Rustic Italian Vegetable Soup Recipe

Place soup in a microwave safe bowl.

Rustic italian vegetable soup recipe.

Add more water if needed. Let sit 1 minute. In a large soup pot heat the olive oil over medium heat. Bring to a boil and add farro.

Simmer until vegetables are tender and pasta is al dente. Add onion carrot and cabbage and cook stirring occasionally until onion is translucent about 3 minutes. Cook stirring frequently until the onion begins to. Season with salt and pepper.

Add the carrots onions 1 tablespoon salt and 1 teaspoon pepper. Add the sausage onion and garlic and cook breaking up the sausage with a wooden spoon as it cooks until the sausage is browned. Heat soup in a saucepan stirring occasionally. Step 1 in a large heavy saucepan heat the olive oil over medium high heat.

Heat a large pot over medium heat. Heat the oil in a large soup pot over medium high heat. Add red bell pepper and zucchini. 203 calories 8g fat 2g saturated fat 40mg cholesterol 878mg sodium 18g carbohydrate 5g sugars 3g fiber 16g protein.

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. Stir in cabbage corn green beans and pasta. Add the onion carrots celery zucchini garlic thyme sage 1 2 teaspoon of salt and 1 4 teaspoon of pepper and cook stirring. Add chicken stock tomatoes water basil oregano black pepper and red pepper flakes.

Add the beans tomatoes with their juices broth basil and kale. Saute onions and garlic with the italian seasoning until the onions are translucent and the spices are fragrant. Cook the soup for 5 minutes or until heated through. In a 4 quart heavy pot or dutch oven heat olive oil over medium high.

Check out all of our soup recipes for more great ideas. Cook for 1 2 minutes. Add marinara sauce and chicken broth and bring to a boil. Nutrition facts 1 1 3 cups.