Late Summer Vegetable Minestrone Recipes

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SUMMER VEGETABLE MINESTRONE SOUP RECIPE BY TASTY



Summer Vegetable Minestrone Soup Recipe by Tasty image

Here's what you need: oil, carrots, celery, onion, salt, black pepper, potato, garlic, diced tomato, vegetable stock, zucchinis, cannellini bean, spinach, elbow pasta

Provided by Merle O'Neal

Categories     Lunch

Yield 2 servings

Number Of Ingredients 14

1 tablespoon oil
2 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
1 teaspoon salt
½ teaspoon black pepper
1 potato, peeled and cubed
3 cloves garlic, minced
28 oz diced tomato, 1 can
8 cups vegetable stock
2 zucchinis, diced
15 oz cannellini bean, 1 can, rinsed and drained
3 cups spinach
2 cups elbow pasta

Steps:

  • Combine oil, carrots, celery, onion, salt, pepper, and potato in a large pot over medium heat for 3 minutes.
  • Add garlic and stir for one minute. Mix in diced tomatoes, vegetable stock, and zucchini.
  • Bring to a boil.
  • Place the lid on the pot, and simmer for 45 minutes.
  • Add cannellini beans, spinach, and pasta. Cover and simmer 10 minutes.
  • Allow to cool before serving.
  • Enjoy

LATE-SUMMER-VEGETABLE MINESTRONE



Late-Summer-Vegetable Minestrone image

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h25m

Number Of Ingredients 13

1/4 cup extra-virgin olive oil
2 small onions, chopped (2 cups)
3 large cloves garlic, minced (2 tablespoons)
3 carrots, peeled and cut crosswise into 1/4-inch rounds, larger rounds halved (1 cup)
2 celery stalks, cut crosswise into 1/4-inch pieces (1 cup)
1 bunch red Swiss chard, leaves torn into small pieces (4 packed cups), stems cut crosswise into 1/2-inch pieces (1 1/2 cups)
8 ounces green beans, trimmed and cut into 1-inch pieces (2 cups)
4 medium ripe tomatoes, peeled (optional) and diced (2 cups)
Coarse salt and freshly ground pepper
2 medium zucchini or yellow squashes, or a combination, cut into a 1/2-inch dice (3 cups)
1 Parmesan rind or 1/4 cup finely grated Parmesan, plus more, grated, for serving
1 can (15 ounces) butter beans, cannellini beans, or chickpeas, drained and rinsed
Fresh basil leaves, torn if large, for serving (optional)

Steps:

  • Heat oil in a large pot over medium. Add onions and garlic; cook, stirring occasionally, until onions are translucent, about 5 minutes. Add carrots, celery, and chard stems; cook, stirring occasionally, until chard stems are translucent, about 10 minutes. Add green beans and tomatoes. Season with 2 teaspoons salt; cook, stirring occasionally, until beans and tomatoes start to soften, 5 minutes.
  • Add zucchini, 5 cups water, Parmesan rind, and butter beans. Bring to a boil, then reduce to a simmer. Cook until all vegetables are softened, about 25 minutes, adding chard leaves in last 2 minutes of cooking. Season with salt and pepper. Serve immediately, topped with grated Parmesan and basil, or freeze up to 3 months.

MINESTRONE OF LATE-SUMMER VEGETABLES



Minestrone of Late-Summer Vegetables image

Provided by Tami Lax

Categories     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 32

Vegetable broth
3 tablespoons olive oil
3 large carrots, peeled, sliced
2 medium onions, sliced
1 medium fresh fennel bulb, sliced
1 medium celery root (celeriac), peeled, sliced
1/2 head of garlic, crushed (with peel)
6 large fresh Italian parsley sprigs
3 bay leaves
1 large fresh rosemary sprig
2 large tomatoes, chopped
2 tablespoons tomato paste
16 cups water
Garlic croutons
2 tablespoons olive oil
3 large garlic cloves, minced
3 cups 1/2-inch cubes baguette or rustic country-style bread
Vegetable soup
1 cup dried cranberry beans or cannellini (white kidney beans)
4 small carrots, peeled, sliced
3 large shallots, thinly sliced
3 garlic cloves, minced
2 medium white-skinned potatoes, peeled, cut into 3/4-inch cubes
1 cup fresh edamame beans or frozen, thawed
1 cup sliced trimmed Italian pole beans or green beans (about 5 ounces)
1 cup 1/2-inch cubes peeled celery root (celeriac)
1/2 cup chopped red bell pepper
4 lacinato (black) kale leaves, thinly sliced crosswise
2 1/2-pints red and/or yellow cherry tomatoes, cut in half
1/2 cup chopped fresh Italian parsley
Freshly shaved Pleasant Ridge Reserve cheese,* Parmesan cheese, or Asiago cheese
*Pleasant Ridge Reserve cheese is available online at uplandscheese.com; 888-935-5558.

Steps:

