SUMMER VEGETABLE MINESTRONE SOUP RECIPE BY TASTY
Here's what you need: oil, carrots, celery, onion, salt, black pepper, potato, garlic, diced tomato, vegetable stock, zucchinis, cannellini bean, spinach, elbow pasta
Provided by Merle O'Neal
Categories Lunch
Yield 2 servings
Number Of Ingredients 14
Steps:
- Combine oil, carrots, celery, onion, salt, pepper, and potato in a large pot over medium heat for 3 minutes.
- Add garlic and stir for one minute. Mix in diced tomatoes, vegetable stock, and zucchini.
- Bring to a boil.
- Place the lid on the pot, and simmer for 45 minutes.
- Add cannellini beans, spinach, and pasta. Cover and simmer 10 minutes.
- Allow to cool before serving.
- Enjoy
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.
SUMMER MINESTRONE
Provided by Tyler Florence
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- In a large, heavy pot add a 3-count of extra-virgin olive oil. Add garlic, onion, bay leaf, marjoram and basil. Saute gently until fragrant. Add the vegetables and cook a little of the moisture out, about 5 to 7 minutes. Season with salt and pepper. Dump in the chicken stock and heavy cream bring to a gentle boil. Reduce heat and simmer uncovered for 15 to 20 so the flavours can come together - do not let it boil hard. Remove half of the vegetables from the pot and puree and add back to the pot to thicken. Simmer for 5 to 7 minutes until the vegetables are just tender. Serve each bowl with a spoonful of basil and mint pesto on top, a drizzle of extra-virgin olive oil and some freshly ground black pepper. Garnish with watercress or parsley.
- Put all the ingredients into a food processor and pulse until just combined and the pesto still has a lot of texture.
MINESTRONE SOUP
Make and share this Minestrone Soup recipe from Food.com.
Provided by chessdan
Categories Vegan
Time 1h5m
Yield 16 cups, 6 serving(s)
Number Of Ingredients 12
Steps:
- Saute the onion, carrot, celery, potato and garlic in the oil for 5-10 minutes. Add the Italian seasoning to the vegetables near the end of the saute and stir to coat.
- Meanwhile, cook the half cup of dried pasta, such as stelline or tiny shells according to package directions. Cook pasta for about a minute less than the minimum time and then drain and rinse with cold water. Set pasta aside.
- Add tomatoes, chickpeas and broth to the sauted vegetables and simmer for 30 minutes.
- After 30 minutes has passed, add the diced zucchini. Cook for 5 minutes more. Near the end of the cooking time, add the reserved pasta and allow it to heat in the soup for 1-2 minutes.
- Serve hot. Salt in canned tomatoes and broth is probably adequate. Shake on crushed red pepper flakes in the serving bowls for a spicy kick.
Nutrition Facts : Calories 204.3, Fat 3.7, SaturatedFat 0.5, Sodium 383.4, Carbohydrate 38.1, Fiber 7.1, Sugar 3.2, Protein 7.6
SUMMER VEGETABLE SOUP
This vegetable soup is loaded with garden goodness, from zucchini and green beans to celery and potato, but it's the turmeric that gives it a tasty new twist. It's one of our favorite summer soups!-Edith Ruth Muldoon, Baldwin, New York
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in oil until tender. Add the next eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender. , Stir in celery leaves and tomato paste. Cover and let stand for 5 minutes before serving.
Nutrition Facts : Calories 210 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1128mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 8g fiber), Protein 13g protein.
SUMMER VEGETABLE SOUP
We found the original of this recipe in the 2008 Taste of Home Heartwarming Soups cookbook, then made several changes to it, using more vegetables & making it strictly vegetarian!
Provided by Sydney Mike
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan, saute onion in oil until tender, then add the next 11 ingredients.
- Bring to a boil, then reduce heat, cover & simmer for about 25-30 minutes or until vegetables are tender.
- Remove from heat, then stir in celery leaves & tomato paste. Cover & let stand for 5 minutes before serving.
Nutrition Facts : Calories 229.4, Fat 3.4, SaturatedFat 0.5, Sodium 241.7, Carbohydrate 42.2, Fiber 12.4, Sugar 7.3, Protein 10.3
MINESTRONE OF LATE-SUMMER VEGETABLES
Steps:
- For vegetable broth:
- Heat oil in very large pot over medium-high heat. Add carrots and next 7 ingredients. Sauté until vegetables are golden and begin to soften, about 15 minutes. Add tomatoes and tomato paste; stir to blend. Add 16 cups water and bring to boil. Reduce heat; cover and simmer 2 1/2 hours.
- Strain vegetable mixture, pressing on solids to extract as much liquid as possible. Discard solids in strainer. Measure 13 cups broth and pour into large bowl (reserve remaining broth for another use). Season broth with salt. DO AHEAD: Can be made 5 days ahead. Cool slightly. Cover and refrigerate.
- for garlic croutons:
- Heat oil in large nonstick skillet over medium heat. Add garlic; stir 30 seconds. Add bread cubes; stir until crisp and golden, about 7 minutes. Remove from heat; cool. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
- For vegetable soup:
- Place cranberry beans in medium bowl; add enough cold water to cover beans by 2 inches. Let stand at room temperature overnight. Drain. Place beans in large saucepan; add enough cold water to cover beans by 3 inches. Bring to boil. Reduce heat and simmer until beans are tender, about 1 hour 15 minutes. Drain beans; set aside.
- Bring 13 cups vegetable broth to simmer in large pot over medium-high heat. Add carrots and next 7 ingredients to broth; bring to boil. Reduce heat and simmer until vegetables are tender, stirring occasionally, about 45 minutes. DO AHEAD: Soup and beans can be made 1 day ahead. Cover and chill beans. Cool soup slightly, then chill until cold. Cover and keep chilled. Rewarm soup over medium heat before continuing.
- Add cranberry beans and kale and simmer 15 minutes. Stir in cherry tomatoes and parsley; simmer just until heated through, about 5 minutes. Season soup with salt and pepper.
- Ladle vegetable soup into bowls. Garnish with garlic croutons and shaved cheese and serve.
SUMMER VEGETABLE MINESTRONE
A healthy summer soup - based on an Italian classic and packed with greens, it's a good source of fibre and vitamin C
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan, add the leeks and celery, and cook for 8 mins until soft. Add the courgettes and garlic. Cook gently for 5 mins more.
- Pour in the stock and simmer, covered, for 10 mins. Add the asparagus, peas and broad beans, and cook for a further 4 mins, until just cooked through. Stir in the chopped basil and season well. Scatter with basil leaves and serve with crusty bread.
Nutrition Facts : Calories 188 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 7 grams sugar, Fiber 11 grams fiber, Protein 10 grams protein, Sodium 0.7 milligram of sodium
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