Lucindas Minestrone Recipes

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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

CLASSIC MINESTRONE SOUP



Classic Minestrone Soup image

Warm up with this vegetarian minestrone soup! This classic minestrone soup recipe is healthy, easy to make, and tastes incredible. It's vegan, too, if you don't top it with cheese. Recipe yields 6 bowls or 8 cups of soup.

Provided by Cookie and Kate

Categories     Soup

Time 1h5m

Number Of Ingredients 21

4 tablespoons extra-virgin olive oil, divided
1 medium yellow onion, chopped
2 medium carrots, peeled and chopped
2 medium ribs celery, chopped
1/4 cup tomato paste
2 cups chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternut squash, green beans or peas all work)
4 cloves garlic, pressed or minced
½ teaspoon dried oregano
½ teaspoon dried thyme
1 large can (28 ounces) diced tomatoes, with their liquid (or 2 small 15-ounce cans)
4 cups (32 ounces) vegetable broth
2 cups water
1 teaspoon fine sea salt
2 bay leaves
Pinch of red pepper flakes
Freshly ground black pepper
1 cup whole grain orecchiette, elbow or small shell pasta
1 can (15 ounces) Great Northern beans or cannellini beans, rinsed and drained, or 1 1/2 cups cooked beans
2 cups baby spinach, chopped kale or chopped collard greens
2 teaspoons lemon juice
Freshly grated Parmesan cheese, for garnishing (optional)

Steps:

  • Warm 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, tomato paste and a pinch of salt. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes.
  • Add the seasonal vegetables, garlic, oregano and thyme. Cook until fragrant while stirring frequently, about 2 minutes.
  • Pour in the diced tomatoes and their juices, broth and water. Add the salt, bay leaves and red pepper flakes. Season generously with freshly ground black pepper.
  • Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1" gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer.
  • Cook for 15 minutes, then remove the lid and add the pasta, beans and greens. Continue simmering, uncovered, for 20 minutes or until the the pasta is cooked al dente and the greens are tender.
  • Remove the pot from the heat, then remove the bay leaves. Stir in the lemon juice and remaining tablespoon of olive oil. Taste and season with more salt (I usually add about 1/4 teaspoon more) and pepper until the flavors really sing. Garnish bowls of soup with grated Parmesan, if you'd like.

Nutrition Facts : ServingSize 1 bowl (made with potatoes and no Parmesan), Calories 298 calories, Sugar 9.7 g, Sodium 924.2 mg, Fat 10.5 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 45.6 g, Fiber 10.4 g, Protein 9.8 g, Cholesterol 0 mg

LIDIA'S MINESTRONE



Lidia's Minestrone image

A classic Italian dish, this hearty, rustic soup made with beans, fresh vegetables and pasta is sure to become a favorite in your house.

Provided by Cento Fine Foods

Categories     Soups

Yield 6 Servings

Number Of Ingredients 18

1 can Cento Cannellini Beans (19 oz), drained
4 tbsp Cento Imported Extra Virgin Olive Oil
3 oz Pancetta, diced
1 tbsp Bellino Whole Garlic Cloves, loosely chopped
1 cup White Onion, chopped
1 large Russet Potato, peeled and cut into 1/2 inch pieces
1 can Cento Chefs Cut Tomatoes (28 oz)
2 boxes Cento Chicken Stock (32 fl oz)
32 oz Water
1 cup Carrots, peeled and chopped
2 Celery Stalks, chopped
3 Cento Bay Leaves
4 cups Swiss Chard, shredded
6 cups Savoy Cabbage, cored and shredded
1 can Cento Red Kidney Beans (19 oz), drained
8 oz Anna Ditalini
Cento Fine Sicilian Sea Salt, to taste
Cento Ground Black Pepper, to taste

Steps:

  • Heat oil in an 8 to 10-quart stock pot over medium, sauté pancetta for approximately 3-4 minutes. Add onions and sauté for 3 minutes, then add garlic and cook for an additional minute. Add tomatoes, raise heat to medium-high and bring to a boil for about 5 minutes. Next, pour in chicken stock and water, carrots, celery, potatoes and bay leaves. Bring to a boil then lower heat and simmer for approximately 25 minutes. Add Swiss chard, cabbage and beans, bring heat back to high. Allow to boil then simmer over medium heat an additional 20 minutes. While soup simmers, cook pasta according to package instructions. Add drained pasta, salt and pepper to a stock pot, mix well and serve. Serves 6.

