Minestrone Vegetable Soup Recipes

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MINESTRONE SOUP (ITALIAN VEGETABLE SOUP)



Minestrone Soup (Italian Vegetable Soup) image

Make and share this Minestrone Soup (Italian Vegetable Soup) recipe from Food.com.

Provided by divashylight07

Categories     Vegetable

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 cups low sodium chicken broth
1 (14 1/2 ounce) peeled canned Italian tomatoes
1 small onion, chopped
1 stalk celery (cut into 1 in. pieces)
2 tablespoons chopped parsley
1/2 teaspoon oregano
1 dash pepper
1 garlic clove
1 cup canned chick-peas, rinsed and drained
1/2 cup cubed zucchini
1/2 cup fresh peas or 1/2 cup defrosted frozen peas
1/2 cup diced carrot
1/2 cup chopped cabbage
1 cup uncooked pasta

Steps:

  • In a dutch oven combine broth, tomatoes, onion, celery, parsley, oregano, pepper, and garlic. Simmer, stirring occasionally for 20-30 minutes.
  • Add all other ingredients and continue to cook until all vegetables are tender.
  • Thirty minutes before serving, Add uncooked pasta.
  • **Serve with grated parmesan cheese**.

SUMMER VEGETABLE MINESTRONE SOUP RECIPE BY TASTY



Summer Vegetable Minestrone Soup Recipe by Tasty image

Here's what you need: oil, carrots, celery, onion, salt, black pepper, potato, garlic, diced tomato, vegetable stock, zucchinis, cannellini bean, spinach, elbow pasta

Provided by Merle O'Neal

Categories     Lunch

Yield 2 servings

Number Of Ingredients 14

1 tablespoon oil
2 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
1 teaspoon salt
½ teaspoon black pepper
1 potato, peeled and cubed
3 cloves garlic, minced
28 oz diced tomato, 1 can
8 cups vegetable stock
2 zucchinis, diced
15 oz cannellini bean, 1 can, rinsed and drained
3 cups spinach
2 cups elbow pasta

Steps:

  • Combine oil, carrots, celery, onion, salt, pepper, and potato in a large pot over medium heat for 3 minutes.
  • Add garlic and stir for one minute. Mix in diced tomatoes, vegetable stock, and zucchini.
  • Bring to a boil.
  • Place the lid on the pot, and simmer for 45 minutes.
  • Add cannellini beans, spinach, and pasta. Cover and simmer 10 minutes.
  • Allow to cool before serving.
  • Enjoy

VEGETABLE MINESTRONE



Vegetable Minestrone image

My husband and I created this recipe to replicate the minestrone soup at our favorite Italian restaurant. It's nice to have this ready to eat for our evening meal on days when we have a real busy schedule. To make the soup vegetarian, use vegetable broth instead of beef.-Alice Peacock, Grandview, Missouri

Provided by Taste of Home

Categories     Lunch

Time 6h45m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 15

2 cans (14-1/2 ounces each) beef broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) Italian-style stewed tomatoes
1 large onion, chopped
1 medium zucchini, thinly sliced
1 medium carrot, shredded
3/4 cup tomato juice
1 teaspoon dried basil
3/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1 cup frozen cut green beans, thawed
1/2 cup frozen chopped spinach, thawed
1/2 cup small shell pasta
1/2 cup shredded Parmesan cheese

Steps:

  • In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 6-7 hours or until vegetables are tender. , Stir in the green beans, spinach and pasta. Cover and cook for 30 minutes or until heated through. Sprinkle with cheese.

Nutrition Facts : Calories 181 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 1027mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 8g fiber), Protein 12g protein.

MINESTRONE SOUP



Minestrone Soup image

Cook up a pot of Ellie Krieger's healthy Minestrone Soup from Food Network, loaded with fresh veggies, pasta and herbs.

Provided by Ellie Krieger

Time 45m

Yield 6 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
1 large onion, diced
4 cloves garlic, minced
2 stalks celery, diced
1 large carrot, diced
1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
1 teaspoon dried oregano
1 teaspoon dried basil
Kosher salt and freshly ground pepper
1 28-ounce can no-salt-added diced tomatoes
1 14-ounce can crushed tomatoes
6 cups low-sodium chicken broth
1 15-ounce can low-sodium kidney beans, drained and rinsed
1 cup elbow pasta
1/3 cup finely grated parmesan cheese
2 tablespoons chopped fresh basil

Steps:

  • Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
  • Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

MINESTRONE VEGETABLE SOUP



Minestrone Vegetable Soup image

A good soup to use up vegetables.

Provided by Shelly Culp

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 1h25m

Yield 10

Number Of Ingredients 15

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 (32 ounce) carton chicken broth
4 cups tomato juice
1 (28 ounce) can diced tomatoes, undrained
2 cups chopped fresh spinach
2 zucchini, chopped
2 carrots, chopped
2 stalks celery, chopped
1 (15.5 ounce) can cannellini beans, drained and rinsed
1 tablespoon Italian seasoning
1 teaspoon salt
¼ teaspoon ground black pepper
2 cups rotini pasta

Steps:

  • Heat olive oil in a large soup pot over medium heat; cook and stir onion and garlic in the hot oil until onion is tender, 2 to 5 minutes. Stir chicken broth, tomato juice, diced tomatoes and their juice, spinach, zucchini, carrots, celery, cannellini beans, Italian seasoning, salt, and black pepper. Bring soup to a boil, reduce heat to low, and cover pot. Simmer soup for 45 minutes.
  • Bring soup back to a full boil and stir in rotini pasta. Reduce heat to low and simmer until pasta is tender, 10 to 15 more minutes.

