Macho Minestrone Recipes

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SUPER QUICK MINESTRONE



Super Quick Minestrone image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 15

1 cup (4 ounces) tubetti pasta, or other small pasta shape
Extra-virgin olive oil
6 cups chicken stock
1/4 pound pancetta, cut into 3 pieces
6 medium garlic cloves, each cut in 1/2 lengthwise
2 cups finely chopped yellow onions (2 small onions)
1 cup small-diced celery (2 medium stalks)
1 cup small-diced carrots (2 to 3 medium carrots)
1 tablespoon finely chopped rosemary or thyme leaves
1 (14-ounce) can cannellini beans, drained and rinsed
1 (14 1/2-ounce) can diced tomatoes
4 cups small-diced zucchini (green/yellow) (5 small zucchini)
2 cups small-diced, peeled russet potatoes (1 large russet)
Salt and freshly ground black pepper
1 cup freshly grated Parmesan

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Drain and transfer the pasta to a baking sheet. Toss the pasta with a little olive oil to prevent sticking.
  • In a large saucepan over medium heat, warm the chicken stock.
  • In another large saucepan over high heat, heat 1/4 cup oil. When the oil is hot but not smoking, add the pancetta and cook until it begins to brown, 3 to 4 minutes, turning occasionally. Add the garlic and cook until it begins to brown, about 1 minute, stirring occasionally. Lower the heat to medium and add the onions, celery, and carrots.
  • Cook until the vegetables are soft, 8 to 10 minutes, stirring occasionally to prevent browning. Add the chopped herbs. Raise the heat to high. Add the beans, tomatoes, zucchini, and potatoes. Add the chicken stock and bring to a boil. Then bring it down to a simmer and cook until the potatoes are tender, 12 to 15 minutes, skimming any foam off the top of the soup. Season generously with pepper. Add salt, to taste. Just a few minutes before serving, add the cooked tubetti pasta. Serve warm with Parmesan and olive oil passed at the table.
  • Cooking notes: Add the cooked pasta just before serving. If it sits in the soup too long, it develops a flabby texture. Tubetti (little hollow tubes) are the classic pasta for minestrone, but you could substitute another small shape of pasta.

GREEN MINESTRONE



Green Minestrone image

Minestrone is literally a BIG soup. This one tastes like it simmered all day.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 slices pancetta or 1/4 pound thick cut prosciutto, chopped
1 medium onion, chopped
2 ribs celery, chopped
2 large cloves garlic, crushed
1 medium zucchini, diced
1 bay leaf, fresh or dried
1 can white beans, cannellini
1 can garbanzo beans, ceci
Salt and freshly ground black pepper
8 cups chicken broth or stock
1 cup ditalini pasta or mini penne pasta
1/2 pound green beans, trimmed and cut into 1-inch pieces
10 ounces triple washed spinach, stems removed and coarsely chopped, or any other dark greens
1/2 cup grated Parmigiano-Reggiano or Romano, plus extra to pass at the table
12 to 16 leaves fresh basil, torn or shredded or 1/4 cup chopped parsley leaves

Steps:

  • Heat a soup pot over medium high heat. Add oil and pancetta or prosciutto. Saute 2 minutes and add onions, celery, garlic, zucchini and bay to the pot. Season vegetables with salt and pepper, to your taste. Saute vegetables 5 minutes, stirring frequently. Add white beans, garbanzo beans and chicken broth to the pot. Cover soup and bring to a boil. Add pasta and green beans to the soup and cook 8 minutes, or until pasta is just tender. Stir in spinach to wilt, 1 minute. Stir in grated cheese and ladle soup into bowls. Top soup with torn or shredded basil or chopped parsley.

