SHORTCUT MINESTRONE
"This soup is hearty and makes a comforting lunch or dinner on a brisk day," relates Barbara Jellison from Bellevue, Washington. "The spaghetti sauce provides rich flavor without a long simmering time. I further cut the prep time by using my food processor to chop the vegetables.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 2 tablespoons drippings; set bacon aside. In the drippings, saute onion and carrots for 3-4 minutes or until tender. Add garlic; cook 2 minutes longer., Stir in the spaghetti sauce, broth and beans. Bring to a boil. Add the pasta, brown sugar, basil and oregano. Cook, uncovered, for 8-10 minutes or until pasta is tender, stirring occasionally. Add green beans; cook 5 minutes longer or until heated through. Garnish with reserved bacon and Parmesan cheese if desired.
Nutrition Facts : Calories 188 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 560mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 7g fiber), Protein 10g protein. Diabetic Exchanges
QUICK AND EASY MINESTRONE
Traditionally, minestrone is slow-simmered with Parmigiano-Reggiano rinds to impart a rich umami flavor to the broth. In our shortcut version, soy sauce is used instead, adding instant depth to this pantry-friendly soup.
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a medium pot over medium-high heat. Add the corn and cook, stirring occasionally, until it starts to brown slightly, about 3 minutes. Add the tomato paste, rosemary and oregano and cook, stirring constantly, until the tomato paste begins to darken in color, about 1 minute. Slowly whisk in the chicken broth until the paste is smooth and incorporated into the liquid.
- Add the whole can of diced tomatoes (including the liquid), and bring the mixture to a boil. Stir in the pasta, the white beans and reserved liquid and the soy sauce. Season with salt and pepper. Cook until the pasta is al dente, 7 to 8 minutes, stirring in the green beans during the last 2 minutes of cooking. Serve in individual bowls with a little oil drizzled on top.
SHORTCUT SAUSAGE MINESTRONE
I call this surprisingly good soup my magic soup because of its soothing powers. My daughter-in-law always asks for it when she needs a healing touch. -Marta Smith, Claremont, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings (2 quarts).
Number Of Ingredients 9
Steps:
- In a 6-qt. stockpot, cook sausage, pepper and onion over medium heat 5-7 minutes or until sausage is no longer pink, breaking meat into crumbles; drain., Add green beans, water, kidney beans, tomatoes and broth; bring to a boil. Stir in ditalini; cook, uncovered, 10-11 minutes or until pasta is tender, stirring occasionally.
Nutrition Facts : Calories 232 calories, Fat 4g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 773mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 7g fiber), Protein 16g protein.
SHORTCUT MINESTRONE SOUP
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 8 servings, 1-1/2 cups each.
Number Of Ingredients 7
Steps:
- Place all ingredients in large Dutch oven or stockpot.
- Bring to boil on medium-high heat, stirring occasionally. Reduce heat to medium-low; simmer 15 min. or until carrots are tender, stirring occasionally.
Nutrition Facts : Calories 150, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 11 g
SHORTCUT MINESTRONE SOUP
Great soup--simple and easy. It is good for cold nights and busy moms and dads. This recipe was given to me as a vegetarian meal, but you could easily add meat to it.
Provided by southern chef in lo
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- PLACE all ingredients in large Dutch oven or stockpot.
- BRING to boil on medium-high heat, stirring occasionally. Reduce heat to medium-low; simmer 15 minute or until carrots are tender, stirring occasionally.
Nutrition Facts : Calories 319.6, Fat 14.3, SaturatedFat 2.5, Cholesterol 8, Sodium 1166.2, Carbohydrate 35.5, Fiber 8.6, Sugar 11, Protein 19.5
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