Minestrone In Minutes Recipes

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30-MINUTE MINESTRONE



30-Minute Minestrone image

"This simple, chunky soup is low in calories," Betty Claycomb of Alverton, Pennsylvania jots. "The beef broth's seasoned nicely, while the spinach adds a refreshing difference."

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 5 servings.

Number Of Ingredients 12

2 medium carrots, chopped
1 cup chopped cabbage
1 celery rib, thinly sliced
1 small onion, chopped
1 garlic clove, minced
2 teaspoons canola oil
3 cups water
1 can (14-1/2 ounces) Italian stewed or diced tomatoes, undrained
3 beef bouillon cubes
1 cup torn fresh spinach
2/3 cup cooked elbow macaroni
1/4 teaspoon pepper

Steps:

  • In a 3-qt. saucepan, saute carrots, cabbage, celery, onion and garlic in oil for 5 minutes. Add water, tomatoes and bouillon; bring to a boil. Reduce heat. Simmer, uncovered, for 20-25 minutes or until vegetables are tender. Stir in spinach, macaroni and pepper; heat through.

Nutrition Facts : Calories 88 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 178mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

MINESTRONE IN MINUTES



Minestrone in minutes image

Whip up a hearty bowl of soup in next to no time, perfect for a quick lunch or warming supper

Provided by Good Food team

Categories     Lunch, Soup

Time 10m

Number Of Ingredients 7

1l hot vegetable stock
400g tin chopped tomato
100g thin spaghetti , broken into short lengths
350g frozen mixed vegetable
4 tbsp pesto
drizzle of olive oil
coarsely grated vegetarian parmesan-style cheese , to serve

Steps:

  • Bring the stock to the boil with the tomatoes, then add the spaghetti and cook for 6 mins or until done. A few minutes before the pasta is ready, add the vegetables and bring back to the boil. Simmer for 2 mins until everything is cooked.
  • Serve in bowls drizzled with pesto and oil, sprinkled with parmesan.

Nutrition Facts : Calories 162 calories, Fat 2 grams fat, Carbohydrate 30 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.54 milligram of sodium

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.

EASY MINESTRONE



Easy Minestrone image

I wanted a soup recipe that I could make with staples that I always have on hand. This has become a family favorite so I always make enough to freeze. Serve topped with grated Parmesan cheese.

Provided by Luhoney

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

Time 1h20m

Yield 8

Number Of Ingredients 15

3 tablespoons olive oil
3 cloves garlic, chopped, or more to taste
2 onions, chopped
5 carrots, sliced
4 cups chicken broth
2 (15 ounce) cans diced tomatoes with garlic and oregano
½ cup red wine
1 (16 ounce) package frozen green beans
1 (15 ounce) can pinto beans, rinsed and drained
1 (10 ounce) package frozen chopped spinach
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
salt and pepper to taste
½ cup seashell pasta, or more to taste
¼ cup freshly grated Parmesan cheese, or to taste

Steps:

  • Heat olive oil in a large pot over medium-low heat. Cook and stir garlic in hot oil until fragrant, 2 to 3 minutes. Add onion; cook and stir until slightly softened, 4 to 5 minutes. Stir in carrots until heated through, 1 to 2 minutes.
  • Pour chicken broth and diced tomatoes into onion mixture; bring to a boil, stirring frequently. Add red wine, reduce heat to low, and stir green beans, pinto beans, spinach, basil, oregano, salt, and black pepper into broth mixture. Bring to a simmer, reduce heat to medium-low, and simmer until vegetables are tender, about 40 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook seashell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and stir pasta into soup. Ladle soup into bowls and top with Parmesan cheese.

Nutrition Facts : Calories 215.9 calories, Carbohydrate 29.3 g, Cholesterol 2.2 mg, Fat 6.6 g, Fiber 7.4 g, Protein 7.7 g, SaturatedFat 1.3 g, Sodium 388.1 mg, Sugar 8.9 g

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