THE BEST MINESTRONE



The Best Minestrone image

While it's positively packed with vegetables, this soup is still hearty and filling. We rendered the fat from pancetta and used it to cook the vegetables to add more depth of flavor. The addition of white beans and pasta help make it a meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

3 tablespoons olive oil
4 ounces pancetta, cut into 1/8-inch pieces
3 large carrots, cut into 1/2-inch pieces
2 large celery stalks, cut into 1/2-inch pieces
1 medium yellow onion, chopped
3 cloves garlic, finely grated
2 bay leaves
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
12 ounces small Yukon potatoes, quartered
1 large zucchini, cut into 1/2-inch pieces
One 14-ounce can whole peeled tomatoes, crushed
4 cups packed curly kale leaves, torn
One 15-ounce can cannellini beans plus liquid
1/2 cup dry ditalini or other small pasta shape
Grated Parmesan, for serving

Steps:

  • Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the meat is golden brown on all sides, 5 to 7 minutes. Transfer the pancetta with a slotted spoon to a large bowl, leaving the fat in the pot.
  • Reduce the heat to medium. Add the carrots, celery, onions, garlic, bay leaves, red pepper flakes, 4 teaspoons salt and 1/2 teaspoon black pepper and cook, stirring occasionally, until tender but not browned, 6 to 8 minutes. Add the potatoes and zucchini and cook, stirring occasionally, until slightly softened, about 5 minutes. Return the pancetta to the pot, stir in the tomatoes and 8 cups water and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the potatoes are just tender, about 20 minutes.
  • Add the kale, beans and their liquid and pasta and continue to cook until the pasta is cooked through and the kale is tender, about 10 minutes. Discard the bay leaves and season with more salt and pepper if necessary. Serve with grated Parmesan.

QUICK AND EASY MINESTRONE



Quick and Easy Minestrone image

Traditionally, minestrone is slow-simmered with Parmigiano-Reggiano rinds to impart a rich umami flavor to the broth. In our shortcut version, soy sauce is used instead, adding instant depth to this pantry-friendly soup.

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon olive oil, plus more for serving
One 8-ounce can corn kernels, drained
2 tablespoons tomato paste
1/2 teaspoon dried rosemary, chopped
1/4 teaspoon dried oregano
1 quart chicken broth
One 14-ounce can diced tomatoes
3/4 cup small pasta, such as small shells
One 14-ounce can white beans, drained, reserving half of the liquid
1 teaspoon soy sauce
Kosher salt and freshly ground black pepper
One 14-ounce can cut green beans, drained

Steps:

  • Heat the oil in a medium pot over medium-high heat. Add the corn and cook, stirring occasionally, until it starts to brown slightly, about 3 minutes. Add the tomato paste, rosemary and oregano and cook, stirring constantly, until the tomato paste begins to darken in color, about 1 minute. Slowly whisk in the chicken broth until the paste is smooth and incorporated into the liquid.
  • Add the whole can of diced tomatoes (including the liquid), and bring the mixture to a boil. Stir in the pasta, the white beans and reserved liquid and the soy sauce. Season with salt and pepper. Cook until the pasta is al dente, 7 to 8 minutes, stirring in the green beans during the last 2 minutes of cooking. Serve in individual bowls with a little oil drizzled on top.

CLASSIC MINESTRONE



Classic Minestrone image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 16

1/3 cup olive oil
1 cup chopped onion
1 cup diced carrots
1 cup diced celery
1/2 cup great northern beans, soaked
1 bay leaf
Sprig of thyme
4 cups beef stock
Rind of a piece of Parmesan cheese-optional
2 cups Italian canned tomatoes and their juice
Salt and pepper to taste
2 cups diced potatoes
2 cups zucchini, diced
2 cups shredded savoy cabbage
1 cup small pasta shells
Pesto, for serving

Steps:

  • In a casserole heat the olive oil. Add the onions and cook until golden, about 5 to 7 minutes. Then add the carrots and celery and cook over low heat, stirring occasionally, for 5 minutes. Add the beans, bay leaf and thyme and toss for 1 minute. Then add the beef stock, Parmesan rind (if using), plum tomatoes and their juice, and salt and pepper to taste. (Careful with the amount of salt since Parmesan rind will add a salty flavor.) Bring to a boil, reduce heat and simmer for 1 hour. Add the potatoes, zucchini and savoy cabbage and cook for 20 minutes more or until the vegetables are tender. Finally, add your pasta and cook, covered, for about 10 minutes. Season to taste with salt and pepper, ladle into bowls and serve with some pesto.

