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
THE BEST MINESTRONE
While it's positively packed with vegetables, this soup is still hearty and filling. We rendered the fat from pancetta and used it to cook the vegetables to add more depth of flavor. The addition of white beans and pasta help make it a meal.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the meat is golden brown on all sides, 5 to 7 minutes. Transfer the pancetta with a slotted spoon to a large bowl, leaving the fat in the pot.
- Reduce the heat to medium. Add the carrots, celery, onions, garlic, bay leaves, red pepper flakes, 4 teaspoons salt and 1/2 teaspoon black pepper and cook, stirring occasionally, until tender but not browned, 6 to 8 minutes. Add the potatoes and zucchini and cook, stirring occasionally, until slightly softened, about 5 minutes. Return the pancetta to the pot, stir in the tomatoes and 8 cups water and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the potatoes are just tender, about 20 minutes.
- Add the kale, beans and their liquid and pasta and continue to cook until the pasta is cooked through and the kale is tender, about 10 minutes. Discard the bay leaves and season with more salt and pepper if necessary. Serve with grated Parmesan.
MICHAEL'S HOME-STYLE MINESTRONE
Make and share this Michael's Home-Style Minestrone recipe from Food.com.
Provided by txroc1231
Categories Vegetable
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In 6-quart stockpot, heat oil over medium-high heat. Add garlic; cook and stir until garlic begins to brown. Stir in onions, celery and carrots; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.
- Stir in rosemary, beans, tomatoes, zucchini, pasta and broth; heat to boiling. Reduce heat.
- Cover; simmer about 20 minutes or until pasta is tender. Season with salt and pepper. Serve with cheese.
- 10 servings (about 1 1/2 cups each).
- 2008 © and ®/TM of General Mills.
- © 2008 NapaStyle Inc.
HOMESTYLE MINESTRONE SOUP
This soup is so hearty and filling, but very healthy and low cal! We gobbled this up in two days! I chose not to add any pasta-the potatoes giving enough starch for me. If I decided to add 1 1/2 cups small pasta, i think i would cook it half-way, then add it at last 10 minutes and possibly add another 1/4 cup of water. This can also be made vegetarian by omitting the ground chuck. Enjoy!!!
Provided by Cindy1
Categories Beans
Time 50m
Yield 15-20 serving(s)
Number Of Ingredients 24
Steps:
- Browning ground chuck and seasonings in a medium-large frying pan, drain and set aside.
- Simmer the kidney beans in a small sauce pan (The beans will crack open in about 20 minutes).
- Chop, then saute the fresh vegetables in the olive oil, using a large stew pot, covered (about an 8 qt pot would be perfect).
- When the onions and celery are somewhat clear, add the water, potatoes, and seasonings to the stew pot.
- Cook on high heat til it comes to a boil, then turn the heat down to medium, cover and slowly boil for 8 minutes, or until the carrots are done.
- Add the cabbage and let it cook, covered, for another 5-8 minutes, or until the potatoes seem to be half-cooked.
- Add the ground chuck, kidney beans, and the remaining ingredients, bring to bubbling, then simmer for 10-15 minutes more, or until potatoes are done.
- Don't allow the potatoes to cook too much or they will just fall apart.
- Serve steaming hot with crackers& crusty buttered bread.
- Sprinkle some parmesean cheese ontop, if you want.
- For all you vegetarians, simply omit the ground chuck, cut down 1- 1/2 cups of water and I think it would taste great!
- I hope you all enjoy my soup!
MINESTRONE SOUP
Cook up a pot of Ellie Krieger's healthy Minestrone Soup from Food Network, loaded with fresh veggies, pasta and herbs.
Provided by Ellie Krieger
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
- Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.
CLASSIC MINESTRONE
This beloved Italian soup isn't just hearty and healthy -- it's really flexible. Minestrone typically includes lots of leafy greens, other veggies, and beans. Which to choose? You're only limited by the contents of your refrigerator and pantry.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 15
Steps:
- In a large pot, heat oil over medium. Add onion, carrots, celery, red-pepper flakes, rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes.
- Add tomatoes; cook until some of the liquid evaporates, 1 minute. Add potato, cabbage, cannellini beans, and 7 cups water; bring to a boil. Stir in green beans.
- Reduce to a simmer, and cook until all the vegetables are tender, about 20 minutes. Season with salt and pepper; stir in garlic, if using, and basil. Serve sprinkled with Parmesan and, if using, torn basil. Drizzle with more oil, if desired.
Nutrition Facts : Calories 183 g, Fat 8 g, Fiber 6 g, Protein 8 g
HOME-STYLE MINESTRONE
Enjoy this recipe made with Progresso® chicken broth, tomatoes and cannellini beans.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 50m
Yield 10
Number Of Ingredients 13
Steps:
- In 6-quart stockpot, heat oil over medium-high heat. Add garlic; cook and stir until garlic begins to brown. Stir in onions, celery and carrots; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.
- Stir in rosemary, beans, tomatoes, zucchini, pasta and broth. Heat to boiling. Reduce heat; cover and simmer about 20 minutes or until pasta is tender. Season with salt and pepper. Serve with cheese.
Nutrition Facts : Calories 230, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1, Fiber 5 g, Protein 11 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 5 g, TransFat 0 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
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