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
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.
BEEF BARLEY SOUP RECIPE
This beef barley soup tastes intensely beefy, with tender chunks of beef, plump pearls of barley, and tender, perfectly cooked vegetables.
Provided by Daniel Gritzer
Categories Entree Appetizers and Hors d'Oeuvres Beef Stew Mains Soup
Number Of Ingredients 12
Steps:
- Season beef with salt and pepper. In a large pot or Dutch oven, heat oil over high heat until lightly smoking. Working in batches if necessary, add beef and cook, turning occasionally, until well browned on all sides, about 5 minutes per side. Transfer to a large platter.
- Add carrot, onion, celery, and garlic to pot and cook, stirring and scraping up any browned bits from the bottom, until lightly browned, about 6 minutes. Scrape vegetables into a heatproof bowl and set aside. Add stock to pot, return to heat, and scrape up any browned bits from bottom of pot.
- Meanwhile, cut beef into chunks and add to pot, along with reserved bones, if using, and herb sachet. Bring to a simmer, then reduce heat to maintain a low simmer and cook until beef is tender, 1 to 2 hours; skim any foam that rises to the top.
- Discard bones and herb sachet. Add barley, reserved vegetables, and fish sauce, if using, and simmer until barley and vegetables are tender, about 30 minutes. Season with salt and pepper. If soup is too dry, top up with water to achieve desired consistency. Serve, garnishing with parsley.
Nutrition Facts : Calories 320 kcal, Carbohydrate 19 g, Cholesterol 70 mg, Fiber 2 g, Protein 26 g, SaturatedFat 6 g, Sodium 638 mg, Sugar 6 g, Fat 16 g, ServingSize Makes about 3 quarts (3L), UnsaturatedFat 0 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.
RIBOLLITA (HEARTY TUSCAN BEAN, BREAD, AND VEGETABLE STEW) RECIPE
This hearty Tuscan stew is loaded with tender vegetables and beans and thickened with bread. You can even simmer it down, then cook it into a savory vegetable pancake.
Provided by Daniel Gritzer
Categories Entree Appetizers and Hors d'Oeuvres Mains Soups and Stews
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- In a large Dutch oven or soup pot, heat olive oil over medium heat with garlic. Cook, stirring, until garlic is fragrant and very lightly golden. Add onion, leek, carrots, squash, turnip, and celery and cook, stirring, until slightly softened but not browned, about 5 minutes.
- Add enough water to slightly cover vegetables (about 6 cups; 1.5L) along with kale and bouquet garnis and bring to a simmer over medium-high heat. Lower heat to maintain simmer and cook until vegetables are very tender, about 25 minutes.
- Stir in beans and their cooking liquid (or 1 cup water if using canned beans). Add bread, stir well, and simmer until bread is very soft and breaking down, about 15 minutes. Add water, 1/2 cup at a time, if soup becomes too thick and dry.
- Season with salt and pepper. The soup can be served at varying consistencies: more wet and broth-y, like a thick, chunky soup, or cooked down until thickened like a porridge. Once reduced to a thick porridge, you can ladle some of it into a small (8-inch) nonstick skillet with 1 tablespoon oil and cook over medium-high heat, stirring frequently, until it coalesces into a dense mass; it will eventually take the shape of a pancake. (If your flipping skills are good, you can flip it to serve it browned side up.) Slide it onto a plate. To serve at any consistency, drizzle with fresh olive oil and top with freshly ground black pepper and grated cheese (optional).
Nutrition Facts : Calories 237 kcal, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 10 g, Protein 8 g, SaturatedFat 1 g, Sodium 512 mg, Sugar 8 g, Fat 6 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
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