Mexican Minestrone Recipes

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SPICY MEXICAN MINESTRONE STEW



Spicy Mexican Minestrone Stew image

Here's a casual, comforting dish that's great for friends or family. Picante sauce adds a zesty burst of flavor that makes this minestrone-style stew especially tasty.

Provided by Swanson®

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 50m

Yield 6

Number Of Ingredients 10

½ pound sweet Italian pork sausage, casing removed
2 teaspoons vegetable oil
1 ¾ cups Swanson® Beef Broth or Swanson® Beef Stock
1 (14.5 ounce) can whole tomatoes, cut up
1 ½ cups Pace® Picante Sauce
¼ teaspoon garlic powder
1 (8 ounce) package medium shell-shaped pasta, cooked and drained
1 (10 ounce) package frozen cut green beans, thawed
1 (15 ounce) can kidney beans, rinsed and drained
⅓ cup shredded Monterey Jack or mozzarella cheese

Steps:

  • Shape the sausage firmly into 1/2-inch meatballs.
  • Heat the oil in a 4-quart saucepan over medium-high heat. Add the meatballs and cook until well browned on all sides. Remove the meatballs from the saucepan. Pour off any fat.
  • Stir the broth, tomatoes, picante sauce and garlic powder in the saucepan and heat to a boil. Stir in the shells. Return the meatballs to the saucepan. Reduce the heat to low. Cover and cook for 10 minutes, stirring often.
  • Stir in the green beans and kidney beans. Cook for 10 minutes or until the meatballs are cooked through and the shells are tender, stirring occasionally. Sprinkle with the cheese before serving, if desired.

Nutrition Facts : Calories 352.6 calories, Carbohydrate 46.8 g, Cholesterol 20.4 mg, Fat 11.4 g, Fiber 10.8 g, Protein 17 g, SaturatedFat 4 g, Sodium 1357.4 mg, Sugar 7.9 g

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

TEX-MEX MINESTRONE RECIPE



Tex-Mex Minestrone Recipe image

Warm up with this Tex-Mex Minestrone Recipe. Made with beans, pasta and sprinkled with a bit of spicy cheese, you'll love taking a spoonful of this hearty minestrone soup. Serve with bread, chips or as a great side for lunch or dinner.

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 1 qt. or 4 servings, 1 cup each.

Number Of Ingredients 9

1/2 lb. lean ground beef
1-1/2 cups water
1 large tomato, chopped
1 cup (1/2 of 15-oz. can) black beans, rinsed
1/2 cup fat-free reduced-sodium beef broth
1/4 cup small shell macaroni, uncooked
1/4 cup KRAFT Zesty Italian Dressing
1/2 tsp. ground cumin
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese

Steps:

  • Brown meat in large saucepan; drain.
  • Add all remaining ingredients except cheese; mix well. Bring to boil; simmer on medium-low heat 8 min. or until pasta is tender, stirring occasionally.
  • Serve topped with cheese.

Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 45 mg, Sodium 340 mg, Carbohydrate 19 g, Fiber 5 g, Sugar 3 g, Protein 19 g

MEXICAN MINESTRONE



Mexican Minestrone image

With its black beans and corn, this recipe could just as easily have been called Santa Fe Minestrone. But whatever you call it, it is a sensational soup and makes a filling meatless meal. Perfect for cool days and probably even warm ones. The flavor is wonderful and it's so easy to make! This recipe comes fro m BH&G's "Better Than Mom's Slow Cooker Recipes."

Provided by Lorraine of AZ

Categories     Black Beans

Time 9h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 (15 ounce) cans black beans, rinsed and drained
2 (14 1/2 ounce) cans Mexican-style stewed tomatoes, undrained
1 (15 1/4 ounce) can whole kernel corn, rinsed and drained
1 (14 ounce) cam reduced-sodium chicken broth
2 cups coarsely chopped potatoes (2 medium)
1 cup purchased salsa
1 cup frozen cut green beans
sour cream (optional for garnish)

Steps:

  • Combine all the ingredients except the sour cream in a 3-1/2- or 4-quart slow cooker. Stir everything together.
  • Cover and cook on high-heat setting for 7-9 hours.
  • If desired, top individual servings with sour cream.

