TACO MINESTRONE
It's nice to have a winter pick-me-up like this soup to call on when I need a speedy and filling entree for supper. Almost as fast as I can open a few cans, I'm ladling out steaming bowlfuls.-Carole Holder, Norman, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings (2 quarts).
Number Of Ingredients 4
Steps:
- In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the beans, soup and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes.
Nutrition Facts : Calories 217 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 1381mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 7g fiber), Protein 13g protein.
MINESTRONE SOUP
Cook up a pot of Ellie Krieger's healthy Minestrone Soup from Food Network, loaded with fresh veggies, pasta and herbs.
Provided by Ellie Krieger
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
- Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.
CLASSIC MINESTRONE
Steps:
- In a casserole heat the olive oil. Add the onions and cook until golden, about 5 to 7 minutes. Then add the carrots and celery and cook over low heat, stirring occasionally, for 5 minutes. Add the beans, bay leaf and thyme and toss for 1 minute. Then add the beef stock, Parmesan rind (if using), plum tomatoes and their juice, and salt and pepper to taste. (Careful with the amount of salt since Parmesan rind will add a salty flavor.) Bring to a boil, reduce heat and simmer for 1 hour. Add the potatoes, zucchini and savoy cabbage and cook for 20 minutes more or until the vegetables are tender. Finally, add your pasta and cook, covered, for about 10 minutes. Season to taste with salt and pepper, ladle into bowls and serve with some pesto.
MINESTRONE
One of my favorite dishes, which is hard to find properly made in Italian restaurants, is a good minestrone. This hardy vegetable soup is especially delicious poured on top of a mound of steamed Swiss chard or kale, and garnished with a green extra virgin Tuscan olive oil and freshly grated Parmesan. If you have any leftover rinds of Parmesan cheese, they can be cooked in the soup and will give it flavor. Serve the soup with toasted Italian bread spread with olive oil and rubbed with crushed garlic.
Provided by Moira Hodgson
Categories soups and stews, main course
Time 2h45m
Yield 6 - 8 servings
Number Of Ingredients 15
Steps:
- Soak the beans overnight in water to cover. Discard the water. Add fresh water to cover and simmer until the beans are soft, about 30 to 45 minutes. Allow them to cool in their water.
- In a large, heavy casserole, soften the onion, garlic and leeks in the olive oil. Add the celery, carrots, zucchini, string beans and potato and saute for 10 minutes, stirring frequently. Add the tomatoes.
- Meanwhile, bring the chicken stock to a boil in a separate pan. Add to the soup ingredients and simmer gently for 1 1/2 hours covered. The soup should be thick, not watery. If it is too watery, uncover and cook until thickened.
- Add the beans and cook for 15 minutes. Season to taste with salt and pepper.
- Before serving, sprinkle the soup with parsley. Serve with a small jug of extra virgin olive oil on the side and a bowl of grated Parmesan cheese. The oil and the cheese are added separately.
Nutrition Facts : @context http, Calories 360, UnsaturatedFat 8 grams, Carbohydrate 51 grams, Fat 10 grams, Fiber 10 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 1126 milligrams, Sugar 10 grams
EASY MINESTRONE
I wanted a soup recipe that I could make with staples that I always have on hand. This has become a family favorite so I always make enough to freeze. Serve topped with grated Parmesan cheese.
Provided by Luhoney
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h20m
Yield 8
Number Of Ingredients 15
Steps:
- Heat olive oil in a large pot over medium-low heat. Cook and stir garlic in hot oil until fragrant, 2 to 3 minutes. Add onion; cook and stir until slightly softened, 4 to 5 minutes. Stir in carrots until heated through, 1 to 2 minutes.
- Pour chicken broth and diced tomatoes into onion mixture; bring to a boil, stirring frequently. Add red wine, reduce heat to low, and stir green beans, pinto beans, spinach, basil, oregano, salt, and black pepper into broth mixture. Bring to a simmer, reduce heat to medium-low, and simmer until vegetables are tender, about 40 minutes.
- Bring a large pot of lightly salted water to a boil. Cook seashell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and stir pasta into soup. Ladle soup into bowls and top with Parmesan cheese.
Nutrition Facts : Calories 215.9 calories, Carbohydrate 29.3 g, Cholesterol 2.2 mg, Fat 6.6 g, Fiber 7.4 g, Protein 7.7 g, SaturatedFat 1.3 g, Sodium 388.1 mg, Sugar 8.9 g
CONTEST-WINNING EASY MINESTRONE
This minestrone soup recipe is special to me because it's one of the few dinners my entire family loves. And I can feel good about serving it because it's full of nutrition and low in fat. -Lauren Brennan, Hood River, Oregon
Provided by Taste of Home
Time 1h5m
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 18
Steps:
- In a large saucepan, saute the carrots, celery and onion in oil and butter until tender. Add garlic; cook 1 minute longer., Stir in the broth, tomato sauce, beans, chickpeas, tomatoes, cabbage, basil, parsley, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add macaroni; cook, uncovered, 6-8 minutes or until macaroni and vegetables are tender., Ladle soup into bowls. Sprinkle with cheese. Freeze option: Before adding cheese, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 180 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 443mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 7g fiber), Protein 8g protein. Diabetic Exchanges
TRADITIONAL MINESTRONE
This is an excellent minestrone. I got the original recipe from the Moosewood Cookbook. The original recipe called for tomato sauce. I only had spaghetti sauce on hand and I think the end result is very good. The original recipe also called for zucchini and/or eggplant which my family doesn't care for so green beans were substituted. I reduced the amount of olive oil to make it lower in fat.
Provided by Dreamer in Ontario
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat the olive oil in nonstick Dutch oven.
- Add onion, garlic and salt.
- Saute over medium heat for about 5 minutes.
- Add celery, carrot, green beans and seasonings.
- Cover and cook overy very low heat 10 minutes, stirring occasionally.
- Add bell pepper, water and spaghetti sauce.
- Cover and simmer 15 minutes.
- Add beans and simmer another 5 minutes.
- Bring to a gentle boil.
- Add pasta.
- Stir and cook until pasta is done.
- Serve topped with parsley and parmesan.
Nutrition Facts : Calories 210, Fat 4, SaturatedFat 0.8, Cholesterol 1.2, Sodium 962.9, Carbohydrate 38, Fiber 6.1, Sugar 9.5, Protein 6.5
CLASSIC MINESTRONE
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
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
VEGETARIAN TACO SOUP
Make and share this Vegetarian Taco Soup recipe from Food.com.
Provided by Junebug
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Drain and rinse first six ingredients in a large colander.
- Put in a crockpot or large pot.
- Add all other ingredients, stirring to mix well.
- Simmer about 30 minutes to an hour or cook in your crockpot on high for 2 hours.
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