Minestrone With Winter Greens Recipes

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RED WINTER MINESTRONE WITH WINTER GREENS PESTO



Red Winter Minestrone with Winter Greens Pesto image

The thing I like most about this soup is the pesto made from the greens of the beets and turnips, along with the kale. Yep, I'm going tip-to-tail. The soup itself gets its lovely red color from beets. You'll have more pesto than you need for the soup, so serve the leftovers over pasta or freeze for future soups. Serve the minestrone with crusty bread and a salad.

Provided by Oxbow Farm

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

Time 1h5m

Yield 4

Number Of Ingredients 25

1 bunch beet greens
1 bunch turnip greens
1 bunch kale
⅔ cup extra-virgin olive oil
2 cloves garlic
1 ounce Parmigiano Reggiano cheese, grated
½ teaspoon kosher salt
6 tablespoons extra-virgin olive oil, divided
1 white onion, finely chopped
2 Roma (plum) tomatoes, peeled and grated
4 cloves garlic, minced
1 teaspoon minced fresh rosemary
½ teaspoon kosher salt
1 bay leaf
1 pinch dried chili flakes
1 leek, white and light green parts only, halved lengthwise, cleaned, and cut into 1/2-inch slices
1 carrot, peeled and sliced
½ pound turnips, peeled and cubed
½ pound beets, peeled and cubed
1 cup dry white wine
2 cups cooked cannellini beans
½ cup green beans, cut into 1-inch pieces
5 cups water
¼ cup chopped flat-leaf (Italian) parsley
½ tablespoon fresh lemon juice, or to taste

Steps:

  • Bring a large pot of salted water to a boil. Prepare a bowl of ice water. Strip beet greens, turnip greens, and kale from their coarse stems and wash leaves well. Working in batches, cook each bunch in boiling water until bright green and slightly limp, about 1 minute. Transfer immediately to ice water and repeat with remaining greens. Discard cooking water.
  • Remove greens from ice water and squeeze out as much water as possible.
  • Combine greens, 2/3 cup olive oil, 2 cloves garlic, Parmigiano Reggiano cheese, and 1/2 teaspoon kosher salt in blender or food processor; blend until smooth. Transfer pesto to a bowl and cover surface with plastic wrap.
  • Heat 1/4 cup olive oil in large pot over medium-high heat. Stir in onion, grated tomato, 4 cloves minced garlic, rosemary, 1/2 teaspoon kosher salt, bay leaf, and chili flakes. Cook, stirring frequently, for 5 minutes; reduce heat to low. Continue cooking and stirring until vegetables are a deep golden brown, 20 to 30 minutes.
  • Pour remaining 2 tablespoons olive oil over onion mixture. Stir in leek, carrot, turnips, and beets. Increase heat to medium-high and cook, stirring occasionally, for 5 minutes.
  • Pour white wine over vegetable mixture and scrape browned bits off the bottom of the pot. Mix cannellini beans and green beans into vegetable mixture; pour in 5 cups water. Bring liquid to a boil, reduce heat, and simmer until green beans are tender, about 5 minutes more. Stir in parsley and lemon juice.
  • Divide soup among heated bowls and serve with a generous dollop of the winter greens pesto.

Nutrition Facts : Calories 916.1 calories, Carbohydrate 65.7 g, Cholesterol 6.2 mg, Fat 61.4 g, Fiber 16.1 g, Protein 20.4 g, SaturatedFat 9.6 g, Sodium 808.1 mg, Sugar 11 g

WINTER MINESTRONE



Winter Minestrone image

Provided by Giada De Laurentiis Bio & Top Recipes

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
3 ounces thinly sliced pancetta, coarsely chopped
2 cloves garlic, crushed
1 pound Swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, peeled and cubed
Kosher salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes in juice
2 fresh rosemary sprigs
1 (15-ounce) can cannellini beans, drained and rinsed, divided
2 (14-ounce) cans low-sodium beef broth, divided
1 (1-ounce) Parmesan rind
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • In a large, heavy stockpot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Cook, stirring frequently, until the onion is translucent, about 10 minutes. Add the Swiss chard and potato. Season with salt and pepper and cook for 2 minutes. Stir in the tomatoes and rosemary sprigs. Bring the mixture to a boil. Reduce the heat and simmer until the chard is wilted and the tomatoes are very soft, about 10 minutes.
  • In a food processor or blender, combine 3/4 of the beans with 1/2 cup of broth. Blend until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan rind to the vegetable mixture. Simmer, stirring occasionally, until the potato pieces are tender, about 15 minutes. Stir in the remaining beans and the parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Discard the rosemary stems (the leaves will have fallen off) and season with salt and pepper, to taste. Ladle the soup into bowls and serve.

