SIMPLE ITALIAN MINESTRONE SOUP
Simple and hearty Italian minestrone soup, brimming with vegetables, beans and a little pasta. The draw here is in the thick, flavorful tomato broth with piney rosemary, lots of fresh herbs, and Parmesan rind (a secret ingredient that Italian grandmothers have been using for years to flavor their soups)!
Provided by Suzy Karadsheh
Categories Soup
Number Of Ingredients 20
Steps:
- In a large Dutch oven, heat the extra virgin olive oil over medium heat until shimmering but not smoking. Add onions, carrots and celery. Raise heat to medium-high, if you need to, and cook, tossing regularly, until the veggies soften a bit (about 5 minutes or so). Add the garlic and cook another minute, tossing regularly.
- Add the zucchini or yellow squash and green beans. Season with paprika, rosemary, and a generous pinch of kosher salt and pepper. Toss to combine.
- Now add the crushed tomatoes, broth, fresh thyme, bay leaf and Parmesan rind (if using.) Bring to a boil, then reduce the heat to a gentle simmer and partially cover the pot. Let simmer for about 20 minutes or so.
- Uncover the pot and add the kidney beans. Cook for another 5 to 10 minutes.
- Finally, Stir in the parsley and fresh basil. And, if serving immediately, stir in the cooked pasta and simmer ever so briefly till the pasta is warmed through; do not overcook. (See Cook's Tip #2)
- Remove the cheese rind and bay leaf. Taste and adjust seasoning to your liking. Serve the minestrone hot in dinner bowls with a sprinkle of grated Parmesan (optional.)
Nutrition Facts : Calories 211.9 kcal, SaturatedFat 1.5 g, Carbohydrate 26.7 g, Fiber 7.4 g, Protein 6.8 g, Cholesterol 0.7 mg, ServingSize 1 serving
MINESTRONE WITH FRESH HERBS
Our Minestrone has an array of vegetables, including tomatoes, carrots, eggplant, zucchini, bell peppers, and cranberry beans; additional color comes from red and green pasta shells.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 19
Steps:
- In a stockpot over medium heat, heat olive oil. Add onion, shallot, garlic, pepper, oregano, marjoram, thyme, rosemary, celery, and carrots; saute, stirring frequently, until onions are soft and translucent, about 8 minutes.
- Add eggplant, red pepper, and zucchini; saute until vegetables are softened, about 5 minutes more. Add chicken stock and canned tomatoes, and bring to a boil, stirring to break up the tomatoes. Reduce heat to low, and let simmer until vegetables are tender, about 12 minutes. Add beans and pasta; cook until heated through, about 2 minutes more. Serve immediately, sprinkled with Parmesan if desired.
Nutrition Facts : Calories 278 g, Cholesterol 1 g, Fat 3 g, Fiber 4 g, Protein 13 g, Sodium 874 g
FISH MINESTRONE WITH HERB SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 47m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the Fish Minestrone: Warm the olive oil in a large pot over medium-low heat. Add the leeks, carrots, zucchini, and green beans. Stir to combine and cook until tender, about 10 minutes. Add the beans and the chicken broth. Cook until the broth is simmering and the beans are warmed through, about 5 minutes. Season the fish filets with the salt and pepper and add them to the simmering soup. Simmer until the fish is cooked, about 7 minutes depending on the thickness of the fish. Season the soup with salt and pepper.
- For the Herb Sauce: While the fish cooks, combine the parsley, oregano, garlic, and red wine vinegar in a food processor. Pulse the machine until the herbs are almost a paste. Add the olive oil in a steady stream while the machine is running. Season with salt and pepper.
- To serve, ladle the soup into bowls and top each serving with a spoonful of the herb sauce. Serve immediately.
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
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
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
CORRIGAN'S MINESTRONE
Hearty and filling vegetarian soup with potatoes, carrots, celery, onion, garlic, beans and pasta. Make sure you have the storage for the left-overs.
Provided by CORRIGAN GOMMENGINGER
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium heat. Stir potatoes, carrots, celery, onion and garlic into pot. Mix in tomato paste, beans, broth and water. Season with basil, oregano and salt. Cook and stir 30 minutes, or until vegetables are tender.
- Mix macaroni into pot. Continue cooking 10 minutes, or until macaroni is tender.
