Unbelievable Minestrone Soup Recipes

CONTEST-WINNING EASY MINESTRONE

Contest-Winning Easy Minestrone image

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

Categories Dinner Lunch

Time 1h5m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 18

Ingredients

2 large carrots, diced
2 celery ribs, chopped
1 medium onion, chopped
1 tablespoon olive oil
1 tablespoon butter
2 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cans (8 ounces each) no-salt-added tomato sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups shredded cabbage
1 tablespoon dried basil
1-1/2 teaspoons dried parsley flakes
1 teaspoon dried oregano
1/2 teaspoon pepper
1 cup uncooked whole wheat elbow macaroni
11 teaspoons grated Parmesan cheese

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

THE BEST MINESTRONE SOUP

The Best Minestrone Soup image

Vegetarian minestrone soup packed with veggies like celery, carrots, green beans and spinach and simmered in a flavorful, Italian seasoned tomato broth. Use your favorite noodles in this minestrone soup recipe and pack in the protein with kidney beans! Delicious with a sprinkle of parmesan cheese and a side of garlic bread.

Provided by Monique Volz of AmbitiousKitchen.com

Categories Dairy Free Dinner Gluten Free Lunch Vegan Vegetarian

Time 50m

Number Of Ingredients 18

Ingredients

1 tablespoon olive oil
1 white or yellow onion, diced
2 stalks celery, diced
2 large carrots, sliced
1 medium (or 2 small) yukon gold potatoes, diced into ½ inch cubes (about 1 cup diced potatoes)
1 (28 ounce) can fire roasted crushed tomatoes
1 (15 ounce) can kidney beans, rinsed and drained
6 cups vegetable broth
1 teaspoon italian seasoning
1/2 teaspoon red pepper flakes
3/4 teaspoon salt, plus more to taste
Freshly ground black pepper
8 ounces green beans, trimmed and cut into 1 inch pieces
4 cups spinach
4 ounces elbow noodles, small shells or fusilli, gluten free if desired
For serving:
Freshly grated parmesan
Garlic bread or crostinis

Steps:

Add olive oil to a large pot or dutch oven and place over medium high heat. Add in diced onion, celery, sliced carrots and potatoes. Saute for 3-5 minutes or until onions soften.
Next add in crushed tomatoes, kidney beans, vegetable broth, Italian seasoning, red pepper flakes and salt and pepper. Cover and cook on medium low for 10-15 minutes.
Next stir in the green beans, spinach and pasta. Cook uncovered for 8-12 more minutes or until pasta is al dente and green beans are tender. Pour into a bowl and serve with parmesan cheese on top. I also like to serve mine with garlic bread, crostinis or crackers. Personally I think soup makes amazing leftovers and is even more delicious the next day.

Nutrition Facts : ServingSize 1 serving (based on 6), Calories 260 kcal, Fat 3.5 g, SaturatedFat 0.4 g, Carbohydrate 50.6 g, Fiber 12.8 g, Sugar 12.5 g, Protein 11 g

ITALIAN MINESTRONE SOUP

Italian Minestrone Soup image

Nothing says more "comfort food" than thick, creamy Minestrone Soup.Italian Minestrone soup is made with seasonal veggies, legumes and small pasta shape or rice.

Provided by Italian Recipe Book

Categories Soup

Number Of Ingredients 15

Ingredients

1 onion (, roughly chopped)
2 carrots (, roughly chopped)
2-3 selery ribs (, roughly chopped)
½ cup diced pancetta ((optional))
1 ½ cup pumpkin or butternut squash (, cut in cubes)
1 large potato or 1 ½ cup potatoes (, cut in cubes)
1 large tomato chopped or 10 cherry tomatoes (, cut in quarters)
1 small savoy cabbage (, roughly chopped)
1 can ((14 oz) borlotti beans)
⅓ cup ditalini pasta or other small pasta shape
Extra virgin olive oil
1 bay leaf
2 rosemary sprigs
1 garlic clove ((optional))
Salt to taste

Steps:

