Best Ligurian Vegetable Soup With Fresh Basil Recipes

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HEARTY VEGETABLE SOUP



Hearty Vegetable Soup image

A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. -Janice Steinmetz, Somers, Connecticut

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h45m

Yield 16 servings (4 quarts).

Number Of Ingredients 22

1 tablespoon olive oil
8 medium carrots, sliced
2 large onions, chopped
4 celery ribs, chopped
1 large green pepper, seeded and chopped
1 garlic clove, minced
2 cups chopped cabbage
2 cups frozen cut green beans (about 8 ounces)
2 cups frozen peas (about 8 ounces)
1 cup frozen corn (about 5 ounces)
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 bay leaf
2 teaspoons chicken bouillon granules
1-1/2 teaspoons dried parsley flakes
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon pepper
4 cups water
1 can (28 ounces) diced tomatoes, undrained
2 cups V8 juice

Steps:

  • In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.

Nutrition Facts : Calories 105 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 488mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

ITALIAN ZUCCHINI SOUP



Italian Zucchini Soup image

This Italian zucchini soup recipe was given to me by my neighbor. Nice and simple, it's a good way to use a lot of your zucchini and other garden vegetables. It freezes well and is great to have on hand on a cold winter day. -Clara Mae Chambers, Superior, Nebraska

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h25m

Yield 2 quarts.

Number Of Ingredients 12

1 pound bulk Italian sausage
1 cup chopped onion
2 cups chopped celery
1 medium green pepper, chopped
2 to 4 tablespoons sugar
2 teaspoons salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon pepper
4 cups diced tomatoes, undrained
4 cups diced zucchini
Grated Parmesan cheese, optional

Steps:

  • In a Dutch oven, brown sausage with onion; drain excess fat. Add the next eight ingredients; cover and simmer 1 hour. Stir in zucchini and simmer 10 minutes. Sprinkle with cheese if desired.

Nutrition Facts : Calories 156 calories, Fat 8g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 1046mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 4g fiber), Protein 8g protein.

VEGETABLE SOUP (LIDIA BASTIANICH)



Vegetable Soup (Lidia Bastianich) image

Make and share this Vegetable Soup (Lidia Bastianich) recipe from Food.com.

Provided by ratherbeswimmin

Categories     European

Time 3h

Yield 4 quarts

Number Of Ingredients 18

1 medium onion, cut in chunks
8 plump garlic cloves, peeled
1/3 cup fresh basil leaf, preferably small leaf Genovese basil
1/4 cup fresh Italian parsley
1/2 cup extra virgin olive oil
1/4 ounce dried porcini mushrooms, soaked in 1/2 cup warm water
1 1/2 cups finely chopped celery
2 cups finely chopped carrots
2 cups chopped fresh ripe tomatoes
3 cups peeled diced red potatoes (about 1 1/2 lb.)
6 cups cold water
2 tablespoons kosher salt
parmigiano-reggiano cheese, rind (card-sized, can also use pecorino, Grana Padano)
4 cups frisee, cut into bite-size pieces (aka curley chicory leaves)
5 ounces fresh spinach
2 cups green peas (fresh or frozen)
freshly grated parmigiano-reggiano cheese, for serving
extra virgin olive oil, best quality for serving

Steps:

  • Add onion chunks, garlic cloves, basil, parsley, and 1/4 cup olive oil in the food processor bowl; chop to a chunky-textured pesto.
  • Add remaining 1/4 cup olive oil into large soup pot, set over med-high heat; scrape in the pesto; cook, stirring often, as it sizzles and dries, about 5 minutes.
  • Meanwhile, lift the rehydrated porcini from the soaking liquid (strain/reserve the liquid) and chop into fine bits.
  • When the pesto just begins to stick to the bottom of the pan, drop the porcini, the chopped celery, carrots, tomato, and diced potatoes into the pot, and stir well.
  • Cook over high heat, stirring until the potatoes become crusty and start to stick to the bottom.
  • Pour in the cold water and the porcini soaking liquid; stir in the salt and heat the water to a vigorous bubble.
  • Drop in the cheese rind, partially cover the pot, and adjust to maintain a steady bubbling.
  • Cook 45 minutes to 1 hour--until the vegetables begin to break down; add the chicory, spinach, and peas.
  • Return to a bubbling boil, and cook 30 minutes longer, until the broth is concentrated and flavorful and the total volume has reduced by about a quarter.
  • Ladle the simmering soup into warm bowls; sprinkle a couple of tablespoons of freshly grated cheese over each portion, and finish with a swirl of excellent olive oil; pass more grated cheese at the table.

Nutrition Facts : Calories 476.3, Fat 28.2, SaturatedFat 4, Sodium 3639.5, Carbohydrate 50.4, Fiber 13.7, Sugar 13.1, Protein 10.7

FRESH VEGETABLE BASIL SOUP



Fresh Vegetable Basil Soup image

I found this recipe online and it turned out pretty good. I have a fondness for fresh peas so I haven't tried it yet with frozen.