MINESTRONE WITH WINTER GREENS



Minestrone with Winter Greens image

Nothing grounds you like sitting down to a bowl of home-cooked soup -- this one-pot meal is studded with vegetables and fortified with hearty cannellini beans.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 11

1/4 cup extra-virgin olive oil, plus more for drizzling
6 cloves garlic, thinly sliced
1 tablespoon tomato paste
2 cans (15.5 ounces each) cannellini beans, rinsed and drained
1/2 cup dry white wine, such as Sauvignon Blanc
1 large sprig sage
1 piece (2 ounces) Pecorino Romano, plus more, grated, for serving
Coarse salt and freshly ground black pepper
4 ounces ditalini or other short, tubular pasta (1 cup)
4 cups shredded chicory, escarole, or kale
Red-pepper flakes, for serving

Steps:

  • Heat a large pot over medium-high. Add oil and garlic; cook, stirring occasionally, until garlic is golden, 2 to 3 minutes. Stir in tomato paste; cook, stirring, 1 minute. Add beans and wine; simmer, stirring occasionally, until liquid has thickened and wine has almost evaporated, about 4 minutes. Add 8 cups water, sage, and cheese; season with salt and black pepper. Simmer, partially covered, over medium-low 25 minutes.
  • Bring soup to a boil, stir in pasta, and cook until al dente according to package instructions, stirring occasionally. Add chicory; cook, stirring, just until wilted, about 1 minute. Serve, topped with grated cheese and red-pepper flakes.

GREEN MINESTRONE



Green Minestrone image

Minestrone is literally a BIG soup. This one tastes like it simmered all day.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 slices pancetta or 1/4 pound thick cut prosciutto, chopped
1 medium onion, chopped
2 ribs celery, chopped
2 large cloves garlic, crushed
1 medium zucchini, diced
1 bay leaf, fresh or dried
1 can white beans, cannellini
1 can garbanzo beans, ceci
Salt and freshly ground black pepper
8 cups chicken broth or stock
1 cup ditalini pasta or mini penne pasta
1/2 pound green beans, trimmed and cut into 1-inch pieces
10 ounces triple washed spinach, stems removed and coarsely chopped, or any other dark greens
1/2 cup grated Parmigiano-Reggiano or Romano, plus extra to pass at the table
12 to 16 leaves fresh basil, torn or shredded or 1/4 cup chopped parsley leaves

Steps:

  • Heat a soup pot over medium high heat. Add oil and pancetta or prosciutto. Saute 2 minutes and add onions, celery, garlic, zucchini and bay to the pot. Season vegetables with salt and pepper, to your taste. Saute vegetables 5 minutes, stirring frequently. Add white beans, garbanzo beans and chicken broth to the pot. Cover soup and bring to a boil. Add pasta and green beans to the soup and cook 8 minutes, or until pasta is just tender. Stir in spinach to wilt, 1 minute. Stir in grated cheese and ladle soup into bowls. Top soup with torn or shredded basil or chopped parsley.

WINTER MINESTRONE



Winter Minestrone image

Provided by Melissa Roberts

Categories     Soup/Stew     Bean     Dinner     Lunch     Bacon     Celery     Carrot     Winter     Family Reunion     Cabbage     Escarole     Potluck     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 15

1/3 pound sliced pancetta, chopped
3 medium red onions, chopped
4 celery ribs, chopped
2 medium carrots, chopped
1/3 cup extra-virgin olive oil
1 bunch Swiss chard
6 garlic cloves, finely chopped
2 tablespoons tomato paste
1 (28-ounce) can whole tomatoes in juice
3 quart hot water
5 cups coarsely chopped cored Savoy cabbage (6 ounces)
5 cups coarsely chopped escarole (1/2 pound)
1 piece Parmigiano-Reggiano rind (about 3 by 1 1/2 inches)
1 (19-ounce) can cannellini beans, rinsed and drained
Accompaniments: extra-virgin olive oil for drizzling; cooked ditalini pasta tossed with oil (optional); grated Parmigiano-Reggiano

Steps:

  • Cook pancetta, onions, celery, and carrots in oil in a wide 7-to 9-quart heavy pot over medium heat, stirring occasionally, while preparing chard.
  • Cut out stems from chard and chop stems, reserving leaves. Stir chard stems into pancetta mixture with garlic, 1 teaspoon salt, and 3/4 teaspoon pepper and continue cooking, stirring occasionally, until vegetables are very tender and begin to stick to bottom of pot, about 45 minutes total. (Set aside chard leaves.)
  • Push vegetables to one side of pot. Add tomato paste to cleared area and cook, stirring constantly, until it starts to caramelize, about 2 minutes. Stir paste into vegetables and cook, stirring, 2 minutes. (Paste may stick to pot, but don't let it burn.)
  • Stir in tomatoes with their juice, breaking them up with a spoon, then add hot water (3 quarts), scraping up any brown bits from bottom of pot.
  • Bring to a simmer. Stir in cabbage, escarole, and parmesan rind. Simmer, covered, until greens are tender, about 40 minutes.
  • Coarsely chop chard leaves and stir into soup along with beans. Simmer, partially covered, 10 minutes. Discard rind. Season soup with salt and pepper. If using ditalini, stir in just before serving.

