SIMPLE ITALIAN MINESTRONE SOUP
Simple and hearty Italian minestrone soup, brimming with vegetables, beans and a little pasta. The draw here is in the thick, flavorful tomato broth with piney rosemary, lots of fresh herbs, and Parmesan rind (a secret ingredient that Italian grandmothers have been using for years to flavor their soups)!
Provided by Suzy Karadsheh
Categories Soup
Number Of Ingredients 20
Steps:
- In a large Dutch oven, heat the extra virgin olive oil over medium heat until shimmering but not smoking. Add onions, carrots and celery. Raise heat to medium-high, if you need to, and cook, tossing regularly, until the veggies soften a bit (about 5 minutes or so). Add the garlic and cook another minute, tossing regularly.
- Add the zucchini or yellow squash and green beans. Season with paprika, rosemary, and a generous pinch of kosher salt and pepper. Toss to combine.
- Now add the crushed tomatoes, broth, fresh thyme, bay leaf and Parmesan rind (if using.) Bring to a boil, then reduce the heat to a gentle simmer and partially cover the pot. Let simmer for about 20 minutes or so.
- Uncover the pot and add the kidney beans. Cook for another 5 to 10 minutes.
- Finally, Stir in the parsley and fresh basil. And, if serving immediately, stir in the cooked pasta and simmer ever so briefly till the pasta is warmed through; do not overcook. (See Cook's Tip #2)
- Remove the cheese rind and bay leaf. Taste and adjust seasoning to your liking. Serve the minestrone hot in dinner bowls with a sprinkle of grated Parmesan (optional.)
Nutrition Facts : Calories 211.9 kcal, SaturatedFat 1.5 g, Carbohydrate 26.7 g, Fiber 7.4 g, Protein 6.8 g, Cholesterol 0.7 mg, ServingSize 1 serving
MICROWAVE MINESTRONE
"This hearty soup is packed with vegetables and pasta," remarks Emma Magielda of Amsterdam, New York. "By the time I set the table, it's ready."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a 2-qt. microwave-safe bowl, combine the carrots, celery, zucchini, yellow pepper and onion. Drizzle with oil; toss to coat., Cover and microwave on high for 3 minutes. Stir in the remaining ingredients. Cover and cook on high for 9-11 minutes.
Nutrition Facts : Calories 220 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 765mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 7g fiber), Protein 9g protein.
EASY MINESTRONE SOUP
Use leftover marinara for a head start on this yummy, veggie-packed soup. It's perfect with a sandwich on a chilly day, or with a crusty garlic bread and simple salad on a busy night.
Provided by Bibi
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add celery, carrots, and onion. Cook, stirring frequently, until onion begins to turn translucent, about 4 minutes. Add garlic and stir until fragrant, about 30 seconds.
- Add vegetable broth, marinara sauce, tomato paste, and Italian seasoning. Stir to combine. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, until carrots are soft, about 10 minutes.
- Add pasta and zucchini. Cook until pasta is tender, about 10 minutes. Stir in beans, kale, salt, and pepper. Remove from heat and allow soup to cool slightly. Spoon into individual bowls and garnish with Parmesan cheese.
Nutrition Facts : Calories 364.8 calories, Carbohydrate 64.3 g, Cholesterol 2.9 mg, Fat 6.5 g, Fiber 9.6 g, Protein 14.5 g, SaturatedFat 1.4 g, Sodium 788.8 mg, Sugar 13.8 g
CONTEST-WINNING EASY MINESTRONE
This minestrone soup recipe is special to me because it's one of the few dinners my entire family loves. And I can feel good about serving it because it's full of nutrition and low in fat. -Lauren Brennan, Hood River, Oregon
Provided by Taste of Home
Time 1h5m
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 18
Steps:
- In a large saucepan, saute the carrots, celery and onion in oil and butter until tender. Add garlic; cook 1 minute longer., Stir in the broth, tomato sauce, beans, chickpeas, tomatoes, cabbage, basil, parsley, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add macaroni; cook, uncovered, 6-8 minutes or until macaroni and vegetables are tender., Ladle soup into bowls. Sprinkle with cheese. Freeze option: Before adding cheese, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 180 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 443mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 7g fiber), Protein 8g protein. Diabetic Exchanges
MICROWAVE MINESTRONE SOUP
Make and share this Microwave Minestrone Soup recipe from Food.com.