Provided by Mary Hallen

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

3 tablespoons butter
1 medium onion, chopped
1 stalk celery, sliced
1 large carrot, sliced (fairly thin)
1 large potato, cubed (thin skinned)
2 large tomatoes, diced
4 cups vegetable stock
3 tablespoons fresh basil, chopped
1/2 small cauliflower, broken into flowerets
2 small zucchini, sliced
1/2 lb fresh green peas (haven't found frozen I liked yet)
salt and pepper
1/2 cup grated parmesan cheese

Steps:

  • Sometimes I add a hot pepper sauce for some bite.
  • In a 5-qt pan over med heat, melt butter.
  • Add onion, celery and carrot.
  • Cook, stir occasionally, until veggies are soft but not brown (10 min).
  • Add potato, tomatoes, stock, basil to pan.
  • Bring to boil, then cover and simmer for 15 minutes.
  • Add cauliflower and zucchini and simmer for about 10 minutes.
  • Add peas and simmer for about 5 minutes or until all veggies are tender.
  • Season with salt and pepper.
  • Serve with cheese.

VEGGIE SOUP WITH BASIL SAUCE



Veggie Soup with Basil Sauce image

A delicious stock soup with a robust basil tomato sauce. Wonderful any time of year! This is a great soup because you can vary the vegetables according to your taste or whatever is in season. And, of course, the flavors are even better on the second and third day!

Provided by Emily Idlewild

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

Time 30m

Yield 8

Number Of Ingredients 15

½ cup cubed potatoes
½ cup chopped onion
½ cup chopped carrot
1 (15 ounce) can kidney beans
6 tablespoons soy sauce
1 bay leaves
6 cups water
1 cup fresh green beans, cut into 2 inch pieces
¾ cup fresh corn kernels
¼ cup coarsely chopped fresh basil
⅓ cup tomato puree
3 cloves garlic, minced
⅓ cup olive oil
⅓ cup grated Parmesan cheese
salt and pepper to taste

Steps:

  • In a large pot over high heat, combine the potatoes, onion, carrot, beans, tamari OR soy sauce, bay leaf and water. Bring to a boil and reduce heat to low. Simmer for 20 minutes, or until vegetables are tender. (Note: Add water as necessary to cover vegetables.)
  • When the soup is done, add the beans and corn and simmer for an additional 5 minutes. To make sauce, in a blender or food processor, combine the basil, pureed tomatoes, garlic, oil, Parmesan cheese and salt and pepper to taste. Blend until smooth, stir this sauce into the soup and serve.

Nutrition Facts : Calories 181.8 calories, Carbohydrate 17.4 g, Cholesterol 2.9 mg, Fat 10.4 g, Fiber 4.9 g, Protein 6.2 g, SaturatedFat 1.9 g, Sodium 853.2 mg, Sugar 2 g

VEGETABLE SOUP WITH BASIL AND GARLIC



Vegetable Soup with Basil and Garlic image

Categories     Soup/Stew     Vegetable     Fall     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 21

For soup
2 1/2 qt water
2 medium leeks (white and pale-green parts only), thinly sliced crosswise
1 medium onion, thinly sliced
2 medium carrots, halved lengthwise and thinly sliced crosswise
3/4 pound potatoes, peeled, quartered lengthwise, and cut into 1/2-inch-thick slices
3/4 pound butternut or other winter squash, peeled and cut into 1/2-inch pieces
1 pound fresh white beans in pods, shelled, or 1 1/2 cups drained cooked white beans
Bouquet garni of 1 celery rib, 3 fresh parsley sprigs, 2 fresh thyme sprigs, and 1 bay leaf tied together with kitchen string
6 ounce green beans, cut crosswise into 1/2-inch pieces
2 small zucchini (1/2 pound), cut into 1/4-inch-thick slices
1 cup elbow macaroni
For pistou
4 large garlic cloves
Generous handful fresh basil leaves (preferably with blossoms)
1/4 teaspoon salt
1 cup freshly grated Parmesan
1 firm-ripe medium tomato, peeled, seeded, and cut into chunks
1 to 1 1/4 cups olive oil
Special Equipment
kitchen string

Steps:

  • Make soup:
  • Bring water to a boil in a 5-quart pot and simmer leeks, onion, carrots, potatoes, squash, white beans (if using fresh), and bouquet garni 30 minutes, or until beans and squash are tender but remain intact. Add green beans, zucchini, and macaroni (and cooked white beans if using) and simmer 15 minutes, or until macaroni is tender but not falling apart.
  • Make pistou while soup is cooking:
  • Pound garlic, basil, salt, and pepper to taste with a large mortar and pestle, alternating between pounding and turning with a grinding motion, until mixture forms a paste. Work in enough Parmesan to make a very stiff paste, then add about one third of tomato, pounding and grinding into the paste. Gradually work in remaining cheese and tomato with a little olive oil until mixture is a barely fluid paste. Gradually work in 1 cup oil, or enough for pistou to become a sauce. (Pistou will not be an emulsion, so it should be thoroughly mixed each time it is dished out.)
  • Serve soup with mortar of pistou on the side, to be added to taste by each person.

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