CLASSIC MINESTRONE SOUP
Minestrone is a hearty, traditional Italian soup typically made with beans, pasta and lots of vegetables. Enjoy the slow-cooked flavor in just about 30 minutes.
Provided by College Inn® Broths and Stocks
Categories Trusted Brands: Recipes and Tips College Inn® Broths and Stocks
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook onion, carrot, celery, garlic and rosemary until vegetables begin to soften, about 5 minutes.
- Stir in tomato sauce, beans and 2 1/2 cups water. Add broth, zucchini, pasta and pepper; bring to a simmer. Cook, uncovered, 10 minutes or until pasta is tender, stirring occasionally. Stir in parsley. Serve topped with Parmesan cheese and additional parsley, if desired.
Nutrition Facts : Calories 235.3 calories, Carbohydrate 38.6 g, Cholesterol 0.3 mg, Fat 4.8 g, Fiber 8.4 g, Protein 9.6 g, SaturatedFat 0.6 g, Sodium 1220.5 mg, Sugar 5.9 g
MINESTRONE
Vegetables and herbs fresh from my garden make this one of our favorite soups. This recipe makes a lot, so it's perfect for large gatherings or to freeze in smaller containers for fast meals.-Virginia Bauer, Botkins, Ohio
Provided by Taste of Home
Time 1h50m
Yield 20 servings (5 quarts).
Number Of Ingredients 20
Steps:
- In a stockpot, saute the onions, celery and parsley in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, tomato sauce, cabbage, carrots, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , In a large skillet, cook beef over medium heat until no longer pink; drain. Stir into soup along with the zucchini, beans and pasta. Cover and simmer for 15-20 minutes or until vegetables and pasta are tender. Top each serving with cheese.
Nutrition Facts : Calories 209 calories, Fat 9g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 538mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 4g fiber), Protein 14g protein.
ANYTIME MINESTRONE
This is a great vegetarian anytime-of-the-year minestrone that you can customize to what is in season or what you like in your soup. The vegetables and herbs are easily swappable in the same amounts as listed in the recipe. I love adding a little bit of brightness and freshness to any soup with a pistou, the French version of a pesto, here with the nuttiness of toasted walnuts.
Provided by Rick Martinez
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 21
Steps:
- For the soup: Heat 2 tablespoons of the oil in a large heavy pot over medium-high heat. Cook the mushrooms, undisturbed, until browned underneath, about 2 minutes. Toss and continue to cook, tossing occasionally, until browned on both sides and tender, 2 to 3 minutes. Season with salt and pepper and transfer to a medium bowl.
- Heat the butter and remaining 2 tablespoons oil in the same pot over medium-high heat. Add the onions, garlic, cabbage, squash, tomatoes, green beans, 1 tablespoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the vegetables are softened but not browned, 6 to 8 minutes. Add the mushrooms and 8 cups water, bring to a boil, then reduce to a simmer and cook until the vegetables are tender, 5 to 10 minutes. Add the garbanzo beans and cook until warmed through, about 3 minutes. Season if necessary.
- Meanwhile, make the pistou: Pulse the garlic, parsley, basil, pecans and 2 tablespoons of the oil in a food processor until finely chopped. Transfer to a small bowl and stir in the Parmesan, grapefruit zest, crushed red pepper and remaining 2 tablespoons oil; season with salt.
- Divide the soup among bowls and top with the pistou.
QUICK MINESTRONE
Minestrone doesn't have to be a long-simmering project. Adding pancetta means that the soup develops full flavor quickly, and the vegetables stay tender and tasty. To jump-start the recipe, use a food processor to get the soup base going, and then start prepping the vegetables. Canned beans are great for this recipe, but don't use other canned or frozen vegetables here -- the key to a good minestrone is the fusion of the fresh vegetable flavors.
Provided by Julia Moskin
Categories soups and stews, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Make the soup base: In a medium-size heavy soup pot, combine the oil and pancetta over medium-low heat to slowly render the fat and cook the pancetta, stirring occasionally.
- Meanwhile, in a food processor, combine the onion or shallots, celery and carrot. Pulse until finely chopped. Add to pot with cooked pancetta and adjust heat so the vegetables soften and cook without browning, stirring occasionally, 8 to 10 minutes.
- Add the other vegetables: Stirring after each addition, add the kale or cabbage, celery, carrots, zucchini, beans and tomatoes. Season generously with salt and pepper.
- Add the stock and 1 cup water (or, if you prefer a soup that's not as thick, add additional stock to taste, up to 2 cups). Add the herb sprigs. Cover, raise the heat and bring to a full boil. Uncover, lower the heat to a bubbly simmer, and cook 30 minutes, or until vegetables are tender, stirring occasionally. Taste and adjust the seasonings with salt and pepper. Remove the herb sprigs.
