Winterminestronegiadadelaurentiis Recipes

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WINTER MINESTRONE - GIADA DE LAURENTIIS



Winter Minestrone - Giada De Laurentiis image

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

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, chopped
2 celery ribs, chopped
3 ounces thinly sliced pancetta, coarsely chopped
2 garlic cloves, minced
1 lb swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, peeled, cubed
1 (14 1/2 ounce) can diced tomatoes
1 fresh rosemary sprig
1 (15 ounce) can cannellini beans, drained, rinsed
2 (14 ounce) cans low sodium beef broth
1 ounce parmesan cheese, rind
2 tablespoons chopped fresh Italian parsley
salt and pepper

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



Winter Minestrone image

Provided by Giada De Laurentiis Bio & Top Recipes

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
3 ounces thinly sliced pancetta, coarsely chopped
2 cloves garlic, crushed
1 pound Swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, peeled and cubed
Kosher salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes in juice
2 fresh rosemary sprigs
1 (15-ounce) can cannellini beans, drained and rinsed, divided
2 (14-ounce) cans low-sodium beef broth, divided
1 (1-ounce) Parmesan rind
1/4 cup chopped fresh flat-leaf parsley

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!



Winter Minestrone Very Delicious and Hardy! image

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

2 tablespoons olive oil
1 lb mild Italian sausage
1 large onion, finely chopped
1 large carrot, cut lengthwise into quarters, then thinly sliced
1 celery rib, thinly sliced
2 cups cooked borlotti beans or 2 cups cranberry beans
1 large garlic clove, minced
1 red bell peppers or 1 green bell pepper, seeded and chopped
1/4 cup chopped parsley
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried marjoram
1 (30 ounce) can tomato puree
3 1/2 cups beef broth (two 14 1/2-ounce cans)
1/2 cup dry red wine
1/4 cup Italian pastina (very small pasta for soup)
4 cups coarsely shredded fresh spinach or 4 cups swiss chard leaves
salt (optional)
grated parmesan cheese

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.

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