Family Favorite Healthy Minestrone Soup Recipes
FAMILY FAVORITE HEALTHY MINESTRONE SOUP!
This is our family's favorite minestrone soup recipe. We've tried others and keep coming back to this one, because it's usually healthier (no oil) and has more ingredients I have on hand. It's such a healthy filling meal. We are not sure where the recipe came from, but it's been on a piece of paper that is falling apart and I knew if I didn't put it in here I might lose it forever one day.
Provided by Enjolinfam
Categories Beans
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In a large soup pot combine the stock, the undrained tomatoes, potato, onion, celery, carrot, cabbage, and Italian seasoning. Bring to a boil and reduce heat. Simmer for about 15 minutes.
- Stir in the beans, corn, zucchini, and pasta. Simmer for 10 to 15 more minutes until the vegetables are tender. Season wit salt and pepper.
CONTEST-WINNING EASY MINESTRONE
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
Time 1h5m
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 18
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
HEARTY MINESTRONE SOUP
This fresh-tasting minestrone soup gets its zesty flavor from Italian sausage. When you want to use up your garden bounty of zucchini, try this recipe. If your family likes food extra spicy, use hot bulk Italian sausage instead. -Donna Smith, Fairport, New York
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, cook the sausage until no longer pink. Remove with a slotted spoon to paper towel to drain, reserving 1 tablespoon of drippings. Saute celery and onion in drippings for 5 minutes. Add sausage and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until the vegetables are tender.
Nutrition Facts : Calories 224 calories, Fat 16g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 901mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 4g fiber), Protein 10g protein.
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MINESTRONE SOUP RECIPE – SIMPLE, HEALTHY & HEARTY
From healthyseasonalrecipes.com
Reviews 53Calories 111 per servingCategory Soup
- Bring a medium saucepan of water to a boil. Add macaroni and cook according to package instructions. Drain.
- Meanwhile, heat 2 tablespoons oil in a large heavy-bottomed soup pot or dutch oven over medium-high heat. Add onion and garlic and cook, stirring often until the onion is starting to brown slightly, about 3 minutes. Add in in carrots, celery, Italian seasoning and salt, and stir to combine. Continue cooking, stirring often, until the vegetables are softened and the pan has a little fond along the bottom, 3 to 5 minutes.
- Pour in wine and cook, stirring until most of the wine is evaporated, 1 to 3 minutes. Add in broth and zucchini, increase heat to high, and bring to a boil. Reduce heat to maintain a simmer, and cook until the vegetables are tender, 4 to 6 minutes. Crush tomatoes into the soup and add any tomato sauce from the can. Stir in beans and the cooked macaroni and cook, stirring often until heated through, about 4 minutes.
- Remove from heat. Stir in basil. Serve in bowls topped with Parmesan and additional olive oil if desired.
MINESTRONE SOUP - TOGETHER AS FAMILY
From togetherasfamily.com
4.3/5 (148)Calories 195 per servingCategory Soup
- Melt butter and olive oil in a large stock pot over medium-high heat. Add the onion, carrots, celery, zucchini, and 1/2 teaspoon salt. Let cook for 8-10 minutes until tender, stirring occasionally.
- Add the diced tomatoes, beans, tomato sauce, vegetable broth, basil, parsley, oregano, salt and pepper. Stir together and let come to a low boil. Once boiling, turn down the heat to low and let simmer for 15 minutes.
- Turn heat back up to medium and add the chopped spinach and dry pasta. Let cook until pasta is done, about 10 minutes.* Stir the soup frequently to make sure the pasta is not sticking to the bottom of the pan
- Serve with a sprinkle of freshly grated parmesan cheese on top. Leftovers will keep in a covered contaner in the fridge for 3-4 days. You will probably want to add additional water when reheating leftovers.
EASY, HEALTHY MINESTRONE SOUP RECIPE | ELIZABETH RIDER
From elizabethrider.com
5/5 (1)Category SoupCuisine Gluten-FreeTotal Time 1 hr
- Heat the olive oil in a large soup pot over medium-high heat. Add the onions, carrots, celery, a large pinch of sea salt and pinch of black pepper, and sauté for 5–6 minutes, until the veggies are soft.
- Reduce heat to low, add the garlic, bay leaf and Italian herbs, and continue to sauté for another 2–3 minutes, until very fragrant. Garlic burns easily, so watch it carefully, or reduce the heat until you add the liquid.
- After the garlic is cooked and very fragrant, add the tomatoes with their juices and cook another minute. Next, add the beans, 1 quart of chicken or veggie stock, plus 4 cups of purified water (you’ll need 8 cups of liquid total; any combo of stock and/or water works). Add 2 teaspoons of sea salt and a few big pinches or turns of your black pepper grinder. Adjust the salt as needed depending on your liquid—add another teaspoon or two to taste if using no-salt-added stock.
- Turn the heat to high to let it come to a boil for one minute. If using uncooked noodles, add the 1/2 cup uncooked noodles now and cook at a low boil until the noodles are cooked through, usually about 8 minutes. Reduce to a simmer. If your noodles are already cooked, add them now and reduce the soup to a simmer. Simmer on low for 15 minutes.
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