ALICE WATERS'S SEASONAL MINESTRONE



Alice Waters's Seasonal Minestrone image

Alice Waters often recommends that cooks master a good minestrone. It's communal and seasonal, two pillars on which she has built her cooking career. This summer recipe came from the cookbook that is her top seller: "The Art of Simple Food." It uses the best of the season's green beans, tomatoes and squash. In the spring, fresh peas, asparagus and spinach would make a good vegetable trio, with some fennel standing in for the carrot in the sofrito. In the fall, cubes of butternut squash, a small can of tomatoes and a bunch of kale would star, with rosemary and a little chopped sage instead of thyme for seasoning. Winter might bring a soup built from turnips, potatoes and cabbage. If the turnips have greens, add them, too. Start with a large pot that has a heavy bottom. Always cook the vegetables through, about 10 minutes. They should look good enough to eat on their own. Add the beans about 10 minutes before serving. A cup or two of cooked pasta can be stirred in at the last minute. Don't overcook the pasta. The olive oil and cheese garnish should be added once the soup is in the bowls. Ms. Waters likes to pass those at the table, once everyone is served. Pesto makes a lovely garnish, too, and gives a garlicky, herbal punch to the soup.

Provided by Kim Severson

Categories     dinner, for two, lunch, soups and stews

Time 2h45m

Yield 8 servings

Number Of Ingredients 15

1 cup dried cannellini or other white beans
¼ cup olive oil
1 large onion, finely chopped
2 carrots, peeled and finely chopped
4 garlic cloves, coarsely chopped
5 thyme sprigs
1 bay leaf
2 teaspoons kosher salt
1 small leek, white part only, diced
½ pound green beans, trimmed and cut into 1-inch lengths
1 medium zucchini, cut into small dice
2 medium tomatoes, peeled, seeded and chopped
2 cups spinach, coarsely chopped
Grated Parmesan cheese, for serving
Pesto, for garnish (optional)

Steps:

  • Soak the beans overnight in a large pot, covered by several inches of water.
  • The next day, simmer the beans 2 hours or until tender. Drain and set aside, reserving the cooking water.
  • Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for about 10 minutes, or until onion is translucent. Add the garlic, thyme, bay leaf and salt. Reduce heat to medium-low and cook, stirring often, for 5 minutes longer.
  • Add 3 cups water and bring to a low boil. When boiling, add the leek and green beans. After 5 minutes, add the zucchini and tomatoes. After 15 minutes, add the spinach and beans and cook for 5 more minutes. If the soup is too thick, add water (reserved bean water is good).
  • Remove the bay leaf and bare thyme sticks and adjust the seasoning, if necessary. Serve in bowls, each garnished with grated Parmesan cheese or pesto.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 6 grams, Carbohydrate 25 grams, Fat 7 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 393 milligrams, Sugar 5 grams

THE RIVER CAFE'S WINTER MINESTRONE



The River Cafe's winter minestrone image

A really thick, filling minestrone soup - tastes even better after a day

Provided by Good Food team

Categories     Dinner, Soup

Time 1h45m

Number Of Ingredients 14

2 tbsp olive oil
2 medium carrots , roughly chopped
1 large red onion , coarsely chopped
1 head of celery , coarsely chopped, keeping the leaves
1 head of garlic , cloves peeled
1kg Swiss chard , leaves shredded and stalks roughly chopped
a good handful of parsley , finely chopped
400g can peeled plum tomatoes , drained of most of their juices, roughly chopped
1kg cavolo nero , stalks removed, leaves shredded (or savoy cabbage)
410g can cannellini beans , drained and rinsed
about 700ml boiling chicken or vegetable stock
a few sprigs of winter herbs such as thyme or sage, chopped
freshly grated parmesan , or vegetarian alternative
extra-virgin olive oil , for drizzling

Steps:

  • Heat the olive oil in a large saucepan and slowly fry the carrots, onion and celery until soft and dark. This will take about 20 minutes but it's worth it - the slow cooking gives a lovely taste. Add the garlic, chard stalks and half the parsley, and stir to prevent sticking. Stir in the tomatoes and cook for 10 minutes or until reduced.
  • Add half the Swiss chard leaves, half the cavolo nero, three-quarters of the beans, and the boiling stock. Bring to the boil, then reduce the heat. Simmer for 30 minutes. Pour in more stock if needed - don't add too much - it should be thick.
  • Add the remaining Swiss chard and cavolo nero and blanch briefly so they remain green and crisp. Season when slightly cooled.
  • Purée the remaining cannellini beans coarsely in a blender with some of the cooking liquid. Add to the soup - it should be very green. Stir in the herbs and serve hot with Parmesan and a drizzle of extra virgin olive oil.

