THE BEST MINESTRONE
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
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
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
PANTRY MINESTRONE
Lots of subs can be made here depending what you have in your pantry so this is a very versatile soup. Recipe adapted from Recipes + magazine.
Provided by katew
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in big pot.
- Cook onion and garlic for 3 minutes.
- Add tomatoes, paste and stock.
- Bring to the boil.
- Add macaroni and vegetables and beans.
- Simmer 20 minutes
- Add parsley and season to taste.
- Serve topped with grated cheese.
Nutrition Facts : Calories 415.9, Fat 5.3, SaturatedFat 0.8, Sodium 800.2, Carbohydrate 78.4, Fiber 19.4, Sugar 10.7, Protein 19.2
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.
QUICK AND EASY MINESTRONE
Traditionally, minestrone is slow-simmered with Parmigiano-Reggiano rinds to impart a rich umami flavor to the broth. In our shortcut version, soy sauce is used instead, adding instant depth to this pantry-friendly soup.
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a medium pot over medium-high heat. Add the corn and cook, stirring occasionally, until it starts to brown slightly, about 3 minutes. Add the tomato paste, rosemary and oregano and cook, stirring constantly, until the tomato paste begins to darken in color, about 1 minute. Slowly whisk in the chicken broth until the paste is smooth and incorporated into the liquid.
- Add the whole can of diced tomatoes (including the liquid), and bring the mixture to a boil. Stir in the pasta, the white beans and reserved liquid and the soy sauce. Season with salt and pepper. Cook until the pasta is al dente, 7 to 8 minutes, stirring in the green beans during the last 2 minutes of cooking. Serve in individual bowls with a little oil drizzled on top.
More about "pantry minestrone food"
MINESTRONE SOUP - FLIPPED-OUT FOOD
From flippedoutfood.com
Estimated Reading Time 6 mins
- Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots and celery. Cook for about 10 minutes, until the onion is softened, but not browned. Add the garlic and stir for 1 minute. Add the fish sauce; sauté until almost completely reduced, about 1 minute more. Add the garbanzo beans and tomato paste.
- Sauté for 2 minutes more, until the tomato paste darkens slightly. Turn up the heat and add the wine (if using, or add a cup of stock). Allow the soup to cook down for 1 minute. Add the stock or water, tomatoes with their juice, kidney beans, bay leaf, and herbs. Bring to a boil and add kosher salt. Reduce to low and simmer for 30-45 minutes. Make-ahead tip: this soup tastes even better if you stop HERE and keep it refrigerated for a day or so.
- While the soup simmers, cook your pasta according to package directions in a large pot of well-salted water.
- Raise the heat of the soup to medium to a gentle boil. If you are using kale, cabbage, or zucchini, add it now. Cook until the vegetables are softened. Stir in the drained pasta. Adjust seasoning with salt and pepper and serve with a sprinkling of chopped parsley, grated Romano or Parmesan cheese, and fresh ground pepper. Enjoy!
THE BEST MINESTRONE SOUP RECIPE (OLIVE GARDEN COPYCAT)
From chewoutloud.com
5/5 (58)Total Time 50 minsCategory Dinner, MainCalories 281 per serving
- In a large heavy pot or Dutch oven, heat olive oil over medium heat. When oil is hot, add onion and garlic and stir/cook until translucent. Add broth, tomatoes with juices, wine, tomato paste, celery, and carrots. Bring to a boil and let boil uncovered 15 minutes.
- Add green beans, kidney beans, white beans, zucchini, herbs, and pasta. Bring back to a boil, cooking for 10 minutes or until pasta reaches desired tenderness. Season with additional kosher salt and freshly ground black pepper as needed. If desired, serve with freshly grated parmesan and hearty bread.
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