Nutrition Facts : Calories 221.1 calories, Carbohydrate 41.8 g, Fat 3.1 g, Fiber 6.7 g, Protein 7.5 g, SaturatedFat 0.4 g, Sodium 873.9 mg, Sugar 4.9 g
HUNTER'S MINESTRONE (ADAPTED TO BE A BIT MORE HEALTHY)
Tyler's ultimate recipe. I'm adding it mostly because I want the nutritional content as I've adapted it. It's really tasty and filling. Spinach or other greens would be good stirred in and I also add some crushed red pepper flakes for an added layer of flavor.
Provided by annmarie
Categories European
Time 1h
Yield 10 cups, 10 serving(s)
Number Of Ingredients 17
Steps:
- Combine the stock and halved garlic head in a big saucepan and simmer for about 15 minutes to give the stock a nice, garlicky taste; strain out the garlic. Keep warm.
- Bring a pot of salted water to boil for the rigatoni.
- Pour 1 teaspoon olive oil and add Pam spray to a large saucepan. Add about eight sage leaves, rosemary and thyme and warm the oil over medium heat to infuse it with the flavor of the herbs, 3 to 4 minutes. Add the sausage (taken out of the casing) and cook, breaking up the sausage with the side of a big spoon until well browned. Chop the carrots, celery, and onion in a food processor. Add to the saucepan and cook for 3 to 4 minutes, until the vegetables are softened but not browned.
- To the pan with the sausage stir in the crushed tomatoes, bay leaf, cannelloni beans, and chicken stock. Bring to a simmer and cook for 15 minutes stirring occasionally.
- Add the parsley, and salt and coarsely ground black pepper, to taste. Discard the bay leaf and herb sprigs.
- Cook the rigatoni (or whatever other small pasta you like) in the boiling water for 6 minutes; it should be slightly underdone. Drain.
- Add some rigatoni to the bottom of the bowl, pour soup over, and then top with a bit of cheese.
- I keep the pasta in a separate container in the fridge, so that it doesn't absorb all of the broth.
Nutrition Facts : Calories 379.9, Fat 8, SaturatedFat 2.6, Cholesterol 44.9, Sodium 755, Carbohydrate 54.9, Fiber 8.3, Sugar 6.1, Protein 23.8
MINESTRONE WITH ITALIAN SAUSAGE
I got this recipe from Taste of Home and recently made it. It is a tasty satisfying soup. I did use frozen green beans instead of the fresh. This recipe does make a lot, but it does freeze well and tastes great reheated.
Provided by CookingONTheSide
Categories Stocks
Time 1h25m
Yield 3 quarts, 11 serving(s)
Number Of Ingredients 18
Steps:
- In soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain.
- Stir in the carrots, celery, leek and garlic; cook for 3 minutes.
- Add zucchini and green beans; cook 2 minutes longer.
- Stir in broth, tomatoes, cabbage, basil, oregano and pepper.
- Bring to a boil.
- Reduce heat; cover, simmer for 45 minutes.
- Return to a boil, stir in garbanzo beans, pasta and parsley.
- Cook for 6-9 minutes or until the pasta is tender.
- Serve with Parmesan cheese.
CLASSIC MINESTRONE
This famous Italian soup has been much imitated around the world with very different results. The homemade version is a delicious revelation and is also extremely healthy, as it has pasta, beans and fresh vegetables. Try to make the minestrone a day early and refrigerate as this improves the flavors. Serve with grated Parmesan cheese and chopped fresh parsley.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a large saucepan, over medium heat. Add leek, carrots, zucchini, green beans and celery. Cover, and reduce heat to low. Cook for 15 minutes, shaking the pan occasionally.
- Stir in the stock, tomatoes and thyme. Bring to a boil, then replace the lid, and reduce heat to low; simmer gently for 30 minutes.
- Stir in the cannellini beans with liquid and pasta. Simmer for an additional 10 minutes, or until pasta is al dente. Season with salt and pepper to taste before serving.
Nutrition Facts : Calories 320 calories, Carbohydrate 44.5 g, Fat 12 g, Fiber 10.1 g, Protein 12 g, SaturatedFat 1.7 g, Sodium 470.9 mg, Sugar 7.8 g
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