MINESTRONE SOUP WITH SWEET SAUSAGE
Provided by Rachael Ray : Food Network
Time 1h50m
Yield 4 servings
Number Of Ingredients 26
Steps:
- Heat 1 tablespoon EVOO in a soup pot over medium heat. Add the pasta and toast until deep golden, nutty and fragrant, then remove the pasta and reserve. Add the remaining 2 tablespoons EVOO and raise the heat a bit. Add the sausage and cook until browned, then transfer the sausage to a plate. Add the carrots, fennel, garlic and onions, and season with salt and pepper. Cook until tender, about 10 minutes. Return the sausage to the pot and add the beans and Chicken Poaching Liquid. Using the large holes of a box grater, grate the tomatoes into the soup. Add the rosemary and thyme, and season with salt and pepper. Simmer the soup to combine the flavors. Return the soup to a boil, stir in the toasted pasta and cook until al dente. Ladle the soup into shallow bowls and top with the cheese. Serve with ciabbatta rolls. Cook's Note: If you are not serving the soup immediately, cool and store it in the refrigerator before adding the pasta. Return it to a boil and cook the pasta as directed.
- Place the chicken in a pot and add the bay leaves, carrots, celery, lemons, onions, peppercorns, rosemary, thyme and some salt. Cover with water and bring to a boil. Reduce the heat to a simmer and poach the chicken for 1 hour. When the chicken is cool enough to handle, discard the skin and bones and separate the meat into bite-size pieces. Strain the stock and reserve.
KALE "MINESTRONE" WITH SAUSAGE
This easy-to-make soup is packed with flavor. It's kind of a hybrid between a Portuguese Kale Soup and Minestrone.
Provided by Heirloom Tomato
Categories Beans
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Heat olive oil in a large pot.
- Saute the onion and yellow squash for a few minutes until just starting to color.
- Add the sage, Italian seasoning and smoked paprika.
- Add the chopped garlic and cook for one minute.
- Add the chicken broth, kidney beans and diced tomatoes.
- Bring to a boil then lower heat and simmer 15 minutes, partly covered.
- Add chopped kale and simmer 15 minutes more, partly covered.
- Slice the chicken sausage into 1/4" slices and brown it lightly in a large skillet.
- Add the sausage slices, elbow macaroni and red pepper flakes to the soup pot and simmer until macaroni and kale are tender, about 15 minutes more, partly covered.
- Finish with freshly ground pepper to taste.
- Sprinkle a little parmesan cheese on each serving.
MINESTRONE WITH KALE AND TURKEY SAUSAGE
Minestrone is a robust Italian soup of assorted vegetables and beans - the choices vary from cook to cook and season to season. In this version we use turkey sausage to add flavor and heartiness; we like how it complements the kale and chickpeas.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Toss the bread on a baking sheet with 1 tablespoon oil and season with salt and pepper. Bake, tossing halfway through, until crisp, 15 to 20 minutes.
- Meanwhile, heat the remaining 1 tablespoon oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned in spots and no longer pink, 4 to 6 minutes. Add the onion, carrots, garlic, 1/2 teaspoon salt and a few grinds of pepper; cook until almost tender, 6 to 8 minutes.
- Add the kale and cook until just wilted, about 2 minutes. Stir in the tomatoes, chickpeas, pasta, broth and 4 cups water. Cover and bring to a boil, then reduce the heat and simmer until the kale is tender and the pasta is al dente, 3 to 5 minutes. Season with salt and pepper.
- Ladle the soup into bowls. Top with the croutons and season with pepper.
Nutrition Facts : Calories 460, Fat 15 grams, SaturatedFat 3 grams, Cholesterol 30 milligrams, Sodium 1,088 milligrams, Carbohydrate 58 grams, Fiber 9 grams, Protein 25 grams, Sugar 11 grams
MINESTRONE WITH ITALIAN SAUSAGE
I make this zippy, satisfying soup all the time, and it's my dad's favorite. The recipe makes a lot, and I have found that it freezes well and tastes just as great reheated. -Linda Reis Salem, Oregon
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 11 servings (about 3 quarts).
Number Of Ingredients 18
Steps:
- In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, celery and leek; cook for 3 minutes. Add the zucchini, green beans and garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cabbage, basil, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. , Return to a boil. Stir in the garbanzo beans, pasta and parsley. Cook for 6-9 minutes or until pasta is tender. Serve with cheese.
