A VEGGIE-PACKED MINESTRONE WITH PESTO SOUP RECIPE
Nearly 9 out of 10 Americans don't consume enough fruits and vegetables on a daily basis, but there are simple ways to change the amount...
Provided by David Zinczenko and Matt Goulding
Categories Dinner, Lunch, Snack
Number Of Ingredients 21
Steps:
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion is translucent, about 3 minutes. Stir in the potatoes, carrots, zucchini, and green beans. Season with a bit of salt and cook, stirring for 3 to 4 minutes to release the vegetables' aromas. Add the tomatoes, stock, and thyme and turn the heat down to low. Season with salt (if still needed) and pepper to taste. Simmer for at least 15 minutes, and up to 45. Before serving, stir in the white beans and heat through. Serve with a dollop of pesto and bit of grated Parmesan.
Nutrition Facts : Calories 200
MINESTRONE WITH PESTO
Minestrone is a thick, mixed vegetable soup using almost any combination of seasonal vegetables. Short cuts of pasta or rice may also be added. This version includes pesto sauce.
Provided by Lizz C.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h30m
Yield 6
Number Of Ingredients 17
Steps:
- Heat oil over medium heat in a stockpot. Stir in leek and onion and cook for 5 to 6 minutes. Add carrots, celery, and garlic; cook for 5 minutes. Add potatoes and cook for 2 to 3 minutes more.
- Pour hot vegetable broth into the pot and stir well. Add bay leaf and thyme; season with salt and pepper. Bring to a boil; reduce heat and let simmer for 10 to 12 minutes.
- Stir in zucchini and peas. Let simmer for 5 minutes. Add tomatoes, cover, and let simmer for 5 to 8 minutes.
- Uncover the pot and stir in beans. Let simmer for 10 minutes; stir in pesto sauce and let simmer for 5 minutes. Remove from heat and let stand for 3 to 4 minutes. Serve topped with Parmesan cheese.
Nutrition Facts : Calories 321.3 calories, Carbohydrate 44.6 g, Cholesterol 3.2 mg, Fat 11.9 g, Fiber 10.2 g, Protein 10.6 g, SaturatedFat 2.1 g, Sodium 813.7 mg, Sugar 9.7 g
CLASSIC MINESTRONE WITH PESTO
Steps:
- Rinse spinach leaves, set aside. If using large leaves, you may want to chop them. I just use the bag of small leaves, and don't chop. Heat oil in a large stockpot. Add the leeks, carrots, onion and celery and sauté over medium heat until softened, about 10 minutes. Add the stock or water, potato, zucchini, spinach and tomatoes. Bring to a boil, reduce the heat and simmer gently for 1 hour. Stir in the beans and salt to taste. Simmer just until the flavors have blended, about 10 minutes. (The soup can be refrigerated for 2 days and reheated just before serving.) I sauté Italian turkey sausage, or cut up precooked chicken/turkey pesto sausage (or anyone you like) and sauté it and then add it to the soup. It adds some additional protein and flavor or you can add basil pesto to taste instead ( ¼ cup is what is suggested in the recipe). Ladle soup into bowls and serve with grated cheese.
CLASSIC MINESTRONE
Steps:
- In a casserole heat the olive oil. Add the onions and cook until golden, about 5 to 7 minutes. Then add the carrots and celery and cook over low heat, stirring occasionally, for 5 minutes. Add the beans, bay leaf and thyme and toss for 1 minute. Then add the beef stock, Parmesan rind (if using), plum tomatoes and their juice, and salt and pepper to taste. (Careful with the amount of salt since Parmesan rind will add a salty flavor.) Bring to a boil, reduce heat and simmer for 1 hour. Add the potatoes, zucchini and savoy cabbage and cook for 20 minutes more or until the vegetables are tender. Finally, add your pasta and cook, covered, for about 10 minutes. Season to taste with salt and pepper, ladle into bowls and serve with some pesto.
PESTO MINESTRONE
Natalie Cataldo relies on store-bought pesto to provide mild flavor to this chunky tortellini and vegetable soup. "It's a hit in my house," says the Des Moines, Iowa cook. "If you don't like zucchini, use another vegetable," she suggests.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, mixed vegetables, broth, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 3 minutes. , Add the tortellini, zucchini and pesto. Simmer, uncovered, 7-9 minutes longer or until pasta and vegetables are tender.
Nutrition Facts : Calories 337 calories, Fat 12g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 1063mg sodium, Carbohydrate 47g carbohydrate (8g sugars, Fiber 7g fiber), Protein 15g protein.
SUMMER MINESTRONE AL PESTO
Some vegetable soups are complex and long-simmered. This light, brothy one brims with full-flavored summer vegetables for a minestrone that comes together in a half an hour or so. If you don't have a vegetable garden, look to the farmers' market for the freshest, sweetest produce. For a warm-weather lunch or supper, the simplicity of this soup is very appealing.
Provided by David Tanis
Categories dinner, lunch, weekday, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Set a large, heavy-bottomed soup pot over medium-high heat, and add olive oil. When oil is hot, add onion and season generously with salt and pepper. Cook, stirring frequently, until softened and just beginning to color, 5 or 6 minutes.