MINESTRONE



Minestrone image

Provided by Food Network Kitchen

Time 1h

Yield 4 to 6 main-course servings

Number Of Ingredients 16

1/4 cup extra-virgin olive oil
2 ounces pancetta, minced
5 cloves garlic, roughly chopped
3 medium carrots, roughly chopped
2 stalks celery with leaves, roughly chopped
1 medium Spanish onion, roughly chopped
1/2 medium zucchini, roughly chopped
1/4 head Savoy cabbage, cored and shredded
7 drained and roughly chopped canned whole peeled tomatoes
9 cups low-sodium chicken broth or stock
1/3 cup tubetti or other small pasta such as orzo, or broken spaghetti
One 16-ounce can cannellini beans, with liquid
3 tablespoons minced fresh marjoram
2 tablespoons finely chopped fresh flatleaf parsley
Kosher salt and freshly ground black pepper
1/2 cup freshly grated Parmesan, plus more for serving

Steps:

  • Heat the oil in a large pot over medium-high heat. Add the pancetta and cook, stirring, until slightly crisp and the fat has rendered, about 1 minute. Reduce the heat to medium and add the garlic, carrots, celery and onions. Cover and cook, stirring occasionally, until the vegetables soften, about 12 minutes. Add the zucchini, cover and cook, stirring occasionally, about 3 minutes. Add the cabbage and cook, stirring, until wilted, about 3 minutes more. Stir in the tomatoes and broth and bring to a boil. Stir in the pasta; lower the heat to a simmer and cook until the pasta is tender, about 8 minutes.
  • Mash half the beans in a small bowl with a fork. Add the mashed and whole beans to the soup and cook, stirring, about 3 minutes. Remove the soup from the heat and stir in the herbs and cheese. Season with salt and pepper. Divide among warm soup bowls and sprinkle with the Parmesan. Serve immediately with more cheese at the table.

VEGGIE-PACKED AUTUMN MINESTRONE



Veggie-Packed Autumn Minestrone image

Provided by Jeff Mauro, host of Sandwich King

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 17

1 tablespoon olive oil
1 pound sweet Italian sausage, removed from casings and crumbled
4 ribs celery, diced
3 medium carrots, diced
1 medium yellow onion, diced
1 tablespoon chopped fresh rosemary
1 tablespoon tomato paste
3 cloves garlic, minced
8 cups chicken stock
One 28-ounce can diced tomatoes
One 15.5-ounce can cannellini beans, drained and rinsed
1 bay leaf
2 cups diced peeled sweet potatoes
2 zucchini, cut into 1-inch wedges
3 to 4 cups baby spinach
Parmigiano-Reggiano, for serving
1 lemon, cut into wedges

Steps:

  • In a large stockpot, heat the oil over medium heat. Add the sausage and cook until no longer pink and just turning brown, 5 to 8 minutes. Add the celery, carrots and onions and saute until translucent, about 15 minutes. Add the rosemary, tomato paste and garlic and cook for 1 minute. Stir in the stock, tomatoes, beans and bay leaf and bring to a simmer. Simmer for 40 minutes.
  • Add the sweet potatoes and zucchini and simmer until cooked al dente, about 10 minutes more.
  • Place 1/2 cup of baby spinach at the bottom of each serving bowl and ladle on a portion of bubbling hot soup. The heat from the soup will wilt the spinach perfectly. Serve with some freshly grated Parmigiano-Reggiano and a squeeze of fresh lemon.

ANYTIME MINESTRONE



Anytime Minestrone image

This is a great vegetarian anytime-of-the-year minestrone that you can customize to what is in season or what you like in your soup. The vegetables and herbs are easily swappable in the same amounts as listed in the recipe. I love adding a little bit of brightness and freshness to any soup with a pistou, the French version of a pesto, here with the nuttiness of toasted walnuts.

Provided by Rick Martinez

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 21

4 tablespoons extra-virgin olive oil
4 ounces assorted mushrooms, torn or chopped
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
1 large onion, chopped
3 cloves garlic, finely grated
1/2 medium head cabbage, sliced into 1-inch pieces
1 1/2 pounds summer squash or peeled and seeded winter squash, chopped
2 pounds ripe tomatoes, chopped, or one 28-ounce can diced tomatoes
1/4 pound green beans, cut into 1-inch lengths
One 15.5-ounce can garbanzo beans, drained and rinsed
Pistou and Assembly:
2 cloves garlic
1/2 cup fresh parsley
1/2 cup fresh basil
1/2 cup pecans, toasted
4 tablespoons extra-virgin olive oil
3 tablespoons freshly grated Parmesan
1 teaspoon finely grated grapefruit zest
Pinch crushed red pepper
Kosher salt

