Minestrone With Tofu Recipes
SLOW-COOKER VEGETARIAN MINESTRONE
This vegetable-packed minestrone relies on flavorful dried cannellini beans, which benefit from the long cooking time of a slow cooker (and no soaking is required!).
Provided by Food Network Kitchen
Time 6h30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Add the beans, carrots, garlic, bay leaves, celery, sweet potato, onion, crushed red pepper flakes, Parmesan rind, if using, 1 tablespoon salt and a few grinds of black pepper to the insert of a 6-quart slow cooker. Stir in the crushed tomatoes, diced tomatoes, tomato paste and 4 cups water. Cover and cook until the beans are tender, 6 hours on high or 8 hours on low.
- Stir in the kale, cover and let simmer until just wilted, about 10 minutes. Ladle the soup into bowls and garnish with freshly grated Parmesan. Serve with toasted baguette, if desired.
- If using pasta, spoon 1/2 cup cooked pasta into each bowl and ladle the soup on top. Store the pasta and soup in separate containers.
SLOW-COOKER MINESTRONE
There's nothing quite like the comfort of warm homemade soup, and it's even better when your slow cooker does most of the work for you! This slow-cooker minestrone is easy to put together but has all the flavor of a high-effort dish. -Erin Raatjes, New Lenox, Illinois
Provided by Taste of Home
Categories Lunch
Time 6h50m
Yield 12 servings (4 quarts).
Number Of Ingredients 19
Steps:
- Combine the first 13 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 6-8 hours or until vegetables are tender. Stir in beans, zucchini and pasta. Cook, covered, on high about 30 minutes longer, until pasta is tender. Discard bay leaves. If desired, top with grated Parmesan cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 165 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 813mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 6g fiber), Protein 7g protein.
SLOW COOKER VEGETARIAN MINESTRONE
Slow cooking this family favorite soup allows all the flavors and spices to intensify and delivers a delicious, hearty meal every one is sure to enjoy. Serve with a green salad and garlic bread for dipping.
Provided by laura
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 6h35m
Yield 8
Number Of Ingredients 17
Steps:
- Combine vegetable broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper in a 6-quart slow cooker.
- Cook on Low for 6 to 8 hours.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
- Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese.
Nutrition Facts : Calories 138.1 calories, Carbohydrate 25.2 g, Cholesterol 2.2 mg, Fat 1.7 g, Fiber 6.5 g, Protein 6.9 g, SaturatedFat 0.5 g, Sodium 940.5 mg, Sugar 7.6 g
CLASSIC MINESTRONE
This famous Italian soup has been much imitated around the world with very different results. The homemade version is a delicious revelation and is also extremely healthy, as it has pasta, beans and fresh vegetables. Try to make the minestrone a day early and refrigerate as this improves the flavors. Serve with grated Parmesan cheese and chopped fresh parsley.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a large saucepan, over medium heat. Add leek, carrots, zucchini, green beans and celery. Cover, and reduce heat to low. Cook for 15 minutes, shaking the pan occasionally.
- Stir in the stock, tomatoes and thyme. Bring to a boil, then replace the lid, and reduce heat to low; simmer gently for 30 minutes.
- Stir in the cannellini beans with liquid and pasta. Simmer for an additional 10 minutes, or until pasta is al dente. Season with salt and pepper to taste before serving.
Nutrition Facts : Calories 320 calories, Carbohydrate 44.5 g, Fat 12 g, Fiber 10.1 g, Protein 12 g, SaturatedFat 1.7 g, Sodium 470.9 mg, Sugar 7.8 g
MINESTRONE WITH TOFU
From Louise Hagler's Tofu Cookery. We can hardly wait for the first minestrone of the season and practically make a ceremony out of it, then make it all winter long. This is the best recipe I've found. We keep it in the fridge and eat it often. Reheats like a dream in the microwave.
Provided by Linorama
Categories One Dish Meal
Time 45m
Yield 11 cups
Number Of Ingredients 17
Steps:
- Preheat oven to 375°F.
- Mix together the soy sauce and 1/2 tsp garlic powder.
- Toss with the tofu cubes and spread on oiled cookie sheet.
- Bake 15 minutes, flip and bake another 15 minutes until cubes crisp up.
- When done, set aside.
- Meanwhile heat oil and add the onion, carrots and zucchini.
- Sauté for 10 minutes.
- Then add the tomatoes, water, juice, basil, oregano, garlic powder, salt & pepper.
- Bring to a boil and add the broken spaghetti; simmer for about 15 minutes.
- Add the kidney beans and the browned tofu cubes.
- Heat through and serve.
Nutrition Facts : Calories 150.1, Fat 4.6, SaturatedFat 0.7, Sodium 785.2, Carbohydrate 21.8, Fiber 3.9, Sugar 6.8, Protein 7.7
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