Colorful Minestrone Recipes

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ITALIAN MINESTRONE SOUP



Italian Minestrone Soup image

Nothing says more "comfort food" than thick, creamy Minestrone Soup.Italian Minestrone soup is made with seasonal veggies, legumes and small pasta shape or rice.

Provided by Italian Recipe Book

Categories     Soup

Number Of Ingredients 15

1 onion (, roughly chopped)
2 carrots (, roughly chopped)
2-3 selery ribs (, roughly chopped)
½ cup diced pancetta ((optional))
1 ½ cup pumpkin or butternut squash (, cut in cubes)
1 large potato or 1 ½ cup potatoes (, cut in cubes)
1 large tomato chopped or 10 cherry tomatoes (, cut in quarters)
1 small savoy cabbage (, roughly chopped)
1 can ((14 oz) borlotti beans)
⅓ cup ditalini pasta or other small pasta shape
Extra virgin olive oil
1 bay leaf
2 rosemary sprigs
1 garlic clove ((optional))
Salt to taste

Steps:

  • In a large pot add a generous drizzle of extra virgin olive oil, roughly chopped onion, carrots, celery, garlic clove, and pancetta cubes. Sautee on medium heat for a few minutes stirring a couple of times in the process.
  • Add potatoes, butternut squash, tomatoes, bay leaf, rosemary sprigs and a couple of pinches of salt.
  • Give a nice stir and add enough water to cover all the veggies.Bring to a boil and simmer on low heat for 40 minutes. Add more liquid if needed.
  • Past this time veggies will become super soft and will "melt" one into another creating delicious creamy texture.
  • Once veggies are cooked add chopped savoy cabbage or other leafy greens and drained canned beans. Add more water if needed. Give a nice stir and cook for another 15 minutes.
  • As a last step, add pasta or rice. Let cook for 5-15 more minutes depending on how long pasta or rice will take to cook.
  • If you're not planning to serve minestrone right away, don't add pasta or rice immediately.Instead, bring the soup to a boil when you're ready to serve it and then add pasta or rice.
  • Minestrone is ready to serve when pasta (rice) is cooked. I takes about 5-6 minutes for ditalini pasta and about 15 minutes for rice.
  • Serve hot or warm generously topped with fresh grated Parmesan cheese.

OVER-THE-RAINBOW MINESTRONE



Over-the-Rainbow Minestrone image

This colorful soup is vegetarian-friendly and full of fresh flavors from a rainbow of vegetables. You can use any multicolored pasta in place of the spirals. -Crystal Schlueter, Northglenn, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 6h40m

Yield 10 servings (3-3/4 quarts).

Number Of Ingredients 14

4 large stems Swiss chard (about 1/2 pound) or fresh baby spinach
2 tablespoons olive oil
1 medium red onion, finely chopped
6 cups vegetable broth
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 medium yellow summer squash or zucchini, halved and cut into 1/4-inch slices
1 medium sweet red or yellow pepper, finely chopped
1 medium carrot, finely chopped
2 garlic cloves, minced
1-1/2 cups uncooked spiral pasta or small pasta shells
1/4 cup prepared pesto
Optional toppings: Additional prepared pesto, shredded Parmesan cheese, crushed red pepper flakes and minced fresh basil

Steps:

  • Cut stems from chard; chop stems and leaves separately. Reserve leaves for adding later. In a large skillet, heat oil over medium heat. Add onion and chard stems; cook and stir until tender, 3-5 minutes. Transfer to a 6-qt. slow cooker., Stir in broth, tomatoes, kidney beans, garbanzo beans, squash, pepper, carrot and garlic. Cook, covered, on low until vegetables are tender, 6-8 hours., Stir in pasta and reserved chard leaves. Cook, covered, on low, until pasta is tender, 20-25 minutes longer; stir in pesto. If desired, serve with additional pesto, Parmesan cheese, red pepper flakes and fresh basil.

