SWISS CHARD MINESTRONE WITH WHITE BEANS
A wonderful vegan vegetable soup for all occasions, swiss chard minestrone with white beans. This Italian stew is quick, delicious and easy.
Provided by Klaraslife
Categories Minestrone
Time 50m
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large saucepan. Sauté onions and garlic briefly. Then add the celery, carrots and stalks of Swiss chard and sauté for 5 minutes over medium heat. Stir occasionally.
- Add the tomato paste and briefly fry as well.
- Deglaze with 400 ml of hot water.
- Add the chopped tomatoes, stir and then simmer for 30 minutes, stirring occasionally.
- Add the beans and the Swiss chard leaves and let simmer for another 10 minutes. Finally add the basil. Season with salt and pepper.
- Serve the minestrone with more herbs, sliced "parmesan" and olive oil.
SWISS CHARD AND WHITE BEAN MINESTRONE
Make and share this Swiss Chard and White Bean Minestrone recipe from Food.com.
Provided by ddav0962
Categories Chard
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a saucepan over medium heat. Add the onion and cook for 4-5 minutes to soften. Add the swiss chard and cook for 5 minutes, stirring often until softened. Add the stock and beans and gently bring to a boil. Season with sea salt and black pepper.
- Toast the ciabatta until golden on both sides. Rub the toasted bread with the cut sides of the garlic, then place each one in a serving bowl. Drizzle each piece of bread with olive oil and ladle soup over the bread. Sprinkle with parmesan cheese and serve immediately.
Nutrition Facts : Calories 218.4, Fat 6.3, SaturatedFat 3.8, Cholesterol 15.3, Sodium 240.6, Carbohydrate 31.2, Fiber 8.1, Sugar 2.5, Protein 11.7
WINTER MINESTRONE
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- 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.)
- Ladle the soup into bowls and serve.
SWISS CHARD AND CHICKPEA MINESTRONE
This simple minestrone, packed with Swiss chard, does not require a lot of time on the stove.
Provided by Martha Rose Shulman
Categories dinner, easy, weekday, one pot, pastas, soups and stews, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil over medium-low heat in a large, heavy soup pot or Dutch oven. Add the onion, carrots and celery. Cook, stirring, until beginning to soften, about three minutes. Add 1/2 teaspoon salt and the leek. Continue to cook, stirring often, until tender, about three minutes. Add the garlic, stir for about a minute, and then stir in the water, tomato paste and the bouquet garni. Bring to a simmer. Add salt to taste, reduce the heat to low, cover and simmer 30 minutes. Stir in the chickpeas. Taste and adjust salt. Remove the bouquet garni.
- Add the Swiss chard and the pasta to the soup, bring back to a simmer, and simmer another 10 minutes or until the pasta is cooked al dente. Grind in some pepper, taste and adjust seasonings. It should be savory and rich-tasting. Serve in wide soup bowls, with a sprinkling of Parmesan over the top.
Nutrition Facts : @context http, Calories 162, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 5 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 817 milligrams, Sugar 5 grams
BEANY MINESTRONE SOUP
This soup uses refried beans as a thickener, so the resulting soup is very thick and rich without having to cook all day. Since I almost always have some leftover smashed pinto beans in my refrigerator, I decided to incorporate them into my version of this delicious soup.
Provided by Dr. John McDougall
Categories HarperCollins HarperCollins Soup/Stew Dinner Winter Bean Tomato Potato Pasta Corn Vegetarian Vegan Wheat/Gluten-Free Quick & Easy
Yield 8 servings
Number Of Ingredients 19
Steps:
- Place the onions, garlic, celery, and carrots in a large pot with 1/2 cup of the vegetable broth. Cook, stirring frequently, for about 5 minutes, until the onions are softened. Add the remaining broth, tomatoes, tomato sauce, potatoes, refried beans, bay leaf, parsley, basil, oregano, and black pepper. Bring to a boil, reduce the heat, cover, and simmer for 25 minutes, stirring occasionally to smooth out the refried beans. Add the kidney beans, corn, and whole wheat elbows. Continue to cook for 20 minutes. Stir in the chard and balsamic vinegar and cook an additional 10 minutes until the chard is softened. Remove the bay leaf before serving.
WINTER MINESTRONE
Provided by Melissa Roberts
Categories Soup/Stew Bean Dinner Lunch Bacon Celery Carrot Winter Family Reunion Cabbage Escarole Potluck Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Cook pancetta, onions, celery, and carrots in oil in a wide 7-to 9-quart heavy pot over medium heat, stirring occasionally, while preparing chard.
