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
CLASSIC MINESTRONE SOUP
Minestrone is a hearty, traditional Italian soup typically made with beans, pasta and lots of vegetables. Enjoy the slow-cooked flavor in just about 30 minutes.
Provided by College Inn® Broths and Stocks
Categories Trusted Brands: Recipes and Tips College Inn® Broths and Stocks
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook onion, carrot, celery, garlic and rosemary until vegetables begin to soften, about 5 minutes.
- Stir in tomato sauce, beans and 2 1/2 cups water. Add broth, zucchini, pasta and pepper; bring to a simmer. Cook, uncovered, 10 minutes or until pasta is tender, stirring occasionally. Stir in parsley. Serve topped with Parmesan cheese and additional parsley, if desired.
Nutrition Facts : Calories 235.3 calories, Carbohydrate 38.6 g, Cholesterol 0.3 mg, Fat 4.8 g, Fiber 8.4 g, Protein 9.6 g, SaturatedFat 0.6 g, Sodium 1220.5 mg, Sugar 5.9 g
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.
ITALIAN MINESTRONE SOUP
Nothing says more "comfort food" than thick, creamy Minestrone Soup.Italian Minestrone soup is made with seasonal veggies, legumes and small pasta shape or rice.
Provided by Italian Recipe Book
Categories Soup
Number Of Ingredients 15
Steps:
- In a large pot add a generous drizzle of extra virgin olive oil, roughly chopped onion, carrots, celery, garlic clove, and pancetta cubes. Sautee on medium heat for a few minutes stirring a couple of times in the process.
- Add potatoes, butternut squash, tomatoes, bay leaf, rosemary sprigs and a couple of pinches of salt.
- Give a nice stir and add enough water to cover all the veggies.Bring to a boil and simmer on low heat for 40 minutes. Add more liquid if needed.
- Past this time veggies will become super soft and will "melt" one into another creating delicious creamy texture.
- Once veggies are cooked add chopped savoy cabbage or other leafy greens and drained canned beans. Add more water if needed. Give a nice stir and cook for another 15 minutes.
- As a last step, add pasta or rice. Let cook for 5-15 more minutes depending on how long pasta or rice will take to cook.
- If you're not planning to serve minestrone right away, don't add pasta or rice immediately.Instead, bring the soup to a boil when you're ready to serve it and then add pasta or rice.
- Minestrone is ready to serve when pasta (rice) is cooked. I takes about 5-6 minutes for ditalini pasta and about 15 minutes for rice.
- Serve hot or warm generously topped with fresh grated Parmesan cheese.
REAL ITALIAN MINESTRONE SOUP
This is right up there on my list of comfort foods. Savory and satisfying, it's the perfect bowl to sit down with after a hectic day.
Provided by Terri Slotterback @mollyspitcher
Categories Beef Soups
Number Of Ingredients 17
Steps:
- Brown salt pork and onions in large pot. Add garlic, celery, carrots, cabbage & parsley Add 4 cups chicken broth and everything else except the last five ingredients Bring to boil, cover and simmer for 30 minutes.
- Add escarole or chopped spinach & spaghetti. Season with salt and pepper. Cover and simmer for 10 minutes.
- Serve and sprinkle the cheese on top of each serving Top it off with fresh crusty Italian Bread and butter. You can double or triple this recipe according to your needs.
20 AUTHENTIC ITALIAN SOUPS
These easy Italian soup recipes are the perfect way to warm up! From gnocchi to minestrone to pasta fagioli, get a taste of Italy with these authentic soups.
Provided by insanelygood
Categories Recipe Roundup Soup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious soup in 30 minutes or less!
Nutrition Facts :
TUSCAN MINESTRONE WITH ORZO PASTA
This delicious and nutritious Italian minestrone recipe from Tuscany is filled with healthy seasonal vegetables, beans and pasta. Perfect autumn/fall and cold weather comfort food that's easy to make.
Provided by Jacqui
Categories Main Course Soup
Time 1h30m
Number Of Ingredients 17
Steps:
- If using dried beans, soak overnight then rinse and cover in water in a deep pan. Add salt. Bring water to a boil and simmer for about 45 minutes until still a bit firm but not too soft. Drain but save the bean cooking water.
- Peel the onion and cut into small pieces. Wash and chop the carrots and celery into pieces. Peel the potatoes and cut into cubes. Clean and slice the leeks. Wash and chop the Savoy cabbage and kale. Remove the bottom part of the white stems of the Swiss chard and wash and chop the leaves. Peel and cube the squash. If using fresh tomatoes blanch them in boiling water then peel and chop.
- Fry the carrots, onions and celery in extra virgin olive oil until the onions start to brown slightly. (don't let them burn). Add the tomato paste and tomato passata/or chopped fresh tomatoes. Stir and cook for 5 minutes.
- Add all the other veggies and sauté together for a couple of minutes. Add the bean cooking water or stock. If the bean cooking water isn't enough add more water or some vegetable stock. You need about 1 litre of liquid in total. Cover and cook for about 50 minutes. Add salt and pepper to taste. Add more stock or water as required.