Nutrition Facts : Calories 263 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 9 grams fiber, Protein 17 grams protein, Sodium 2.64 milligram of sodium

LENTIL MINESTRONE WITH GREENS



Lentil Minestrone With Greens image

A number of greens work well in this hearty Italian dish. Chard and turnip greens are growing in my garden, so those are ones I'm using now, but I wouldn't hesitate to use kale, either.

Provided by Martha Rose Shulman

Categories     dinner, weekday, soups and stews, main course

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 13

2 tablespoons extra virgin olive oil
1 large onion, chopped
1 large carrot, chopped
4 garlic cloves, minced
Salt, preferably kosher salt, to taste
1 (14-ounce) can chopped tomatoes, with liquid
1 pound lentils (brown or beluga), washed and picked over
2 1/2 quarts water
A bouquet garni made with a bay leaf, 2 sprigs each thyme and parsley, and a Parmesan rind
1/2 pound Swiss chard, mustard greens or kale, stemmed, washed in two changes of water, and roughly chopped (about 6 cups)
Freshly ground pepper
1/2 cup elbow macaroni or other soup pasta (optional)
Freshly grated Parmesan for serving

Steps:

  • Heat the olive oil in a large, heavy soup pot over medium heat, and add the onion and carrot. Cook, stirring, until the onion is tender, about 5 minutes. Add half the garlic and 1/2 teaspoon salt. Stir together for a minute, just until the garlic is fragrant, and add the tomatoes and their liquid. Turn up the heat slightly and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes.
  • Stir in the lentils, water and bouquet garni, and bring to a boil. Reduce the heat to low, cover and simmer 30 minutes. Add the remaining garlic, salt to taste and add the greens. Continue to simmer, covered, for another 15 minutes. Add freshly ground pepper, taste and adjust seasoning. Stir in the pasta, and continue to simmer until the pasta is tender, five to 10 minutes. Remove the bouquet garni and serve, passing grated Parmesan at the table.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 3 grams, Carbohydrate 43 grams, Fat 4 grams, Fiber 8 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 1080 milligrams, Sugar 4 grams

GREEN MINESTRONE



Green Minestrone image

This is the classic and authentic Italian minestrone with a green twist. No tomatoes here! You may brown some pancetta or bacon in olive oil before proceeding with the recipe if you wish. I prefer to use a good quality vegetable bouillon to vegetable broth. The taste is more authentic and you simply need to skip the salt.

Provided by Melanie C.

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

Time 50m

Yield 6

Number Of Ingredients 14

2 tablespoons olive oil
1 white onion, chopped
2 cloves garlic, pressed
1 ½ cups frozen cut green beans
1 cup frozen peas
2 large zucchini, chopped
10 cups vegetable broth
½ teaspoon minced fresh rosemary
2 cups cooked great Northern beans
¾ cup ditalini pasta
½ cup minced fresh parsley
½ cup grated Parmesan cheese
salt and freshly ground black pepper to taste
1 tablespoon extra-virgin olive oil, or as needed

Steps:

  • Heat 2 tablespoons olive oil in a heavy-bottomed pot over medium-high heat; cook and stir onion and garlic until onion is translucent, about 10 minutes. Add green beans, peas, and zucchini; toss to coat vegetables with oil.
  • Slowly stream vegetable broth into vegetable mixture; bring to a simmer over medium heat. Stir in rosemary and great Northern beans and bring back to a simmer, about 5 minutes. Add ditalini pasta and simmer soup until pasta is tender but firm to the bite and soup has thickened, 10 to 15 minutes. Remove from heat; stir in parsley.
  • Ladle soup into serving bowls and top each serving with 1 heaping tablespoon Parmesan cheese; season with salt and black pepper. Garnish soup with a drizzle of extra-virgin olive oil.

