CLASSIC MINESTRONE SOUP
Minestrone is a hearty, traditional Italian soup typically made with beans, pasta and lots of vegetables. Enjoy the slow-cooked flavor in just about 30 minutes.
Provided by College Inn® Broths and Stocks
Categories Trusted Brands: Recipes and Tips College Inn® Broths and Stocks
Time 35m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 235.3 calories, Carbohydrate 38.6 g, Cholesterol 0.3 mg, Fat 4.8 g, Fiber 8.4 g, Protein 9.6 g, SaturatedFat 0.6 g, Sodium 1220.5 mg, Sugar 5.9 g
GREEN MINESTRONE
This is the classic and authentic Italian minestrone with a green twist. No tomatoes here! You may brown some pancetta or bacon in olive oil before proceeding with the recipe if you wish. I prefer to use a good quality vegetable bouillon to vegetable broth. The taste is more authentic and you simply need to skip the salt.
Provided by Melanie C.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons olive oil in a heavy-bottomed pot over medium-high heat; cook and stir onion and garlic until onion is translucent, about 10 minutes. Add green beans, peas, and zucchini; toss to coat vegetables with oil.
- Slowly stream vegetable broth into vegetable mixture; bring to a simmer over medium heat. Stir in rosemary and great Northern beans and bring back to a simmer, about 5 minutes. Add ditalini pasta and simmer soup until pasta is tender but firm to the bite and soup has thickened, 10 to 15 minutes. Remove from heat; stir in parsley.
- Ladle soup into serving bowls and top each serving with 1 heaping tablespoon Parmesan cheese; season with salt and black pepper. Garnish soup with a drizzle of extra-virgin olive oil.
Nutrition Facts : Calories 347.6 calories, Carbohydrate 48.9 g, Cholesterol 5.9 mg, Fat 10.4 g, Fiber 9.9 g, Protein 15.9 g, SaturatedFat 2.3 g, Sodium 915.7 mg, Sugar 10.3 g
MINESTRONE SOUP
Cook up a pot of Ellie Krieger's healthy Minestrone Soup from Food Network, loaded with fresh veggies, pasta and herbs.
Provided by Ellie Krieger
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
- Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.
GREEK MINESTRONE
Make and share this Greek Minestrone recipe from Food.com.
Provided by Vicki in AZ
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a dutch oven, cook celery, onion and garlic in hot oil until tender.
- Add beef broth, water and rice.
- Bring to boiling; reduce heat.
- Simmer, covered, for 15 minutes.
- Add the torn spinach, beans, tomatoes, zucchini, thyme and pepper.
- Cook and stir until heated through.
- Top with feta cheese.
Nutrition Facts : Calories 227.4, Fat 6.2, SaturatedFat 2.4, Cholesterol 11.8, Sodium 660.6, Carbohydrate 33.5, Fiber 6.9, Sugar 4.1, Protein 11.3
GREEN MINESTRONE
Categories Soup/Stew Vegetable Kid-Friendly Healthy Bon Appétit Small Plates
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons oil in a large heavy pot over medium heat. Cook leek, fennel, yellow onion, and celery, stirring occasionally, until softened but not taking on any color, about 5 minutes. Add broth; bring to a boil, reduce heat, and simmer until vegetables are just tender, 10-15 minutes.
- Add carrots and peas and simmer until carrots are just tender, about 5 minutes; season with salt and pepper.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and add pasta to soup.
- While pasta is cooking, process parsley and remaining 4 tablespoons oil in a food processor to a coarse paste, transfer to a small bowl, and mix in shallot. Season pesto with salt and pepper. Serve soup topped with pesto, pearl onions, and Parmesan.
GREEN MINESTRONE
Minestrone is literally a BIG soup. This one tastes like it simmered all day.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat a soup pot over medium high heat. Add oil and pancetta or prosciutto. Saute 2 minutes and add onions, celery, garlic, zucchini and bay to the pot. Season vegetables with salt and pepper, to your taste. Saute vegetables 5 minutes, stirring frequently. Add white beans, garbanzo beans and chicken broth to the pot. Cover soup and bring to a boil. Add pasta and green beans to the soup and cook 8 minutes, or until pasta is just tender. Stir in spinach to wilt, 1 minute. Stir in grated cheese and ladle soup into bowls. Top soup with torn or shredded basil or chopped parsley.
More about "greek minestrone recipes"
GREEK MINESTRONE SOUP RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (4)Category EntreeCuisine MediterraneanTotal Time 30 mins
- In large saucepan, cook ground beef, onion and garlic over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
- Add all remaining ingredients; mix well. Bring to a boil over medium-high heat. Reduce heat to medium; simmer 5 to 10 minutes or until orzo is tender, stirring occasionally.