Steps:

  • For the soup: Heat 2 tablespoons of the oil in a large heavy pot over medium-high heat. Cook the mushrooms, undisturbed, until browned underneath, about 2 minutes. Toss and continue to cook, tossing occasionally, until browned on both sides and tender, 2 to 3 minutes. Season with salt and pepper and transfer to a medium bowl.
  • Heat the butter and remaining 2 tablespoons oil in the same pot over medium-high heat. Add the onions, garlic, cabbage, squash, tomatoes, green beans, 1 tablespoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the vegetables are softened but not browned, 6 to 8 minutes. Add the mushrooms and 8 cups water, bring to a boil, then reduce to a simmer and cook until the vegetables are tender, 5 to 10 minutes. Add the garbanzo beans and cook until warmed through, about 3 minutes. Season if necessary.
  • Meanwhile, make the pistou: Pulse the garlic, parsley, basil, pecans and 2 tablespoons of the oil in a food processor until finely chopped. Transfer to a small bowl and stir in the Parmesan, grapefruit zest, crushed red pepper and remaining 2 tablespoons oil; season with salt.
  • Divide the soup among bowls and top with the pistou.

MINESTRONE MACARONI



Minestrone Macaroni image

"This is by far the easiest, tastiest economical recipe I've found," reports Diane Varner, Elizabeth, Colorado, a mother of two teenage sons who works part-time. "It seems to taste even better as a leftover." Our test kitchen figures her frugal skillet dish costs just 78¢ per serving.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 8

1 pound ground beef
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
2-1/4 cups water
1-1/2 cups uncooked elbow macaroni
2 teaspoons beef bouillon granules
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) cut green beans, rinsed and drained

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Add the tomatoes, water, macaroni and bouillon; bring to a boil. , Reduce heat; cover and simmer for 12-15 minutes or until macaroni is tender. Stir in beans and cook until heated through.

Nutrition Facts : Calories 354 calories, Fat 9g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 1037mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 8g fiber), Protein 25g protein.

MACHO MINESTRONE



Macho Minestrone image

It has everything: sausage, beans, pasta, potatoes, and lots of vegetables.

Provided by ShelbyLyn

Categories     Minestrone Soup

Time 1h5m

Yield 12

Number Of Ingredients 15

⅓ cup olive oil, divided
1 pound bulk mild Italian sausage
2 carrots, chopped
2 celery stalks, chopped
1 large onion, chopped
3 large potatoes, peeled and cut into cubes
salt and ground black pepper to taste
1 quart chicken broth
2 cups water
1 (28 ounce) can diced tomatoes
2 zucchinis, halved lengthwise and sliced into half-moons
1 bunch kale, chopped
1 (15 ounce) can cannellini beans, drained and rinsed
½ cup ditalini pasta
½ cup shredded Parmesan cheese

Steps:

  • Heat about 1/4 cup olive oil in a large pot over medium heat. Cook and stir Italian sausage in hot oil until about half browned, about 5 minutes. Add carrots, celery, and onion; continue to cook and stir until the sausage is completely browned, about 5 minutes more. Drain and discard some of the fat if you find it too greasy.
  • Stir potatoes into the sausage mixture, season with salt and pepper, and cook until the potatoes begin to soften, about 7 minutes more.
  • Pour chicken broth and water into the pot. Bring the liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a flat-edged spoon. Add tomatoes and again bring mixture to a boil, reduce heat to medium-low, and simmer until the potatoes are completely soft, about 15 minutes.
  • Stir zucchini and kale into the liquid; simmer until zucchini is soft, about 10 minutes.
  • Stir cannellini beans and ditalini pasta into the liquid; cook until pasta is tender, about 5 minutes. Ladle into bowls and garnish with Parmesan cheese and splash of olive oil.

Nutrition Facts : Calories 324.9 calories, Carbohydrate 35.3 g, Cholesterol 19.5 mg, Fat 14.9 g, Fiber 5.8 g, Protein 12.8 g, SaturatedFat 4 g, Sodium 906.2 mg, Sugar 4.7 g

MACHO MINESTRONE



Macho Minestrone image

It has everything: sausage, beans, pasta, potatoes, and lots of vegetables.

