Bread Soup With Spring Vegetables Recipes
TUSCAN BREAD SOUP - AUTHENTIC RIBOLLITA RECIPE
When it's time for dinner, my Tuscan Bread soup will make an excellent addition to your dinner table. Your family will love the flavors of this traditional Italian soup.
Provided by Chef Dennis Littley
Categories Soup
Time 1h30m
Number Of Ingredients 17
Steps:
- in a 4 qt stockpot over medium-high heat add the olive oil, onion, carrot, celery, and potatoes. Cook the vegetables for 4-5 minutes.
- Add in the zucchini and garlic, continue to saute for 1-2 minutes.
- Add in the vegetable stock, crushed tomatoes and cannellini beans. Bring to a boil.
- Add in the chopped savoy cabbage, chard and farro. Bring back to a boil, then add in bread cubes. and reduce the heat to simmer.
- After the soup has cooked for about 45 minutes, add in romano cheese and reseason as needed with sea salt and black pepper.
Nutrition Facts : Calories 410 kcal, Carbohydrate 68 g, Protein 16 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 1590 mg, Fiber 10 g, Sugar 10 g, ServingSize 1 serving
SPRING VEGETABLE SOUP
It's so good on a chilly spring night and even better with a grilled sandwich for lunch the next day. By the way, you can omit any veggies you chose, but don't use canned vegetables. I promise you it's just better this way.
Provided by SWEETIEBRITZ
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium heat, and cook the onion and garlic until tender. Mix in potato, broccoli, corn, spinach, mushrooms, carrots, and cabbage. Pour in chicken broth and bring to a boil. Reduce heat to low. Simmer 20 minutes, until potato is tender.
- Stir egg noodles and white beans into the pot, and continue cooking 7 minutes, or until noodles are tender and beans are heated through.
Nutrition Facts : Calories 245.5 calories, Carbohydrate 41 g, Cholesterol 27.7 mg, Fat 4.9 g, Fiber 5 g, Protein 9.8 g, SaturatedFat 0.5 g, Sodium 1452 mg, Sugar 4.1 g
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