Nutrition Facts : Calories 253 calories, Fat 15g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 910mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 12g protein.
MINESTRONE WITH KALE
From Color Me Vegan, by Colleen Patrick Goudreau. "The addition of kale in this classic comfort soup makes it even better, certainly more nutritious, and definitely more colorful! The Italian word minestrone, refers to a large, hearty soup. The soup itself is part of what is known in Italy as cucina povera - literally "poor kitchen," referring to the necessity of creating dishes based on what was available and in season. As it has been passed down through the ages, there is no fixed recipe and lends itself to many variations". One thing I really like about this recipe is the step of boiling the small pasta first, and separate from the soup itself. That way the doesn't get overcooked, or soak up all the broth by the time it's finished cooking.
Provided by Kozmic Blues
Categories Greens
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large soup pot over medium heat, and add the onion and carrots.
- Cook, stirring often, until the onion turns translucent and the carrots glisten, about 7 minutes.
- Stir in the garlic and cook, stirring, for another minute or so, until the garlic begins to smell fragrant.
- Add the tomatoes and their liquid and cook, stirring occasionally, for about 10 minutes, until the tomatoes have cooked down a bit.
- Add the beans, kale, parsley, water, and bay leaves.
- Bring to a boil, reduce the heat to low, cover partially, and simmer for 20 to 30 minutes, until the flavors are all incorporated and the kale is tender.
- Add the cooked pasta, and stir to incorporate.
- Cook for 5 minutes more, tasting and adjusting the salt and pepper as needed, then remove from heat and serve.
MINESTRONE
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
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.
ITALIAN SAUSAGE MINESTRONE
This no-fuss minestrone is perfect family fare on chilly days. Feeling daring? Substitute a can of butter beans or pinto beans for one of the cans of cannellini beans. I serve it with warm with crusty French bread for dipping into the broth.-Elizabeth Renteria, Vancouver, Washington
Provided by Taste of Home
Categories Lunch
Time 1h35m
Yield 13 servings (3-1/4 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook sausage over medium heat until no longer pink; drain., In the same pan, saute the carrots, celery, onion and garlic in oil until tender. Stir in the broth, beans, tomatoes, bay leaves, Italian seasoning, tomato paste and sausage. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, adding pasta during the last 6-8 minutes. Cook, uncovered, until pasta is tender., Freeze option: Before adding pasta, cool soup. Freeze soup and cheese separately in freezer containers for up to 3 months. To use, partially thaw in refrigerator overnight. Place in a Dutch oven. Bring to a boil. Stir in pasta; return to a boil. Reduce heat; cook, uncovered, for 6-8 minutes or until pasta is tender. Serve with cheese.
Nutrition Facts : Calories 280 calories, Fat 15g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 828mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 4g fiber), Protein 12g protein.
KALE MINESTRONE WITH PISTOU
This vegetable-packed soup is all about layering powerful flavor-enhancers: bacon, tomato paste, herbs, peppercorns, a Parm rind, and, of course, kosher salt.
Provided by Claire Saffitz
Categories Soup/Stew Bean Onion Potato Kid-Friendly Low Cal Lunch Basil Kale Carrot Healthy Low Cholesterol Noodle Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 8 servings
Number Of Ingredients 27
Steps:
- Minestrone:
- Tie oregano, rosemary, and bay leaves together with kitchen twine.
- Heat oil in a large heavy pot over medium. Add pancetta, if using, and cook, stirring often, until browned around the edges, about 5 minutes. Add onion, leek, carrots, celery, garlic, and red pepper flakes; season with salt. Cook, stirring often, until onion is translucent and carrots are tender, 10-12 minutes. Add tomato paste and cook, stirring to coat, until slightly darkened, about 3 minutes.
- Add tomatoes, crushing with your hands as you go, then herb bundle, Parmesan rind, if using, and 6 cups water or reserved bean cooking liquid, or a combination. Season with salt and pepper and bring to a boil. Add potatoes, reduce heat, and simmer until potatoes are tender and flavors have melded, 20-25 minutes. Add kale and beans; cook until kale is tender, about 5 minutes. Discard Parmesan rind and herb bundle.
- Do ahead: Soup can be made 2 days ahead (or 2 months if frozen). Let cool; transfer to airtight containers and chill.
- Pistou and assembly:
- Pulse garlic and basil in a food processor until finely chopped. Transfer to a small bowl and stir in oil, Parmesan, and lemon zest; season with salt. Serve soup topped with pistou.
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