Provided by ShelbyLyn

Categories     Minestrone Soup

Time 1h5m

Yield 12

Number Of Ingredients 15

⅓ cup olive oil, divided
1 pound bulk mild Italian sausage
2 carrots, chopped
2 celery stalks, chopped
1 large onion, chopped
3 large potatoes, peeled and cut into cubes
salt and ground black pepper to taste
1 quart chicken broth
2 cups water
1 (28 ounce) can diced tomatoes
2 zucchinis, halved lengthwise and sliced into half-moons
1 bunch kale, chopped
1 (15 ounce) can cannellini beans, drained and rinsed
½ cup ditalini pasta
½ cup shredded Parmesan cheese

Steps:

  • Heat about 1/4 cup olive oil in a large pot over medium heat. Cook and stir Italian sausage in hot oil until about half browned, about 5 minutes. Add carrots, celery, and onion; continue to cook and stir until the sausage is completely browned, about 5 minutes more. Drain and discard some of the fat if you find it too greasy.
  • Stir potatoes into the sausage mixture, season with salt and pepper, and cook until the potatoes begin to soften, about 7 minutes more.
  • Pour chicken broth and water into the pot. Bring the liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a flat-edged spoon. Add tomatoes and again bring mixture to a boil, reduce heat to medium-low, and simmer until the potatoes are completely soft, about 15 minutes.
  • Stir zucchini and kale into the liquid; simmer until zucchini is soft, about 10 minutes.
  • Stir cannellini beans and ditalini pasta into the liquid; cook until pasta is tender, about 5 minutes. Ladle into bowls and garnish with Parmesan cheese and splash of olive oil.

Nutrition Facts : Calories 324.9 calories, Carbohydrate 35.3 g, Cholesterol 19.5 mg, Fat 14.9 g, Fiber 5.8 g, Protein 12.8 g, SaturatedFat 4 g, Sodium 906.2 mg, Sugar 4.7 g

CLASSIC MINESTRONE



Classic Minestrone image

This beloved Italian soup isn't just hearty and healthy -- it's really flexible. Minestrone typically includes lots of leafy greens, other veggies, and beans. Which to choose? You're only limited by the contents of your refrigerator and pantry.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 15

2 tablespoons olive oil, plus more for serving (optional)
1 medium red onion, chopped
2 medium carrots, peeled and diced
1 large celery stalk, diced
1/4 teaspoon red-pepper flakes
1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried
Coarse salt and ground pepper
1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped
1 large potato, peeled and diced
1/4 head Savoy or green cabbage (1/2 pound), cored and thinly sliced
1 can (15 ounces) cannellini beans, rinsed and drained
1/2 pound green beans, trimmed and cut into 1-inch pieces
1 garlic clove, minced (optional)
1/4 cup thinly sliced fresh basil, plus torn leaves for serving (optional)
3/4 cup grated Parmesan, for serving

Steps:

  • In a large pot, heat oil over medium. Add onion, carrots, celery, red-pepper flakes, rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes.
  • Add tomatoes; cook until some of the liquid evaporates, 1 minute. Add potato, cabbage, cannellini beans, and 7 cups water; bring to a boil. Stir in green beans.
  • Reduce to a simmer, and cook until all the vegetables are tender, about 20 minutes. Season with salt and pepper; stir in garlic, if using, and basil. Serve sprinkled with Parmesan and, if using, torn basil. Drizzle with more oil, if desired.

Nutrition Facts : Calories 183 g, Fat 8 g, Fiber 6 g, Protein 8 g

CONTEST-WINNING EASY MINESTRONE



Contest-Winning Easy Minestrone image

This minestrone soup recipe is special to me because it's one of the few dinners my entire family loves. And I can feel good about serving it because it's full of nutrition and low in fat. -Lauren Brennan, Hood River, Oregon

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h5m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 18

2 large carrots, diced
2 celery ribs, chopped
1 medium onion, chopped
1 tablespoon olive oil
1 tablespoon butter
2 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cans (8 ounces each) no-salt-added tomato sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups shredded cabbage
1 tablespoon dried basil
1-1/2 teaspoons dried parsley flakes
1 teaspoon dried oregano
1/2 teaspoon pepper
1 cup uncooked whole wheat elbow macaroni
11 teaspoons grated Parmesan cheese

