Rustic Italian Vegetable Soup Recipe

Heat a large pot over medium heat.

Rustic italian vegetable soup recipe.

Add the sausage onion and garlic and cook breaking up the sausage with a wooden spoon as it cooks until the sausage is browned. Add red bell pepper and zucchini. In a 4 quart heavy pot or dutch oven heat olive oil over medium high. Season with salt and pepper.

Heat soup in a saucepan stirring occasionally. Add the carrots onions 1 tablespoon salt and 1 teaspoon pepper. 203 calories 8g fat 2g saturated fat 40mg cholesterol 878mg sodium 18g carbohydrate 5g sugars 3g fiber 16g protein. Add the beans tomatoes with their juices broth basil and kale.

Bring to a boil and add farro. Simmer until vegetables are tender and pasta is al dente. Add more water if needed. Check out all of our soup recipes for more great ideas.

Step 1 in a large heavy saucepan heat the olive oil over medium high heat. In a large soup pot heat the olive oil over medium heat. Place soup in a microwave safe bowl. Let sit 1 minute.

Add the onion carrots celery zucchini garlic thyme sage 1 2 teaspoon of salt and 1 4 teaspoon of pepper and cook stirring. Stir in cabbage corn green beans and pasta. Saute another minute or two then add mushrooms. 1 to 2 italian sweet or hot sausage links about 5 oz directions in a large stock pot heat the olive oil and butter over medium heat until the butter starts to foam.

Add oil onion and garlic and cook until softened 3 to 5 minutes. Cook for 1 2 minutes. Bring to a boil then reduce heat. Nutrition facts 1 1 3 cups.

Add onion carrot and cabbage and cook stirring occasionally until onion is translucent about 3 minutes. Cook stirring frequently until the onion begins to. Cook the soup for 5 minutes or until heated through. Heat the oil in a large soup pot over medium high heat.