Three Bean Spring Minestrone Recipes

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THREE BEAN SPRING MINESTRONE



Three bean spring minestrone image

Enjoy this three bean minestrone soup as a healthy lunch or supper. Full of protein, it will keep you going through the day and contains 3 of your 5-a-day

Provided by Sophie Godwin - Cookery writer

Categories     Lunch, Soup, Starter, Supper

Time 25m

Number Of Ingredients 12

2 tbsp olive oil , plus extra for drizzling
1 banana shallot , chopped
1 fennel bulb , thinly sliced
2 garlic cloves , chopped
400g can cannellini beans
400g can borlotti beans
700ml vegetable stock
100g green beans , chopped
rind of a vegetarian hard cheese , plus 30g, grated
150g frozen peas
1 lemon , zested
handful basil leaves , torn to serve

Steps:

  • Put the oil in a saucepan over a medium heat, add the shallot, fennel, garlic and a pinch of salt and cook until softened. Drain the beans, reserving the starchy water from half of one can. Tip these into the pan along with the stock, green beans and cheese rind. Cook for 15 mins until the green beans are completely softened.
  • Stir in the peas, cook for a couple of mins more, then stir in the lemon zest and grated cheese.

Nutrition Facts : Calories 367 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 8 grams sugar, Fiber 18 grams fiber, Protein 22 grams protein, Sodium 1.3 milligram of sodium

SPRING MINESTRONE VERDE WITH PISTACHIO PESTO



Spring Minestrone Verde with Pistachio Pesto image

Step 1: Prep this simple soffritto and nutty pesto. Step 2: Make beautiful, clean soups on a whim.

Provided by Andy Baraghani

Categories     Bon Appétit     Bean     Soup/Stew     Spring     Pistachio     Basil     Sugar Snap Pea     Kale     Parmesan     Dinner     Peanut Free     Soy Free

Yield Serves 4

Number Of Ingredients 27

For the soffritto:
1/4 cup olive oil
2 medium onions, finely chopped
3 medium leeks, white and pale-green parts only, finely chopped
3 celery stalks, finely chopped
Kosher salt
For the pesto:
2 tablespoons raw pistachios
1 garlic clove, chopped
1 cup (packed) basil leaves
1 cup (packed) parsley leaves with tender stems
2/3 cup olive oil, divided
1/2 cup finely grated Parmesan
1/2 teaspoon finely grated lemon zest
Kosher salt, freshly ground pepper
For the soup:
1 tablespoon olive oil
4 sprigs thyme
1 bay leaf
4 cups low-sodium chicken stock or water
6 ounces sugar snap peas, trimmed, sliced in half crosswise
1/2 bunch small Tuscan kale, ribs and stems removed, leaves torn
1 (14.5-ounce) can cannellini (white kidney) beans, rinsed
1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
Kosher salt, freshly ground pepper
Thinly shaved Parmesan and crushed red pepper flakes (for serving)
4 3/4-inch-thick slices country-style bread, toasted

Steps:

  • Make the soffritto:
  • Heat oil in a large skillet over medium-high. Cook onions, leeks, and celery, stirring often, until soft but not browned, 6-8 minutes. Season with salt.
  • Make the pesto:
  • Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 6-8 minutes. Let cool; crush using a small saucepan (you want a mix of sizes).
  • Pulse garlic, basil, parsley, and 1/3 cup oil in a food processor until a coarse purée forms. Transfer to a medium bowl and mix with Parmesan, lemon zest, crushed nuts, and remaining 1/3 cup oil; season with salt and pepper.
  • Make the soup:
  • Heat oil in a medium pot over medium-high. Cook thyme, bay leaf, and 1/2 cup soffritto, stirring often, until fragrant, about 2 minutes. (Reserve remaining soffritto for another use.) Add stock and bring to a boil. Reduce heat to a simmer and add sugar snap peas; cook until crisp-tender, about 4 minutes. Add kale, beans, and peas and cook until kale is wilted and peas are tender, about 3 minutes. Taste and adjust seasoning with salt and black pepper.
  • Serve soup, topped with some Parmesan and red pepper flakes, with toast and pesto.
  • Do Ahead
  • Soffritto can be made 3 days ahead. Let cool; cover and chill, or freeze up to 1 month.

HEARTY AND HEALTHY 3 BEAN MINESTRONE



Hearty and Healthy 3 Bean Minestrone image

Cooking Channel serves up this Hearty and Healthy 3 Bean Minestrone recipe from Rachael Ray plus many other recipes at CookingChannelTV.com

Provided by Rachael Ray : Cooking Channel

Time 2h

Yield 4 servings

Number Of Ingredients 30

8 cups Parmigiano and Herb-Fortified Stock, recipe follows
4 Roasted Tomatoes, chopped, recipe follows
2 tablespoons extra-virgin olive oil, plus some for drizzling
1 1/8-inch-thick slice prosciutto di Parma, about 1/4 pound, optional
1 onion, chopped
2 to 3 ribs celery, finely chopped
2 carrots, peeled and finely chopped
4 cloves roasted garlic (from roasted tomato recipe), recipe follows
1 red chile pepper, finely chopped or thinly sliced (recommended: Fresno or Holland)
Salt and freshly ground black pepper
1 pound small potatoes, chopped or 1 cup small pasta
1 (15-ounce) can cannellini beans, drained
1 (15 to 15.5-ounce) can garbanzo beans, drained
5 ounces fresh, thin green beans, cut into thirds
1 small head escarole or small bundle chard, shredded
Lemon zest
Parmesan cheese, shredded, for topping
Hot, crusty bread for mopping
1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese or a few small pieces rind perhaps saved-up
Herb bundle of several sprigs each fresh thyme, parsley and rosemary, tied
1 onion, peeled and quartered
2 ribs celery, sliced on angle
2 carrots, sliced on angle
Peeled rind of 1 lemon
2 fresh bay leaves
4 cups chicken stock
12 cups (3 quarts) water
24 ripe organic vine tomatoes or large plum tomatoes
Several cloves garlic, crushed
Extra-virgin olive oil, for liberal drizzling