MINESTRONE SOUP RECIPE | AKIS PETRETZIKIS
From akispetretzikis.com
Servings 8-10Calories 280 per servingCategory Soups
- Cut the leek, the celery, the zucchini, the carrots, and the potato into small cubes. Then, add them to the pot.
GREEN MINESTRONE | RICARDO
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5/5 (28)Category Main DishesServings 4Total Time 40 mins
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GREEN MINESTRONE RECIPE - QUICK FROM SCRATCH VEGETABLE ...
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5/5 Servings 4
- In a large saucepan, heat the oil over moderately low heat. Add the onion, fennel, celery, and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
- Add the potatoes, broth, water, the remaining 1 1/4 teaspoons salt, and the pepper. Bring to a boil. Reduce the heat and simmer for 5 minutes. Stir in the pasta and simmer for 5 minutes longer.
- Add the Swiss chard and spinach and bring the soup back to a simmer. Cook, stirring occasionally, until the greens are wilted and the pasta is tender, about 5 minutes longer. Stir in the Parmesan.
15 MAGNIFICENT MINESTRONE RECIPES! - ONE GREEN PLANET
From onegreenplanet.org
Author Shelby HettlerPublished 2020-04-04Estimated Reading Time 7 mins
- 15-Minute Zucchini, Pea, and Watercress Minestrone. This 15-Minute Zucchini, Pea, and Watercress Minestrone by 15 Minute Vegan: Fast, Modern Vegan Cooking  is a traditional minestrone soup with a seasonal twist.
- Italian Minestrone. Minestrone soup can easily be veganized. This Italian Minestrone by Melissa Tedesco hearty, wholesome, and can feed a crowd on a budget.
- Nourishing Barley Minestrone Soup. This Nourishing Barley Minestrone Soup by Laine Rudolfa is heartwarming! It’s filled with straightening veggies like potatoes, carrots and kale.
- Slow-Cooker Minestrone. Comfort food wouldn’t be complete without this Slow-Cooker Minestrone Soup by Sabrina Estafo! Each bite is filled with good for you ingredients, leaving you nourished and with a full, satisfied stomach.
- Minestrone Soup with Pumpkin and Buckwheat. This Minestrone Soup with Pumpkin and Buckwheat by Simona Malerba is full of so many different nutrients – it is so filling and delicious.
- White Bean and Orzo Minestrone. Try this White Bean and Orzo Minestrone by Kinda Vegan, Adams Media! A delicious Italian staple that even your Nonna will be impressed by.
- Green Spring Minestrone With Orzo and Asparagus. This Green Spring Minestrone With Orzo and Asparagus by Nadine Horn and Jörg Mayer is the perfect dish to enjoy on a cool spring evening.
- Autumn Vegetable Minestrone. Minestrone is always a crowd-pleaser. It’s also a great way to empty out your fridge of any excess vegetables you may have lurking about.
- Easy and Quick Summer Minestrone. Vegetable minestrones fun and easy to make, beautiful to look at, and filling in the best way. This particular recipe for Easy and Quick Summer Minestrone by Simple Green Suppers  is a lighter for summer and has a fast cook time, so no waiting around while it simmers.
- Minestrone Pot Pie With Biscuit Topping. This recipe may not look like the traditional pot pie, but it has all of the makings of one. A golden brown encasing of bread and a deliciously savory and chunky filling.
ITALIAN MINESTRONE SOUP: BEGINNER ... - 30 DAYS OF GREEK FOOD
From 30daysofgreekfood.com
Cuisine Italian, MediterraneanCategory Main Course, SoupServings 4Estimated Reading Time 8 mins
- In a large heavy-bottomed pot heat 4 tablespoons olive oil on medium to high heat. Add the onion for 2 minutes and then the leek and celery until translucent, about 2 minutes. Stir in the garlic and then the potatoes, about 2 minutes, the peas, 2 minutes and the carrots, 2 more minutes. Stir frequently and low the heat if the vegetables stick to the bottom of the pot.
- Time to pour in the diced tomatoes. If canned, discard the liquid and stir in for 5 minutes. Add 8 cups (2 liters) hot broth or hot water. If tomatoes are fresh, keep the juices, stir in for 5 minutes and add 6-7 cups (about 1½ liter) hot broth or hot water.
- Add bay leaves, red pepper flakes (optional), salt and freshly ground black pepper. Bring to a boil, reduce to a simmer and cover partially the pot with the lid. Cook until potatoes and carrots are slightly tender, about 15 minutes.
- Uncover the pot, add the pasta* and the beans. Taste and season with more salt and pepper if needed. Continue simmering for 15 minutes until the pasta* and the vegetables are tender enough to your liking. Remove from the heat and stir in the remaining two tablespoons of olive oil.
GREEK MINESTRONE SOUP RECIPE BY ROBYN - COOKEATSHARE
From cookeatshare.com
5/5 (1)Total Time 55 minsCategory Quick And EasyCalories 281 per serving
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