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.
UNCLE BILL'S VEGETARIAN MINESTRONE SOUP
Make and share this Uncle Bill's Vegetarian Minestrone Soup recipe from Food.com.
Provided by William Uncle Bill
Categories Penne
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large saucepan over medium-high heat.
- Add chopped onion and sauté for 4 minutes or until just lightly browned.
- Add water, zucchini, carrots, canellini beans, celery, basil, oregano salt, pepper, tomatoes and garlic.
- Bring to boil; reduce heat, cover and simmer on medium-low heat for 25 minutes, stirring occasionally.
- Add macaroni, cover and cook an additional 10 minutes.
- Adjust spices to suit your taste.
- Serve hot.
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
VEGETARIAN MINESTRONE SOUP
Make and share this Vegetarian Minestrone Soup recipe from Food.com.
Provided by shezashark
Categories Clear Soup
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat olive oil in pan and add onions, celery, zucchini, carrots until onion is translucent.
- Add the garlic and cook 1 minute.
- Add the 4 cups of water and dried spices and bring to boil and simmer for about 10 minutes
- Add tomatoes and beans and ditalini and simmer for another 10 minutes.
- Check seasoning and add salt to taste.
Nutrition Facts : Calories 385, Fat 5, SaturatedFat 0.8, Sodium 1354.6, Carbohydrate 69.2, Fiber 20.2, Sugar 11.4, Protein 20.4
MOM'S MINESTRONE SOUP
This is my Mother-in- law's recipe for Italian Minestrone soup. She was a first generation Italian and cooked very much like the "Old Country" masters!
Provided by Blumax
Categories Vegetable
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Brown ground beef, onion and garlic in large pot. Add enough water to bring to 1/2 of the pot and bring to boil.
- Add remainder of ingredients and bring to boil again.
- Lower to simmer and continue to cook for 2-4 hours. Season and serve.
Nutrition Facts : Calories 470.8, Fat 12.6, SaturatedFat 4.8, Cholesterol 73.7, Sodium 372.8, Carbohydrate 53.8, Fiber 16.8, Sugar 14, Protein 37.9
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