CLASSIC MINESTRONE SOUP
Warm up with this vegetarian minestrone soup! This classic minestrone soup recipe is healthy, easy to make, and tastes incredible. It's vegan, too, if you don't top it with cheese. Recipe yields 6 bowls or 8 cups of soup.
Provided by Cookie and Kate
Categories Soup
Time 1h5m
Number Of Ingredients 21
Steps:
- Warm 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, tomato paste and a pinch of salt. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes.
- Add the seasonal vegetables, garlic, oregano and thyme. Cook until fragrant while stirring frequently, about 2 minutes.
- Pour in the diced tomatoes and their juices, broth and water. Add the salt, bay leaves and red pepper flakes. Season generously with freshly ground black pepper.
- Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1" gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer.
- Cook for 15 minutes, then remove the lid and add the pasta, beans and greens. Continue simmering, uncovered, for 20 minutes or until the the pasta is cooked al dente and the greens are tender.
- Remove the pot from the heat, then remove the bay leaves. Stir in the lemon juice and remaining tablespoon of olive oil. Taste and season with more salt (I usually add about 1/4 teaspoon more) and pepper until the flavors really sing. Garnish bowls of soup with grated Parmesan, if you'd like.
Nutrition Facts : ServingSize 1 bowl (made with potatoes and no Parmesan), Calories 298 calories, Sugar 9.7 g, Sodium 924.2 mg, Fat 10.5 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 45.6 g, Fiber 10.4 g, Protein 9.8 g, Cholesterol 0 mg
CHUNKY VEGETARIAN VEGETABLE SOUP (FAST AND EASY)
I make this super-easy vegetarian vegetable soup about every other week. It's thick and hearty, almost like a stew. Served with warm whole grain bread it makes a filling meal. Use green peas or green peas in place of okra if preferred.
Provided by jbr319
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 10
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
- Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
- Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
- Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
- Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 113.7 calories, Carbohydrate 19.7 g, Fat 3.3 g, Fiber 3.6 g, Protein 3 g, SaturatedFat 0.4 g, Sodium 436.1 mg, Sugar 5.6 g
MINESTRONE SOUP
This hearty and nutritious minestrone soup is brilliant at embracing what you've got in your fridge. We make it every month and all the kids love it - it's one of the dishes where they always go in for seconds. It's super-easy to tweak according to the vegetables you have in the house - embrace the seasons but also use the best of your freezer and store cupboard, let it flex for you. And if you want to keep it veggie, leave out the bacon and just go straight to the veg.
Provided by Jamie Oliver
Categories Healthy soup recipes Jamie's Food Revolution Keep cooking and carry on Winter warmers
Time 30m
Yield 8
Number Of Ingredients 14
Steps:
- Put a large shallow casserole pan on a medium-high heat.
- Finely slice the bacon, if using, and sprinkle into the pan with 1 tablespoon of olive oil, stirring occasionally while you prep your veg.
- Peel and finely chop the garlic and onion, adding the garlic to the pan with the bay leaves as soon as the bacon turns golden, followed by the onions.
- Trim and chop the carrots and celery into rough 1cm dice, adding to the pan as you go. Remove and finely chop any tough stalks from your greens and add to the pan. Cook for 10 to 15 minutes, stirring regularly, or until softened and caramelised.
- Crumble in the stock cube, pour in the tinned tomatoes, breaking them up with your spoon, then add 1 tin's worth of water.
- Pour in the beans, juice and all, then add a pinch of sea salt and black pepper.
- Shred your greens and sprinkle into the pan, top up with 600ml of boiling kettle water, then add the pasta. Cover and leave to simmer for 10 to 15 minutes, or until the pasta is just cooked and the soup has thickened to your liking.
- Season the soup to perfection, then serve it with a grating of Parmesan cheese and a drizzle of extra virgin olive oil. A sprinkling of fresh baby basil leaves will always be delicious, if you've got them, and my kids enjoy it with a dollop of pesto on top, too.
Nutrition Facts : Calories 171 calories, Fat 3.7 g fat, SaturatedFat 0.7 g saturated fat, Protein 8.1 g protein, Carbohydrate 28.5 g carbohydrate, Sugar 7.1 g sugar, Sodium 0.8 g salt, Fiber 5.4 g fibre
HEARTY WINTER-VEGETABLE SOUP
On a chilly day, this rustic soup -- made with potatoes, leeks, butternut squash, and escarole -- will warm you right up. Serve it with our Popovers.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 16
Steps:
- Heat oil in a large Dutch oven or stockpot over medium-high heat. Cook leeks, celery, carrots, garlic, red-pepper flakes, and 1 teaspoon salt, stirring occasionally, until leeks are translucent, about 5 minutes. Add stock and water, and bring to a boil.
- Add squash and potatoes. Return to a boil. Reduce heat, and simmer, partially covered, until vegetables are tender, about 15 minutes. Stir in escarole and chickpeas, and return to a boil. Stir in lemon juice and herbs. Season with salt and pepper.
