PURéED TRAHANA AND VEGETABLE SOUP
Sweet and tart flavors marry in this thick, comforting soup made with leeks, carrots, onion and trahana. I like to blend the soup with an immersion blender, which results in a purée with a fair amount of texture. You can make a smoother, more elegant soup if you use a blender and then strain the purée. Trahana has a rustic flavor that goes well here. If you use semolina or flour trahana the mixture will be considerably thicker, so use less; half as much should be fine.
Provided by Martha Rose Shulman
Categories appetizer, main course
Time 1h
Yield Serves 6 to 8
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons of olive oil over medium heat in a heavy soup pot and add onion. Cook, stirring often, until onion is soft, 5 to 8 minutes, and add a generous pinch of salt, garlic, carrots and leeks. Continue to cook, stirring often, until carrots and leeks are beginning to soften, 3 to 5 minutes.
- Add remaining olive oil and stir in trahana. Stir until trahana is coated with oil, about 1 minute, and add stock or water and bouquet garni. Bring to a boil, add salt to taste, reduce heat and simmer 30 minutes, until vegetables are tender and trahana has fallen apart in the soup and is tender. Taste and adjust salt. Remove and discard bouquet garni.
- For a coarse purée, use an immersion blender to purée the soup. For a finer purée, transfer, in batches, to a blender or a food processor. If using a blender do not put the top on tight; leave out the center of the lid and cover tightly with a towel. Purée until smooth and if desired, strain. Return to the pot, taste and adjust salt. Add freshly ground pepper to taste.
- Reheat gently and serve, garnishing each serving with a drizzle of olive oil and a sprinkling of herbs. If you want spice, sprinkle with red pepper flakes or a little bit of cayenne.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 6 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 805 milligrams, Sugar 4 grams
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
SPICY THAI VEGETABLE SOUP
A delicious sweet and spicy soup perfect on a cold winter night. Best served with a loaf of crusty bread.
Provided by Krista
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h30m
Yield 12
Number Of Ingredients 20
Steps:
- Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
- Heat the olive oil in a large pot over medium heat, and cook the onion, garlic, ginger, and carrots 5 minutes, until tender. Mix in broccoli, red bell pepper, coconut milk, broth, wine, fish sauce, soy sauce, Thai chile peppers, lemon grass, garlic sauce, and saffron. Simmer 25 minutes.
- Pour soup in batches into a blender or food processor, and blend until smooth and creamy. Return to the pot, and mix in yogurt and cooked rice. Top with cilantro to serve.
Nutrition Facts : Calories 182.8 calories, Carbohydrate 21.4 g, Cholesterol 0.9 mg, Fat 7.4 g, Fiber 3 g, Protein 4.4 g, SaturatedFat 2.5 g, Sodium 748.7 mg, Sugar 5.4 g
OLD-FASHIONED VEGETABLE SOUP
This is a deli-style vegetable soup. Very simple but very yummy!
Provided by Shelly A.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, melt butter. Cook onion, carrots and celery until onion is translucent. Stir in tomatoes with their juice, salt, pepper, parsley, soy sauce, Worcestershire and paprika. Pour in beef broth. Bring to a boil, then reduce heat and simmer 30 minutes, until vegetables are tender and flavors are well blended.
Nutrition Facts : Calories 123.1 calories, Carbohydrate 11.4 g, Cholesterol 15.3 mg, Fat 6.8 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 4.1 g, Sodium 2166.8 mg, Sugar 5.7 g
ITALIAN VEGETABLE SOUP
Makes a lot and is very, very good.
Provided by Jackie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 17
Steps:
- Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
- Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.
Nutrition Facts : Calories 440.7 calories, Carbohydrate 52.5 g, Cholesterol 48.4 mg, Fat 16.6 g, Fiber 13.3 g, Protein 22.4 g, SaturatedFat 6.4 g, Sodium 1295 mg, Sugar 9 g
QUICK ITALIAN VEGETABLE SOUP
A quick Italian vegetable soup ready in less than an hour. A sprinkle of fresh grated Parmesan cheese on top is optional.
Provided by Peach822
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a large stock pot over medium-high heat. Saute onion, carrot, and celery until onion is translucent and vegetables are tender, 5 to 7 minutes. Stir in tomatoes and Italian seasoning, and cook 5 minutes more, stirring frequently.
- Dissolve bouillon cubes in water, and stir into vegetables. Adjust heat to a medium simmer, and cook approximately 10 minutes. Add zucchini and cabbage, sprinkle with garlic salt, and cook until tender, 5 minutes more. Adjust seasoning with salt and pepper, and serve.
Nutrition Facts : Calories 93 calories, Carbohydrate 10 g, Cholesterol 5.9 mg, Fat 4.5 g, Fiber 2.9 g, Protein 4.9 g, SaturatedFat 1.6 g, Sodium 1210.2 mg, Sugar 5.1 g
TATIANA'S VEGETABLE SOUP
Serve this delicious, earthy tasting soup with warm crusty bread. I named this soup in honor of my Russian online friend. Since it has beets in it, it reminds me of borscht. I used whatever vegetables I had in the house. Sometimes I add a can of beans; you can experiment with it.
