Mamas Hearty Minestrone Recipes

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MAMA KATHY'S MINESTRONE



Mama Kathy's Minestrone image

This is a tasty and filling soup for those cold winter nights. The mix of the vegetables tastes wonderful. Make homemade baked bread and you will have a winter's delight.

Provided by KHAJEK

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

Time 1h40m

Yield 6

Number Of Ingredients 13

1 ½ pounds ground beef
1 onion, finely chopped
1 tablespoon chopped garlic
2 (14 ounce) cans stewed tomatoes
1 (15 ounce) can tomato sauce
2 cups water
1 (15 ounce) can baby peas
1 cup finely chopped carrots
1 (14 ounce) can chopped spinach, drained
1 beef bouillon cube
1 teaspoon ground black pepper
1 cup uncooked elbow macaroni
2 tablespoons Italian seasoning

Steps:

  • Place the beef, onion, and garlic in a skillet over medium heat. Cook until beef is evenly brown and onion is tender. Drain grease.
  • Transfer beef, onion, and garlic to a large pot. Mix in tomatoes, tomato sauce, water, peas, carrots, spinach, bouillon cube, and pepper. Bring to a boil. Reduce heat to low, and cook 1 hour, stirring occasionally. Add more water or tomato sauce as needed.
  • Stir macaroni into the soup. Season with Italian seasoning. Continue cooking 10 minutes, or until macaroni is tender.

Nutrition Facts : Calories 402.1 calories, Carbohydrate 40.7 g, Cholesterol 69 mg, Fat 14.9 g, Fiber 8.6 g, Protein 28.8 g, SaturatedFat 5.5 g, Sodium 1031.6 mg, Sugar 12.1 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.

GRANDMA'S MINESTRONE



Grandma's Minestrone image

Easy to put together, easy to eat! Just serve with a loaf of crusty bread, and a sprinkle of parmesan cheese, and you have a winner! You can substitute fresh tomatoes for the canned.

Provided by Donut Chef

Categories     Beans

Time 45m

Yield 10 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
2 cups chopped onions
5 medium minced garlic cloves
1 teaspoon salt
2 stalks sliced celery
2 medium sliced carrots
1 teaspoon dried oregano
1 teaspoon dried basil
1 medium diced bell pepper
1 medium sliced zucchini
1 cup diced eggplant
3 cups water
1 (14 ounce) can tomato sauce
1 (15 1/2 ounce) can kidney beans, drained and rinsed
1 (15 1/2 ounce) can garbanzo beans, drained and rinsed
1 cup pasta (shells or bows)
1 (15 ounce) can chopped tomatoes

Steps:

  • Saute the onions and garlic in olive oil for five minutes over medium heat. Use a large soup pot.
  • Add celery, carrots, oregano, basil, and salt and cook for ten minutes.
  • Add bell pepper, zucchini, eggplant, water and tomato sauce. Cover the pot and simmer for 15 minutes.
  • Add beans and simmer for five minutes.
  • Add the pasta and cook until tender (check the pasta package for the time required).
  • Add the tomatoes and heat through.
  • You can sprinkle each bowl with chopped parsley, parmesan cheese, and/or fresh ground black pepper. Enjoy!

Nutrition Facts : Calories 194.7, Fat 3.9, SaturatedFat 0.6, Sodium 726, Carbohydrate 34.3, Fiber 6.9, Sugar 6.7, Protein 7.5

MAMA'S HEARTY MINESTRONE



Mama's Hearty Minestrone image

I concocted this dish using my family's recipe and another recipe I found online as guidelines, while also putting my own spin on it. What it turned into was the best minestrone my family has had yet! My husband likes his soups with hardly any broth; thus, 'hearty minestrone!' Enjoy!

