Balsamic Minestrone Soup Recipes

CLASSIC MINESTRONE SOUP

Classic Minestrone Soup image

Minestrone is a hearty, traditional Italian soup typically made with beans, pasta and lots of vegetables. Enjoy the slow-cooked flavor in just about 30 minutes.

Provided by College Inn® Broths and Stocks

Categories Trusted Brands: Recipes and Tips College Inn® Broths and Stocks

Time 35m

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 cup diced onion
¾ cup diced carrot
¾ cup sliced celery
1 teaspoon minced garlic
1 ½ teaspoons minced fresh rosemary
1 (15 ounce) can Contadina® Tomato Sauce
1 (15 ounce) can cannellini beans, rinsed and drained
2 cups College Inn® Chicken Broth
1 cup diced zucchini
½ cup dry ditalini pasta
¼ teaspoon black pepper
¼ cup chopped fresh Italian parsley
1 teaspoon Shredded Parmesan cheese

Steps:

Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook onion, carrot, celery, garlic and rosemary until vegetables begin to soften, about 5 minutes.
Stir in tomato sauce, beans and 2 1/2 cups water. Add broth, zucchini, pasta and pepper; bring to a simmer. Cook, uncovered, 10 minutes or until pasta is tender, stirring occasionally. Stir in parsley. Serve topped with Parmesan cheese and additional parsley, if desired.

Nutrition Facts : Calories 235.3 calories, Carbohydrate 38.6 g, Cholesterol 0.3 mg, Fat 4.8 g, Fiber 8.4 g, Protein 9.6 g, SaturatedFat 0.6 g, Sodium 1220.5 mg, Sugar 5.9 g

BALSAMIC MINESTRONE SOUP

Balsamic Minestrone Soup image

Minestrone soup is a classic, comforting recipe option for a chilly fall day. Made with zucchini, spinach leaves, kidney beans and marinara sauce, this soup is as healthy as it is delicious.

Provided by maryjjohnson34

Categories < 30 Mins

Time 30m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons mild olive oil
1 large onion, chopped (about 1 ½ cups)
2 large carrots, chopped (about 1 cup)
1 (24 ounce) jar traditional marinara sauce (Bertolli with Italian Herbs & Fresh Garlic Sauce)
5 cups vegetable broth
1 medium zucchini, chopped (about 1 cup)
2 cups lightly packed baby spinach leaves, chopped
1 (15 1/2 ounce) can low sodium red kidney beans, rinsed and drained
1/2 cup grated parmesan cheese
2 cups cooked ditalini

Steps:

Heat olive oil in large saucepot over medium-high heat. Add onions and carrots and cook until tender; about 5 minutes. Add sauce and vegetable broth.
Stir in zucchini, spinach and kidney beans. Bring to boil, cover and reduce to heat to medium-low. Cook 10 minutes.
Stir in cheese and pasta. Cook until heated through; about 5 minutes. Serve with additional cheese and a dollop of pesto if desired.

EASY MINESTRONE SOUP

Easy Minestrone Soup image

Use leftover marinara for a head start on this yummy, veggie-packed soup. It's perfect with a sandwich on a chilly day, or with a crusty garlic bread and simple salad on a busy night.

Provided by Bibi

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 15

Ingredients

1 tablespoon extra-virgin olive oil
1 cup diced celery
1 cup sliced carrots
⅔ cup diced onion
3 cloves garlic, minced
4 cups vegetable broth
1 ¾ cups jarred marinara sauce
¼ cup tomato paste
1 teaspoon Italian seasoning
2 cups small shell pasta
2 cups quartered and sliced zucchini
1 (14.5 ounce) can great northern beans, rinsed and drained
1 cup stemmed and thinly sliced kale
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese, or to taste

Steps:

Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add celery, carrots, and onion. Cook, stirring frequently, until onion begins to turn translucent, about 4 minutes. Add garlic and stir until fragrant, about 30 seconds.
Add vegetable broth, marinara sauce, tomato paste, and Italian seasoning. Stir to combine. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, until carrots are soft, about 10 minutes.
Add pasta and zucchini. Cook until pasta is tender, about 10 minutes. Stir in beans, kale, salt, and pepper. Remove from heat and allow soup to cool slightly. Spoon into individual bowls and garnish with Parmesan cheese.

Nutrition Facts : Calories 364.8 calories, Carbohydrate 64.3 g, Cholesterol 2.9 mg, Fat 6.5 g, Fiber 9.6 g, Protein 14.5 g, SaturatedFat 1.4 g, Sodium 788.8 mg, Sugar 13.8 g

MINESTRONE SOUP (MODENA STYLE)

Minestrone Soup (Modena Style) image

NOTICE: PLEASE OPEN EDIT TO SEE THE CORRECT AMOUNT OF INGREDIENTS. This thick hearty vegetable and bean soup gets it intensity from pancetta, an unsmoked seasoned bacon available in Italian food stores. If necessary substitute lean slab bacon, but first simmer it in water to cover for 5 minutes, then drain, pat dry and chop. Or, for a vegetarian soup, omit the pancetta. Because the vinegar is stirred in at the end, use the best brand you can find.

Provided by Galley Wench

Categories < 4 Hours

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1 tablespoon olive oil
4 ounces pancetta, cut into 1/2 inch dice
1 yellow onion, coursely chopped
1 celery rib, with leave cut into 1/4 in thick slices
1 carrot, cut into 1/4 inch thick slices
2 zucchini, cut in half lengthwise and sliced into 1/4 inch thick half moons
2 garlic cloves, finely chopped
2 firmly packed cups shredded savoy cabbage (or spinach, fresh or frozen)
1 (16 ounce) can peeled chopped tomatoes with juice
2 cups water
1 3/4 cups chicken broth or 1 3/4 cups vegetable broth
1 cup dry red wine
1 teaspoon salt
1 teaspoon dried thyme
1/8 teaspoon ground cloves
1/4 teaspoon black pepper
1 (19 ounce) can cannellini beans, rinsed and drained
3 tablespoons balsamic vinegar

Steps:

In a large soup pot, heat the oil over medium heat.
Add the pancetta and cook, stirring occasionally, until browned, approximately 5 minutes.
Add the following ingredients in the order given, cooking 1 minute before adding the next; onion, celery, carrot, zucchini, garlic and cabbage.
Add the tomatoes and bring to a simmer over high heat.
Stir in the water, broth, red wine, salt,thyme,cloves and pepper.
Bring to a boil.
Reduce the heat to low and simmer until the vegetables are tender, approximately 1 hour. Stir in the beans and cook for 5 minutes just until heated through.
Stir in the balsamic vinegar.
Serve hot.

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