MINESTRA
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a deep, large, heavy pot over moderate heat, saute garlic and pancetta in extra-virgin olive oil for 3 minutes. Add onions and cook 1 or 2 minutes longer.
- Add the greens and wilt them down to fit them all in the pot. Add beans, broth, and nutmeg, salt and pepper. Cook over moderate to medium-high heat for 12 minutes, or until greens are no longer bitter. Serve with shaved cheese, bread, and good red wine.
CORN AND ZUCCHINI MINESTRONE (MINESTRA)
Steps:
- Cook pasta shells according to package instructions. Drain, rinse and set aside.
- In a dutch oven or other heavy bottom pot, heat the oil over a low burner. Add the onion and garlic and saute on low heat for 6 or 7 minutes until veggies become soft.
- Add the carrots, zucchini, potatoes, corn, diced tomatoes Herbes de Provence, Vegetable stock, salt, pepper, and chili flakes, and bring to a boil. Reduce heat to low and simmer for about 40 minutes until potatoes and carrots are fork tender. Add the coconut milk and stir in the fresh basil. Taste and adjust seasoning as needed.
- Serve over cooked pasta shells, and enjoy.***
Nutrition Facts : Calories 363 kcal, Carbohydrate 69 g, Protein 11 g, Fat 5 g, SaturatedFat 1 g, Sodium 170 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
FRESH CORN AND ZUCCHINI SAUTE
This is a great way to use two of the season's most bountiful crops. Kernels of corn fresh from the cob and tender zucchini are put to wonderful use in this simple and satisfying summer side dish.
Provided by Sara B.
Categories Side Dish Vegetables Squash Zucchini
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.
Nutrition Facts : Calories 178.1 calories, Carbohydrate 16.8 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 181.2 mg, Sugar 4.1 g
CLASSIC MINESTRONE SOUP
Minestrone is a hearty, traditional Italian soup typically made with beans, pasta and lots of vegetables. Enjoy the slow-cooked flavor in just about 30 minutes.
Provided by College Inn® Broths and Stocks
Categories Trusted Brands: Recipes and Tips College Inn® Broths and Stocks
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook onion, carrot, celery, garlic and rosemary until vegetables begin to soften, about 5 minutes.
- Stir in tomato sauce, beans and 2 1/2 cups water. Add broth, zucchini, pasta and pepper; bring to a simmer. Cook, uncovered, 10 minutes or until pasta is tender, stirring occasionally. Stir in parsley. Serve topped with Parmesan cheese and additional parsley, if desired.
Nutrition Facts : Calories 235.3 calories, Carbohydrate 38.6 g, Cholesterol 0.3 mg, Fat 4.8 g, Fiber 8.4 g, Protein 9.6 g, SaturatedFat 0.6 g, Sodium 1220.5 mg, Sugar 5.9 g
ZUCCHINI AND POTATO MINESTRA (LIDIA BASTIANICH)
Make and share this Zucchini and Potato Minestra (Lidia Bastianich) recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 2h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Pour 1 cup hot stock over the dried porcini mushrooms in a small bowl; let stand until mushrooms are softened, about 20 minutes.
- Drain the porcini, straining the soaking liquid through a coffee filter or a sieve lined with a double thickness of cheesecloth.
- Pour the strained soaking liquid into the remaining stock.
- Rinse the soaked mushrooms thoroughly to remove any sand/grit.
- Drain the mushrooms well and chop them fine.
- Heat the olive oil in a deep, heavy 4-5 quart pot over medium heat.
- Add in the potatoes and cook, stirring occasionally, until they begin to stick and are lightly browned, about 5 minutes.
- If necessary, adjust the heat level to prevent the bits of potato that stick from getting too dark.
- Stir in the leeks and carrots; season lightly with salt, and cook, stirring, until the leeks are softened, about 2-3 minutes.
- Pour in the hot stock and bay leaves; bring to a boil, scraping up the bits of potato that stick to the pot.
- Adjust the level of heat to a simmer and season the soup lightly with salt and pepper.
- Cover the pot and simmer 15 minutes.
- Stir in the zucchini, cover the pot, and continue cooking until the potatoes and zucchini are very tender, about 15 minutes.
- Stir in the rice; cook, stirring well, until the rice is al dente-tender, but still firm, about 14 minutes.
- Remove the bay leaves; stir the parsley into the soup; check seasonings and add salt/pepper if needed.
- Ladle the soup into warm bowls and sprinkle each with some of the grated cheese.
Nutrition Facts : Calories 261.5, Fat 7.9, SaturatedFat 1.7, Cholesterol 1.8, Sodium 1037.1, Carbohydrate 36.6, Fiber 3.1, Sugar 4.2, Protein 10.9
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SUMMER CORN CHOWDER - LITTLE BROKEN
From littlebroken.com
Reviews 83Calories 189 per servingCategory Main
- In a large heavy-duty bottom stockpot or dutch oven, melt butter over medium heat. Add bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes.
- Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften, stirring couple times, about 5 minutes.
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