Steps:

  • Set aside or prepare the stock and roasted tomatoes.
  • Heat a large pot or Dutch oven over medium to medium-high heat, add extra-virgin olive oil, a couple of turns of the pan. Add the prosciutto and stir a couple of minutes. Add the chopped onions, celery, carrots, garlic, and chile pepper, season with salt, and pepper. If you are using potatoes, add them here. If you are using pasta, heat a second medium pot of water to a boil for the pasta and cook according to package directions for al dente. Cool the pasta and drizzle with a touch of extra-virgin olive oil. Cover and store separately from the soup. Cover the pan and sweat the vegetables 10 minutes, stirring occasionally. Add the cannellini beans, garbanzo beans, prepared stock and prepared tomatoes. Bring the soup to a boil and add the green beans. Bring the soup back to a bubble, then turn off the heat and cool the soup. Store the soup in the refrigerator for a make-ahead meal.
  • To reheat the soup: Place the soup over medium-high heat. Crisp up the bread in a warm oven. When the soup comes to a boil, stir in the cooked pasta, escarole, and a little lemon zest. Turn off the heat when pasta is warmed through. Serve the soup in shallow bowls and top with cheese, a drizzle of extra-virgin olive oil, and crusty bread alongside for mopping.
  • For the stock:
  • Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.
  • For the tomatoes:
  • Heat the oven to 500 degrees F.
  • Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl.

Nutrition Facts : Calories 531 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 5 milligrams, Sodium 1092 milligrams, Carbohydrate 87 grams, Fiber 18 grams, Protein 23 grams, Sugar 12 grams

HEARTY AND HEALTHY 3 BEAN MINESTRONE



Hearty and Healthy 3 Bean Minestrone image

Provided by Rachael Ray : Food Network

Time 2h

Yield 4 servings

Number Of Ingredients 30

8 cups Parmigiano and Herb-Fortified Stock, recipe follows
4 Roasted Tomatoes, chopped, recipe follows
2 tablespoons extra-virgin olive oil, plus some for drizzling
1 1/8-inch-thick slice prosciutto di Parma, about 1/4 pound, optional
1 onion, chopped
2 to 3 ribs celery, finely chopped
2 carrots, peeled and finely chopped
4 cloves roasted garlic (from roasted tomato recipe), recipe follows
1 red chile pepper, finely chopped or thinly sliced (recommended: Fresno or Holland)
Salt and freshly ground black pepper
1 pound small potatoes, chopped or 1 cup small pasta
1 (15-ounce) can cannellini beans, drained
1 (15 to 15.5-ounce) can garbanzo beans, drained
5 ounces fresh, thin green beans, cut into thirds
1 small head escarole or small bundle chard, shredded
Lemon zest
Parmesan cheese, shredded, for topping
Hot, crusty bread for mopping
1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese or a few small pieces rind perhaps saved-up
Herb bundle of several sprigs each fresh thyme, parsley and rosemary, tied
1 onion, peeled and quartered
2 ribs celery, sliced on angle
2 carrots, sliced on angle
Peeled rind of 1 lemon
2 fresh bay leaves
4 cups chicken stock
12 cups (3 quarts) water
24 ripe organic vine tomatoes or large plum tomatoes
Several cloves garlic, crushed
Extra-virgin olive oil, for liberal drizzling

Steps:

  • Set aside or prepare the stock and roasted tomatoes.
  • Heat a large pot or Dutch oven over medium to medium-high heat, add extra-virgin olive oil, a couple of turns of the pan. Add the prosciutto and stir a couple of minutes. Add the chopped onions, celery, carrots, garlic, and chile pepper, season with salt, and pepper. If you are using potatoes, add them here. If you are using pasta, heat a second medium pot of water to a boil for the pasta and cook according to package directions for al dente. Cool the pasta and drizzle with a touch of extra-virgin olive oil. Cover and store separately from the soup. Cover the pan and sweat the vegetables 10 minutes, stirring occasionally. Add the cannellini beans, garbanzo beans, prepared stock and prepared tomatoes. Bring the soup to a boil and add the green beans. Bring the soup back to a bubble, then turn off the heat and cool the soup. Store the soup in the refrigerator for a make-ahead meal.
  • To reheat the soup: Place the soup over medium-high heat. Crisp up the bread in a warm oven. When the soup comes to a boil, stir in the cooked pasta, escarole, and a little lemon zest. Turn off the heat when pasta is warmed through. Serve the soup in shallow bowls and top with cheese, a drizzle of extra-virgin olive oil, and crusty bread alongside for mopping.
  • For the stock:
  • Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.
  • For the tomatoes:
  • Heat the oven to 500 degrees F.
  • Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl.

Nutrition Facts : Calories 531 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 5 milligrams, Sodium 1092 milligrams, Carbohydrate 87 grams, Fiber 18 grams, Protein 23 grams, Sugar 12 grams

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