WINTER MINESTRONE



Winter Minestrone image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
3 ounces thinly sliced pancetta, coarsely chopped
2 garlic cloves, minced
1 pound Swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, peeled, cubed
1 (14 1/2-ounce) can diced tomatoes
1 fresh rosemary sprig
1 (15-ounce) can cannellini beans, drained, rinsed
2 (14-ounce) cans low-sodium beef broth
1 ounce piece Parmesan cheese rind
2 tablespoons chopped fresh Italian parsley leaves
Salt and pepper

Steps:

  • Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.
  • Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.)
  • Ladle the soup into bowls and serve.

WINTER MINESTRONE



Winter Minestrone image

Provided by Giada De Laurentiis Bio & Top Recipes

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
3 ounces thinly sliced pancetta, coarsely chopped
2 cloves garlic, crushed
1 pound Swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, peeled and cubed
Kosher salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes in juice
2 fresh rosemary sprigs
1 (15-ounce) can cannellini beans, drained and rinsed, divided
2 (14-ounce) cans low-sodium beef broth, divided
1 (1-ounce) Parmesan rind
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • In a large, heavy stockpot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Cook, stirring frequently, until the onion is translucent, about 10 minutes. Add the Swiss chard and potato. Season with salt and pepper and cook for 2 minutes. Stir in the tomatoes and rosemary sprigs. Bring the mixture to a boil. Reduce the heat and simmer until the chard is wilted and the tomatoes are very soft, about 10 minutes.
  • In a food processor or blender, combine 3/4 of the beans with 1/2 cup of broth. Blend until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan rind to the vegetable mixture. Simmer, stirring occasionally, until the potato pieces are tender, about 15 minutes. Stir in the remaining beans and the parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Discard the rosemary stems (the leaves will have fallen off) and season with salt and pepper, to taste. Ladle the soup into bowls and serve.

TUSCAN MINESTRONE



Tuscan Minestrone image

Here's a simple and tasty minestrone from the American Heart Association Cookbook. You can substitute macaroni or other pasta for the orzo if you choose. We like to add some spicy Mrs. Dash at the end for a little more kick.

Provided by lazyme

Categories     < 4 Hours

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 19

1 (14 ounce) can kidney beans, rinsed and drained
1 tablespoon olive oil, extra virgin
3 garlic cloves, minced
1 bay leaf
1/2 teaspoon red pepper flakes, crushed
1 onion, chopped
2 1/2 quarts water
1 leek, sliced
3 carrots, sliced
3 stalks celery, sliced
2 potatoes, peeled and cubed
1 cup green beans, sliced
1 1/2 cups tomato sauce
1 tablespoon mixed Italian herbs
2 zucchini, chopped
1 1/2 cups cannellini beans, drained and rinsed
14 1/2 ounces stewed tomatoes
1/2 cup orzo pasta
2 cups spinach, chopped

Steps:

  • Place oil in 6 quart saucepan.
  • Add beans, garlic, bay leaf, red pepper flakes, onion.
  • Saute 5 minutes.
  • Add water.
  • Bring to boil.
  • Simmer 1 hour.
  • Add leek, carrots, celery, potatoes, green beans, tomato sauce, herb blend, and pepper.
  • Cook 30 minutes.
  • Add zucchini, beans, tomatoes.
  • Cook 15 minutes.
  • Add orzo and spinach.
  • Cook 15 minutes.

Nutrition Facts : Calories 484.7, Fat 6.1, SaturatedFat 1, Sodium 1412.7, Carbohydrate 91.6, Fiber 20.6, Sugar 20.9, Protein 20.8

MINESTRONE



Minestrone image

Vegetables and herbs fresh from my garden make this one of our favorite soups. This recipe makes a lot, so it's perfect for large gatherings or to freeze in smaller containers for fast meals.-Virginia Bauer, Botkins, Ohio

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h50m

Yield 20 servings (5 quarts).

Number Of Ingredients 20

2 cups coarsely chopped onions
1 cup sliced celery
1/4 cup minced fresh parsley
1/4 cup canola oil
2 garlic cloves, minced
5 cups beef broth
2 cups chopped tomatoes or 1 can (14-1/2 ounces) diced tomatoes, drained
1 can (15 ounces) tomato sauce
2 cups coarsely chopped cabbage
1 cup sliced fresh carrots
2 teaspoons dried basil or Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds ground beef
1-1/2 cups sliced zucchini
1 cup cut fresh green beans
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 cup uncooked ditalini or 4 ounces spaghetti, broken into 3-inch pieces
1 cup grated Parmesan cheese

Steps:

  • In a stockpot, saute the onions, celery and parsley in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, tomato sauce, cabbage, carrots, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , In a large skillet, cook beef over medium heat until no longer pink; drain. Stir into soup along with the zucchini, beans and pasta. Cover and simmer for 15-20 minutes or until vegetables and pasta are tender. Top each serving with cheese.

