TUSCAN VEGETABLE SOUP
Simmer a pot of Ellie Krieger's healthy Tuscan Vegetable Soup recipe from Food Network, a classic vegetable soup loaded with zucchini, beans, tomatoes and more.
Provided by Ellie Krieger
Categories main-dish
Time 35m
Yield 6 servings (1 1/2 cups each)
Number Of Ingredients 15
Steps:
- In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
- Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
- Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
- Serve topped with Parmesan, if desired.
Nutrition Facts : Calories 145 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 306 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 8 grams, Sugar 5 grams
TUSCAN SOUP
Tuscan soup with spicy sausages, potatoes, and spinach.
Provided by Dianne Brown
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Remove skin from sausage and crumble into frying pan. Add chopped onion, and cook over medium heat until meat is no longer pink. If you are trying to cut fat, remove meat from pan, place in a colander, and rinse under cold water.
- Place meat in a large pot; add stock and potatoes. Boil until potato is cooked.
- Add spinach. Continue boiling until spinach is lightly cooked.
- Remove soup from heat, stir in evaporated milk, and season to taste. Do not add any salt if using canned stock.
Nutrition Facts : Calories 558.5 calories, Carbohydrate 57.4 g, Cholesterol 56.4 mg, Fat 25.2 g, Fiber 8.4 g, Protein 26.4 g, SaturatedFat 9.1 g, Sodium 1745.3 mg, Sugar 6.3 g
TUSCAN POTATO SOUP - EASY TO MAKE VEGETARIAN!
Make and share this Tuscan Potato Soup - Easy to Make Vegetarian! recipe from Food.com.
Provided by merron-iru kami
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Brown the sausage in the bottom of a large stock pot, breaking it up with a utensil as you go.
- Once meat is no longer pink, add onions and continue to saute until they are translucent (if using meat substitute, you may wish to add a few teaspoons of olive oil to prevent sticking).
- Add potatoes and garlic to the pot and stir to incorporate them. Once garlic becomes fragrant, add the vegetable stock and red pepper (if using) and bring to a boil.
- Once potatoes are tender, add chopped kale and cover the pot. Once the kale has wilted, remove the pot from heat, add milk and season with salt and pepper.
- For Vegetarian use only the Vegetarian sausage. Note they do not have casings.
Nutrition Facts : Calories 354, Fat 21.3, SaturatedFat 7.9, Cholesterol 50.9, Sodium 1056.3, Carbohydrate 26.3, Fiber 2, Sugar 7, Protein 14.2
TUSCANY POTATO AND SAUSAGE SOUP
This is a variation of the Tuscany potato soup that is served at Olive Garden - I have left out the cream for a heart healthy soup
Provided by Ravenseyes
Categories Pork
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot heat 1 tsp olive oil, add onions carrots and celery cook till onion is nearly clear, approximately 5 minutes.
- Add sausage and cook till sausage is done.
- Add chicken stock, garlic, salt, pepper, Italian seasonings and potatoes. Cook till potatoes are tender, approximately 60 minutes.
- Simmer for an additional 30 minutes with lid off the pot to reduce the volume by 1/8th. Serve with a good soaking bread and enjoy.
- You could add 1 cup of heavy cream for that creamy effect.
Nutrition Facts : Calories 497.2, Fat 22.9, SaturatedFat 7.8, Cholesterol 43.6, Sodium 2856, Carbohydrate 41, Fiber 5, Sugar 5.5, Protein 31.5
TUSCAN SAUSAGE AND POTATO SOUP
This outstanding soup will be popular with the whole family. Though it feels special, it's actually quick to make. I like serving it with fresh hot rolls. -Lisa Sinicki, Erie, Pennsylvania
Provided by Taste of Home
Time 1h5m
Yield 10 servings (3-3/4 quarts).
Number Of Ingredients 11
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink. Drain; set aside., In a Dutch oven, combine the potatoes, broth, water, onion, garlic, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until potatoes are tender., Stir in the Swiss chard, cream, bacon and sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 5 to 10 minutes or until chard is tender.
Nutrition Facts : Calories 400 calories, Fat 29g fat (15g saturated fat), Cholesterol 101mg cholesterol, Sodium 1073mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
TUSCAN POTATO SOUP (ZUPPA TOSCANA)
There are a number of recipes out there that try to duplicate Olive Garden's "Zuppa Toscana" appetizer soup but they usually call for artificial ingredients or seriously lack in flavor. With or without the addition of chopped kale leaves this all-natural and economical family dish is chock full of traditional flavors and is nearly identical to Olive Garden's signature dish. Hint: To reduce the fat content of this soup make sure to remove the kale leaves before serving; they absorb grease.
Provided by GenYChef
Categories Pork
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large stock pot combine the water, chicken broth, salt, and potatoes and set to a low boil.
- In a separate pan fry up the bacon until slightly crispy and set aside; save the bacon grease.
- In the same pan used to cook the bacon add the Italian sausage, onion, and olive oil and simmer on low until the sausage is browned and the consistency of hamburger.
- Chop the bacon into small shreds (use a specialty mincer or food processor to save time) and add to the cooked sausage, then add everything into the soup pot.
- Mix the garlic, powders, and half-and-half into the soup pot and simmer, covered, for 30 minutes.
- 5 Minutes before serving mix in the chopped kale leaves.
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EASY ITALIAN POTATO SOUP RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
5/5 (20)Calories 320 per servingCategory Lunch, Main Dish
- In a large pot add the oil and chopped carrot, celery and onion. Cook on medium heat until the onion is transparent about 3 minutes stirring often so the veggies don't burn.
- Add the potatoes, tomatoes, vegetable broth and spices, mix to combine. Bring to a boil then reduce heat. Cover the pot and simmer for about 20 minutes, uncover and cook for about 5-10 minutes, or until the potatoes are tender. Serve immediately topped with freshly chopped parsley and or freshly grated parmesan cheese. Enjoy!
VEGAN ZUPPA TOSCANA RECIPE • VEGGIE SOCIETY
From veggiesociety.com
5/5 (65)Calories 334 per servingCategory Soup
- Start by soaking the cashews in hot water for 20 minutes while you prep your soup. Drain the soaked cashews then add them to a powerful blender together with one cup of filtered water and the tapioca. Blend until smooth and creamy. (The tapioca is totally optional, only use it if you prefer a thicker soup, it is very rich and creamy without it).
- Preheat a heavy bottom pot over medium flame. Add the olive oil and sausage and pan sear for a few minutes until golden brown. Transfer the sausage to a bowl and keep warm.
- To make this Zuppa Toscana whole food plant based compliant simply replace the olive oil with a splash of veggie stock and the Beyond sausage with 24 oz of your favorite mushrooms. Add a pinch of ground fennel to make up for the authentic Italian sausage flavor.
- Set your Instant Pot to the high sauté setting. Add the olive oil and Beyond sausage slices and sautee a few minutes until golden brown. Add the onion and red chili flakes and continue cooking until the onion is translucent. Pour in the white wine and scrape all the little brown bits from the bottom of the pot. Cook until the wine has evaporated.
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