Steps:

  • In a large saucepan, saute the carrots, celery and onion in oil and butter until tender. Add garlic; cook 1 minute longer., Stir in the broth, tomato sauce, beans, chickpeas, tomatoes, cabbage, basil, parsley, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add macaroni; cook, uncovered, 6-8 minutes or until macaroni and vegetables are tender., Ladle soup into bowls. Sprinkle with cheese. Freeze option: Before adding cheese, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 180 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 443mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 7g fiber), Protein 8g protein. Diabetic Exchanges

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.

MACHO MINESTRONE



Macho Minestrone image

It has everything: sausage, beans, pasta, potatoes, and lots of vegetables.

Provided by ShelbyLyn

Categories     Minestrone Soup

Time 1h5m

Yield 12

Number Of Ingredients 15

⅓ cup olive oil, divided
1 pound bulk mild Italian sausage
2 carrots, chopped
2 celery stalks, chopped
1 large onion, chopped
3 large potatoes, peeled and cut into cubes
salt and ground black pepper to taste
1 quart chicken broth
2 cups water
1 (28 ounce) can diced tomatoes
2 zucchinis, halved lengthwise and sliced into half-moons
1 bunch kale, chopped
1 (15 ounce) can cannellini beans, drained and rinsed
½ cup ditalini pasta
½ cup shredded Parmesan cheese

Steps:

  • Heat about 1/4 cup olive oil in a large pot over medium heat. Cook and stir Italian sausage in hot oil until about half browned, about 5 minutes. Add carrots, celery, and onion; continue to cook and stir until the sausage is completely browned, about 5 minutes more. Drain and discard some of the fat if you find it too greasy.
  • Stir potatoes into the sausage mixture, season with salt and pepper, and cook until the potatoes begin to soften, about 7 minutes more.
  • Pour chicken broth and water into the pot. Bring the liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a flat-edged spoon. Add tomatoes and again bring mixture to a boil, reduce heat to medium-low, and simmer until the potatoes are completely soft, about 15 minutes.
  • Stir zucchini and kale into the liquid; simmer until zucchini is soft, about 10 minutes.
  • Stir cannellini beans and ditalini pasta into the liquid; cook until pasta is tender, about 5 minutes. Ladle into bowls and garnish with Parmesan cheese and splash of olive oil.

Nutrition Facts : Calories 324.9 calories, Carbohydrate 35.3 g, Cholesterol 19.5 mg, Fat 14.9 g, Fiber 5.8 g, Protein 12.8 g, SaturatedFat 4 g, Sodium 906.2 mg, Sugar 4.7 g

MACHO MINESTRONE



Macho Minestrone image

It has everything: sausage, beans, pasta, potatoes, and lots of vegetables.

Provided by ShelbyLyn

Categories     Minestrone Soup

Time 1h5m

Yield 12

Number Of Ingredients 15

⅓ cup olive oil, divided
1 pound bulk mild Italian sausage
2 carrots, chopped
2 celery stalks, chopped
1 large onion, chopped
3 large potatoes, peeled and cut into cubes
salt and ground black pepper to taste
1 quart chicken broth
2 cups water
1 (28 ounce) can diced tomatoes
2 zucchinis, halved lengthwise and sliced into half-moons
1 bunch kale, chopped
1 (15 ounce) can cannellini beans, drained and rinsed
½ cup ditalini pasta
½ cup shredded Parmesan cheese

Steps:

  • Heat about 1/4 cup olive oil in a large pot over medium heat. Cook and stir Italian sausage in hot oil until about half browned, about 5 minutes. Add carrots, celery, and onion; continue to cook and stir until the sausage is completely browned, about 5 minutes more. Drain and discard some of the fat if you find it too greasy.
  • Stir potatoes into the sausage mixture, season with salt and pepper, and cook until the potatoes begin to soften, about 7 minutes more.
  • Pour chicken broth and water into the pot. Bring the liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a flat-edged spoon. Add tomatoes and again bring mixture to a boil, reduce heat to medium-low, and simmer until the potatoes are completely soft, about 15 minutes.
  • Stir zucchini and kale into the liquid; simmer until zucchini is soft, about 10 minutes.
  • Stir cannellini beans and ditalini pasta into the liquid; cook until pasta is tender, about 5 minutes. Ladle into bowls and garnish with Parmesan cheese and splash of olive oil.

