ITALIAN MINESTRONE SOUP
Nothing says more "comfort food" than thick, creamy Minestrone Soup.Italian Minestrone soup is made with seasonal veggies, legumes and small pasta shape or rice.
Provided by Italian Recipe Book
Categories Soup
Number Of Ingredients 15
Steps:
- In a large pot add a generous drizzle of extra virgin olive oil, roughly chopped onion, carrots, celery, garlic clove, and pancetta cubes. Sautee on medium heat for a few minutes stirring a couple of times in the process.
- Add potatoes, butternut squash, tomatoes, bay leaf, rosemary sprigs and a couple of pinches of salt.
- Give a nice stir and add enough water to cover all the veggies.Bring to a boil and simmer on low heat for 40 minutes. Add more liquid if needed.
- Past this time veggies will become super soft and will "melt" one into another creating delicious creamy texture.
- Once veggies are cooked add chopped savoy cabbage or other leafy greens and drained canned beans. Add more water if needed. Give a nice stir and cook for another 15 minutes.
- As a last step, add pasta or rice. Let cook for 5-15 more minutes depending on how long pasta or rice will take to cook.
- If you're not planning to serve minestrone right away, don't add pasta or rice immediately.Instead, bring the soup to a boil when you're ready to serve it and then add pasta or rice.
- Minestrone is ready to serve when pasta (rice) is cooked. I takes about 5-6 minutes for ditalini pasta and about 15 minutes for rice.
- Serve hot or warm generously topped with fresh grated Parmesan cheese.
CLASSIC MINESTRONE SOUP
Minestrone soup is an Italian favorite! This version is made with cannellini beans, chicken stock, cabbage, potato, zucchini, carrots, plum tomatoes, and Parmesan cheese.
Provided by Elise Bauer
Categories Lunch Soup 1-Pot Comfort Food Freezer-friendly Italian Minestrone Soup
Time 1h5m
Yield 6
Number Of Ingredients 18
Steps:
- Sauté the vegetables: Heat oil in a 4- to 5-quart thick-bottomed pot on medium-high heat. Add the onion, carrot, and celery. Cook until lightly browned, about 8 minutes. Add the garlic and cook a minute more. Add the bay leaf, thyme, fennel seeds. Add the potato, cabbage, zucchini, and tomatoes. Add the chicken stock.
- Simmer the soup: Bring to a boil and reduce heat to a simmer. Partially cover and simmer for 20 minutes, until the vegetables are tender and cooked through.
- Finish the soup: Add the beans and parsley to the soup. Season to taste with salt and pepper. Bring to a simmer and cook for 5 more minutes. Remove bay leaf and thyme sprigs. Serve with a sprinkle of grated Parmesan cheese.
Nutrition Facts : Calories 385 kcal, Carbohydrate 52 g, Cholesterol 10 mg, Fiber 9 g, Protein 16 g, SaturatedFat 3 g, Sodium 1078 mg, Sugar 10 g, Fat 14 g, ServingSize Serves 6, UnsaturatedFat 0 g
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 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
MINESTRONE SOUP (WHITE)
I love a good minestrone soup without the tomato based flavor and came up with this recipe. My husband, who is the pickiest eater EVER, loves it. I guess that says something. A tasty way to get those veggies! Can add or delete veggies as you like. Really anything goes. Freezes well. Enjoy!
Provided by lisazem926
Categories Clear Soup
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Cook onions in olive oil til they start to turn clear.
- Add garlic and cook til just before browning.
- Add water and boullion cubes. Add cabbage and cook til it starts to wilt.
- Add carrots, celery, potatoes, thyme and parsley and cook til just about tender.
- Add remaining ingredients and cook for about 15-20 more minutes.
- *Probably could use vegetable broth. I just had the boullion cubes so I used them.
Nutrition Facts : Calories 543.5, Fat 12.4, SaturatedFat 1.7, Sodium 612, Carbohydrate 93.1, Fiber 21, Sugar 10.8, Protein 20.3
CLASSIC MINESTRONE SOUP
Whip up this classic Italian vegetable soup with a rich tomato base and pasta. It's low in calories and packed with fibre and vitamin C
Provided by Esther Clark
Categories Lunch, Starter
Time 1h5m
Number Of Ingredients 17
Steps:
- Heat the oil in a large saucepan or casserole pot over a low-medium heat and gently fry the onion, celery, carrot, courgette and pancetta for 10 mins. Add the garlic and oregano, and cook for 1 min. Tip in the beans, chopped tomatoes, purée, stock and bay leaf. Season to taste. Bring to the simmer and cook for 30 mins.
- Add the pasta and greens, and cook for a further 10 mins. Ladle into bowls and scatter with the basil and some parmesan.
Nutrition Facts : Calories 225 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 9 grams protein, Sodium 0.98 milligram of sodium
MINESTRONE
A classic Minestrone recipe.
Categories Soup/Stew Bean Leafy Green Pork Tomato High Fiber Kale Zucchini Fall Gourmet
Yield Makes about 10 cups, serving 6 to 8
Number Of Ingredients 16
Steps:
- In a large bowl let the white beans soak in enough water to cover them by 2 inches overnight or quick-soak them. Drain the white beans, in a saucepan combine them with enough water to cover them by 2 inches, and simmer them, uncovered, adding more water if necessary to keep them barely covered, for 45 minutes to 1 hour, or until they are tender. Add the salt and simmer the white beans for 5 minutes more. Remove the pan from the heat and let the white beans stand, uncovered.
- In a heavy kettle cook the pancetta in the oil over moderate heat, stirring, until it is crisp and pale golden, add the onion, and cook the mixture, stirring, until the onion is softened. Add the carrots, the celery, and the garlic and cook the mixture, stirring, for 4 minutes. Add the zucchini, the green beans, and the potatoes, peeled and cut into 3/4-inch dice, and cook the mixture, stirring, for 4 minutes. Add the cabbage and the kale and cook the mixture, stirring, until the cabbage is wilted. Add the tomatoes and the broth and simmer the soup, covered, for 1 hour.
- Drain the white beans, reserving the liquid, in a blender or food processor purée half of them with 1 cup of the reserved liquid, and stir the purée and the remaining white beans into the soup. Simmer the soup, uncovered, for 15 minutes, thin it if desired with some of the remaining reserve liquid, and season it with salt and pepper. The soup may be made 3 days in advance and kept covered and chilled. Reheat the soup, thinning it with water as desired. Serve the soup with the Parmesan, the bruschetta, and the sausages.
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4/5 (29)Estimated Reading Time 2 minsCategory SoupsCalories 1913 per serving
- Heat the olive oil in a large saucepan or soup pot on medium-high heat. Add garlic. Fry until it turns to a light gold.
- Add the onions, carrots, celery, sage, thyme, and bay leaf. Sauté for a minute. Cover and turn the heat to medium-low. Sweat the vegetables for about 10 minutes, until they soften. Stir from time to time. Do not let them stick and burn!
- Add the pearl barley and cabbage. Mix well with the other vegetables. Cover again and sweat for another 3-5 minutes or until the cabbage begins to soften. Add the parsley and cook for another minute or so. Add the stock and Parmesan rind and bring the soup to a boil over a high heat. Cover, turn the temperature to low and simmer gently for 25 minutes, or until the barley is nearly cooked.
- Add the beans. If home cooked, add their liquid, too. Bring back to a simmer. Cover and cook for another 10 minutes. Discard bay leaf. Dice the Parmesan rind and return it to the pot. Adjust seasoning and grind a little black pepper on top. Serve with freshly grated Parmesan cheese and a drizzle of good olive oil.
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