  • For vegetable broth:
  • Heat oil in very large pot over medium-high heat. Add carrots and next 7 ingredients. Sauté until vegetables are golden and begin to soften, about 15 minutes. Add tomatoes and tomato paste; stir to blend. Add 16 cups water and bring to boil. Reduce heat; cover and simmer 2 1/2 hours.
  • Strain vegetable mixture, pressing on solids to extract as much liquid as possible. Discard solids in strainer. Measure 13 cups broth and pour into large bowl (reserve remaining broth for another use). Season broth with salt. DO AHEAD: Can be made 5 days ahead. Cool slightly. Cover and refrigerate.
  • for garlic croutons:
  • Heat oil in large nonstick skillet over medium heat. Add garlic; stir 30 seconds. Add bread cubes; stir until crisp and golden, about 7 minutes. Remove from heat; cool. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
  • For vegetable soup:
  • Place cranberry beans in medium bowl; add enough cold water to cover beans by 2 inches. Let stand at room temperature overnight. Drain. Place beans in large saucepan; add enough cold water to cover beans by 3 inches. Bring to boil. Reduce heat and simmer until beans are tender, about 1 hour 15 minutes. Drain beans; set aside.
  • Bring 13 cups vegetable broth to simmer in large pot over medium-high heat. Add carrots and next 7 ingredients to broth; bring to boil. Reduce heat and simmer until vegetables are tender, stirring occasionally, about 45 minutes. DO AHEAD: Soup and beans can be made 1 day ahead. Cover and chill beans. Cool soup slightly, then chill until cold. Cover and keep chilled. Rewarm soup over medium heat before continuing.
  • Add cranberry beans and kale and simmer 15 minutes. Stir in cherry tomatoes and parsley; simmer just until heated through, about 5 minutes. Season soup with salt and pepper.
  • Ladle vegetable soup into bowls. Garnish with garlic croutons and shaved cheese and serve.

LATE SUMMER MINESTRONE



Late Summer Minestrone image

Provided by Food Network

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1 medium onion, chopped
2 carrots, cut into 1/2-inch dice
2 zucchini, cut into 1/2-inch dice
1 cup fresh corn (about 2 ears)
1 cup fresh green beans, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
1 cup cored, chopped tomato (canned is fine; include juice)
1/2 cup chopped basil leaves, plus more for serving
Freshly grated Parmesan cheese, for serving, optional

Steps:

  • Put 3 tablespoons oil in a large, deep saucepan or casserole over medium-high heat. When hot, add onion, carrots, and zucchini. Cook, stirring, until onion softens and vegetables begin to caramelize, 10 minutes or so.
  • Add corn and beans; sprinkle with salt and pepper. Cook, stirring, for a minute or 2, then add 6 cups water and tomato; bring to a boil, then adjust heat so mixture bubbles gently. Cook, stirring every now and then, until vegetables are fairly soft and tomatoes have broken up, about 15 minutes.
  • Add 1/2 cup basil and adjust heat once again so mixture simmers. Cook until all vegetables are very tender, 5 to 15 minutes longer. Taste and adjust seasoning, drizzle with remaining olive oil, and serve, passing basil and cheese at table.

EASY SLOW COOKER VEGETARIAN MINESTRONE



Easy Slow Cooker Vegetarian Minestrone image

This minestrone is yummy, full of good-for-you veggies, and made in the slow cooker. What could be better?

Provided by singlemomcooking

Categories     100+ Everyday Cooking Recipes     Special Collection Recipes     New

Time 7h25m

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
1 medium zucchini, diced
1 medium onion, minced
1 large carrot, chopped
1 stalk celery, chopped
2 cloves garlic, minced
salt and ground black pepper to taste
6 cups vegetable stock
1 (15.5 ounce) can chickpeas, rinsed and drained
1 (14.5 ounce) can undrained diced tomatoes
¼ pound fresh green beans, trimmed
½ cup uncooked ditalini pasta
¼ cup pesto

Steps:

  • Heat oil in the bottom of a 4- or 6-quart slow cooker on High. Add zucchini, onion, carrot, celery, garlic, salt, and pepper; stir to combine.
  • Pour in vegetable stock, chickpeas, undrained tomatoes, and green beans. Cover and cook on Low for 6 to 7 hours.
  • Add ditalini and cook for 1 more hour. Stir in pesto and serve.

Nutrition Facts : Calories 244.9 calories, Carbohydrate 33.5 g, Cholesterol 3.3 mg, Fat 8.7 g, Fiber 6.3 g, Protein 8.8 g, SaturatedFat 1.8 g, Sodium 697.9 mg, Sugar 4.4 g

HEARTY VEGETARIAN MINESTRONE



Hearty Vegetarian Minestrone image

This vegetarian minestrone is a simple and hearty soup for those cold days. Serve with a Caesar salad and garlic toast and you have a simple, nutritious meal.

Provided by Shannon

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

Time 1h5m

Yield 8

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
1 large onion, diced
4 cloves garlic, minced
3 large carrots, diced
4 stalks celery, diced
½ (10 ounce) package frozen cut green beans
1 teaspoon dried oregano
1 teaspoon dried basil
salt and ground black pepper to taste
1 (28 ounce) can diced tomatoes
1 (14 ounce) can crushed tomatoes
6 cups vegetable broth
¼ cup water, or as needed
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 cup elbow macaroni
⅓ cup vegan shredded Parmesan-style cheese
2 tablespoons chopped fresh basil

Steps:

  • Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots and celery; cook and stir until soft, 5 to 6 minutes.
  • Stir in green beans, oregano, basil, salt, and pepper; cook for about 5 minutes. Add diced and crushed tomatoes and vegetable broth; bring to a boil. If it looks too thick, add a bit of water.
  • Reduce heat to low and simmer for 20 minutes. Stir in kidney beans, cannellini beans, and macaroni; cook until pasta is tender yet firm to the bite, 7 to 10 minutes. Taste and adjust salt and pepper, if needed.
  • Ladle into bowls and garnish with Parmesan-style cheese and fresh basil.

Nutrition Facts : Calories 293.4 calories, Carbohydrate 44.6 g, Fat 7.6 g, Fiber 12.2 g, Protein 11.9 g, SaturatedFat 0.6 g, Sodium 893.2 mg, Sugar 7.9 g

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  • Heat oil in very large pot over medium-high heat. Add carrots and next 7 ingredients. Sauté until vegetables are golden and begin to soften, about 15 minutes. Add tomatoes and tomato paste; stir to blend. Add 16 cups water and bring to boil. Reduce heat; cover and simmer 2 1/2 hours.
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