In a large pot add a generous drizzle of extra virgin olive oil, roughly chopped onion, carrots, celery, garlic clove, and pancetta cubes. Sautee on medium heat for a few minutes stirring a couple of times in the process.
Add potatoes, butternut squash, tomatoes, bay leaf, rosemary sprigs and a couple of pinches of salt.
Give a nice stir and add enough water to cover all the veggies.Bring to a boil and simmer on low heat for 40 minutes. Add more liquid if needed.
Past this time veggies will become super soft and will "melt" one into another creating delicious creamy texture.
Once veggies are cooked add chopped savoy cabbage or other leafy greens and drained canned beans. Add more water if needed. Give a nice stir and cook for another 15 minutes.
As a last step, add pasta or rice. Let cook for 5-15 more minutes depending on how long pasta or rice will take to cook.
If you're not planning to serve minestrone right away, don't add pasta or rice immediately.Instead, bring the soup to a boil when you're ready to serve it and then add pasta or rice.
Minestrone is ready to serve when pasta (rice) is cooked. I takes about 5-6 minutes for ditalini pasta and about 15 minutes for rice.
Serve hot or warm generously topped with fresh grated Parmesan cheese.

CLASSIC MINESTRONE SOUP

Classic Minestrone Soup image

Minestrone is a hearty, traditional Italian soup typically made with beans, pasta and lots of vegetables. Enjoy the slow-cooked flavor in just about 30 minutes.

Provided by College Inn® Broths and Stocks

Categories Trusted Brands: Recipes and Tips College Inn® Broths and Stocks

Time 35m

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 cup diced onion
¾ cup diced carrot
¾ cup sliced celery
1 teaspoon minced garlic
1 ½ teaspoons minced fresh rosemary
1 (15 ounce) can Contadina® Tomato Sauce
1 (15 ounce) can cannellini beans, rinsed and drained
2 cups College Inn® Chicken Broth
1 cup diced zucchini
½ cup dry ditalini pasta
¼ teaspoon black pepper
¼ cup chopped fresh Italian parsley
1 teaspoon Shredded Parmesan cheese

Steps:

Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook onion, carrot, celery, garlic and rosemary until vegetables begin to soften, about 5 minutes.
Stir in tomato sauce, beans and 2 1/2 cups water. Add broth, zucchini, pasta and pepper; bring to a simmer. Cook, uncovered, 10 minutes or until pasta is tender, stirring occasionally. Stir in parsley. Serve topped with Parmesan cheese and additional parsley, if desired.

Nutrition Facts : Calories 235.3 calories, Carbohydrate 38.6 g, Cholesterol 0.3 mg, Fat 4.8 g, Fiber 8.4 g, Protein 9.6 g, SaturatedFat 0.6 g, Sodium 1220.5 mg, Sugar 5.9 g

FORGOTTEN MINESTRONE

Forgotten Minestrone image

Free-lance writer Marsha Ransom of South Haven, Michigan can be composing an article while her full-flavored soup is simmering. "I sprinkle servings with Parmesan cheese and serve with garlic bread," she reports.

Provided by Taste of Home

Categories Lunch

Time 8h45m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

Ingredients

1 pound beef stew meat, cut into 1/2-inch cubes
1 can (28 ounces) diced tomatoes, undrained
1 medium onion, chopped
2 tablespoons minced dried parsley
1 teaspoon salt
1-1/2 teaspoons ground thyme
1 beef bouillon cube
1/2 teaspoon pepper
6 cups water
1 medium zucchini, halved and thinly sliced
2 cups chopped cabbage
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 cup uncooked elbow macaroni
Grated Parmesan cheese, optional

Steps:

In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 8-10 hours or until meat is tender. , Add the zucchini, cabbage, beans and macaroni; cover and cook on high for 30-45 minutes or until macaroni and vegetables are tender. Sprinkle servings with cheese if desired.

Nutrition Facts : Calories 202 calories, Fat 5g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 661mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 5g fiber), Protein 16g protein. Diabetic Exchanges

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