TUSCAN VEGETABLE SOUP
Simmer a pot of Ellie Krieger's healthy Tuscan Vegetable Soup recipe from Food Network, a classic vegetable soup loaded with zucchini, beans, tomatoes and more.
Provided by Ellie Krieger
Categories main-dish
Time 35m
Yield 6 servings (1 1/2 cups each)
Number Of Ingredients 15
Steps:
- In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
- Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
- Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
- Serve topped with Parmesan, if desired.
Nutrition Facts : Calories 145 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 306 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 8 grams, Sugar 5 grams
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.
TUSCAN MINESTRONE
Here's a simple and tasty minestrone from the American Heart Association Cookbook. You can substitute macaroni or other pasta for the orzo if you choose. We like to add some spicy Mrs. Dash at the end for a little more kick.
Provided by lazyme
Categories < 4 Hours
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Place oil in 6 quart saucepan.
- Add beans, garlic, bay leaf, red pepper flakes, onion.
- Saute 5 minutes.
- Add water.
- Bring to boil.
- Simmer 1 hour.
- Add leek, carrots, celery, potatoes, green beans, tomato sauce, herb blend, and pepper.
- Cook 30 minutes.
- Add zucchini, beans, tomatoes.
- Cook 15 minutes.
- Add orzo and spinach.
- Cook 15 minutes.
Nutrition Facts : Calories 484.7, Fat 6.1, SaturatedFat 1, Sodium 1412.7, Carbohydrate 91.6, Fiber 20.6, Sugar 20.9, Protein 20.8
TUSCAN MINESTRONE SOUP
Make and share this Tuscan Minestrone Soup recipe from Food.com.
Provided by Victoria in Fort Wa
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in large pot or dutch oven over medium high.
- Add zucchini, squash, carrot, onion, garlic and Italian seasoning, stirring frequently until the vegetable start to soften, about 10 minutes.
- Stir in broth and diced tomatoes.
- Add beans and uncooked pasta.
- Cover the mixture and let simmer 10 minutes.
- Add thyme sprigs and season with salt and pepper.
- Serve in individual bowls garnished with Parmesan cheese and basil.
Nutrition Facts : Calories 265.5, Fat 7.7, SaturatedFat 2, Cholesterol 4.9, Sodium 306.9, Carbohydrate 37.4, Fiber 7.8, Sugar 6.2, Protein 15.5
ITALIAN MINESTRONE
Provided by Food Network
Categories main-dish
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- HEAT oil in large saucepan or Dutch oven over medium heat. Add celery, onion and garlic. Cook and stir until crisp-tender.
- ADD cabbage and carrots. Cook and stir until crisp-tender. Stir in tomatoes with juice, tomato juice and broth. Bring to a boil. Reduce heat to low.
- MIX in the three kinds of beans, parsley, oregano and basil. Simmer 30 minutes or until vegetables are tender and flavors have blended.
- STIR in cooked pasta and Parmesan cheese just before serving. Season with salt and pepper to taste. Serve with grated Parmesan cheese on the side.
RIBOLLITA (TUSCAN MINESTRONE)
Make and share this Ribollita (Tuscan Minestrone) recipe from Food.com.
Provided by ratherbeswimmin
Categories Beans
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Rinse and sort through the beans to remove any pebbles.
- Put beans in a large bowl; cover with 3 cups boiling water; soak beans for 1 hour.
- Drain beans in a colander and reserve.
- Heat olive oil in a large heavy pot over med-high heat.
- When hot, add the onion, leek, carrot, and celery; saute until just softened, 3-4 minutes.
- Add in minced garlic and rosemary; saute 1 minute.
- Add 8 cups water, the reserved beans, tomatoes, cabbage, and 1 1/2 tablespoon kosher salt.
- Bring to a boil; decrease heat, and cook at a simmer, covered, for 1 hour.
- Add in potatoes, zucchini, and chard; simmer covered, until the potatoes and zucchini are tender and the chard is wilted, for 20-25 minutes.
- Taste soup and season with salt, as needed.
- When ready to serve, lightly toast the bread slices, then rub each piece on both sides with a cut garlic clove.
- Either place 1 bread slice in the bottom of 6 soup bowls and ladle soup over OR ladle soup into 6 bowls and top each with a bread slice.
- Garnish each serving with Parmesan cheese and a drizzle of olive oil.
Nutrition Facts : Calories 403.4, Fat 12.3, SaturatedFat 3.7, Cholesterol 9.6, Sodium 2228.7, Carbohydrate 56.8, Fiber 13.2, Sugar 7.5, Protein 19.4
RIBOLLITA (TUSCAN MINESTRONE)
Riboliita is a hearty soup originating in Tuscany. What set this soup apart from other Minestra recipes is the use of stale bread to make the soup more substantial (and to economize, of course). This delicious soup is best made a day before serving because it is even better on the second day.
Provided by evelynathens
Categories Spinach
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Heat the olive oil in a large pot and sauté the onion and leek together over low heat until they begin to caramelize; add the garlic and sauté for 1 minute; add all the remaining vegetables; season to taste and stir to mix; cover and cook for 20 minutes or until the vegetables have reduced in volume by half; stir again and add broth; bring to a boil and then lower the heat; add the tomato paste and stir to dissolve; cover and cook the soup for 1 hour; add the beans.
- The next day, reheat soup gently and stir in the bread cubes until the bread has turned into a mush (this takes about 10-15 minutes); if the soup is too thick, thin with more stock to suit your taste.
- Serve at table with freshly-cracked black pepper, grated parmesan cheese, and drizzle with extra virgin olive oil.
Nutrition Facts : Calories 831.6, Fat 19.8, SaturatedFat 3.6, Cholesterol 1, Sodium 2598.8, Carbohydrate 139, Fiber 19.8, Sugar 14.9, Protein 30.1
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