Chunky Minestrone Soup Food

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MINESTRONE SOUP



Minestrone soup image

Our easy minestrone soup makes a filling lunch or a satisfying supper, served with fresh bread. This simple bowl of goodness is packed with nutritious veg

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Snack, Soup, Starter, Supper

Time 45m

Number Of Ingredients 13

3 large carrots, roughly chopped
1 large onion, roughly chopped
4 celery sticks, roughly chopped
1 tbsp olive oil
2 garlic cloves, crushed
2 large potatoes, cut into small dice
2 tbsp tomato purée
2l vegetable stock
400g can chopped tomatoes
400g can butter or cannellini beans
140g spaghetti, snapped into short lengths
½ head Savoy cabbage, shredded
crusty bread, to serve

Steps:

  • In a food processor, whizz the carrots, onion and celery into small pieces. Heat the oil in a pan, add the processed vegetables, garlic and potatoes, then cook over a high heat for 5 mins until softened.
  • Stir in the tomato purée, stock and tomatoes. Bring to the boil, then turn down the heat and simmer, covered, for 10 mins.
  • Tip in the beans and pasta, then cook for a further 10 mins, adding the cabbage for the final 2 mins. Season to taste and serve with crusty bread.

Nutrition Facts : Calories 420 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 24 grams sugar, Fiber 16 grams fiber, Protein 18 grams protein, Sodium 1.11 milligram of sodium

CHUNKY BEEF VEGETABLE MINESTRONE



Chunky Beef Vegetable Minestrone image

This is a personal favorite recipe of mine, initially derived from Canadian Living Magazine. Friends and family also love it and usually request the recipe so here is my version for all of you. There are lots of ways to easily make it your own by spicing it up a bit and it's a very filling soup that's quite healthy and great after a busy or cold day outside. Enjoy!

Provided by Dobby the kitchen e

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

3 strips cooked bacon (I use pre-cooked)
1/2 lb lean ground beef
2 carrots, finely sliced
2 cloves garlic, minced or crushed
1 large onion, finely chopped
1 stalk celery, finely chopped
2 bay leaves
1 teaspoon dry basil
1/2 teaspoon dried Italian seasoning
1 (28 ounce) can diced tomatoes
1 (900 ml) box beef broth (I use low sodium kind)
1/4 cup uncooked barley
1/2 cup egg noodles (I use extra fine)
salt, to taste

Steps:

  • Cook bacon until crisp and remove and liquid (Avoid this step by using pre-cooked bacon).
  • Cut bacon into small pieces and put in large stock pot.
  • Cook ground beef in fry pan, remove any liquid then add ground beef to pot with bacon.
  • Add carrots, garlic, onions and celery to fry pan and cook for about 5-10 minutes, stirring frequently, until softened then add to pot.
  • Add bay leaves, basil, italian seasoning, canned tomatos and beef stock to pot.
  • Bring to boil, cover, reduce heat and simmer for about 20 minutes.
  • Add barley and egg noodles and simmer for another 30-45 minutes until barley is soft.
  • If soup becomes too thick for your liking, I recommend adding more beef broth but if not available, water will do but it will dilute the flavour.
  • Check the flavour and if desired, add any of the following: salt, hot pepper flakes, parmesean cheese, italian blend seasoning or anything else to meet your desired outcome.

Nutrition Facts : Calories 191.9, Fat 6.5, SaturatedFat 2.2, Cholesterol 32.1, Sodium 784.5, Carbohydrate 21.4, Fiber 4.4, Sugar 7.2, Protein 13.2

CHUNKY MINESTRONE SOUP



Chunky Minestrone Soup image

Make and share this Chunky Minestrone Soup recipe from Food.com.

Provided by English_Rose

Categories     Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13

3 large carrots, roughly chopped
1 large onion, roughly chopped
4 celery ribs, roughly chopped
1 tablespoon olive oil
2 garlic cloves, crushed
2 large potatoes, cut into small dice
2 tablespoons tomato paste
8 cups vegetable broth
salt and pepper
14 ounces chopped tomatoes
14 ounces butter beans, drained or 14 ounces cannellini beans
5 ounces spaghetti, snapped into short lengths
savoy cabbage, shredded

Steps:

  • In a food processor, whizz the carrots, onion and celery into small pieces. Heat the oil in a pan, add the processed vegetables, garlic and potatoes, then cook over a high heat for 5 mins until softened.
  • Stir in the tomato paste, broth and tomatoes.
  • Bring to the boil, then turn down the heat and simmer, covered, for 10 minutes
  • Tip in the beans and pasta, then cook for a further 10 mins, adding the cabbage for the final 2 minutes
  • Season to taste and serve with crusty bread.

HEARTY SLOW COOKER MINESTRONE SOUP



Hearty Slow Cooker Minestrone Soup image

Incredibly flavorful and rich, this minestrone soup is every bit as hearty as it is beautiful. Made easily in the slow cooker, this soup is perfect for a busy weeknight!

Provided by The Chunky Chef

Categories     Main Course

Time 6h20m

Number Of Ingredients 19

1 cup carrots, sliced
1 cup celery, sliced
1 1/2 cups yellow onion, diced
28 oz can diced tomatoes, with juices
2 Tbsp tomato paste
parmesan rind, or 1" chunk of parmesan
2-3 Tbsp minced garlic
2 bay leaves
1 1/4 Tbsp dried Italian seasoning
pinch of red pepper flakes
4 cups fat free vegetable stock or broth
2 cups water
2 Tbsp vegetable base
15 oz can dark red kidney beans, drained and rinsed
15 oz can cannelini beans, drained and rinsed
1 cup diced zucchini
1 1/2 cups dried ditalini or other small pasta
1 cup frozen cut green beans
1 1/2 cups baby spinach, roughly chopped

Steps:

  • Add first 15 ingredients to 6 quart or larger slow cooker. Stir to combine, cover, and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
  • 30 minutes before you want to serve the soup, add zucchini and ditalini pasta, stir, cover and cook on HIGH for 20-25 minutes.
  • 5 minutes before serving, add in frozen green beans and baby spinach, stir, cover and cook on HIGH for 5 minutes.
  • When serving, if desired, grate parmesan cheese over the soup and enjoy!

Nutrition Facts : Calories 270 kcal, Carbohydrate 54 g, Protein 12 g, Fat 1 g, Sodium 1556 mg, Fiber 9 g, Sugar 9 g, ServingSize 1 serving

CHUNKY MINESTRONE SOUP



CHUNKY MINESTRONE SOUP image

I found a simple recipe on a can label and I added a few things to it to make it a little more Italian. I think you'll like this one, and it's so easy! 10-18-2016

Provided by Ellen Bales

Categories     Vegetable Soup

Time 30m

Number Of Ingredients 11

1 can(s) (16 oz.) kidney beans, rinsed and drained
1 can(s) (14.5 oz.) diced tomatoes w/basil, garlic & oregano
1 stalk(s) celery, sliced
1/4 c chopped onion
1 c frozen or fresh zucchini, sliced
1 c broken dry egg noodles
2 can(s) (14 oz.ea.) chicken or beef broth
1 can(s) (14.5 oz.) sliced carrots,drained
1/4 tsp italian seasoning
1/2 tsp salt
1/4 tsp black pepper

Steps:

  • 1. In a large soup pot, combine all ingredients except the carrots. Cover and simmer about 20 minutes.
  • 2. Stir in the carrots and simmer for an additional 5 minutes. Serve with warm garlic bread.

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