Nutrition Facts : Calories 231 calories, Fat 7g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 1015mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 6g fiber), Protein 9g protein.

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

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

COLORFUL MINESTRONE



Colorful Minestrone image

Butternut squash, a leek and fresh kale make my minestrone different from most others. Not only do ingredients like this help keep the fat grams down, but they create a lovely blend of flavors.-Tiffany Anderson-Taylor, Gulfport, Florida

Provided by Taste of Home

Categories     Lunch

Time 7h10m

Yield 10 servings (3-3/4 quarts).

Number Of Ingredients 17

1 tablespoon olive oil
1 small onion, chopped
1 medium leek (white portion only), thinly sliced
2 ounces sliced pancetta or 2 bacon strips, chopped
2 garlic cloves, minced
1 medium butternut squash, peeled and cut into 1-inch cubes
2 medium carrots, coarsely chopped
2 celery ribs, chopped
1 medium potato, peeled and cut into 3/4-inch pieces
1 tablespoon minced fresh rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups fresh baby spinach, cut into thin strips
1 cup thinly sliced fresh kale
1 can (28 ounces) diced tomatoes, undrained
6 cups reduced-sodium chicken broth
1 can (15 ounces) cannellini beans, rinsed and drained

Steps:

  • In a skillet, heat oil over medium-high heat; saute onion, leek and pancetta until onion is tender, about 2 minutes. Add garlic; cook and stir 1 minute. Transfer to a 5-qt. slow cooker. Stir in all remaining ingredients except beans., Cook, covered, on low until vegetables are tender, 6-8 hours., Stir in beans. Cook, covered, on low until heated through, about 30 minutes.

Nutrition Facts : Calories 161 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 771mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges

QUICK AND EASY MINESTRONE



Quick and Easy Minestrone image

Traditionally, minestrone is slow-simmered with Parmigiano-Reggiano rinds to impart a rich umami flavor to the broth. In our shortcut version, soy sauce is used instead, adding instant depth to this pantry-friendly soup.

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon olive oil, plus more for serving
One 8-ounce can corn kernels, drained
2 tablespoons tomato paste
1/2 teaspoon dried rosemary, chopped
1/4 teaspoon dried oregano
1 quart chicken broth
One 14-ounce can diced tomatoes
3/4 cup small pasta, such as small shells
One 14-ounce can white beans, drained, reserving half of the liquid
1 teaspoon soy sauce
Kosher salt and freshly ground black pepper
One 14-ounce can cut green beans, drained

Steps:

  • Heat the oil in a medium pot over medium-high heat. Add the corn and cook, stirring occasionally, until it starts to brown slightly, about 3 minutes. Add the tomato paste, rosemary and oregano and cook, stirring constantly, until the tomato paste begins to darken in color, about 1 minute. Slowly whisk in the chicken broth until the paste is smooth and incorporated into the liquid.
  • Add the whole can of diced tomatoes (including the liquid), and bring the mixture to a boil. Stir in the pasta, the white beans and reserved liquid and the soy sauce. Season with salt and pepper. Cook until the pasta is al dente, 7 to 8 minutes, stirring in the green beans during the last 2 minutes of cooking. Serve in individual bowls with a little oil drizzled on top.

GREEN MINESTRONE



Green Minestrone image

Minestrone is literally a BIG soup. This one tastes like it simmered all day.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 slices pancetta or 1/4 pound thick cut prosciutto, chopped
1 medium onion, chopped
2 ribs celery, chopped
2 large cloves garlic, crushed
1 medium zucchini, diced
1 bay leaf, fresh or dried
1 can white beans, cannellini
1 can garbanzo beans, ceci
Salt and freshly ground black pepper
8 cups chicken broth or stock
1 cup ditalini pasta or mini penne pasta
1/2 pound green beans, trimmed and cut into 1-inch pieces
10 ounces triple washed spinach, stems removed and coarsely chopped, or any other dark greens
1/2 cup grated Parmigiano-Reggiano or Romano, plus extra to pass at the table
12 to 16 leaves fresh basil, torn or shredded or 1/4 cup chopped parsley leaves