Nutrition Facts : Calories 174.3 calories, Carbohydrate 31.6 g, Cholesterol 2.2 mg, Fat 2.3 g, Fiber 5 g, Protein 7 g, SaturatedFat 0.3 g, Sodium 1166.5 mg, Sugar 8.8 g

VEGETARIAN MINESTRONE



Vegetarian Minestrone image

Provided by Valerie Bertinelli

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 cup chopped yellow onion
1/2 cup chopped carrot
1/4 cup chopped celery
3 garlic cloves, chopped
2 teaspoons kosher salt
1 teaspoon chopped fresh rosemary
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
3 cups vegetable broth
1 15.5-ounce can cannellini beans, drained and rinsed
1 14.5-ounce can diced tomatoes, drained
1 1/2 cups chopped zucchini
1 tablespoon red wine vinegar
3 cups chopped collard greens (stems removed)
2 cups cooked orzo
1/2 cup shredded fresh parmesan cheese

Steps:

  • Heat the oil in a large Dutch oven over medium-high heat. Add the onion, carrot, celery, garlic, salt, rosemary, black pepper and crushed red pepper. Cook, stirring occasionally, until the vegetables are just tender, 8 to 10 minutes.
  • Stir in the broth, 2 cups water, the cannellini beans, tomatoes, zucchini and vinegar. Bring to a boil over medium-high heat; reduce the heat to medium low and simmer until the zucchini is just tender, about 10 minutes. Stir in the collard greens and simmer until the greens are tender, about 2 minutes. Stir in the orzo. Season with salt. Top with the shredded parmesan.
  • Photograph Courtesy of Time Inc. Books/Alison Miksch.

EASY VEGETABLE MINESTRONE SOUP



Easy Vegetable Minestrone Soup image

From FoodTV.ca, this makes a great dinner accompanied by lots of parmesan cheese and warm garlic bread.

Provided by Irmgard

Categories     Beans

Time 8h30m

Yield 4 serving(s)

Number Of Ingredients 13

1 large onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 teaspoons garlic, minced
4 cups vegetable broth
1 (14 ounce) can diced tomatoes
1 (19 ounce) can mixed beans (I use Unico Bean Medley)
2 tablespoons tomato paste
2 teaspoons italian seasoning
1/8 teaspoon black pepper
1/4 cup parmesan cheese, grated
1/4 cup basil pesto
2 cups macaroni

Steps:

  • Put all of the ingredients except for the macaroni in the bowl of a slow cooker.
  • Cover and cook on low for 8 to 10 hours.
  • Just before serving, cook the macaroni in boiling, salted water until al dente, about 7 minutes.
  • Drain the macaroni and stir it into the soup.
  • Serve topped with parmesan cheese.

Nutrition Facts : Calories 298.7, Fat 3.1, SaturatedFat 1.3, Cholesterol 5.5, Sodium 416.9, Carbohydrate 57.8, Fiber 7, Sugar 9.1, Protein 11.9

VEGETABLE MINESTRONE



Vegetable Minestrone image

Serve this hearty soup featuring veggies, green beans, Progresso® kidney beans and beef-flavored broth - perfect for an Italian dinner.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 12

Number Of Ingredients 18

3 tablespoons olive oil
3 large carrots, chopped
3 stalks celery, chopped
3 cloves garlic, finely chopped
2 medium zucchini, coarsely chopped
1 medium onion, chopped (1/2 cup)
1 bag (12 oz) Fresh green beans, cut into 1-inch pieces
1 can (28 oz) diced tomatoes with basil, garlic and oregano, undrained
1 can (14.5 oz) fire-roasted diced tomatoes with garlic, undrained
1 can (15.5 oz) great northern beans, drained
1 can (15 oz) Progresso™ dark red kidney beans, drained
2 cartons (32 oz each) Progresso™ beef-flavored broth (8 cups)
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 1/2 cups uncooked ditalini (short tubes) pasta (6 oz)
1 bag (6 oz) fresh baby spinach leaves
3 tablespoons basil pesto
Freshly shredded Parmesan cheese, if desired

Steps:

  • In 5- to 6-quart Dutch oven, heat oil over medium-high heat. Add carrots, celery, garlic, zucchini, onion and green beans; cook 7 minutes, stirring frequently, until crisp-tender. Add both cans of tomatoes, both cans of beans, broth, salt and pepper flakes. Heat to boiling; reduce heat. Simmer uncovered 20 minutes or until vegetables are tender.
  • Stir pasta into soup. Cook 10 minutes or until pasta is tender. Stir in spinach; cook 1 minute or until spinach is wilted. Stir in pesto. Sprinkle individual servings with cheese.

Nutrition Facts : Calories 217, Carbohydrate 33 g, Fat 1, Fiber 7 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1068 mg

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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