Zuppa Di Broccoli Broccoli Soup Recipes
ZUPPA DI BROCCOLI (BROCCOLI SOUP)
Make and share this Zuppa Di Broccoli (Broccoli Soup) recipe from Food.com.
Provided by ngibsonn
Categories Vegetable
Time 18m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In saute pan, saute garlic with oil until brown.
- Add broccoli and tomatoes and stir.
- Cool for 1 minute, then add wine and broth.
- Bring to boil 2 to 3 minutes.
- Serve immediately.
- Add basil for garnish.
Nutrition Facts : Calories 129.9, Fat 8.7, SaturatedFat 1.4, Sodium 966, Carbohydrate 5.7, Fiber 0.5, Sugar 1.7, Protein 7.7
SUPER-DELICIOUS ZUPPA TOSCANA
This is an oh-so-good recipe. Just the right amount of spice to make you take a cold drink but definitely keep coming back for more! This soup is irresistible!
Provided by souporsweets
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
- Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
- Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.
Nutrition Facts : Calories 554 calories, Carbohydrate 45.8 g, Cholesterol 98.9 mg, Fat 32.6 g, Fiber 5.6 g, Protein 19.8 g, SaturatedFat 15 g, Sodium 2386.4 mg, Sugar 5 g
BROCCOLI SOUP RECIPE BY TASTY
Here's what you need: water, salt, broccoli, pepper
Provided by Merle O'Neal
Categories Sides
Time 30m
Yield 2 servings
Number Of Ingredients 4
Steps:
- On a cutting board, use a knife to remove the broccoli florets. Discard the stem.
- In a medium saucepan, bring the water to a rolling boil, season with salt, and add broccoli. Cover and cook for 3½-4 minutes, until a knife can easily run through the florets.
- Transfer the broccoli to a blender with a slotted spoon. Reserve the water.
- Add broccoli, pepper, and broccoli stock to the blender and blend until smooth. Keep adding water until desired consistency is reached.
- Enjoy!
Nutrition Facts : Calories 43 calories, Carbohydrate 9 grams, Fat 0 grams, Fiber 4 grams, Protein 3 grams, Sugar 1 gram
ZUPPA DI ORZO E FAGIOLI (BEAN AND BARLEY SOUP)
A hearty and filling Italian soup packed with vegetables, pancetta, cannellini beans, and pearl barley.
Provided by Erinn
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 2h5m
Yield 4
Number Of Ingredients 12
Steps:
- Place barley into a bowl and cover with several inches of cool water; let stand for 1 hour. Drain.
- Heat the oil in a heavy-bottomed saucepan over medium-high heat. Add pancetta and cook until slightly crisp, about 3 or 4 minutes. Stir onion, carrot, and celery into pancetta and cook until vegetables are slightly softened, 2 to 3 minutes.
- Mix half of the beans into vegetable-pancetta mixture and pour in enough water to cover; stir in barley and remaining beans. Season mixture with salt and pepper. Bring liquid to a boil, reduce heat to medium-low, and simmer for 40 minutes, stirring regularly and adding more water if soup gets too thick.
- Remove saucepan from heat and allow to sit for 5 minutes. Serve soup with rosemary leaves and a drizzle of olive oil.
Nutrition Facts : Calories 535.9 calories, Carbohydrate 77.2 g, Cholesterol 5 mg, Fat 17.6 g, Fiber 19.4 g, Protein 17.6 g, SaturatedFat 2.8 g, Sodium 1739.1 mg, Sugar 3.3 g
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