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
MINESTRONE WITH WINTER GREENS
Nothing grounds you like sitting down to a bowl of home-cooked soup -- this one-pot meal is studded with vegetables and fortified with hearty cannellini beans.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Heat a large pot over medium-high. Add oil and garlic; cook, stirring occasionally, until garlic is golden, 2 to 3 minutes. Stir in tomato paste; cook, stirring, 1 minute. Add beans and wine; simmer, stirring occasionally, until liquid has thickened and wine has almost evaporated, about 4 minutes. Add 8 cups water, sage, and cheese; season with salt and black pepper. Simmer, partially covered, over medium-low 25 minutes.
- Bring soup to a boil, stir in pasta, and cook until al dente according to package instructions, stirring occasionally. Add chicory; cook, stirring, just until wilted, about 1 minute. Serve, topped with grated cheese and red-pepper flakes.
RED WINTER MINESTRONE WITH WINTER GREENS PESTO
The thing I like most about this soup is the pesto made from the greens of the beets and turnips, along with the kale. Yep, I'm going tip-to-tail. The soup itself gets its lovely red color from beets. You'll have more pesto than you need for the soup, so serve the leftovers over pasta or freeze for future soups. Serve the minestrone with crusty bread and a salad.
Provided by Oxbow Farm
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h5m
Yield 4
Number Of Ingredients 25
Steps:
- Bring a large pot of salted water to a boil. Prepare a bowl of ice water. Strip beet greens, turnip greens, and kale from their coarse stems and wash leaves well. Working in batches, cook each bunch in boiling water until bright green and slightly limp, about 1 minute. Transfer immediately to ice water and repeat with remaining greens. Discard cooking water.
- Remove greens from ice water and squeeze out as much water as possible.
- Combine greens, 2/3 cup olive oil, 2 cloves garlic, Parmigiano Reggiano cheese, and 1/2 teaspoon kosher salt in blender or food processor; blend until smooth. Transfer pesto to a bowl and cover surface with plastic wrap.
- Heat 1/4 cup olive oil in large pot over medium-high heat. Stir in onion, grated tomato, 4 cloves minced garlic, rosemary, 1/2 teaspoon kosher salt, bay leaf, and chili flakes. Cook, stirring frequently, for 5 minutes; reduce heat to low. Continue cooking and stirring until vegetables are a deep golden brown, 20 to 30 minutes.
- Pour remaining 2 tablespoons olive oil over onion mixture. Stir in leek, carrot, turnips, and beets. Increase heat to medium-high and cook, stirring occasionally, for 5 minutes.
- Pour white wine over vegetable mixture and scrape browned bits off the bottom of the pot. Mix cannellini beans and green beans into vegetable mixture; pour in 5 cups water. Bring liquid to a boil, reduce heat, and simmer until green beans are tender, about 5 minutes more. Stir in parsley and lemon juice.
- Divide soup among heated bowls and serve with a generous dollop of the winter greens pesto.
Nutrition Facts : Calories 916.1 calories, Carbohydrate 65.7 g, Cholesterol 6.2 mg, Fat 61.4 g, Fiber 16.1 g, Protein 20.4 g, SaturatedFat 9.6 g, Sodium 808.1 mg, Sugar 11 g
WINTER MINESTRONE
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.
- Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.)
- Ladle the soup into bowls and serve.
MINESTRONE WITH SPRING GREENS
This hearty spring soup is loaded with familiar elements of a traditional minestrone: pancetta, diced vegetables, tiny pasta and a rich chicken broth flavored with Parmesan. For this version, we've replaced cannellini beans with lima beans and added asparagus and escarole for a bright, green touch.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a dutch oven or other large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until lightly browned and tender, 4 to 6 minutes. Add the onion and celery and season with salt and pepper; cook, stirring occasionally, until tender, about 4 minutes. Add the garlic and cook until just softened, about 1 minute.
- Add the chicken broth, 2 cups water, the Parmesan rind, 3/4 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer. Add the lima beans and escarole and cook until the beans are tender and the escarole is wilted, about 3 minutes. Add the ditalini, return to a gentle simmer and cook until the pasta is tender, stirring and scraping the bottom of the pot occasionally to prevent sticking, 8 to 10 minutes.
- Add the asparagus and cook until just tender, 1 to 2 minutes. The soup should be thick, but if it is too thick, add more water or chicken broth 1/2 cup at a time. Season with salt and pepper and discard the Parmesan rind. Divide among bowls; drizzle with olive oil and top with pepper and grated Parmesan.
Nutrition Facts : Calories 530, Fat 25 grams, SaturatedFat 6 grams, Cholesterol 25 milligrams, Sodium 869 milligrams, Carbohydrate 57 grams, Fiber 10 grams, Sugar 3 grams, Protein 24 grams
WINTER MINESTRONE
Provided by Melissa Roberts
Categories Soup/Stew Bean Dinner Lunch Bacon Celery Carrot Winter Family Reunion Cabbage Escarole Potluck Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Cook pancetta, onions, celery, and carrots in oil in a wide 7-to 9-quart heavy pot over medium heat, stirring occasionally, while preparing chard.