MEXICAN MINESTRONE



Mexican Minestrone image

This can be a delicious meatless meal, or you can add some browned meat or sausage to the mix before it settles in the crockpot to cook while you are busy. Serve with warm tortillas.

Provided by Geema

Categories     One Dish Meal

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 10

2 cups red potatoes, diced
2 cups frozen green beans
30 ounces canned black beans, drained
29 ounces stewed tomatoes or 29 ounces Ro-Tel tomatoes
16 ounces corn, drained
15 ounces garbanzo beans, drained
24 ounces chicken broth or 24 ounces beef broth
1 cup salsa
salt and pepper
1 tablespoon chili powder

Steps:

  • Combine all ingredients in 5-6 quart crockpot.
  • Cover and cook on low to 8- 9 hours or on high for 4-5 hours.
  • For Vegetarian use the Vegetable broth option.

Nutrition Facts : Calories 388.4, Fat 3, SaturatedFat 0.5, Sodium 1378.4, Carbohydrate 78.9, Fiber 19.6, Sugar 11.2, Protein 18.5

ITALIAN MINESTRONE



Italian Minestrone image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 18

1 tbsp. Crisco® Pure Vegetable Oil or Crisco® Pure Olive Oil
2 ribs celery, chopped
1 small onion, chopped
3 cloves garlic, minced
2 cups chopped cabbage
1 large carrot, chopped
1 (14 oz.) can chopped tomatoes, with juice
1 (11.5 oz.) can tomato juice
4 cups chicken or vegetable broth
1 (19 oz.) can cannellini beans, rinsed and drained
1 (15.5 oz.) can red kidney beans, rinsed and drained
1 (15 oz.) can garbanzo beans (chick peas), rinsed and drained
1/4 cup chopped fresh parsley
1 tbsp. dried oregano
1 tbsp. dried basil
1/2 cup uncooked small elbow macaroni, cooked and drained
1/4 cup grated Parmesan cheese plus more for serving
Salt and pepper to taste

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.

SLOW-COOKER MEXICAN MINESTRONE



Slow-Cooker Mexican Minestrone image

For a sensational suppertime soup, try this melting pot of cuisines-Italian minestrone with a Mexican influence. Plus, you need only 10 minutes to put it together in the slow cooker!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h35m

Yield 6

Number Of Ingredients 12

1 red bell pepper, cut into bite-size strips
1 clove garlic, finely chopped
1 can (15.25 oz) whole kernel sweet corn, drained
1 can (15 oz) Progresso™ chick peas (garbanzo beans), drained
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 can (2 1/4 oz) sliced ripe olives, drained
1 1/4 cups Old El Paso™ Thick 'n Chunky salsa
1 tablespoon chili powder
1/4 teaspoon salt
1 1/2 cups uncooked rotini pasta (4 1/2 oz)
1 bag (6 oz) fresh baby spinach leaves

Steps:

  • Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except pasta and spinach.
  • Cover; cook on Low heat setting 7 to 9 hours (or on High heat setting 3 hours 30 minutes to 4 hours 30 minutes).
  • Stir in pasta and spinach until spinach is wilted. If cooking on Low, increase heat setting to High. Cover; cook 25 minutes longer or until pasta is tender. Serve immediately for soup consistency, or let stand for thicker, stew-like consistency.

Nutrition Facts : Calories 380, Carbohydrate 68 g, Cholesterol 0 mg, Fat 1/2, Fiber 9 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1410 mg, Sugar 7 g, TransFat 0 g

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 STEW



Minestrone Stew image

Janie Hoskins of Red Bluff, California adds green chilies to this slow-cooked stew made from convenient pantry ingredients. You're sure to like the taste...and the thrifty per-serving cost.

Provided by Taste of Home

Categories     Dinner

Time 4h10m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

1 pound ground beef
1 small onion, chopped
1 can (19 ounces) ready-to-serve minestrone soup
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1 can (11 ounces) whole kernel corn, drained
1 can (4 ounces) chopped green chilies
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker. Stir in the remaining ingredients. Cook, covered, on low 4-6 hours or until heated through.

