Rustic Italian Vegetable Soup Recipe

Add onion carrot and cabbage and cook stirring occasionally until onion is translucent about 3 minutes.

Rustic italian vegetable soup recipe.

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. Add marinara sauce and chicken broth and bring to a boil. Add oil onion and garlic and cook until softened 3 to 5 minutes. Add chicken stock tomatoes water basil oregano black pepper and red pepper flakes.

Simmer until vegetables are tender and pasta is al dente. In a 4 quart heavy pot or dutch oven heat olive oil over medium high. Cook for 1 2 minutes. Add the beans tomatoes with their juices broth basil and kale.

In a large soup pot heat the olive oil over medium heat. Bring to a boil then reduce heat. Check out all of our soup recipes for more great ideas. 203 calories 8g fat 2g saturated fat 40mg cholesterol 878mg sodium 18g carbohydrate 5g sugars 3g fiber 16g protein.

Add the carrots onions 1 tablespoon salt and 1 teaspoon pepper. Saute onions and garlic with the italian seasoning until the onions are translucent and the spices are fragrant. Step 1 in a large heavy saucepan heat the olive oil over medium high heat. Season with salt and pepper.

Place soup in a microwave safe bowl. Stir in cabbage corn green beans and pasta. Heat the oil in a large soup pot over medium high heat. Cook the soup for 5 minutes or until heated through.

Saute another minute or two then add mushrooms. Add the onion carrots celery zucchini garlic thyme sage 1 2 teaspoon of salt and 1 4 teaspoon of pepper and cook stirring. Nutrition facts 1 1 3 cups. Add more water if needed.

Heat a large pot over medium heat. Bring to a boil and add farro. Add red bell pepper and zucchini. Cook stirring frequently until the onion begins to.