SIMPLE ITALIAN VEGETABLE SOUP
With macaroni, kidney beans, tomatoes, zucchini and lots of other veggies, this flavorful soup is hearty enough for dinner with corn bread or hot rolls. It really hits the spot on a cold day.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6-8 servings.
Number Of Ingredients 18
Steps:
- In a Dutch oven, saute carrots and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, water, zucchini, basil, salt, oregano, pepper and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Stir in the kidney beans, spinach, macaroni and parsley. Cover and cook 15 minutes longer or until macaroni is tender. Garnish with cheese.
Nutrition Facts :
EASY ITALIAN VEGETABLE SOUP
You're six ingredients and 30 minutes away from delicious homemade soup.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- In 4-quart Dutch oven, mix uncooked pasta and sauce mix (from Hamburger Helper box) and water. Heat to boiling. Reduce heat to medium; cover and cook about 15 minutes, stirring occasionally, until pasta is tender.
- Stir in broccoli, spinach, beans and tomatoes. Cook 5 minutes longer, stirring occasionally, until vegetables are thoroughly heated. To serve, sprinkle each serving with 1 tablespoon cheese.
Nutrition Facts : Calories 230, Carbohydrate 39 g, Cholesterol 5 mg, Fiber 7 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 6 g, TransFat 0 g
QUICK ITALIAN VEGETABLE SOUP
A quick Italian vegetable soup ready in less than an hour. A sprinkle of fresh grated Parmesan cheese on top is optional.
Provided by Peach822
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a large stock pot over medium-high heat. Saute onion, carrot, and celery until onion is translucent and vegetables are tender, 5 to 7 minutes. Stir in tomatoes and Italian seasoning, and cook 5 minutes more, stirring frequently.
- Dissolve bouillon cubes in water, and stir into vegetables. Adjust heat to a medium simmer, and cook approximately 10 minutes. Add zucchini and cabbage, sprinkle with garlic salt, and cook until tender, 5 minutes more. Adjust seasoning with salt and pepper, and serve.
Nutrition Facts : Calories 93 calories, Carbohydrate 10 g, Cholesterol 5.9 mg, Fat 4.5 g, Fiber 2.9 g, Protein 4.9 g, SaturatedFat 1.6 g, Sodium 1210.2 mg, Sugar 5.1 g
ITALIAN VEGETABLE SOUP
Makes a lot and is very, very good.
Provided by Jackie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 17
Steps:
- Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
- Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.
Nutrition Facts : Calories 440.7 calories, Carbohydrate 52.5 g, Cholesterol 48.4 mg, Fat 16.6 g, Fiber 13.3 g, Protein 22.4 g, SaturatedFat 6.4 g, Sodium 1295 mg, Sugar 9 g
ITALIAN VEGETABLE SOUP
Provided by Giada De Laurentiis Bio & Top Recipes
Time 1h5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a heavy large pot over medium heat. Add the leeks and saute until translucent, about 8 minutes. Add the garlic and saute until tender, about 2 minutes. Stir in the zucchini and artichokes. Season the vegetables with salt and pepper. Saute until the zucchini are tender, about 10 minutes. Add the vegetable broth. Stir in the thyme and cook for 2 minutes. Cover the pot and bring the soup to a simmer. Decrease the heat to medium-low and simmer gently until the flavors develop, stirring occasionally, about 20 minutes. Increase the heat to medium-high. Add the noodles and cook until al dente, stirring constantly, about 5 minutes.
- Ladle the soup into bowls. Sprinkle with Parmesan and serve.
EASY ITALIAN VEGETABLE SOUP
Make and share this Easy Italian Vegetable Soup recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 8h15m
Yield 5-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine tomatoes, broth, mushrooms, zucchini, bell pepper, onion, wine, basil and sugar in crock pot.
- Cook on low 8 hours or on high 4 hours.
- Stir oil and salt into soup.
- Garnish with cheese, if desired.
Nutrition Facts : Calories 114.6, Fat 3.2, SaturatedFat 0.5, Sodium 729.6, Carbohydrate 15.5, Fiber 3.3, Sugar 8.3, Protein 5.7
ITALIAN VEGETABLE SOUP
Easy homemade soup after a busy day. The Italian seasoning gives it a wonderful flavor. I like to eat it with croutons in the soup or served with a crusty bread.
Provided by Anissa
Categories Clear Soup
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, combined the first nine ingredients.
- Bring to a boil.
- Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender.
- Add the pasta and tomatoes; heat through.
- Discard bay leaf before serving.
Nutrition Facts : Calories 111.7, Fat 1.2, SaturatedFat 0.3, Sodium 72.3, Carbohydrate 20.7, Fiber 3.1, Sugar 4.4, Protein 6
TASTY-ITALIAN VEGETABLE SOUP
Here's a dish that will warm you up fast. It takes just 25 minutes until you can sit down and start sipping on this soup. -Janet Frieman, Kenosha, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings (2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the water, beans, tomatoes, broth, zucchini and basil. , Bring to a boil. Reduce heat and simmer until the zucchini is tender, about 5 minutes. Garnish with cheese.
Nutrition Facts : Calories 173 calories, Fat 9g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 620mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein.
ITALIAN VEGETABLE SOUP
Serve this delicious Italian slow-cooked soup made with veggies - perfect accompaniment for your dinner.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 8h15m
Yield 12
Number Of Ingredients 12
Steps:
- Mix all ingredients in 4- to 5-quart Crock-Pot slow cooker.
- Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender.
Nutrition Facts : Calories 50, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 940 mg
ITALIAN VEGETABLE SOUP
Warm up your week with this good-for-you vegetable soup that's easy to freeze ahead
Provided by Good Food team
Categories Dinner, Soup
Time 1h10m
Number Of Ingredients 15
Steps:
- Gently cook the onion, carrots and celery in the oil in a large saucepan for 20 mins, until soft. Splash in water if they stick. Add the sugar, garlic, purée, herbs and courgettes and cook for 4-5 mins on a medium heat until they brown a little.
- Pour in the beans, tomatoes and stock, then simmer for 20 mins. If you're freezing it, cool and do so now (freeze for up to three months). If not, add half the Parmesan and the pasta and simmer for 6-8 mins until pasta cooked. Sprinkle with basil and remaining Parmesan to serve. If frozen, defrost then re-heat before adding pasta and cheese and continuing as above.
Nutrition Facts : Calories 215 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.06 milligram of sodium
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