Tag Archives: Vegetable Soup

Tuscan Inspired Vegetable Soup

1 Oct

We recently took a vacation to Italy; we went to Rome, Tuscany and Florence. All of which were beautiful but I have to say that Tuscany is absolutely breath taking! The scenery, the food, the wine and the people were all wonderful.


When we left it was still summer, now it is definitely fall. And soup season has only just begun, so with that in mind after scouring several recipes I came up with my own Tuscan inspired vegetable soup. While in Tuscany we took a cooking class, it was so much fun! There were 2 other couples in the class from New Jersey, what are the odds?! The one thing that I learned in the class that was eye opening is that the chef didn’t use white onions or Spanish onions in anything, only red. He said that they only use red onions because they are sweeter and don’t have the bitterness that the others can have. Huh, who would have guessed. So in this recipe I used red onion, normally I would have used a Spanish onion for sure.

One other thing about this recipe is that I used pink beans, most Italian soups with beans call for cannellini beans but I did’t have any and certainly didn’t feel like going to the grocery store…again.

Ingredients:

3 Tbs olive oil

4 carrots, peeled and sliced

4 celery stalks, sliced

1 red onion, diced

1 zucchini, sliced then cut the slices into halves

3 cloves, garlic, minced

1 tsp dried oregano

1 bay leaf

1 tsp dried basil

3 Tbs tomato paste

1 28 oz. can diced tomatoes

1 15 oz. can cannellini beans, rinsed and drained

6 cups vegetable stock

2 cups spinach

salt and pepper to taste

8 oz. elbow macaroni cooked and drained

Directions:

Heat a large heavy-bottomed stock pot or Dutch oven over medium low heat, add olive oil. When oil is heated add onions, celery and carrots. Slowly cook vegetables, stirring every few minutes until they begin to soften, about 15 minutes. Stir in garlic, basil, oregano and zucchini; cook for 5 minutes more.

Add diced tomatoes, tomato paste, beans, bay leaf and stock to pot. Season with salt and pepper to taste. Bring the soup to a boil, reduce to a simmer and cook for 20 minutes more. In the meantime cook the pasta according to package instructions, drain and set aside.

After the soup has been simmering for 20 minutes add spinach and cook for 3 or 4 minutes more. Remove from heat.

I like to add the pasta as I eat the soup otherwise in my opinion the pasta sops up the liquid and the soup gets gloppy.

Add some pasta to a bowl, pour desired amount soup over pasta and serve with parmesan cheese and crusty Italian bread. And of course a nice glass of red wine doesn’t hurt!

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* Photographed on Patio Fashions Chambray tablecloth with Patio Fashions Chambray napkins*

 

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Vegetable Soup Mexican Style

29 Jan

Two things I love combined together to make something really great and tasty-Mexican food and soup. It is souper easy, tastes souper and it is vegan! It has lots of healthy vegetables and plenty of flavor, my husband ate 3 bowls of it, that says it all.

Ingredients:

1 tbs olive oil

3 bell peppers-1 green, 1 red, 1 yellow-all seeded and diced

1/2 red onion, diced

1 jalapeño, seeded and diced

3 cloves garlic, minced

2 tbs cumin

1/2 tsp dried oregano

1/4 tsp cayenne pepper

1 can (28 oz) diced tomatoes

2 (4 oz) cans mild diced green chili peppers

8 cups vegetable broth (I used 6, it would’t all fit in my pot and it was fine)

1 can corn, drained

2 cans black beans, drained and rinsed

1 zucchini, diced

salt to taste

Suggest serving it with:

lime juice, fresh squeezed

avocado

cilantro

tortilla strips

chopped scallions

shredded cheese

sour cream

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Directions:

Heat oil over medium heat in a large soup pot. Add diced bell peppers, red onion, jalapeño and a bit of salt. Cook for 5 minutes stirring occasionally.

Add minced garlic and spices-cumin, oregano and cayenne pepper. Stir and cook for another minute.

Add diced tomatoes, green chilies and vegetable broth. Turn heat to high and bring to a boil. Lower heat, cover and simmer for 10 minutes.

Add beans, corn and zucchini. Cover and cook for about 10 minutes until zucchini is tender. Add more salt to taste if needed (mine did).

Soup is ready to eat! Ole!

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*Recipe courtesy of Show Me the Yummy blog.

**Obviously adding sour cream or cheese makes this dish non-vegan.

 

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