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Italian Country Vegetable Soup

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The Italian Country Vegetable Soup is a light and tasty soup. You can have this dish at your elaborate family dinner or for your parties. Try this wonderful Italian Country Vegetable Soup recipe!
  Great northern beans/Cannellini beans 1 1⁄2 Cup (24 tbs) (Soaked Overnight In Cold Water)
  Salted water 1 Cup (16 tbs)
  Savoy cabbage 2 Pound
  Spinach 1⁄2 Pound
  Salt 1 Teaspoon
  Olive oil 3 Tablespoon
  Prosciutto 3 Ounce, chopped
  Chopped parsley 1⁄2 Cup (8 tbs) (Prefer Italian)
  Garlic 2 Clove (10 gm), minced
  Green beans 1⁄4 Pound, cut into 1 inch pieces
  Zucchini 1⁄4 Pound, sliced
  Celery stalks 2 , diced
  Carrot 1 Large, sliced about 1/4 inch thick
  Potato 1 Medium, thinly sliced
  Red onion 1 Medium, thinly sliced
  Chicken broth/Beef broth 1 1⁄2 Quart
  Tomato paste 1 Tablespoon
  Chicken broth/Chicken broth 2 Cup (32 tbs)
  Rice grain 1⁄2 Cup (8 tbs)
  Pesto sauce 1 Tablespoon
  Grated parmesan cheese 1 Tablespoon

Drain beans well.
Transfer to medium saucepan and cover with salted water.
Bring to boil, reduce heat to medium-low and simmer about 20 to 25 minutes (beans will be only partially cooked).
Drain and set aside.
Thoroughly wash and then shred cabbage and spinach.
Combine in 6 to 8 quart dutch oven with water that clings to leaves.
Sprinkle with salt.
Cook over low heat until greens are wilted, about 15 minutes.
Transfer to colander and drain well.
Squeeze dry and set aside.
Heat oil in Dutch oven over medium-high heat.
Add prosciutto, parsley and garlic and saute until lightly browned.
Add remaining vegetables and saute an additional 5 minutes, stirring frequently.
Mix in reserved beans, cabbage and spinach and blend well.
Pour in enough broth to cover.
Stir in tomato paste.
Bring mixture to boil, reduce heat and simmer gently, uncovered, until all ingredients are tender, about 40 minutes, stirring often.
Bring 2 cups broth to boil in 2 quart saucepan over medium-high heat.
Add rice, reduce heat to medium and continue cooking until rice is almost tender.
Drain, reserving broth, and add rice to soup.
If soup then appears too thick, stir in a portion of rice cooking liquid.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 151 Calories from Fat 36

% Daily Value*

Total Fat 4 g6.3%

Saturated Fat 0.82 g4.1%

Trans Fat 0 g

Cholesterol 4.1 mg1.4%

Sodium 530.1 mg22.1%

Total Carbohydrates 22 g7.3%

Dietary Fiber 5.8 g23.1%

Sugars 3.3 g

Protein 8 g15.2%

Vitamin A 49.5% Vitamin C 41.7%

Calcium 7.7% Iron 9.1%

*Based on a 2000 Calorie diet

Italian Country Vegetable Soup Recipe