Nutrition Facts : Calories 347.6 calories, Carbohydrate 48.9 g, Cholesterol 5.9 mg, Fat 10.4 g, Fiber 9.9 g, Protein 15.9 g, SaturatedFat 2.3 g, Sodium 915.7 mg, Sugar 10.3 g

CLASSIC MINESTRONE



Classic Minestrone image

This beloved Italian soup isn't just hearty and healthy -- it's really flexible. Minestrone typically includes lots of leafy greens, other veggies, and beans. Which to choose? You're only limited by the contents of your refrigerator and pantry.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 15

2 tablespoons olive oil, plus more for serving (optional)
1 medium red onion, chopped
2 medium carrots, peeled and diced
1 large celery stalk, diced
1/4 teaspoon red-pepper flakes
1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried
Coarse salt and ground pepper
1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped
1 large potato, peeled and diced
1/4 head Savoy or green cabbage (1/2 pound), cored and thinly sliced
1 can (15 ounces) cannellini beans, rinsed and drained
1/2 pound green beans, trimmed and cut into 1-inch pieces
1 garlic clove, minced (optional)
1/4 cup thinly sliced fresh basil, plus torn leaves for serving (optional)
3/4 cup grated Parmesan, for serving

Steps:

  • In a large pot, heat oil over medium. Add onion, carrots, celery, red-pepper flakes, rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes.
  • Add tomatoes; cook until some of the liquid evaporates, 1 minute. Add potato, cabbage, cannellini beans, and 7 cups water; bring to a boil. Stir in green beans.
  • Reduce to a simmer, and cook until all the vegetables are tender, about 20 minutes. Season with salt and pepper; stir in garlic, if using, and basil. Serve sprinkled with Parmesan and, if using, torn basil. Drizzle with more oil, if desired.

Nutrition Facts : Calories 183 g, Fat 8 g, Fiber 6 g, Protein 8 g

MINESTRONE WITH SPRING GREENS



Minestrone with Spring Greens image

This hearty spring soup is loaded with familiar elements of a traditional minestrone: pancetta, diced vegetables, tiny pasta and a rich chicken broth flavored with Parmesan. For this version, we've replaced cannellini beans with lima beans and added asparagus and escarole for a bright, green touch.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil, plus more for drizzling
4 ounces pancetta, diced
1 large onion, chopped
2 stalks celery, chopped
Kosher salt and freshly ground pepper
3 cloves garlic, minced
4 cups low-sodium chicken broth, plus more if needed
1 small piece Parmesan rind, plus grated Parmesan for topping
2 cups frozen lima beans, thawed (about 10 ounces)
1/2 small head escarole, chopped (about 6 cups)
1 cup ditalini (about 4 1/2 ounces)
1 bunch asparagus, tough ends trimmed, cut into thin rounds

Steps:

  • Heat the olive oil in a dutch oven or other large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until lightly browned and tender, 4 to 6 minutes. Add the onion and celery and season with salt and pepper; cook, stirring occasionally, until tender, about 4 minutes. Add the garlic and cook until just softened, about 1 minute.
  • Add the chicken broth, 2 cups water, the Parmesan rind, 3/4 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer. Add the lima beans and escarole and cook until the beans are tender and the escarole is wilted, about 3 minutes. Add the ditalini, return to a gentle simmer and cook until the pasta is tender, stirring and scraping the bottom of the pot occasionally to prevent sticking, 8 to 10 minutes.
  • Add the asparagus and cook until just tender, 1 to 2 minutes. The soup should be thick, but if it is too thick, add more water or chicken broth 1/2 cup at a time. Season with salt and pepper and discard the Parmesan rind. Divide among bowls; drizzle with olive oil and top with pepper and grated Parmesan.

Nutrition Facts : Calories 530, Fat 25 grams, SaturatedFat 6 grams, Cholesterol 25 milligrams, Sodium 869 milligrams, Carbohydrate 57 grams, Fiber 10 grams, Sugar 3 grams, Protein 24 grams

WINTER MINESTRONE VERY DELICIOUS AND HARDY!



Winter Minestrone Very Delicious and Hardy! image

This is an excellent minestrone recipe on a cold winter evening. The soup is rich, smoky-tasting and is good with warmed corn tortillas or corn bread. Black beans, also known as turtle beans, are savory and hold their shape during the long, slow cooking needed for a soup such as this one. Black beans should not be confused with the salty, fermented black soybeans used in Chinese black bean sauce. For deep, rich color, do not presoak the beans for this recipe. COOKS NOTES: Borlotti, cranberry and black beans are available in dried and canned form from larger supermarkets, natural food stores, specialty food shops and on line distributors. The Italian borlotti bean's creamy texture and mellow flavor are delicious in sturdy soups such as this one. The cranberry bean is sometimes marketed as borlotti but is also popular in its own right. As a rule of thumb, 1 cup of dried beans (soaked overnight in water to cover and drained) cooked in 3 cups water yields approximately 2½ cups of cooked beans. You can substitute cooked red, white or kidney beans.

