Minestrone Volumetrics Food

THE BEST MINESTRONE

The Best Minestrone image

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

Ingredients

3 tablespoons olive oil
4 ounces pancetta, cut into 1/8-inch pieces
3 large carrots, cut into 1/2-inch pieces
2 large celery stalks, cut into 1/2-inch pieces
1 medium yellow onion, chopped
3 cloves garlic, finely grated
2 bay leaves
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
12 ounces small Yukon potatoes, quartered
1 large zucchini, cut into 1/2-inch pieces
One 14-ounce can whole peeled tomatoes, crushed
4 cups packed curly kale leaves, torn
One 15-ounce can cannellini beans plus liquid
1/2 cup dry ditalini or other small pasta shape
Grated Parmesan, for serving

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.

CLASSIC MINESTRONE SOUP

Classic Minestrone Soup image

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

Ingredients

1 tablespoon olive oil
1 cup diced onion
¾ cup diced carrot
¾ cup sliced celery
1 teaspoon minced garlic
1 ½ teaspoons minced fresh rosemary
1 (15 ounce) can Contadina® Tomato Sauce
1 (15 ounce) can cannellini beans, rinsed and drained
2 cups College Inn® Chicken Broth
1 cup diced zucchini
½ cup dry ditalini pasta
¼ teaspoon black pepper
¼ cup chopped fresh Italian parsley
1 teaspoon Shredded Parmesan cheese

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

CLASSIC MINESTRONE

Classic Minestrone image

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

Ingredients

2 tablespoons olive oil, plus more for serving (optional)
1 medium red onion, chopped
2 medium carrots, peeled and diced
1 large celery stalk, diced
1/4 teaspoon red-pepper flakes
1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried
Coarse salt and ground pepper
1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped
1 large potato, peeled and diced
1/4 head Savoy or green cabbage (1/2 pound), cored and thinly sliced
1 can (15 ounces) cannellini beans, rinsed and drained
1/2 pound green beans, trimmed and cut into 1-inch pieces
1 garlic clove, minced (optional)
1/4 cup thinly sliced fresh basil, plus torn leaves for serving (optional)
3/4 cup grated Parmesan, for serving

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

MINESTRONE (VOLUMETRICS)

Minestrone (Volumetrics) image

Make and share this Minestrone (Volumetrics) recipe from Food.com.

Provided by zeldaz51

Categories Vegan

Time 1h

Yield 8 cups, 8 serving(s)

Number Of Ingredients 13

Ingredients

2 teaspoons olive oil
1 cup chopped onion
1 cup shredded carrot
1 cup water
1 1/2 cups low-sodium vegetable juice (V8)
3 cups vegetable broth
1 1/4 cups cored diced tomatoes
3/4 teaspoon dried thyme
1 teaspoon dried oregano
black pepper
3/4 cup small whole wheat pasta, cooked separately (shells or other shape)
1 cup canned cannellini beans, rinsed and drained
3 cups shredded spinach

Steps:

Heat the oil in a 4 to 5 quart pan over medium heat. Add onions and carrots and cook 5 minutes, stirring occasionally.
Add the water, juice, broth, tomatoes, thyme, oregano, and pepper. Bring the soup to a boil, reduce the heat, and simmer, covered, for 30 minutes.
Add the cooked pasta, beans, and spinach and cook on medium-low until spinach wilts.

CANNELLINI BEAN SOUP (VOLUMETRICS)

Cannellini Bean Soup (Volumetrics) image

Quick to make, high-fiber soup from The Volumetrics Eating Plan. Omit cheese and add some nutritional yeast for the vegan version. Use any white bean you prefer. Freezes well.

Provided by zeldaz51

Categories Beans

Time 30m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 14

Ingredients

1 teaspoon olive oil
1 cup chopped onion
1 1/2 teaspoons chopped garlic
1 cup water
2 cups cored died tomatoes
2 cups canned cannellini beans, drained and rinsed
1 cup diced zucchini
1/2 cup frozen peas, thawed
1 cup thinly sliced carrot
1 tablespoon chopped flat leaf parsley
3/4 teaspoon dried thyme
fresh ground black pepper
2 cups vegetable broth
4 tablespoons parmesan cheese

Steps:

Lightly spray a 4 to 5 quart pot with cooking spray and place over medium heat. Add the oil, onion, and garlic and cook 5 minutes, stirring frequently.
Stir in remaining ingredients (except cheese) and bring to a simmer, stirring occasionally. Simmer 10 minutes, stirring occasionally. Sprinkle with Parmesan when serving.

Nutrition Facts : Calories 205.1, Fat 3.8, SaturatedFat 1.3, Cholesterol 4.4, Sodium 506.7, Carbohydrate 32.9, Fiber 10.7, Sugar 9.6, Protein 11.5

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