Italian Vegetable Soup With Beans Spinach Pesto Food

ITALIAN VEGETABLE SOUP WITH BEANS, SPINACH & PESTO

Steps:

• Heat oil in a soup kettle over medium-high flame. Add onions, and saute until tender, about 5 minutes. Add carrots, celery, peppers, potatoes, tomatoes, bean and chicken broth; bring to a boil. Reduce heat to low and simmer until vegetables are just tender, about 15 minutes. Add spinach and peas; continue to simmer until spinach wilts, 3 to 4 minutes longer. Season to taste with salt and pepper. Ladle into bowls, adding a spoonful of pesto to each serving of soup.
• For lunch, pack soup in separate leakproof containers. Warm soup in microwave and top with pesto.

HOW TO MAKE ITALIAN VEGETABLE SOUP WITH BEANS, SPINACH & PESTO

Steps:

• Heat oil in a soup kettle over medium-high flame. Add onions, and saute until tender, about 5 minutes. Add carrots, celery, peppers, potatoes, tomatoes, bean and chicken broth; bring to a boil. Reduce heat to low and simmer until vegetables are just tender, about 15 minutes. Add spinach and peas; continue to simmer until spinach wilts, 3 to 4 minutes longer. Season to taste with salt and pepper. Ladle into bowls, adding a spoonful of pesto to each serving of soup. For lunch, pack soup in separate leakproof containers. Warm soup in microwave and top with pesto.

VEGETABLE AND BEAN SOUP WITH PESTO: MINESTRONE ALLA GENOVESE AND SANDWICHES WITH ARUGULA AND HAM: PANINI CON RUCOLA E PROSCIUTTO

Steps:

• Heat a medium soup pot over medium high heat. Add extra-virgin olive oil, 2 turns of the pan. Add onion, potato and zucchini and season with salt and pepper. Cook 5 or 6 minutes alone, stirring frequently, then add the canned beans and the chicken stock. Cover the pot and bring the soup up to a boil.
• Preheat a panini grill or a heavy bottomed pan over medium heat. Build 4 panini: spread roll or bread with a couple ounces of cheese, then top with a few leaves of arugula and 2 slices of prosciutto for each sandwich. Place panini in sandwich press or onto hot, heavy bottomed pan. Top with another heavy skillet or a brick wrapped in foil to press sandwiches. Press sandwiches until crisp on both sides, 2 to 3 minutes on each side.
• When the soup is at a boil, remove the lid. Stir in the noodles and green beans and reduce heat to low. Simmer soup an additional 5 to 6 minutes then remove it from the heat.
• Combine basil, garlic, nuts and cheese in the food processor and turn it on. Stream in the extra-virgin olive oil and process until pesto is nearly smooth.
• Scrape the pesto into a small bowl. Add a ladle of the soup broth to thin the pesto, then add the pesto to the soup. Stir to combine and serve soup immediately with panini, for dipping.

TUSCAN WHITE BEAN & SPINACH SOUP

Steps:

• In a large sauce pan, sautee the shallots & garlic in the olive oil.
• Add broth, tomatoes, beans and rosemary to pot. Season with black and red pepper. Bring to boil.
• Add pasta and cook 12 minutes. If the soup seems too thick for your liking add a bit more broth.
• Add spinach and cook until wilted.

ITALIAN BEAN SOUP

Steps:

• In a Dutch oven, saute the onion, potato and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, beans, tomatoes, parsley and pesto. Bring to a boil. Stir in pasta. Reduce heat; cover and simmer until pasta is tender, 10-15 minutes. , Add spinach and cook just until wilted. Sprinkle each serving with cheese.

ITALIAN WHITE BEAN AND SPINACH SOUP

Steps:

• In 3-quart saucepan, heat oil over medium heat.
• Add onion and celery; cook, stirring, until celery is tender,5 to 8 minutes. Stir in garlic and cook 30 seconds.
• Add beans, water, broth, pepper, and thyme; heat to boiling over high heat. Reduce heat and simmer 15 minutes.
• Roll up several spinach leaves together, cigar fashion, and thinly slice. Repeat with remaining spinach.
• With slotted spoon, remove 2 cups beans from soup mixture and reserve.
• Spoon one-fourth of mixture into blender; cover, with center part of cover removed to let steam escape, and puree until smooth.
• Pour into bowl.
• Repeat with remaining mixture.
• Return puree and reserved beans to saucepan; heat to.
• boiling over medium-high heat.
• Stir in spinach and cook until wilted, about 1 minute.
• Remove from heat and stir in lemon juice.

