Best 3 Terrific Tuscan Vegetable Soup Ellie Krieger Recipes
Tuscan vegetable soup is a classic Italian dish that is both hearty and flavorful. It is made with a variety of fresh vegetables, such as tomatoes, zucchini, bell peppers, and onions, simmered in a flavorful broth. The soup is often served with crusty bread or pasta.
Here are some of the recipes included in the article:
* **Tuscan Vegetable Soup with Cannellini Beans:** This recipe is a hearty and satisfying soup that is perfect for a cold winter day. The cannellini beans add a boost of protein and fiber, while the vegetables provide a variety of vitamins and minerals.
* **Tuscan Vegetable Soup with Sausage:** This recipe adds a bit of savory flavor to the soup with the addition of Italian sausage. The sausage is browned and then added to the soup along with the vegetables.
* **Tuscan Vegetable Soup with Kale:** This recipe is a lighter and healthier version of the classic soup. The kale adds a boost of vitamins and minerals, while the lemon juice brightens up the flavors.
* **Tuscan Vegetable Soup with Pesto:** This recipe adds a flavorful twist to the soup with the addition of pesto. The pesto is stirred into the soup just before serving, and it adds a delicious herby flavor.
No matter which recipe you choose, you are sure to enjoy this classic Italian dish.
TERRIFIC TUSCAN VEGETABLE SOUP - ELLIE KRIEGER
A meal both filling and fulfilling! The flavors are great. This comes together so fast. It can be made ahead, just add the spinach 3 minutes before serving, enjoy!
Provided by Chicagoland Chef du
Categories Clear Soup
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
- Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
- Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
- Serve topped with Parmesan, if desired.
Nutrition Facts : Calories 207.5, Fat 5.9, SaturatedFat 1.1, Sodium 730.2, Carbohydrate 29.3, Fiber 9.1, Sugar 8.4, Protein 12.5
TUSCAN VEGETABLE SOUP
Simmer a pot of Ellie Krieger's healthy Tuscan Vegetable Soup recipe from Food Network, a classic vegetable soup loaded with zucchini, beans, tomatoes and more.
Provided by Ellie Krieger
Categories main-dish
Time 35m
Yield 6 servings (1 1/2 cups each)
Number Of Ingredients 15
Steps:
- In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
- Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
- Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
- Serve topped with Parmesan, if desired.
Nutrition Facts : Calories 145 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 306 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 8 grams, Sugar 5 grams
TERRIFIC TUSCAN VEGETABLE SOUP
From USA Weekend 2/26/12 by Ellie Krieger "This Italian-style recipe is packed with six vegetables varieties -- plus beans -- making it an excellent source of fiber, vitamins A and C, and a good source of protein and minerals -- all for less than 150 calories a serving. mashing some of the beans before putting them in the soup thickens the herb-infused broth, giving it a hearty body."
Provided by tinebean21
Categories Beans
Time 30m
Yield 1 pot, 6 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, mash half of the beans with a masher or the back of a spoon; set aside.
- Heat oil in a large soup pot over med-high heat. Add onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper, until the vegetables are tender (about 5 mins).
- Add broth and tomatoes and bring to a boil.
- Add the mashed and whole beans and the spinach leaves; cook until the spinach is wilted, about 3 minutes more.
- Serve topped with the parmesan, if desired.
Tips:
- Prep your vegetables in advance: Cut and chop all your vegetables before you start cooking to save time and ensure even cooking.
- Use a variety of vegetables: Don't be afraid to mix and match different vegetables to create a flavorful and colorful soup. Some good options include carrots, celery, potatoes, onions, garlic, tomatoes, zucchini, and spinach.
- Don't overcrowd the pot: If you're using a lot of vegetables, cook them in batches to avoid overcrowding the pot. This will help them cook evenly and prevent them from becoming mushy.
- Season to taste: Be sure to taste your soup throughout the cooking process and adjust the seasonings as needed. Add salt, pepper, and other herbs and spices to your liking.
- Garnish before serving: A simple garnish can make a big difference in the presentation of your soup. Try adding a sprinkle of fresh herbs, a dollop of sour cream, or a few croutons.
Conclusion:
Tuscan vegetable soup is a hearty, flavorful, and healthy soup that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With a few simple tips, you can easily make a delicious Tuscan vegetable soup at home. So next time you're looking for a comforting and nutritious meal, give this recipe a try!
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