Provided by jessispeer

Categories     Minestrone Soup

Time 1h

Yield 8

Number Of Ingredients 18

1 tablespoon vegetable oil
1 onion, diced
2 cloves garlic, minced
1 pound ground beef
1 (14.5 ounce) can low-sodium chicken broth
2 (14.5 ounce) cans diced tomatoes
2 cups tomato sauce
½ cup water, more if needed
2 cups diced carrots
1 zucchini, sliced and quartered
1 green bell pepper, diced
1 tablespoon dried basil
1 ½ teaspoons dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
1 cup finely chopped broccoli
½ cup elbow macaroni
¼ cup shredded Parmesan cheese, or more to taste

Steps:

  • Heat vegetable oil in a large frying pan over medium heat; cook and stir onion and garlic until fragrant, about 2 minutes. Add ground beef; cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain excess grease.
  • Transfer ground beef mixture to an 8-quart stockpot; add chicken broth, diced tomatoes, tomato sauce, water, and carrots. Bring to a boil; reduce heat and simmer until carrots are partially cooked, 10 minutes. Add zucchini, bell pepper, basil, oregano, salt, and black pepper; simmer until carrots are tender, about 10 more minutes.
  • Stir broccoli and macaroni into soup; simmer until macaroni is cooked through but firm to the bite, about 10 minutes. Garnish with Parmesan cheese to serve.

Nutrition Facts : Calories 237.2 calories, Carbohydrate 19.5 g, Cholesterol 37.9 mg, Fat 11.9 g, Fiber 4.2 g, Protein 14.7 g, SaturatedFat 4.3 g, Sodium 735.8 mg, Sugar 8.1 g

MAMA'S HEARTY MINESTRONE



Mama's Hearty Minestrone image

I concocted this dish using my family's recipe and another recipe I found online as guidelines, while also putting my own spin on it. What it turned into was the best minestrone my family has had yet! My husband likes his soups with hardly any broth; thus, 'hearty minestrone!' Enjoy!

Provided by jessispeer

Categories     Minestrone Soup

Time 1h

Yield 8

Number Of Ingredients 18

1 tablespoon vegetable oil
1 onion, diced
2 cloves garlic, minced
1 pound ground beef
1 (14.5 ounce) can low-sodium chicken broth
2 (14.5 ounce) cans diced tomatoes
2 cups tomato sauce
½ cup water, more if needed
2 cups diced carrots
1 zucchini, sliced and quartered
1 green bell pepper, diced
1 tablespoon dried basil
1 ½ teaspoons dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
1 cup finely chopped broccoli
½ cup elbow macaroni
¼ cup shredded Parmesan cheese, or more to taste

Steps:

  • Heat vegetable oil in a large frying pan over medium heat; cook and stir onion and garlic until fragrant, about 2 minutes. Add ground beef; cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain excess grease.
  • Transfer ground beef mixture to an 8-quart stockpot; add chicken broth, diced tomatoes, tomato sauce, water, and carrots. Bring to a boil; reduce heat and simmer until carrots are partially cooked, 10 minutes. Add zucchini, bell pepper, basil, oregano, salt, and black pepper; simmer until carrots are tender, about 10 more minutes.
  • Stir broccoli and macaroni into soup; simmer until macaroni is cooked through but firm to the bite, about 10 minutes. Garnish with Parmesan cheese to serve.

Nutrition Facts : Calories 237.2 calories, Carbohydrate 19.5 g, Cholesterol 37.9 mg, Fat 11.9 g, Fiber 4.2 g, Protein 14.7 g, SaturatedFat 4.3 g, Sodium 735.8 mg, Sugar 8.1 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

MAMA'S HEARTY MINESTRONE



Mama's Hearty Minestrone image

I concocted this dish using my family's recipe and another recipe I found online as guidelines, while also putting my own spin on it. What it turned into was the best minestrone my family has had yet! My husband likes his soups with hardly any broth; thus, 'hearty minestrone!' Enjoy!

Provided by jessispeer

Categories     Minestrone Soup

Time 1h

Yield 8

Number Of Ingredients 18

1 tablespoon vegetable oil
1 onion, diced
2 cloves garlic, minced
1 pound ground beef
1 (14.5 ounce) can low-sodium chicken broth
2 (14.5 ounce) cans diced tomatoes
2 cups tomato sauce
½ cup water, more if needed
2 cups diced carrots
1 zucchini, sliced and quartered
1 green bell pepper, diced
1 tablespoon dried basil
1 ½ teaspoons dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
1 cup finely chopped broccoli
½ cup elbow macaroni
¼ cup shredded Parmesan cheese, or more to taste

Steps:

  • Heat vegetable oil in a large frying pan over medium heat; cook and stir onion and garlic until fragrant, about 2 minutes. Add ground beef; cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain excess grease.
  • Transfer ground beef mixture to an 8-quart stockpot; add chicken broth, diced tomatoes, tomato sauce, water, and carrots. Bring to a boil; reduce heat and simmer until carrots are partially cooked, 10 minutes. Add zucchini, bell pepper, basil, oregano, salt, and black pepper; simmer until carrots are tender, about 10 more minutes.
  • Stir broccoli and macaroni into soup; simmer until macaroni is cooked through but firm to the bite, about 10 minutes. Garnish with Parmesan cheese to serve.