Provided by kiwidutch

Categories     Beans

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 19

2 tablespoons olive oil
1 lb mild Italian sausage
1 large onion, finely chopped
1 large carrot, cut lengthwise into quarters, then thinly sliced
1 celery rib, thinly sliced
2 cups cooked borlotti beans or 2 cups cranberry beans
1 large garlic clove, minced
1 red bell peppers or 1 green bell pepper, seeded and chopped
1/4 cup chopped parsley
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried marjoram
1 (30 ounce) can tomato puree
3 1/2 cups beef broth (two 14 1/2-ounce cans)
1/2 cup dry red wine
1/4 cup Italian pastina (very small pasta for soup)
4 cups coarsely shredded fresh spinach or 4 cups swiss chard leaves
salt (optional)
grated parmesan cheese

Steps:

  • In 5- to 6-quart pot, heat oil over medium heat. Remove and discard sausage casings; crumble sausage into pot; cook until lightly browned, stirring often. Add onion, carrot and celery; cook, stirring often, until onion is soft. Drain and discard any fat from sausage.
  • Add beans, garlic, bell pepper, parsley, herbs, tomatoes (coarsely chopped) and their liquid, and broth. Bring to boil, cover, reduce heat, and simmer gently 30 minutes.
  • Stir in wine and pasta and simmer gently, uncovered, until pasta is tender (10 to 12 minutes). Add spinach or Swiss chard, stirring just until it is wilted. Taste; add salt if needed.
  • Serve with Parmesan cheese to sprinkle over each serving to taste. Makes.

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2021-03-02 Ingredient Checklist. 1/4 cup extra-virgin olive oil ; 1 medium onion, quartered and very thinly sliced ; 1 leek, white and pale green parts only, …
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Category Vegetables
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  • In a large soup pot, heat the olive oil until shimmering. Add the onion, leek, carrot and crushed red pepper, season with salt and cook over moderately high heat, stirring occasionally, until just tender, about 3 minutes. Stir in the celery root, rutabaga and sugar. Add the broth, tomatoes and 1 quart of water and bring to a boil, then reduce the heat to moderately low, cover and simmer until the rutabaga is tender, about 15 minutes.
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WINTER MINESTRONE - THE WASHINGTON POST
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GREEN MINESTRONE SOUP RECIPE FOR THE ITALIAN VEGETABLE SOUP
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WINTER MINESTRONE | THE FANCY PANTS KITCHEN
2019-10-16 Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium heat. Add pancetta and sauté until lightly crisp, about 6 minutes, stirring occasionally. Add onions, carrots, celery, squash, garlic and thyme and continue to cook, stirring occasionally, until the vegetables begin to soften, 7 to 9 minutes.
From thefancypantskitchen.com


RECIPE: EASY GREEN MINESTRONE | KITCHN
2019-05-03 Add the chicken broth, potatoes, and 1 teaspoon of salt to the pan. Increase the heat to high and bring the soup to a boil. Lower heat to medium-low and simmer the soup for 5 minutes. Add the green beans and simmer for another 5 to 10 minuets, until both the potatoes and the green beans are tender.
From thekitchn.com


WINTER VEGETABLE MINESTRONE RECIPE | MYRECIPES
Step 1. In a 5- to 6-quart pan, combine oil, onion, and garlic. Stir over high heat until onion begins to brown, about 5 minutes. Advertisement. Step 2. Add broth and bay leaf. Bring to a boil over high heat. Step 3. Cut off and discard peel from squash; cut squash into 1/2-inch cubes and add to …
From myrecipes.com


HEARTY WINTER MINESTRONE - FOOD NOUVEAU
2011-01-21 In a large pot set over medium heat, heat the olive oil. Add the pancetta and fry until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a plate. Add the onion, celery, and carrot to the pot and cook, stirring from time to time, until the vegetables are soft, about 10 minutes.
From foodnouveau.com


MINESTRONE WITH WINTER GREENS - MEALPLANNERPRO.COM
1/4 cup extra-virgin olive oil, plus more for drizzling; 6 cloves garlic, thinly sliced; 1 tablespoon tomato paste; 2 cans (15.5 ounces each) cannellini beans, rinsed and drained
From mealplannerpro.com


THE BEST MINESTRONE SOUP RECIPE {HOW ITALIANS MAKE IT}
2020-03-03 Sautee on medium heat for a few minutes stirring a couple of times in the process. Add potatoes, butternut squash, tomatoes, bay leaf, rosemary sprigs and a couple of pinches of salt. Give a nice stir and add enough water to cover all the veggies. Bring to a boil and simmer on low heat for 40 minutes.
From italianrecipebook.com


