VEGETABLE STOCK RECIPE RECIPES

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VEGETABLE STEW (GIAMBOTTA) RECIPE | RACHAEL RAY - FOOD N…



Vegetable Stew (Giambotta) Recipe | Rachael Ray - Food N… image

Provided by Rachael Ray : Food Network

Categories     main-dish

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 14

1/4 cup extra-virgin olive oil plus some to drizzle
1 bay leaf, fresh or dried
3 cloves garlic, 2 chopped, 1 whole cracked from skin
2 onions, sliced
2 large potatoes, peeled and chopped
1 eggplant, chopped
1 zucchini, chopped
1 red bell pepper, seeded and chopped
Salt and pepper
1 (28-ounce) can fire roasted diced tomatoes
1 cup stock, chicken or vegetable
1/2 cup torn or chopped basil (10 to 12 leaves)
4 (1-inch thick) slices whole-grain crusty bread
1/2 cup grated pecorino

Steps:

  • Preheat broiler.
  • Heat a medium soup pot over medium heat. Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies. Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini, and bell pepper. Season with salt and pepper, cover and cook 10 minutes, stirring occasionally. Uncover and add tomatoes and stock and cook 5 minutes more, to heat through. Turn heat off and stir in basil.
  • Char bread under broiler and rub with cracked garlic then drizzle with extra-virgin olive oil, top with cheese and pepper and return to the broiler for 30 seconds to brown cheese. Serve cheese whole-grain toast with bowls of vegetable stew.

GARDEN VEGETABLE SOUP RECIPE | ALTON BROWN | FOOD NETWORK



Garden Vegetable Soup Recipe | Alton Brown | Food Network image

For a vibrant, hearty dinner, ladle up a bowl of Alton Brown's Garden Vegetable Soup, perfect for rainy days or cold winter nights.

Provided by Alton Brown

Categories     main-dish

Total Time 1 hours 25 minutes

Prep Time 40 minutes

Cook Time 45 minutes

Yield 6 to 8 servings

Number Of Ingredients 13

4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
Kosher salt
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into 3/4-inch pieces
2 quarts chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice

Steps:

  • Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
  • Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

Nutrition Facts : Calories 255 calorie, FatContent 12 grams, SaturatedFatContent 1 grams, CholesterolContent 0 milligrams, SodiumContent 1385 milligrams, CarbohydrateContent 33 grams, FiberContent 6 grams, ProteinContent 6 grams, SugarContent 8 grams

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VEGETABLE STEW (GIAMBOTTA) RECIPE | RACHAEL RAY - FOOD N…
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