Italian Bow Tie Vegetable Soup Recipes

ITALIAN BOW TIE VEGETABLE SOUP

Steps:

• Combine broth, tomatoes and Italian seasoning in large saucepan. Heat to boiling.
• Stir in pasta, meatballs, zucchini and pepper. Simmer for 12 minutes until pasta is al dente and meatballs are heated through, stirring occasionally. Serve soup topped with French Fried Onions.

ITALIAN BOW TIE VEGETABLE SOUP

Steps:

• COMBINE broth, tomatoes and Italian seasoning in large saucepan. Heat to boiling.
• STIR in pasta, meatballs, zucchini and pepper. Simmer for 12 minutes until pasta is al dente and meatballs are heated through, stirring occasionally. Serve soup topped with Crispy Fried Onions.

ITALIAN VEGETABLE SOUP

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.

ITALIAN VEGETABLE SOUP

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.

CHICKEN VEGETABLE AND BOW TIE SOUP

Steps:

• Heat oil in a large saucepan over medium high heat.
• Add celery and cook stirring 2-3 minutes
• Add broth and water and bring to a boil.
• Add frozen vegetables; return to boil.
• Add the rest of the ingredients and mix well.
• Simmer about 30 minutes.

ITALIAN VEGETABLE AND ASIAGO BOW-TIES

Steps:

• Cook and drain pasta as directed on package.
• Meanwhile, in 10-inch nonstick skillet, heat water to boiling. Add beans; boil uncovered 5 minutes. Cover and boil 2 to 4 minutes or until crisp-tender. Drain; set aside.
• In same skillet, heat oil over medium-high heat. Cook mushrooms, zucchini, onion, garlic, oregano and salt in oil about 7 minutes, stirring frequently, until onion is tender.
• Stir in tomatoes and beans; heat until hot. Serve vegetable mixture over pasta. Sprinkle with cheese.

BOW TIE BEEF SOUP

Steps:

• In a Dutch oven, combine the first seven ingredients. Bring to a boil. With a spoon, press pasta into broth mixture. Reduce heat; cover and simmer for 15 minutes or until pasta is tender, stirring once., Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. , Add the beef mixture, tomatoes and basil to the broth mixture; heat through. Garnish with Parmesan cheese.

ITALIAN VEGETABLE SOUP WITH BEANS, SPINACH & PESTO

Steps:

• Heat oil in a soup kettle over medium-high flame. Add onions, and saute until tender, about 5 minutes. Add carrots, celery, peppers, potatoes, tomatoes, bean and chicken broth; bring to a boil. Reduce heat to low and simmer until vegetables are just tender, about 15 minutes. Add spinach and peas; continue to simmer until spinach wilts, 3 to 4 minutes longer. Season to taste with salt and pepper. Ladle into bowls, adding a spoonful of pesto to each serving of soup.
• For lunch, pack soup in separate leakproof containers. Warm soup in microwave and top with pesto.