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.
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
HEARTY MINESTRONE
"This is my all-time favorite soup. I love make big batches and freeze some for later. This hearty dish reminds me of spaghetti and sauce in soup form!" -Katie Koziolek of Hartland, Minnesota
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 2 batches (6 servings each).
Number Of Ingredients 19
Steps:
- In a Dutch oven, cook the pork, celery and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in the tomatoes, beans, tomato juice, tomato sauce, broth, carrots, zucchini, Italian seasoning, salt, sugar if desired and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until carrots are tender. , Transfer 6 cups of soup to a freezer container; cool. Freeze for up to 3 months. Add water and pasta to remaining soup; bring to a boil. Cover and cook until pasta is tender. , To use frozen soup: Thaw in the refrigerator; transfer to a large saucepan. Stir in water. Bring to a boil; reduce heat. Add pasta; cover and cook until tender.
Nutrition Facts : Calories 242 calories, Fat 7g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 853mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 6g fiber), Protein 15g protein.
HEARTY MINESTRONE SOUP
This fresh-tasting minestrone soup gets its zesty flavor from Italian sausage. When you want to use up your garden bounty of zucchini, try this recipe. If your family likes food extra spicy, use hot bulk Italian sausage instead. -Donna Smith, Fairport, New York
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, cook the sausage until no longer pink. Remove with a slotted spoon to paper towel to drain, reserving 1 tablespoon of drippings. Saute celery and onion in drippings for 5 minutes. Add sausage and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until the vegetables are tender.
Nutrition Facts : Calories 224 calories, Fat 16g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 901mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 4g fiber), Protein 10g protein.
HEARTY MINESTRONE CHILI
This is a recipe that a friend of mine gave me. It's a nice comfort food for a cold winter's night. I use Bush's Chili Magic chili beans for the extra flavor. If you can't find Bush's Chili Magic and instead use a can of regular chili beans, you might have to add some extra chili powder to season.
Provided by michelles3boys
Categories Beans
Time 35m
Yield 1 pot, 8 serving(s)
Number Of Ingredients 9
Steps:
- Finely chop the onion.
- Brown the ground beef and the onion together.
- Drain the ground beef/onion mixture on a paper towel.
- Chop the stewed tomatoes in a food processor.
- option: you can add the Rotel to the stewed tomatoes in the processor if you would like for the Rotel to be a finer consistency.
- In a large pot simmer everything together for at least 15 minutes.
HEARTY VEGETABLE SOUP
Steps:
- Set a large saucepan over medium heat. Coat the pan with olive oil and add the diced onions, carrots, celery and garlic. Season with some salt and pepper, and then sweat the vegetables (cook without adding any color) for about 5 minutes. Add the kale, corn, edamame and red bell pepper and cook for a few more minutes so they have a chance to saute. Add the stock, season with salt and pepper and bring to a simmer. Cook until the vegetables are soft, 7 to 8 minutes. Serve.
- Begin by fortifying store-bought broth (this will add more depth of flavor to the finished soup). In a large stock pot, add the broth, 1 quart cold water, chicken carcasses, peppercorns, celery, carrot, onion, garlic, thyme and bay leaf. Set over medium heat and slowly bring to a rolling boil. Heating the broth up slowly will draw out the flavors of the chicken bones, vegetables and aromatics. Season lightly with salt and let the stock simmer (slightly covered) for 1 to 1 1/2 hours. When done, it will have reduced by about a quarter, leaving you with approximately 3 quarts of rich stock. Strain the stock through a large sieve, discarding the bones and vegetables. Chill the stock immediately until ready to use.
MAMA'S HEARTY MINESTRONE
I concocted this dish using my family's recipe and another recipe I found online as guidelines, while also putting my own spin on it. What it turned into was the best minestrone my family has had yet! My husband likes his soups with hardly any broth; thus, 'hearty minestrone!' Enjoy!
Provided by jessispeer
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h
Yield 8
Number Of Ingredients 18
Steps:
- Heat vegetable oil in a large frying pan over medium heat; cook and stir onion and garlic until fragrant, about 2 minutes. Add ground beef; cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain excess grease.
- Transfer ground beef mixture to an 8-quart stockpot; add chicken broth, diced tomatoes, tomato sauce, water, and carrots. Bring to a boil; reduce heat and simmer until carrots are partially cooked, 10 minutes. Add zucchini, bell pepper, basil, oregano, salt, and black pepper; simmer until carrots are tender, about 10 more minutes.
- Stir broccoli and macaroni into soup; simmer until macaroni is cooked through but firm to the bite, about 10 minutes. Garnish with Parmesan cheese to serve.
Nutrition Facts : Calories 237.2 calories, Carbohydrate 19.5 g, Cholesterol 37.9 mg, Fat 11.9 g, Fiber 4.2 g, Protein 14.7 g, SaturatedFat 4.3 g, Sodium 735.8 mg, Sugar 8.1 g
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- Add chickpeas, pasta and beans and simmer for another 20 minutes. Season with salt and pepper.
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- Heat olive oil in a large Dutch oven over medium heat. Add carrots; sauté 5 minutes. Add celery; stir to combine and continue sautéing 5 minutes. Add onions; stir to combine and continue sautéing 5 additional minutes.
- Add the tomatoes, chicken broth, salt, and pepper. Bring to a boil, then reduce the heat to medium low and cover. Simmer 20 minutes. Add the zucchini. Cover and continue to simmer 15 minutes, or until all of the vegetables are tender. May be made in advance up to this point.
