Paula Deen Minestrone Soup Food

MINESTRONE SOUP WITH PASTA, BEANS AND VEGETABLES

Minestrone Soup with Pasta, Beans and Vegetables image

For a taste of home-stewed comfort, ladle up a bowl of Robin Miller's loaded Minestrone Soup with Pasta, Beans and Vegetables from Food Network.

Provided by Robin Miller : Food Network

Categories main-dish

Time 4h15m

Yield 4 servings

Number Of Ingredients 15

Ingredients

3 cups reduced-sodium vegetable or chicken broth
1 (28-ounce) can diced tomatoes
1 (15-ounce) can white (cannellini or navy) beans, drained
2 carrots, peeled and chopped
1 celery stalk, chopped
1 cup onion, chopped
1 teaspoon dried thyme
1/2 teaspoon dried sage
2 bay leaves
Salt and ground black pepper
2 cups cooked ditalini pasta
1 medium zucchini, chopped
2 cups coarsely chopped fresh or frozen spinach, defrosted
4 tablespoons grated Parmesan or Romano cheese
Basil sprigs, garnish, optional

Steps:

In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired.

ITALIAN SAUSAGE & NORTHERN BEAN SOUP

Italian Sausage & Northern Bean Soup image

Make and share this Italian Sausage & Northern Bean Soup recipe from Food.com.

Provided by CookingONTheSide

Categories Stocks

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 (16 ounce) package sweet Italian sausage, casings removed
1 yellow onion, chopped
1 cup celery, minced
1 cup carrot, minced
3 (14 ounce) cans beef broth
2 (14 1/2 ounce) cans diced tomatoes with basil oregano and garlic
1 (16 ounce) can red kidney beans, drained
1 (15 1/2 ounce) can great northern beans, drained
2 cups ditalini
1 teaspoon salt
1 teaspoon fresh ground black pepper

Steps:

In large Dutch oven, cook sausage, onion, celery and carrot over medium-high heat until sausage is browned and crumbles.
Drain well.
Stir in broth, tomatoes and beans; bring to a boil over medium-high heat.
Reduce heat and simmer for 20 minutes.
Add pasta; simmer for 8-10 minutes, or until pasta is tender.
Stir in salt and pepper.
Serve immediately.
Note: Soup can be frozen for up to 1 month.
Thaw in refrigerator before reheating.

Nutrition Facts : Calories 345.3, Fat 7.2, SaturatedFat 2, Cholesterol 18.5, Sodium 1790.8, Carbohydrate 46, Fiber 8.9, Sugar 2.1, Protein 25.3

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