Nutrition Facts : Calories 324.9 calories, Carbohydrate 35.3 g, Cholesterol 19.5 mg, Fat 14.9 g, Fiber 5.8 g, Protein 12.8 g, SaturatedFat 4 g, Sodium 906.2 mg, Sugar 4.7 g

FORGOTTEN MINESTRONE



Forgotten Minestrone image

Free-lance writer Marsha Ransom of South Haven, Michigan can be composing an article while her full-flavored soup is simmering. "I sprinkle servings with Parmesan cheese and serve with garlic bread," she reports.

Provided by Taste of Home

Categories     Lunch

Time 8h45m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

1 pound beef stew meat, cut into 1/2-inch cubes
1 can (28 ounces) diced tomatoes, undrained
1 medium onion, chopped
2 tablespoons minced dried parsley
1 teaspoon salt
1-1/2 teaspoons ground thyme
1 beef bouillon cube
1/2 teaspoon pepper
6 cups water
1 medium zucchini, halved and thinly sliced
2 cups chopped cabbage
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 cup uncooked elbow macaroni
Grated Parmesan cheese, optional

Steps:

  • In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 8-10 hours or until meat is tender. , Add the zucchini, cabbage, beans and macaroni; cover and cook on high for 30-45 minutes or until macaroni and vegetables are tender. Sprinkle servings with cheese if desired.

Nutrition Facts : Calories 202 calories, Fat 5g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 661mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 5g fiber), Protein 16g protein. Diabetic Exchanges

BEEFY MINESTRONE



Beefy Minestrone image

I know lots of minestrone recipes don't contain meat, but my husband thinks a meal is only a meal if it contains some sort of meat. Consequently, this is the perfect meal. It strikes that balance of flavorful, healthful, and soul-satisfying. -Juli Snaer, Enid, Oklahoma

Provided by Taste of Home

Categories     Dinner     Lunch

Time 6h50m

Yield 8 servings (3 quarts).

Number Of Ingredients 15

6 cups chicken broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) crushed tomatoes
1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
1 beef top round steak (1 pound) , cut onto 1/2-inch cubes
15 fresh baby carrots, halved
2 celery ribs, chopped
1 small onion, chopped
1/2 cup dry red wine
4 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon pepper
1 cup uncooked ditalini or other small pasta
Optional: Fresh oregano and shredded Parmesan cheese

Steps:

  • Combine the first 13 ingredients in a 5- or 6-qt. slow cooker. Cover and cook on low for 6-7 hours or until meat is tender. , Stir in pasta. Cover and cook on high for 30 minutes or until pasta is tender. If desired, top with fresh oregano and shredded Parmesan cheese.

Nutrition Facts :

TACO MINESTRONE



Taco Minestrone image

It's nice to have a winter pick-me-up like this soup to call on when I need a speedy and filling entree for supper. Almost as fast as I can open a few cans, I'm ladling out steaming bowlfuls.-Carole Holder, Norman, Oklahoma

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings (2 quarts).

Number Of Ingredients 4

1/2 pound ground beef
2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
2 cans (10-3/4 ounces each) condensed minestrone soup, undiluted
2 cans (10 ounces each) diced tomatoes and green chilies, undrained

Steps:

  • In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the beans, soup and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes.

Nutrition Facts : Calories 217 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 1381mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 7g fiber), Protein 13g protein.

MACHO MINESTRONE



Macho Minestrone image

It has everything: sausage, beans, pasta, potatoes, and lots of vegetables.

