Minestra Cabbage Beans Recipes

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MINESTRA - BEANS AND GREENS SOUP



Minestra - Beans and Greens Soup image

This traditional soup is easy to make and is packed with nutrition and flavor.

Provided by Mary's Nest

Categories     Soups     Soups & Stews

Time 20m

Number Of Ingredients 8

2 tbsp Olive oil
1 medium Yellow or white onion, peeled and diced
4 cloves Fresh garlic, chopped fine
1 tsp Salt
3-4 cups Cooked cannellini beans or another white bean, divided
1 quart Chicken bone broth or chicken broth (Vegetable broth or water may be substituted. )
1 head Escarole or other tender green, washed and chopped
Parmigiano-Reggiano, grated (Optional)

Steps:

  • Pour olive oil into the saucepan or soup pot on the stove and turn the heat to medium.
  • Add onion to the heated olive oil, and sauté until the onion is softened and translucent. This process takes 2-3 minutes.
  • Add chopped garlic, and sauté for an additional minute until fragrant.
  • Add the salt, black pepper, and red pepper flakes.
  • Add half of the beans to the onion and garlic mixture. Mash the beans. (See video.)
  • Add the chopped escarole to the onion, garlic, and mashed bean mixture, and stir well to incorporate the greens.
  • Add the remaining beans and broth to the pot, stir well, and bring the mixture up to a boil. Next, turn the heat to medium, cover the pot, and allow the soup to simmer for 10 minutes.
  • After 10 minutes, turn off the heat. Your soup is ready to serve, and you can ladle it into soup bowls. If you want, you can also grate cheese on top of the soup.
  • This soup will stay fresh, refrigerated for 3-4 days. Or you can freeze it for up to 3 months.

MINESTRA: HEALTHY GREENS AND BEANS



Minestra: Healthy Greens and Beans image

A super nutritious greens and beans dish that is made in Italy.

Provided by Christina Conte

Time 30m

Number Of Ingredients 11

6 tbsp extra virgin olive oil
2 1/2 cups (20 oz) of water, or more if needed
4 cloves of fresh garlic, crushed
one large or two small Savoy cabbages, preferably organic, cut into chunks
one bunch of dandelion leaves, organic, trim off bottom inch, then cut in half
one bunch of kale, or chard, organic, cut (this is optional)
one bunch of spinach, organic, trim off bottom part of stems, cut in half
1/8 tsp dried fennel seeds
Kosher or sea salt
black pepper, freshly ground
12 oz or more, Cannellini or Borlotti (cranberry) beans, cooked (how to cook your own dried beans)

Steps:

  • Place oil, water and garlic in a very large pot; heat over medium high heat. First add the chopped Savoy cabbage and cover with the lid.
  • After about 5 minutes, stir (add the kale if using) and cover again. Let cook for another 5 minutes, then stir once more. You'll start to think that everything won't fit in the pot, but it will.
  • Now add the dandelion greens, and continue to cook over medium heat, covered, stirring now and then, for about 10 minutes. Add salt, pepper and the fennel seeds. Check to make sure the liquid has not dried up, if so, add more water.
  • The last greens to go in are the spinach, then cook for another 5 minutes or so. Now add the beans and mix well into the minestra. Taste for salt and pepper, and continue to cook for just a few minutes until the beans are heated through, and that's it.
  • Serve hot with homemade bread and slices of sweet onion! YUMMY!
  • cooked minestra with liquid (if it's too dry, add a little water)
  • 3 to 4 tablespoons of extra virgin olive oil (for about 4 cups of minestra) be sure to use top quality oil
  • stale, crusty Italian bread, torn into bite size pieces
  • In a nonstick frying pan over medium heat, put about 2 tablespoonfuls of olive oil, add the minestra and the torn pieces of bread, and drizzle about 1 or 2 more tablespoons of olive oil on top.
  • Cook, stirring frequently, until the bread has absorbed the liquid and softened, and everything is heated through. Serve hot, with slices of sweet onion, if desired.

Nutrition Facts : Calories 427 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 22 grams fat, Fiber 15 grams fiber, Protein 17 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 bowl, Sodium 508 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat

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.

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

MINESTRA



Minestra image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 to 6 cloves garlic, crushed
1/8 pound pancetta, sliced and chopped
2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
1 medium onion, chopped
2 pounds escarole, washed and coarsely chopped (2 medium bunches or 1 large bunch)
2 (14-ounce) cans, cannellini beans, drained
1 quart prepared chicken stock or broth
A couple pinches ground nutmeg or fresh grated nutmeg
Coarse salt and black pepper
Shaved Parmigiano-Reggiano, for topping
Warm, crusty bread, for mopping

Steps:

  • In a deep, large, heavy pot over moderate heat, saute garlic and pancetta in extra-virgin olive oil for 3 minutes. Add onions and cook 1 or 2 minutes longer.
  • Add the greens and wilt them down to fit them all in the pot. Add beans, broth, and nutmeg, salt and pepper. Cook over moderate to medium-high heat for 12 minutes, or until greens are no longer bitter. Serve with shaved cheese, bread, and good red wine.

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