Vegetable Minestrone Recipes

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VEGETABLE MINESTRONE



Vegetable Minestrone image

Serve this hearty soup featuring veggies, green beans, Progresso® kidney beans and beef-flavored broth - perfect for an Italian dinner.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 12

Number Of Ingredients 18

3 tablespoons olive oil
3 large carrots, chopped
3 stalks celery, chopped
3 cloves garlic, finely chopped
2 medium zucchini, coarsely chopped
1 medium onion, chopped (1/2 cup)
1 bag (12 oz) Fresh green beans, cut into 1-inch pieces
1 can (28 oz) diced tomatoes with basil, garlic and oregano, undrained
1 can (14.5 oz) fire-roasted diced tomatoes with garlic, undrained
1 can (15.5 oz) great northern beans, drained
1 can (15 oz) Progresso™ dark red kidney beans, drained
2 cartons (32 oz each) Progresso™ beef-flavored broth (8 cups)
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 1/2 cups uncooked ditalini (short tubes) pasta (6 oz)
1 bag (6 oz) fresh baby spinach leaves
3 tablespoons basil pesto
Freshly shredded Parmesan cheese, if desired

Steps:

  • In 5- to 6-quart Dutch oven, heat oil over medium-high heat. Add carrots, celery, garlic, zucchini, onion and green beans; cook 7 minutes, stirring frequently, until crisp-tender. Add both cans of tomatoes, both cans of beans, broth, salt and pepper flakes. Heat to boiling; reduce heat. Simmer uncovered 20 minutes or until vegetables are tender.
  • Stir pasta into soup. Cook 10 minutes or until pasta is tender. Stir in spinach; cook 1 minute or until spinach is wilted. Stir in pesto. Sprinkle individual servings with cheese.

Nutrition Facts : Calories 217, Carbohydrate 33 g, Fat 1, Fiber 7 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1068 mg

VEGETARIAN MINESTRONE



Vegetarian Minestrone image

Provided by Valerie Bertinelli

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 cup chopped yellow onion
1/2 cup chopped carrot
1/4 cup chopped celery
3 garlic cloves, chopped
2 teaspoons kosher salt
1 teaspoon chopped fresh rosemary
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
3 cups vegetable broth
1 15.5-ounce can cannellini beans, drained and rinsed
1 14.5-ounce can diced tomatoes, drained
1 1/2 cups chopped zucchini
1 tablespoon red wine vinegar
3 cups chopped collard greens (stems removed)
2 cups cooked orzo
1/2 cup shredded fresh parmesan cheese

Steps:

  • Heat the oil in a large Dutch oven over medium-high heat. Add the onion, carrot, celery, garlic, salt, rosemary, black pepper and crushed red pepper. Cook, stirring occasionally, until the vegetables are just tender, 8 to 10 minutes.
  • Stir in the broth, 2 cups water, the cannellini beans, tomatoes, zucchini and vinegar. Bring to a boil over medium-high heat; reduce the heat to medium low and simmer until the zucchini is just tender, about 10 minutes. Stir in the collard greens and simmer until the greens are tender, about 2 minutes. Stir in the orzo. Season with salt. Top with the shredded parmesan.
  • Photograph Courtesy of Time Inc. Books/Alison Miksch.

VEGETABLE MINESTRONE



Vegetable Minestrone image

My husband and I created this recipe to replicate the minestrone soup at our favorite Italian restaurant. It's nice to have this ready to eat for our evening meal on days when we have a real busy schedule. To make the soup vegetarian, use vegetable broth instead of beef.-Alice Peacock, Grandview, Missouri

Provided by Taste of Home

Categories     Lunch

Time 6h45m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 15

2 cans (14-1/2 ounces each) beef broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) Italian-style stewed tomatoes
1 large onion, chopped
1 medium zucchini, thinly sliced
1 medium carrot, shredded
3/4 cup tomato juice
1 teaspoon dried basil
3/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1 cup frozen cut green beans, thawed
1/2 cup frozen chopped spinach, thawed
1/2 cup small shell pasta
1/2 cup shredded Parmesan cheese

Steps:

  • In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 6-7 hours or until vegetables are tender. , Stir in the green beans, spinach and pasta. Cover and cook for 30 minutes or until heated through. Sprinkle with cheese.

