FALL MINESTRONE SOUP
This hearty and comforting minestrone soup with potatoes and chard is a meal in a bowl.
Provided by Culinary Ginger
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Heat olive oil in a large saucepan over medium heat. Add carrots, celery, zucchini, and onion; saute until the vegetables are soft, about 10 minutes. Add garlic and rosemary; cook, stirring so the garlic doesn't burn, for another 2 minutes. Add tomatoes, potatoes, and chard.
- Bring to a simmer and cook until the chard is wilted, about 5 minutes. Add beef stock and beans, bring to a simmer, and cook until potatoes are tender, about 15 minutes.
Nutrition Facts : Calories 195.5 calories, Carbohydrate 33.6 g, Fat 3.5 g, Fiber 7 g, Protein 8.2 g, SaturatedFat 0.6 g, Sodium 366.7 mg, Sugar 7.1 g
AUTUMN MINESTRONE
Steps:
- Warm the oil in a large soup pot on medium heat. Add the onions and garlic, and sauté for 5 minutes. Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and water and cook for 10 minutes or until the potatoes are almost done. Add the kale and beans and simmer for another 5 to 7 minutes, until the kale is tender and the beans are hot.
- Serve immediately.
GLUTEN-FREE NORTHERN ITALIAN AUTUMN MINESTRONE
Typical autumn flavors from Northern Italy mixed with gluten-free pasta will warm you on a cool evening. Use any shape pasta you desire, even broken spaghetti works. If desired, the soup without the pasta will freeze wonderfully. Just cook the pasta in the soup once thawed.
Provided by Buckwheat Queen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 9h20m
Yield 8
Number Of Ingredients 19
Steps:
- Place cranberry beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
- Shred carrot, yellow onion, celery, and red pepper in a food processor to create a sofrito mixture.
- Heat oil in a 7-quart pressure cooker over medium-high heat. Add sofrito mixture and saute until softened, 3 to 5 minutes. Add soaked beans, potatoes, diced carrots, zucchini, pumpkin, and diced onion. Cook and stir until warmed through, 3 to 5 minutes more. Add oregano, rosemary, and bay leaf. Stir well to coat vegetables with oil and seasonings.
- Add enough broth to cover vegetables by 1 inch. Close the pressure cooker lid and bring up to pressure, about 10 minutes. Cook an additional 10 minutes from the first whistle.
- Allow pressure to release naturally and remove lid, about 10 minutes. Taste and adjust salt if necessary. Add additional broth to allow for cooking the pasta. Bring to a boil and add pasta. Cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Add more boiling broth if needed during cooking.
- Ladle soup into bowls and top with minced hot pepper and Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 355.6 calories, Carbohydrate 57.6 g, Cholesterol 3.3 mg, Fat 9.4 g, Fiber 11.3 g, Protein 12.5 g, SaturatedFat 1.7 g, Sodium 1438.6 mg, Sugar 8.5 g
AUTUMN MINESTRONE SOUP
Try this autumn minestrone soup recipe any night for a warm treat.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 14
Steps:
- Heat oil in an 8-quart stock pot over medium high heat. Add onion, celery, fennel, potatoes, and garlic and cook, stirring occasionally, about 5 minutes.
- Add tomatoes and their juices, stock, and cannellini beans; season with 2 teaspoons salt and 1/2 teaspoon pepper. Increase heat to high and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender, about 10 minutes.
- Stir in vinegar and Swiss chard; season with salt and pepper. Divide pasta evenly between 6 to 8 bowls. Ladle over soup and garnish with cheese. Serve immediately.
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AUTUMN MINESTRONE SOUP - CULINARY GINGER
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4.4/5 (7)Total Time 1 hrCategory SoupCalories 379 per serving
- In a large saucepan, heat the olive oil over medium heat. Add the pancetta and onions, cook until the onions soften, about 5 minutes.. Add the carrots, celery, garlic and rosemary. Stir and cook for 1 minute, don't allow the garlic to brown.
- Add the zucchini, kale, potatoes and chopped tomatoes. Bring to a simmer and cook until the kale is wilted.
- Add the beef stock, pepper and Parmesan rind. Bring to a simmer and cook for 30 minutes until the potatoes are tender.
- Taste for seasoning, if your stock is not salty stir in 1/2 teaspoon salt, or to taste. The rind will also add salt. Remove the Parmesan rind, stir in the beans and pasta.
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