MINESTRONE WITH PARMIGIANO-REGGIANO
Provided by Bobby Flay
Time 1h5m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a 4-quart pot over medium-high heat. Add the onion, celery, garlic, carrots and pancetta and cook, stirring, until soft, about 5 minutes. Add 4 cups water, the cabbage, chard, potato, chicken stock, tomatoes and bouquet garni. Bring the soup to a gentle simmer and cook 25 to 30 minutes.
- Place half of the beans (1 1/2 cups) in a food processor and process until smooth. Add the bean puree and the whole beans to the soup and simmer 10 minutes. Add the spinach and cook 2 more minutes. Season generously with salt and pepper. Ladle the soup into bowls and garnish with cheese.
Nutrition Facts : Calories 275 calorie, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 21 milligrams, Sodium 263 milligrams, Carbohydrate 28 grams, Fiber 7 grams, Protein 12 grams
VEGETARIAN MINESTRONE
Provided by Valerie Bertinelli
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a large Dutch oven over medium-high heat. Add the onion, carrot, celery, garlic, salt, rosemary, black pepper and crushed red pepper. Cook, stirring occasionally, until the vegetables are just tender, 8 to 10 minutes.
- Stir in the broth, 2 cups water, the cannellini beans, tomatoes, zucchini and vinegar. Bring to a boil over medium-high heat; reduce the heat to medium low and simmer until the zucchini is just tender, about 10 minutes. Stir in the collard greens and simmer until the greens are tender, about 2 minutes. Stir in the orzo. Season with salt. Top with the shredded parmesan.
- Photograph Courtesy of Time Inc. Books/Alison Miksch.
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
MINESTRONE SOUP I
All the food groups are represented. Serve this hearty soup with lightly toasted bread to get every last drop. Recipe can be doubled.
Provided by A. Hatton
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Yield 6
Number Of Ingredients 15
Steps:
- Melt butter or margarine in a heavy pot over medium heat. Add onion, celery, and carrots; saute for a few minutes.
- Add beans, cabbage, tomatoes, tomato paste, potato, stock, garlic, parsley, and salt to the pot. Bring to a boil, cover, and reduce heat. Simmer for approximately 1 hour until vegetables are barely tender.
- Add pasta, and simmer for 30 minutes more. Correct seasoning, and serve hot with grated cheese.
Nutrition Facts : Calories 292.3 calories, Carbohydrate 41.1 g, Cholesterol 5.9 mg, Fat 9.6 g, Fiber 7.2 g, Protein 12.3 g, SaturatedFat 2.5 g, Sodium 765.9 mg, Sugar 5.3 g
MINESTRONE
A classic Minestrone recipe.
Categories Soup/Stew Bean Leafy Green Pork Tomato High Fiber Kale Zucchini Fall Gourmet
Yield Makes about 10 cups, serving 6 to 8
Number Of Ingredients 16
Steps:
- In a large bowl let the white beans soak in enough water to cover them by 2 inches overnight or quick-soak them. Drain the white beans, in a saucepan combine them with enough water to cover them by 2 inches, and simmer them, uncovered, adding more water if necessary to keep them barely covered, for 45 minutes to 1 hour, or until they are tender. Add the salt and simmer the white beans for 5 minutes more. Remove the pan from the heat and let the white beans stand, uncovered.
- In a heavy kettle cook the pancetta in the oil over moderate heat, stirring, until it is crisp and pale golden, add the onion, and cook the mixture, stirring, until the onion is softened. Add the carrots, the celery, and the garlic and cook the mixture, stirring, for 4 minutes. Add the zucchini, the green beans, and the potatoes, peeled and cut into 3/4-inch dice, and cook the mixture, stirring, for 4 minutes. Add the cabbage and the kale and cook the mixture, stirring, until the cabbage is wilted. Add the tomatoes and the broth and simmer the soup, covered, for 1 hour.
- Drain the white beans, reserving the liquid, in a blender or food processor purée half of them with 1 cup of the reserved liquid, and stir the purée and the remaining white beans into the soup. Simmer the soup, uncovered, for 15 minutes, thin it if desired with some of the remaining reserve liquid, and season it with salt and pepper. The soup may be made 3 days in advance and kept covered and chilled. Reheat the soup, thinning it with water as desired. Serve the soup with the Parmesan, the bruschetta, and the sausages.
