THREE BEAN SPRING MINESTRONE
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
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
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
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
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
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
Provided by Rachael Ray : Food Network
Time 2h
Yield 4 servings
Number Of Ingredients 30
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
More about "three bean spring minestrone recipes"
RECIPE: SPRING MINESTRONE WITH FRESH FAVA BEANS ...
From blueapron.com
3.7/5 Total Time 30 minsCuisine ItalianCalories 580 per serving
3 BEAN VEGAN MINESTRONE SOUP (PERFECT FOR BEGINNER VEGANS ...
From traditionalplantbasedcooking.com
Ratings 1Category Dinner, LunchCuisine ItalianTotal Time 1 hr
- Add the pasta.Simmer for 10 minutes.Add the kale and cook for about 5 minutes.Check the pasta has cooked through.If using spinach it won't need cooking just add to the finished soup before serving)
SPRING MINESTRONE RECIPE | BON APPéTIT
From bonappetit.com
4.1/5 (41)Servings 4
- Coarsely grind coriander seeds, fennel seeds, and peppercorns in spice mill or with mortar and pestle. Cook oil, garlic, and ground spices in a large saucepan over medium heat, stirring often, until garlic is softened but not crisp, about 2 minutes. Add scallions, chile (if using), and lemon zest and cook, stirring occasionally, until scallions are softened and almost completely charred, 5–7 minutes.
- Pour 6 cups cold water into saucepan, increase heat to medium-high, and bring to a simmer. Add leeks, fennel bulb and stalks, beans, and sugar snap peas (pan will look crowded but vegetables will shrink as they cook). Reduce heat to medium. Add a large pinch of salt and simmer, stirring occasionally, until leeks, fennel, and sugar snap peas are fork-tender, about 5 minutes. Add spinach, English peas, and miso and cook, stirring, just until spinach is wilted, about 10 seconds; season with salt.
SPRING MINESTRONE SOUP RECIPE - HEALTHY RECIPES
From thegraciouspantry.com
Reviews 2Category Dinner, Lunch, Main CourseCuisine ItalianTotal Time 50 mins
- Add the mushrooms and asparagus, unless you want your asparagus to be more al dente. If that's the case, add it in the last 5 to 10 minutes of the final cooking step.
SPRING MINESTRONE RECIPE-HOW TO MAKE SPRING MINESTRONE
From womansday.com
Servings 8Total Time 40 minsCategory Vegetarian, DinnerCalories 325 per serving
- Add leeks, fennel, and 1/4 tsp salt and cook, covered, stirring occasionally, until just tender, 6 to 8 minutes.
- Add broth and 2 cups water and bring to a boil, then reduce heat and simmer while making pesto.
- Make pesto: In a blender, puree cashews, garlic, dill, lemon juice, Parmesan, and fennel fronds until smooth.
THREE-BEAN MINESTRONE | HEALTHY RECIPES | ALLINA HEALTH
From allinahealth.org
- In a large (at least 8-quart) pot, heat oil over medium heat. Add onions, celery, bell pepper, thyme,oregano, basil, red pepper flakes and garlic. Stir.
- Add broth, water, vegetable juice, tomatoes, beans and bay leaves. Stir. Cover and bring to a boil. Once boiling, reduce heat, tip the lid so pot is partially covered and simmer for 20 to 25 minutes.
THREE BEAN VEGAN MINESTRONE | RANDALL BEANS
From randallbeans.com
Estimated Reading Time 1 min
THREE BEAN MINESTRONE ALLA EMILIA ROMAGNA STYLE | BEAN ...
From beaninstitute.com
Estimated Reading Time 2 mins
SPRING VEGETABLE MINESTRONE - THE WASHINGTON POST
From washingtonpost.com
3.7/5 (3)Servings 4Is Accessible For Free TrueCalories 450 per serving
BEAN MINESTRONE RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
4.3/5 (3)Category Sides And VegetablesServings 4Total Time 13 hrs 16 mins
SPRING MINESTRONE RECIPE - BBC FOOD
From bbc.co.uk
Cuisine ItalianCategory Light Meals & SnacksServings 10
FRESH SPRING VEGGIE MINESTRONE — WEEDS & SARDINES
From weedsandsardines.com
Estimated Reading Time 2 mins
SPRING MINESTRONE - ADRE'S KITCHEN
From adreskitchen.com
Estimated Reading Time 3 mins
THREE BEAN SPRING MINESTRONE - PINTEREST.COM
From pinterest.com
THREE BEAN SPRING MINESTRONE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RECIPE - YELLOW PEPPER MINESTRONE WITH WHITE BEANS & ASPARAGUS
From lcbo.com
SPRING BEAN MINESTRONE — EAT THE SEASONS
From eattheseasons.org
SPRING MINESTRONE - CHALLENGEDAIRY.COM
From challengedairy.com
BEAN SOUP AKA STARVING STUDENT MINESTRONE RECIPES
From tfrecipes.com
THREE BEAN MINESTRONE - JAMIE GELLER
From jamiegeller.com
GREEN MINESTRONE SOUP - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
THREE BEAN MINESTRONE RECIPE - EASY RECIPES
From recipegoulash.com
THREE BEAN SPRING MINESTRONE | RECIPE | VEGETARIAN RECIPES ...
From pinterest.co.uk
THREE BEAN SPRING MINESTRONE – COOKER APP
From cookerapp.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love