- Finally add the beans and the pasta. If using orzo (risoni) it doesn't take very long to cook. Larger pasta types like ditalini will need more time! And maybe more liquid!
- Serve with a dash of extra virgin olive oil and grated Parmigiano-Reggiano or vegetarian cheese.
Nutrition Facts : Calories 664 kcal, ServingSize 1 serving
OUR BEST 30+ CLASSIC ITALIAN SOUP RECIPES (+PASTINA SOUP)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Soup
Time 34m
Number Of Ingredients 6
Steps:
- Boil the chicken broth and add the pasta, cooking for 5-8 minutes.
- Pour the soup into a bowl.
- Top with olive oil and cheese.
- Serve with rosemary sprig.
Nutrition Facts : Calories 334 kcal, ServingSize 1 serving
ITALIAN MINESTRONE
Provided by Food Network
Categories main-dish
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- HEAT oil in large saucepan or Dutch oven over medium heat. Add celery, onion and garlic. Cook and stir until crisp-tender.
- ADD cabbage and carrots. Cook and stir until crisp-tender. Stir in tomatoes with juice, tomato juice and broth. Bring to a boil. Reduce heat to low.
- MIX in the three kinds of beans, parsley, oregano and basil. Simmer 30 minutes or until vegetables are tender and flavors have blended.
- STIR in cooked pasta and Parmesan cheese just before serving. Season with salt and pepper to taste. Serve with grated Parmesan cheese on the side.
More about "real italian minestrone soup food"
ITALIAN MINESTRONE SOUP - BAKER BY NATURE
From bakerbynature.com
4.9/5 (14)Category DinnerCuisine ItalianTotal Time 1 hr
- In a large pot over medium-high heat, cook the pancetta until crispy, about 6 minutes. Using a slotted spoon, transfer the pancetta to a small plate and set aside. Leave any pancetta drippings in the pan. Add in the olive oil and onion and cook until the onion is translucent; about 5 minutes. Add in the celery, carrots, and green beans and cook until they begin to soften, about 8 minutes. Add in the garlic and cook until fragrant, about 30 seconds. Stir in the Italian seasoning and tomato paste.
- Add in the diced and crushed tomatoes, chicken broth, and beef broth, stir well to combine and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes. Stir in the kidney beans, Cannellini beans, and pasta; cook until the pasta and vegetables are tender, about 10 minutes. Stir in the spinach and cook until wilted, about 1 minute. Remove from heat and stir in the basil and lemon juice. Season with salt and pepper, as needed. Ladle into bowls, sprinkle with pancetta bits and parmesan cheese, and serve warm.
CLASSIC ITALIAN MINESTRONE SOUP FROM THE ARCHIVES OF AN ...
From italianbellavita.com
4.8/5 (22)Estimated Reading Time 8 minsServings 8
- Follow the step-by-step photo instructions provided on the blog post while you read these directions.
- Pour the extra virgin olive oil and butter into the pot (we like a richer flavor and most Northern Italians cook with butter combined with olive oil).
ITALIAN MINESTRONE SOUP RECIPE | COOK IT REAL GOOD
From cookitrealgood.com
4.5/5 (11)Total Time 50 minsCategory SoupsCalories 438 per serving
- Add onion, carrots, celery and bacon and sauté until cooked, about 3 minutes. Add garlic and cook for 30 seconds until fragrant.
- Add tomatoes, stock, beans, Italian herbs, salt and pepper and stir to combine. Bring to boil, cover the pot and reduce heat to medium-low. Leave to simmer for 20 minutes or until the vegetables are tender, stirring occasionally.
ITALIAN MINESTRONE SOUP (TRIESTE STYLE) - CRAVING TASTY
From cravingtasty.com
5/5 (1)Estimated Reading Time 3 minsServings 12Calories 180 per serving
- Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and bacon, and cook until the onion is translucent, about 4 minutes.
- Add the Swiss chard, zucchini, spinach, celery, green beans, potatoes, carrots and the 2 sliced tomatoes. Continue cooking for another 15 minutes, stirring every now and then.
- Add the broth. Season with salt and pepper to taste and cook, covered, for an hour and 15 minutes.
- Remove the potatoes from the pot, mash, mix with the minced tomatoes and return back to the pot.
ITALIAN MINESTRONE SOUP RECIPE - CHEF BILLY PARISI
From billyparisi.com
4.9/5 (8)Total Time 1 hr 30 minsCategory SoupCalories 277 per serving
- In a very large pot over medium heat add in the pancetta and cook until browned and crispy. Set aside the pancetta lardons.
- Next, add in the onions, garlic, leeks, celery, carrots, turnip, parsnips and fennel and sauté for 10 to 12 minutes,
- Next, add in the potatoes, tomatoes, beans, stock and cheese rinds and simmer over low heat for 30 minutes or until vegetables are tender.
EASY ITALIAN MINESTRONE SOUP RECIPE - EARTHY ITALIAN SOUP
From nonnabox.com
4.6/5 (27)Total Time 2 hrs 5 minsCategory PrimoCalories 459 per serving
- Place into a saucepan the prosciutto (ham) cut into strips, together with oil, a chopped onion and parsley.
