SUMMER MINESTRONE
Provided by Tyler Florence
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- In a large, heavy pot add a 3-count of extra-virgin olive oil. Add garlic, onion, bay leaf, marjoram and basil. Saute gently until fragrant. Add the vegetables and cook a little of the moisture out, about 5 to 7 minutes. Season with salt and pepper. Dump in the chicken stock and heavy cream bring to a gentle boil. Reduce heat and simmer uncovered for 15 to 20 so the flavours can come together - do not let it boil hard. Remove half of the vegetables from the pot and puree and add back to the pot to thicken. Simmer for 5 to 7 minutes until the vegetables are just tender. Serve each bowl with a spoonful of basil and mint pesto on top, a drizzle of extra-virgin olive oil and some freshly ground black pepper. Garnish with watercress or parsley.
- Put all the ingredients into a food processor and pulse until just combined and the pesto still has a lot of texture.
MINESTRONE SOUP II
This is a wonderful minestrone soup that 's filled with tons of vegetables. Feel free to add different vegetables or ingredients. Serve with grated Parmesan cheese.
Provided by Ann Satler
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Yield 6
Number Of Ingredients 20
Steps:
- In a large stock pot, cook bacon and drain off fat. Add onion, garlic, and beef. When onions are translucent, add celery, carrot, pureed tomatoes, whole tomatoes, broth, condensed soup, water, wine, oregano, basil, salt and pepper. Cook for 15 minutes.
- Stir in zucchini, spinach, pasta, garbanzo beans and parsley. Cook for 15 minutes and serve with fresh Parmesan cheese.
Nutrition Facts : Calories 387.4 calories, Carbohydrate 43.9 g, Cholesterol 34.1 mg, Fat 17.4 g, Fiber 7.8 g, Protein 16.3 g, SaturatedFat 5.9 g, Sodium 1633.7 mg, Sugar 13.2 g
SUMMER MINESTRONE WITH FRESH BASIL
You can finish this hearty summer soup with slivered fresh basil, or with pistou, the Provençal version of pesto (it's pesto without the pine nuts). A Parmesan rind, simmered in the soup and then removed, adds great depth of flavor without adding fat. On a hot summer day in Italy the soup might be served at room temperature, or just barely warm.
Provided by Martha Rose Shulman
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil over medium-low heat in a large, heavy soup pot or Dutch oven and add the onion, carrots, and celery. Cook, stirring, until beginning to soften, about 3 minutes, and add 1/2 teaspoon salt. Continue to cook, stirring often, until tender, about 5 more minutes. Add the garlic, stir together for about a minute, and stir in the tomatoes. Cook, stirring, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Stir in 2 quarts water, the turnip, zucchini, and the bouquet garni, and bring to a simmer. Add 2 teaspoons salt, reduce the heat to low, cover and simmer 45 minutes. Stir in the canned beans. Taste and adjust salt. Remove the bouquet garni.
- While the soup is simmering, bring a pot of salted water to a boil and add the green beans. Boil 5 minutes, until just tender but still bright green. Transfer to a bowl of ice water, allow to cool, and drain. Retain the cooking water in case you want to thin out the soup later.
- Add the pasta to the soup and simmer another 10 minutes, or until the pasta is cooked al dente. Stir the cooked green beans into the soup. Grind in some pepper and taste and adjust seasonings. It should be savory and rich-tasting.
- Stir in the basil or pistou, or place a spoonful of pistou in each bowl and stir in. Serve in wide soup bowls, with a sprinkling of Parmesan over the top.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 2 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 547 milligrams, Sugar 6 grams
SUMMER MINESTRONE SALAD
This versatile dish can be featured as a starter, a side or an entrée! It's delicious served warm or cold, making it the perfect summer recipe using the minestrone soup mix you have in your pantry.
Provided by Bear Creek
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Bring water to a boil. Stir in soup mix and simmer 11 minutes; remove from heat (vegetables and pasta will still be firm).
- Stir in corn, chickpeas, and vinegar. Let sit for 15 minutes.
- Stir in remaining ingredients.
- Serve warm, room temperature, or chilled.
Nutrition Facts : Calories 202.5 calories, Carbohydrate 39.5 g, Fat 1.3 g, Fiber 6.4 g, Protein 7.6 g, SaturatedFat 0.1 g, Sodium 1194.6 mg, Sugar 5.6 g
SUMMER MINESTRONE AL PESTO
Some vegetable soups are complex and long-simmered. This light, brothy one brims with full-flavored summer vegetables for a minestrone that comes together in a half an hour or so. If you don't have a vegetable garden, look to the farmers' market for the freshest, sweetest produce. For a warm-weather lunch or supper, the simplicity of this soup is very appealing.
Provided by David Tanis
Categories dinner, lunch, weekday, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Set a large, heavy-bottomed soup pot over medium-high heat, and add olive oil. When oil is hot, add onion and season generously with salt and pepper. Cook, stirring frequently, until softened and just beginning to color, 5 or 6 minutes.
