Fall Minestrone Soup Food

FALL MINESTRONE SOUP

Fall Minestrone Soup image

This hearty and comforting minestrone soup with potatoes and chard is a meal in a bowl.

Provided by Culinary Ginger

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone

Time 1h

Yield 6

Number Of Ingredients 12

Ingredients

olive oil, or as needed
4 medium carrots, diced
4 stalks celery, chopped
1 medium zucchini, diced
1 medium onion, chopped
2 cloves garlic, grated
1 sprig fresh rosemary, finely chopped
1 (15 ounce) can chopped tomatoes
2 large Yukon Gold potatoes, peeled and cubed
1 cup chopped Swiss chard
3 ½ cups beef stock
1 (15 ounce) can cannellini beans

Steps:

Heat olive oil in a large saucepan over medium heat. Add carrots, celery, zucchini, and onion; saute until the vegetables are soft, about 10 minutes. Add garlic and rosemary; cook, stirring so the garlic doesn't burn, for another 2 minutes. Add tomatoes, potatoes, and chard.
Bring to a simmer and cook until the chard is wilted, about 5 minutes. Add beef stock and beans, bring to a simmer, and cook until potatoes are tender, about 15 minutes.

Nutrition Facts : Calories 195.5 calories, Carbohydrate 33.6 g, Fat 3.5 g, Fiber 7 g, Protein 8.2 g, SaturatedFat 0.6 g, Sodium 366.7 mg, Sugar 7.1 g

VEGGIE-PACKED AUTUMN MINESTRONE

Veggie-Packed Autumn Minestrone image

Provided by Jeff Mauro, host of Sandwich King

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
1 pound sweet Italian sausage, removed from casings and crumbled
4 ribs celery, diced
3 medium carrots, diced
1 medium yellow onion, diced
1 tablespoon chopped fresh rosemary
1 tablespoon tomato paste
3 cloves garlic, minced
8 cups chicken stock
One 28-ounce can diced tomatoes
One 15.5-ounce can cannellini beans, drained and rinsed
1 bay leaf
2 cups diced peeled sweet potatoes
2 zucchini, cut into 1-inch wedges
3 to 4 cups baby spinach
Parmigiano-Reggiano, for serving
1 lemon, cut into wedges

Steps:

In a large stockpot, heat the oil over medium heat. Add the sausage and cook until no longer pink and just turning brown, 5 to 8 minutes. Add the celery, carrots and onions and saute until translucent, about 15 minutes. Add the rosemary, tomato paste and garlic and cook for 1 minute. Stir in the stock, tomatoes, beans and bay leaf and bring to a simmer. Simmer for 40 minutes.
Add the sweet potatoes and zucchini and simmer until cooked al dente, about 10 minutes more.
Place 1/2 cup of baby spinach at the bottom of each serving bowl and ladle on a portion of bubbling hot soup. The heat from the soup will wilt the spinach perfectly. Serve with some freshly grated Parmigiano-Reggiano and a squeeze of fresh lemon.

FALL MINESTRONE - RACHAEL RAY

Fall Minestrone - Rachael Ray image

Make and share this Fall Minestrone - Rachael Ray recipe from Food.com.

Provided by ratherbeswimmin

Categories Stove Top

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 21

Ingredients

2 tablespoons extra virgin olive oil
1/4 lb pancetta, chopped (cut as thick as bacon from the deli)
1/2 teaspoon crushed red pepper flakes
4 garlic cloves, chopped
3 portabella mushroom caps, chopped
2 medium onions, chopped
2 medium carrots, peeled and diced
2 celery ribs, chopped with greens
salt
fresh ground black pepper
2 stalks fresh rosemary
8 fresh sage leaves, thinly sliced
1 medium zucchini, diced
4 -5 cups kale or 4 -5 cups chard leaves, trimmed of tough ends and veins and coarsely chopped
1 (15 ounce) can cannellini beans, drained
1 (14 ounce) can petite diced tomatoes
1 quart chicken broth
2 cups vegetable broth
parmigiano, rind
1 cup ditalini
grated parmigiano-reggiano cheese

Steps:

Heat a soup pot over med-high heat; add olive oil.
Add in the pancetta; brown for 2 minutes.
Add in the red pepper flakes, garlic, mushrooms, onions, carrots, and celery; cook 5-6 minutes, until mushrooms are lightly browned.
Season with salt and pepper; add in rosemary stems and sage; add in zucchini and chopped greens; stir them in to the pot until all the greens wilt down, 2-3 minutes.
Add in the beans, tomatoes, broths, and cheese rind; cover with lid and bring to a boil.
Uncover and add ditalini pasta; cook for 7-8 minutes at a rolling simmer, uncovered, until the pasta is al dente.
Remove pot from heat; remove the rind and now bare rosemary stems; adjust salt/pepper to taste.
Ladle soup into shallow bowls; top with grated cheese; serve with crusty bread.

Nutrition Facts : Calories 401.4, Fat 10.4, SaturatedFat 1.8, Sodium 1146.2, Carbohydrate 60.2, Fiber 12.5, Sugar 13, Protein 20.1

AUTUMN MINESTRONE

Autumn Minestrone image

Categories Soup/Stew Vegetable Dinner Fall

Yield Makes 12 cups; serves 6 to 8

Number Of Ingredients 14

Ingredients

2 tablespoons canola or other vegetable oil
1 cup chopped onions
2 garlic cloves, minced or pressed
2 1/2 cups peeled and cubed winter squash*
2 celery stalks, diced
1/2 cup peeled and diced carrots
2 1/2 cups cubed potatoes
1 teaspoon dried oregano
2 teaspoons salt
1/2 teaspoon ground black pepper
6 cups water
4 cups chopped kale
1 1/2 cups cooked or canned cannellini beans (15-ounce can, drained)
*We recommend a firm, rich winter squash, such as acorn, delicata, or buttercup.

Steps:

Warm the oil in a large soup pot on medium heat. Add the onions and garlic, and sauté for 5 minutes. Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and water and cook for 10 minutes or until the potatoes are almost done. Add the kale and beans and simmer for another 5 to 7 minutes, until the kale is tender and the beans are hot.
Serve immediately.

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