- As soon as the onion starts to boil, add the pork rind, beans, chive, herbs, zucchini and season with freshly ground salt and pepper.
- Let it simmer for a few minutes, add the water in which the beans have been boiled, cover the pan and let it cook at moderate heat.
MINESTRONE - AUTHENTIC ITALIAN RECIPE - 196 FLAVORS
From 196flavors.com
5/5 (1)Category SoupCuisine Italian, Vegan, VegetarianTotal Time 2 hrs
- In a pot, sweat the onion and garlic in hot olive oil, then add the tomatoes, and after a few minutes the other vegetables and pre-cooked white beans.
- Then moisten with the water and cook over medium heat, covered 30 minutes. Uncover, add the pasta and cook 10 to 15 minutes. Reduce over low heat if necessary.
AUTHENTIC ITALIAN MINESTRONE SOUP RECIPE | HARDCORE ITALIANS
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Estimated Reading Time 2 mins
10 BEST ITALIAN MINESTRONE SOUP RECIPES - YUMMLY
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From gourmetproject.net
Cuisine ItalianCategory Main CourseServings 2Calories 612 per serving
- Peel and cut the carrot and the potatoes in chunks. Slice the celery stalk. Slice the cabbage and set it aside. Cut the tomato in chunks and set it aside as well.
- Place it all in a medium/large pot. Add the garlic clove, the carrot, the potatoes, the beans (if uncooked), the celery, the rosemary sprig, and the sage leaves. Cover with water by an inch and bring to a boil.
BEST VEGAN MINESTRONE SOUP RECIPE - RUNNING ON REAL FOOD
From runningonrealfood.com
5/5 (6)Total Time 25 minsCategory SoupCalories 131 per serving
- Add the onions, garlic, carrots and celery to a 7.5 qt. soup pot and cook over medium heat in 2-3 tbsp of water or broth (or olive oil) for 7-8 minutes, stirring frequently and adding water as needed if it starts to dry out.
- Add the diced tomatoes, basil, oregano, beans, broth and pasta and simmer lightly until the pasta is tender and cooked al dente, approximately 10-15 minutes depending on the kind of pasta you use.
ITALIAN CLASSIC MINESTRONE SOUP - CUCCHIARELLA
From cucchiarella.com
5/5 (3)Category Sauces & SoupsCuisine ItalianCalories 259 per serving
- Cut all the vegetables into cubes of about 1 or 2 cm, with the exception of garlic and onion which must be finely chopped.
- Put a large saucepan on the heat, pour in the oil, then the garlic, celery and onion, and leave to brown for a couple of minutes.
CLASSIC MINESTRONE SOUP | ITALIAN MINESTRONE SOUP INSTANT ...
From alessandrasfoodislove.com
Cuisine ItalianCategory Appetizer, Side Dish, Soup
- Step#2- Put the flame on medium and start sweating the vegetables. I also add the salt so it helps release the water.
- Step#3- Once onions are golden add your tomatoes, chopped parsley, and Parmigiano Reggiano rinds. Let it cook for at least five minutes.
ULTIMATE MINESTRONE SOUP - THE DARING GOURMET
From daringgourmet.com
5/5 (23)Total Time 1 hrCategory Entree, Main Course, SoupCalories 389 per serving
- Fry the pancetta or bacon in a stock pot. Add the onions, carrot and celery and cook for 5-7 minutes. Add the garlic and cook for another minute. Add the tomato paste and herbs and cook for another 2-3 minutes.Add the red wine and bring to a boil. Simmer for two minutes.Add the chicken broth.Add the beans and the vegetables (except for the kale).Bring to a boil then reduce the heat and simmer, covered, for 15 minutes.
- Add the pasta and simmer, covered, for another 10 minutes. Add the kale and simmer for another 3-5 minutes. Add salt and pepper to taste.
ITALIAN MINESTRONE SOUP - AUTHENTIC ITALIAN RECIPES
From anitalianinmykitchen.com
4.2/5 (10)Calories 393 per servingCategory Main Dishes, Soup
- In a large pot add the olive oil, minced garlic, vegetables, tomato puree, water (enough to cover the vegetables) and spices. Stir to combine.
- Bring the mixture to a boil, then lower the heat and simmer (very low boil) for 20-25 minutes or until vegetables are almost tender (not mushy), stirring occasionally. The last 5 minutes, boil 2-3 cups of water in a medium pot. To the large pot add the boiled water (1/2 the amount or all depending on how thick you like it and be sure to taste for salt, add if needed) and 1 cup of small uncooked pasta.
- Cook on a low boil, uncovered, stirring often until the pasta is al dente. Top with freshly grated parmesan cheese if desired and serve immediately. Enjoy!
WINTER MINESTRONE | GIADZY
From giadzy.com
5/5 (2)Category Main Course, SoupAuthor Giada De LaurentiisCalories 261 per serving
- 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.)
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From forthefeast.com
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- In a large dutch oven or big pot saute the onions with salt (about 3 teaspoons) in about 1/2 cup of Olive Oil
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