Italianharvestsoup Recipes

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ITALIAN HARVEST SOUP



Italian Harvest Soup image

I love soups, but I love to make different ones all the time, otherwise it gets boring. This is a nice spin on vegetable soup. The dry salami to use is hot soppressata, which can be bought in the supermarket here in the Northeast, but certainly at any Italian deli.

Provided by JackieOhNo

Categories     European

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 16

1/4 lb dry spicy salami, diced
1 onion, sliced
2 carrots, chopped
2 tablespoons olive oil
3 (14 1/2 ounce) cans beef broth
1 (16 ounce) can diced tomatoes with juice
cayenne pepper
salt
1/2 teaspoon oregano, dried
1/2 teaspoon marjoram, dried
1/2 teaspoon summer savory, dried
6 ounces green beans, trimmed
4 ounces mushrooms, sliced
1/4 head cabbage, shredded
French bread, sliced
16 ounces mozzarella cheese, shredded

Steps:

  • Saute salami (soppressata), onion and carrots in olive oil. Stir in beef broth, tomatoes and seasonings; simmer 25 minutes.
  • Add green beans, mushrooms and cabbage; simmer 10 minutes more.
  • Dish into individual heat-proof bowls. Top with 1 slice French bread and sprinkle generously with cheese.
  • Broil 2-3 minutes until browned and bubbly.

Nutrition Facts : Calories 411, Fat 28, SaturatedFat 12.5, Cholesterol 75.3, Sodium 2471.3, Carbohydrate 15.5, Fiber 4, Sugar 7.7, Protein 27.1

ITALIAN HARVEST VEGETABLE SOUP



Italian Harvest Vegetable Soup image

As published in Delicious Living in March 2010. If my Grandmother had been Italian, she would have made this soup. It is as wholesome and delicious as it is beautiful. Prep tip: If you don't have fresh spinach, you can use one 10-ounce box frozen chopped spinach, thawed and squeezed dry.

Provided by Miss_Elaine

Categories     Low Protein

Time 1h5m

Yield 8 , 8 serving(s)

Number Of Ingredients 16

2 cups chopped celery (4-5 stalks)
2 large carrots, peeled
1 large sweet onion, such as Vidalia
2 tablespoons canola oil (or safflower oil)
4 medium garlic cloves, minced
1/2 red bell pepper, sliced into 1/2-inch strips
1/2 bell pepper, sliced into 1/2-inch strips
6 cups water
1 (28 ounce) can diced tomatoes, undrained
1 cup corn kernel (frozen and thawed, or fresh)
1 cup fennel bulb, chopped (or 1 teaspoon whole fennel seed)
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
4 -5 ounces baby spinach leaves, roughly chopped
1 small zucchini, sliced into 1/2-inch pieces

Steps:

  • Chop celery, carrots, and onion into 1/2-inch dice.
  • Heat oil on medium-high in a large, heavy-bottom stockpot. Add celery, carrots, and onion. Sauté until edges are golden brown, about 10 minutes.
  • Reduce heat to medium and add garlic and bell peppers. Stir frequently for 1-2 minutes, then add water, tomatoes, corn, fennel, oregano, thyme, and rosemary.
  • Bring to a boil, then reduce heat and simmer 30-40 minutes. Add spinach and zucchini, simmer another 5 minutes, salt and pepper to taste, and serve.

Nutrition Facts : Calories 120, Fat 4.3, SaturatedFat 0.4, Sodium 63.8, Carbohydrate 19.9, Fiber 4.6, Sugar 5.7, Protein 3.6

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