Best Rustic Italian Vegetable Soup Recipes

AMY'S RUSTIC ITALIAN VEGETABLE SOUP

AMY'S RUSTIC ITALIAN VEGETABLE SOUP image

Categories Soup/Stew Bean Mushroom Tomato Vegetable Stew Vegetarian Dinner Lunch Squash Vegan

Yield 8

Number Of Ingredients 15

Ingredients

1 sm. onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
2 sm. zucchini, diced
2 sm. cans mushrooms, rinsed & drained
1 15 oz can garbanzo beans, rinsed & drained
1 15 oz. can diced tomatoes
OR 2 fresh tomatoes, diced
2 Tbsp. tomato paste
1 c. kale, chopped
1/2 c. brown rice
4 c. vegetable broth (I used bouillon)
3 tsp. Italian seasoning
Olive oil for sauteing
Salt & Pepper to taste

Steps:

Saute onions and garlic with the Italian seasoning until the onions are translucent and the spices are fragrant. Add red bell pepper and zucchini. Saute another minute or two, then add mushrooms. (If using fresh tomatoes, saute those for a bit before adding remaining ingredients.) Add remaining ingredients and bring to a boil. Simmer for 35-45 min. or until rice is tender. Add salt & pepper to taste. (You may need to add an additional bouillon cube when using fresh tomatoes.)

RUSTIC ITALIAN VEGETABLE SOUP

Rustic Italian Vegetable Soup image

Make and share this Rustic Italian Vegetable Soup recipe from Food.com.

Provided by godzgirl522

Categories Clear Soup

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 18

Ingredients

1 1/2 teaspoons tsps olive oil
1/2 teaspoon olive oil
1 1/2 celery ribs, chopped
1 medium carrot, chopped
1/2 large onion, chopped
1 1/2 garlic cloves, minced
1/2 bay leaf
salt & fresh ground pepper
1/2 large squash, cubed
4 cups chicken stock
0.5 (8 ounce) box frozen spinach, thawed and drained
4 ounces cheese tortellini
8 ounces chicken, cubed
0.5 (8 ounce) can tomato sauce
0.5 (15 ounce) can red beans, rinsed
0.5 (15 ounce) can flat green beans, rinsed
2 loaves pita bread
1/4 cup parmesan cheese

Steps:

Heat olive oil in a large soup pot over medium-high heat. Add celery, carrots, onion, garlic and bay leaf. Season it with salt and pepper. Cook for about 2-3 minutes and add chicken stock.
Add squash and cook until tender. Add spinach and simmer.
In sauté pan, heat oil and cook chicken at medium-high heat until cooked through. Add to soup.
In pasta pot, cook tortellini according to package directions. Drain and add to soup.
Add tomato sauce and both cans of beans to cook through. About 4-5 minutes.
Cut pita into wedges. Sprinkle Parmesan over evenly. Broil until golden brown.
Ladle a portion of soup in a bowl and garnish with some Parmesan pita chips.

Nutrition Facts : Calories 672.2, Fat 20.4, SaturatedFat 6.5, Cholesterol 67.3, Sodium 1229.2, Carbohydrate 84.9, Fiber 12.3, Sugar 12.8, Protein 39.5