Classic Italian Minestrone Soupe Paysanne 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

CLASSIC ITALIAN MINESTRONE (SOUPE PAYSANNE)

Classic Italian Minestrone (Soupe Paysanne) image

Minestra Ingredients Directions Makes 8 servings This is a classic minestrone recipe. Classic minestrone always contains Swiss chard and red kidney beans. The other ingredients are optional, and are a matter of personal taste or choice. Zucchine, summer squash, broccoli, and cauliflower, just to name a few, work well in this recipe. I learned to love greens as a child. When school was out during the summer, I spent two weeks with my grandparents in the country. My grandmother was a former professional cook, and my grandfather always raised a large garden. There was always vegetables galore to choose from. Kale was my favorite. Kale and Swiss chard are in the same family of greens so when I saw a recipe with Swiss chard in it, I immediately decided to make it. I also kept the kidney beans from the recipe that I had, but the other ingredients are my own personal choices. This soup has a rich taste that will delight your palate. Make some and enjoy.

Provided by Molly53

Categories Greens

Time 2h30m

Yield 29 serving(s)

Number Of Ingredients 14

Ingredients

1/4 lb pork fat, chopped
2 lbs boiling potatoes, peeled and diced
1 head green cabbage, cored and chopped (about 1 1/ 2 pounds)
3/4 lb swiss chard leaf, no white part,chopped
1 medium red onion, chopped
2 cloves garlic, finely chopped
6 cups water
2 cans red kidney beans (drained and well rinsed)
1 ham hock, split longways into four equal pieces (about 1/ 2 pound)
1 large tomatoes, peeled,seeded and chopped (about 10 ounces)
1/4 lb elbow macaroni
1 tablespoon salt
fresh ground black pepper
extra virgin olive oil, for drizzling

Steps:

In a large casserole or soup pot, cook the pork fat over medium-high heat until there is some fat in the bottom of the pot, about 5 minutes, stirring constantly.
Then add the potatoes, cabbage, chard, onion, and garlic until the greens are wilted, about 5 minutes.
Pour in the water, bring to a boil, then reduce the heat to low, add the beans, ham or smoked bacon, and tomato, and cook until the beans are tender, 2 to 3 hours.
Add the elbow macaroni and continue to cook until a spoon can stand straight up in the center of the soup, and the pasta is tender--about 15 minutes.
Season with salt and pepper, drizzle with olive oil, and serve.

Nutrition Facts : Calories 128, Fat 4.2, SaturatedFat 2, Cholesterol 4.3, Sodium 274.7, Carbohydrate 18.9, Fiber 3.9, Sugar 2, Protein 4.5

SOUTHERN MINESTRONE

Southern Minestrone image

Categories Salad Salad Dressing Okra Simmer Boil

Yield serves 4 to 6

Number Of Ingredients 20

Ingredients

1 tablespoon olive oil
2 onions, preferably Vidalia, chopped
1 carrot, chopped
1 stalk celery, chopped
2 large cloves garlic, finely chopped
6 cups water, plus more if needed
1/4 medium head green cabbage, chopped
Rind from a piece of Parmigiano-Reggiano cheese
Coarse salt and freshly ground black pepper
1 (14 1/2-ounce) can crushed tomatoes
1/4 pound green beans, trimmed and cut into 1/2-inch pieces
1/4 pound fresh okra, stems trimmed, halved lengthwise
1 yellow squash, chopped
1 zucchini, chopped
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil
1/2 teaspoon red pepper flakes
1/2 cup elbow macaroni
Extra-virgin olive oil, for drizzling
Parmigiano-Reggiano cheese, for garnish

Steps:

In a large, heavy-bottomed Dutch oven, heat the oil over medium heat. Add the onions, carrot, and celery and cook until the onions are golden, 10 to 12 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add 4 cups of the water, the cabbage, and the cheese rind. Season the mixture with salt and pepper. Bring to a boil over high heat, and then decrease the heat to low. Simmer until the mixture is flavorful and well combined, about 30 minutes.
Add the tomatoes, green beans, okra, yellow squash, zucchini, parsley, basil, and red pepper flakes. Add more of the remaining water to cover by about 1 inch. Continue to simmer slowly over very low heat until the vegetables are just tender, an additional 20 minutes. Add the pasta, and more water, if needed. Simmer until the pasta is tender, an additional 10 to 15 minutes. Taste and adjust for seasoning with salt and pepper.
To serve, ladle the soup into warmed bowls. Drizzle with extra-virgin olive oil and sprinkle with grated cheese.
parmigiano-reggiano
Parmigiano-Reggiano is a hard, dry cheese made from cow's milk. The rind is golden tan and the interior is creamy yellow. True Parmigiano-Reggiano from Italy is aged eighteen to thirty-six months and is sharp and rich in flavor with a salty kick. While other countries make Parmesan cheese, real Italian Parmigiano- Reggiano is more expensive and is well worth every dime. Look for "Parmigiano-Reggiano" stenciled on the rind to authenticate the origin.

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