Home Style Minestrone 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.

HOME-STYLE MINESTRONE



Home-Style Minestrone image

Enjoy this recipe made with Progresso® chicken broth, tomatoes and cannellini beans.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 50m

Yield 10

Number Of Ingredients 13

1/4 cup extra-virgin olive oil
6 medium cloves garlic, chopped
2 cups finely chopped yellow onions (2 small)
1 cup diced celery (2 medium stalks)
1 cup diced carrots (2 medium)
1 tablespoon finely chopped fresh rosemary or thyme leaves
1 can (15 oz) Progresso™ cannellini beans, drained
1 1/2 cups Muir Glen™ organic diced tomatoes, undrained (half of 28-oz can)
4 cups diced green or yellow zucchini (5 small)
1 cup uncooked tubetti pasta or other small tube pasta (4 oz)
2 cartons (32 oz each) Progresso™ reduced-sodium chicken broth
Salt and freshly ground black pepper, if desired
1/2 cup shredded Parmesan cheese

Steps:

  • In 6-quart stockpot, heat oil over medium-high heat. Add garlic; cook and stir until garlic begins to brown. Stir in onions, celery and carrots; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.
  • Stir in rosemary, beans, tomatoes, zucchini, pasta and broth. Heat to boiling. Reduce heat; cover and simmer about 20 minutes or until pasta is tender. Season with salt and pepper. Serve with cheese.

Nutrition Facts : Calories 230, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1, Fiber 5 g, Protein 11 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 5 g, TransFat 0 g

ITALIAN MINESTRONE SOUP



Italian Minestrone Soup image

Nothing says more "comfort food" than thick, creamy Minestrone Soup.Italian Minestrone soup is made with seasonal veggies, legumes and small pasta shape or rice.

Provided by Italian Recipe Book

Categories     Soup

Number Of Ingredients 15

1 onion (, roughly chopped)
2 carrots (, roughly chopped)
2-3 selery ribs (, roughly chopped)
½ cup diced pancetta ((optional))
1 ½ cup pumpkin or butternut squash (, cut in cubes)
1 large potato or 1 ½ cup potatoes (, cut in cubes)
1 large tomato chopped or 10 cherry tomatoes (, cut in quarters)
1 small savoy cabbage (, roughly chopped)
1 can ((14 oz) borlotti beans)
⅓ cup ditalini pasta or other small pasta shape
Extra virgin olive oil
1 bay leaf
2 rosemary sprigs
1 garlic clove ((optional))
Salt to taste

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.

TURKEY MINESTRONE SOUP



Turkey Minestrone Soup image

A hearty Minestrone Soup using leftover Thanksgiving Turkey with baby pasta shells, cannellini beans and kale.

Provided by Sylvia Fountaine | Feasting at Home Blog

Categories     Soup

Time 40m

Yield 5

Number Of Ingredients 27

1-2 tablespoons olive oil
1 onion,diced
1 large carrot, peeled and thinly sliced,cut into half-moons
2 celery stocks, thinly sliced
6 fat garlic cloves, rough chopped
1 tablespoon fresh thyme- or sub dried oregano and/or dried basil
6 cups flavorful turkey Stock ( see below)or use chicken stock
1 can diced tomatoes ( 1 ½ cups) and their juices
1 teaspoon salt
½ teaspoon cracked pepper
1 cup pasta like little shells ( or use GF pasta)
1 can cannellini beans ( rinsed and drained) or use white beans, pinto or cooked heirloom beans
1 -2 cups turkey meat
1 teaspoon soy sauce or GF Braggs Liquid Amino
pinch cayenne
Handful Tuscan or Lacinato Kale
Garnish- fresh parsley, basil ribbons, lemon zest, drizzle olive oil and/ or grated parmesan or romano
Turkey Stock
5 lbs Turkey bones ( legs, ribs, carcass, neck)
1 onion
6 smashed garlic
1-2 carrots, rough chopped
1 -2 celery stalks, rough chopped
10-15 peppercorns
4 bay leaves
fresh herb sprigs ( thyme, rosemary sage) optional
Water

Steps:

  • Place turkey bones- legs, ribs and carcass in a large pot.
  • Add a sliced onion, 6 smashed garlic cloves, celery, carrot, peppercorns, bay leaves and a few sprigs fresh herbs. If you have other veggie scraps, feel free to add.
  • Add enough water to cover by 2 inches.
  • Bring to a simmer, then reduce heat to low and simmer very gently, for about 2 hours, skimming the surface every 30-40 minutes. Cook until stock is flavorful. Strain.
  • To remove more fat, chill and fat will rise to the top and harden for easy removal.
  • In a large pot, heat oil over med- high heat.
  • Add onion, carrots, celery and garlic and cook 6-8 minutes, stirring often, cooking until onion begins to brown, turning heat to medium if necessary.
  • Add thyme, 6 cups turkey stock, tomatoes, salt and pepper and bring to a boil.
  • Once boiling add 1 cup pasta ( don't be tempted to add more), beans and turkey meat.
  • Cook 10 minutes, or until pasta is cooked. Add kale and stir to wilt.
  • Taste for salt, add soy sauce for depth, and pinch cayenne for a little heat.
  • Divide among bowls, sprinkle with fresh parsley or basil ribbons, a drizzle of olive oil, lemon zest or grated parmesan.

Nutrition Facts : ServingSize 1 ½ cups, Calories 257 calories, Sugar 5.1 g, Sodium 1364.6 mg, Fat 5.1 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 28.2 g, Fiber 4.8 g, Protein 25.3 g, Cholesterol 51.6 mg

MICHAEL'S HOME-STYLE MINESTRONE



Michael's Home-Style Minestrone image

Make and share this Michael's Home-Style Minestrone recipe from Food.com.

Provided by txroc1231

Categories     Vegetable

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 13

1/4 cup extra virgin olive oil
6 medium garlic cloves, chopped
2 cups finely chopped yellow onions (2 small)
1 cup diced celery (2 medium stalks)
1 cup diced carrot (2 medium)
1 tablespoon finely chopped fresh rosemary or 1 tablespoon thyme leaves
1 (15 ounce) can progresso cannellini beans, drained
1 1/2 cups undrained progresso diced tomatoes (half of a 28-oz can)
4 cups diced green zucchini (5 small)
1 cup uncooked tubetti pasta (4 oz) or 1 cup other small penne pasta (4 oz)
2 (32 ounce) cartons progresso reduced-sodium chicken broth
salt & freshly ground black pepper, if desired
1/2 cup shredded parmesan cheese

Steps:

  • In 6-quart stockpot, heat oil over medium-high heat. Add garlic; cook and stir until garlic begins to brown. Stir in onions, celery and carrots; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.
  • Stir in rosemary, beans, tomatoes, zucchini, pasta and broth; heat to boiling. Reduce heat.
  • Cover; simmer about 20 minutes or until pasta is tender. Season with salt and pepper. Serve with cheese.
  • 10 servings (about 1 1/2 cups each).
  • 2008 © and ®/TM of General Mills.
  • © 2008 NapaStyle Inc.

CONTEST-WINNING EASY MINESTRONE



Contest-Winning Easy Minestrone image

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

Categories     Dinner     Lunch

Time 1h5m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 18

2 large carrots, diced
2 celery ribs, chopped
1 medium onion, chopped
1 tablespoon olive oil
1 tablespoon butter
2 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cans (8 ounces each) no-salt-added tomato sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups shredded cabbage
1 tablespoon dried basil
1-1/2 teaspoons dried parsley flakes
1 teaspoon dried oregano
1/2 teaspoon pepper
1 cup uncooked whole wheat elbow macaroni
11 teaspoons grated Parmesan cheese

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

HOMESTYLE MINESTRONE SOUP



Homestyle Minestrone Soup image

This soup is so hearty and filling, but very healthy and low cal! We gobbled this up in two days! I chose not to add any pasta-the potatoes giving enough starch for me. If I decided to add 1 1/2 cups small pasta, i think i would cook it half-way, then add it at last 10 minutes and possibly add another 1/4 cup of water. This can also be made vegetarian by omitting the ground chuck. Enjoy!!!

Provided by Cindy1

Categories     Beans

Time 50m

Yield 15-20 serving(s)

Number Of Ingredients 24

5 lbs lean ground chuck, browned and drained
1 bay leaf
1 1/2 teaspoons garlic powder
1 1/2 teaspoons coarse ground black pepper
1/2 teaspoon salt (I sometimes will add a few beef bouillion cubes to this soup, but then I cut the salt out altogether)
1 (14 1/2 ounce) can dark red kidney beans, simmered til the beans crack open
1 tablespoon garlic-flavored olive oil
1 1/2 cups sliced carrots
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped green bell pepper
5 cups water
2 cups potatoes, peeled and cubed,3/4 to 1 inch pieces
1 1/2 teaspoons garlic powder
1 1/2 teaspoons coarse ground black pepper
1 1/2 tablespoons italian seasoning
1/4 cup sweet basil
1 teaspoon salt
2 cups shredded cabbage (1 inch wide shreds)
1 (15 1/4 ounce) can whole kernel corn, drained
1 (14 1/2 ounce) can cut green beans, drained
1 (16 ounce) jar ragu spaghetti sauce ("Chunky Gardenstyle, Tomato, Garlic, & Onion")
3 (14 1/2 ounce) cans red gold stewed tomatoes
grated parmesan cheese (, Optional)