Nutrition Facts : Calories 237.2 calories, Carbohydrate 19.5 g, Cholesterol 37.9 mg, Fat 11.9 g, Fiber 4.2 g, Protein 14.7 g, SaturatedFat 4.3 g, Sodium 735.8 mg, Sugar 8.1 g

MAMMA MIA MINESTRONE



Mamma Mia Minestrone image

A hearty rib-stickin' cold day soup. This will taste better the second day, but it will probably be all eaten up by then.

Provided by NurseMarie

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 cup soft breadcrumbs
1 egg
2 tablespoons grated parmesan cheese
1 tablespoon chopped parsley
2 tablespoons minced onions
1 dash salt and pepper
1/2 lb ground beef (or half beef half pork)
15 ounces garbanzo beans, rinsed
14 ounces beef broth
14 ounces Italian stewed tomatoes
1 1/2 cups water
1 cup sliced mushrooms
1 teaspoon italian seasoning
1/4 cup ditalini or 1/4 cup bow tie pasta
5 ounces frozen chopped spinach, thawed and well drained

Steps:

  • Combine egg, bread crumbs, cheese, parsley, onion, salt pepper. Add ground beef; mix well and shape into about 36 meatballs.
  • Cook meatballs in a skillet about 8 minutes, until no longer pink; brown evenly.
  • drain fat, set meatballs aside.
  • In a large pot stir together beans, broth, undrained tomatoes, water, mushrooms, Italian seasoning. Bring to a boil, add pasta. return to boiling, then reduce heat and simmer, covered for 10 minutes (until pasta is tender).
  • Stir in spinach and meatballs.

MAMA'S HEARTY MINESTRONE



Mama's Hearty Minestrone image

I concocted this dish using my family's recipe and another recipe I found online as guidelines, while also putting my own spin on it. What it turned into was the best minestrone my family has had yet! My husband likes his soups with hardly any broth; thus, 'hearty minestrone!' Enjoy!

Provided by jessispeer

Categories     Minestrone Soup

Time 1h

Yield 8

Number Of Ingredients 18

1 tablespoon vegetable oil
1 onion, diced
2 cloves garlic, minced
1 pound ground beef
1 (14.5 ounce) can low-sodium chicken broth
2 (14.5 ounce) cans diced tomatoes
2 cups tomato sauce
½ cup water, more if needed
2 cups diced carrots
1 zucchini, sliced and quartered
1 green bell pepper, diced
1 tablespoon dried basil
1 ½ teaspoons dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
1 cup finely chopped broccoli
½ cup elbow macaroni
¼ cup shredded Parmesan cheese, or more to taste

Steps:

  • Heat vegetable oil in a large frying pan over medium heat; cook and stir onion and garlic until fragrant, about 2 minutes. Add ground beef; cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain excess grease.
  • Transfer ground beef mixture to an 8-quart stockpot; add chicken broth, diced tomatoes, tomato sauce, water, and carrots. Bring to a boil; reduce heat and simmer until carrots are partially cooked, 10 minutes. Add zucchini, bell pepper, basil, oregano, salt, and black pepper; simmer until carrots are tender, about 10 more minutes.
  • Stir broccoli and macaroni into soup; simmer until macaroni is cooked through but firm to the bite, about 10 minutes. Garnish with Parmesan cheese to serve.

Nutrition Facts : Calories 237.2 calories, Carbohydrate 19.5 g, Cholesterol 37.9 mg, Fat 11.9 g, Fiber 4.2 g, Protein 14.7 g, SaturatedFat 4.3 g, Sodium 735.8 mg, Sugar 8.1 g

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