MINESTRONE
Vegetables and herbs fresh from my garden make this one of our favorite soups. This recipe makes a lot, so it's perfect for large gatherings or to freeze in smaller containers for fast meals.-Virginia Bauer, Botkins, Ohio
Provided by Taste of Home
Time 1h50m
Yield 20 servings (5 quarts).
Number Of Ingredients 20
Steps:
- In a stockpot, saute the onions, celery and parsley in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, tomato sauce, cabbage, carrots, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , In a large skillet, cook beef over medium heat until no longer pink; drain. Stir into soup along with the zucchini, beans and pasta. Cover and simmer for 15-20 minutes or until vegetables and pasta are tender. Top each serving with cheese.
Nutrition Facts : Calories 209 calories, Fat 9g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 538mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 4g fiber), Protein 14g protein.
SPINACH MINESTRONE SOUP
This amazing soup warms you up and fills you with tons of healthy vegetables. My lovely, Italian Aunt Grace makes it in her kitchen. It is a thick and hearty soup that goes well with sandwiches and company. You can't go wrong serving this up on a cool day to guests.
Provided by karamikel
Categories Spinach
Time 1h30m
Yield 20 cups, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large sauce pot, combine teh broth and sauce. Bring it to a boil.
- Dice the carrots, celery, and potato. Combine for approximately four to six cups of vegetables. Slice the leek into 1/2 inch circles and then cut them circles in half.
- Saute two cloves worth of minced garlic and butter in a large frying pan. Add the carrots, celery, and potato to the frying pan. Saute until they are almost soft.
- Pour all the vegetables into the broth and cook for approximately 25 to 30 minutes on medium/low. Add white pepper to your preference.
- Add the sliced cabbage and spinach leaves. Cook for another 15 minutes.
- Drain the beans and add to the soup. Cook for 10 more minutes.
- Spinkle parmesan cheese on top and serve.
SPINACH MINESTRONE
"Sprinkle grated Parmesan on bowls of this flavorful soup that's chock-full of spinach, beans and pasta," recommends Gladys De Boer from her home in Castleford, Idaho. "Breadsticks are an easy accompaniment," she adds.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings (2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan coated with cooking spray, saute onion and garlic until tender. Add the broth, beans, tomatoes, carrots, macaroni and oregano. Cook until vegetables and macaroni are tender, about 20 minutes. , Stir in spinach; bring to a boil. Remove from the heat; let stand for 5-10 minutes.
Nutrition Facts : Calories 143 calories, Fat 0 fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 109mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges
SPINACH MINESTRONE
A simple meatless soup perfect for lunch or dinner.
Provided by Lynn Walls
Categories Soup
Time 30m
Number Of Ingredients 9
Steps:
- In a large saucepan saute onion and garlic in a little oil until tender.
- Add the broth, beans, tomatoes, carrots, macaroni, and oregano.
- Cook until vegetables and macaroni are tender, about 20 minutes.
- Stir in spinach; bring to a boil.
- Remove from the heat and let stand for 5-10 minutes.
Nutrition Facts : Calories 124 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 5 grams fiber, Protein 7 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 679 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
SPINACH MINESTRONE
Make and share this Spinach Minestrone recipe from Food.com.
Provided by HokiesMom
Categories Beans
Time 35m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan coated with non-stick spray, saute onion and garlic until tender, about 5-8 minutes.
- Add the broth, beans, tomatoes, carrots, macaroni and oregano.
- Cook until vegetables are tender, about 20 minutes.
- Stir in chopped spinach and bring to a boil.
- Remove from heat and let stand for 10 minutes.
CLASSIC MINESTRONE
Steps:
- In a casserole heat the olive oil. Add the onions and cook until golden, about 5 to 7 minutes. Then add the carrots and celery and cook over low heat, stirring occasionally, for 5 minutes. Add the beans, bay leaf and thyme and toss for 1 minute. Then add the beef stock, Parmesan rind (if using), plum tomatoes and their juice, and salt and pepper to taste. (Careful with the amount of salt since Parmesan rind will add a salty flavor.) Bring to a boil, reduce heat and simmer for 1 hour. Add the potatoes, zucchini and savoy cabbage and cook for 20 minutes more or until the vegetables are tender. Finally, add your pasta and cook, covered, for about 10 minutes. Season to taste with salt and pepper, ladle into bowls and serve with some pesto.
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