ITALIAN ZUCCHINI SOUP
This Italian zucchini soup recipe was given to me by my neighbor. Nice and simple, it's a good way to use a lot of your zucchini and other garden vegetables. It freezes well and is great to have on hand on a cold winter day. -Clara Mae Chambers, Superior, Nebraska
Provided by Taste of Home
Time 1h25m
Yield 2 quarts.
Number Of Ingredients 12
Steps:
- In a Dutch oven, brown sausage with onion; drain excess fat. Add the next eight ingredients; cover and simmer 1 hour. Stir in zucchini and simmer 10 minutes. Sprinkle with cheese if desired.
Nutrition Facts : Calories 156 calories, Fat 8g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 1046mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 4g fiber), Protein 8g protein.
ITALIAN ZUCCHINI SOUP
A great hearty vegetable soup from my mom's kitchen with some spice added in. Great for making ahead and freezing for the upcoming winter months. Can be stored in smaller portions and frozen.
Provided by Jennifer Adams
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 50m
Yield 10
Number Of Ingredients 9
Steps:
- Mix zucchini, tomatoes, bell pepper, celery, onion, tomato soup, sugar, salt, and pepper together in a stock pot; stir and bring to a boil. Reduce heat to low and simmer until the zucchini is tender, about 30 minutes.
Nutrition Facts : Calories 108.4 calories, Carbohydrate 24.2 g, Fat 1 g, Fiber 4.3 g, Protein 3.7 g, SaturatedFat 0.2 g, Sodium 1136.9 mg, Sugar 16.2 g
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
ITALIAN VEGETABLE SOUP
Easy homemade soup after a busy day. The Italian seasoning gives it a wonderful flavor. I like to eat it with croutons in the soup or served with a crusty bread.
Provided by Anissa
Categories Clear Soup
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, combined the first nine ingredients.
- Bring to a boil.
- Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender.
- Add the pasta and tomatoes; heat through.
- Discard bay leaf before serving.
Nutrition Facts : Calories 111.7, Fat 1.2, SaturatedFat 0.3, Sodium 72.3, Carbohydrate 20.7, Fiber 3.1, Sugar 4.4, Protein 6
ITALIAN VEGETABLE SOUP
Provided by Giada De Laurentiis Bio & Top Recipes
Time 1h5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a heavy large pot over medium heat. Add the leeks and saute until translucent, about 8 minutes. Add the garlic and saute until tender, about 2 minutes. Stir in the zucchini and artichokes. Season the vegetables with salt and pepper. Saute until the zucchini are tender, about 10 minutes. Add the vegetable broth. Stir in the thyme and cook for 2 minutes. Cover the pot and bring the soup to a simmer. Decrease the heat to medium-low and simmer gently until the flavors develop, stirring occasionally, about 20 minutes. Increase the heat to medium-high. Add the noodles and cook until al dente, stirring constantly, about 5 minutes.
- Ladle the soup into bowls. Sprinkle with Parmesan and serve.
ITALIAN SAUSAGE ZUCCHINI SOUP
My mom used to make this recipe. Whenever I decide to make it, it reminds me of her, taking me back to days of my childhood. -Louise Kline, Fort Myers, Florida
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 10 servings (3-1/4 quarts).
Number Of Ingredients 13
Steps:
- In a 6-qt. stockpot, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes. Remove with a slotted spoon., Add celery, onion and seasonings to same pot; cook and stir until onion is tender, 4-6 minutes. Stir in sausage and remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until zucchini and peppers are tender, about 30 minutes. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 104 calories, Fat 4g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 483mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
ITALIAN VEGETABLE SOUP
This recipe is from Everyday Italian with Giada De Laurentiis. It looks like a fantasic way to use zucchini.
Provided by Kree6528
Categories Vegetable
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a heavy large pot over medium heat. Add the leeks and saute until translucent, about 8 minutes. Add the garlic and saute until tender, about 2 minutes.
- Stir in the zucchini and artichokes. Season the vegetables with salt and pepper. Saute until the zucchini are tender, about 10 minutes.
- Add the vegetable broth. Stir in the thyme and cook for 2 minutes. Cover the pot and bring the soup to a simmer. Decrease the heat to medium-low and simmer gently until the flavors develop, stirring occasionally, about 20 minutes.
- Increase the heat to medium-high. Add the noodles and cook until al dente, stirring constantly, about 5 minutes.
- Ladle the soup into bowls. Sprinkle with Parmesan and serve.
Nutrition Facts : Calories 274.7, Fat 11, SaturatedFat 1.8, Cholesterol 16, Sodium 104, Carbohydrate 39.8, Fiber 14.4, Sugar 7.7, Protein 9.3
ITALIAN VEGETABLE SOUP
My guys alway come back for a second bowl of this soup. I use Campbell's soups for the broth, but bouillon cubes can also be used. Served with crispy fresh Italian bread, it's not only fast and easy, it's absolutely delicious!
Provided by Trickey
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Peel and coarsely chop onion to measure about 3 cups.
- Heat oil in dutch oven.
- Add onions, carrots and celery.
- Sauté for 5 to 7 minutes or until crisp tender.
- In separate small skillet, brown sausage and when almost done add garlic and fennel.
- Add tomatoes to sautéed vegetables, breaking up with spoon.
- Add broth, water, zucchini and beans.
- Drain grease from sausage and add to pot.
- Add remaining seasonings and simmer for about 10 minutes.
Nutrition Facts : Calories 435.8, Fat 26.3, SaturatedFat 8, Cholesterol 43.6, Sodium 1565, Carbohydrate 26.8, Fiber 6.9, Sugar 6.3, Protein 24.5
ITALIAN VEGETABLE SOUP
Make and share this Italian Vegetable Soup recipe from Food.com.
Provided by LikeItLoveIt
Categories Beans
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In large saucepan or Dutch oven, bring broth, tomatoes, carrots, frozen green beans, celery, onions, garlic, parsley, basil, bay leaf and vegetable bouillon cube to a boil.
- Reduce heat.
- Cover and simmer 15 minutes.
- Stir in macaroni, kidney beans, and zucchini.
- Bring soup back to a boil, and then reduce heat to simmer.
- Cover and cook for 10-15 minutes.
- Remove bay leaf and serve.
Nutrition Facts : Calories 150.3, Fat 1, SaturatedFat 0.1, Sodium 523.8, Carbohydrate 30.8, Fiber 7, Sugar 8.7, Protein 7.2
ITALIAN VEGETABLE SOUP
This is a great way to use up fresh garden zucchini if you've eaten enough of it fresh and need to mix it up a bit. I found this recipe from Taste of Home 30 Minute Cookbook, and I love it because a delicious lunch or dinner is done quickly. I used a spicy Italian sausage (which I think gives way more flavor) beef bouillion and red onion, but feel free to vary according to your palate. Recipe courtesy of Janet Frieman, Kenosha, Wisconsin.
Provided by AmyZoe
Categories Beans
Time 30m
Yield 2 quarts, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a 3-quart saucepan, brown sausage and onion and drain.
- Stir in beans, tomatoes, broth, water, zucchini, and basil. Bring to a boil.
- Reduce heat and simmer for 5 minutes or until zucchini is tender.
- Sprinkle each serving with cheese.
Nutrition Facts : Calories 394.7, Fat 25.4, SaturatedFat 8.7, Cholesterol 58.2, Sodium 1453, Carbohydrate 24.9, Fiber 5.1, Sugar 4.5, Protein 17.6
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