Nutrition Facts : Calories 181 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 1027mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 8g fiber), Protein 12g protein.

SLOW-COOKER VEGETARIAN MINESTRONE



Slow-Cooker Vegetarian Minestrone image

This vegetable-packed minestrone relies on flavorful dried cannellini beans, which benefit from the long cooking time of a slow cooker (and no soaking is required!).

Provided by Food Network Kitchen

Time 6h30m

Yield 4 to 6 servings

Number Of Ingredients 17

8 ounces dried cannellini beans (about 1 cup)
3 medium carrots, sliced 1/2 inch thick
3 cloves garlic, thinly sliced
2 bay leaves
2 large stalks celery, sliced into 1/2-inch pieces
1 medium sweet potato (about 10 ounces), peeled and cut into 1/2-inch pieces
1 medium yellow onion, chopped
1/4 teaspoon crushed red pepper flakes
Parmesan rind, optional, for simmering
Kosher salt and freshly ground black pepper
One 28-ounce can crushed tomatoes
One 28-ounce can diced tomatoes
3 tablespoons tomato paste
2 cups thinly sliced curly kale
Freshly grated Parmesan, for serving
Sliced toasted baguette, for serving
Cooked ditalini pasta, for serving, optional

Steps:

  • Add the beans, carrots, garlic, bay leaves, celery, sweet potato, onion, crushed red pepper flakes, Parmesan rind, if using, 1 tablespoon salt and a few grinds of black pepper to the insert of a 6-quart slow cooker. Stir in the crushed tomatoes, diced tomatoes, tomato paste and 4 cups water. Cover and cook until the beans are tender, 6 hours on high or 8 hours on low.
  • Stir in the kale, cover and let simmer until just wilted, about 10 minutes. Ladle the soup into bowls and garnish with freshly grated Parmesan. Serve with toasted baguette, if desired.
  • If using pasta, spoon 1/2 cup cooked pasta into each bowl and ladle the soup on top. Store the pasta and soup in separate containers.

FRESH VEGETABLE MINESTRONE



Fresh Vegetable Minestrone image

No need to add any seasonings to this minestrone since they already come in the Hamburger Helper™ product!

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 30m

Yield 6

Number Of Ingredients 9

1 box Hamburger Helper™ cheesy Italian shells
1 carton (32 oz) Progresso™ reduced-sodium chicken broth
1 cup water
1 cup sliced carrots
1 can (15 or 15.5 oz) great northern beans, drained, rinsed
1 can (14.5 oz) diced tomatoes with Italian-style herbs, undrained
1 medium zucchini, cut in half lengthwise, then cut crosswise into 1/4-inch pieces
1/4 cup shredded Parmesan cheese
1 tablespoon sliced fresh basil leaves

Steps:

  • In 4-quart Dutch oven, mix uncooked pasta and sauce mix (from Hamburger Helper box), the broth, water and carrots. Heat to boiling. Reduce heat; cover and simmer 15 minutes, stirring occasionally.
  • Stir in beans, tomatoes and zucchini. Cover; cook about 10 minutes longer, stirring occasionally, until pasta and vegetables are tender.
  • Ladle into bowls. Sprinkle with cheese and basil.

Nutrition Facts : Calories 310, Carbohydrate 54 g, Cholesterol 0 mg, Fiber 6 g, Protein 15 g, SaturatedFat 1 1/2 g, ServingSize 1 1/2 Cups, Sodium 1260 mg, Sugar 7 g, TransFat 0 g

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

UNCLE BILL'S VEGETARIAN MINESTRONE SOUP



Uncle Bill's Vegetarian Minestrone Soup image

Make and share this Uncle Bill's Vegetarian Minestrone Soup recipe from Food.com.