- Add garlic, bay leaf, tomato paste and red pepper. Cook, stirring, for another minute, then add wine, if using, and tomatoes, and bring to a brisk simmer.
- Add 8 cups water and a good pinch of salt and let mixture return to a brisk simmer. Cook for 10 minutes, then taste for seasoning. The broth should be well seasoned before the vegetables go in.
- Make the pesto: As the broth simmers, pound the garlic and salt to a paste in a large mortar. Beginning with a few basil leaves at a time, pound basil to a paste, then add parsley leaves and a little salt. Continue to pound until all the basil and parsley have been pounded into a coarse green paste. (Alternatively, many people may wish to make the pesto in a food processor.)
- Transfer to a serving bowl and whisk in olive oil and Parmesan. Taste and season with salt and pepper. Set pesto aside covered with a thin layer of oil or with plastic film pressed against its surface to prevent oxidation.
- Add the zucchini, romano beans and pasta to the simmering broth and cook 7 to 8 minutes, until pasta is al dente. Add green beans and cook for a minute or 2.
- Ladle soup into bowls, topping each with a dollop of pesto. Pass more grated Parmesan at the table.
Nutrition Facts : @context http, Calories 789, UnsaturatedFat 44 grams, Carbohydrate 65 grams, Fat 54 grams, Fiber 10 grams, Protein 16 grams, SaturatedFat 9 grams, Sodium 1273 milligrams, Sugar 13 grams
MINESTRONE WITH PESTO
This minestrone recipe adds pesto for a unique and slightly nutty take on the classic soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 32
Steps:
- Place beans in a large bowl and cover with cold water by 2 inches. Refrigerate 8 to 12 hours, then drain. Combine beans and 8 cups water in a large saucepan. Add onion, bay leaf, and prosciutto ends, if using. Bring to a boil, then reduce heat and simmer until beans are just tender (but not mushy, as they should hold their shape in the soup), 30 to 45 minutes. Drain, reserving beans and 4 cups liquid; strain reserved liquid. Discard onion, bay leaf, and prosciutto, and cover beans.
- Heat the oil in a large stockpot over medium-low heat until shimmering. Add celery, carrot, and onions, and cook, stirring often to prevent them from scorching on the bottom, until deep golden brown, about 30 minutes.
- Add leek and garlic to soffrito and cook, stirring often, until soft, about 4 minutes. Raise heat to medium-high, and then add sliced celery and carrots along with the potato, zucchini, and green beans. Cook, stirring often, until vegetables are golden, about 5 minutes.
- Stir in reserved bean liquid, the tomatoes and juice, kale, cabbage, stock, cheese rind, prosciutto ends (if using), bay leaf, and red pepper flakes; season with salt and black pepper. Bring to a boil, then reduce heat to a simmer. Cover and cook 1 hour.
- Stir in beans and continue cooking until all vegetables are very tender, 20 to 30 minutes more.
- For basil pesto, cover garlic in a small saucepan with water by 1 inch. Bring to a boil over high heat, then immediately drain and let garlic cool to room temperature.
- With a large mortar and pestle, pound together basil, garlic, pine nuts, and salt until the basil is pulverized and the pine nuts and garlic are pasty, about 10 minutes. Add the cheese and pound to incorporate. Mixing vigorously, pour in the oil in a slow steady stream, and mix until combined (it will not be emulsified). Serve immediately or cover with a layer of oil and store in an airtight container in the refrigerator up to 3 days.
- Ladle soup into bowls, incorporating beans and vegetables in each and top with pesto and grated cheese, if desired. The soup can be refrigerated in an airtight container up to 3 days; thin with water, if necessary, before reheating over gentle heat.
SUMMER MINESTRONE WITH PESTO
Categories Soup/Stew Bean Cheese Tomato Vegetable Appetizer Summer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Heat olive oil in heavy large pot over medium heat. Add onion and sauté until soft, about 4 minutes. Add broth and next 7 ingredients. Increase heat to high and bring soup to boil. Reduce heat to medium-low, partially cover pot, and simmer until potatoes are tender, about 10 minutes. Stir in spinach; simmer 3 minutes longer. Season soup to taste with salt and pepper. Ladle soup into 6 bowls; garnish each with 1 tablespoon pesto. Serve, passing cheese separately.
CLASSIC MINESTRONE
This famous Italian soup has been much imitated around the world with very different results. The homemade version is a delicious revelation and is also extremely healthy, as it has pasta, beans and fresh vegetables. Try to make the minestrone a day early and refrigerate as this improves the flavors. Serve with grated Parmesan cheese and chopped fresh parsley.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a large saucepan, over medium heat. Add leek, carrots, zucchini, green beans and celery. Cover, and reduce heat to low. Cook for 15 minutes, shaking the pan occasionally.
- Stir in the stock, tomatoes and thyme. Bring to a boil, then replace the lid, and reduce heat to low; simmer gently for 30 minutes.
- Stir in the cannellini beans with liquid and pasta. Simmer for an additional 10 minutes, or until pasta is al dente. Season with salt and pepper to taste before serving.
Nutrition Facts : Calories 320 calories, Carbohydrate 44.5 g, Fat 12 g, Fiber 10.1 g, Protein 12 g, SaturatedFat 1.7 g, Sodium 470.9 mg, Sugar 7.8 g
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