VEGETARIAN ZUPPA TOSCANA
Since I've become a vegetarian, I've missed eating several items from popular restaurants. Here is my great attempt at tackling a popular Italian restaurant's zuppa toscana and turning it into a vegetarian's delight! It's also easy to make vegan.
Provided by AleeKat5
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat olive oil in a skillet over medium-high heat. Cook onions until they are soft and translucent, about 5 minutes. Add garlic and cook until golden, 2 to 3 minutes. Place in the bottom of a 4-quart pot or dutch oven.
- Mix in sliced potatoes and vegetable broth to the pot. Bring mixture to a boil and cook, uncovered, until potatoes are easily pierced with a knife, 10 to 12 minutes. Add kale, vegetarian sausage, cayenne pepper, Italian seasoning, salt, and pepper. Cover and let simmer until half of the liquid is evaporated, about 8 minutes.
- Pour in half-and-half to mixture. Cover and simmer until heated through, no longer than 5 minutes. Remove from heat and let cool, 5 to 10 minutes. Serve.
Nutrition Facts : Calories 440.1 calories, Carbohydrate 42.5 g, Cholesterol 34.5 mg, Fat 24.3 g, Fiber 6.8 g, Protein 18.9 g, SaturatedFat 8.8 g, Sodium 907.6 mg, Sugar 4.2 g
ZUPPA DI VERDURA (ITALIAN VEGETABLE SOUP)
Based on the vegetable soup I had at many restaurants near Florence, Italy. So full of flavor, I had to figure it out once I got home. Vegetable amounts or types can be varied to your liking or what you have on hand.
Provided by CookingFool
Categories Stocks
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In 8 quart stockpot, add all fresh vegetables, olive oil and chicken broth; sauté about 10 minutes.
- Add remaining ingredients except orzo, add enough water to cover vegetables by 3-6 inches (depending on how much broth you want), salt and pepper to taste and bring to a boil.
- Reduce heat to medium-low and simmer for about one hour or until vegetables are tender.
- Add orzo pasta and taste to see if more olive oil, salt and pepper are desired, simmer another 20 minutes or so, or until orzo is done.
- Serve with grated parmesan cheese.
- For Vegetarian option use Vegetable broth or stock.
Nutrition Facts : Calories 328.1, Fat 14.4, SaturatedFat 2.1, Sodium 259.8, Carbohydrate 41.5, Fiber 7.4, Sugar 6.3, Protein 10.3
ZUPPA DELLA FRANTOIANA (BEAN AND VEGETABLE SOUP)
Provided by Nancy Harmon Jenkins
Categories dinner, soups and stews, main course
Time 3h30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Cover the beans with water and soak overnight, or, if short of time, follow this quick-soaking method: Cover with water, bring to a boil, and boil 2 minutes. Then set aside to soak for 1 hour.
- Drain the beans, and discard the soaking water. Place the beans in a large saucepan with the carrot and 1 onion. Cover with fresh water, bring to a boil, lower the heat, and simmer, covered, until beans are very soft, from 40 minutes to 2 hours, depending on the age of the beans. Keep a teakettle of water simmering, and add more water to the beans as they absorb the liquid. They should always be just covered with water but never swimming in it.
- When the beans are very soft, puree in a food processor or put through a food mill, together with their liquid.
- Chop the second onion with 3 cloves of garlic until finely minced. Over medium heat saute the garlic and onion in 1/4 cup of olive oil until soft. Add to the pureed beans and mix well.
- Combine the winter vegetables with 1 cup of water in a saucepan. Bring to a boil, and simmer, covered, until the vegetables are soft. Add the vegetables and liquid to the bean puree and mix well.
- Slice the loaf of bread thinly and diagonally. Halve the remaining garlic clove, and rub the bread slices well on both sides. Place half the remaining oil in the bottom of a heat-proof soup tureen, line with a layer of bread slices (you probably won't need all of them), and drizzle the remaining oil over them. Pour the bean puree and vegetables over the bread slices. Cook gently over medium heat until the mixture is bubbling and the bread is slightly crisp.
- Serve immediately, passing more oil to pour over each serving.
Nutrition Facts : @context http, Calories 459, UnsaturatedFat 24 grams, Carbohydrate 41 grams, Fat 29 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 479 milligrams, Sugar 4 grams, TransFat 0 grams
More about "zuppa di verdura italian vegetable soup recipes"
SPICY ITALIAN-STYLE VEGETABLE SOUP - LIDIA - LIDIA'S ITALY
From lidiasitaly.com
ITALIAN VEGETABLE SOUP | EASY WINTER RECIPE - THE …
From thehappyfoodie.co.uk
BEST ZUPPA TOSCANA (OLIVE GARDEN COPYCAT) - MOM …
From momontimeout.com
ZUPPA DI VERDURA — VEGETABLE SOUP - CASAGIOVE - RECIPES …
From casagiovecalifornia.com
ITALIAN VEGETABLE SOUP - RECIPE GIRL
From recipegirl.com
UMBRIAN VEGETABLE SOUP (ZUPPA DI VERDURE ALL’AGLIATA)
From saveur.com
EASY OLIVE GARDEN ZUPPA TOSCANA SOUP - CREME DE LA …
From lecremedelacrumb.com
ZUPPA TOSCANA RECIPE (OLIVE GARDEN COPYCAT)
From natashaskitchen.com
VEGETARIAN ZUPPA TOSCANA RECIPE + VIDEO • CIAO …
From ciaoflorentina.com
VEGETABLE SOUP (ZUPPA DI VERDURE) RECIPE
From recipeland.com
4.5/5 (3)Total Time 1 hrServings 6Calories 254 per serving
ZUPPA DI VERDURA — VEGETABLE SOUP - CASAGIOVE - RECIPES & NOTES
From pinterest.ca
ZUPPA DI VERDURA — VEGETABLE SOUP - CASAGIOVE | RECIPE
From pinterest.ca
VEGETABLE SOUP WITH POACHED EGGS (ZUPPA DI VERDURA CON UOVA IN …
From eatyourbooks.com
VEGETABLE SOUP (ZUPPA DI VERDURE) - BIGOVEN
From bigoven.com
ITALIAN BEAN AND VEGETABLE SOUP RECIPE (ZUPPA ALLA FRANTOIANA)
From saveur.com
VEGETABLE SOUP WITH FRESH BASIL (ZUPPA DI VERDURA CON BASILICO) …
From eatyourbooks.com
SPICY ITALIAN-STYLE VEGETABLE SOUP (ZUPPA DI VERDURA CALABRESE ALLA ...
From eatyourbooks.com
You'll also love