MINESTRONE WITH PARMIGIANO-REGGIANO
Provided by Bobby Flay
Time 1h5m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a 4-quart pot over medium-high heat. Add the onion, celery, garlic, carrots and pancetta and cook, stirring, until soft, about 5 minutes. Add 4 cups water, the cabbage, chard, potato, chicken stock, tomatoes and bouquet garni. Bring the soup to a gentle simmer and cook 25 to 30 minutes.
- Place half of the beans (1 1/2 cups) in a food processor and process until smooth. Add the bean puree and the whole beans to the soup and simmer 10 minutes. Add the spinach and cook 2 more minutes. Season generously with salt and pepper. Ladle the soup into bowls and garnish with cheese.
Nutrition Facts : Calories 275 calorie, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 21 milligrams, Sodium 263 milligrams, Carbohydrate 28 grams, Fiber 7 grams, Protein 12 grams
CONTEST-WINNING EASY MINESTRONE
This minestrone soup recipe is special to me because it's one of the few dinners my entire family loves. And I can feel good about serving it because it's full of nutrition and low in fat. -Lauren Brennan, Hood River, Oregon
Provided by Taste of Home
Time 1h5m
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 18
Steps:
- In a large saucepan, saute the carrots, celery and onion in oil and butter until tender. Add garlic; cook 1 minute longer., Stir in the broth, tomato sauce, beans, chickpeas, tomatoes, cabbage, basil, parsley, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add macaroni; cook, uncovered, 6-8 minutes or until macaroni and vegetables are tender., Ladle soup into bowls. Sprinkle with cheese. Freeze option: Before adding cheese, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 180 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 443mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 7g fiber), Protein 8g protein. Diabetic Exchanges
HEARTY MINESTRONE WITH PARMESAN RIND
Parmesan cheese rind adds incredible flavour to minestrone. Can garnish soup with pesto and/or parmesan cheese crisps
Provided by Abby Girl
Categories Beans
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Crostini: In bowl, toss together bread, oil and pepper; spread on rimmed baking sheet. Bake in 400 oven, tossing once until golden and crisp, 6 - 8 minutes. (Can make ahead).
- Cook pasta before adding to soup.
- Soup: Saute onion, celery, carrots, garlic, bay leaves, salt and pepper for about 5 - 8 minutes or until cooked. Scrape into slow cooker.
- Stir in tomato paste, ham hock, parmesan rind, potato, red and white beans and water. Cover and cook on low for 6 - 8 hours or until ham can be pulled off bone easily. Discard bay leaves and Paremesan rind.
- Increase heat to high. Stir in red pepper and zucchini; cook, covered for 20 minutes.
- Stir in cooked pasta.
Nutrition Facts : Calories 268.9, Fat 7.7, SaturatedFat 1.1, Sodium 583.4, Carbohydrate 43.8, Fiber 7.5, Sugar 6.8, Protein 9.2
PARMESAN CRISPS WITH PANCETTA AND ROMA TOMATO SALSA
Provided by Guy Fieri Bio & Top Recipes
Categories appetizer
Time 12m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl combine Parmesan, paprika, and freshly ground black pepper.
- On a parchment lined cookie sheet, add the Parmesan mixture in 2 tablespoon dots, 2 inches apart.
- Place in preheated oven and cook until cheese melts.
- Remove from oven and when cheese is cool enough to handle but still moldable, remove and form into small taco type shells
- In a small saute pan cook pancetta until crispy, remove and let cool. When cool, crumble with your hands.
- In a small bowl add tomatoes, basil, salt, freshly ground black pepper, olive oil, and toss gently to combine.
- Add tomato mixture to Parmesan crisps and top with pancetta.
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.
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CLASSIC TUSCAN MINESTRONE RECIPE | LANA'S COOKING
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5/5 (4)Total Time 1 hr 5 minsCategory Soups And StewsCalories 274 per serving
- In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion, carrot, celery, and garlic. Cook, stirring frequently, for 3-4 minutes or until the onion is translucent. Add the cabbage and cook, stirring, for 1 additional minute.
- Add the stock, tomatoes, parsley, basil, Italian seasoning, bay leaf and Parmesan rind (if using). Bring to a boil, then reduce the heat to low and simmer, partially covered, for 30 minutes.
- Add the zucchini, garbanzo beans, and green beans and simmer for an additional 10 minutes. Remove and discard the bay leaf and Parmesan rind.
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