WINTER GREEN MINESTRONE - RECIPE | COOKS.COM
2015-11-15 4-5 oz. mustard greens, washed & drained (cut enough leaves crosswise into 1/2" strips to make 3 c.) 2 c. (10 oz.) frozen petite peas, thawed 5-6 oz. reg. or long napa cabbage, green or red kale, savoy cabbage or salad savoy, rinsed & cut in shreds to make 4 c. Salt & pepper Grated Parmesan cheese
From cooks.com


MINESTRONE SOUP, FULL OF LEAFY GREENS RECIPE REVIEW - KITCHN
2009-10-01 The soffritto, a mixture of pancetta, onions, carrots, celery, and Swiss chard stems, cooks for 45 minutes before you add the liquids and then simmer the actual soup (for another 40 minutes or so). That’s not an outrageous amount of time, but we glossed over the instructions and then didn’t end up eating until 9:30 p.m. It’s worth it, though.
From thekitchn.com


INA GARTEN'S WINTER MINESTRONE - SIMPLY SCRATCH
2021-02-17 Stir and cook for 8 to 10 minutes. Next add in 2-1/2 cups (or 12 ounces) diced butternut squash, 6 cups unsalted chicken broth, 1 (28 ounce) can crushed tomatoes, 1 bay leaf, 2 teaspoons kosher salt and lots of freshly ground black pepper. Give it a stir to combine. Cover with the lid askew and bring to a boil.
From simplyscratch.com


EASY MINESTRONE SOUP - BUDGET BYTES
2021-03-13 Instructions. Dice the onion, mince the garlic, and slice the carrots. Add the olive oil, onion, garlic, and carrots to a large soup pot. Sauté over medium heat until the onions become soft and translucent (about 5 minutes). Add the tomato paste to the pot and continue to sauté for 2-3 minutes more, or until the tomato paste begins to coat ...
From budgetbytes.com


WINTER VEGETABLE MINESTRONE (GLUTEN-FREE, VEGETARIAN FRIENDLY)
2022-02-17 Step 1. Start by heating a large stockpot over medium heat with olive oil. Saute the onions, carrots, celery, and garlic with a big pinch of salt. Stir to combine. Step 2. Add in the cabbage, dried thyme, bay leaves, beans, and cheese rind.
From kathleenashmore.com


GREEN MINESTRONE WITH PESTO - FROM A CHEF'S KITCHEN
2018-03-24 Add garlic and cook 15 seconds or until fragrant. Add vegetable broth, bay leaf and thyme sprigs. Bring to a boil. Add zucchini, green beans, cabbage, beans, basil, oregano and crushed red pepper flakes. Reduce heat to low, cover slighlty and cook 20 minutes or until vegetables are tender. Add peas and parsley and heat through.
From fromachefskitchen.com


GARDEN GREEN MINESTRONE SOUP RECIPE - SIMPLE BITES
2020-07-17 In a large pot over medium heat, warm the olive oil. Add the green onion, celery, green beans and zucchini. Sauté the vegetables for 4-5 minutes; stirring occasionally, until softened. Add the garlic and bay and cook for an additional minute. Pour in the vegetable stock and the chopped herbs.
From simplebites.net


SPRING GREEN MINESTRONE | THE LEMON APRON
2022-04-17 Heat a large pot over medium high heat and add the olive oil. Add the leeks and cook till softened, about 5 minutes. Add the garlic, Italian seasoning, salt and pepper, and sauté for two minutes. If you are using chopped celery or fennel, add it here with the garlic. Pour in the stock and bring to a boil.
From thelemonapron.com


WINTER VEGETABLE MINESTRONE | RICARDO
Preparation. In a saucepan, cook the ham, carrots, leek and onion in the oil, without browning, for about 10 minutes. Add the cabbage and cook for about 5 minutes, stirring frequently. Add the wine and reduce for about 2 minutes. Add the broth and squash and bring to a boil.
From ricardocuisine.com


WINTER MINESTRONE | ITALIAN FOOD FOREVER
Bring to a boil, and then cook for about 20 to 30 minutes over low heat until vegetables are tender. Add the parsley, basil, salt and pepper and mix well. Add the cannellini beans, and chopped greens, cover and simmer an additional 15 minutes. Serve warm, with a drizzle of the pesto oil mixture on top.
From italianfoodforever.com


