HEALTHY ITALIAN SOUP RECIPES

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HEALTHY ITALIAN WEDDING SOUP RECIPE - RECIPES.NET



Healthy Italian Wedding Soup Recipe - Recipes.net image

This healthy Italian wedding soup recipe is the ultimate comfort soup! Its rich, flavorful broth makes for a simple yet nutritious meal on its own.

Provided by Allen

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 8

Number Of Ingredients 20

1 ¼ lb ground turkey
2/3 cup panko bread crumbs
3 minced garlic cloves
3 tbsp chopped parsley
1/2 cup Parmesan
3 tbsp milk
2 lightly beaten eggs
to taste Salt
to taste Pepper
2 tbsp olive oil
1 minced onion
3 diced carrots
2 stalks diced celery
10 cups chicken stock
1/2 cup white wine
1 cup or your favorite whole wheat pasta whole wheat macaroni
1/4 cup minced dill
1/4 cup minced basil
to taste Salt and pepper
12 oz washed and drained spinach

Steps:

  • Mix the meatball ingredients together in a large bowl using a fork. Form them into about 35-40 teaspoon-sized meatballs.
  • Bake at 350 degrees on a cookie sheet for 30 minutes. Set aside to cool.
  • Heat olive oil in a large Dutch oven and cook the onion, carrots, and celery over medium heat until soft, for about 5 minutes.
  • Add the liquids and bring to a boil over high heat. Add the pasta to the broth and cook for 5 minutes. Lower heat. 
  • Add the herbs and meatballs to the soup. Simmer for another 2 minutes and season with salt and pepper as desired.
  • Add spinach and cook until wilted. Serve with cheese on top. 

Nutrition Facts : Calories 384.00kcal, CarbohydrateContent 34.00g, CholesterolContent 94.00mg, FatContent 12.00g, FiberContent 2.00g, ProteinContent 33.00g, SaturatedFatContent 3.00g, ServingSize 8.00 , SodiumContent 682.00mg, SugarContent 8.00g

ITALIAN TOMATO VEGETABLE SOUP - JAMIE GELLER



Italian Tomato Vegetable Soup - Jamie Geller image

This classic soup is a favorite for being easy to make, flavorful and loaded with vitamins. You can add tons of veggies to your soup, use up whatever you have lying around and since there are beans and a grain or pasta, it is a soup that eats like a meal.

Provided by Fresh Families

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 12 cups

Number Of Ingredients 13

1 tablespoon extra virgin olive oil
1 large red onion, diced
3 cloves garlic, minced
2 cups carrot, diced from about 4 large carrots
2 (15-ounce) cans no salt added whole tomatoes, broken up with your hands
4 cups vegetable broth
1 teaspoon kosher salt, plus more to taste
Fresh cracked black pepper
1 teaspoon dried oregano
4 cups choice of broccoli and/or cauliflower florets, and/or zucchini, chopped small 
1 (15-ounce) can cannellini beans, drained and rinsed
3 tablespoons chopped flat leaf parsley
? cups millet, bulgur, whole wheat macaroni or whole grain orzo

Steps:

  • 1. Heat a Dutch oven or large pot, lightly coated with evoo, over medium heat. Sweat onion until translucent and soft. 2. Add garlic and continue cooking for another 3 minutes until softened. 3. Add carrot, tomatoes, broth and salt and pepper. Simmer for 20 minutes until carrots are tender (it will take longer if they were cut larger). 4. Add choice of veggies, beans, parsley and millet. Simmer for 10-15 minutes until bulgur is cooked and veggies are softened. Adjust seasoning with salt and pepper. 5. Divide soup between bowls. Refrigerate or freeze leftovers.

Nutrition Facts : Calories 403, CarbohydrateContent 68.1 g, FatContent 4.6 g, FiberContent 24.2 g, ProteinContent 24.9 g, ServingSize 2 cups, SodiumContent 998 mg, SugarContent 9.7 g

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