HEARTY MEATLESS MINESTRONE
A friend gave me this quick, healthy recipe, and it's oh-so-tasty. It makes a big batch and is great for leftovers. To enhance the flavor, add a pound or two of sweet Italian sausage. -Mickey Turner, Grants Pass, Oregon
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings (3 quarts).
Number Of Ingredients 21
Steps:
- In a Dutch oven, saute onion in oil for 2 minutes. Add the celery, carrots, cabbage, green pepper, zucchini and garlic; saute 3 minutes longer. Stir in the water, tomatoes, beans, tomato puree, tomato sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Stir in pasta; cook 12-15 minutes longer or until tender. Garnish each serving with basil and cheese if desired.
Nutrition Facts : Calories 191 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 664mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 7g fiber), Protein 6g protein. Diabetic Exchanges
HEARTY MINESTRONE
This version of the Italian classic soup Minestrone is packed with leeks, potatoes, beans, zucchini, spinach and orzo, making it perfect for a hearty lunch or supper on a cold winter's night. To make a vegetarian version use vegetable rather than chicken broth. Top each bowl with freshly grated Parmigiano-Reggiano for a zesty burst of flavor.
Provided by Kathleen Desmond Stang
Categories Healthy Italian Soup Recipes
Time 45m
Number Of Ingredients 14
Steps:
- Heat oil in a Dutch oven or large soup pot over medium-high heat. Add leeks and cook, stirring occasionally, until soft, about 3 minutes. Add broth, water, potato, thyme, salt and pepper. Bring to a boil, reduce heat to low and simmer, covered, for 5 minutes.
- Add orzo and cook, partially covered, stirring occasionally to prevent sticking, for 5 minutes. Add beans and zucchini and continue to cook, partially covered, until the vegetables and pasta are tender, about 8 minutes more.
- Stir in spinach and cook, stirring, until wilted, about 2 minutes. Season the soup with vinegar. Ladle into bowls and garnish with Parmesan.
Nutrition Facts : Calories 298.7 calories, Carbohydrate 54.5 g, Cholesterol 2.2 mg, Fat 4.8 g, Fiber 13.8 g, Protein 18.2 g, SaturatedFat 0.9 g, Sodium 1080.3 mg, Sugar 7.1 g
MEATLESS ITALIAN MINESTRONE
A hearty and satisfying meal. You won't miss the meat. It's low cal, low fat, low sodium and full of fiber.
Provided by PanNan
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in Dutch oven or stockpot.
- Add celery, onion and garlic.
- Cook and stir until crisp-tender.
- Stir in tomatoes, cabbage and carrots.
- Reduce heat to low, cover and simmer until vegetables are tender.
- Stir in tomato juice, beans, parsley, oregano, basil, pepper and salt.
- Simmer until beans are heated.
- Stir in cooked macaroni just before serving.
- Serve sprinkled with Parmesan.
Nutrition Facts : Calories 350.4, Fat 4.2, SaturatedFat 1, Cholesterol 2.8, Sodium 275, Carbohydrate 64.3, Fiber 14.2, Sugar 11.8, Protein 18
HEARTY MINESTRONE
This is a great vegetarian meal in itself. Add a panini or grilled cheese to the side for those two-handed eaters in your house. Small shaped pasta such as orzo or ditalini work best, but you can experiment with others. I find the flavors meld overnight and even tastes better as left-overs.
Provided by DuChick
Categories Vegetable
Time 26m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Bring broth, beans, and tomatoes to boil in large saucepan.
- Meanwhile, heat oil in Dutch oven over medium-high heat until shimmering.
- Add onions and cook until softened, about 5 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Stir in broth mixture and pasta and simmer until pasta is tender, about 10 minutes.
- Stir in vegetables and basil and cook until heated through, about 5 minutes.
- Season with salt and pepper.
VEGETARIAN BEAN AND BARLEY VEGETABLE SOUP
Steps:
- Gather the ingredients.
- In a large soup or stock pot, sauté the onions and garlic in the oil or vegan margarine for a minute or two.
- Then add the celery, carrots, and any other vegetables you are using for about 3 to 5 minutes.
- Next, add in the vegetable broth or water and all the other remaining ingredients and bring the mixture to a simmer. Once your soup is simmering, reduce the heat to medium-low and cover your pot.
- Allow your soup to simmer on the stove for at least thirty minutes and up to one hour, stirring occasionally, until the barley is soft and somewhat fluffy.
- Be sure to remove both of the bay leaves before serving your soup.
- Taste, and then add in more spices or a bit of optional salt and pepper to taste.
Nutrition Facts : Calories 103 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, Sodium 128 mg, Sugar 2 g, Fat 4 g, ServingSize about 6 to 8 servings, UnsaturatedFat 0 g
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