Provided by William Uncle Bill

Categories     Penne

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 tablespoon extra virgin olive oil
3/4 cup chopped onion
3 cups water
2 cups diced zucchini
1 cup diced carrot, peeled
1 cup canned cannellini beans or 1 cup you may use other white beans
3/4 cup diced celery
1 teaspoon dried basil or 2 tablespoons finely chopped fresh basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon fresh coarse ground black pepper
28 fluid ounces canned plum tomatoes, dice and include liquid
2 garlic cloves, minced
1/4 cup uncooked ditalini or 1/4 cup elbow macaroni

Steps:

  • Heat oil in a large saucepan over medium-high heat.
  • Add chopped onion and sauté for 4 minutes or until just lightly browned.
  • Add water, zucchini, carrots, canellini beans, celery, basil, oregano salt, pepper, tomatoes and garlic.
  • Bring to boil; reduce heat, cover and simmer on medium-low heat for 25 minutes, stirring occasionally.
  • Add macaroni, cover and cook an additional 10 minutes.
  • Adjust spices to suit your taste.
  • Serve hot.

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.

HEARTY VEGETARIAN MINESTRONE



Hearty Vegetarian Minestrone image

This vegetarian minestrone is a simple and hearty soup for those cold days. Serve with a Caesar salad and garlic toast and you have a simple, nutritious meal.

Provided by Shannon

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Minestrone

Time 1h5m

Yield 8

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
1 large onion, diced
4 cloves garlic, minced
3 large carrots, diced
4 stalks celery, diced
½ (10 ounce) package frozen cut green beans
1 teaspoon dried oregano
1 teaspoon dried basil
salt and ground black pepper to taste
1 (28 ounce) can diced tomatoes
1 (14 ounce) can crushed tomatoes
6 cups vegetable broth
¼ cup water, or as needed
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 cup elbow macaroni
⅓ cup vegan shredded Parmesan-style cheese
2 tablespoons chopped fresh basil

Steps:

  • Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots and celery; cook and stir until soft, 5 to 6 minutes.
  • Stir in green beans, oregano, basil, salt, and pepper; cook for about 5 minutes. Add diced and crushed tomatoes and vegetable broth; bring to a boil. If it looks too thick, add a bit of water.
  • Reduce heat to low and simmer for 20 minutes. Stir in kidney beans, cannellini beans, and macaroni; cook until pasta is tender yet firm to the bite, 7 to 10 minutes. Taste and adjust salt and pepper, if needed.
  • Ladle into bowls and garnish with Parmesan-style cheese and fresh basil.

Nutrition Facts : Calories 293.4 calories, Carbohydrate 44.6 g, Fat 7.6 g, Fiber 12.2 g, Protein 11.9 g, SaturatedFat 0.6 g, Sodium 893.2 mg, Sugar 7.9 g

MINESTRONE



Minestrone image

Vegetables and herbs fresh from my garden make this one of our favorite soups. This recipe makes a lot, so it's perfect for large gatherings or to freeze in smaller containers for fast meals.-Virginia Bauer, Botkins, Ohio

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h50m

Yield 20 servings (5 quarts).

Number Of Ingredients 20

2 cups coarsely chopped onions
1 cup sliced celery
1/4 cup minced fresh parsley
1/4 cup canola oil
2 garlic cloves, minced
5 cups beef broth
2 cups chopped tomatoes or 1 can (14-1/2 ounces) diced tomatoes, drained
1 can (15 ounces) tomato sauce
2 cups coarsely chopped cabbage
1 cup sliced fresh carrots
2 teaspoons dried basil or Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds ground beef
1-1/2 cups sliced zucchini
1 cup cut fresh green beans
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 cup uncooked ditalini or 4 ounces spaghetti, broken into 3-inch pieces
1 cup grated Parmesan cheese

Steps:

  • In a stockpot, saute the onions, celery and parsley in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, tomato sauce, cabbage, carrots, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , In a large skillet, cook beef over medium heat until no longer pink; drain. Stir into soup along with the zucchini, beans and pasta. Cover and simmer for 15-20 minutes or until vegetables and pasta are tender. Top each serving with cheese.

Nutrition Facts : Calories 209 calories, Fat 9g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 538mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 4g fiber), Protein 14g protein.