Provided by SandyJasmine
Categories Vegetable
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- In a large Dutch oven, saute onions in olive oil.
- Add celery, saute until lightly browned.
- Add the rest of the vegetables to the pan as you slice them.
- Add corn and peas.
- When all vegetables have been added to the pot, add the tomatoes and juice, salt and pepper.
- Bring to a boil and simmer about one hour.
- Serve with freshly made bread.
- Optional: Pan toast over high heat 1/2 cup dry breadcrumbs in 1 teaspoon olive oil. Add 1/4 teaspoon garlic salt. Sprinkle 1 tablespoon crumbs over each bowl of soup.
- Optional: Chop 1/2 cup of parsley fine, sprinkle 1 tablespoon over each bowl of soup.
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.
TUSCAN VEGETABLE SOUP
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 fork, 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.
DITALINI VEGETABLE SOUP
Make and share this Ditalini Vegetable Soup recipe from Food.com.
Provided by Mom10
Categories Meat
Time 1h
Yield 12 cups?, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large soup pot, brown ground beef. Drain.
- Stir in remaining ingredients excepting pasta and cheese. Bring to a boil. Reduce heat and simmer 30 minutes.
- Add Ditalini and simmer another 10 minutes.
- Serve with Parmesan cheese if desired.
Nutrition Facts : Calories 365.7, Fat 12.3, SaturatedFat 4.6, Cholesterol 51.4, Sodium 930.7, Carbohydrate 42.5, Fiber 4, Sugar 6.5, Protein 22
TERRIFIC TUSCAN VEGETABLE SOUP
From USA Weekend 2/26/12 by Ellie Krieger "This Italian-style recipe is packed with six vegetables varieties -- plus beans -- making it an excellent source of fiber, vitamins A and C, and a good source of protein and minerals -- all for less than 150 calories a serving. mashing some of the beans before putting them in the soup thickens the herb-infused broth, giving it a hearty body."
Provided by tinebean21
Categories Beans
Time 30m
Yield 1 pot, 6 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, mash half of the beans with a masher or the back of a spoon; set aside.
- Heat oil in a large soup pot over med-high heat. Add onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper, until the vegetables are tender (about 5 mins).
- Add broth and tomatoes and bring to a boil.
- Add the mashed and whole beans and the spinach leaves; cook until the spinach is wilted, about 3 minutes more.
- Serve topped with the parmesan, if desired.
ASIAN VEGETABLE SOUP
This is one of my newly adopted recipes. I have not yet tried it, but have created concoctions similar to this on my own many times. This is an add/delete, feel-free-to-improvise kind of recipe. When I've made things like this in the past, I treated it as a "clean out the fridge" experiment. I would think that shrimp, scallops or other fish or even chicken would work well in this (I've used shrimp and scallops in my own versions of this kind of recipe).
Provided by spatchcock
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Place 1/2 cup of the vegetable stock in a Dutch oven or 3 1/2 - 5 qt saucepan and bring to a boil.
- Add onion, garlic, and gignger; simmer for 3 minutes.
- Stir in remaining stock and soy sauce.
- Cover pot and bring to a gentle boil.
- Add remaining ingredients.
- Test for doneness: noodles should be softened; vegetables should remain crisp/tender.
- Timing - about 8 minutes.
- Top each serving with one of the garnishes.
- VARIATIONS: - substitute 1 c cooked brown rice for the buckwheat noodles peppers, chopped water chestnut, chopped jicama root, shredded spinach, chopped celery, or bamboo shoots.
- EGG THREADS:.
- In a small skillet, heat a little margarine.
- When it begins to bubble, add 1 egg beaten with a little cold water.
- Tilt the pan so the yolk mixture coats it in a thin layer, the thinner the better.
- When the egg is lightly cooked, turn it out onto a cutting board.
- Slice it into very thin strips with a sharp knife. (makes about 1/3 cup).
Nutrition Facts : Calories 67.3, Fat 1.8, SaturatedFat 0.4, Sodium 274.1, Carbohydrate 8.5, Fiber 2.4, Sugar 3.5, Protein 5.7
CROATIAN DALMATIAN VEGETABLE SOUP
This soup is very similar to Italian "Minestrone" soup. There may be some variations in ingredients, but "the basic plot" is the same. This is the way I have learned it in Dalmatia. It may be full meal because it is like stew. You may not include all ingredients I have mentioned; this is the "full house".
Provided by nitko
Categories Chowders
Time 1h20m
Yield 5 portions, 5 serving(s)
Number Of Ingredients 20
Steps:
- Soak beans and barley over night and cook the next day until soft.
- Slice carrots, parsley and celery roots into small cubes, and finely mince onion and garlic. Cut pancetta into small cubes.
- Cook French beans and green peas for 10-15 minutes drain and put aside.
- Put olive oil into pot, add onion, carrot, parsley root, celery root and sauté it until soft. Add pancetta and garlic and sauté for 5 minutes.
- Add some water, French beans, green peas, barley, beans and tomato. Stir and cook 5 minutes, add whole water. It may be more than 1 liter, depends how much soup you want and how dense you want it to be.
