MEATLESS ITALIAN MINESTRONE
A hearty and satisfying meal. You won't miss the meat. It's low cal, low fat, low sodium and full of fiber.
Provided by PanNan
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in Dutch oven or stockpot.
- Add celery, onion and garlic.
- Cook and stir until crisp-tender.
- Stir in tomatoes, cabbage and carrots.
- Reduce heat to low, cover and simmer until vegetables are tender.
- Stir in tomato juice, beans, parsley, oregano, basil, pepper and salt.
- Simmer until beans are heated.
- Stir in cooked macaroni just before serving.
- Serve sprinkled with Parmesan.
Nutrition Facts : Calories 350.4, Fat 4.2, SaturatedFat 1, Cholesterol 2.8, Sodium 275, Carbohydrate 64.3, Fiber 14.2, Sugar 11.8, Protein 18
SIMPLE ITALIAN MINESTRONE SOUP
Simple and hearty Italian minestrone soup, brimming with vegetables, beans and a little pasta. The draw here is in the thick, flavorful tomato broth with piney rosemary, lots of fresh herbs, and Parmesan rind (a secret ingredient that Italian grandmothers have been using for years to flavor their soups)!
Provided by Suzy Karadsheh
Categories Soup
Number Of Ingredients 20
Steps:
- In a large Dutch oven, heat the extra virgin olive oil over medium heat until shimmering but not smoking. Add onions, carrots and celery. Raise heat to medium-high, if you need to, and cook, tossing regularly, until the veggies soften a bit (about 5 minutes or so). Add the garlic and cook another minute, tossing regularly.
- Add the zucchini or yellow squash and green beans. Season with paprika, rosemary, and a generous pinch of kosher salt and pepper. Toss to combine.
- Now add the crushed tomatoes, broth, fresh thyme, bay leaf and Parmesan rind (if using.) Bring to a boil, then reduce the heat to a gentle simmer and partially cover the pot. Let simmer for about 20 minutes or so.
- Uncover the pot and add the kidney beans. Cook for another 5 to 10 minutes.
- Finally, Stir in the parsley and fresh basil. And, if serving immediately, stir in the cooked pasta and simmer ever so briefly till the pasta is warmed through; do not overcook. (See Cook's Tip #2)
- Remove the cheese rind and bay leaf. Taste and adjust seasoning to your liking. Serve the minestrone hot in dinner bowls with a sprinkle of grated Parmesan (optional.)
Nutrition Facts : Calories 211.9 kcal, SaturatedFat 1.5 g, Carbohydrate 26.7 g, Fiber 7.4 g, Protein 6.8 g, Cholesterol 0.7 mg, ServingSize 1 serving
ITALIAN MINESTRONE
Provided by Food Network
Categories main-dish
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- HEAT oil in large saucepan or Dutch oven over medium heat. Add celery, onion and garlic. Cook and stir until crisp-tender.
- ADD cabbage and carrots. Cook and stir until crisp-tender. Stir in tomatoes with juice, tomato juice and broth. Bring to a boil. Reduce heat to low.
- MIX in the three kinds of beans, parsley, oregano and basil. Simmer 30 minutes or until vegetables are tender and flavors have blended.
- STIR in cooked pasta and Parmesan cheese just before serving. Season with salt and pepper to taste. Serve with grated Parmesan cheese on the side.
HEARTY MEATLESS MINESTRONE
A friend gave me this quick, healthy recipe, and it's oh-so-tasty. It makes a big batch and is great for leftovers. To enhance the flavor, add a pound or two of sweet Italian sausage. -Mickey Turner, Grants Pass, Oregon
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings (3 quarts).
Number Of Ingredients 21
Steps:
- In a Dutch oven, saute onion in oil for 2 minutes. Add the celery, carrots, cabbage, green pepper, zucchini and garlic; saute 3 minutes longer. Stir in the water, tomatoes, beans, tomato puree, tomato sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Stir in pasta; cook 12-15 minutes longer or until tender. Garnish each serving with basil and cheese if desired.
Nutrition Facts : Calories 191 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 664mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 7g fiber), Protein 6g protein. Diabetic Exchanges
EASY SLOW COOKER VEGETARIAN MINESTRONE
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
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
RUSTIC ITALIAN MINESTRONE
I found this on the food fit website. I guessed on the times since I have not made this yet but plan to before winter is over/ yum! UPDATE:Made 1-18-09 and it was good. I used frozen green beans ans they worked really well.
Provided by punkyluv
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a large soup pot, heat the olive oil over medium heat. Add the onion, carrot and celery and cook for 5 minutes, or until the vegetables begin to soften. Add the garlic, season with salt and pepper and cook for 2 minutes more.
- Add the tomatoes, vegetable or chicken broth and herbs, bring to a boil and turn down to a simmer.
- Add the green and cannellini beans and simmer for 2 minutes.
- Add the zucchini and pasta and simmer for 10 minutes, or until all of the vegetables are tender and the pasta is al dente. Season with salt and pepper.
- Serve the soup in large bowls with a sprinkling of Parmesan cheese.
Nutrition Facts : Calories 214.1, Fat 5.9, SaturatedFat 1.7, Cholesterol 5.5, Sodium 122.5, Carbohydrate 30.7, Fiber 6.2, Sugar 5, Protein 11.2
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