RECIPES USING FRESH SAGE LEAVES RECIPES

Name: Tuscan Vegetable Soup With Fresh Sage
Cook time: 25 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 3 tablespoons extra virgin olive oil; 4 tablespoons sage leaves, coarsely chopped (NOT dried); 3 garlic cloves, minced; 1 cup fresh green peas or 1 cup frozen green pea; 1 cup green beans, cut into 1/2-inch pieces; 1 cup carrot, cut into coins; 1 cup zucchini or 1 cup yellow squash, diced; 1/2 cup celery & leaves, stalks diced and leaves minced; 1 medium sweet potatoes or 1 potato, peeled and diced; 1 (16 ounce) can cannellini beans, rinsed and drained; 6 cups sodium-free vegetable broth; 1/4 teaspoon red pepper flakes; salt, to taste; fresh ground black pepper, to taste

TUSCAN VEGETABLE SOUP WITH FRESH SAGE RECIPE - FOOD.COM

Tuscan Vegetable Soup With Fresh Sage Recipe - Food.com image

Mom found this recipe in her CURVES' magazine winter 2006. I didn't have to change very much in this soup recipe. Other seasonal vegetables can be substituted;-asparagus, broccolini, Toscano kale, etc.

Total Time 25 minutes

Prep Time 0S

Cook Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

3 tablespoons extra virgin olive oil
4 tablespoons sage leaves, coarsely chopped (NOT dried)
3 garlic cloves, minced
1 cup fresh green peas or 1 cup frozen green pea
1 cup green beans, cut into 1/2-inch pieces
1 cup carrot, cut into coins
1 cup zucchini or 1 cup yellow squash, diced
1/2 cup celery & leaves, stalks diced and leaves minced
1 medium sweet potatoes or 1 potato, peeled and diced
1 (16 ounce) can cannellini beans, rinsed and drained
6 cups sodium-free vegetable broth
1/4 teaspoon red pepper flakes
salt, to taste
fresh ground black pepper, to taste

Steps:

In a soup pot heat up the olive oil on low-medium heat and lightly saute the sage leaves; about 5 minutes. With a slotted spoon, remove leaves from pot and set aside. In same pot, saute the garlic until soft, only a minute or two.
Add the green peas, green beans, zucchini, carrots, potato and cannelini beans. Stir mixture over medium heat for 5 minutes.
Add the vegetable broth and red pepper flakes. Simmer until the vegetables are tender, about 15-20 minutes.
Season with salt and pepper to taste. Divide and ladle the soup into 4 individual soup bowls. Garnish each serving with the sauteed sage leaves.
Enjoy immediately! Don't forget the Italian bread and pop in a Bocelli CD (Furtiva Lagrina on the Viaggio Italiano recording) while you're at it!

Nutrition Facts : Calories 336.3, FatContent 11, SaturatedFatContent 1.6, CholesterolContent 0, SodiumContent 63.3, CarbohydrateContent 47.2, FiberContent 12.1, SugarContent 7.2, ProteinContent 14.9

ROASTED SAGE BROCCOLI RECIPE | ALLRECIPES

Roasted Sage Broccoli Recipe | Allrecipes image

Easy and tasty veggie side dish. The fresh sage leaves become crispy and add texture and flavor.

Provided by Zest to Impress

Categories Side Dish Vegetables Broccoli

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 (12 ounce) bag broccoli florets
½ red onion, sliced
8 fresh sage leaves, torn
2 tablespoons extra-virgin olive oil
½ teaspoon salt
½ teaspoon garlic salt
¼ teaspoon ground black pepper

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Spread broccoli in a single layer on the prepared baking sheet. Sprinkle onion and sage leaves over broccoli; drizzle with olive oil. Sprinkle salt, garlic salt, and black pepper over broccoli mixture; toss to coat.
Roast in the preheated oven until broccoli is browned and crisp, 20 to 30 minutes.

Nutrition Facts : Calories 97.1 calories, CarbohydrateContent 7.3 g, FatContent 7.1 g, FiberContent 2.5 g, ProteinContent 2.6 g, SaturatedFatContent 1 g, SodiumContent 546 mg, SugarContent 2 g

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