Nutrition Facts : Calories 221 calories, Fat 6g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 901mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 5g fiber), Protein 15g protein.

SIMPLE MINESTRONE



Simple Minestrone image

Make this classic recipe extra quickly for a cool winter night. It is chock-full of vegetables and has a wonderful smokey flavor.-Regina Cook, Fort Worth, Texas

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 2 servings.

Number Of Ingredients 16

1 bacon strip, diced
1/3 cup smoked turkey kielbasa, quartered
1 small onion, chopped
1 garlic clove, minced
1/4 cup chopped carrot
2 tablespoons chopped celery
1 cup reduced-sodium chicken broth
1 cup canned diced tomatoes, undrained
1 can (5-1/2 ounces) reduced-sodium tomato juice
1/4 cup chopped zucchini
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon pepper
1/3 cup canned pinto beans, rinsed and drained
1/4 cup cooked elbow macaroni
1 tablespoon grated Parmesan cheese

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towel. In the drippings, saute sausage, onion and garlic for 3 minutes. Stir in the carrot and celery. Cook and stir 2 minutes longer or until sausage is lightly browned; drain., Stir in the broth, tomatoes, tomato juice, zucchini and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Stir in the beans and macaroni; heat through. Sprinkle with Parmesan cheese and bacon.

Nutrition Facts : Calories 267 calories, Fat 9g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 1256mg sodium, Carbohydrate 28g carbohydrate (12g sugars, Fiber 6g fiber), Protein 18g protein.

SOUTHERN MINESTRONE



Southern Minestrone image

Categories     Salad     Salad Dressing     Okra     Simmer     Boil

Yield serves 4 to 6

Number Of Ingredients 20

1 tablespoon olive oil
2 onions, preferably Vidalia, chopped
1 carrot, chopped
1 stalk celery, chopped
2 large cloves garlic, finely chopped
6 cups water, plus more if needed
1/4 medium head green cabbage, chopped
Rind from a piece of Parmigiano-Reggiano cheese
Coarse salt and freshly ground black pepper
1 (14 1/2-ounce) can crushed tomatoes
1/4 pound green beans, trimmed and cut into 1/2-inch pieces
1/4 pound fresh okra, stems trimmed, halved lengthwise
1 yellow squash, chopped
1 zucchini, chopped
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil
1/2 teaspoon red pepper flakes
1/2 cup elbow macaroni
Extra-virgin olive oil, for drizzling
Parmigiano-Reggiano cheese, for garnish

Steps:

  • In a large, heavy-bottomed Dutch oven, heat the oil over medium heat. Add the onions, carrot, and celery and cook until the onions are golden, 10 to 12 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add 4 cups of the water, the cabbage, and the cheese rind. Season the mixture with salt and pepper. Bring to a boil over high heat, and then decrease the heat to low. Simmer until the mixture is flavorful and well combined, about 30 minutes.
  • Add the tomatoes, green beans, okra, yellow squash, zucchini, parsley, basil, and red pepper flakes. Add more of the remaining water to cover by about 1 inch. Continue to simmer slowly over very low heat until the vegetables are just tender, an additional 20 minutes. Add the pasta, and more water, if needed. Simmer until the pasta is tender, an additional 10 to 15 minutes. Taste and adjust for seasoning with salt and pepper.
  • To serve, ladle the soup into warmed bowls. Drizzle with extra-virgin olive oil and sprinkle with grated cheese.
  • parmigiano-reggiano
  • Parmigiano-Reggiano is a hard, dry cheese made from cow's milk. The rind is golden tan and the interior is creamy yellow. True Parmigiano-Reggiano from Italy is aged eighteen to thirty-six months and is sharp and rich in flavor with a salty kick. While other countries make Parmesan cheese, real Italian Parmigiano- Reggiano is more expensive and is well worth every dime. Look for "Parmigiano-Reggiano" stenciled on the rind to authenticate the origin.

MINESTRONE



Minestrone image

One of my favorite dishes, which is hard to find properly made in Italian restaurants, is a good minestrone. This hardy vegetable soup is especially delicious poured on top of a mound of steamed Swiss chard or kale, and garnished with a green extra virgin Tuscan olive oil and freshly grated Parmesan. If you have any leftover rinds of Parmesan cheese, they can be cooked in the soup and will give it flavor. Serve the soup with toasted Italian bread spread with olive oil and rubbed with crushed garlic.

