Summer Minestrone Soup Recipes

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SUMMER VEGETABLE MINESTRONE SOUP RECIPE BY TASTY



Summer Vegetable Minestrone Soup Recipe by Tasty image

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

1 tablespoon oil
2 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
1 teaspoon salt
½ teaspoon black pepper
1 potato, peeled and cubed
3 cloves garlic, minced
28 oz diced tomato, 1 can
8 cups vegetable stock
2 zucchinis, diced
15 oz cannellini bean, 1 can, rinsed and drained
3 cups spinach
2 cups elbow pasta

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

ABRUZZO SUMMER MINESTRONE



Abruzzo Summer Minestrone image

This soup combines everything from your garden (or the produce aisle) in late summer--green beans, zucchini, squash, tomato, peppers and basil. While many minestrone recipes are vegetarian, some include slow-cooked pork or beef. We skip that step--and the time it adds--by using a flavorful jarred sauce that includes simmered sausage and peppers.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 16

3 tablespoons unsalted butter
3 cloves garlic, minced
1 white or yellow onion, chopped
1 carrot, sliced
Kosher salt and freshly ground black pepper
4 cups low-sodium chicken broth
3 cups roughly chopped Swiss chard leaves
4 ounces small pasta shells (about 1 heaping cup)
4 ounces green beans, cut into 1-inch pieces (about 1 cup)
1 teaspoon dried oregano
One 16-ounce jar tomato and sausage pasta sauce
One 15-ounce can cannellini beans, rinsed and drained
1 yellow summer squash, sliced into half-moons
1 zucchini, sliced into half-moons
1/4 cup fresh basil leaves, torn
Freshly grated Parmesan, for serving

Steps:

  • Melt the butter in a Dutch oven set over medium-high heat. Add the garlic, onions and carrots and cook, stirring often, until the onion is translucent, about 5 minutes. Season lightly with salt and pepper.
  • Stir in the chicken broth, chard, pasta, green beans, oregano, pasta sauce, cannellini beans, squash, zucchini, 1 cup water, 2 teaspoons salt and several grinds of pepper. Bring to a simmer and cook until the pasta is cooked and the vegetables are tender, about 5 minutes.
  • Divide among 6 bowls and top with the torn basil and Parmesan.

SUMMER MINESTRONE SOUP



Summer Minestrone Soup image

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 4-6 servings

Number Of Ingredients 14

3 tablespoons unsalted butter
1 white onion, chopped
3 cloves garlic, minced
3 carrots, peeled and chopped
1 yellow squash, sliced
1 zucchini, sliced
Dried oregano
Chopped fresh basil
Salt
Pepper
6 cups chicken stock, heated
8 ounces pasta shells
2 tomatoes, diced
1 head broccoli, in florets

Steps:

  • In soup pot melt butter and saute onion and garlic. Add carrots and cook until tender, about 10 minutes. Add squash and zucchini. Season with oregano, basil, salt and pepper. Add hot chicken stock and bring to a simmer. Add pasta, tomatoes and broccoli. Simmer until pasta is cooked through, about 5 minutes

TOM COLICCHIO'S SUMMER MINESTRONE



Tom Colicchio's Summer Minestrone image

This soup is flexible because the list of ingredients isn't fixed. If you can't find an ingredient, skip that item or substitute something similar. It is important to include the escarole, however. It adds a certain bitterness and gives character to the mixture. Once the soup is done, you could refrigerate it overnight (or up to a few days) and serve it cold. In that case, it's best to wait to cook and chill the fava beans, peas, green beans and wax beans, and add them, along with basil and olive oil, and even some tomato if you like, just before serving.

