MINESTRONE
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
Time 1h50m
Yield 20 servings (5 quarts).
Number Of Ingredients 20
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
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
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
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
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
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
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
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
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
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
HOMESTYLE MINESTRONE SOUP
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
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
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
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
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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