Provided by Moira Hodgson

Categories     soups and stews, main course

Time 2h45m

Yield 6 - 8 servings

Number Of Ingredients 15

1 1/2 cups dried cannellini beans
1 medium onion, coarsely chopped
1 clove garlic, minced
2 leeks, sliced
4 tablespoons extra virgin olive oil
2 stalks celery, sliced
1/2 pound baby carrots, cut in half
1/2 pound small zucchini, cut in 1-inch pieces
1/2 pound string beans, cut in 1-inch pieces
1 large potato, peeled and diced
1 cup Italian tomatoes, peeled, seeded and chopped (fresh or canned)
8 cups chicken stock
Coarse salt and freshly ground pepper to taste
4 tablespoons Italian parsley, chopped
Freshly grated Parmesan cheese to garnish

Steps:

  • Soak the beans overnight in water to cover. Discard the water. Add fresh water to cover and simmer until the beans are soft, about 30 to 45 minutes. Allow them to cool in their water.
  • In a large, heavy casserole, soften the onion, garlic and leeks in the olive oil. Add the celery, carrots, zucchini, string beans and potato and saute for 10 minutes, stirring frequently. Add the tomatoes.
  • Meanwhile, bring the chicken stock to a boil in a separate pan. Add to the soup ingredients and simmer gently for 1 1/2 hours covered. The soup should be thick, not watery. If it is too watery, uncover and cook until thickened.
  • Add the beans and cook for 15 minutes. Season to taste with salt and pepper.
  • Before serving, sprinkle the soup with parsley. Serve with a small jug of extra virgin olive oil on the side and a bowl of grated Parmesan cheese. The oil and the cheese are added separately.

Nutrition Facts : @context http, Calories 360, UnsaturatedFat 8 grams, Carbohydrate 51 grams, Fat 10 grams, Fiber 10 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 1126 milligrams, Sugar 10 grams

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From themediterraneandish.com


MEXICAN MINESTRONE RECIPE | MIX AND MATCH MAMA
2015-02-03 Cover and cook on high 3 hours or on low 6 to 8 hours. About 30 minutes before you’re ready to eat, remove lid and shred chicken right inside the slow cooker using two forks. Stir in your frozen corn and pasta. Replace lid, turn the slow cooker to high and cook another 30 minutes or so. Ladle soup into bowls and garnish with chopped green ...
From mixandmatchmama.com


RECIPE FOR MEXICAN MINESTRONE - ONLINE RECIPES FROM HINDS JERSEY …
Mexican Minestrone. 2 cups red potatoes, diced 2 cups green beans, frozen 30 ounces black beans, canned drained 29 ounces stewed tomatoes or Ro-Tel for a spicier soup 28 ounces vegetable broth 15 1/4 ounces corn, canned drained 15 ounces garbanzo beans, canned drained 1 cup salsa. In a 5- to 6-quart crockpot combine potatoes and frozen green ...
From hindsjerseyfarm.com


10 BEST MINESTRONE SOUP RECIPES | YUMMLY
2022-06-26 Minestrone Soup Not Quite Vegetarian vegetable stock, parsley, frozen spinach, cannellini beans, grated Parmesan cheese and 15 more …
From yummly.com


10 BEST MINESTRONE SOUP RECIPES | YUMMLY
2022-06-16 Minestrone Soup Athlete Food. chopped tomatoes, tomato paste, dried oregano, onion, black eyed peas and 15 more. Minestrone Soup Pretty. Simple.
From yummly.com


SPICY MEXICAN MINESTRONE STEW - PACE FOODS
2015-01-07 Leave the sausage in the skillet and pour off any fat. Proceed with the remainder of the recipe as directed. Step 1. Shape the sausage firmly into 1/2-inch meatballs. Step 2. Heat the oil in a 4-quart saucepan over medium-high heat. Add the meatballs and cook until well browned on all sides. Remove the meatballs from the saucepan.
From campbells.com


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