SPRING GREEN MINESTRONE SOUP
Provided by Geoffrey Zakarian
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the soup: In a small food processor, puree 1/4 cup of the butter beans until smooth. Set aside.
- Place a heavy saucepan or stockpot over medium-low heat and add the olive oil. Add the leeks and garlic and sweat until translucent and softened, about 6 minutes. Season with salt and pepper. Add the stock, pasta, pearl onions, tomatoes and remaining butter beans. Bring to a simmer and simmer until the pasta is cooked, about 5 minutes. Check the seasoning. Add the haricot vert and cook for another 3 minutes. Stir in the bean puree, spinach, peas and parsley.
- For serving: Transfer to serving bowls and garnish with a small spoonful of pesto, some radishes, cilantro and scallions, a drizzle of olive oil and a sprinkle of Parmesan.
SPRING MINESTRONE
I love making this with garden fresh green peas and asparagus. Delicious. Adapted from a Moosewood recipe.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large soup pot, add oil; heat over medium heat.
- Add in onions and garlic; saute for 5 minutes or until onions are softened.
- Add in the leeks and saute/stir for 2-3 minutes.
- Add in the celery, oregano, fennel, salt and pepper to taste; continue to saute/stir for another 5 minutes.
- Add in vegetable stock; stir and bring to a boil.
- Lower heat, add the zucchini and simmer for 5 minutes.
- Add in the white beans and return to a gentle simmer.
- Add in the greens, peas, and asparagus; simmer for about 10 minutes or until tender.
- Right before ready to serve, add the lemon juice or vinegar.
- Ladle soup into individual serving bowls; sprinkle with grated parmesan cheese.
Nutrition Facts : Calories 215, Fat 4.7, SaturatedFat 0.7, Sodium 356.8, Carbohydrate 35, Fiber 10.8, Sugar 9.3, Protein 10.4
MINESTRONE WITH SPRING GREENS
This hearty spring soup is loaded with familiar elements of a traditional minestrone: pancetta, diced vegetables, tiny pasta and a rich chicken broth flavored with Parmesan. For this version, we've replaced cannellini beans with lima beans and added asparagus and escarole for a bright, green touch.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a dutch oven or other large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until lightly browned and tender, 4 to 6 minutes. Add the onion and celery and season with salt and pepper; cook, stirring occasionally, until tender, about 4 minutes. Add the garlic and cook until just softened, about 1 minute.
- Add the chicken broth, 2 cups water, the Parmesan rind, 3/4 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer. Add the lima beans and escarole and cook until the beans are tender and the escarole is wilted, about 3 minutes. Add the ditalini, return to a gentle simmer and cook until the pasta is tender, stirring and scraping the bottom of the pot occasionally to prevent sticking, 8 to 10 minutes.
- Add the asparagus and cook until just tender, 1 to 2 minutes. The soup should be thick, but if it is too thick, add more water or chicken broth 1/2 cup at a time. Season with salt and pepper and discard the Parmesan rind. Divide among bowls; drizzle with olive oil and top with pepper and grated Parmesan.
Nutrition Facts : Calories 530, Fat 25 grams, SaturatedFat 6 grams, Cholesterol 25 milligrams, Sodium 869 milligrams, Carbohydrate 57 grams, Fiber 10 grams, Sugar 3 grams, Protein 24 grams
SPRINGTIME MINESTRONE
This simple soup makes the most of Spring veg and will become a favourite standby for a quick lunch or supper
Provided by Good Food team
Categories Lunch, Soup
Time 10m
Number Of Ingredients 5
Steps:
- Place the green vegetables in a medium-size saucepan, then pour over the stock. Bring to the boil, then reduce the heat and simmer until the vegetables are cooked through, about 3 mins. Stir in the cooked pasta, beans and 1 tbsp of pesto. Warm through, then ladle into bowls and top each with another drizzle of pesto.
Nutrition Facts : Calories 125 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium
SPRING MINESTRONE
Make and share this Spring Minestrone recipe from Food.com.
Provided by katew
Categories Low Cholesterol
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil and cook onion till soft.
- Add carrot and cook 2 more minutes.
- Add stock and bring to boil.
- Reduce heat and simmer for 10 minutes.
- Add tortellini and simmer for 8 minutes.
- Add peas and beans and simmer for 3 minutes.
- Stir in pesto.
- Serve with parmesan and more pesto.
Nutrition Facts : Calories 562.4, Fat 15.7, SaturatedFat 4.5, Cholesterol 38.7, Sodium 650.1, Carbohydrate 78.8, Fiber 11, Sugar 8.2, Protein 28.2
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