Zuppa Di Verdura Italian Vegetable Soup Recipes

ZUPPA DI VERDURA (ITALIAN VEGETABLE SOUP)

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.

ITALIAN VEGETABLE SOUP

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.

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.

SIMPLE ITALIAN VEGETABLE SOUP

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.

ZUPPA DELLA FRANTOIANA (BEAN AND VEGETABLE SOUP)

Steps:

• Cover the beans with water and soak overnight, or, if short of time, follow this quick-soaking method: Cover with water, bring to a boil, and boil 2 minutes. Then set aside to soak for 1 hour.
• Drain the beans, and discard the soaking water. Place the beans in a large saucepan with the carrot and 1 onion. Cover with fresh water, bring to a boil, lower the heat, and simmer, covered, until beans are very soft, from 40 minutes to 2 hours, depending on the age of the beans. Keep a teakettle of water simmering, and add more water to the beans as they absorb the liquid. They should always be just covered with water but never swimming in it.
• When the beans are very soft, puree in a food processor or put through a food mill, together with their liquid.
• Chop the second onion with 3 cloves of garlic until finely minced. Over medium heat saute the garlic and onion in 1/4 cup of olive oil until soft. Add to the pureed beans and mix well.
• Combine the winter vegetables with 1 cup of water in a saucepan. Bring to a boil, and simmer, covered, until the vegetables are soft. Add the vegetables and liquid to the bean puree and mix well.
• Slice the loaf of bread thinly and diagonally. Halve the remaining garlic clove, and rub the bread slices well on both sides. Place half the remaining oil in the bottom of a heat-proof soup tureen, line with a layer of bread slices (you probably won't need all of them), and drizzle the remaining oil over them. Pour the bean puree and vegetables over the bread slices. Cook gently over medium heat until the mixture is bubbling and the bread is slightly crisp.
• Serve immediately, passing more oil to pour over each serving.

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.

ITALIAN VEGETABLE SOUP

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.

QUICK ITALIAN VEGETABLE SOUP

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.