Provided by Luvs 2 Cook
Categories Microwave
Time 19m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- In a 2-qt. microwave-safe bowl, combine the carrots, celery, zucchini, yellow pepper and onion.
- Drizzle with oil; toss to coat.
- Cover and microwave on high for 3 minutes. Stir in the remaining ingredients.
- Cover and cook on high for 9-11 minutes.
- This recipe was cooked in a 1,100-watt microwave.
Nutrition Facts : Calories 230.3, Fat 4.2, SaturatedFat 0.5, Cholesterol 0.8, Sodium 1054, Carbohydrate 38.3, Fiber 6, Sugar 3.9, Protein 11.5
EASY MICROWAVE MINESTRONE SOUP
YUM! This is one hearty, easy and yummy bowl of comfort food soup! best thing, it's totally fat free and good for you! I love adding pieces of bread to the soup at the end; the bread soaks up some soup and becomes deliciously mooshy (in a good way) I have this when i want an easy lunch with no hassle at all. just pop ingredients into the microwave, wait, and EAT! by the way, the eating's the best part :) Since i'm ultra lazy, i use those microwaveable disposable ziploc bags to cook my soup. NO WASHING UP NEEDED!
Provided by tofuspud
Categories Clear Soup
Time 6m
Yield 1 cup of delicious guilt free soup, 1 serving(s)
Number Of Ingredients 8
Steps:
- Place sliced onions into microwavable bowl and microwave for 2 minutes, till soft.
- Add chopped tomatoes, frozen vegetables and water. Microwave for 2 minutes.
- Moosh everything up, to ensure that the tomatoes release their tomato-ey juices. Tear up slice of bread and submerge in the soup, mix.
- Add salt, pepper, tobasco sauce and maybe even some pasta sauce or tomato ketchup to taste.
- Mix and Enjoy!
- PS: Amounts are variable. You may want to add less/ more water depending on what you like. Add more bread. Bread is good for you!
Nutrition Facts : Calories 171.2, Fat 1.4, SaturatedFat 0.3, Sodium 211.1, Carbohydrate 36.2, Fiber 5.9, Sugar 9, Protein 5.9
CLASSIC MINESTRONE SOUP
Whip up this classic Italian vegetable soup with a rich tomato base and pasta. It's low in calories and packed with fibre and vitamin C
Provided by Esther Clark
Categories Lunch, Starter
Time 1h5m
Number Of Ingredients 17
Steps:
- Heat the oil in a large saucepan or casserole pot over a low-medium heat and gently fry the onion, celery, carrot, courgette and pancetta for 10 mins. Add the garlic and oregano, and cook for 1 min. Tip in the beans, chopped tomatoes, purée, stock and bay leaf. Season to taste. Bring to the simmer and cook for 30 mins.
- Add the pasta and greens, and cook for a further 10 mins. Ladle into bowls and scatter with the basil and some parmesan.
Nutrition Facts : Calories 225 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 9 grams protein, Sodium 0.98 milligram of sodium
EASY MINESTRONE
I wanted a soup recipe that I could make with staples that I always have on hand. This has become a family favorite so I always make enough to freeze. Serve topped with grated Parmesan cheese.
Provided by Luhoney
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h20m
Yield 8
Number Of Ingredients 15
Steps:
- Heat olive oil in a large pot over medium-low heat. Cook and stir garlic in hot oil until fragrant, 2 to 3 minutes. Add onion; cook and stir until slightly softened, 4 to 5 minutes. Stir in carrots until heated through, 1 to 2 minutes.
- Pour chicken broth and diced tomatoes into onion mixture; bring to a boil, stirring frequently. Add red wine, reduce heat to low, and stir green beans, pinto beans, spinach, basil, oregano, salt, and black pepper into broth mixture. Bring to a simmer, reduce heat to medium-low, and simmer until vegetables are tender, about 40 minutes.
- Bring a large pot of lightly salted water to a boil. Cook seashell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and stir pasta into soup. Ladle soup into bowls and top with Parmesan cheese.
Nutrition Facts : Calories 215.9 calories, Carbohydrate 29.3 g, Cholesterol 2.2 mg, Fat 6.6 g, Fiber 7.4 g, Protein 7.7 g, SaturatedFat 1.3 g, Sodium 388.1 mg, Sugar 8.9 g
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