Umbrian Vegetable Soup Zuppa Di Verdure Allagliata Recipes

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ITALIAN VEGETABLE SOUP



Italian Vegetable Soup image

Provided by Giada De Laurentiis Bio & Top Recipes

Time 1h5m

Yield 6 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
2 leeks (white and pale green parts only), chopped
2 garlic cloves, minced
6 zucchini, thinly sliced crosswise
2 (13 3/4-ounce) cans quartered artichoke hearts packed in water, drained
Salt and freshly ground black pepper
10 cups vegetable broth
1 tablespoon chopped fresh thyme leaves
4 ounces dried wide egg noodles
Freshly grated Parmesan

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.

ZUPPA DI VERDURA (ITALIAN VEGETABLE SOUP)



Zuppa Di Verdura (Italian Vegetable Soup) image

Based on the vegetable soup I had at many restaurants near Florence, Italy. So full of flavor, I had to figure it out once I got home. Vegetable amounts or types can be varied to your liking or what you have on hand.

Provided by CookingFool

Categories     Stocks

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 15

1 onion, chopped small
3 garlic cloves, minced
1 cup carrot, chopped small
1/2 zucchini, quartered and sliced thin
1/2 small leek, chopped small, both white and green parts
1/2 head cauliflower, chopped small
1/2 lb fresh green beans, chopped in one inch pieces
1 (15 ounce) can white beans or 1 (15 ounce) can red beans, rinsed and drained
1 (15 ounce) can diced tomatoes, undrained
1 cup frozen peas
1 cup orzo pasta or 1 cup pasta
1 cup vegetable broth or 1 cup stock
1/2 cup extra virgin olive oil
salt and pepper
water

Steps:

  • In 8 quart stockpot, add all fresh vegetables, olive oil and chicken broth; sauté about 10 minutes.
  • Add remaining ingredients except orzo, add enough water to cover vegetables by 3-6 inches (depending on how much broth you want), salt and pepper to taste and bring to a boil.
  • Reduce heat to medium-low and simmer for about one hour or until vegetables are tender.
  • Add orzo pasta and taste to see if more olive oil, salt and pepper are desired, simmer another 20 minutes or so, or until orzo is done.
  • Serve with grated parmesan cheese.
  • For Vegetarian option use Vegetable broth or stock.

Nutrition Facts : Calories 328.1, Fat 14.4, SaturatedFat 2.1, Sodium 259.8, Carbohydrate 41.5, Fiber 7.4, Sugar 6.3, Protein 10.3

UMBRIAN VEGETABLE SOUP (ZUPPA DI VERDURE ALL’AGLIATA)



UMBRIAN VEGETABLE SOUP (ZUPPA DI VERDURE ALL’AGLIATA) image

Number Of Ingredients 20

1⁄2 cup packed basil leaves
1⁄4 cup extra-virgin olive oil,
plus more for drizzling
2 tbsp. minced fresh flat-leaf parsley
4 cloves garlic
1⁄2 medium onion, cut into chunks
8 oz. red new potatoes, cut into 1⁄2" cubes
3 stalks celery, minced
2 medium carrots, minced
2 plum tomatoes, cored and minced
Kosher salt, to taste
3 oz. spinach, trimmed and rinsed
(about 2 loosely packed cups)
1 1⁄2 cups canned cannellini beans, rinsed
1 cup fresh or frozen green peas
1⁄2 small head frisée, leaves cut
into bite-size pieces (about 2 cups)
Freshly ground black pepper, to taste
Freshly grated Grana Padano or Parmesan,
for serving

Steps:

  • 1. Place half the basil, 2 tbsp. oil, parsley, garlic, and onions in the bowl of a food processor and process until slightly chunky. Heat remaining oil in an 8-qt. pot over medium-high heat and add herb-garlic mixture. Cook, stirring often, until no liquid remains, about 5 minutes. Add potatoes, celery, carrots, and tomatoes. Cook, stirring often, until vegetables are golden brown, about 6 minutes. Add salt and 4 cups water and bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, until vegetables are tender, about 20 minutes. 2. Stir in spinach, beans, peas, and frisée and cook until greens are wilted and just tender, about 10 minutes; season with salt and pepper and stir in remaining basil. To serve, ladle soup into bowls, sprinkle with Grana Padano, and drizzle with oil.

VEGETARIAN ZUPPA TOSCANA



Vegetarian Zuppa Toscana image

Since I've become a vegetarian, I've missed eating several items from popular restaurants. Here is my great attempt at tackling a popular Italian restaurant's zuppa toscana and turning it into a vegetarian's delight! It's also easy to make vegan.

Provided by AleeKat5

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

Time 1h

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
⅓ cup minced onion
2 cloves minced garlic
3 medium russet potatoes, thinly sliced
1 (32 fluid ounce) container vegetable broth
1 bunch kale, chopped
12 ounces vegetarian Italian-style sausage, sliced
2 teaspoons cayenne pepper
2 teaspoons Italian seasoning
salt and pepper to taste
1 pint half-and-half

Steps:

  • Heat olive oil in a skillet over medium-high heat. Cook onions until they are soft and translucent, about 5 minutes. Add garlic and cook until golden, 2 to 3 minutes. Place in the bottom of a 4-quart pot or dutch oven.
  • Mix in sliced potatoes and vegetable broth to the pot. Bring mixture to a boil and cook, uncovered, until potatoes are easily pierced with a knife, 10 to 12 minutes. Add kale, vegetarian sausage, cayenne pepper, Italian seasoning, salt, and pepper. Cover and let simmer until half of the liquid is evaporated, about 8 minutes.
  • Pour in half-and-half to mixture. Cover and simmer until heated through, no longer than 5 minutes. Remove from heat and let cool, 5 to 10 minutes. Serve.

Nutrition Facts : Calories 440.1 calories, Carbohydrate 42.5 g, Cholesterol 34.5 mg, Fat 24.3 g, Fiber 6.8 g, Protein 18.9 g, SaturatedFat 8.8 g, Sodium 907.6 mg, Sugar 4.2 g

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