Best 5 Italian Harvest Vegetable Soup Recipes
Embark on a culinary journey to the heart of Italy with our delectable Italian Harvest Vegetable Soup. This hearty and flavorful soup is a celebration of fresh, seasonal vegetables, slow-simmered in a rich and savory broth. As you savor each spoonful, you'll be transported to a cozy Italian kitchen, where the aroma of sautéed garlic, herbs, and vegetables fills the air. This comprehensive guide features three variations of this classic soup: a traditional version, a vegan alternative, and a quick and easy one-pot option. Whether you're a seasoned cook or a novice in the kitchen, we've got you covered. So, gather your ingredients, prepare your taste buds, and let's embark on this culinary adventure together.
**Traditional Italian Harvest Vegetable Soup:**
This classic recipe embodies the essence of Italian cuisine, using fresh vegetables like carrots, celery, onions, and zucchini, simmered in a flavorful broth infused with garlic, herbs, and tomatoes. The result is a hearty and comforting soup that's perfect for a chilly evening.
**Vegan Italian Harvest Vegetable Soup:**
For those following a plant-based diet, we've created a delicious vegan version of our soup. We've swapped out the traditional chicken broth for vegetable broth and added protein-packed lentils. The result is a vibrant and flavorful soup that's just as satisfying as the original.
**Quick and Easy One-Pot Italian Harvest Vegetable Soup:**
Short on time? Our one-pot version of this classic soup is the perfect solution. Simply toss all the ingredients into a single pot and let it simmer until the vegetables are tender. This hassle-free method yields a hearty and flavorful soup in no time.
No matter which variation you choose, our Italian Harvest Vegetable Soup is a delightful dish that showcases the bounty of fresh vegetables and the vibrant flavors of Italian cuisine. So, gather your loved ones around the table and enjoy this culinary masterpiece that's sure to warm your hearts and fill your bellies. Buon Appetito!
ITALIAN HARVEST VEGETABLE SOUP
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
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
ITALIAN VEGETABLE SOUP
Laced with a splash of wine, this hearty soup is packed with garden-fresh nutrition and veggies! Leafy escarole adds color and plenty of vitamin A. You could substitute spinach or kale for the escarole if you wish. Lea Reiter - Thousand Oaks, CA
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 7 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute the celery, onion and carrot in oil until tender. Stir in the water, beans, tomatoes, broth, wine and seasonings. Bring to a boil. Stir in pasta., Reduce heat; simmer, uncovered, for 13-15 minutes or until pasta is tender, adding escarole during last 3 minutes of cooking.
Nutrition Facts : Calories 164 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 426mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
ITALIAN HARVEST SOUP
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
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 VEGETABLE SOUP
Makes a lot and is very, very good.
Provided by Jackie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 17
Steps:
- Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
- Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.
Nutrition Facts : Calories 440.7 calories, Carbohydrate 52.5 g, Cholesterol 48.4 mg, Fat 16.6 g, Fiber 13.3 g, Protein 22.4 g, SaturatedFat 6.4 g, Sodium 1295 mg, Sugar 9 g
ITALIAN VEGETABLE SOUP
Warm up your week with this good-for-you vegetable soup that's easy to freeze ahead
Provided by Good Food team
Categories Dinner, Soup
Time 1h10m
Number Of Ingredients 15
Steps:
- Gently cook the onion, carrots and celery in the oil in a large saucepan for 20 mins, until soft. Splash in water if they stick. Add the sugar, garlic, purée, herbs and courgettes and cook for 4-5 mins on a medium heat until they brown a little.
- Pour in the beans, tomatoes and stock, then simmer for 20 mins. If you're freezing it, cool and do so now (freeze for up to three months). If not, add half the Parmesan and the pasta and simmer for 6-8 mins until pasta cooked. Sprinkle with basil and remaining Parmesan to serve. If frozen, defrost then re-heat before adding pasta and cheese and continuing as above.
Nutrition Facts : Calories 215 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.06 milligram of sodium
Tips:
- Select the freshest vegetables: The quality of your vegetables will greatly impact the flavour of your soup. Choose vegetables that are in season and at their peak of ripeness.
- Don't be afraid to use a variety of vegetables: The more variety you have, the more complex and flavorful your soup will be. Experiment with different combinations of vegetables to find your favorites.
- Roast your vegetables before adding them to the soup: Roasting vegetables intensifies their flavor and caramelizes them slightly, adding a delicious depth of flavor to your soup.
- Use a good quality broth: The broth is the base of your soup, so it's important to use a good quality one. Look for a broth that is low in sodium and has a rich flavor.
- Season your soup to taste: Don't be afraid to add salt, pepper, and other seasonings to your soup until it reaches the desired flavor.
Conclusion:
Italian Harvest Vegetable Soup is a delicious, healthy, and versatile soup that can be enjoyed by people of all ages. It is a great way to use up leftover vegetables and is a perfect meal for a cold fall or winter day. With its simple ingredients and easy-to-follow instructions, this soup is sure to become a family favorite.
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