TEX-MEX MINESTRONE RECIPE
Warm up with this Tex-Mex Minestrone Recipe. Made with beans, pasta and sprinkled with a bit of spicy cheese, you'll love taking a spoonful of this hearty minestrone soup. Serve with bread, chips or as a great side for lunch or dinner.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 1 qt. or 4 servings, 1 cup each.
Number Of Ingredients 9
Steps:
- Brown meat in large saucepan; drain.
- Add all remaining ingredients except cheese; mix well. Bring to boil; simmer on medium-low heat 8 min. or until pasta is tender, stirring occasionally.
- Serve topped with cheese.
Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 45 mg, Sodium 340 mg, Carbohydrate 19 g, Fiber 5 g, Sugar 3 g, Protein 19 g
16 MIN-ESTRONE
Provided by Ree Drummond : Food Network
Time 16m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Add water and salt to a pot for pasta and bring to a boil. Add the stock to a pot and heat over medium-high heat until hot.
- Put a large pot over medium heat and add the olive oil. Add the chicken, sprinkle with salt and pepper and cook, stirring, until the chicken begins to brown, 2 to 3 minutes.
- Meanwhile, add the pasta to the boiling water and cook according to the package instructions.
- Add the celery, bell pepper, onion, carrot and zucchini to the pot with the chicken. Add the red pepper flakes and season with salt and pepper. Cook until the vegetables begin to soften, 2 to 3 minutes. Add the tomatoes, beans, basil, oregano and hot stock. Bring to a boil and simmer for 5 minutes. Taste and adjust the seasoning with salt and pepper.
- Drain the pasta and add it to the soup. Stir in the chopped parsley. Serve with a dollop of pesto and a sprinkling of Parmesan.
MINESTRONE SOUP WITH PASTA, BEANS AND VEGETABLES
For a taste of home-stewed comfort, ladle up a bowl of Robin Miller's loaded Minestrone Soup with Pasta, Beans and Vegetables from Food Network.
Provided by Robin Miller : Food Network
Categories main-dish
Time 4h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired.
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.
TEX-MEX MINESTRONE
Number Of Ingredients 10
Steps:
- Brown meat in Dutch oven, drain. Add all remaining ingredients except pasta and cheese. Mix well. Bring to boil add pasta. Reduce heat to a medium simmer. Simmer for 8 minutes or until pasta is tender. Serve with shredded cheese sprinkled on top.
Nutrition Facts : Nutritional Facts Serves
TEX-MEX MINESTRONE
This beefy minestrone has a bit of a kick to it! All the ingredients I had on hand in my fridge and pantry, so this soup was quick 'n easy to throw together.
Provided by Cindi M Bauer
Categories Vegetable
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- In a 3-quart size saucepan, brown the ground beef. Drain off any excess fat.
- Add remaining ingredients, (except the cheese) and stir.
- Bring soup to a boil, then reduce heat to a simmer.
- Simmer the soup for about 5-8 minutes, or until pasta is cooked, and soup has heated through.
- Ladle soup into bowls.
- Sprinkle each bowl with desired amount of cheese.
- (Adding cheese cuts down on the 'heat', so soup isn't too hot 'n spicy.).
- Yield: 3-4 servings.
- Note: I didn't have a bottled Italian dressing on hand, so I used a home-made Italian Dressing, (which I made from a packet I had purchased from Aldi's).
Nutrition Facts : Calories 346.4, Fat 15.1, SaturatedFat 4, Cholesterol 50.5, Sodium 2124.9, Carbohydrate 27.6, Fiber 5.9, Sugar 1.8, Protein 25.8
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