RED WINTER MINESTRONE WITH WINTER GREENS PESTO | RECIPESTY
Pour white wine over vegetable mixture and scrape browned bits off the bottom of the pot. Mix cannellini beans and green beans into vegetable mixture; pour in 5 cups water. Bring liquid to a boil, reduce heat, and simmer until green beans are tender, about 5 minutes more. Stir in parsley and lemon juice.
From recipesty.com


MINESTRONE WITH WINTER VEGETABLES RECIPE | EAT SMARTER USA
The Minestrone with Winter Vegetables recipe out of our category Stew! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has over 80,000 healthy & delicious recipes online.
From eatsmarter.com


WINTER MINESTRONE - GIRL GONE GOURMET
2018-12-12 Cook it all together over medium-high heat for about five minutes. Add the pancetta back to the pot and give it all a good stir and let it all cook for another few minutes. Next, add the potatoes, cauliflower, vegetable broth, tomatoes, and 2 cups of water. Add 1 teaspoon of salt and stir everything together.
From girlgonegourmet.com


THE MOST FLAVORFUL WINTER MINESTRONE EVER - ALLY'S COOKING
2016-12-15 In a large pot or dutch oven over medium heat add the oil and let it get hot. Add the onion, carrots, and celery to the pot, and season with a pinch of salt and pepper. Stir around and sauté until the vegetables start to brown for about 5 minutes. Next, add the potatoes, rosemary, garlic, red pepper, and the bay leaf.
From allyscooking.com


MINESTRONE SOUP | RECIPETIN EATS
2020-07-06 Heat oil over high heat in a very large pot. Add bacon, cook until starting to turn golden (~2 min) then add garlic and onion. Cook until onion is translucent and bacon is light golden ~ 2minutes. Add carrot, celery and zucchini. Stir for 1 minute to coat in flavour.
From recipetineats.com


WINTER MINESTRONE - LIBBY'S VEGETABLES
Instructions. 1. In large pot, bring broth to a boil. Add orzo, parsley and pepper flakes; reduce heat and simmer 8 minutes. 2. Stir in white beans, green beans, tomatoes, mixed vegetables, and ham; heat through.
From libbysvegetables.com


2 GREENS MINESTRA WITH GARLIC BREAD CROUTONS | RACHAEL RAY
2021-11-16 Preheat oven to 375°F. For the soup, heat EVOO, about 4 turns of pan, in large Dutch oven over medium heat, add pancetta or guanciale (if using) and render 2 minutes. Add fennel and onion, season with salt, then sweat a few minutes. Add garlic, red pepper and zest, stir a minute, add wine and let it absorb. Wilt in greens, season with salt and ...
From rachaelrayshow.com


15 MAGNIFICENT MINESTRONE RECIPES! - ONE GREEN PLANET
1. 15-Minute Zucchini, Pea, and Watercress Minestrone. Source: 15-Minute Zucchini, Pea, and Watercress Minestrone. This 15-Minute Zucchini, Pea, and …
From onegreenplanet.org


SLOW-COOKER GREEN MINESTRONE | SOUTHERN LIVING
Step 1. Stir together broth, scallions, garlic, leek, celery, salt, black pepper, and red pepper in a 4- to 6-quart slow cooker. Cover and cook on LOW until vegetables are tender, about 4 hours. Stir in beans, snap peas, spinach, and sweet peas. Cover and continue cooking on LOW until peas are tender, about 30 more minutes.
From southernliving.com


RECIPE: WINTER MINESTRONE - SLOW FOOD EAST END
2 medium leeks, white and tender green parts chopped 1 stalk celery with leaves, sliced 1 cup savoy cabbage, sliced 2 medium carrots, sliced 2 cups winter squash, peeled and cubed 4 to 5 fresh sage leaves, choppeed 6 cups Vegetable Stock or water 1 cup dried beans (great northern, pinto or beans or a combination) cooked
From slowfoodeastend.org


172 EASY AND TASTY WINTER GREENS RECIPES BY HOME COOKS
Beef Bones, wash first (add 4 cubes Beef bouillon); or • medium Potatoes, peeled, dice into even 2,5cm cube size • chopped Onions (pre-fried first in • medium Carrots, peeled, slice thinly then cut into 1.5cmx1.5cm • med Parsnip peeled, cut in small even size 1.5cmx1cm • thick Celery (discard the leaves), slice • Garlic (1 tbs minced garlic) • Black pepper
From cookpad.com


BEST WINTER MINESTRONE RECIPES | FOOD NETWORK CANADA
2015-10-08 Directions. Step 1. In a large, heavy stockpot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Cook, stirring frequently, until the onion is translucent, about 10 minutes. Add the Swiss chard and potato. Season with salt and pepper and cook for 2 minutes. Stir in the tomatoes and rosemary sprigs.
From foodnetwork.ca


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