TUSCAN VEGETABLE SOUP
Simmer a pot of Ellie Krieger's healthy Tuscan Vegetable Soup recipe from Food Network, a classic vegetable soup loaded with zucchini, beans, tomatoes and more.
Provided by Ellie Krieger
Categories main-dish
Time 35m
Yield 6 servings (1 1/2 cups each)
Number Of Ingredients 15
Steps:
- In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
- Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
- Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
- Serve topped with Parmesan, if desired.
Nutrition Facts : Calories 145 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 306 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 8 grams, Sugar 5 grams
ZUCCHINI SOUP II
A creamy vegetable soup with a wonderful flavor. For variety you may add shrimp or chopped imitation crab. As an added note, this recipe is how I met my husband online a year ago.
Provided by Karen Harris
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Yield 6
Number Of Ingredients 12
Steps:
- In a large stock pot saute zucchini, celery, carrots and onion in margarine, until done (approximately 20 minutes).
- In a small mixing bowl combine flour and milk. Mix until smooth and then add to stock pot.
- Cook soup until thickened and then puree in a blender or food processor until smooth and creamy.
- Pour pureed soup back into stock pot and add cream of mushroom soup, water, bouillon cubes and sour cream. If desired also add white wine. Simmer until heated through and then serve.
Nutrition Facts : Calories 305.7 calories, Carbohydrate 15.7 g, Cholesterol 14.3 mg, Fat 23.7 g, Fiber 1.8 g, Protein 5.6 g, SaturatedFat 6.8 g, Sodium 958 mg, Sugar 7.5 g
CREAMY, CHEESY ZUCCHINI SOUP
This zucchini soup is warm and creamy, perfect for fall or winter. Stock up and freeze when zucchini is in season. Perfect for low-carb diets!
Provided by Chair
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 45m
Yield 10
Number Of Ingredients 8
Steps:
- Put zucchini in large Dutch oven with a few inches of water. Simmer zucchini over medium-low heat until tender when poked with a fork, about 20 minutes. Use a slotted spoon to transfer zucchini to a blender, leaving about 1 inch of water in the bottom of the pot.
- Blend zucchini until no large chunks remain; return to the pot. Combine bell pepper, red onions, and cilantro in the blender; blend until no large pieces remain. Stir bell pepper mixture into the blended zucchini; add cream, Swiss cheese, salt, and pepper. Cook over medium-low heat until warmed through and the cheese is melted, 5 to 7 minutes.
Nutrition Facts : Calories 471 calories, Carbohydrate 15.9 g, Cholesterol 139 mg, Fat 39.4 g, Fiber 3.6 g, Protein 16.9 g, SaturatedFat 24.5 g, Sodium 372.9 mg, Sugar 6.6 g
CELERY ZUCCHINI SOUP
There's a harvest of fresh flavor in Alyson Sprague's pleasant celery soup. "I concocted the recipe at the end of the growing season with leftover vegetables from out garden," she explains from Sewickley, Pennsylvania.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute onions and garlic in butter until tender. Add celery and carrots; cook and stir for 4 minutes. Stir in the water, bouillon, salt and thyme. Add potatoes. Bring to a boil., Reduce heat; cover and simmer about 15 minutes or until potatoes are tender. Stir in milk and zucchini. Bring to a boil. In a small bowl, combine cornstarch and cold water until smooth. Gradually whisk into soup. Return to a boil; cook and stir for 2 minutes or until slightly thickened.
Nutrition Facts : Calories 175 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 651mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
CREAMY CURRY ZUCCHINI SOUP
Last week I got my monthly Swedish cookery magazine. When I saw this soup among the recipes I had to try it. Although it says creamy, there is no actual cream involved, it's completely non-dairy.
Provided by Chef Dudo
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fry onions, leak and curry in the oil, about 3 minutes.
- In another pan, cook potatoes and zucchini in 2 cups of the vegetable broth for 15-20 minutes.
- Add onionmix and cook another 5 minutes.
- Puree the soup either by hand or in a blender.
- Add the rest of the vegetable broth (2 cups) and heat the soup to boiling point.
- Add salt to taste.
SAUTEED ZUCCHINI AND CELERY
The thinly sliced vegetables lend to the side dish's overall lightness.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over medium-high heat. Add onions, celery, and salt. Cover; cook, stirring occasionally, until onion is translucent, about 5 minutes. Add 1/2 cup water; cover, and cook until celery is tender, about 5 minutes.
- Stir in zucchini. Season with pepper. Cook, stirring once or twice, until zucchini is very tender, 5 to 6 minutes. Using a slotted spoon, transfer vegetables to a serving platter, and drizzle with oil. Serve warm or at room temperature.
ZUCCHINI AND CHEDDAR CHEESE SOUP
Provided by Marialisa Calta
Categories dinner, lunch, soups and stews, appetizer, main course
Time 40m
Yield Six servings
Number Of Ingredients 10
Steps:
- Place 2 cups of the broth, the onion, celery, zucchini, salt and pepper in a 3- or 4-quart saucepan. Cover and bring to a boil. Lower heat and simmer, covered, for 25 minutes.
- Puree in small batches in a blender or food processor and set aside in the saucepan.
- In a 2-quart saucepan, melt the butter. Add the flour. Cook, stirring, for 1 minute over medium heat. Remove from heat. Add the cream and the remaining 1/2 cup of broth. Return to heat and cook, stirring, until the mixture thickens and comes to a boil, about 4 to 5 minutes. Remove from heat. Add the cheese and stir to melt. Add to the pureed vegetables. Correct seasonings. Heat gently before serving.
Nutrition Facts : @context http, Calories 237, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 18 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 10 grams, Sodium 479 milligrams, Sugar 5 grams, TransFat 0 grams
CURRIED ZUCCHINI SOUP
This soup, a recipe given to me by one of my daughters-in-law, is a special treat when used from the freezer on a cold winter's day. It calls to mind memories of the "zucchini summer" that was- and gives hope of the "zucchini summer" yet to be!
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6-8 servings (2 quarts).
Number Of Ingredients 7
Steps:
- In a large saucepan or Dutch oven, combine all ingredients. Cover and simmer until zucchini is soft, about 15 minutes. Puree in batches in a blender on low speed; return to pan and heat through.
Nutrition Facts : Calories 28 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 765mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
COUNTRY STYLE ZUCCHINI SOUP
Make and share this Country Style Zucchini Soup recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Peel and cut potatoes into 1/2 inch cubes.
- Cut celery into 1/2 inch pieces.
- Core, blanch, peel and cut tomatoes into 1/2 inch chunks.
- Cut marrow into 1/4 inch slices.
- In a large saucepan, heat oil and brown garlic. Discard garlic. Add potatoes, stir to coat and cook for about 5 minutes.
- Add onion, celery, parsley, and oregano, and cook until onions are softened.
- Add stock, tomatoes, marrow, and salt and bring to a boil.
- Reduce heat and simmer until zucchini is tender.
- Pour soup into individual bowls and sprinkle freshly ground pepper and 1 teaspoon Parmesan cheese over each serving.
- Serve hot. Makes 6 servings.
Nutrition Facts : Calories 194.2, Fat 8.1, SaturatedFat 1.6, Cholesterol 1.5, Sodium 1610.7, Carbohydrate 25, Fiber 4.1, Sugar 4, Protein 7
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