Rustic Italian Vegetable Soup Recipe

Add marinara sauce and chicken broth and bring to a boil.

Rustic italian vegetable soup recipe.

In a 4 quart heavy pot or dutch oven heat olive oil over medium high. Nutrition facts 1 1 3 cups. Bring to a boil then reduce heat. Place soup in a microwave safe bowl.

Simmer until vegetables are tender and pasta is al dente. In a large soup pot heat the olive oil over medium heat. Add the beans tomatoes with their juices broth basil and kale. Stir in cabbage corn green beans and pasta.

Add the sausage onion and garlic and cook breaking up the sausage with a wooden spoon as it cooks until the sausage is browned. Let sit 1 minute. Heat a large pot over medium heat. 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. Heat soup in a saucepan stirring occasionally. Add chicken stock tomatoes water basil oregano black pepper and red pepper flakes. Saute onions and garlic with the italian seasoning until the onions are translucent and the spices are fragrant.

Add more water if needed. Saute another minute or two then add mushrooms. Cook stirring frequently until the onion begins to. 203 calories 8g fat 2g saturated fat 40mg cholesterol 878mg sodium 18g carbohydrate 5g sugars 3g fiber 16g protein.

Season with salt and pepper. Bring to a boil and add farro. Add the onion carrots celery zucchini garlic thyme sage 1 2 teaspoon of salt and 1 4 teaspoon of pepper and cook stirring. Add red bell pepper and zucchini.

Heat the oil in a large soup pot over medium high heat. Cook the soup for 5 minutes or until heated through. Add onion carrot and cabbage and cook stirring occasionally until onion is translucent about 3 minutes. Cook for 1 2 minutes.