Fall Minestrone Soup Recipes
FALL MINESTRONE - RACHAEL RAY
Make and share this Fall Minestrone - Rachael Ray recipe from Food.com.
Provided by ratherbeswimmin
Categories Stove Top
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Heat a soup pot over med-high heat; add olive oil.
- Add in the pancetta; brown for 2 minutes.
- Add in the red pepper flakes, garlic, mushrooms, onions, carrots, and celery; cook 5-6 minutes, until mushrooms are lightly browned.
- Season with salt and pepper; add in rosemary stems and sage; add in zucchini and chopped greens; stir them in to the pot until all the greens wilt down, 2-3 minutes.
- Add in the beans, tomatoes, broths, and cheese rind; cover with lid and bring to a boil.
- Uncover and add ditalini pasta; cook for 7-8 minutes at a rolling simmer, uncovered, until the pasta is al dente.
- Remove pot from heat; remove the rind and now bare rosemary stems; adjust salt/pepper to taste.
- Ladle soup into shallow bowls; top with grated cheese; serve with crusty bread.
Nutrition Facts : Calories 401.4, Fat 10.4, SaturatedFat 1.8, Sodium 1146.2, Carbohydrate 60.2, Fiber 12.5, Sugar 13, Protein 20.1
FALL MINESTRONE SOUP
This hearty and comforting minestrone soup with potatoes and chard is a meal in a bowl.
Provided by Culinary Ginger
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Heat olive oil in a large saucepan over medium heat. Add carrots, celery, zucchini, and onion; saute until the vegetables are soft, about 10 minutes. Add garlic and rosemary; cook, stirring so the garlic doesn't burn, for another 2 minutes. Add tomatoes, potatoes, and chard.
- Bring to a simmer and cook until the chard is wilted, about 5 minutes. Add beef stock and beans, bring to a simmer, and cook until potatoes are tender, about 15 minutes.
Nutrition Facts : Calories 195.5 calories, Carbohydrate 33.6 g, Fat 3.5 g, Fiber 7 g, Protein 8.2 g, SaturatedFat 0.6 g, Sodium 366.7 mg, Sugar 7.1 g
QUICK FALL MINESTRONE SOUP
This is my version of a recipe from Cooking Light. I made it for dinner tonight to use up the bounty from this past week's farmer's market, and thought I would share for those looking to do the same. I think it needs to be kicked up a little bit, but I will post the recipe as written and give my thoughts as options. I added a bit of dry white wine at the end of cooking and it gave good flavor, and next time I'm tempted to add a touch of red pepper and increase the chard.
Provided by smellyvegetarian
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot coated with cooking spray saute onion and garlic until tender.
- Add the next seven ingredients (through okra) and bring to a boil. Reduce heat and simmer about 10 minutes.
- Add noodles and bring the mixture back to a soft boil for 5 minutes.
- Add beans and chard and simmer until all veggies are tender and noodles are cooked.
- Serve with parmesan cheese on top.
- According to CL each serving is 1 1/2 c with one T of cheese.
Nutrition Facts : Calories 178.9, Fat 2.3, SaturatedFat 1.2, Cholesterol 5.5, Sodium 363.6, Carbohydrate 32.1, Fiber 7.8, Sugar 3.1, Protein 9.4
AUTUMN MINESTRONE
Steps:
- Warm the oil in a large soup pot on medium heat. Add the onions and garlic, and sauté for 5 minutes. Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and water and cook for 10 minutes or until the potatoes are almost done. Add the kale and beans and simmer for another 5 to 7 minutes, until the kale is tender and the beans are hot.
- Serve immediately.
AUTUMN MINESTRONE SOUP
Try this autumn minestrone soup recipe any night for a warm treat.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 14
Steps:
- Heat oil in an 8-quart stock pot over medium high heat. Add onion, celery, fennel, potatoes, and garlic and cook, stirring occasionally, about 5 minutes.
- Add tomatoes and their juices, stock, and cannellini beans; season with 2 teaspoons salt and 1/2 teaspoon pepper. Increase heat to high and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender, about 10 minutes.
- Stir in vinegar and Swiss chard; season with salt and pepper. Divide pasta evenly between 6 to 8 bowls. Ladle over soup and garnish with cheese. Serve immediately.
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