Chunky Minestrone Soup Food
MINESTRONE SOUP
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
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 MINESTRONE SOUP
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
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.
FAT GRANNY'S MINESTRONE SOUP
Fresh vegetables, beans, and pasta are simmered in a seasoned tomato broth. Serve with garlic cheese bread and a fresh tossed green salad.
Provided by styx1017
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h10m
Yield 6
Number Of Ingredients 25
Steps:
- Combine Italian seasoning, onion powder, garlic powder, celery seed, parsley, thyme, basil, oregano, salt, black pepper, and bay leaf in a small bowl.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
- Heat olive oil and butter together in a large saucepan over medium-high heat; cook and stir carrot, celery, and onion until heated through, 2 to 3 minutes. Add garlic, green bell pepper, red bell pepper, zucchini, and Italian seasoning mixture; stir to combine.
- Stir tomatoes and their juice, tomato sauce, three bean salad, green beans, and chicken stock into seasoned vegetable mixture. Bring to a boil, reduce heat, and simmer, stirring occasionally, until flavors are blended, about 30 minutes. Stir in elbow macaroni before serving.
Nutrition Facts : Calories 398 calories, Carbohydrate 41.9 g, Cholesterol 41.4 mg, Fat 23.7 g, Fiber 10.1 g, Protein 8.8 g, SaturatedFat 11 g, Sodium 1524.6 mg, Sugar 17.6 g
CHUNKY BEEF VEGETABLE MINESTRONE
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
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
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