- Cut out stems from chard and chop stems, reserving leaves. Stir chard stems into pancetta mixture with garlic, 1 teaspoon salt, and 3/4 teaspoon pepper and continue cooking, stirring occasionally, until vegetables are very tender and begin to stick to bottom of pot, about 45 minutes total. (Set aside chard leaves.)
- Push vegetables to one side of pot. Add tomato paste to cleared area and cook, stirring constantly, until it starts to caramelize, about 2 minutes. Stir paste into vegetables and cook, stirring, 2 minutes. (Paste may stick to pot, but don't let it burn.)
- Stir in tomatoes with their juice, breaking them up with a spoon, then add hot water (3 quarts), scraping up any brown bits from bottom of pot.
- Bring to a simmer. Stir in cabbage, escarole, and parmesan rind. Simmer, covered, until greens are tender, about 40 minutes.
- Coarsely chop chard leaves and stir into soup along with beans. Simmer, partially covered, 10 minutes. Discard rind. Season soup with salt and pepper. If using ditalini, stir in just before serving.
WINTER MINESTRONE AND GARLIC BRUSCHETTA
Provided by Ina Garten
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the pancetta and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned. Add the onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften. Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tablespoon salt, and 1 1/2 teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender. Discard the bay leaf. Add the beans and cooked pasta and heat through. The soup should be quite thick but if it's too thick, I add more chicken stock.
- Just before serving, reheat the soup, add the spinach, and toss with 2 big spoons (like tossing a salad). Cook just until the leaves are wilted. Stir in the white wine and pesto. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste. Serve large shallow bowls of soup with a bruschetta on top. Sprinkled with Parmesan cheese, drizzle with olive oil and serve hot.
- Preheat the oven to 425 degrees. Slice the baguette at a 45 degree angle in 1/2-inch-thick slices. Brush both sides of the bread with olive oil and bake for 6 minutes, until lightly toasted. Take the slices out of the oven and rub the surface of each one with the cut clove of garlic.
WINTER MINESTRONE
Provided by Giada De Laurentiis Bio & Top Recipes
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large, heavy stockpot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Cook, stirring frequently, until the onion is translucent, about 10 minutes. Add the Swiss chard and potato. Season with salt and pepper and cook for 2 minutes. Stir in the tomatoes and rosemary sprigs. Bring the mixture to a boil. Reduce the heat and simmer until the chard is wilted and the tomatoes are very soft, about 10 minutes.
- In a food processor or blender, combine 3/4 of the beans with 1/2 cup of broth. Blend until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan rind to the vegetable mixture. Simmer, stirring occasionally, until the potato pieces are tender, about 15 minutes. Stir in the remaining beans and the parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Discard the rosemary stems (the leaves will have fallen off) and season with salt and pepper, to taste. Ladle the soup into bowls and serve.
GREEN MINESTRONE
Categories Soup/Stew Vegetable Kid-Friendly Healthy Bon Appétit Small Plates
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons oil in a large heavy pot over medium heat. Cook leek, fennel, yellow onion, and celery, stirring occasionally, until softened but not taking on any color, about 5 minutes. Add broth; bring to a boil, reduce heat, and simmer until vegetables are just tender, 10-15 minutes.
- Add carrots and peas and simmer until carrots are just tender, about 5 minutes; season with salt and pepper.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and add pasta to soup.
- While pasta is cooking, process parsley and remaining 4 tablespoons oil in a food processor to a coarse paste, transfer to a small bowl, and mix in shallot. Season pesto with salt and pepper. Serve soup topped with pesto, pearl onions, and Parmesan.
MINESTRONE WITH COLLARD GREENS AND WHITE BEANS
Instead of the usual escarole or kale, use hearty collards in this familiar soup. The greens' slight bitterness plays nicely against the creamy beans and sweet tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 5 to 6 minutes. Add tomato paste, and cook, stirring, until onion is coated, about 30 seconds. Add collard greens, thyme, and red-pepper flakes. Cook, stirring, until collards start to wilt, 2 to 4 minutes.
- Place 1/4 of beans in a bowl, and mash them with the back of a spoon (this will help thicken soup). Add all the beans to the pan, as well as tomatoes with juice and 4 cups water. Bring to a boil; reduce heat, cover and simmer, until collards are tender, 10 to 15 minutes. Season with salt and pepper; serve with grated Parmesan, if desired.
Nutrition Facts : Calories 260 g, Fat 4 g, Fiber 10 g, Protein 14 g
WINTER MINESTRONE
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 18
Steps:
- Place beans in a medium bowl. Add enough cold water to cover by 2 inches. Let soak overnight. Drain, and set aside.
