Genovese Minestrone No Tomatoes Recipes

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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.

GENOVESE MINESTRONE (NO TOMATOES)



Genovese Minestrone (No Tomatoes) image

This recipe is a combination of several recipes. The search began because my mother-in-law can't eat tomatoes so the flavour base had to be something else. Cooking time of 40 minutes seems a bit extreme for spinach but it works. For vegetarians, simply omit the pancetta.

Provided by Gourmand

Categories     Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 19

3 tablespoons olive oil
5 garlic cloves, chopped
2 medium onions, chopped
2 cups celery, chopped including some leaves
4 cups carrots, sliced
7 cups chicken broth
1/2 cup white wine
1 1/2 cups canned black beans, drained and rinsed
3/4 lb green beans, fresh
4 cups spinach leaves, rinsed
3 cups butternut squash, cubed
2 teaspoons oregano, dried
1 teaspoon salt
1 tablespoon pepper
1 cup basil pesto
1/2 lb pancetta, chopped and fried
1/2 lb pasta, small shells
1/2 cup parmesan cheese, grated
1 tablespoon olive oil

Steps:

  • Heat olive oil over medium high heat in a dutch oven. Add garlic, onions, celery and carrots and sauté until onions begin to soften.
  • Add broth, wine, black and green beans, spinach, squash, oregano, salt and pepper. Bring to a boil, cover, reduce heat and simmer for 40 minutes. Add in pesto and adjust salt to your liking.
  • If making ahead, simply stop at this point, then reheat the vegetable mixture and continue with the recipe.
  • While vegetables are cooking, sauté pancetta until crisp. Reserve rendered fat to add to the vegetables if you wish. Cook the pasta according to package directions and stir in to the vegetables.
  • To serve, ladle soup into bowls and top with the pancetta and parmesan.

MINESTRONE ALLA GENOVESE (GENOVESE VEGETABLE SOUP)



MINESTRONE ALLA GENOVESE (GENOVESE VEGETABLE SOUP) image

Categories     Soup/Stew

Number Of Ingredients 19

1/4 lb. salt pork
fresh parsley
1 small clove garlic
1 onion, diced
1 carrot, sliced
1/4 head cabbage, shredded
1 stick celery, sliced
leek, sliced
1 cup lima beans
1/4 lb. string beans, cut
1/4 lb. fresh fava beans
1 fresh tomato, large
1 diced potato
zucchini flowers
salt and pepper
pesto
grated cheese
stock
noodles

Steps:

  • Render first three ingredients. Saute vegetables to golden color. Add either stock or boiling water-about 6 or 7 pints. Cook slowly until all vegetables and beans are done, but add zucchini last 20 minutes. Add about three tablespoons pesto and grated cheese. Add noodles. Homemade noodles are best and they also thicken the minestrone. Serve with plenty of grated cheese, Submitted by Mary Parisi Serve with a tossed green salad. No special ingredients are suggested but perhaps the addition of fresh sweet basil to the salad dressing.

MINESTRONE ALLA GENOVESE



MINESTRONE ALLA GENOVESE image

Categories     Soup/Stew

Yield 8 servings

Number Of Ingredients 17

1/4 cup olive oil
1 clove garlic minced
1 onion finely chopped
1 leek, washed & diced
1 T. parsley
1/2 teas. dried thyme
1 T. tomato paste
3 med. tomatoes, peeled seeded & chopped (or 1 can whole tomatoes)
2 stalks celery chopped
2 carrots diced
2 potatoes diced
1 (10oz.) pkg. frozen string or italian green beans
6 cups water
6 beef boullion cubes
1/2 cup elbow macaroni or dilali
1-1/2 cups drained cooked kidney beans
Grated parmesan cheese

Steps:

  • Heat olive oil in large kettle. Add garlic, onion, leek, parsley & thyme. Cook until onion is transparent. Add tomato paste, tomatoes, celery, carrots, potatoes, string beans, water and boullion cubes. Simmer covered about 1 hour. Bring to boil; add macaroni; cook until tender; about 8-10 min. Add kidney beans; heat. Serve with parmesan cheese.

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