Steps:

  • Browning ground chuck and seasonings in a medium-large frying pan, drain and set aside.
  • Simmer the kidney beans in a small sauce pan (The beans will crack open in about 20 minutes).
  • Chop, then saute the fresh vegetables in the olive oil, using a large stew pot, covered (about an 8 qt pot would be perfect).
  • When the onions and celery are somewhat clear, add the water, potatoes, and seasonings to the stew pot.
  • Cook on high heat til it comes to a boil, then turn the heat down to medium, cover and slowly boil for 8 minutes, or until the carrots are done.
  • Add the cabbage and let it cook, covered, for another 5-8 minutes, or until the potatoes seem to be half-cooked.
  • Add the ground chuck, kidney beans, and the remaining ingredients, bring to bubbling, then simmer for 10-15 minutes more, or until potatoes are done.
  • Don't allow the potatoes to cook too much or they will just fall apart.
  • Serve steaming hot with crackers& crusty buttered bread.
  • Sprinkle some parmesean cheese ontop, if you want.
  • For all you vegetarians, simply omit the ground chuck, cut down 1- 1/2 cups of water and I think it would taste great!
  • I hope you all enjoy my soup!

HOME-STYLE MINESTRONE



Home-Style Minestrone image

Minestrone soup is one of life's great pleasures. Serve with thick slices of toasted Italian country bread and enjoy a timeless classic of Italian cooking.

Provided by Progresso

Categories     Trusted Brands: Recipes and Tips     Progresso®

Yield 10

Number Of Ingredients 13

¼ cup extra-virgin olive oil
6 medium cloves garlic, chopped
2 cups finely chopped yellow onions
1 cup diced celery
1 cup diced carrots
1 tablespoon finely chopped fresh rosemary or thyme leaves
1 (15 ounce) can Progresso® cannellini beans, drained
1 ½ cups Progresso® diced tomatoes
4 cups diced green or yellow zucchini
1 cup uncooked tubetti pasta or other small tube pasta
2 (32 ounce) cartons Progresso® reduced sodium chicken broth
Salt and freshly ground black pepper, if desired
½ cup shredded Parmesan cheese

Steps:

  • In 6-quart stockpot, heat oil over medium-high heat. Add garlic; cook and stir until garlic begins to brown. Stir in onions, celery and carrots; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.
  • Stir in rosemary, beans, tomatoes, zucchini, pasta and broth; heat to boiling. Reduce heat.
  • Cover; simmer about 20 minutes or until pasta is tender. Season with salt and pepper. Serve with cheese.

Nutrition Facts : Calories 180.1 calories, Carbohydrate 21.2 g, Cholesterol 3.5 mg, Fat 7.3 g, Fiber 3.8 g, Protein 8.1 g, SaturatedFat 1.6 g, Sodium 696.8 mg, Sugar 4.2 g

HOME-STYLE MINESTRONE



HOME-STYLE MINESTRONE image

Categories     Soup/Stew

Yield 10

Number Of Ingredients 13

1/4 cup extra-virgin olive oil
6 medium cloves garlic, chopped
2 cups finely chopped yellow onions (2 small)
1 cup diced celery (2 medium stalks)
1 cup diced carrots (2 medium)
1 tablespoon finely chopped fresh rosemary or thyme leaves
1 can (15 oz) Progresso® cannellini beans, drained
1 1/2 cups undrained Progresso® diced tomatoes (half of a 28-oz can)
4 cups diced green or yellow zucchini (5 small)
1 cup uncooked tubetti pasta or other small tube pasta (4 oz)
2 cartons (32 oz each) Progresso® reduced-sodium chicken broth
Salt and freshly ground black pepper, if desired
1/2 cup shredded Parmesan cheese

Steps:

  • In 6-quart stockpot, heat oil over medium-high heat. Add garlic; cook and stir until garlic begins to brown. Stir in onions, celery and carrots; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender. Stir in rosemary, beans, tomatoes, zucchini, pasta and broth; heat to boiling. Reduce heat. Cover; simmer about 20 minutes or until pasta is tender. Season with salt and pepper. Serve with cheese. 10 servings (about 1 1/2 cups each)

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