Sweet Potato Minestrone Recipes

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SIMPLE ITALIAN MINESTRONE SOUP



Simple Italian Minestrone Soup image

Simple and hearty Italian minestrone soup, brimming with vegetables, beans and a little pasta. The draw here is in the thick, flavorful tomato broth with piney rosemary, lots of fresh herbs, and Parmesan rind (a secret ingredient that Italian grandmothers have been using for years to flavor their soups)!

Provided by Suzy Karadsheh

Categories     Soup

Number Of Ingredients 20

1/4 cup extra virgin olive oil
1 small yellow onion (chopped)
2 carrots (chopped)
2 celery stalks (diced)
4 garlic cloves (minced)
1 zucchini or yellow squash (diced)
1 cup green beans (fresh or frozen, trimmed and cut into 1-inch pieces, if needed)
Salt and pepper
1 tsp paprika
1/2 tsp rosemary
1 15- oz can crushed tomatoes
6 cups broth (vegetable or chicken broth)
1- inch Parmesan cheese rind (optional)
1 bay leaf
2 to 3 springs fresh thyme
1 15- oz can kidney beans
Large handful chopped parsley
Handful fresh basil leaves
Grated Parmesan cheese (to serve (optional))
2 cups already cooked small pasta such as ditalini or elbow pasta

Steps:

  • In a large Dutch oven, heat the extra virgin olive oil over medium heat until shimmering but not smoking. Add onions, carrots and celery. Raise heat to medium-high, if you need to, and cook, tossing regularly, until the veggies soften a bit (about 5 minutes or so). Add the garlic and cook another minute, tossing regularly.
  • Add the zucchini or yellow squash and green beans. Season with paprika, rosemary, and a generous pinch of kosher salt and pepper. Toss to combine.
  • Now add the crushed tomatoes, broth, fresh thyme, bay leaf and Parmesan rind (if using.) Bring to a boil, then reduce the heat to a gentle simmer and partially cover the pot. Let simmer for about 20 minutes or so.
  • Uncover the pot and add the kidney beans. Cook for another 5 to 10 minutes.
  • Finally, Stir in the parsley and fresh basil. And, if serving immediately, stir in the cooked pasta and simmer ever so briefly till the pasta is warmed through; do not overcook. (See Cook's Tip #2)
  • Remove the cheese rind and bay leaf. Taste and adjust seasoning to your liking. Serve the minestrone hot in dinner bowls with a sprinkle of grated Parmesan (optional.)

Nutrition Facts : Calories 211.9 kcal, SaturatedFat 1.5 g, Carbohydrate 26.7 g, Fiber 7.4 g, Protein 6.8 g, Cholesterol 0.7 mg, ServingSize 1 serving

THE BEST MINESTRONE



The Best Minestrone image

While it's positively packed with vegetables, this soup is still hearty and filling. We rendered the fat from pancetta and used it to cook the vegetables to add more depth of flavor. The addition of white beans and pasta help make it a meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

3 tablespoons olive oil
4 ounces pancetta, cut into 1/8-inch pieces
3 large carrots, cut into 1/2-inch pieces
2 large celery stalks, cut into 1/2-inch pieces
1 medium yellow onion, chopped
3 cloves garlic, finely grated
2 bay leaves
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
12 ounces small Yukon potatoes, quartered
1 large zucchini, cut into 1/2-inch pieces
One 14-ounce can whole peeled tomatoes, crushed
4 cups packed curly kale leaves, torn
One 15-ounce can cannellini beans plus liquid
1/2 cup dry ditalini or other small pasta shape
Grated Parmesan, for serving

Steps:

  • Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the meat is golden brown on all sides, 5 to 7 minutes. Transfer the pancetta with a slotted spoon to a large bowl, leaving the fat in the pot.
  • Reduce the heat to medium. Add the carrots, celery, onions, garlic, bay leaves, red pepper flakes, 4 teaspoons salt and 1/2 teaspoon black pepper and cook, stirring occasionally, until tender but not browned, 6 to 8 minutes. Add the potatoes and zucchini and cook, stirring occasionally, until slightly softened, about 5 minutes. Return the pancetta to the pot, stir in the tomatoes and 8 cups water and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the potatoes are just tender, about 20 minutes.
  • Add the kale, beans and their liquid and pasta and continue to cook until the pasta is cooked through and the kale is tender, about 10 minutes. Discard the bay leaves and season with more salt and pepper if necessary. Serve with grated Parmesan.

POTATO MINESTRONE



Potato Minestrone image

Let the aroma of this savory soup waft through your home while you get ready for the holidays. I only have to slice some bread and prepare a salad to have dinner ready. For a thicker soup, mash half of the garbanzo beans before adding them to the slow cooker. -Paula Zsiray, Logan, Utah

Provided by Taste of Home

Categories     Lunch

Time 8h40m

Yield 12 servings (about 3 quarts).

Number Of Ingredients 15

2 cans (14-1/2 ounces each) chicken or vegetable broth
1 can (28 ounces) crushed tomatoes
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) beef broth
2 cups frozen cubed hash brown potatoes, thawed
1 tablespoon dried minced onion
1 tablespoon dried parsley flakes
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1 package (10 ounces) frozen chopped spinach, thawed and drained
2 cups frozen peas and carrots, thawed

Steps:

  • In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 8 hours. Stir in spinach and the peas and carrots; cook 30 minutes or until heated through.

Nutrition Facts : Calories 125 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 916mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 6g fiber), Protein 8g protein.

