Best Rustic Vegetable Soup Recipes

RUSTIC VEGETABLE AND POLENTA SOUP

Steps:

• In a large heavy saucepan, heat the olive oil over medium-high heat. Add the carrots, onions, 1 tablespoon salt and 1 teaspoon pepper. Cook, stirring frequently, until the onion begins to brown, about 6 minutes.
• Add the parsley, thyme, garlic, tomatoes and zucchini, and cook for 3 minutes. Add the chicken broth and bring to a boil. Slowly stir in the polenta and cook until the soup thickens and the vegetables are tender, about 8 minutes.
• Stir in the butter and season with salt and pepper.
• Ladle into soup bowls and serve.

RUSTIC VEGETABLE SOUP

Steps:

• In a 4-quart heavy pot or Dutch oven, heat olive oil over medium-high. Add onion, carrot, and cabbage and cook, stirring occasionally, until onion is translucent, about 3 minutes. Season with salt and pepper. Add marinara sauce and chicken broth and bring to a boil. Add zucchini, reduce heat to a rapid simmer, and cook until vegetables are tender, 10 to 12 minutes. Add cannellini beans and simmer until beans are heated through, 1 to 2 minutes. Season to taste with salt and pepper. Divide soup among four bowls and top with Parmesan cheese, if desired.

RUSTIC FALL VEGETABLE SOUP

Steps:

• In a large heavy-bottomed pot, heat the butter or oil over medium-high heat. Add the onion and saute until fragrant and translucent. Add the garlic and saute until golden brown.
• Add the winter squash, zucchini, sweet potato, orzo, canned tomatoes, thyme, rosemary, and broth. Simmer until the vegetables are soft and cooked through, about 30 minutes.
• Season the soup with salt, and black pepper, to taste. Serve with sliced crusty bread.

RUSTIC VEGETABLE SOUP

Steps:

• Heat the oil in a large pan with a lid. Add the onion, carrots and celery and fry for 10 mins, stirring from time to time until they are starting to colour a little around the edges. Stir in the lentils and cook for 1 min more.
• Pour in the hot bouillon, add the tomato purée and thyme and stir well. Add the leek, cauliflower, courgette, and garlic, bring to the boil, then cover and leave to simmer for 15 mins.
• Add the cabbage and basil and cook for 5 mins more until the veg is just tender. Season with pepper, ladle into bowls and serve. Will keep in the fridge for a couple of days. Freezes well. Thaw, then reheat in a pan until piping hot.

AMY'S RUSTIC ITALIAN VEGETABLE SOUP

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

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.

RUSTIC FALL VEGETABLE SOUP

Steps:

• In a large heavy-bottomed pot, heat the butter or oil over medium-high heat. Add the onion and saute until fragrant and translucent. Add the garlic and saute until golden brown.
• Add the winter squash, zucchini, sweet potato, orzo, canned tomatoes, thyme, rosemary, and broth. Simmer until the vegetables are soft and cooked through, about 30 minutes.
• Season the soup with salt, and black pepper, to taste. Serve with sliced crusty bread.

RUSTIC VEGETABLE SOUP

Steps:

• Combine all ingredients, except the parsley, in slow cooker.
• Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
• Stir in Parsley and serve.
• If soup it to thick and not much juice add some water to it.

RUSTIC AUTUMN VEGETABLE SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Add onions and thyme and cook until onions are translucent, about 5 minutes. Add carrots, cauliflower and celery. Cook until vegetables are soft, about 8 minutes. Add garlic and sauté until lightly browned.
• Pour in chicken broth and bring to a low simmer. Add cannellini beans and potatoes.
• Cook until potatoes are fork tender, about 10 minutes. Add parsley and season with salt and pepper.