16 Min Estrone Recipes

MINESTRONE

Minestrone image

Vegetables and herbs fresh from my garden make this one of our favorite soups. This recipe makes a lot, so it's perfect for large gatherings or to freeze in smaller containers for fast meals.-Virginia Bauer, Botkins, Ohio

Provided by Taste of Home

Categories Dinner Lunch

Time 1h50m

Yield 20 servings (5 quarts).

Number Of Ingredients 20

Ingredients

2 cups coarsely chopped onions
1 cup sliced celery
1/4 cup minced fresh parsley
1/4 cup canola oil
2 garlic cloves, minced
5 cups beef broth
2 cups chopped tomatoes or 1 can (14-1/2 ounces) diced tomatoes, drained
1 can (15 ounces) tomato sauce
2 cups coarsely chopped cabbage
1 cup sliced fresh carrots
2 teaspoons dried basil or Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds ground beef
1-1/2 cups sliced zucchini
1 cup cut fresh green beans
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 cup uncooked ditalini or 4 ounces spaghetti, broken into 3-inch pieces
1 cup grated Parmesan cheese

Steps:

In a stockpot, saute the onions, celery and parsley in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, tomato sauce, cabbage, carrots, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , In a large skillet, cook beef over medium heat until no longer pink; drain. Stir into soup along with the zucchini, beans and pasta. Cover and simmer for 15-20 minutes or until vegetables and pasta are tender. Top each serving with cheese.

Nutrition Facts : Calories 209 calories, Fat 9g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 538mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 4g fiber), Protein 14g protein.

EASY MINESTRONE

Easy Minestrone image

I wanted a soup recipe that I could make with staples that I always have on hand. This has become a family favorite so I always make enough to freeze. Serve topped with grated Parmesan cheese.

Provided by Luhoney

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone

Time 1h20m

Yield 8

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
3 cloves garlic, chopped, or more to taste
2 onions, chopped
5 carrots, sliced
4 cups chicken broth
2 (15 ounce) cans diced tomatoes with garlic and oregano
½ cup red wine
1 (16 ounce) package frozen green beans
1 (15 ounce) can pinto beans, rinsed and drained
1 (10 ounce) package frozen chopped spinach
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
salt and pepper to taste
½ cup seashell pasta, or more to taste
¼ cup freshly grated Parmesan cheese, or to taste

Steps:

Heat olive oil in a large pot over medium-low heat. Cook and stir garlic in hot oil until fragrant, 2 to 3 minutes. Add onion; cook and stir until slightly softened, 4 to 5 minutes. Stir in carrots until heated through, 1 to 2 minutes.
Pour chicken broth and diced tomatoes into onion mixture; bring to a boil, stirring frequently. Add red wine, reduce heat to low, and stir green beans, pinto beans, spinach, basil, oregano, salt, and black pepper into broth mixture. Bring to a simmer, reduce heat to medium-low, and simmer until vegetables are tender, about 40 minutes.
Bring a large pot of lightly salted water to a boil. Cook seashell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and stir pasta into soup. Ladle soup into bowls and top with Parmesan cheese.

Nutrition Facts : Calories 215.9 calories, Carbohydrate 29.3 g, Cholesterol 2.2 mg, Fat 6.6 g, Fiber 7.4 g, Protein 7.7 g, SaturatedFat 1.3 g, Sodium 388.1 mg, Sugar 8.9 g

CONTEST-WINNING EASY MINESTRONE

Contest-Winning Easy Minestrone image

This minestrone soup recipe is special to me because it's one of the few dinners my entire family loves. And I can feel good about serving it because it's full of nutrition and low in fat. -Lauren Brennan, Hood River, Oregon

Provided by Taste of Home

Categories Dinner Lunch

Time 1h5m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 18

Ingredients

2 large carrots, diced
2 celery ribs, chopped
1 medium onion, chopped
1 tablespoon olive oil
1 tablespoon butter
2 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cans (8 ounces each) no-salt-added tomato sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups shredded cabbage
1 tablespoon dried basil
1-1/2 teaspoons dried parsley flakes
1 teaspoon dried oregano
1/2 teaspoon pepper
1 cup uncooked whole wheat elbow macaroni
11 teaspoons grated Parmesan cheese

Steps:

In a large saucepan, saute the carrots, celery and onion in oil and butter until tender. Add garlic; cook 1 minute longer., Stir in the broth, tomato sauce, beans, chickpeas, tomatoes, cabbage, basil, parsley, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add macaroni; cook, uncovered, 6-8 minutes or until macaroni and vegetables are tender., Ladle soup into bowls. Sprinkle with cheese. Freeze option: Before adding cheese, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 180 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 443mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 7g fiber), Protein 8g protein. Diabetic Exchanges

SAVORY MINESTRONE SOUP

Savory Minestrone Soup image

Make and share this Savory Minestrone Soup recipe from Food.com.

Provided by roxy_froggy25

Categories Stocks

Time 1h5m

Yield 8 1 1/2 cups soup, 8 serving(s)

Number Of Ingredients 14

Ingredients

2 garlic cloves, minced
1 cup onion, chopped
1 cup carrot, chopped
1/2 cup celery, chopped
1 teaspoon olive oil
1 red pepper, chopped
1 green pepper, chopped
1 (14 1/2 ounce) can tomatoes
1 (16 ounce) navy beans
1/2 cup macaroni noodles, uncooked
3 (16 ounce) vegetable broth
1 teaspoon oregano
1 1/2 teaspoons basil leaves
salt and pepper

Steps:

1. cook dry pasta in boiling water with a dash of salt, cook until al dente
2. Add oil, saute garlic and onion in a dutch oven until onions are tender.
3. Add broth, carrot, celery, green pepper, red pepper, tomatoes, and beans and bring to boil.
4. Once brought to a boil, reduce heat to a simmer, and add cook pasta. Cover and let simmer for 30 minutes and then serve.

Nutrition Facts : Calories 141.1, Fat 1.3, SaturatedFat 0.2, Sodium 153.3, Carbohydrate 27.1, Fiber 8.2, Sugar 4.3, Protein 6.7

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