- Cut out stems from chard and chop stems, reserving leaves. Stir chard stems into pancetta mixture with garlic, 1 teaspoon salt, and 3/4 teaspoon pepper and continue cooking, stirring occasionally, until vegetables are very tender and begin to stick to bottom of pot, about 45 minutes total. (Set aside chard leaves.)
- Push vegetables to one side of pot. Add tomato paste to cleared area and cook, stirring constantly, until it starts to caramelize, about 2 minutes. Stir paste into vegetables and cook, stirring, 2 minutes. (Paste may stick to pot, but don't let it burn.)
- Stir in tomatoes with their juice, breaking them up with a spoon, then add hot water (3 quarts), scraping up any brown bits from bottom of pot.
- Bring to a simmer. Stir in cabbage, escarole, and parmesan rind. Simmer, covered, until greens are tender, about 40 minutes.
- Coarsely chop chard leaves and stir into soup along with beans. Simmer, partially covered, 10 minutes. Discard rind. Season soup with salt and pepper. If using ditalini, stir in just before serving.
MINESTRONE SOUP (WHITE)
I love a good minestrone soup without the tomato based flavor and came up with this recipe. My husband, who is the pickiest eater EVER, loves it. I guess that says something. A tasty way to get those veggies! Can add or delete veggies as you like. Really anything goes. Freezes well. Enjoy!
Provided by lisazem926
Categories Clear Soup
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Cook onions in olive oil til they start to turn clear.
- Add garlic and cook til just before browning.
- Add water and boullion cubes. Add cabbage and cook til it starts to wilt.
- Add carrots, celery, potatoes, thyme and parsley and cook til just about tender.
- Add remaining ingredients and cook for about 15-20 more minutes.
- *Probably could use vegetable broth. I just had the boullion cubes so I used them.
Nutrition Facts : Calories 543.5, Fat 12.4, SaturatedFat 1.7, Sodium 612, Carbohydrate 93.1, Fiber 21, Sugar 10.8, Protein 20.3
WHITE BEAN MINESTRONE
Make and share this White Bean Minestrone recipe from Food.com.
Provided by Karamia
Categories Potato
Time 30m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Cook onion, celery, and carrots in oil, over med-high heat in a large saucepan, stirring occasionally for about 4 minutes.
- Add 2 cups water plus all remaining ingredients, except for cheese.
- Cover and let boil, reduce heat and simmer for 10 minutes, or until the potatoes are tender.
- Sprinkle Parmesan on top and serve.
Nutrition Facts : Calories 290.6, Fat 7.5, SaturatedFat 3, Cholesterol 11.7, Sodium 431.1, Carbohydrate 40.5, Fiber 8.3, Sugar 3.4, Protein 17.5
THE RIVER CAFE'S WINTER MINESTRONE
A really thick, filling minestrone soup - tastes even better after a day
Provided by Good Food team
Categories Dinner, Soup
Time 1h45m
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large saucepan and slowly fry the carrots, onion and celery until soft and dark. This will take about 20 minutes but it's worth it - the slow cooking gives a lovely taste. Add the garlic, chard stalks and half the parsley, and stir to prevent sticking. Stir in the tomatoes and cook for 10 minutes or until reduced.
- Add half the Swiss chard leaves, half the cavolo nero, three-quarters of the beans, and the boiling stock. Bring to the boil, then reduce the heat. Simmer for 30 minutes. Pour in more stock if needed - don't add too much - it should be thick.
- Add the remaining Swiss chard and cavolo nero and blanch briefly so they remain green and crisp. Season when slightly cooled.
- Purée the remaining cannellini beans coarsely in a blender with some of the cooking liquid. Add to the soup - it should be very green. Stir in the herbs and serve hot with Parmesan and a drizzle of extra virgin olive oil.
Nutrition Facts : Calories 263 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 9 grams fiber, Protein 17 grams protein, Sodium 2.64 milligram of sodium
WINTER MINESTRONE - GIADA DE LAURENTIIS
Recipe courtesy Giada De Laurentiis, Everyday Italian. I can't wait to make this one! (minus the pork)
Provided by Queen of my kitchen
Categories Winter
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- 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.).
- Ladle the soup into bowls and serve.
