MINESTRONE SOUP (ITALIAN VEGETABLE SOUP)
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
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
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
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
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
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
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
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
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
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
Provided by Valerie Bertinelli
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 17
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
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
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
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
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
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
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