Steps:

  • Heat a soup pot over medium high heat. Add oil and pancetta or prosciutto. Saute 2 minutes and add onions, celery, garlic, zucchini and bay to the pot. Season vegetables with salt and pepper, to your taste. Saute vegetables 5 minutes, stirring frequently. Add white beans, garbanzo beans and chicken broth to the pot. Cover soup and bring to a boil. Add pasta and green beans to the soup and cook 8 minutes, or until pasta is just tender. Stir in spinach to wilt, 1 minute. Stir in grated cheese and ladle soup into bowls. Top soup with torn or shredded basil or chopped parsley.

CLASSIC MINESTRONE



Classic Minestrone image

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

3 tablespoons olive oil
1 leek, sliced
2 carrots, chopped
1 zucchini, thinly sliced
4 ounces green beans, cut into 1 inch pieces
2 stalks celery, thinly sliced
1 ½ quarts vegetable stock
1 pound chopped tomatoes
1 tablespoon chopped fresh thyme
1 (15 ounce) can cannellini beans, with liquid
¼ cup elbow macaroni
salt and ground black pepper to taste

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

MINESTRONE



Minestrone image

A classic Minestrone recipe.

Categories     Soup/Stew     Bean     Leafy Green     Pork     Tomato     High Fiber     Kale     Zucchini     Fall     Gourmet

Yield Makes about 10 cups, serving 6 to 8

Number Of Ingredients 16

1/2 pound (about 1 1/4 cups) dried white beans such as Great Northern, picked over and rinsed
1/2 teaspoon salt
1/4 pound pancetta (Italian cured pork belly, available at Italian markets and specialty foods shops) or sliced lean bacon, chopped
1/3 cup olive oil
1 onion, chopped
1 large carrot, cut into 1/2-inch dice
1 rib of celery, cut into 1/2-inch dice
3 garlic cloves, chopped fine
2 zucchini, scrubbed and cut into 1/2-inch dice
1/4 pound green beans, trimmed and cut into 1/2-inch pieces
1/2 pound boiling potatoes
4 cups shredded green cabbage (preferably Savoy)
1/2 pound kale, rinsed, drained, stems discarded, and the leaves chopped (about 6 cups)
a 28-ounce can tomatoes, chopped coarse and drained well
4 1/2 cups chicken broth (preferably low-salt)
freshly grated Parmesan, garlic bruschetta , and dry-cured sausages as accompaniments

Steps:

  • In a large bowl let the white beans soak in enough water to cover them by 2 inches overnight or quick-soak them. Drain the white beans, in a saucepan combine them with enough water to cover them by 2 inches, and simmer them, uncovered, adding more water if necessary to keep them barely covered, for 45 minutes to 1 hour, or until they are tender. Add the salt and simmer the white beans for 5 minutes more. Remove the pan from the heat and let the white beans stand, uncovered.
  • In a heavy kettle cook the pancetta in the oil over moderate heat, stirring, until it is crisp and pale golden, add the onion, and cook the mixture, stirring, until the onion is softened. Add the carrots, the celery, and the garlic and cook the mixture, stirring, for 4 minutes. Add the zucchini, the green beans, and the potatoes, peeled and cut into 3/4-inch dice, and cook the mixture, stirring, for 4 minutes. Add the cabbage and the kale and cook the mixture, stirring, until the cabbage is wilted. Add the tomatoes and the broth and simmer the soup, covered, for 1 hour.
  • Drain the white beans, reserving the liquid, in a blender or food processor purée half of them with 1 cup of the reserved liquid, and stir the purée and the remaining white beans into the soup. Simmer the soup, uncovered, for 15 minutes, thin it if desired with some of the remaining reserve liquid, and season it with salt and pepper. The soup may be made 3 days in advance and kept covered and chilled. Reheat the soup, thinning it with water as desired. Serve the soup with the Parmesan, the bruschetta, and the sausages.