ITALIAN VEGETABLE SOUP

Steps:

• In a Dutch oven, saute the celery, onion and carrot in oil until tender. Stir in the water, beans, tomatoes, broth, wine and seasonings. Bring to a boil. Stir in pasta., Reduce heat; simmer, uncovered, for 13-15 minutes or until pasta is tender, adding escarole during last 3 minutes of cooking.

PESTO BEAN SOUP

Steps:

• In a 4-qt. slow cooker, combine the first 5 ingredients. Stir in 1/2 cup pesto. Cook, covered, on low until vegetables are tender, 4-6 hours. Before serving, stir in remaining pesto and the cheese. If desired, serve with additional pesto and cheese.

ITALIAN VEGETABLE SOUP

Steps:

• Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
• Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.

HOMEMADE ITALIAN VEGETABLE SOUP

Steps:

• In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender. , Add the pasta and tomatoes; heat through. Discard bay leaf.

ITALIAN VEGETABLE SOUP

Steps:

• In a large saucepan, combined the first nine ingredients.
• Bring to a boil.
• Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender.
• Add the pasta and tomatoes; heat through.
• Discard bay leaf before serving.

VEGETABLE MINESTRONE WITH PESTO

Steps:

• 1. In a medium saucepan over moderate heat, warm the oil. Add the onion, celery, carrot, leek, potato, and parsley, and sauté, stirring frequently, until the vegetables are soft, about 5 minutes.
• 2. Add the fava beans, tomatoes, zucchini, and 2 quarts of water to the pot. Bring the soup to a boil, then add the green beans, peas, spinach, and the Parmigiano-Reggiano rind. Reduce the heat to moderately low, season to taste with salt and pepper, and simmer until the beans and potatoes are fully cooked and tender, about 20 minutes.
• 3. Remove and discard the Parmigiano-Reggiano rind. Divide the soup among heated soup bowls and top with the pesto. Note: You may cool, cover, and refrigerate the soup up to 3 days or freeze it for up to 2 months.

WINTER VEGETABLE AND BEAN SOUP WITH PESTO

Steps:

• For pesto:
• Puree all ingredients in processor. Season with salt and pepper. (Pesto can be made 1 day ahead. Cover and refrigerate.)
• For soup:
• Combine first 4 ingredients in heavy large pot. Cover and cook over medium-low heat until vegetables are almost tender, stirring occasionally, about 8 minutes. Add broth; bring to boil. Stir in orzo; boil uncovered until orzo is almost tender, stirring often, about 12 minutes. Add green beans; reduce heat and simmer until beans are tender, about 6 minutes. Stir in cannellini and crushed pepper; simmer until heated through, about 3 minutes. Season with salt and pepper.
• Divide pesto among 4 bowls. Ladle soup over pesto; swirl to blend. Sprinkle with 2 tablespoons cheese.

ITALIAN VEGETABLE SOUP

Steps:

• Gently cook the onion, carrots and celery in the oil in a large saucepan for 20 mins, until soft. Splash in water if they stick. Add the sugar, garlic, purée, herbs and courgettes and cook for 4-5 mins on a medium heat until they brown a little.
• Pour in the beans, tomatoes and stock, then simmer for 20 mins. If you're freezing it, cool and do so now (freeze for up to three months). If not, add half the Parmesan and the pasta and simmer for 6-8 mins until pasta cooked. Sprinkle with basil and remaining Parmesan to serve. If frozen, defrost then re-heat before adding pasta and cheese and continuing as above.

SIMPLE ITALIAN VEGETABLE SOUP

Steps:

• In a Dutch oven, saute carrots and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, water, zucchini, basil, salt, oregano, pepper and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Stir in the kidney beans, spinach, macaroni and parsley. Cover and cook 15 minutes longer or until macaroni is tender. Garnish with cheese.