Provided by ShelbyLyn

Categories     Minestrone Soup

Time 1h5m

Yield 12

Number Of Ingredients 15

⅓ cup olive oil, divided
1 pound bulk mild Italian sausage
2 carrots, chopped
2 celery stalks, chopped
1 large onion, chopped
3 large potatoes, peeled and cut into cubes
salt and ground black pepper to taste
1 quart chicken broth
2 cups water
1 (28 ounce) can diced tomatoes
2 zucchinis, halved lengthwise and sliced into half-moons
1 bunch kale, chopped
1 (15 ounce) can cannellini beans, drained and rinsed
½ cup ditalini pasta
½ cup shredded Parmesan cheese

Steps:

  • Heat about 1/4 cup olive oil in a large pot over medium heat. Cook and stir Italian sausage in hot oil until about half browned, about 5 minutes. Add carrots, celery, and onion; continue to cook and stir until the sausage is completely browned, about 5 minutes more. Drain and discard some of the fat if you find it too greasy.
  • Stir potatoes into the sausage mixture, season with salt and pepper, and cook until the potatoes begin to soften, about 7 minutes more.
  • Pour chicken broth and water into the pot. Bring the liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a flat-edged spoon. Add tomatoes and again bring mixture to a boil, reduce heat to medium-low, and simmer until the potatoes are completely soft, about 15 minutes.
  • Stir zucchini and kale into the liquid; simmer until zucchini is soft, about 10 minutes.
  • Stir cannellini beans and ditalini pasta into the liquid; cook until pasta is tender, about 5 minutes. Ladle into bowls and garnish with Parmesan cheese and splash of olive oil.

Nutrition Facts : Calories 324.9 calories, Carbohydrate 35.3 g, Cholesterol 19.5 mg, Fat 14.9 g, Fiber 5.8 g, Protein 12.8 g, SaturatedFat 4 g, Sodium 906.2 mg, Sugar 4.7 g

MACHO MINESTRONE



Macho Minestrone image

It has everything: sausage, beans, pasta, potatoes, and lots of vegetables.

Provided by ShelbyLyn

Categories     Minestrone Soup

Time 1h5m

Yield 12

Number Of Ingredients 15

⅓ cup olive oil, divided
1 pound bulk mild Italian sausage
2 carrots, chopped
2 celery stalks, chopped
1 large onion, chopped
3 large potatoes, peeled and cut into cubes
salt and ground black pepper to taste
1 quart chicken broth
2 cups water
1 (28 ounce) can diced tomatoes
2 zucchinis, halved lengthwise and sliced into half-moons
1 bunch kale, chopped
1 (15 ounce) can cannellini beans, drained and rinsed
½ cup ditalini pasta
½ cup shredded Parmesan cheese

Steps:

  • Heat about 1/4 cup olive oil in a large pot over medium heat. Cook and stir Italian sausage in hot oil until about half browned, about 5 minutes. Add carrots, celery, and onion; continue to cook and stir until the sausage is completely browned, about 5 minutes more. Drain and discard some of the fat if you find it too greasy.
  • Stir potatoes into the sausage mixture, season with salt and pepper, and cook until the potatoes begin to soften, about 7 minutes more.
  • Pour chicken broth and water into the pot. Bring the liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a flat-edged spoon. Add tomatoes and again bring mixture to a boil, reduce heat to medium-low, and simmer until the potatoes are completely soft, about 15 minutes.
  • Stir zucchini and kale into the liquid; simmer until zucchini is soft, about 10 minutes.
  • Stir cannellini beans and ditalini pasta into the liquid; cook until pasta is tender, about 5 minutes. Ladle into bowls and garnish with Parmesan cheese and splash of olive oil.

Nutrition Facts : Calories 324.9 calories, Carbohydrate 35.3 g, Cholesterol 19.5 mg, Fat 14.9 g, Fiber 5.8 g, Protein 12.8 g, SaturatedFat 4 g, Sodium 906.2 mg, Sugar 4.7 g

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Top Asked Questions

How do I make minestrone soup?
Try to make the minestrone a day early and refrigerate as this improves the flavors. Serve with grated Parmesan cheese and chopped fresh parsley. 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.
What ingredients do you need to make seasonal minestrone?
That means that you can make seasonal minestrone on cool days from fall through spring! I used canned beans here instead of cooking my own, which cuts the cooking time down to a reasonable weeknight level. The remaining ingredients are basic pantry items, including canned tomatoes, pasta, basic spices and onions.
What can I use instead of minestrone?
I listed some alternatives in the recipe, including yellow squash, zucchini, butternut squash, green beans or peas. That means that you can make seasonal minestrone on cool days from fall through spring! I used canned beans here instead of cooking my own, which cuts the cooking time down to a reasonable weeknight level.
Is minestrone soup vegan?
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. Warm 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat.

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