MINESTRONE SALAD
Provided by Susan Spungen
Categories Salad Bean Pasta Potato Vegetable Vegetarian Dinner Asparagus Green Bean Legume Bell Pepper Root Vegetable Summer Advance Prep Required Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- 1. Place 12 ounces fingerling or baby red potatoes in a medium saucepan and cover with cold water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 10 minutes. Spread them out on a baking sheet to cool, then slice the potatoes into 1/2-inch coins.
- 2. Bring a large pot of water to a boil and add 1 teaspoon salt. Prepare a bowl of ice water. Add 8 ounces green beans, cut in half, and 1 pound asparagus, trimmed and cut into 1-inch pieces so they're about the size of the pasta you're using, and blanch the vegetables just until they're bright green, 1 to 2 minutes. Scoop the vegetables out of the hot water with a spider or a strainer, rinse them with cold water, and submerge them in the ice water until completely cool, then drain, pat dry, and set aside.
- 3. Add 1 pound gemelli or tubetti (or any short pasta you choose) to the boiling water and cook until al dente. Drain the pasta and put it in a large bowl to cool a bit.
- 4. Toss in the potatoes, asparagus, green beans, 1/2 cup pesto, one 15 1/2-ounce can cannellini beans (drained and rinsed), one 6-ounce jar roasted peppers, sliced into strips, and salt and pepper to taste. If preparing ahead of time, combine all of the ingredients 1 to 2 hours before serving.
MINESTRONE SALAD
This cool pasta borrowsflavors and ingredients -- greenbeans, cannellini beans, zucchini,tomatoes, and carrots -- fromminestrone soup.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 13
Steps:
- Bring a medium saucepan of water to a boil. Add 1 teaspoon salt to the boiling water. Add gemelli, and cook until al dente, 8 to 10 minutes. Drain, and rinse under cold water; set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and garlic, and cook until they begin to soften, about 2 minutes. Add carrot, and cook until it softens, about 4 minutes. Add zucchini, green beans, and corn. Cook until vegetables are tender, stirring occasionally, 10 to 15 minutes more. Season with salt and pepper. Transfer to a medium bowl to cool. Stir in remaining 2 tablespoons olive oil, vinegar, beans, tomatoes, and reserved pasta. Season to taste with more salt and pepper, if desired. Serve chilled or at room temperature.
MINESTRONE SALAD
Steps:
- Bring a medium saucepan of water to a boil. Add 1 teaspoon salt to the boiling water. Add the gemelli, and cook until al dente, 8 to 10 minutes. Drain, and rinse under cold water; set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and garlic, and cook until they begin to soften, about 2 minutes. Add the carrot, and cook until it softens, about 4 minutes. Add the zucchini, green beans, and corn. Cook until the vegetables are tender, stirring occasionally, 10 to 15 minutes more. Season with salt and pepper. Transfer to a medium bowl to cool. Stir in the remaining 2 tablespoons olive oil, vinegar, beans, tomatoes, and reserved pasta. Season to taste with more salt and pepper, if desired. Serve chilled or at room temperature.
THE BEST MINESTRONE
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
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.
MINESTRONE
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
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
SUMMER MINESTRONE SALAD
This versatile dish can be featured as a starter, a side or an entrée! It's delicious served warm or cold, making it the perfect summer recipe using the minestrone soup mix you have in your pantry.
Provided by Bear Creek
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Bring water to a boil. Stir in soup mix and simmer 11 minutes; remove from heat (vegetables and pasta will still be firm).
- Stir in corn, chickpeas, and vinegar. Let sit for 15 minutes.
- Stir in remaining ingredients.
- Serve warm, room temperature, or chilled.
Nutrition Facts : Calories 202.5 calories, Carbohydrate 39.5 g, Fat 1.3 g, Fiber 6.4 g, Protein 7.6 g, SaturatedFat 0.1 g, Sodium 1194.6 mg, Sugar 5.6 g
MINESTRONE SALAD
Combine the best ingredients from everyone's favorite Italian soup to create a spectacular pasta salad.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 12
Number Of Ingredients 9
Steps:
- Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool.
- In large bowl, combine cooked pasta and all remaining ingredients; mix well. Serve immediately, or cover and refrigerate until serving time.
Nutrition Facts : Calories 280, Carbohydrate 32 g, Cholesterol 15 mg, Fat 2, Fiber 4 g, Protein 10 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 3 g, TransFat 0 g
MINESTRONE PASTA SALAD
This traditional beans-and-pasta dish is on the table in only 20 minutes. Now that's quick!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 21m
Yield 6
Number Of Ingredients 8
Steps:
- Cook and drain pasta as directed on package.
- Toss pasta and remaining ingredients. Serve warm or cold.
Nutrition Facts : Calories 460, Carbohydrate 71 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 11 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 6 g, TransFat 0 g
MINESTRONE SALAD
Make and share this Minestrone Salad recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook macaroni according to package directions; drain.
- Rinse with cold water and drain.
- Combine macaroni, navy beans, carrots, celery, and parsley; mix well.
- Combine next 5 ingredients; mix well.
- Pour mayonnaise mixture over macaroni mixture, stirring well.
- Chill at least 1 hour.
- Line a salad bowl with romaine.
- Spoon macaroni salad into bowl; arrange tomato slices around edge of salad.
Nutrition Facts : Calories 326, Fat 14.5, SaturatedFat 1.9, Sodium 168.4, Carbohydrate 40.3, Fiber 7.9, Sugar 2.5, Protein 9
MINESTRONE PASTA SALAD
"My husband's favorite soup is minestrone...but during warmer weather, we enjoy this pasta salad," writes Rosemary Swope of Springfield, Missouri. "I goes great with anything grilled."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 13 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. In a large bowl, combine the remaining ingredients. Drain pasta and rinse in cold water; add to bean mixture and toss to coat. Cover and refrigerate for 3-4 hours before serving.
Nutrition Facts :
CLASSIC MINESTRONE SOUP
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
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
**MINESTRONE SALAD**
Perfect for cookouts, grilling, potlucks and more! There are others with the same name on the site but the ingredients are different in this one from Pillsbury Get Togethers Magazine. This one is fresh and light and can be a meal or a side dish. It is served cold so it can be made ahead and carted to wherever it needs to go. The pepperoni adds a punch of protein and color along with the red kidney beans. Any medium pasta works but the farfalle makes a great presentation. Enjoy! ChefDLH
Provided by ChefDLH
Categories Summer
Time 20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta to desired doneness as directed on package. Drain; rinse with.
- cold water to cool.
- In large bowl, combine cooked pasta and all remaining.
- ingredients; mix well.
- Serve immediately, or cover and refrigerate until.
- serving time.
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