Time Now Recipe Chunky Italian Vegetable Soup

Chunky Vegetable Soup The Rustic Foodie®

WEBSep 21, 2022 · Add 5 cups vegetable broth, 2 cups crushed tomatoes, 1 ½ tsp. Italian seasoning, and another ¼ tsp. of kosher salt. Stir until …

Rating: 4/5(12)
1. Wash and scrub 4-5 carrots and 4-5 Yukon Gold potatoes (or potatoes of choice). Optional: Peel the carrots and potatoes. Slice the carrots and cube the potatoes.
2. Mince 6 cloves of garlic and 1 onion (any color).
3. Heat a cast iron Dutch oven or large heavy-bottomed soup pot to medium on the stove top. Once heated, add 2 Tbsp. olive oil. Add the minced garlic and onions. Saute for 3-4 minutes, stirring often.
4. Add the sliced carrots along with ¼ tsp. each of kosher salt and pepper. Saute for 4-5 minutes, stirring often.

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Hearty Italian Vegetable Soup My Turn for Us

WEBFeb 18, 2013 · Peel and slice carrots, slice celery, and cut the squash and zucchini in half lengthwise and half the halves and chop. Break or cut …

Rating: 5/5(34)
1. Start your hearty vegetable soup by chopping the Italian vegetables into bite-size pieces. Peel and slice carrots, slice celery, and cut the squash and zucchini in half lengthwise and half the halves and chop. Break or cut the broccoli into pieces. Chop the onion into 1 inches chunks.
2. Place all the fresh veggies in a large dutch oven or soup pot and add just enough olive oil to keep them from sticking
3. Stir fry the veggies on high heat until the onions are translucent
4. Add the Italian seasoning at this point and give the veggies a quick stir to release all the flavors and continued to stir fry until the veggies are caramelized.

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Italian Vegetable Soup Recipe Girl

WEBJan 4, 2019 · Instructions. Heat the oil in a large pot over medium-high heat. Add the onion to the pot and sauté for a couple of minutes, until …

Rating: 4.8/5(11)
1. Heat the oil in a large pot over medium-high heat. Add the onion to the pot and sauté for a couple of minutes, until softened a bit. Add the oregano and garlic; sauté 1 minute. Stir in the squash, zucchini and corn, and continue to sauté a few more minutes until veggies begin to get tender. Remove from heat.
2. Place 1 can of (drained) tomatoes and 1 can of broth in a blender and process until smooth. Pour into the pot with the vegetables and return to heat. Stir in the second can of (drained) tomatoes and 2 cans of broth. Bring the mixture to a boil; reduce heat and simmer for about 20 minutes.
3. Add the beans and Swiss chard to the pot and stir until the chard begins to wilt (about 5 minutes). Remove from heat and stir in salt and pepper.
4. Ladle the soup into bowls and sprinkle Parmesan on top of each individual serving.

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