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recipe for rachael rays italian vegetable soup?

By Rachel Ray

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4 Responses so far


guac_chick
December 1st, 2009
8:39 pm

* 1/4 cup extra-virgin olive oil
* 2 leeks (white and pale green parts only), chopped
* 2 garlic cloves, minced
* 6 zucchini, thinly sliced crosswise
* 2 (13 3/4-ounce) cans quartered artichoke hearts packed in water, drained
* Salt and freshly ground black pepper
* 10 cups vegetable broth
* 1 tablespoon chopped fresh thyme leaves
* 4 ounces dried wide egg noodles
* Freshly grated Parmesan

Directions

Heat the oil in a heavy large pot over medium heat. Add the leeks and saute until translucent, about 8 minutes. Add the garlic and saute until tender, about 2 minutes. Stir in the zucchini and artichokes. Season the vegetables with salt and pepper. Saute until the zucchini are tender, about 10 minutes. Add the vegetable broth. Stir in the thyme and cook for 2 minutes. Cover the pot and bring the soup to a simmer. Decrease the heat to medium-low and simmer gently until the flavors develop, stirring occasionally, about 20 minutes. Increase the heat to medium-high. Add the noodles and cook until al dente, stirring constantly, about 5 minutes.

Ladle the soup into bowls. Sprinkle with Parmesan and serve.


don't be dumb
December 1st, 2009
9:02 pm

Guac.. .That’s Giada De Laurenttiis recipe.

Here is Rachel Ray’s:

3 tablespoons extra virgin olive oil (EVOO)
2 large bulbs fennel—quartered, cored and coarsely chopped, fronds reserved for garnish
1 large onion, chopped
4 ribs celery with leafy tops,thinly sliced on an angle
3 carrots, peeled and thinly sliced on an angle
4 cloves garlic, finely chopped
1 bay leaf
Salt and pepper
Two containers chicken broth (32-ounce), (8 cups)
1/2 pound egg noodles
1/2 cup grated Parmigiano Reggiano cheese
1/4 cup pine nuts, chopped
4 tablespoons butter, softened
1/2 loaf ciabatta bread, split
2 teaspoons grated lemon peel
PreparationIn a soup pot, heat the EVOO, 3 turns of the pan, over medium-high heat. Add the fennel, onion, celery, carrots, garlic and bay leaf; season with salt and pepper and cook until the vegetables are softened, 10 minutes. Add the chicken broth and bring to a boil. Stir in the egg noodles and cook until al dente, about 10 minutes.

Preheat the broiler. Using a food processor, combine the cheese, nuts and butter. Lightly toast the ciabatta halves under the broiler for about 2 minutes. Spread the cheese mixture on the toast and melt under the broiler. Cut into eighths.

Discard the bay leaf; sprinkle the fennel fronds on the soup. Add the lemon peel. Ladle the soup into bowls and serve with the toasts for dunking.


Pam L
December 1st, 2009
9:47 pm

I couldn’t find one on her site called “Italian Vegetable Soup”. Could this be the one you want?

Midwinter Minestrone
Ingredients
2 tablespoons EVOO – Extra Virgin Olive Oil
1/4 pound sliced pancetta, diced (optional)
2 carrots, peeled and cut into small dice
3 ribs celery, cut into small dice
1 large or 2 medium red onions, cut into small dice
3 to 4 cloves garlic, finely chopped or grated
2 bay leaves
Salt and freshly ground black pepper
1/2 cup dry-packed sun-dried tomatoes, thinly sliced
1/4 cup (about a handful) dried porcini or mixed wild mushrooms, chopped
1 quart chicken or vegetable stock
1 15-ounce can chickpeas
1 small bunch purple or green kale, stems removed and leaves shredded
1 cup whole wheat fusilli or other short cut pasta
1/4 cup shredded Pecorino Romano cheese, for garnish
Yields: 4 servings
Preparation

Place a heavy-bottomed soup pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the pancetta to the pan (if using) and cook until crispy, 5-6 minutes.
Add the carrot, celery, onion, garlic and bay leaves to the pan with the pancetta, season with salt and pepper, and cook until the veggies are tender, 6-7 minutes.
Add the sun-dried tomatoes, dried mushrooms, stock and 2 cups water to the pot, and bring up to a bubble.

Add the chickpeas, kale and pasta to the pot, and cook until the pasta is al dente according to package directions (the kale will be done at this point too). Season with salt and pepper to taste.
Garnish the soup with the Pecorino Romano and serve


Danielle K
December 1st, 2009
10:14 pm

Tomato-Vegetable-Pasta Stoup
Serves 4-6
This is an Italian bread and vegetable soup that is usually cooked all day long, but Rachael has found a way to make it fast and still taste just as good!

2 tablespoons extra virgin olive oil (EVOO)
1 zucchini, grated with the large side of a box grater
2 carrots, peeled and grated
1 onion, chopped
4 ribs celery, chopped
1 bay leaf, fresh or dried
Salt and pepper
1 can garbanzo beans or chickpeas (15 ounces)
2 roasted red peppers, chopped
1 can crushed tomatoes (28 ounces)
1 quart vegetable or chicken stock
1/2 pound whole wheat penne pasta
1/4 cup store-bought pesto sauce, available in the refrigerated case at the grocery store
PreparationHeat a soup pot over medium-high heat with the EVOO. Add the zucchini, carrots, onion, celery, bay leaf, salt and pepper and cook for 7-8 minutes.

Stir in the garbanzo beans, red peppers, tomatoes and stock and place a lid on the pot to bring to a boil. Add the pasta and cook to al dente, 6-7 minutes.

Turn off heat and stir in pesto sauce. If the stoup gets too thick, stir in a little water. Taste to adjust your seasonings, remove the bay leaf and serve. Yum-o!

This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to http://www.yum-o.org.

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