EASY MINESTRONE SOUP
Use leftover marinara for a head start on this yummy, veggie-packed soup. It's perfect with a sandwich on a chilly day, or with a crusty garlic bread and simple salad on a busy night.
Provided by Bibi
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add celery, carrots, and onion. Cook, stirring frequently, until onion begins to turn translucent, about 4 minutes. Add garlic and stir until fragrant, about 30 seconds.
- Add vegetable broth, marinara sauce, tomato paste, and Italian seasoning. Stir to combine. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, until carrots are soft, about 10 minutes.
- Add pasta and zucchini. Cook until pasta is tender, about 10 minutes. Stir in beans, kale, salt, and pepper. Remove from heat and allow soup to cool slightly. Spoon into individual bowls and garnish with Parmesan cheese.
Nutrition Facts : Calories 364.8 calories, Carbohydrate 64.3 g, Cholesterol 2.9 mg, Fat 6.5 g, Fiber 9.6 g, Protein 14.5 g, SaturatedFat 1.4 g, Sodium 788.8 mg, Sugar 13.8 g
MINESTRONE VEGETABLE SOUP
A good soup to use up vegetables.
Provided by Shelly Culp
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h25m
Yield 10
Number Of Ingredients 15
Steps:
- Heat olive oil in a large soup pot over medium heat; cook and stir onion and garlic in the hot oil until onion is tender, 2 to 5 minutes. Stir chicken broth, tomato juice, diced tomatoes and their juice, spinach, zucchini, carrots, celery, cannellini beans, Italian seasoning, salt, and black pepper. Bring soup to a boil, reduce heat to low, and cover pot. Simmer soup for 45 minutes.
- Bring soup back to a full boil and stir in rotini pasta. Reduce heat to low and simmer until pasta is tender, 10 to 15 more minutes.
Nutrition Facts : Calories 174.3 calories, Carbohydrate 31.6 g, Cholesterol 2.2 mg, Fat 2.3 g, Fiber 5 g, Protein 7 g, SaturatedFat 0.3 g, Sodium 1166.5 mg, Sugar 8.8 g
EASY VEGETABLE MINESTRONE SOUP
From FoodTV.ca, this makes a great dinner accompanied by lots of parmesan cheese and warm garlic bread.
Provided by Irmgard
Categories Beans
Time 8h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put all of the ingredients except for the macaroni in the bowl of a slow cooker.
- Cover and cook on low for 8 to 10 hours.
- Just before serving, cook the macaroni in boiling, salted water until al dente, about 7 minutes.
- Drain the macaroni and stir it into the soup.
- Serve topped with parmesan cheese.
Nutrition Facts : Calories 298.7, Fat 3.1, SaturatedFat 1.3, Cholesterol 5.5, Sodium 416.9, Carbohydrate 57.8, Fiber 7, Sugar 9.1, Protein 11.9
SUMMER VEGETABLE MINESTRONE SOUP RECIPE BY TASTY
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
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
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4.8/5 (18)Total Time 45 minsCategory Dinner, Lunch, Main Course, SoupCalories 314 per serving
- 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 the bottom of the pot (do not let it burn).
- Rinse and drain the kidney beans and chickpeas, and then add them to the pot along with the diced tomatoes (with juices), Italian Seasoning, and vegetable broth. Give everything a good stir, place a lid on top, and allow it to come up to a simmer. Allow the soup to simmer for 20 minutes, stirring occasionally.
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