- Season with salt and pepper and half amount of oregano. Cook about 45 minutes or until all vegetables are soft.
- Twenty minutes before end add penne and cook until pasta is done. Before serving add majoran and oregano, taste and add salt if necessary. Serve with grated parmesan over the soup.
Nutrition Facts : Calories 490.3, Fat 23, SaturatedFat 7.1, Cholesterol 27.7, Sodium 1396.1, Carbohydrate 52.4, Fiber 12.4, Sugar 7.9, Protein 19.9
TOSCANA SOUP
Potato and sausage soup served at a certain famous restaurant.
Provided by Ken Miller
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h15m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Place sausage links on a baking sheet and bake 25 minutes, or until cooked through. Slice into 1/2 inch slices.
- Heat oil in a large saucepan over medium heat. Saute onions until translucent; add garlic and cook 1 minute.
- Stir in broth, water and potatoes; simmer 15 minutes.
- Reduce heat to low and add sausage, kale and cream; simmer until heated through and serve.
Nutrition Facts : Calories 270.5 calories, Carbohydrate 6.8 g, Cholesterol 72.2 mg, Fat 21.7 g, Fiber 1.3 g, Protein 12.4 g, SaturatedFat 7.6 g, Sodium 1216.4 mg, Sugar 2.7 g
More about "tatianas vegetable soup recipes"
ITALIAN VEGETABLE SOUP - RECIPE GIRL
From recipegirl.com
ZUPPA ALLA FRANTOIANA: TUSCAN BEAN AND VEGETABLE SOUP
From italymagazine.com
RECIPES - TATYANAS EVERYDAY FOOD
From tatyanaseverydayfood.com
THAI VEGETABLE SOUP - THAI RECIPES
From cooking-thai-recipes.com
HOW TO MAKE AN EASY & DELIGHTFUL MEXICAN VEGETABLE …
From mexicoinmykitchen.com
VEGGIES THAT MAKE HEALTHY, TASTY SOUPS - WEBMD
From webmd.com
CREAMY VEGETABLE SOUP WITH NOODLES | RECIPETIN EATS
From recipetineats.com
TOP THAI SOUP RECIPES - THE SPRUCE EATS
From thespruceeats.com
VEG THUKPA RECIPE: HEALTHY TIBETAN NOODLE SOUP
From dobbernationloves.com
EASY VEGETABLE SOUP RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
TUSCAN VEGETABLE SOUP RECIPE - BBC FOOD
From bbc.co.uk
TSOUVRAS | TRADITIONAL VEGETABLE SOUP FROM TILOS, GREECE
From tasteatlas.com
ASIAN VEGETABLE SOUP WITH NOODLES - FOOD & WINE
From foodandwine.com
THAI VEGETABLE SOUP - DISHING OUT HEALTH
From dishingouthealth.com
10 TATIANA FOOD IDEAS | POT RECIPES, INSTANT POT RECIPES, SLOW …
From pinterest.com
53 RECIPES - SOUP IDEAS | RECIPES, SOUP RECIPES, COOKING RECIPES
From pinterest.ca
BARILLA® DITALINI VEGETABLE SOUP | BARILLA.COM
From barilla.com
VALERIE'S TUSCAN VEGETABLE SOUP RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
CHINESE VEGETABLE SOUP - TASTE OF ASIAN FOOD
From tasteasianfood.com
4 MOST POPULAR PORTUGUESE VEGETABLE SOUPS - TASTEATLAS
From tasteatlas.com
ITAL SOUP A VEGETARIAN DELIGHT. - CARIBBEANPOT.COM
From caribbeanpot.com
FRANTOIANA | TRADITIONAL VEGETABLE SOUP FROM TUSCANY, ITALY
From tasteatlas.com
TUSCAN VEGETABLE SOUP - YUMMY HEALTHY EASY
From yummyhealthyeasy.com
42 TATIANA FOOD IDEAS | FOOD, COOKING RECIPES, VEGETARIAN RECIPES
From pinterest.com
MEDITERRANEAN-STYLE HOMEMADE VEGETABLE SOUP
From themediterraneandish.com
RIBOLLITA - TUSCAN VEGETABLE SOUP - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
GIADA'S RUSTIC VEGETABLE SOUP-FAMOUS FRIDAYS - UNWRITTEN RECIPES
From unwrittenrecipes.com
CHINESE VEGETABLE SOUP WITH TOFU – TAKEOUT STYLE
From omnivorescookbook.com
AUTHENTIC THAI VEGETABLE SOUP - STREETSMART KITCHEN
From streetsmartkitchen.com
TATYANAS EVERYDAY FOOD: HOME
From tatyanaseverydayfood.com
ITALIAN SOUP WITH VEGETABLES & GNOCCHI – A COUPLE COOKS
From acouplecooks.com
TUSCAN VEGETABLE SOUP - RECIPE GIRL
From recipegirl.com
15+ VEGETARIAN SOUP RECIPES FOR THE MEDITERRANEAN DIET
From eatingwell.com
You'll also love