Garden Vegetable Pasta Soup Recipes

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ITALIAN VEGETABLE SOUP



Italian Vegetable Soup image

Laced with a splash of wine, this hearty soup is packed with garden-fresh nutrition and veggies! Leafy escarole adds color and plenty of vitamin A. You could substitute spinach or kale for the escarole if you wish. Lea Reiter - Thousand Oaks, CA

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 7 servings.

Number Of Ingredients 14

2 celery ribs, sliced
1 medium onion, chopped
1 medium carrot, halved and sliced
1 tablespoon olive oil
2 cups water
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 cup Marsala wine or additional reduced-sodium chicken broth
1 teaspoon each dried basil, marjoram, oregano and thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked bow tie pasta
6 cups torn escarole (about 1 small head)

Steps:

  • In a Dutch oven, saute the celery, onion and carrot in oil until tender. Stir in the water, beans, tomatoes, broth, wine and seasonings. Bring to a boil. Stir in pasta., Reduce heat; simmer, uncovered, for 13-15 minutes or until pasta is tender, adding escarole during last 3 minutes of cooking.

Nutrition Facts : Calories 164 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 426mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges

BEEF AND GARDEN VEGETABLE SOUP



Beef and Garden Vegetable Soup image

A pot of yummy deliciousness, that's what this soup is. Good for a chilly day when a bowl of warm soup is just what you need, or when you want to use up your fresh summer veggies. Goes well with a loaf of crusty Italian bread. You can put pretty much any vegetable combination in this soup. I have used chopped fresh okra; it's good for a nice pop in your mouth. You can also use pearled barley in place of the oro pasta. Just add it to the soup when you put in the veggies, and an extra cup of water. I like that it makes a big pot, because it's even better as leftovers.

Provided by Joanna Childs Mondragon

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 1h20m

Yield 10

Number Of Ingredients 17

2 tablespoons olive oil
2 pounds beef stew meat, cut into bite-size pieces
1 large onion, chopped
2 bay leaves
3 carrots, diced
4 small red potatoes, diced
2 quarts beef stock
½ pound fresh green beans, cut into 1-inch pieces
3 ears fresh corn, kernels cut from cob
½ cup frozen petite peas
1 zucchini, diced
½ head cabbage, chopped
2 (14.5 ounce) cans diced tomatoes
1 teaspoon Italian seasoning blend
¼ teaspoon garlic powder
salt and ground black pepper to taste
⅓ cup uncooked orzo pasta

Steps:

  • Heat the olive oil in a stock pot over medium-high heat; cook the beef in the hot oil until completely browned, 7 to 10 minutes. Add the onion and bay leaves, reduce heat to medium, cook until the onion is softened, 5 to 7 minutes. Use a wooden spoon to scrape any bits stuck to the bottom of the pot. Stir the carrots, potatoes, and beef stock into the mixture; bring to a simmer and cook until the vegetables are just barely tender, about 5 minutes.
  • Stir the green beans, corn, peas, zucchini, cabbage, tomatoes, Italian seasoning blend, garlic powder, salt, and pepper into the beef mixture. Cover the stock pot, reduce heat to medium-low, and simmer the soup until the beef is cooked through and the vegetables are tender, 45 to 50 minutes.
  • Stir the orzo pasta into the soup; replace the cover to the stock pot and continue cooking until the pasta is tender, about 5 minutes more.

Nutrition Facts : Calories 388.7 calories, Carbohydrate 36.4 g, Cholesterol 50.1 mg, Fat 16.5 g, Fiber 6.8 g, Protein 23.8 g, SaturatedFat 5.6 g, Sodium 278.1 mg, Sugar 10.7 g

GARDEN VEGETABLE SOUP



Garden Vegetable Soup image

For a vibrant, hearty dinner, ladle up a bowl of Alton Brown's Garden Vegetable Soup, perfect for rainy days or cold winter nights.

Provided by Alton Brown

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 13

4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
Kosher salt
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into 3/4-inch pieces
2 quarts chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice

Steps:

  • Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
  • Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

ITALIAN VEGETABLE SOUP



Italian Vegetable Soup image

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

1 pound ground beef
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
1 (14.5 ounce) can peeled and diced tomatoes
1 (15 ounce) can tomato sauce
2 (19 ounce) cans kidney beans, drained and rinsed
2 cups water
5 teaspoons beef bouillon granules
1 tablespoon dried parsley
½ teaspoon dried oregano
½ teaspoon dried basil
2 cups chopped cabbage
1 (15.25 ounce) can whole kernel corn
1 (15 ounce) can green beans
1 cup macaroni

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

GARDEN VEGETABLE PASTA SOUP



Garden Vegetable Pasta Soup image

This soup is packed with energy, yet has a nice, mild flavor. The recipe makes a whole gallon, but don't worry about leftovers-like most soups, it's great reheated!

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 16 servings (1 gallon).

Number Of Ingredients 15

1-1/2 cups chopped onion
1 cup chopped leeks
1 garlic clove, minced
1 tablespoon canola oil
8 cups chicken broth
8 cups cubed peeled potatoes
4 carrots, sliced
2 cups diced turnips
2 cups sliced mushrooms
6 ounces spinach, cut into thin strips
1 pound smoked Polish sausage, thinly sliced and browned
1 package (8 ounces) pasta wheels, cooked and drained
1/2 teaspoon salt
1/4 teaspoon pepper
Grated Parmesan cheese, optional

Steps:

  • In a large soup kettle or Dutch oven, cook onion, leeks and garlic in oil until tender, about 5 minutes Add chicken broth, potatoes, carrots, turnips and mushrooms. Cover and cook over low heat until vegetables are tender, about 30-40 minutes. Add spinach and sausage; cook for 10 minutes. Add pasta, salt and pepper; heat through. Serve with Parmesan cheese if desired.

Nutrition Facts : Calories 250 calories, Fat 9g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 893mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 4g fiber), Protein 9g protein.

CHEESY GARDEN VEGETABLE SOUP WITH PASTA



Cheesy Garden Vegetable Soup with Pasta image

Chopped peppers, zucchini and carrots add fresh-from-the-farmers'-market flavor to this cheesy pasta soup.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 8 servings, 1 cup each

Number Of Ingredients 11

3 carrots, sliced
1 bell pepper, any color, chopped
1 zucchini, chopped
1 Tbsp. oil
1 can (14-1/2 oz.) no-salt-added diced tomatoes, undrained
1 can (15-1/2 oz.) kidney beans, rinsed
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
2 cups water
1 env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix
1 cup bite-size pasta, uncooked
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes

Steps:

  • Cook vegetables in hot oil in large saucepan 5 to 6 min. or until crisp-tender, stirring occasionally.
  • Add tomatoes, beans, broth, water and dressing mix. Bring to a boil.
  • Add pasta; cover. Simmer 10 to 12 min. or until pasta is tender. Add VELVEETA; cook until melted, stirring occasionally.

Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 890 mg, Carbohydrate 27 g, Fiber 5 g, Sugar 8 g, Protein 11 g

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