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.
MINESTRONE SOUP
A classic Italian soup perfect for a cool night. Minestrone is a smart choice full of veggies, beans and shells just waiting to warm you up.
Provided by My Food and Family
Time 40m
Yield Makes 8 servings, 1 cup soup and 5 crackers each.
Number Of Ingredients 8
Steps:
- Combine all ingredients except crackers in large saucepan. Bring to boil on medium-high heat.
- Simmer on medium-low heat 20 min. or until macaroni is tender.
- Serve with crackers.
Nutrition Facts : Calories 190, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 9 g
FAMILY FAVORITE HEALTHY MINESTRONE SOUP!
This is our family's favorite minestrone soup recipe. We've tried others and keep coming back to this one, because it's usually healthier (no oil) and has more ingredients I have on hand. It's such a healthy filling meal. We are not sure where the recipe came from, but it's been on a piece of paper that is falling apart and I knew if I didn't put it in here I might lose it forever one day.
Provided by Enjolinfam
Categories Beans
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In a large soup pot combine the stock, the undrained tomatoes, potato, onion, celery, carrot, cabbage, and Italian seasoning. Bring to a boil and reduce heat. Simmer for about 15 minutes.
- Stir in the beans, corn, zucchini, and pasta. Simmer for 10 to 15 more minutes until the vegetables are tender. Season wit salt and pepper.
MINESTRONE SOUP
This is an easy soup, perfect for weeknights when you don't have a lot of time. It like it because it uses items I normally keep on hand and tastes great. This recipe can be easily doubled (I have even quadrupled it) for a larger crowd.
Provided by Texas Tornado
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Brown meat in skillet; drain well.
- In a medium pot, combine all ingredients except noodles and cheese.
- Bring to a boil and add noodles. Lower heat to simmer.
- Simmer 15-20 minutes or until noodles are cooked. Stir occasionally and adjust seasoning to taste.
- Ladle into bowls and sprinkle with cheese.
- I serve this with crusty bread.
- You can add additional seasonings if desired to your personal preference.
Nutrition Facts : Calories 744.2, Fat 29.4, SaturatedFat 10.2, Cholesterol 117.7, Sodium 2707.9, Carbohydrate 66.7, Fiber 18.4, Sugar 12.4, Protein 54.9
ROASTED MINESTRONE SOUP
Make and share this Roasted Minestrone Soup recipe from Food.com.
Provided by Julie Bs Hive
Categories European
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 450°.
- Mix onion, carrots, celery, zucchini, garlic, oil, salt and pepper in a large rimmed baking sheet. Place on middle rack and roast for 30 minutes, stirring once or twice.
- While vegetables are roasting, bring a pot of water to boil and cook pasta for 9-11 minutes, or until almost done. Drain and set aside.
- Remove vegetables from the oven and stir in beans and tomatoes. In a small bow, mix tomato paste and wine, then pour mixture over vegetables and mix to coat all the vegetables. Roast another 8 minutes.
- Remove from the oven and transfer vegetables to a large soup pot. Add 1 cup broth and scrape up all the bits from bottom of pan then add then add this mixture and remaining broth to pot of vegetables. Simmer soup over moderately high heat for 15 minutes. Stir in reserved pasta; cook an additional 2-3 minutes until pasta is heated through. Add basil and taste for seasoning. Serve hot, with cheese on the the side.
Nutrition Facts : Calories 187, Fat 3.2, SaturatedFat 0.9, Cholesterol 2.8, Sodium 367.9, Carbohydrate 29.8, Fiber 6.5, Sugar 5.9, Protein 9.1
TASTY MINESTRONE SOUP
My favorite Minestrone. I found it in The New Basics Cookbook by Rosso & Lukins. Serve it topped with a good grated Pecorino Romano.
Provided by SwissItalian
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Cook bacon in a large soup pot, to render fat, about 10 minutes. Add butter, melt. Add garlic, carrots, onions and leeks and raise heat. Cover and wilt vegetables for 10 minutes (stir occasionally). Add cabbage, zucchini, both stocks and tomato paste. Bring to a boil. Reduce to simmer. Add Italian parsley, oregano, basil, pepper and salt. Simmer for 15 minutes. Add beans, tomatoes and pasta. Simmer until pasta is tender. Adjust seasonings, if needed. Ladle into individual bowls and top with Pecorino. Enjoy!
Nutrition Facts : Calories 268.1, Fat 14.1, SaturatedFat 5.7, Cholesterol 23, Sodium 1031.6, Carbohydrate 25.1, Fiber 5.5, Sugar 6.8, Protein 12
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5/5 (1)Category DinnerServings 8Total Time 40 mins
- Heat the olive oil over medium-high heat in a large (5-quart or larger) pot or dutch oven (here's the one I own and love!) Add the onion, carrots, celery, zucchini, garlic, Italian seasoning, salt, and pepper. Stir and cook for 5 minutes to allow the vegetables to soften. Add the tomato paste and cook for 1-2 minutes.
- Add the broth, water, bay leaves, all the beans, and diced tomatoes. Stir together. Bring to a boil, then add the uncooked pasta. Reduce the head to medium, cover and summer for 10-12 minutes or until the pasta is cooked. Stir in the chopped spinach and lemon juice. Simmer for 2-3 more minutes. Remove both bay leaves.
- Store leftovers in an airtight container in the refrigerator for up to 1 week. To reheat, pour into a pot over medium heat and cook until warm. Likewise, it can also be heated in the microwave. Feel free to add more broth or water if it's too thick— I usually do. The pasta tends to soak up the broth.
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