- Serve in bowls, drizzling a little olive oil and sprinkling a big pinch of cheese over each serving.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 12 grams, Carbohydrate 34 grams, Fat 16 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 743 milligrams, Sugar 7 grams, TransFat 0 grams
EASY MINESTRONE
I wanted a soup recipe that I could make with staples that I always have on hand. This has become a family favorite so I always make enough to freeze. Serve topped with grated Parmesan cheese.
Provided by Luhoney
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h20m
Yield 8
Number Of Ingredients 15
Steps:
- Heat olive oil in a large pot over medium-low heat. Cook and stir garlic in hot oil until fragrant, 2 to 3 minutes. Add onion; cook and stir until slightly softened, 4 to 5 minutes. Stir in carrots until heated through, 1 to 2 minutes.
- Pour chicken broth and diced tomatoes into onion mixture; bring to a boil, stirring frequently. Add red wine, reduce heat to low, and stir green beans, pinto beans, spinach, basil, oregano, salt, and black pepper into broth mixture. Bring to a simmer, reduce heat to medium-low, and simmer until vegetables are tender, about 40 minutes.
- Bring a large pot of lightly salted water to a boil. Cook seashell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and stir pasta into soup. Ladle soup into bowls and top with Parmesan cheese.
Nutrition Facts : Calories 215.9 calories, Carbohydrate 29.3 g, Cholesterol 2.2 mg, Fat 6.6 g, Fiber 7.4 g, Protein 7.7 g, SaturatedFat 1.3 g, Sodium 388.1 mg, Sugar 8.9 g
SUMMER MINESTRONE WITH FRESH BASIL
You can finish this hearty summer soup with slivered fresh basil, or with pistou, the Provençal version of pesto (it's pesto without the pine nuts). A Parmesan rind, simmered in the soup and then removed, adds great depth of flavor without adding fat. On a hot summer day in Italy the soup might be served at room temperature, or just barely warm.
Provided by Martha Rose Shulman
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil over medium-low heat in a large, heavy soup pot or Dutch oven and add the onion, carrots, and celery. Cook, stirring, until beginning to soften, about 3 minutes, and add 1/2 teaspoon salt. Continue to cook, stirring often, until tender, about 5 more minutes. Add the garlic, stir together for about a minute, and stir in the tomatoes. Cook, stirring, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Stir in 2 quarts water, the turnip, zucchini, and the bouquet garni, and bring to a simmer. Add 2 teaspoons salt, reduce the heat to low, cover and simmer 45 minutes. Stir in the canned beans. Taste and adjust salt. Remove the bouquet garni.
- While the soup is simmering, bring a pot of salted water to a boil and add the green beans. Boil 5 minutes, until just tender but still bright green. Transfer to a bowl of ice water, allow to cool, and drain. Retain the cooking water in case you want to thin out the soup later.
- Add the pasta to the soup and simmer another 10 minutes, or until the pasta is cooked al dente. Stir the cooked green beans into the soup. Grind in some pepper and taste and adjust seasonings. It should be savory and rich-tasting.
- Stir in the basil or pistou, or place a spoonful of pistou in each bowl and stir in. Serve in wide soup bowls, with a sprinkling of Parmesan over the top.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 2 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 547 milligrams, Sugar 6 grams
ALICE WATERS'S SEASONAL MINESTRONE
Alice Waters often recommends that cooks master a good minestrone. It's communal and seasonal, two pillars on which she has built her cooking career. This summer recipe came from the cookbook that is her top seller: "The Art of Simple Food." It uses the best of the season's green beans, tomatoes and squash. In the spring, fresh peas, asparagus and spinach would make a good vegetable trio, with some fennel standing in for the carrot in the sofrito. In the fall, cubes of butternut squash, a small can of tomatoes and a bunch of kale would star, with rosemary and a little chopped sage instead of thyme for seasoning. Winter might bring a soup built from turnips, potatoes and cabbage. If the turnips have greens, add them, too. Start with a large pot that has a heavy bottom. Always cook the vegetables through, about 10 minutes. They should look good enough to eat on their own. Add the beans about 10 minutes before serving. A cup or two of cooked pasta can be stirred in at the last minute. Don't overcook the pasta. The olive oil and cheese garnish should be added once the soup is in the bowls. Ms. Waters likes to pass those at the table, once everyone is served. Pesto makes a lovely garnish, too, and gives a garlicky, herbal punch to the soup.