Provided by Tom Colicchio

Categories     lunch, main course

Time 1h30m

Yield 6 or more servings

Number Of Ingredients 22

1 pound cranberry beans, shelled
1 small red bell pepper
Salt
1/2 pound fava beans, shelled and peeled
1 pound peas, shelled
1/2 pound green beans, trimmed and cut in 1-inch lengths
1/2 pound wax beans, trimmed and cut in 1-inch lengths
1 stalk celery, trimmed
2 leeks, rinsed and trimmed
1 medium onion, peeled
1 small bulb fennel, trimmed
3 medium carrots, peeled
2 medium zucchini
1/2 medium eggplant
1/2 cup extra virgin olive oil
3 large cloves garlic, peeled and sliced
Freshly ground black pepper
1 tablespoon tomato paste
5 to 6 cups vegetable stock
1 medium head escarole, trimmed and coarsely chopped
3 sprigs fresh thyme
1 cup fresh basil leaves, loosely packed

Steps:

  • Place cranberry beans in a saucepan, add cold water to cover generously and simmer until tender, about 30 minutes. Drain and set aside.
  • Meanwhile, blacken skin of pepper over open flame, peel, core, rinse, pat dry and cut in small dice. Set aside.
  • Fill a large bowl with water and plenty of ice. Bring a pot of salted water to a boil, add fava beans and peas and boil 6 minutes. Add green beans and wax beans, and cook 3 minutes longer. Drain vegetables, and place in ice water. When cold, drain again and set aside.
  • Cut celery, leeks, onion, fennel, carrots, zucchini and eggplant in uniform small dice, keeping vegetables separate.
  • Heat 3 tablespoons olive oil in an 8- to 10-quart pot. Add garlic and about a third of the celery, leeks, onion, fennel and carrots, taking care to maintain oil at a slow sizzle. Season with salt and pepper. Continue adding these vegetables gradually so oil keeps sizzling, seasoning as you go. When all have been added, continue cooking 3 to 5 minutes.
  • Add zucchini, eggplant and reserved red pepper gradually, so slow cooking in pot is maintained. Keep seasoning with salt and pepper. When all these vegetables have been added, stir in tomato paste and enough stock to cover vegetables. Bring to a simmer.
  • Add escarole, and cook about 6 minutes, until tender. Stir in cranberry beans and thyme. If serving immediately, add fava beans, peas, green beans, wax beans, basil and remaining olive oil. Taste for seasoning, and add more salt and pepper if needed. To serve later, fill sink to depth of six inches with cold water and ice, and place pot in sink to stop cooking. When cool, set aside or refrigerate. When ready to serve, add fava beans, peas, green beans and wax beans, basil and remaining olive oil, and reheat to simmer before serving.

Nutrition Facts : @context http, Calories 432, UnsaturatedFat 16 grams, Carbohydrate 55 grams, Fat 20 grams, Fiber 20 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 1745 milligrams, Sugar 18 grams

SUMMER VEGETABLE MINESTRONE



Summer vegetable minestrone image

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

3 tbsp olive oil
2 leeks , finely sliced
2 celery sticks, finely chopped
2 courgettes , quartered lengthways then sliced
4 garlic cloves , finely chopped
1l vegetable stock
250g asparagus , woody ends removed, chopped
100g pea , fresh or frozen
200g broad bean , double-podded if you have time
small bunch basil , most chopped
crusty bread , to serve

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

SUMMER MINESTRONE WITH FRESH BASIL



Summer Minestrone With Fresh Basil image

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

1 tablespoon olive oil
1 medium onion, chopped
2 medium carrots, peeled and chopped
1 celery stalk, chopped
Salt
4 large garlic cloves, minced or pressed
1 pound tomatoes, peeled, seeded, and chopped, or 1 (14-ounce) can chopped tomatoes, with liquid
1 medium turnip, peeled and diced
3/4 pound zucchini, diced
A bouquet garni consisting of 1 Parmesan rind, 1 bay leaf, 3 sprigs parsley and 3 sprigs thyme, tied together with kitchen string or tied into a piece of cheesecloth
1 (15-ounce) can cannellini or borlotti beans, drained and rinsed
6 ounces green beans, cut into 1-inch lengths
1/2 cup soup pasta, such as elbow macaroni, or broken spaghetti, or 3/4 cup penne
Freshly ground pepper to taste
1/4 cup slivered fresh basil leaves, or 1/2 cup pistou (see recipe)
Freshly grated Parmesan for garnish