VEGETARIAN MINESTRONE



Vegetarian Minestrone image

This is a totally vegetarian version of this classic soup. To reheat leftovers, add water to cover the vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 13

1 tablespoon olive oil, plus more for drizzling
1 medium onion, diced
1 large leek, white and pale green parts only, halved lengthwise, sliced crosswise 1/4 inch thick, and washed well
1 medium carrot, sliced crosswise 1/4 inch thick
2 garlic cloves, minced
1 medium zucchini, quartered lengthwise and sliced crosswise 1/2 inch thick
1/4 small head cabbage, halved lengthwise and shredded
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 can (14.5 ounces) diced tomatoes
Coarse salt and ground pepper
1 can (19 ounces) kidney beans, drained and rinsed
4 ounces small elbow macaroni
Grated Parmesan cheese, for garnish

Steps:

  • In a large pot (6 to 8 quarts), heat 1 tablespoon oil over medium heat. Add onion, leek, carrot, and garlic; cook, stirring frequently, until onion is translucent, 3 to 4 minutes. Stir in zucchini, cabbage, and rosemary; cook, stirring, until vegetables are coated, 1 to 2 minutes.
  • Add tomatoes and enough water (about 6 cups) to cover vegetables by 1 inch. Bring to a boil; reduce heat to a simmer. Season with salt and pepper. Cook until vegetables are tender and soup is thickened, about 10 minutes.
  • Stir in beans and pasta; cook until pasta is al dente, 10 to 15 minutes. Season with salt and pepper. Divide among bowls. Garnish with Parmesan, and drizzle with oil, as desired.

Nutrition Facts : Calories 312 g, Fat 5 g, Fiber 10 g, Protein 13 g

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2022-03-21 Add the salt and pepper and the macaroni pasta and bring the heat up a bit to a medium-low. Allow to simmer for another 10 to 20 minutes, or until the pasta is done cooking. The Spruce. Remove the bay leaf before serving.
From thespruceeats.com


GREEN MINESTRONE SOUP RECIPE FOR THE ITALIAN VEGETABLE SOUP
In a separate pot, boil a litre of water, add a teaspoon of sea salt, cook the cup of macaroni until al dente, then drain and set aside. To the soup pot, add the green beans, stir to combine, and simmer for another few minutes, then add the peas, stir to combine and simmer for a final few more minutes or so until the peas are just done.
From grantourismotravels.com


VEGETABLE MINESTRONE SOUP RECIPE - THE SUBURBAN SOAPBOX
2021-09-08 Heat the olive oil and butter in a large stock pot over medium high heat. Add the onion, carrot, celery and zucchini to the pot. Cook until softened, approximately 4-5 minutes. Stir in the garlic and cook for 1 additional minute. Stir in the tomato paste and Italian seasoning, cooking for 1 more minute.
From thesuburbansoapbox.com


EASY MINESTRONE SOUP - BUDGET BYTES
2021-03-13 Instructions. 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 ...
From budgetbytes.com


MINESTRONE SOUP RECIPE - LOVE AND LEMONS
Instructions. Heat the oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and several grinds of black pepper, and cook, stirring occasionally, for 8 minutes, until the vegetables begin to soften. Add the garlic, tomatoes, beans, green …
From loveandlemons.com


FRESH VEGETABLE MINESTRONE RECIPE - LIFEMADEDELICIOUS.CA
2013-08-21 Steps. 1. In 4-quart Dutch oven, mix uncooked pasta and sauce mix (from Hamburger Helper box), the broth, water, Italian seasoning and carrots. Heat to boiling. Reduce heat; cover and simmer 15 minutes, stirring occasionally. 2. Stir in beans, tomatoes and zucchini. Cover; cook about 10 minutes longer, stirring occasionally, until pasta and ...
From lifemadedelicious.ca


VEGETARIAN MINESTRONE SOUP - SWEET AND SAVORY MEALS
2019-11-25 Place a large Dutch oven or stockpot over medium heat and add 2 tablespoons of olive oil. Once the oil is shimmering, add the chopped onion and cook for 2-3 minutes, stirring occasionally. Add the garlic, carrot, celery, zucchini, butternut squash, tomato paste, dried oregano, dried thyme and a pinch of salt.
From sweetandsavorymeals.com


CLASSIC ITALIAN VEGETABLE MINESTRONE SOUP - FAMILYSTYLE FOOD
2018-08-26 Heat the olive oil in a large (5 or 6 quart) soup pot over medium-high heat. Add the carrots and onion and cook 5 minutes, stirring. Add the garlic, celery and fennel and cook a few minutes more to soften. Stir in the tomato paste, chopped tomatoes, beans, bay leaf, 2 teaspoons salt and black pepper to taste.
From familystylefood.com


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