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    You are in: Home / Recipes / Italian Harvest Soup Recipe
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    Italian Harvest Soup

    Italian Harvest Soup. Photo by Kim127

    1/1 Photo of Italian Harvest Soup

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    JackieOhNo!'s Note:

    I love soups, but I love to make different ones all the time, otherwise it gets boring. This is a nice spin on vegetable soup. The dry salami to use is hot soppressata, which can be bought in the supermarket here in the Northeast, but certainly at any Italian deli.

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    Units: US | Metric


    1. 1
      Saute salami (soppressata), onion and carrots in olive oil. Stir in beef broth, tomatoes and seasonings; simmer 25 minutes.
    2. 2
      Add green beans, mushrooms and cabbage; simmer 10 minutes more.
    3. 3
      Dish into individual heat-proof bowls. Top with 1 slice French bread and sprinkle generously with cheese.
    4. 4
      Broil 2-3 minutes until browned and bubbly.

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    Ratings & Reviews:

    • on January 12, 2011


      Nice!! Wasn't sure how the ingredients would come together, but they really mixed together well. I've never used soppressata in a soup before, and was definitely liking it. The toast topper is a must!! I didn't have soup crocks that could go in the oven, so I broiled the french bread and cheese and then placed it in the soup

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    Nutritional Facts for Italian Harvest Soup

    Serving Size: 1 (386 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 411.0
    Calories from Fat 252
    Total Fat 28.0 g
    Saturated Fat 12.4 g
    Cholesterol 75.2 mg
    Sodium 2471.3 mg
    Total Carbohydrate 15.4 g
    Dietary Fiber 3.9 g
    Sugars 7.6 g
    Protein 27.1 g

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