HEARTY MINESTRONE
This version of the Italian classic soup Minestrone is packed with leeks, potatoes, beans, zucchini, spinach and orzo, making it perfect for a hearty lunch or supper on a cold winter's night. To make a vegetarian version use vegetable rather than chicken broth. Top each bowl with freshly grated Parmigiano-Reggiano for a zesty burst of flavor.
Provided by Kathleen Desmond Stang
Categories Healthy Italian Soup Recipes
Time 45m
Number Of Ingredients 14
Steps:
- Heat oil in a Dutch oven or large soup pot over medium-high heat. Add leeks and cook, stirring occasionally, until soft, about 3 minutes. Add broth, water, potato, thyme, salt and pepper. Bring to a boil, reduce heat to low and simmer, covered, for 5 minutes.
- Add orzo and cook, partially covered, stirring occasionally to prevent sticking, for 5 minutes. Add beans and zucchini and continue to cook, partially covered, until the vegetables and pasta are tender, about 8 minutes more.
- Stir in spinach and cook, stirring, until wilted, about 2 minutes. Season the soup with vinegar. Ladle into bowls and garnish with Parmesan.
Nutrition Facts : Calories 298.7 calories, Carbohydrate 54.5 g, Cholesterol 2.2 mg, Fat 4.8 g, Fiber 13.8 g, Protein 18.2 g, SaturatedFat 0.9 g, Sodium 1080.3 mg, Sugar 7.1 g
MINESTRONE WITH SAUTEED CROUTONS AND PARMIGIANO-REGGIANO
Steps:
- For the Sauteed Croutons: Heat olive oil in a large saute pan over medium-high heat, add the garlic and cook for 3 to 4 minutes, to flavor the oil. Remove the garlic, add the bread cubes and toss to coat. Saute until golden brown on all sides, season lightly with salt. Remove to a plate lined with paper towels.
- For the Soup: Heat oil in a 4 quart pot, add the onion, celery, garlic, carrot and pancetta and cook until soft. Add the cabbage, chard, potato, water, broth, tomatoes and bouquet garni. Bring the soup to a gentle simmer and cook for 15 to 20 minutes. Place half of the beans (1 1/2 cups) in a food processor and process until smooth. Add the puree and the whole beans to the simmering soup. Simmer the soup for about 5 minutes. Add the spinach and cook for 2 minutes. Season with salt and pepper to taste. Ladle the soup into bowls, garnish with sauteed croutons and cheese.
VEGGIE-PACKED AUTUMN MINESTRONE
Provided by Jeff Mauro, host of Sandwich King
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- In a large stockpot, heat the oil over medium heat. Add the sausage and cook until no longer pink and just turning brown, 5 to 8 minutes. Add the celery, carrots and onions and saute until translucent, about 15 minutes. Add the rosemary, tomato paste and garlic and cook for 1 minute. Stir in the stock, tomatoes, beans and bay leaf and bring to a simmer. Simmer for 40 minutes.
- Add the sweet potatoes and zucchini and simmer until cooked al dente, about 10 minutes more.
- Place 1/2 cup of baby spinach at the bottom of each serving bowl and ladle on a portion of bubbling hot soup. The heat from the soup will wilt the spinach perfectly. Serve with some freshly grated Parmigiano-Reggiano and a squeeze of fresh lemon.
HEARTY AND HEALTHY 3 BEAN MINESTRONE
Provided by Rachael Ray : Food Network
Time 2h
Yield 4 servings
Number Of Ingredients 30
Steps:
- Set aside or prepare the stock and roasted tomatoes.
- Heat a large pot or Dutch oven over medium to medium-high heat, add extra-virgin olive oil, a couple of turns of the pan. Add the prosciutto and stir a couple of minutes. Add the chopped onions, celery, carrots, garlic, and chile pepper, season with salt, and pepper. If you are using potatoes, add them here. If you are using pasta, heat a second medium pot of water to a boil for the pasta and cook according to package directions for al dente. Cool the pasta and drizzle with a touch of extra-virgin olive oil. Cover and store separately from the soup. Cover the pan and sweat the vegetables 10 minutes, stirring occasionally. Add the cannellini beans, garbanzo beans, prepared stock and prepared tomatoes. Bring the soup to a boil and add the green beans. Bring the soup back to a bubble, then turn off the heat and cool the soup. Store the soup in the refrigerator for a make-ahead meal.
- To reheat the soup: Place the soup over medium-high heat. Crisp up the bread in a warm oven. When the soup comes to a boil, stir in the cooked pasta, escarole, and a little lemon zest. Turn off the heat when pasta is warmed through. Serve the soup in shallow bowls and top with cheese, a drizzle of extra-virgin olive oil, and crusty bread alongside for mopping.
- For the stock:
- Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.
- For the tomatoes:
- Heat the oven to 500 degrees F.
- Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl.
Nutrition Facts : Calories 531 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 5 milligrams, Sodium 1092 milligrams, Carbohydrate 87 grams, Fiber 18 grams, Protein 23 grams, Sugar 12 grams
MINESTRONE WITH PARMIGIANO-REGGIANO
Make and share this Minestrone With Parmigiano-Reggiano recipe from Food.com.
Provided by ratherbeswimmin
Time 9h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in a large skillet over med-high heat; add the garlic, onion, carrots, celery, and rosemary; saute until the vegetables begin to soften, 4-5 minutes.
- Add in the tomatoes and wine; allow some of the liquid to evaporate from the pan.
- Transfer the contents of the skillet to the insert of a 5-7 quart slow cooker; add in the zucchini, white beans, cabbage, green beans, cauliflower, Parmigiano-Reggiano rind, broth, salt, and pepper.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Stir in the cooked pasta at the end of the cooking time; cover, and set on warm until ready to serve.
- Serve the soup garnished with the grated Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 267.7, Fat 2.5, SaturatedFat 1.1, Cholesterol 3.6, Sodium 445.3, Carbohydrate 49.2, Fiber 10.3, Sugar 6.8, Protein 13.8
PARMIGIANO REGGIANO
Parmigiano Reggiano is from Italy and it's been made for over 1,000 years.
Provided by Cathy Strange
Time 2m
Yield 1 serving
Number Of Ingredients 1
Steps:
- Parmigiano Reggiano is from Italy it's been made for over 1,000 years . It's produced traditionally in copper vats and the aging process takes a minimum of 12 months although I like it aged for 24 months. Look for the pin dot marking on the rind so you know you have authentic Parmigiano Reggiano.
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