Nutrition Facts : Calories 328, Fat 9.6, SaturatedFat 2.3, Cholesterol 6.2, Sodium 395.7, Carbohydrate 46.7, Fiber 11.3, Sugar 4.8, Protein 17
CHEF JOHN'S MINESTRONE SOUP
This is the type of dish I never make the same way twice, but I hope you give this amazing minestrone recipe a try soon, but only once.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h45m
Yield 6
Number Of Ingredients 20
Steps:
- Heat 2 tablespoons olive oil in large stock pot over medium-high heat. Add pancetta; cook and stir until it begins to brown, 2 to 3 minutes. Stir in onions and celery; cook and stir until onions start to turn translucent, about 3 minutes. Stir in minced garlic and cook for another minute.
- Pour chicken broth, water, and plum tomatoes into the pancetta and onion mixture. Bring to a simmer.
- Stir cranberry beans, cabbage, garbanzo beans, red pepper flakes, Italian seasoning, and 2 teaspoons salt into broth mixture. Bring to a simmer and cook until cranberry beans are tender, adding more water as needed if the soup becomes too thick, about 45 minutes.
- Stir in Swiss chard and simmer until softened, about 15 minutes. Season with salt and black pepper to taste.
- Stir in pasta and increase heat to medium-high and simmer until pasta is tender, about 15 minutes. Ladle into bowls and top with extra virgin olive oil, Parmigiano-Reggiano cheese, and Italian parsley.
Nutrition Facts : Calories 483.6 calories, Carbohydrate 53.9 g, Cholesterol 15.8 mg, Fat 23 g, Fiber 14.4 g, Protein 17.9 g, SaturatedFat 4.9 g, Sodium 2019.6 mg, Sugar 7.5 g
WHITE BEAN SOUP WITH SWISS CHARD
This is a nice, healthy, pleasantly spicy and warming stew like soup. This can also be done in a crock pot but will take all day. The cooking time does not reflect the overnight soaking of the beans. This recipe can also be made with spinach but I don't think it would be as good.
Provided by Engrossed
Categories Chard
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place the beans in a large pot and cover with water. Let them soak overnight.
- The next day, drain the beans, reserving 2 cups of liquid.
- In a large pot, heat the oil. Add the onions and saute until tender, about 5 minutes. Add the carrots and saute for an additional 3 minutes. Add the chard and cook until wilted, about 3 minutes. Add the broth, reserved bean liquid, beans, garlic and bay leaf. Partially cover and simmer for 1-2 hours, until beans are tender.
- Remove bay leaf. Puree half of the soup in a blender. Return to pot with remaining soup. Add salt, pepper and parsley.
Nutrition Facts : Calories 134.8, Fat 7.1, SaturatedFat 1, Sodium 98.3, Carbohydrate 15.5, Fiber 4.1, Sugar 3.5, Protein 4
SWISS CHARD AND PENNE SOUP
Make and share this Swiss Chard and Penne Soup recipe from Food.com.
Provided by Tonkcats
Categories Penne
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Steel knife: With food processor running, drop garlic through feed tube and mince. Add onion and chop coarsely, using 6 to 8 on/off turns.
- Remove leaves from chard and reserve. Cut stems into feed tube lengths.
- Ultra thick: Stand stems in feed tube; slice, using light pressure.
- Heat oil in heavy 4-quart saucepan over medium heat. Add contents of work bowl and cook until soft, stirring occasionally, about 15 minutes.
- Add stock and water; bring to a boil. Mix in penne and cook 5 minutes.
- Ultra thick: Roll up chard leaves and arrange in feed tube. Slice, using light pressure. Add chard leaves to saucepan.
- Mix in beans, fennel seed, red pepper flakes, salt and pepper.
- Bring to boil and cook until penne is tender, about 3 minutes.
- Can be made ahead. Pass the Parmesan cheese.
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CHARD AND WHITE BEAN MINESTRONE RECIPE / RIVERFORD
From riverford.co.uk
対象人数 2合計時間 30 分
- Put a kettle on to boil. Trim, wash and finely slice the leek. Peel the carrot and chop into small dice.
- Warm 2 tbsp oil in a saucepan. Add the leek and carrot. Let them gently fry while you deal with the chard.
- Remove and discard the root end from the chard. Strip the leaves away from the stalks. Wash the stalks and cut into small dice. Keep the leaves to one side.
- Add the chard stalks to the saucepan. Let everything cook gently for a further 5 mins, until starting to soften.
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