Rustic Italian Vegetable Soup Recipe

Stir in cabbage corn green beans and pasta.

Rustic italian vegetable soup recipe.

Heat soup in a saucepan stirring occasionally. Add oil onion and garlic and cook until softened 3 to 5 minutes. Simmer until vegetables are tender and pasta is al dente. Cook for 1 2 minutes.

Season with salt and pepper. In a 4 quart heavy pot or dutch oven heat olive oil over medium high. Add the carrots onions 1 tablespoon salt and 1 teaspoon pepper. Heat a large pot over medium heat.

Saute another minute or two then add mushrooms. Let sit 1 minute. Saute onions and garlic with the italian seasoning until the onions are translucent and the spices are fragrant. Add the beans tomatoes with their juices broth basil and kale.

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 more water if needed. 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.

Check out all of our soup recipes for more great ideas. In a large soup pot heat the olive oil over medium heat. Heat the oil in a large soup pot over medium high heat. Cook stirring frequently until the onion begins to.

Add chicken stock tomatoes water basil oregano black pepper and red pepper flakes. Nutrition facts 1 1 3 cups. Bring to a boil and add farro. Add onion carrot and cabbage and cook stirring occasionally until onion is translucent about 3 minutes.

Bring to a boil then reduce heat. Add marinara sauce and chicken broth and bring to a boil. Add red bell pepper and zucchini. 203 calories 8g fat 2g saturated fat 40mg cholesterol 878mg sodium 18g carbohydrate 5g sugars 3g fiber 16g protein.