- Add garlic, bay leaf, tomato paste and red pepper. Cook, stirring, for another minute, then add wine, if using, and tomatoes, and bring to a brisk simmer.
- Add 8 cups water and a good pinch of salt and let mixture return to a brisk simmer. Cook for 10 minutes, then taste for seasoning. The broth should be well seasoned before the vegetables go in.
- Make the pesto: As the broth simmers, pound the garlic and salt to a paste in a large mortar. Beginning with a few basil leaves at a time, pound basil to a paste, then add parsley leaves and a little salt. Continue to pound until all the basil and parsley have been pounded into a coarse green paste. (Alternatively, many people may wish to make the pesto in a food processor.)
- Transfer to a serving bowl and whisk in olive oil and Parmesan. Taste and season with salt and pepper. Set pesto aside covered with a thin layer of oil or with plastic film pressed against its surface to prevent oxidation.
- Add the zucchini, romano beans and pasta to the simmering broth and cook 7 to 8 minutes, until pasta is al dente. Add green beans and cook for a minute or 2.
- Ladle soup into bowls, topping each with a dollop of pesto. Pass more grated Parmesan at the table.
Nutrition Facts : @context http, Calories 789, UnsaturatedFat 44 grams, Carbohydrate 65 grams, Fat 54 grams, Fiber 10 grams, Protein 16 grams, SaturatedFat 9 grams, Sodium 1273 milligrams, Sugar 13 grams
LATE SUMMER MINESTRONE
Provided by Food Network
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put 3 tablespoons oil in a large, deep saucepan or casserole over medium-high heat. When hot, add onion, carrots, and zucchini. Cook, stirring, until onion softens and vegetables begin to caramelize, 10 minutes or so.
- Add corn and beans; sprinkle with salt and pepper. Cook, stirring, for a minute or 2, then add 6 cups water and tomato; bring to a boil, then adjust heat so mixture bubbles gently. Cook, stirring every now and then, until vegetables are fairly soft and tomatoes have broken up, about 15 minutes.
- Add 1/2 cup basil and adjust heat once again so mixture simmers. Cook until all vegetables are very tender, 5 to 15 minutes longer. Taste and adjust seasoning, drizzle with remaining olive oil, and serve, passing basil and cheese at table.
SUMMER MINESTRONE
I received a new cookbook last week and three recipes immediately jumped out at me "to try first." This one is a light version of a soup that is often quite heavy. and this lightness makes it perfect for summer sipping. And it can be made in less than one-half hour: a big plus in the summer. The addition of pesto gives a welcome spark. The source of this recipe is "Easy Pasta" published by Ryland, Peters, and Small.
Provided by Lorraine of AZ
Categories Vegetable
Time 27m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large saucepan of salted water to a boil. Add the pasta and cook until al dente, or according to package directions. Drain well.
- Meanwhile heat the oil in another large saucepan, add the onion and garlic and cook gently for 3 minutes. Add the celery and carrots and cook for a further 2 minutes. Add the tomatoes and cook for 2 minutes.
- Add the broth and beans, bring to a boil then simmer for 5-10 minutes, until vegetables are tender.
- Add the drained pasta, stir in the pesto and season to taste. Divide between 4 bowls, sprinkle with Parmesan, then serve.
Nutrition Facts : Calories 74.3, Fat 3.6, SaturatedFat 0.5, Sodium 48.3, Carbohydrate 10.3, Fiber 2.9, Sugar 4.5, Protein 1.6
LATE-SUMMER-VEGETABLE MINESTRONE
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h25m
Number Of Ingredients 13
Steps:
- Heat oil in a large pot over medium. Add onions and garlic; cook, stirring occasionally, until onions are translucent, about 5 minutes. Add carrots, celery, and chard stems; cook, stirring occasionally, until chard stems are translucent, about 10 minutes. Add green beans and tomatoes. Season with 2 teaspoons salt; cook, stirring occasionally, until beans and tomatoes start to soften, 5 minutes.
- Add zucchini, 5 cups water, Parmesan rind, and butter beans. Bring to a boil, then reduce to a simmer. Cook until all vegetables are softened, about 25 minutes, adding chard leaves in last 2 minutes of cooking. Season with salt and pepper. Serve immediately, topped with grated Parmesan and basil, or freeze up to 3 months.
SUMMER VEGETABLE MINESTRONE
A healthy summer soup - based on an Italian classic and packed with greens, it's a good source of fibre and vitamin C
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan, add the leeks and celery, and cook for 8 mins until soft. Add the courgettes and garlic. Cook gently for 5 mins more.
- Pour in the stock and simmer, covered, for 10 mins. Add the asparagus, peas and broad beans, and cook for a further 4 mins, until just cooked through. Stir in the chopped basil and season well. Scatter with basil leaves and serve with crusty bread.
Nutrition Facts : Calories 188 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 7 grams sugar, Fiber 11 grams fiber, Protein 10 grams protein, Sodium 0.7 milligram of sodium
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