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
LENTIL MINESTRONE WITH GREENS
A number of greens work well in this hearty Italian dish. Chard and turnip greens are growing in my garden, so those are ones I'm using now, but I wouldn't hesitate to use kale, either.
Provided by Martha Rose Shulman
Categories dinner, weekday, soups and stews, main course
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large, heavy soup pot over medium heat, and add the onion and carrot. Cook, stirring, until the onion is tender, about 5 minutes. Add half the garlic and 1/2 teaspoon salt. Stir together for a minute, just until the garlic is fragrant, and add the tomatoes and their liquid. Turn up the heat slightly and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes.
- Stir in the lentils, water and bouquet garni, and bring to a boil. Reduce the heat to low, cover and simmer 30 minutes. Add the remaining garlic, salt to taste and add the greens. Continue to simmer, covered, for another 15 minutes. Add freshly ground pepper, taste and adjust seasoning. Stir in the pasta, and continue to simmer until the pasta is tender, five to 10 minutes. Remove the bouquet garni and serve, passing grated Parmesan at the table.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 3 grams, Carbohydrate 43 grams, Fat 4 grams, Fiber 8 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 1080 milligrams, Sugar 4 grams
LENTIL MINESTRONE SOUP
This is one of Deborah Madison's(of Vegetarian Cooking for Everyone cookbook fame) favorite soup recipes of all time. It's even better the second day! Add the cooked pasta and greens just before serving so the retain their color and texture. Enjoy!
Provided by Sharon123
Categories Lentil
Time 1h5m
Yield 4-6
Number Of Ingredients 18
Steps:
- Heat the oil in a wide soup pot with the onions. Saute over high heat, stirring frequently, until lightly browned, about 10 minutes.
- Add the tomato paste, parsley, garlic, vegetables, and 2 teaspoons salt and cook 3 minutes more.
- Add the lentils, bay leaves, parsley and thyme sprigs, and water and bring to a boil. Lower the heat and simmer, partially covered, for 30 minutes.
- Taste for salt and season with pepper to taste. If it needs more depth, add soy sauce to taste, starting with 1 tbls. The soup may seem a little bland at this point, but the flavors will come together when the soup is finished. Remove the bay leaves, parsley and thyme sprigs.
- Boil the greens in salted water until they are tender and bright green, then chop them coarsely.
- When ready to serve, add the greens and pasta to the soup and heat through.
- Serve with extra virgin olive oil drizzled into each bowl, a generous grind of black pepper, and the shaved Parmesan cheese.
- Enjoy!
LENTIL MINESTRONE SOUP
A satisfying main dish soup from "The Best Vegetarian Recipes" by Martha Rose Shulman. The pasta and rice absorb a lot of the liquid, so the soup is thick (add more water if you want a brothier soup). Advance preparation: The soup is even better if it's made a day ahead of time; but don't add the pasta or rice or parsley until you reheat. Then proceed with step 4. It will keep for 5 days in the refrigerator and for 3 to 4 months in the freezer.
Provided by blucoat
Categories Lentil
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil over medium-low heat in a heavy soup pot or Dutch oven. Add the onion, carrot, and celery. Cook, stirring, until the vegetables are tender, about 5 minutes. Stir in half the garlic. Cook, stirring, just until the garlic smells fragrant and is beginning to color, about 1 minute. Stir in the tomatoes. Turn the heat to medium and bring the tomatoes to a simmer. Cook, stirring often, for about 10 minutes, until the tomatoes have cooked down somewhat and smell fragrant. Stir in the lentils and 8 cups water and bring to a boil.
- Meanwhile, tie the Parmesan rind (if using), parsley, thyme, and the bay leaf together with kitchen twine, or tie in a piece of cheesecloth. Add to the soup. Add the cayenne, reduce the heat, cover, and simmer for 30 minutes.
- Add salt, about 2 teaspoons to begin with (you will probably add more) and the remaining garlic. Simmer for another 15 to 30 minutes, until the lentils are tender and the broth is fragrant.
- Add pepper, and stir in the pasta or rice. Continue to simmer for another 10 to 15 minutes, until the pasta or rice is cooked through.
- Taste to adjust the seasonings, and remove the Parmesan rind bundle. Stir in the chopped parsley. Serve, topping each bowl with a generous sprinkle of Parmesan cheese.
Nutrition Facts : Calories 149.6, Fat 3.9, SaturatedFat 1.1, Cholesterol 3.7, Sodium 174.9, Carbohydrate 21.7, Fiber 5.5, Sugar 3.8, Protein 8.1
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- Bring several cups of water to a boil in a large soup pot. If using chard, remove leaves from stems. Add 1 1/2 teaspoons of salt to the water. Cook the greens in the salted water until they’re tender and bright green—just 3-4 minutes, then scoop out of the water, drain, and cool. (Keep the cooking water in the pot to use for the pasta.) Use your hands to squeeze moisture from the greens and chop them coarsely. Set aside.
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5/5 (3)Total Time 10 hrs 20 minsCategory Dinner, Lunch, Main CourseCalories 211 per serving
- If using an instant pot, set to sauté and add olive oil, carrots, celery, and onion. Saute until beginning to soften. About 5-7 minutes.
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