Hearty Minestrone Soup Recipes

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HEARTY MINESTRONE SOUP



Hearty Minestrone Soup image

This fresh-tasting minestrone soup gets its zesty flavor from Italian sausage. When you want to use up your garden bounty of zucchini, try this recipe. If your family likes food extra spicy, use hot bulk Italian sausage instead. -Donna Smith, Fairport, New York

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 9 servings.

Number Of Ingredients 12

1 pound bulk Italian sausage
2 cups sliced celery
1 cup chopped onion
6 cups chopped zucchini
1 can (28 ounces) diced tomatoes, undrained
1-1/2 cups chopped green pepper
1-1/2 teaspoons Italian seasoning
1-1/2 teaspoons salt
1 teaspoon dried oregano
1 teaspoon sugar
1/2 teaspoon dried basil
1/4 teaspoon garlic powder

Steps:

  • In a large saucepan, cook the sausage until no longer pink. Remove with a slotted spoon to paper towel to drain, reserving 1 tablespoon of drippings. Saute celery and onion in drippings for 5 minutes. Add sausage and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until the vegetables are tender.

Nutrition Facts : Calories 224 calories, Fat 16g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 901mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 4g fiber), Protein 10g protein.

JUDY'S HEARTY VEGETABLE MINESTRONE SOUP



Judy's Hearty Vegetable Minestrone Soup image

Delicious vegetarian minestrone soup.

Provided by Judy Good

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Minestrone

Time 1h20m

Yield 6

Number Of Ingredients 13

2 tablespoons olive oil
3 stalks celery, chopped
3 carrots, chopped
1 onion, chopped
3 cloves garlic, minced
3 cups vegetable stock
1 tablespoon Italian seasoning, or more to taste
1 teaspoon kosher salt
⅛ teaspoon ground black pepper
1 (14.5 ounce) can diced tomatoes with basil and garlic
2 potatoes, diced
1 (15 ounce) can kidney beans, drained
1 cup bite-sized pieces kale

Steps:

  • Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, onion, and garlic in the hot oil until the onion is translucent, 7 to 10 minutes.
  • Pour vegetable stock over the vegetable mixture; season with Italian seasoning, kosher salt, and black pepper. Stir tomatoes, potatoes, and kidney beans into the stock mixture; bring to a simmer and cook until the potatoes are tender, about 40 minutes. Add kale and continue cooking until the kale wilts, about 5 minutes.

Nutrition Facts : Calories 216.8 calories, Carbohydrate 35.7 g, Fat 5.5 g, Fiber 9 g, Protein 7.4 g, SaturatedFat 0.7 g, Sodium 765.6 mg, Sugar 6 g

HEARTY MINESTRONE



Hearty Minestrone image

"This is my all-time favorite soup. I love make big batches and freeze some for later. This hearty dish reminds me of spaghetti and sauce in soup form!" -Katie Koziolek of Hartland, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 2 batches (6 servings each).

Number Of Ingredients 19

1 pound ground pork
1/2 cup chopped celery
1/2 cup chopped onion
1/2 teaspoon minced garlic
1 can (28 ounces) crushed tomatoes
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups tomato juice
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) beef broth
3 medium carrots, chopped
1 medium zucchini, halved lengthwise and thinly sliced
1 tablespoon Italian seasoning
1 to 1-1/2 teaspoons salt
1/2 teaspoon sugar, optional
1/8 teaspoon pepper
ADDITIONAL INGREDIENTS (for each batch):
1/2 cup water
1 cup uncooked ziti or small tube pasta

Steps:

  • In a Dutch oven, cook the pork, celery and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in the tomatoes, beans, tomato juice, tomato sauce, broth, carrots, zucchini, Italian seasoning, salt, sugar if desired and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until carrots are tender. , Transfer 6 cups of soup to a freezer container; cool. Freeze for up to 3 months. Add water and pasta to remaining soup; bring to a boil. Cover and cook until pasta is tender. , To use frozen soup: Thaw in the refrigerator; transfer to a large saucepan. Stir in water. Bring to a boil; reduce heat. Add pasta; cover and cook until tender.

Nutrition Facts : Calories 242 calories, Fat 7g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 853mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 6g fiber), Protein 15g protein.

HEARTY MINESTRONE SOUP



Hearty Minestrone Soup image

I love Minestrone and have several good recipes in my collection. This, from Cooks Illustrated, is one of the best.

Provided by KathyP53

Categories     Beans

Time 10h

Yield 6-8 serving(s)

Number Of Ingredients 19

table salt
1/2 lb dried cannellini beans, rinsed and picked over (about 1 cup)
1 tablespoon extra virgin olive oil
3 ounces pancetta, cut into 1/4-inch pieces
2 medium celery ribs, cut into 1/4-inch pieces
1 medium carrot, peeled and cut into 1/2-inch pieces
2 small onions, peeled and cut into 1/2-inch pieces
1 medium zucchini, trimmed and cut into 1/2-inch pieces
2 medium garlic cloves, minced
1/2 small head green cabbage, halved, cored, and cut into 1/2-inch pieces
1/8 teaspoon red pepper flakes
8 cups water
2 cups low sodium chicken broth
1 piece parmesan cheese, rind (about 5-inchx2-inch)
1 bay leaf
1 1/2 cups v 8 juice
1/2 cup chopped fresh basil leaf
fresh ground black pepper
grated parmesan cheese, for serving

Steps:

  • Dissolve 1 1/2 tbsp salt in 2 qts. cold water in large bowl. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.
  • Heat oil and pancetta in large Dutch oven over medium-high heat. Cook, stirring occasionally, until pancetta is lightly browned and fat has rendered, 3-5 minutes. Add celery, carrots, onions, and zucchini; cook, stirring frequently, until vegetables are softened and lightly browned, 5-9 minutes. Stir in garlic, cabbage, 1/2 tsp salt and red pepper flakes; continue to cook until cabbage starts to wilt, 1-2 minutes longer. Transfer vegetables to rimmed baking sheet and set aside.
  • Add soaked beans, water, broth, Parmesan rind, and bay leaf to now-empty Dutch oven and bring to boil over high heat. Reduce heat and vigorously simmer, stirring occasionally, until beans are fully tender and liquid begins to thicken, 45-60 minutes.
  • Add reserved vegetables and V8 juice to pot; cook until vegetables are soft, about 15 minutes. Discard bay leaf and Parmesan rind, stir in chopped basil, and season with salt and pepper. Serve with olive oil and grated Parmesan.

Nutrition Facts : Calories 123, Fat 3.1, SaturatedFat 0.6, Sodium 58.5, Carbohydrate 18.8, Fiber 5.1, Sugar 4.6, Protein 7

HEARTY MINESTRONE SOUP



Hearty Minestrone Soup image

This is a quick great tasting soup. If I have them I use my own canned Italian tomatoes. Recipe Source: Raley's

Provided by Ceezie

Categories     Low Protein

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 9

3 stalks celery, sliced
3 medium carrots, peeled and sliced
1 large onion, chopped
2 (32 ounce) cans beef broth
1 (6 ounce) can tomato paste
1 cup marinara sauce (or your favorite pasta sauce)
2 teaspoons Italian herb seasoning
3/4 cup small shell pasta
prepared basil pesto

Steps:

  • Place all ingredients except pasta and pesto in a large stockpot. Bring to a boil;.cover and simmer for 30 minutes. Add pasta and cook uncovered, for 15.minutes longer. Spoon into large bowls and swirl a teaspoon. of pesto into each.

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