Rustic Italian Vegetable Soup Recipe

Add the beans tomatoes with their juices broth basil and kale.

Rustic italian vegetable soup recipe.

Add the onion carrots celery zucchini garlic thyme sage 1 2 teaspoon of salt and 1 4 teaspoon of pepper and cook stirring. Simmer until vegetables are tender and pasta is al dente. Add more water if needed. In a 4 quart heavy pot or dutch oven heat olive oil over medium high.

Heat a large pot over medium heat. Cook for 1 2 minutes. Add the carrots onions 1 tablespoon salt and 1 teaspoon pepper. Check out all of our soup recipes for more great ideas.

Cook the soup for 5 minutes or until heated through. Saute another minute or two then add mushrooms. Add red bell pepper and zucchini. Heat soup in a saucepan stirring occasionally.

Heat the oil in a large soup pot over medium high heat. Add the sausage onion and garlic and cook breaking up the sausage with a wooden spoon as it cooks until the sausage is browned. 1 to 2 italian sweet or hot sausage links about 5 oz directions in a large stock pot heat the olive oil and butter over medium heat until the butter starts to foam. Step 1 in a large heavy saucepan heat the olive oil over medium high heat.

Bring to a boil then reduce heat. Add chicken stock tomatoes water basil oregano black pepper and red pepper flakes. 203 calories 8g fat 2g saturated fat 40mg cholesterol 878mg sodium 18g carbohydrate 5g sugars 3g fiber 16g protein. Season with salt and pepper.

Add marinara sauce and chicken broth and bring to a boil. Cook stirring frequently until the onion begins to. Add oil onion and garlic and cook until softened 3 to 5 minutes. Saute onions and garlic with the italian seasoning until the onions are translucent and the spices are fragrant.

Stir in cabbage corn green beans and pasta. In a large soup pot heat the olive oil over medium heat. Nutrition facts 1 1 3 cups. Let sit 1 minute.