Rustic Italian Vegetable Soup Recipe

Cook for 1 2 minutes.

Rustic italian vegetable soup recipe.

Simmer until vegetables are tender and pasta is al dente. Season with salt and pepper. Cook the soup for 5 minutes or until heated through. Step 1 in a large heavy saucepan heat the olive oil over medium high heat.

Check out all of our soup recipes for more great ideas. Nutrition facts 1 1 3 cups. 203 calories 8g fat 2g saturated fat 40mg cholesterol 878mg sodium 18g carbohydrate 5g sugars 3g fiber 16g protein. Saute onions and garlic with the italian seasoning until the onions are translucent and the spices are fragrant.

Let sit 1 minute. Bring to a boil and add farro. In a large soup pot heat the olive oil over medium heat. Heat a large pot over medium heat.

Add red bell pepper and zucchini. Add the carrots onions 1 tablespoon salt and 1 teaspoon pepper. Add chicken stock tomatoes water basil oregano black pepper and red pepper flakes. Stir in cabbage corn green beans and pasta.

Add marinara sauce and chicken broth and bring to a boil. Heat soup in a saucepan stirring occasionally. Add onion carrot and cabbage and cook stirring occasionally until onion is translucent about 3 minutes. In a 4 quart heavy pot or dutch oven heat olive oil over medium high.

Bring to a boil then reduce heat. 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. Saute another minute or two then add mushrooms.

Add the sausage onion and garlic and cook breaking up the sausage with a wooden spoon as it cooks until the sausage is browned. Cook stirring frequently until the onion begins to. Add the beans tomatoes with their juices broth basil and kale. Heat the oil in a large soup pot over medium high heat.