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



Summer Minestrone Salad image

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

1 package Bear Creek® Minestrone Soup Mix
5 cups water
2 cups Green Giant® Whole Kernel Sweet Corn
1 (14 ounce) can chickpeas, rinsed and drained
2 tablespoons red wine vinegar
3 medium (4-1/8" long)s chopped green onions
3 tablespoons chopped fresh parsley

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

LATE-SUMMER-VEGETABLE MINESTRONE



Late-Summer-Vegetable Minestrone image

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h25m

Number Of Ingredients 13

1/4 cup extra-virgin olive oil
2 small onions, chopped (2 cups)
3 large cloves garlic, minced (2 tablespoons)
3 carrots, peeled and cut crosswise into 1/4-inch rounds, larger rounds halved (1 cup)
2 celery stalks, cut crosswise into 1/4-inch pieces (1 cup)
1 bunch red Swiss chard, leaves torn into small pieces (4 packed cups), stems cut crosswise into 1/2-inch pieces (1 1/2 cups)
8 ounces green beans, trimmed and cut into 1-inch pieces (2 cups)
4 medium ripe tomatoes, peeled (optional) and diced (2 cups)
Coarse salt and freshly ground pepper
2 medium zucchini or yellow squashes, or a combination, cut into a 1/2-inch dice (3 cups)
1 Parmesan rind or 1/4 cup finely grated Parmesan, plus more, grated, for serving
1 can (15 ounces) butter beans, cannellini beans, or chickpeas, drained and rinsed
Fresh basil leaves, torn if large, for serving (optional)

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 MINESTRONE WITH PESTO



Summer Minestrone with Pesto image

Categories     Soup/Stew     Bean     Cheese     Tomato     Vegetable     Appetizer     Summer     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 13

3 tablespoons olive oil
1 medium onion, chopped
6 cups low-salt chicken broth
2 carrots, peeled, cut into 1/2-inch-thick rounds
2 celery stalks, cut into 1/2-inch pieces
4 small red-skinned potatoes, quartered
1/2 pound green beans, trimmed, cut into 1-inch pieces
3 small zucchini, halved lengthwise, cut into 1/2-inch pieces
1 15-ounce can cannellini (white kidney beans), drained
2 tomatoes, peeled, crushed
2 cups fresh spinach leaves, chopped
6 tablespoons Classic Pesto
Freshly grated Parmesan cheese

Steps:

  • Heat olive oil in heavy large pot over medium heat. Add onion and sauté until soft, about 4 minutes. Add broth and next 7 ingredients. Increase heat to high and bring soup to boil. Reduce heat to medium-low, partially cover pot, and simmer until potatoes are tender, about 10 minutes. Stir in spinach; simmer 3 minutes longer. Season soup to taste with salt and pepper. Ladle soup into 6 bowls; garnish each with 1 tablespoon pesto. Serve, passing cheese separately.

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From theguardian.com


MINESTRONE SOUP RECIPE {STOVETOP, SLOW COOKER OR INSTANT POT}
2014-07-15 Instant Pot Directions: Puree beans with 1 cup of the broth in a blender. Press saute in the Instant Pot and heat oil. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 10 minutes. Add the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper.
From skinnytaste.com


CLASSIC MINESTRONE SOUP RECIPE - COOKIE AND KATE
2022-03-08 Cook for 15 minutes, then remove the lid and add the pasta, beans and greens. Continue simmering, uncovered, for 20 minutes or until the the pasta is cooked al dente and the greens are tender. Remove the pot from the heat, then remove the bay leaves. Stir in the lemon juice and remaining tablespoon of olive oil.
From cookieandkate.com


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