MINESTRONE WITH SPRING GREENS
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
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
SPRING GREEN MINESTRONE SOUP
Provided by Geoffrey Zakarian
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the soup: In a small food processor, puree 1/4 cup of the butter beans until smooth. Set aside.
- Place a heavy saucepan or stockpot over medium-low heat and add the olive oil. Add the leeks and garlic and sweat until translucent and softened, about 6 minutes. Season with salt and pepper. Add the stock, pasta, pearl onions, tomatoes and remaining butter beans. Bring to a simmer and simmer until the pasta is cooked, about 5 minutes. Check the seasoning. Add the haricot vert and cook for another 3 minutes. Stir in the bean puree, spinach, peas and parsley.
- For serving: Transfer to serving bowls and garnish with a small spoonful of pesto, some radishes, cilantro and scallions, a drizzle of olive oil and a sprinkle of Parmesan.
SPRING MINESTRONE
Make and share this Spring Minestrone recipe from Food.com.
Provided by katew
Categories Low Cholesterol
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil and cook onion till soft.
- Add carrot and cook 2 more minutes.
- Add stock and bring to boil.
- Reduce heat and simmer for 10 minutes.
- Add tortellini and simmer for 8 minutes.
- Add peas and beans and simmer for 3 minutes.
- Stir in pesto.
- Serve with parmesan and more pesto.
Nutrition Facts : Calories 562.4, Fat 15.7, SaturatedFat 4.5, Cholesterol 38.7, Sodium 650.1, Carbohydrate 78.8, Fiber 11, Sugar 8.2, Protein 28.2
SPRING MINESTRONE VERDE WITH PISTACHIO PESTO
Step 1: Prep this simple soffritto and nutty pesto. Step 2: Make beautiful, clean soups on a whim.
Provided by Andy Baraghani
Categories Bon Appétit Bean Soup/Stew Spring Pistachio Basil Sugar Snap Pea Kale Parmesan Dinner Peanut Free Soy Free
Yield Serves 4
Number Of Ingredients 27
Steps:
- Make the soffritto:
- Heat oil in a large skillet over medium-high. Cook onions, leeks, and celery, stirring often, until soft but not browned, 6-8 minutes. Season with salt.
- Make the pesto:
- Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 6-8 minutes. Let cool; crush using a small saucepan (you want a mix of sizes).
- Pulse garlic, basil, parsley, and 1/3 cup oil in a food processor until a coarse purée forms. Transfer to a medium bowl and mix with Parmesan, lemon zest, crushed nuts, and remaining 1/3 cup oil; season with salt and pepper.
- Make the soup:
- Heat oil in a medium pot over medium-high. Cook thyme, bay leaf, and 1/2 cup soffritto, stirring often, until fragrant, about 2 minutes. (Reserve remaining soffritto for another use.) Add stock and bring to a boil. Reduce heat to a simmer and add sugar snap peas; cook until crisp-tender, about 4 minutes. Add kale, beans, and peas and cook until kale is wilted and peas are tender, about 3 minutes. Taste and adjust seasoning with salt and black pepper.
- Serve soup, topped with some Parmesan and red pepper flakes, with toast and pesto.
- Do Ahead
- Soffritto can be made 3 days ahead. Let cool; cover and chill, or freeze up to 1 month.
SPRING MINESTRONE WITH CHICKEN MEATBALLS
Chop whatever veg you've got in your fridge to make this soup.
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Chicken Pasta Easter Kid-Friendly Quick & Easy High Fiber Dinner Lunch Leek Spinach Carrot Spring Noodle Bon Appétit Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Mix chicken, breadcrumbs, 3 tablespoons Parmesan, 2 minced garlic cloves, chives, egg, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Form into 1/2"-diameter meatballs (makes about 28).
- Heat oil in a small pot over medium heat. Cook meatballs until golden all over, about 3 minutes (they will finish cooking in soup). Transfer to a plate; set aside.
- Add leek to pot and cook, stirring often, until beginning to soften, about 3 minutes. Add 2 thinly sliced garlic cloves; cook for 1 minute. Add broth and 2 cups water; bring to a boil. Stir in pasta and carrots; simmer until pasta is almost al dente, about 8 minutes. Add meatballs; simmer until pasta is al dente, carrots are tender, and meatballs are cooked through, about 3 minutes. Add spinach and remaining 3 tablespoons Parmesan; stir until spinach is wilted and Parmesan is melted. Season with salt and pepper.
- Ladle soup into bowls. Garnish with chopped basil and Parmesan.
SPRING MINESTRONE WITH KALE AND PASTA
This one-pot springtime minestrone combines asparagus, peas and kale with a healthy dose of fresh ginger. The ginger is optional, but it energizes the broth. This recipe is fairly flexible overall: You can swap green vegetables according to taste, use vegetable or chicken stock and toss in any type of short pasta. The pesto and Parmesan swirled in at the end provide brightness and richness, but you could also finish the soup with tapenade, sour cream, ricotta or even a splash of your favorite hot sauce.
Provided by Kay Chun
Categories dinner, easy, weeknight, pastas, soups and stews, appetizer, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a heavy soup pot or Dutch oven, heat the oil over medium. Add shallots and celery and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes.
- Add the ginger, if using, and garlic and stir until very fragrant, about 2 minutes. Add stock and bring to a simmer.
- Stir in pasta and cook according to package instructions until al dente. Stir in asparagus and peas and cook until vegetables and pasta are tender, about 3 minutes longer. Stir in kale and season with salt and pepper.
- Divide soup among bowls. Swirl in some pesto and top with Parmesan.
SPRING MINESTRONE
I love making this with garden fresh green peas and asparagus. Delicious. Adapted from a Moosewood recipe.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large soup pot, add oil; heat over medium heat.
- Add in onions and garlic; saute for 5 minutes or until onions are softened.
- Add in the leeks and saute/stir for 2-3 minutes.
- Add in the celery, oregano, fennel, salt and pepper to taste; continue to saute/stir for another 5 minutes.
- Add in vegetable stock; stir and bring to a boil.
- Lower heat, add the zucchini and simmer for 5 minutes.
- Add in the white beans and return to a gentle simmer.
- Add in the greens, peas, and asparagus; simmer for about 10 minutes or until tender.
- Right before ready to serve, add the lemon juice or vinegar.
- Ladle soup into individual serving bowls; sprinkle with grated parmesan cheese.
Nutrition Facts : Calories 215, Fat 4.7, SaturatedFat 0.7, Sodium 356.8, Carbohydrate 35, Fiber 10.8, Sugar 9.3, Protein 10.4
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