SWEET POTATO MINESTRONE



Sweet Potato Minestrone image

This is a delicious hearty soup. It can easily be adapted to a slow cooker by doing step one and then transferring everything from step 1 & 2 to a slow cooker and cook on low 8-10 hours. I originally got it off a newsletter that my HMO sent out years ago and I've been making it ever since.

Provided by Susan M.

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

1 tablespoon canola oil
1 large onion, chopped
2 stalks celery, chopped
1 tablespoon italian seasoning
1/4 teaspoon black pepper, to taste
1 (28 ounce) can diced tomatoes
5 cups vegetable broth
1 lb sweet potato, peeled and diced
2 large carrots, sliced thin
6 ounces green beans, cut into 1 inch pieces (or frozen)
5 garlic cloves, minced

Steps:

  • Heat oil in a large soup pot over medium high heat. Saute onion, celery, Italian seasoning, and pepper until tender, about 5 minutes.
  • Stir in undrained tomatoes, broth, sweet potatoes, carrots, green beans and garlic. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until all vegetables are tender, about 30 minutes.

Nutrition Facts : Calories 116.3, Fat 2, SaturatedFat 0.2, Sodium 269.1, Carbohydrate 23.8, Fiber 4.8, Sugar 8.2, Protein 2.6

CORRIGAN'S MINESTRONE



Corrigan's Minestrone image

Hearty and filling vegetarian soup with potatoes, carrots, celery, onion, garlic, beans and pasta. Make sure you have the storage for the left-overs.

Provided by CORRIGAN GOMMENGINGER

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

Time 1h

Yield 12

Number Of Ingredients 14

2 tablespoons olive oil
5 potatoes, peeled and cubed
5 carrots, chopped
4 stalks celery, chopped
1 sweet onion, chopped
3 cloves garlic, chopped
1 (6 ounce) can tomato paste
1 (15 ounce) can kidney beans, drained and rinsed
1 (14 ounce) can vegetable broth
1 ½ quarts water
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
1 tablespoon salt
2 cups uncooked elbow macaroni

Steps:

  • Heat olive oil in a large pot over medium heat. Stir potatoes, carrots, celery, onion and garlic into pot. Mix in tomato paste, beans, broth and water. Season with basil, oregano and salt. Cook and stir 30 minutes, or until vegetables are tender.
  • Mix macaroni into pot. Continue cooking 10 minutes, or until macaroni is tender.

Nutrition Facts : Calories 221.1 calories, Carbohydrate 41.8 g, Fat 3.1 g, Fiber 6.7 g, Protein 7.5 g, SaturatedFat 0.4 g, Sodium 873.9 mg, Sugar 4.9 g

OVER-THE-RAINBOW MINESTRONE



Over-the-Rainbow Minestrone image

This colorful soup is vegetarian-friendly and full of fresh flavors from a rainbow of vegetables. You can use any multicolored pasta in place of the spirals. -Crystal Schlueter, Northglenn, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 6h40m

Yield 10 servings (3-3/4 quarts).

Number Of Ingredients 14

4 large stems Swiss chard (about 1/2 pound) or fresh baby spinach
2 tablespoons olive oil
1 medium red onion, finely chopped
6 cups vegetable broth
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 medium yellow summer squash or zucchini, halved and cut into 1/4-inch slices
1 medium sweet red or yellow pepper, finely chopped
1 medium carrot, finely chopped
2 garlic cloves, minced
1-1/2 cups uncooked spiral pasta or small pasta shells
1/4 cup prepared pesto
Optional toppings: Additional prepared pesto, shredded Parmesan cheese, crushed red pepper flakes and minced fresh basil

Steps:

  • Cut stems from chard; chop stems and leaves separately. Reserve leaves for adding later. In a large skillet, heat oil over medium heat. Add onion and chard stems; cook and stir until tender, 3-5 minutes. Transfer to a 6-qt. slow cooker., Stir in broth, tomatoes, kidney beans, garbanzo beans, squash, pepper, carrot and garlic. Cook, covered, on low until vegetables are tender, 6-8 hours., Stir in pasta and reserved chard leaves. Cook, covered, on low, until pasta is tender, 20-25 minutes longer; stir in pesto. If desired, serve with additional pesto, Parmesan cheese, red pepper flakes and fresh basil.

Nutrition Facts : Calories 231 calories, Fat 7g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 1015mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 6g fiber), Protein 9g protein.

SLOW-COOKER MINESTRONE



Slow-Cooker Minestrone image

There's nothing quite like the comfort of warm homemade soup, and it's even better when your slow cooker does most of the work for you! This slow-cooker minestrone is easy to put together but has all the flavor of a high-effort dish. -Erin Raatjes, New Lenox, Illinois

Provided by Taste of Home

Categories     Lunch

Time 6h50m

Yield 12 servings (4 quarts).

Number Of Ingredients 19

1 carton (32 ounces) vegetable or chicken stock
3 cups V8 or tomato juice
2 cups water
2 medium potatoes, peeled and chopped
2 celery ribs, chopped
2 medium carrots, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
3 garlic cloves, minced
2 bay leaves
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 small zucchini, chopped
1 cup uncooked ditalini or other small pasta
Grated Parmesan cheese, optional

Steps:

  • Combine the first 13 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 6-8 hours or until vegetables are tender. Stir in beans, zucchini and pasta. Cook, covered, on high about 30 minutes longer, until pasta is tender. Discard bay leaves. If desired, top with grated Parmesan cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 165 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 813mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 6g fiber), Protein 7g protein.

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