Rustic Italian Vegetable Soup Recipe

Place soup in a microwave safe bowl.

Rustic italian vegetable soup recipe.

Add more water if needed. Heat a large pot over medium heat. In a large soup pot heat the olive oil over medium heat. Add chicken stock tomatoes water basil oregano black pepper and red pepper flakes.

Heat the oil in a large soup pot over medium high heat. Check out all of our soup recipes for more great ideas. 203 calories 8g fat 2g saturated fat 40mg cholesterol 878mg sodium 18g carbohydrate 5g sugars 3g fiber 16g protein. Heat soup in a saucepan stirring occasionally.

Saute another minute or two then add mushrooms. Add marinara sauce and chicken broth and bring to a boil. Stir in cabbage corn green beans and pasta. Add oil onion and garlic and cook until softened 3 to 5 minutes.

Bring to a boil and add farro. Nutrition facts 1 1 3 cups. Add the sausage onion and garlic and cook breaking up the sausage with a wooden spoon as it cooks until the sausage is browned. Add the beans tomatoes with their juices broth basil and kale.

Let sit 1 minute. In a 4 quart heavy pot or dutch oven heat olive oil over medium high. Add the onion carrots celery zucchini garlic thyme sage 1 2 teaspoon of salt and 1 4 teaspoon of pepper and cook stirring. 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. Step 1 in a large heavy saucepan heat the olive oil over medium high heat. Saute onions and garlic with the italian seasoning until the onions are translucent and the spices are fragrant. Bring to a boil then reduce heat.

Add the carrots onions 1 tablespoon salt and 1 teaspoon pepper. Add red bell pepper and zucchini. Simmer until vegetables are tender and pasta is al dente. Cook stirring frequently until the onion begins to.