Rustic Italian Vegetable Soup Recipe

Add the carrots onions 1 tablespoon salt and 1 teaspoon pepper.

Rustic italian vegetable soup recipe.

Simmer until vegetables are tender and pasta is al dente. Let sit 1 minute. Stir in cabbage corn green beans and pasta. 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 the onion carrots celery zucchini garlic thyme sage 1 2 teaspoon of salt and 1 4 teaspoon of pepper and cook stirring. In a 4 quart heavy pot or dutch oven heat olive oil over medium high. Heat the oil in a large soup pot over medium high heat.

Cook for 1 2 minutes. Heat a large pot over medium heat. Heat soup in a saucepan stirring occasionally. Bring to a boil then reduce heat.

Place soup in a microwave safe bowl. Add red bell pepper and zucchini. Nutrition facts 1 1 3 cups. Saute another minute or two then add mushrooms.

Add the sausage onion and garlic and cook breaking up the sausage with a wooden spoon as it cooks until the sausage is browned. Cook stirring frequently until the onion begins to. Cook the soup for 5 minutes or until heated through. 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.

Add onion carrot and cabbage and cook stirring occasionally until onion is translucent about 3 minutes. Saute onions and garlic with the italian seasoning until the onions are translucent and the spices are fragrant. Add chicken stock tomatoes water basil oregano black pepper and red pepper flakes. Add oil onion and garlic and cook until softened 3 to 5 minutes.

In a large soup pot heat the olive oil over medium heat. Add the beans tomatoes with their juices broth basil and kale. Check out all of our soup recipes for more great ideas. Step 1 in a large heavy saucepan heat the olive oil over medium high heat.