RUSTIC ITALIAN TORTELLINI SOUP
Steps:
- Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil., Add tortellini; return to a boil. Cook for 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender. Serve with cheese if desired.Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 203 calories, Fat 8g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 878mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 3g fiber), Protein 16g protein.
RUSTIC HOT POT SOUP
This is a delicious recipe that is very filling! Perfect for those cold nights. Makes good use of those few pieces of vegetables that you don't know what to do with, feel free to add any other veggies! Is great served with fresh bread (we serve it with cut and buttered slices of baguette).
Provided by AngeNZ
Categories Steak
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat 1 tbs olive oil in a large pot.
- Add onions, garlic and bay leaves.
- Cook for 10 minutes, stirring regularly.
- Add combined paprika, chilli powder and flour- stir continuously for 2 minutes.
- Combine vegetable stock with tomato paste and gradually add to pot- bring to the boil.
- Add steak to the pot, reduce heat and simmer for 20 minutes.
- Add celery, potatoes, carrots and Worcestershire sauce- simmer for around 30 minutes, stirring occasionally.
- Add tomatoes and simmer for a further 10 minutes.
- Serve with fresh bread.
Nutrition Facts : Calories 625.8, Fat 32.1, SaturatedFat 11.9, Cholesterol 90, Sodium 296.7, Carbohydrate 58.2, Fiber 9.6, Sugar 11.2, Protein 28.4
RUSTIC VEGETABLE SOUP
This vegetarian soup is packed with vegetables and lentils - it's healthy, low fat and full of flavour. To bulk it up, why not add borlotti beans or chicken?
Provided by Sara Buenfeld
Categories Lunch, Supper
Time 45m
Number Of Ingredients 14
Steps:
- Heat the oil in a large pan with a lid. Add the onion, carrots and celery and fry for 10 mins, stirring from time to time until they are starting to colour a little around the edges. Stir in the lentils and cook for 1 min more.
- Pour in the hot bouillon, add the tomato purée and thyme and stir well. Add the leek, cauliflower, courgette, and garlic, bring to the boil, then cover and leave to simmer for 15 mins.
- Add the cabbage and basil and cook for 5 mins more until the veg is just tender. Season with pepper, ladle into bowls and serve. Will keep in the fridge for a couple of days. Freezes well. Thaw, then reheat in a pan until piping hot.
Nutrition Facts : Calories 162 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
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- Heat olive oil (or butter) in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the leeks, celery and garlic and sauté for 3 minutes, stirring frequently.
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