- Add the beans and cooked pasta. If soup is too thick, add more chicken broth to desired consistency. Heat 5 minutes.
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Reviews 14Servings 8-10Cuisine ItalianCategory Soup
- Heat a large Dutch Oven or Soup Pot to medium high heat. Add olive oil and then immediately add onions. Saute until slightly browned about 5-6 minutes.
- Next add garlic and saute for 30 seconds. Immediately add in white cooking wine to deglaze, scrap the brown bites off the bottom.
- Then add carrots, zucchini, squash and cabbage to the pot. Saute for 6-8 minutes, until the vegetables are tender and soft.
- Then add in basil, oregano, thyme, red pepper flakes, salt and pepper. Stir until herbs are combined.
HEARTY MINESTRONE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine ItalianTotal Time 1 hr 15 minsServings 1Calories 370 per serving
- To drippings in saucepot, add carrots, onion, and celery, and cook, stirring occasionally, until vegetables are browned, about 15 minutes.
- Add garlic and cook 30 seconds longer. Add potatoes, broth, salt, pepper, thyme, and 6 cups water; heat to boiling over high heat.
HEARTY, HEALTHY MINESTRONE SOUP - THE PICKY EATER
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5/5 (5)Total Time 55 minsCategory SoupCalories 170 per serving
- Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, and garlic. Saute until the onion is translucent, about 10 minutes.
- Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.
- Meanwhile, blend 1/2 cup of the beans with 1/2 cup broth in a processor (or mash together with a potato masher) until almost smooth. Add the pureed bean mixture, remaining broth, salt / pepper / spices, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15-20 minutes. Stir in the whole beans and simmer until the beans are heated through and the soup is thick.
- Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem) before serving. Top with 1 Tbsp shredded parmesan cheese.
HEALTHY AND HEARTY MINESTRONE SOUP - BLUE BOWL
From bluebowlrecipes.com
5/5 (3)Category Main CourseCuisine Healthy Food, Main DishEstimated Reading Time 4 mins
- Prep: Cook the sausage in a large dutch oven over medium heat until completely cooked through, then set aside. Don't drain the fat.
- Make the Soup: Add the carrots, onion, and celery to the soup pot with the salt, pepper, oregano, and thyme (not the sprigs) and sauté over medium heat and sauté for 4 minutes. Add the garlic, and continue sautéing everything for 3 more minutes, until things are beginning to get soft (the onion will be soft, the carrots and celery will be just starting to soften). Add the diced tomatoes, broth, cooked sausage, fresh thyme sprigs, and bay leaves. Stir to combine. Bring the soup to a boil then reduce the heat to medium low and let it simmer with the lid on, but vented so steam can escape, for 25-35 minutes. While the soup simmers, cook your orzo. Check the carrots and celery to make sure they're soft - the soup is done once they're soft! Discard the bay leaves and thyme sprigs. Stir in the chopped kale, cannellini beans, and drained orzo. Taste and add extra seasoning if desired.
- Serve + Store: Enjoy immediately with a sprinkle of parmesan! Store leftovers in an airtight container in the fridge for up to 1 week.
HEARTY MINESTRONE SOUP RECIPE - DAVID BULL | FOOD & WINE
From foodandwine.com
5/5 (655)Category Vegetable SoupServings 4Total Time 3 hrs 30 mins
- In a pot, cover the beans with 2 inches of water and bring to a boil. Simmer over low heat until tender, about 2 hours; add water to keep the beans covered. Drain the beans and reserve the cooking liquid.
- Meanwhile, in another pot, heat 2 tablespoons of the oil. Add the pancetta and cook over moderate heat until crisp, 4 minutes. Add the shallots, celery, onion, carrot and fennel, and cook until softened. Add the garlic, crushed pepper and bay leaves and cook, stirring, until fragrant. Add the tomato paste and cook, stirring, for 2 minutes. Stir in the tomatoes and broth; bring to a boil. Simmer over low heat for 1 hour. Add the beans and enough cooking liquid to thin out the soup. Discard the bay leaves; season with salt and pepper.
- In a bowl, toss the arugula and parsley with the lemon juice and remaining 1 tablespoon of oil. Season with salt and pepper. Serve the soup in bowls; top with the salad.
HEARTY WINTER MINESTRONE - FOOD NOUVEAU
From foodnouveau.com
Reviews 10Servings 8Cuisine ItalianCategory Appetizer, Appetizers, Lunch, Soup
- In a large pot set over medium heat, heat the olive oil. Add the pancetta and fry until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a plate. Add the onion, celery, and carrot to the pot and cook, stirring from time to time, until the vegetables are soft, about 10 minutes. Add the garlic and bay leaves and cook, stirring, for 1 minute more. Add the beef stock, water, diced tomatoes, beans, potato, Parmigiano-Reggiano rind, salt, oregano, thyme, and some black pepper. Stir to combine, then bring to a boil. Lower the heat and simmer for 20 minutes. Stir in the greens and dry pasta and keep cooking for 15 minutes.
- SERVING: Fish out the Parmigiano-Reggiano rind out of the soup. To make winter minestrone truly special, garnish each serving with a drizzle of olive oil, a dusting of Parmigiano-Reggiano, and a few leaves of Italian parsley. Serve with crusty bread.
- STORAGE: Divide the winter minestrone between airtight containers and refrigerate for up to 4 days, or freeze for up to 1 month.
- DAIRY-FREE OPTION: To make dairy-free minestrone, omit the parmesan from the recipe. Serve dairy-free winter minestrone sprinkled with nutritional yeast for a lovely boost in flavor.
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