- In a large pot, combine 8 cups of water, drained beans, and bay leaf. Bring to a boil. Reduce to a simmer, and cook, partially covered, until beans are almost tender, about 1 hour.
- In a medium saute pan, heat oil over medium heat. Add onion, garlic, carrot, celery, rosemary, and 2 teaspoons thyme. Cook, covered, until onions begin to soften, about 10 minutes. Stir in tomatoes, and bring to a simmer. Cook for 2 minutes. Add vegetable mixture to beans.
- Stir in squash, potato, kale, cheese rind, salt, and pepper. Add enough water to just cover (about 6 cups), and bring to a boil. Reduce to a simmer, and cook, covered, until potatoes and beans are tender, about 25 minutes.
- If desired, to thicken the soup, use the back of a spoon to mash about 2 cups of beans, squash, and potato against the side of the pot. Add sage, remaining teaspoon of thyme, and crushed red pepper. Taste, and adjust for seasoning. Garnish with grated cheese and a drizzle of olive oil, if desired. Serve immediately.
THE RIVER CAFE'S WINTER MINESTRONE
A really thick, filling minestrone soup - tastes even better after a day
Provided by Good Food team
Categories Dinner, Soup
Time 1h45m
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large saucepan and slowly fry the carrots, onion and celery until soft and dark. This will take about 20 minutes but it's worth it - the slow cooking gives a lovely taste. Add the garlic, chard stalks and half the parsley, and stir to prevent sticking. Stir in the tomatoes and cook for 10 minutes or until reduced.
- Add half the Swiss chard leaves, half the cavolo nero, three-quarters of the beans, and the boiling stock. Bring to the boil, then reduce the heat. Simmer for 30 minutes. Pour in more stock if needed - don't add too much - it should be thick.
- Add the remaining Swiss chard and cavolo nero and blanch briefly so they remain green and crisp. Season when slightly cooled.
- Purée the remaining cannellini beans coarsely in a blender with some of the cooking liquid. Add to the soup - it should be very green. Stir in the herbs and serve hot with Parmesan and a drizzle of extra virgin olive oil.
Nutrition Facts : Calories 263 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 9 grams fiber, Protein 17 grams protein, Sodium 2.64 milligram of sodium
WINTER MINESTRONE - GIADA DE LAURENTIIS
Recipe courtesy Giada De Laurentiis, Everyday Italian. I can't wait to make this one! (minus the pork)
Provided by Queen of my kitchen
Categories Winter
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.
- Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.).
- Ladle the soup into bowls and serve.
Nutrition Facts : Calories 328, Fat 9.6, SaturatedFat 2.3, Cholesterol 6.2, Sodium 395.7, Carbohydrate 46.7, Fiber 11.3, Sugar 4.8, Protein 17
WINTER MINESTRONE
here is a delicious soup I prepare in the morning, and let it cook during the day. I come home add spinach, and cook for 10 minutes, and I have a wonderful soup.
Provided by weekend cooker
Categories Beans
Time 8h15m
Yield 6 soup bowls, 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut sausage, potatoes and fennel into 1/2 inch slices.
- In a skillet, cook sausage until brown and drain.
- In a large slow cooker, combine squash, potatoes, fennel, onion, beans, garlic and Italian seasoning.
- Top with sausage and pour chicken broth and wine over all in slow cooker.
- Cover and cook on low for 7-9 hours.
- Stir in spinach, cover and cook 10 minutes more.
Nutrition Facts : Calories 489.5, Fat 22.3, SaturatedFat 7.5, Cholesterol 43.1, Sodium 1633.7, Carbohydrate 42.2, Fiber 8.9, Sugar 5.3, Protein 24.8
More about "minestrone with winter greens food"
MINESTRONE: MY WINTER COMFORT FOOD (ITALY BLOGGING …
From arttrav.com
THE BEST MINESTRONE SOUP RECIPE {HOW ITALIANS MAKE IT}
From italianrecipebook.com
GREEN MINESTRONE RECIPE | RACHAEL RAY | FOOD NETWORK
From foodnetwork.com
Author Rachael RayDifficulty Easy
WINTER MINESTRONE WITH BEANS & GREENS - GOOD EGGS
From goodeggs.com
GREEN MINSTRONE - ELIZABETH MINCHILLI
From elizabethminchilli.com
WINTER GREEN MINESTRONE - RECIPE - COOKS.COM
From cooks.com
WINTER GREEN MINESTRONE RECIPE BY ITALIAN.CHEF | IFOOD.TV
From ifood.tv
WINTER MINESTRONE RECIPE | EATINGWELL
From eatingwell.com
HEARTY WINTER MINESTRONE - FOOD NOUVEAU
From foodnouveau.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love