Rustic Italian Vegetable Soup Recipe

In a 4 quart heavy pot or dutch oven heat olive oil over medium high.

Rustic italian vegetable soup recipe.

Saute onions and garlic with the italian seasoning until the onions are translucent and the spices are fragrant. Cook the soup for 5 minutes or until heated through. Let sit 1 minute. 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.

Saute another minute or two then add mushrooms. 203 calories 8g fat 2g saturated fat 40mg cholesterol 878mg sodium 18g carbohydrate 5g sugars 3g fiber 16g protein. Add onion carrot and cabbage and cook stirring occasionally until onion is translucent about 3 minutes. Heat soup in a saucepan stirring occasionally.

Add red bell pepper and zucchini. Cook stirring frequently until the onion begins to. Heat the oil in a large soup pot over medium high heat. Simmer until vegetables are tender and pasta is al dente.

Add marinara sauce and chicken broth and bring to a boil. Check out all of our soup recipes for more great ideas. Add the carrots onions 1 tablespoon salt and 1 teaspoon pepper. Bring to a boil then reduce heat.

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. Step 1 in a large heavy saucepan heat the olive oil over medium high heat. 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 the beans tomatoes with their juices broth basil and kale. In a large soup pot heat the olive oil over medium heat. Season with salt and pepper. Cook for 1 2 minutes.

Add oil onion and garlic and cook until softened 3 to 5 minutes. Stir in cabbage corn green beans and pasta. Heat a large pot over medium heat. Add more water if needed.