Provided by Kim Severson
Categories dinner, for two, lunch, soups and stews
Time 2h45m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Soak the beans overnight in a large pot, covered by several inches of water.
- The next day, simmer the beans 2 hours or until tender. Drain and set aside, reserving the cooking water.
- Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for about 10 minutes, or until onion is translucent. Add the garlic, thyme, bay leaf and salt. Reduce heat to medium-low and cook, stirring often, for 5 minutes longer.
- Add 3 cups water and bring to a low boil. When boiling, add the leek and green beans. After 5 minutes, add the zucchini and tomatoes. After 15 minutes, add the spinach and beans and cook for 5 more minutes. If the soup is too thick, add water (reserved bean water is good).
- Remove the bay leaf and bare thyme sticks and adjust the seasoning, if necessary. Serve in bowls, each garnished with grated Parmesan cheese or pesto.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 6 grams, Carbohydrate 25 grams, Fat 7 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 393 milligrams, Sugar 5 grams
CLASSIC MINESTRONE
Steps:
- In a casserole heat the olive oil. Add the onions and cook until golden, about 5 to 7 minutes. Then add the carrots and celery and cook over low heat, stirring occasionally, for 5 minutes. Add the beans, bay leaf and thyme and toss for 1 minute. Then add the beef stock, Parmesan rind (if using), plum tomatoes and their juice, and salt and pepper to taste. (Careful with the amount of salt since Parmesan rind will add a salty flavor.) Bring to a boil, reduce heat and simmer for 1 hour. Add the potatoes, zucchini and savoy cabbage and cook for 20 minutes more or until the vegetables are tender. Finally, add your pasta and cook, covered, for about 10 minutes. Season to taste with salt and pepper, ladle into bowls and serve with some pesto.
MINESTRONE
One of my favorite dishes, which is hard to find properly made in Italian restaurants, is a good minestrone. This hardy vegetable soup is especially delicious poured on top of a mound of steamed Swiss chard or kale, and garnished with a green extra virgin Tuscan olive oil and freshly grated Parmesan. If you have any leftover rinds of Parmesan cheese, they can be cooked in the soup and will give it flavor. Serve the soup with toasted Italian bread spread with olive oil and rubbed with crushed garlic.
Provided by Moira Hodgson
Categories soups and stews, main course
Time 2h45m
Yield 6 - 8 servings
Number Of Ingredients 15
Steps:
- Soak the beans overnight in water to cover. Discard the water. Add fresh water to cover and simmer until the beans are soft, about 30 to 45 minutes. Allow them to cool in their water.
- In a large, heavy casserole, soften the onion, garlic and leeks in the olive oil. Add the celery, carrots, zucchini, string beans and potato and saute for 10 minutes, stirring frequently. Add the tomatoes.
- Meanwhile, bring the chicken stock to a boil in a separate pan. Add to the soup ingredients and simmer gently for 1 1/2 hours covered. The soup should be thick, not watery. If it is too watery, uncover and cook until thickened.
- Add the beans and cook for 15 minutes. Season to taste with salt and pepper.
- Before serving, sprinkle the soup with parsley. Serve with a small jug of extra virgin olive oil on the side and a bowl of grated Parmesan cheese. The oil and the cheese are added separately.
Nutrition Facts : @context http, Calories 360, UnsaturatedFat 8 grams, Carbohydrate 51 grams, Fat 10 grams, Fiber 10 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 1126 milligrams, Sugar 10 grams
More about "anytime minestrone recipes"
THE BEST MINESTRONE SOUP RECIPE {HOW ITALIANS MAKE IT}
From italianrecipebook.com
ANYTIME MINESTRONE SOUP — THE HERBAN FARMACY
From theherbanfarmacy.com
MINESTRONE SOUP RECIPES | ALLRECIPES
From allrecipes.com
THE BEST MINESTRONE SOUP RECIPE | AMBITIOUS KITCHEN
From ambitiouskitchen.com
EASY MINESTRONE SOUP - BUDGET BYTES
From budgetbytes.com
MINESTRONE SOUP - TOGETHER AS FAMILY
From togetherasfamily.com
BEST MINESTRONE SOUP WITH VIDEO! - CARLSBAD CRAVINGS
From carlsbadcravings.com
JAMIE'S MINESTRONE | ALLRECIPES
From allrecipes.com
INSTANT POT MINESTRONE SOUP - SPEND WITH PENNIES
From spendwithpennies.com
MINESTRONE | RICARDO
From ricardocuisine.com
MINESTRONE SOUP RECIPE » DASSANA'S VEG RECIPES
From vegrecipesofindia.com
You'll also love