Rogenes Italian Vegetable Soup Recipes

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SIMPLE ITALIAN MINESTRONE SOUP



Simple Italian Minestrone Soup image

Simple and hearty Italian minestrone soup, brimming with vegetables, beans and a little pasta. The draw here is in the thick, flavorful tomato broth with piney rosemary, lots of fresh herbs, and Parmesan rind (a secret ingredient that Italian grandmothers have been using for years to flavor their soups)!

Provided by Suzy Karadsheh

Categories     Soup

Number Of Ingredients 20

1/4 cup extra virgin olive oil
1 small yellow onion (chopped)
2 carrots (chopped)
2 celery stalks (diced)
4 garlic cloves (minced)
1 zucchini or yellow squash (diced)
1 cup green beans (fresh or frozen, trimmed and cut into 1-inch pieces, if needed)
Salt and pepper
1 tsp paprika
1/2 tsp rosemary
1 15- oz can crushed tomatoes
6 cups broth (vegetable or chicken broth)
1- inch Parmesan cheese rind (optional)
1 bay leaf
2 to 3 springs fresh thyme
1 15- oz can kidney beans
Large handful chopped parsley
Handful fresh basil leaves
Grated Parmesan cheese (to serve (optional))
2 cups already cooked small pasta such as ditalini or elbow pasta

Steps:

  • In a large Dutch oven, heat the extra virgin olive oil over medium heat until shimmering but not smoking. Add onions, carrots and celery. Raise heat to medium-high, if you need to, and cook, tossing regularly, until the veggies soften a bit (about 5 minutes or so). Add the garlic and cook another minute, tossing regularly.
  • Add the zucchini or yellow squash and green beans. Season with paprika, rosemary, and a generous pinch of kosher salt and pepper. Toss to combine.
  • Now add the crushed tomatoes, broth, fresh thyme, bay leaf and Parmesan rind (if using.) Bring to a boil, then reduce the heat to a gentle simmer and partially cover the pot. Let simmer for about 20 minutes or so.
  • Uncover the pot and add the kidney beans. Cook for another 5 to 10 minutes.
  • Finally, Stir in the parsley and fresh basil. And, if serving immediately, stir in the cooked pasta and simmer ever so briefly till the pasta is warmed through; do not overcook. (See Cook's Tip #2)
  • Remove the cheese rind and bay leaf. Taste and adjust seasoning to your liking. Serve the minestrone hot in dinner bowls with a sprinkle of grated Parmesan (optional.)

Nutrition Facts : Calories 211.9 kcal, SaturatedFat 1.5 g, Carbohydrate 26.7 g, Fiber 7.4 g, Protein 6.8 g, Cholesterol 0.7 mg, ServingSize 1 serving

ITALIAN VEGETABLE SOUP



Italian Vegetable Soup image

Italian Vegetable Soup, a delicious good for you full of veggies soup recipe, fast, easy,vegan and vegetarian the perfect comfort food soup.

Provided by Rosemary Molloy

Categories     Main Dish

Time 1h

Number Of Ingredients 13

5 cups mixed chopped vegetables (medium to large chopped / I used kale cabbage, carrots, celery, broccoli and zucchini)
3 cups frozen Borlotti beans **
1-2 cloves garlic chopped
2 tablespoons olive oil
1 teaspoon basil
1 teaspoon oregano
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
3/4 cup tomato purée (passata)
7-8 cups water
1 bouillon cube (if desired)
pinch or 2 hot pepper flakes
1-1 1/4 cups small pasta (dried)

Steps:

  • In a large pot add olive oil, garlic, vegetables, beans, spices, tomato purée, water and bouillon cube, stir to combine, bring to a boil and then turn heat down to simmer for approximately 30-45 minutes or until beans are tender (halfway through taste for salt). I would advise making your pasta separately in a pot of boiling salted water and then adding it to the soup (if you are keeping half the soup for later consumption then make half the pasta and only add it to the soup you will be eating or the pasta will get mushy). Enjoy!
  • **Dried soaked bean are fine too, they may take longer to cook.

Nutrition Facts : Calories 181 kcal, ServingSize 1 serving

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