VEGETARIAN TUSCAN SOUP RECIPES
VEGETARIAN TUSCAN VEGETABLE SOUP RECIPE BY EMMA ALPERN
This easy vegetarian soup gains color from tomatoes, carrots, and kale. Cannellini beans and vegetarian sausage links add protein, while fennel seeds provide an unusual flavor addition that helps this recipe stand out.
Yield 4
Number Of Ingredients 13
Steps:
- In a large pot, heat the olive oil over medium-high heat. Once the oil is hot, sauté onion and carrot until onion is softened and carrot is just crisp-tender.Add broth, tomatoes and juice, cannellini beans, garlic, fennel, and thyme. Boil, then reduce heat, cover, and simmer for 5 minutes.Add kale, vegetarian sausage, and salt and pepper. Simmer, covered, for 10 minutes, or until sausage is heated through.Serve topped with freshly grated Parmigiano-Reggiano, if you'd like.
Nutrition Facts : ServingSize 1 serving, Calories 323 calories, SugarContent 6 g, FatContent 14 g, CarbohydrateContent 39 g, FiberContent 11 g, ProteinContent 17 g, SaturatedFatContent 2 g, SodiumContent 1239 mg
TUSCAN CANNELLINI BEAN SOUP (VEGETARIAN) RECIPE - FOOD.COM
I love this recipe because it is flavourful, satisfying and filling while being vegetarian and healthy. You also don't need any broth or bouillon which is great for those watching their sodium. It's from the cookbook, "Lucinda's Rustic Italian Kitchen" by Lucinda Scala Quinn. (She is also a co-host of the "Everyday Food" cooking series on PBS.)
Total Time 2 hours 15 minutes
Prep Time 15 minutes
Cook Time 2 hours
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Rinse beans well and place in a large pot. Cover with 4 quarts (or a little less than 4 litres) of water. Bring to a boil, cover and turn off the heat. Allow to soak for 1 hour.
- Place the olive oil, onions and garlic in a large heavy bottomed pot over medium heat. When the garlic begins to sizzle, after about 30 seconds, add the carrots and celery and continue to cook, stirring, for about 5 minute Stir in the tomatoes, basil and parsley and cook, stirring occasionally, for an additional 3 minute.
- Add 6 cups of the soaked beans, cover with 10 cups of cold water and stir to combine. Bring to a boil, reduce the heat and simmer, partially covered, until the beans are tender and creamy, at least 1 ½ but up to 2 ½ hours. Add water if necessary to achieve desired consistency; the soup should be thick. Add the salt halfway through the cooking.
- Serve with freshly grated Parmesan cheese and freshly black pepper and a drizzle of olive oil.
Nutrition Facts : Calories 287.1, FatContent 5.8, SaturatedFatContent 0.8, CholesterolContent 0, SodiumContent 927.9, CarbohydrateContent 45.1, FiberContent 17.6, SugarContent 4.8, ProteinContent 15.9
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