All recipes » Soups, stews & chilis » Italian » Vegetarian

	Minestrone Romagna Style by John Spottiswood This is the way minestrone is made in Romagna. It's not a lot of prep time, but you simmer the soup for a long time until all of the vegetable flavors mellow into one mild but delicious soup. The subtle flavors of this soup are even more delicious the next day, so it is a good dish to prepare in advance of guests arriving for a…	14 votes 7 reviews 2 comments 21619 views
	Tuscan Vegetable Soup - La Ribollita by John Spottiswood We made a heaping pot of this up at Heavenly Valley last week when up there for ski week. It was the perfect capstone to a wonderful day snow boarding. We were limited to vegetables we could find at the local supermarket, and substituted regular green cabbage for the black leaf Kale. While it was still good, I would recommend…	6 votes 3 reviews 1 comment 8705 views
	Italian Chick Pea Soup by John Spottiswood Chickpeas are one of my favorite ingredients in soup. They don't lose their texture or their nutty flavor. Whether in a spicy Harira (served during Ramadan) or in this mild flavored Italian soup, Chickpeas make soup both nutritious and delicious. This soup has been popular in Italian homes for over 1000 years, and it was…	12 votes 5 reviews 6 comments 6304 views
	SOUP Sunday MINESTRONE grain vegetable soup by Foodessa An ever so flavourful bowl of healthy greatness! Open your fridge's veggie drawer and see what personality is transformed into this very hearty vegetable grain soup! If you follow this recipe to the letter...it will come out perfectly every time. If you do not have every single ingredient on the list...no worry either...just…	2 votes 1 review 5719 views
	Umbrian Lentil Soup by John Spottiswood We're going to Italy this summer with our family, so I'm trying some dishes from the areas we'll be staying. We're staying near Gubbio in Umbria, and will be visiting a number of the famous hill towns there, so I thought I'd try this Umbrian Lentil Soup. This soup has a warm inviting aroma and a country heartiness to it. The original…	2 votes 1 review 5691 views
	Pasta e fagioli by Frank Fariello Pasta e fagioli, or pasta and beans, which goes by the amusing nickname 'pasta fazool' in Italian-American slang, is one of the most internationally famous dishes in the entire Italian repertoire. It is, however, a victim of its own success, and is too often made badly, very badly, which is why I would never order this dish in a…	2 votes 6743 views
	Minestrone Soup by Michele Grason A great soup with lots of veggies!	1 vote 4319 views
	Garbanzo Bean Soup by Suzi This garbanzo bean soup is very nourishing and quite easy to prepare. It has a tomato based broth using tomato paste. This is one of the first dishes that I learned how to make when I stopped eating meat, over forty years ago. Back then I ate cheese sandwiches with lettuce and garlic powder everyday until I realized I needed to…	1 vote 4852 views
	Bread Soup by Judy Rodgers Here is an easy-to-remember recipe for delicious, hearty Tuscan-style bread and vegetable soup. It calls for equal amounts of each vegetable, and then you build the soup starting with the firmest vegetables, finishing with the tenderest ones. You can certainly adjust, or estimate, the amounts of any or all ingredients, but if you’ve…	1 vote 6090 views
	Pasta and White Beans with Sizzling Garlic-Rosemary Oil - Smitten Kitchen by KarenB Adapted, barely, from Sara Jenkins via Bon Appetit For the pasta, I used pennete, because I thought it nicely matched the little white beans (Rancho Gordo’s Alubia Blanca). Sara Jenkins called for ditalini to go with chickpeas. You can use whatever…	1 vote 2900 views
	Haricot bean and Swiss chard soup by Lemon Squeezy A tasty, warming soup that is stunningly simple to prepare. This speedy supper is packed with protein, fibre, antioxidants and minerals.	1 vote 2349 views
	Cream of Wild Mushroom by Blackswan Mushroom lovers, you’re gonna love this rich & creamy soup made from Portobello & Mixed Button Mushrooms! I prefer my Mushroom Soup rich & having an exotic taste, that’s why I like the combination of the Portobello & Mixed Button Mushrooms! There're many different types & methods of making Mushroom Soup but I like mine done…	1 vote 3264 views
	Minestrone: A Primer by Frank Fariello Many people think of minestrone as the kind of hearty fare best eaten in the cold weather months. Minestrone is wonderful in fall and winter, of course, but it can actually be enjoyed year-round, its component ingredients changing with the seasons, served hot in the winter, warm in the spring or autumn, and even 'cold' (ie, room…	1 vote 2042 views
	Tomato and Red Pepper Soup with Meatballs by Ian Dixon Soup is a great dish for when a meal is needed in a hurry and this Tomato and Red Pepper Soup with Meatballs is no exception. Strictly, I should say meatless balls because the recipe is using a vegetarian alternative. You could easily substitute your choice of meat to use in preparing the meatballs. I'd suggest a different stock if…	1 vote 2463 views
	Summer Vegetable soup by Julia Ann Souders Eating 5 vegetables a day is easy with this vegetarian summer soup. Some would call it summer minestrone. This can be made a day ahead, refrigerated overnight and reheated in crock pot. It freezes well. cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your…	1 vote 1803 views