Rustic Italian Minestrone Recipes

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ITALIAN CHICKEN MINESTRONE



Italian Chicken Minestrone image

This chicken soup is loaded with kale, zucchini, chickpeas and carrots for a hearty meal.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 12

2 teaspoons extra-virgin olive oil
1 medium yellow onion, diced small
2 garlic cloves, minced
1 can (15 ounces) diced tomatoes
Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
3/4 cup small pasta shells
3 medium carrots, cut into 1/4-inch rounds
1 Parmesan rind, plus grated Parmesan (optional)
1 bunch kale (preferably Tuscan; 3/4 pound), tough stems and ribs removed, leaves cut into 1-inch pieces (4 cups)
1 medium zucchini, diced medium
1 can (15.5 ounces) chickpeas, rinsed and drained
Coarse salt and ground pepper

Steps:

  • In a large pot, heat oil over medium-high. Add onion and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add tomatoes with juice and cook until liquid is evaporated, 4 minutes. Add broth and bring to a boil. Add pasta, carrots, and Parmesan rind, if using, and cook 5 minutes. Add kale, zucchini, and chickpeas and cook until zucchini is crisp-tender, 5 minutes. Stir in chicken and cook until warmed through, 1 to 2 minutes. Season with salt and pepper and remove rind before serving. Sprinkle with Parmesan, if desired.

Nutrition Facts : Calories 415 g, Fat 10 g, Fiber 8 g, Protein 38 g, SaturatedFat 3 g

CLASSIC MINESTRONE



Classic Minestrone image

This famous Italian soup has been much imitated around the world with very different results. The homemade version is a delicious revelation and is also extremely healthy, as it has pasta, beans and fresh vegetables. Try to make the minestrone a day early and refrigerate as this improves the flavors. Serve with grated Parmesan cheese and chopped fresh parsley.

Provided by Anonymous

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Minestrone

Time 1h15m

Yield 4

Number Of Ingredients 12

3 tablespoons olive oil
1 leek, sliced
2 carrots, chopped
1 zucchini, thinly sliced
4 ounces green beans, cut into 1 inch pieces
2 stalks celery, thinly sliced
1 ½ quarts vegetable stock
1 pound chopped tomatoes
1 tablespoon chopped fresh thyme
1 (15 ounce) can cannellini beans, with liquid
¼ cup elbow macaroni
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large saucepan, over medium heat. Add leek, carrots, zucchini, green beans and celery. Cover, and reduce heat to low. Cook for 15 minutes, shaking the pan occasionally.
  • Stir in the stock, tomatoes and thyme. Bring to a boil, then replace the lid, and reduce heat to low; simmer gently for 30 minutes.
  • Stir in the cannellini beans with liquid and pasta. Simmer for an additional 10 minutes, or until pasta is al dente. Season with salt and pepper to taste before serving.

Nutrition Facts : Calories 320 calories, Carbohydrate 44.5 g, Fat 12 g, Fiber 10.1 g, Protein 12 g, SaturatedFat 1.7 g, Sodium 470.9 mg, Sugar 7.8 g

CLASSIC ITALIAN MINESTRONE (SOUPE PAYSANNE)



Classic Italian Minestrone (Soupe Paysanne) image

Minestra Ingredients Directions Makes 8 servings This is a classic minestrone recipe. Classic minestrone always contains Swiss chard and red kidney beans. The other ingredients are optional, and are a matter of personal taste or choice. Zucchine, summer squash, broccoli, and cauliflower, just to name a few, work well in this recipe. I learned to love greens as a child. When school was out during the summer, I spent two weeks with my grandparents in the country. My grandmother was a former professional cook, and my grandfather always raised a large garden. There was always vegetables galore to choose from. Kale was my favorite. Kale and Swiss chard are in the same family of greens so when I saw a recipe with Swiss chard in it, I immediately decided to make it. I also kept the kidney beans from the recipe that I had, but the other ingredients are my own personal choices. This soup has a rich taste that will delight your palate. Make some and enjoy.

Provided by Molly53

Categories     Greens

Time 2h30m

Yield 29 serving(s)

Number Of Ingredients 14

1/4 lb pork fat, chopped
2 lbs boiling potatoes, peeled and diced
1 head green cabbage, cored and chopped (about 1 1/ 2 pounds)
3/4 lb swiss chard leaf, no white part,chopped
1 medium red onion, chopped
2 cloves garlic, finely chopped
6 cups water
2 cans red kidney beans (drained and well rinsed)
1 ham hock, split longways into four equal pieces (about 1/ 2 pound)
1 large tomatoes, peeled,seeded and chopped (about 10 ounces)
1/4 lb elbow macaroni
1 tablespoon salt
fresh ground black pepper
extra virgin olive oil, for drizzling

Steps:

  • In a large casserole or soup pot, cook the pork fat over medium-high heat until there is some fat in the bottom of the pot, about 5 minutes, stirring constantly.
  • Then add the potatoes, cabbage, chard, onion, and garlic until the greens are wilted, about 5 minutes.
  • Pour in the water, bring to a boil, then reduce the heat to low, add the beans, ham or smoked bacon, and tomato, and cook until the beans are tender, 2 to 3 hours.
  • Add the elbow macaroni and continue to cook until a spoon can stand straight up in the center of the soup, and the pasta is tender--about 15 minutes.
  • Season with salt and pepper, drizzle with olive oil, and serve.

Nutrition Facts : Calories 128, Fat 4.2, SaturatedFat 2, Cholesterol 4.3, Sodium 274.7, Carbohydrate 18.9, Fiber 3.9, Sugar 2, Protein 4.5

RUSTIC ITALIAN MINESTRONE



Rustic Italian Minestrone image

I found this on the food fit website. I guessed on the times since I have not made this yet but plan to before winter is over/ yum! UPDATE:Made 1-18-09 and it was good. I used frozen green beans ans they worked really well.

Provided by punkyluv

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1 medium onion, chopped
1 large carrot, peeled and chopped
2 stalks celery, chopped
2 garlic cloves, minced
salt
fresh ground black pepper
1 (16 ounce) can chopped tomatoes
5 cups low sodium vegetable broth or 5 cups chicken broth
1 tablespoon chopped fresh basil or 1/2 teaspoon dried basil
1 tablespoon chopped fresh oregano or 1/2 teaspoon dried oregano
1 tablespoon chopped fresh parsley or 1/2 teaspoon dried parsley
1/4 lb fresh green beans, stemmed and cut into 1-inch lengths
1 (16 ounce) can cannellini beans, rinsed and drained
2 medium zucchini, quartered and chopped
1 cup raw small shell pasta
1/2 cup freshly grated parmesan cheese

Steps:

  • In a large soup pot, heat the olive oil over medium heat. Add the onion, carrot and celery and cook for 5 minutes, or until the vegetables begin to soften. Add the garlic, season with salt and pepper and cook for 2 minutes more.
  • Add the tomatoes, vegetable or chicken broth and herbs, bring to a boil and turn down to a simmer.
  • Add the green and cannellini beans and simmer for 2 minutes.
  • Add the zucchini and pasta and simmer for 10 minutes, or until all of the vegetables are tender and the pasta is al dente. Season with salt and pepper.
  • Serve the soup in large bowls with a sprinkling of Parmesan cheese.

Nutrition Facts : Calories 214.1, Fat 5.9, SaturatedFat 1.7, Cholesterol 5.5, Sodium 122.5, Carbohydrate 30.7, Fiber 6.2, Sugar 5, Protein 11.2

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