Balsamic Minestrone Soup Recipes

CLASSIC MINESTRONE SOUP

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.

THE BEST MINESTRONE SOUP

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.

MINESTRONE

Steps:

• In a large bowl let the white beans soak in enough water to cover them by 2 inches overnight or quick-soak them. Drain the white beans, in a saucepan combine them with enough water to cover them by 2 inches, and simmer them, uncovered, adding more water if necessary to keep them barely covered, for 45 minutes to 1 hour, or until they are tender. Add the salt and simmer the white beans for 5 minutes more. Remove the pan from the heat and let the white beans stand, uncovered.
• In a heavy kettle cook the pancetta in the oil over moderate heat, stirring, until it is crisp and pale golden, add the onion, and cook the mixture, stirring, until the onion is softened. Add the carrots, the celery, and the garlic and cook the mixture, stirring, for 4 minutes. Add the zucchini, the green beans, and the potatoes, peeled and cut into 3/4-inch dice, and cook the mixture, stirring, for 4 minutes. Add the cabbage and the kale and cook the mixture, stirring, until the cabbage is wilted. Add the tomatoes and the broth and simmer the soup, covered, for 1 hour.
• Drain the white beans, reserving the liquid, in a blender or food processor purée half of them with 1 cup of the reserved liquid, and stir the purée and the remaining white beans into the soup. Simmer the soup, uncovered, for 15 minutes, thin it if desired with some of the remaining reserve liquid, and season it with salt and pepper. The soup may be made 3 days in advance and kept covered and chilled. Reheat the soup, thinning it with water as desired. Serve the soup with the Parmesan, the bruschetta, and the sausages.

INSTANT POT MINESTRONE SOUP

Steps:

• Press the SAUTE button on your instant pot and allow to heat up for 2 minutes. Add olive oil and saute onions and garlic for about 3 minutes, or until fragrant. Add the carrots, celery, basil, oregano, thyme, tomatoes, tomato paste, bay leaf, vegetable broth, water and dry pasta.
• Press Cancel then close the lid. Press the MANUAL (older models) or PRESSURE COOK (newer models) button and set on HIGH for 2 minutes. Turn the valve to SEALING.
• After the soup has finished cooking for the 2 minutes and the instant pot beeps, do a quick release by turning the valve to VENTING to release the pressure.
• Once the pressure is released, open the lid and add zucchini, kidney beans and cannellinibeans. Press the SAUTE button and cook for another 5-6 minutes, or until the pasta and beans are tender and cooked. Stir in spinach (kale) and allow to sit until wilted (about 1 minute). Add more water as needed if you like a thinner soup.
• Season with more salt and pepper as needed and stir in balsamic vinegar (if using) and serve warm with bread and top with Parmesan cheese and garnish with parsley if desired.
• In a large heavy bottomed pot or dutch oven, heat olive oil over medium heat.
• Add onions, garlic, carrots and celery and saute for about 4 minutes, or until vegetables are slightly softened.
• Add basil, oregano, thyme and cook for an additional 1 minute. Add the tomatoes, tomato paste, bay leaf, vegetable broth, water, kidney beans and cannellini beans.
• Bring soup to a boil, then reduce heat and allow to simmer for 20-25 minutes.
• Stir in the dry pasta and zucchini and cook for another 10 minutes, or until pasta is tender and cooked. Stir in the spinach (kale) and allow to wilt (about 1-2 minutes). Add more water as needed if you like a thinner soup.
• Season with more salt and pepper as needed and stir in balsamic vinegar (if using) and serve warm with bread and top with Parmesan cheese and garnish with parsley if desired.

MINESTRONE SOUP (MODENA STYLE)

Steps:

• In a large soup pot, heat the oil over medium heat.
• Add the pancetta and cook, stirring occasionally, until browned, approximately 5 minutes.
• Add the following ingredients in the order given, cooking 1 minute before adding the next; onion, celery, carrot, zucchini, garlic and cabbage.
• Add the tomatoes and bring to a simmer over high heat.
• Stir in the water, broth, red wine, salt,thyme,cloves and pepper.
• Bring to a boil.
• Reduce the heat to low and simmer until the vegetables are tender, approximately 1 hour. Stir in the beans and cook for 5 minutes just until heated through.
• Stir in the balsamic vinegar.
• Serve hot.

BALSAMIC MINESTRONE SOUP

Steps:

• Heat olive oil in large saucepot over medium-high heat. Add onions and carrots and cook until tender; about 5 minutes. Add sauce and vegetable broth.
• Stir in zucchini, spinach and kidney beans. Bring to boil, cover and reduce to heat to medium-low. Cook 10 minutes.
• Stir in cheese and pasta. Cook until heated through; about 5 minutes. Serve with additional cheese and a dollop of pesto if desired.

ITALIAN MINESTRONE SOUP

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.