extra virgin olive oil, carrot, parmesan, rosemary & zucchini recipes
6 recipes
Page 1
Ribollita con Verdure
foodnetwork.com
Ingredients: parmesan, zucchini, extra virgin olive oil, rosemary, carrot, pancetta, beef stock, bread, kale, red wine, white beans, onion, canned tomato, garlic
Tuscan Ribollita With Summer Vegetables Recipe
seriouseats.com
Ingredients: parmesan, zucchini, extra virgin olive oil, rosemary, carrot, bread, celery, basil, bay leaf, tomato paste, leek, green beans, spinach, onion, summer squash, garlic
Gluten Free Minestrone Soup
sidechef.com
Ingredients: parmesan, zucchini, extra virgin olive oil, rosemary, carrot, celery, bay leaf, peas, tomato, leek, green beans, bell pepper, onion, potato, garlic, vegetable broth
Cannellini Vegetable Soup with Parmesan Toasts
gatheranddine.com
Ingredients: parmesan, zucchini, extra virgin olive oil, rosemary, carrot, chicken broth, baguette, celery, cabbage, cannellini beans, chard, olive oil, sage, thyme, onion, canned tomato, garlic
Minestrone Soup with Bacon and Kale
salu-salo.com
Ingredients: parmesan, zucchini, extra virgin olive oil, rosemary, carrot, chicken stock, bacon, celery, cabbage, kale, cannellini beans, basil, parsley, leek, onion, canned tomato, garlic
Ribollita Soup
sipandfeast.com
Ingredients: parmesan, zucchini, extra virgin olive oil, rosemary, carrot, chicken stock, pancetta, bread, celery, canned cannellini beans, parsley, olive oil, tomato paste, cavolo nero, onion, garlic, chili flake