CLASSIC MINESTRONE



Classic Minestrone image

This beloved Italian soup isn't just hearty and healthy -- it's really flexible. Minestrone typically includes lots of leafy greens, other veggies, and beans. Which to choose? You're only limited by the contents of your refrigerator and pantry.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 15

2 tablespoons olive oil, plus more for serving (optional)
1 medium red onion, chopped
2 medium carrots, peeled and diced
1 large celery stalk, diced
1/4 teaspoon red-pepper flakes
1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried
Coarse salt and ground pepper
1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped
1 large potato, peeled and diced
1/4 head Savoy or green cabbage (1/2 pound), cored and thinly sliced
1 can (15 ounces) cannellini beans, rinsed and drained
1/2 pound green beans, trimmed and cut into 1-inch pieces
1 garlic clove, minced (optional)
1/4 cup thinly sliced fresh basil, plus torn leaves for serving (optional)
3/4 cup grated Parmesan, for serving

Steps:

  • In a large pot, heat oil over medium. Add onion, carrots, celery, red-pepper flakes, rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes.
  • Add tomatoes; cook until some of the liquid evaporates, 1 minute. Add potato, cabbage, cannellini beans, and 7 cups water; bring to a boil. Stir in green beans.
  • Reduce to a simmer, and cook until all the vegetables are tender, about 20 minutes. Season with salt and pepper; stir in garlic, if using, and basil. Serve sprinkled with Parmesan and, if using, torn basil. Drizzle with more oil, if desired.

Nutrition Facts : Calories 183 g, Fat 8 g, Fiber 6 g, Protein 8 g

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CLASSIC MINESTRONE SOUP — EASY + HEALTHY SOUP RECIPE
2021-10-05 Add the garlic, oregano, and thyme, and stir to combine. Cook until the garlic is fragrant, about 1 minute. Add the vegetable broth, diced tomatoes, and water, and stir to combine. Add the mixed vegetables, salt, and bay leaves, and stir to combine. Bring the soup to a boil and reduce the heat to a simmer.
From blessthismessplease.com


BEST MINESTRONE SOUP RECIPE - HOW TO MAKE MINESTRONE SOUP
2017-03-17 Directions. In 8-quart saucepot, heat 2 tablespoons olive oil on medium. Add carrots, leek, fresh thyme, and 1/4 teaspoon salt. Cook 8 minutes, stirring. …
From goodhousekeeping.com


CLASSIC MINESTRONE SOUP - SIMPLY SCRATCH
2020-04-08 Instructions. In a large dutch oven add olive oil, diced celery, carrots, onion, zucchini and garlic with a generous pinch of kosher salt. Stir, cover and cook for 10 to 15 minutes or until the vegetables are soft. Next add the tomato paste, italian seasoning, dried thyme and rubbed sage. Stir and cook 1 minute.
From simplyscratch.com


CLASSIC MINESTRONE RECIPE | MYRECIPES
Directions. Step 1. Combine carrots, celery, onion and garlic in slow cooker. Pour in broth and stir in tomatoes, 1/2 tsp. salt, 1/4 tsp. pepper and Italian seasoning. Cover and cook on low for 4 to 6 hours. Advertisement. Step 2. Thirty minutes before serving, stir in pasta, escarole and beans. Cover, increase heat to high and cook until pasta ...
From myrecipes.com


BEST MINESTRONE SOUP RECIPES WITH DELIGHTFUL VARIATIONS
Method. Add the onion, celery, garlic, carrots, green beans, tomatoes, beans and broth to a medium size slow cooker. Add the oregano, basil, bay leaves, rosemary and red pepper flakes to the bowl. Cover and cook on a low setting for 6-8 hours, or on a high setting for 3-4 hours.
From top40recipes.com


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