WINTER MINESTRONE
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.
- Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.)
- Ladle the soup into bowls and serve.
WINTER MINESTRONE
Provided by Giada De Laurentiis Bio & Top Recipes
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large, heavy stockpot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Cook, stirring frequently, until the onion is translucent, about 10 minutes. Add the Swiss chard and potato. Season with salt and pepper and cook for 2 minutes. Stir in the tomatoes and rosemary sprigs. Bring the mixture to a boil. Reduce the heat and simmer until the chard is wilted and the tomatoes are very soft, about 10 minutes.
- In a food processor or blender, combine 3/4 of the beans with 1/2 cup of broth. Blend until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan rind to the vegetable mixture. Simmer, stirring occasionally, until the potato pieces are tender, about 15 minutes. Stir in the remaining beans and the parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Discard the rosemary stems (the leaves will have fallen off) and season with salt and pepper, to taste. Ladle the soup into bowls and serve.
WINTER MINESTRONE VERY DELICIOUS AND HARDY!
This is an excellent minestrone recipe on a cold winter evening. The soup is rich, smoky-tasting and is good with warmed corn tortillas or corn bread. Black beans, also known as turtle beans, are savory and hold their shape during the long, slow cooking needed for a soup such as this one. Black beans should not be confused with the salty, fermented black soybeans used in Chinese black bean sauce. For deep, rich color, do not presoak the beans for this recipe. COOKS NOTES: Borlotti, cranberry and black beans are available in dried and canned form from larger supermarkets, natural food stores, specialty food shops and on line distributors. The Italian borlotti bean's creamy texture and mellow flavor are delicious in sturdy soups such as this one. The cranberry bean is sometimes marketed as borlotti but is also popular in its own right. As a rule of thumb, 1 cup of dried beans (soaked overnight in water to cover and drained) cooked in 3 cups water yields approximately 2½ cups of cooked beans. You can substitute cooked red, white or kidney beans.
Provided by kiwidutch
Categories Beans
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- In 5- to 6-quart pot, heat oil over medium heat. Remove and discard sausage casings; crumble sausage into pot; cook until lightly browned, stirring often. Add onion, carrot and celery; cook, stirring often, until onion is soft. Drain and discard any fat from sausage.
- Add beans, garlic, bell pepper, parsley, herbs, tomatoes (coarsely chopped) and their liquid, and broth. Bring to boil, cover, reduce heat, and simmer gently 30 minutes.
- Stir in wine and pasta and simmer gently, uncovered, until pasta is tender (10 to 12 minutes). Add spinach or Swiss chard, stirring just until it is wilted. Taste; add salt if needed.
- Serve with Parmesan cheese to sprinkle over each serving to taste. Makes.
THE BEST MINESTRONE
While it's positively packed with vegetables, this soup is still hearty and filling. We rendered the fat from pancetta and used it to cook the vegetables to add more depth of flavor. The addition of white beans and pasta help make it a meal.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the meat is golden brown on all sides, 5 to 7 minutes. Transfer the pancetta with a slotted spoon to a large bowl, leaving the fat in the pot.
- Reduce the heat to medium. Add the carrots, celery, onions, garlic, bay leaves, red pepper flakes, 4 teaspoons salt and 1/2 teaspoon black pepper and cook, stirring occasionally, until tender but not browned, 6 to 8 minutes. Add the potatoes and zucchini and cook, stirring occasionally, until slightly softened, about 5 minutes. Return the pancetta to the pot, stir in the tomatoes and 8 cups water and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the potatoes are just tender, about 20 minutes.
- Add the kale, beans and their liquid and pasta and continue to cook until the pasta is cooked through and the kale is tender, about 10 minutes. Discard the bay leaves and season with more salt and pepper if necessary. Serve with grated Parmesan.
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
WINTER MINESTRONE - GIADA DE LAURENTIIS
Recipe courtesy Giada De Laurentiis, Everyday Italian. I can't wait to make this one! (minus the pork)
Provided by Queen of my kitchen
Categories Winter
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.
- Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.).
- Ladle the soup into bowls and serve.
Nutrition Facts : Calories 328, Fat 9.6, SaturatedFat 2.3, Cholesterol 6.2, Sodium 395.7, Carbohydrate 46.7, Fiber 11.3, Sugar 4.8, Protein 17
WINTER MINESTRONE
here is a delicious soup I prepare in the morning, and let it cook during the day. I come home add spinach, and cook for 10 minutes, and I have a wonderful soup.
Provided by weekend cooker
Categories Beans
Time 8h15m
Yield 6 soup bowls, 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut sausage, potatoes and fennel into 1/2 inch slices.
- In a skillet, cook sausage until brown and drain.
- In a large slow cooker, combine squash, potatoes, fennel, onion, beans, garlic and Italian seasoning.
- Top with sausage and pour chicken broth and wine over all in slow cooker.
- Cover and cook on low for 7-9 hours.
- Stir in spinach, cover and cook 10 minutes more.
Nutrition Facts : Calories 489.5, Fat 22.3, SaturatedFat 7.5, Cholesterol 43.1, Sodium 1633.7, Carbohydrate 42.2, Fiber 8.9, Sugar 5.3, Protein 24.8
WINTER MINESTRONE
Provided by Melissa Roberts
Categories Soup/Stew Bean Dinner Lunch Bacon Celery Carrot Winter Family Reunion Cabbage Escarole Potluck Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Cook pancetta, onions, celery, and carrots in oil in a wide 7-to 9-quart heavy pot over medium heat, stirring occasionally, while preparing chard.
- Cut out stems from chard and chop stems, reserving leaves. Stir chard stems into pancetta mixture with garlic, 1 teaspoon salt, and 3/4 teaspoon pepper and continue cooking, stirring occasionally, until vegetables are very tender and begin to stick to bottom of pot, about 45 minutes total. (Set aside chard leaves.)
- Push vegetables to one side of pot. Add tomato paste to cleared area and cook, stirring constantly, until it starts to caramelize, about 2 minutes. Stir paste into vegetables and cook, stirring, 2 minutes. (Paste may stick to pot, but don't let it burn.)
- Stir in tomatoes with their juice, breaking them up with a spoon, then add hot water (3 quarts), scraping up any brown bits from bottom of pot.
- Bring to a simmer. Stir in cabbage, escarole, and parmesan rind. Simmer, covered, until greens are tender, about 40 minutes.
- Coarsely chop chard leaves and stir into soup along with beans. Simmer, partially covered, 10 minutes. Discard rind. Season soup with salt and pepper. If using ditalini, stir in just before serving.
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