Nutrition Facts : Calories 209 calories, Fat 9g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 538mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 4g fiber), Protein 14g protein.

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 Allrecipes Member

Categories     Minestrone Soup

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

ALICE WATERS'S SEASONAL MINESTRONE



Alice Waters's Seasonal Minestrone image

Alice Waters often recommends that cooks master a good minestrone. It's communal and seasonal, two pillars on which she has built her cooking career. This summer recipe came from the cookbook that is her top seller: "The Art of Simple Food." It uses the best of the season's green beans, tomatoes and squash. In the spring, fresh peas, asparagus and spinach would make a good vegetable trio, with some fennel standing in for the carrot in the sofrito. In the fall, cubes of butternut squash, a small can of tomatoes and a bunch of kale would star, with rosemary and a little chopped sage instead of thyme for seasoning. Winter might bring a soup built from turnips, potatoes and cabbage. If the turnips have greens, add them, too. Start with a large pot that has a heavy bottom. Always cook the vegetables through, about 10 minutes. They should look good enough to eat on their own. Add the beans about 10 minutes before serving. A cup or two of cooked pasta can be stirred in at the last minute. Don't overcook the pasta. The olive oil and cheese garnish should be added once the soup is in the bowls. Ms. Waters likes to pass those at the table, once everyone is served. Pesto makes a lovely garnish, too, and gives a garlicky, herbal punch to the soup.

Provided by Kim Severson

Categories     dinner, for two, lunch, soups and stews

Time 2h45m

Yield 8 servings

Number Of Ingredients 15

1 cup dried cannellini or other white beans
¼ cup olive oil
1 large onion, finely chopped
2 carrots, peeled and finely chopped
4 garlic cloves, coarsely chopped
5 thyme sprigs
1 bay leaf
2 teaspoons kosher salt
1 small leek, white part only, diced
½ pound green beans, trimmed and cut into 1-inch lengths
1 medium zucchini, cut into small dice
2 medium tomatoes, peeled, seeded and chopped
2 cups spinach, coarsely chopped
Grated Parmesan cheese, for serving
Pesto, for garnish (optional)

Steps:

  • Soak the beans overnight in a large pot, covered by several inches of water.
  • The next day, simmer the beans 2 hours or until tender. Drain and set aside, reserving the cooking water.
  • Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for about 10 minutes, or until onion is translucent. Add the garlic, thyme, bay leaf and salt. Reduce heat to medium-low and cook, stirring often, for 5 minutes longer.
  • Add 3 cups water and bring to a low boil. When boiling, add the leek and green beans. After 5 minutes, add the zucchini and tomatoes. After 15 minutes, add the spinach and beans and cook for 5 more minutes. If the soup is too thick, add water (reserved bean water is good).
  • Remove the bay leaf and bare thyme sticks and adjust the seasoning, if necessary. Serve in bowls, each garnished with grated Parmesan cheese or pesto.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 6 grams, Carbohydrate 25 grams, Fat 7 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 393 milligrams, Sugar 5 grams

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LUCINDAS MINESTRONE- WIKIFOODHUB
4 tablespoons extra-virgin olive oil, plus more for drizzling: 1 onion, chopped (about 1 1/2 cups) 3 cloves garlic, minced: 4 small zucchini, trimmed and …
From wikifoodhub.com


LUCINDA SCALA QUINN - MASTERCOOK
2018-10-31 2 cups broccoli florets; 2 tablespoons vegetable oil; 8 ounces cremini or button mushrooms, sliced (3 cups) 1 large onion, chopped (1 cup) 3 …
From mastercook.com


RECIPES | LUCINDA'S FLAVOR STATION-FRESH HERBS AT YOUR LOCAL GROCER
Recipes. Looking for a great recipe to use with fresh herbs? You’re in the right place to bring out the chef in you. Below are a few of our most recent culinary delights, but be sure to explore our recipes by herb, produce or meal type. Happy cooking.
From lucindasflavorstation.com


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