Time 1h10m Number Of Ingredients 15 Steps:
Gently cook the onion, carrots and celery in the oil in a large saucepan for 20 mins, until soft. Splash in water if they stick. Add the sugar, garlic, purée, herbs and courgettes and cook for 4-5 mins on a medium heat until they brown a little. Pour in the beans, tomatoes and stock, then simmer for 20 mins. If you’re freezing it, cool and do so now (freeze for up to three months). If not, add half the Parmesan and the pasta and simmer for 6-8 mins until pasta cooked. Sprinkle with basil and remaining Parmesan to serve. If frozen, defrost then re-heat before adding pasta and cheese and continuing as above.
Time 1h Yield 8-10 serving(s) Number Of Ingredients 18 Steps:
In large pot, heat oil then butter over medium heat. Add onion, thyme, Italian seasoning and bay leaf. Meanwhile, while onion is cooking, in small skillet, brown crumbled Italian sausage and set aside.Cook until onion is translucent, then add garlic and cook until fragrant, add white wine and cook until liquid is nearly gone. Add browned sausage to onion mixture and cook for a few minutes to blend. Add broth, tomatoes and frozen spinach. Bring to slow boil, then reduce heat and simmer for about 10 minutes, stirring occasionally to break up spinach. Rinse and drain canned beans and add to pot. Add parsley, salt, pepper and pasta. Cook until pasta is tender, about 10 minutes. Adjust seasoning as needed, ladle into soup bowls and garnish with cheese. You can add a little more broth or water to adjust “soupiness” to your liking - I like mine more chunky!
Number Of Ingredients 20 Steps:
Select your favorite recipe. Organize all the required ingredients. Prep a delicious soup in 30 minutes or less!
Time 34m Number Of Ingredients 6 Steps:
Boil the chicken broth and add the pasta, cooking for 5-8 minutes. Pour the soup into a bowl. Top with olive oil and cheese. Serve with rosemary sprig.
Time 55m Yield 10 servings (2-1/2 quarts). Number Of Ingredients 16 Steps:
In a Dutch oven over medium heat, cook the sausage, onion and celery until meat is no longer pink; drain. Add garlic; cook 1 minute longer., Add the water, potatoes, tomatoes, carrots and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in zucchini; simmer 8-10 minutes longer or until vegetables are tender. Discard bay leaf.
Time 30m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Spread bread cubes in a single layer on an ungreased baking sheet. Bake in a 375 degree F oven for 10 to 15 minutes or until lightly toasted. Meanwhile, in a large saucepan cook zucchini or yellow squash, sweet pepper, and onion in hot oil for 5 minutes. Stir in stock or broth and undrained tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until vegetables are just tender. Ladle soup into bowls. Top each serving with toasted bread cubes and, if desired, Parmesan cheese.
