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 SOUP WITH PASTA, BEANS AND VEGETABLES
For a taste of home-stewed comfort, ladle up a bowl of Robin Miller's loaded Minestrone Soup with Pasta, Beans and Vegetables from Food Network.
Provided by Robin Miller : Food Network
Categories main-dish
Time 4h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired.
CONTEST-WINNING BLACK BEAN SOUP
Black bean soup recipes are among my favorite because they're light and it most of the time don't contain meat. For this recipe, you could add lean beef or chicken for a variation. -Angee Owens, Lufkin, Texas
Provided by Taste of Home
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 17
Steps:
- In a small bowl, mash 1 can black beans; set aside. In a large saucepan, saute the celery, onion, red pepper and jalapeno in oil until tender. Add garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaf, mashed black beans and remaining whole beans. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Discard bay leaf. Stir in lime juice. Garnish each serving with 1 tablespoon sour cream and 1-1/2 teaspoons green onion.
Nutrition Facts : Calories 222 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 779mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 9g fiber), Protein 11g protein. Diabetic Exchanges
BEANY MINESTRONE SOUP
This soup uses refried beans as a thickener, so the resulting soup is very thick and rich without having to cook all day. Since I almost always have some leftover smashed pinto beans in my refrigerator, I decided to incorporate them into my version of this delicious soup.
Provided by Dr. John McDougall
Categories HarperCollins HarperCollins Soup/Stew Dinner Winter Bean Tomato Potato Pasta Corn Vegetarian Vegan Wheat/Gluten-Free Quick & Easy
Yield 8 servings
Number Of Ingredients 19
Steps:
- Place the onions, garlic, celery, and carrots in a large pot with 1/2 cup of the vegetable broth. Cook, stirring frequently, for about 5 minutes, until the onions are softened. Add the remaining broth, tomatoes, tomato sauce, potatoes, refried beans, bay leaf, parsley, basil, oregano, and black pepper. Bring to a boil, reduce the heat, cover, and simmer for 25 minutes, stirring occasionally to smooth out the refried beans. Add the kidney beans, corn, and whole wheat elbows. Continue to cook for 20 minutes. Stir in the chard and balsamic vinegar and cook an additional 10 minutes until the chard is softened. Remove the bay leaf before serving.
CLASSIC MINESTRONE SOUP
Whip up this classic Italian vegetable soup with a rich tomato base and pasta. It's low in calories and packed with fibre and vitamin C
Provided by Esther Clark
Categories Lunch, Starter
Time 1h5m
Number Of Ingredients 17
Steps:
- Heat the oil in a large saucepan or casserole pot over a low-medium heat and gently fry the onion, celery, carrot, courgette and pancetta for 10 mins. Add the garlic and oregano, and cook for 1 min. Tip in the beans, chopped tomatoes, purée, stock and bay leaf. Season to taste. Bring to the simmer and cook for 30 mins.
- Add the pasta and greens, and cook for a further 10 mins. Ladle into bowls and scatter with the basil and some parmesan.
Nutrition Facts : Calories 225 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 9 grams protein, Sodium 0.98 milligram of sodium
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 "black bean minestrone soup recipes"
BLACK BEAN MINESTRONE – ULTIMATE DANIEL FAST
From ultimatedanielfast.com
3.5/5 (2)Category SoupServings 6
- Heat olive oil in a large saucepan over medium heat. Cook onions, carrots, and celery until vegetables are softened. Stir in garlic, and cook for another minute, stirring constantly so garlic doesn’t burn.
- Add water or broth, black beans, green beans, tomatoes, spinach, basil, salt and pepper. Bring to a boil. Simmer, uncovered, over low heat about 20 minutes to allow the flavors to blend. Stir in parsley before serving.
BRAZILIAN MINESTRONE (BLACK BEAN, PASTA, BACON, AND …
From easyanddelish.com
4.2/5 (6)Total Time 30 minsServings 4
- In a medium to large non-stick saucepan, cook the chopped bacon over medium heat for about 5 minutes, stirring occasionally. Add the onions and sweat them for about 3 to 5 minutes in the bacon fat. Add the carrots and celery and cook over medium-low heat, stirring occasionally, for 3 to 5 minutes. Add the beans, beef stock, tomatoes and their juice, salt and pepper to taste, pasta, and bay leaf.
- Bring to a boil over medium-high heat; then cover, reduce heat to medium low, and simmer for about 10 to 12 minutes (or until pasta is cooked). Remove bay leaf and adjust the salt and pepper if necessary. Serve hot, sprinkled with chopped cilantro/parsley (if desired) and accompanied by bread. Enjoy!
MINESTRONE WITH BLACK-EYED PEAS AND KIDNEY BEANS RECIPE
From foodandwine.com
CLASSIC MINESTRONE SOUP RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BLACK BEAN MINESTRONE SOUP - COOKING WITH CHEF BRYAN
From cookingwithchefbryan.com
CLASSIC ITALIAN MINESTRONE SOUP RECIPE | THE …
From themediterraneandish.com
MEXICAN MINESTRONE SOUP - COOK NOURISH BLISS
From cooknourishbliss.com
OUR FAVORITE BLACK BEAN SOUP - INSPIRED TASTE
From inspiredtaste.net
RECIPE NAME: MINESTRONE SOUP FILE NO
From devdpi.dpi.wi.gov
VEGAN SLOW COOKER BLACK BEAN SOUP RECIPE RECIPE | RECIPES.NET
From recipes.net
ROLANDO BERAMENDI’S "GREEN MINESTRONE" - ZINGERMAN'S DELI
From zingermansdeli.com
15+ EASY SOUP RECIPES THAT USE A CAN OF BEANS - EATINGWELL
From eatingwell.com
MINESTRONE SOUP RECIPE - LOVE AND LEMONS
From loveandlemons.com
BLACK BEAN MINESTRONE SOUP RECIPE | SAY MMM
From saymmm.com
MINESTRONE SOUP - TOGETHER AS FAMILY IN 2023 - PINTEREST
From pinterest.com
60 HEALTHY INSTANT POT RECIPES | TESTED BY AMY + JACKY
From pressurecookrecipes.com
MINESTRONE SOUP - BEAN RECIPES
From beanrecipes.com
EASY BLACK BEAN SOUP RECIPE - HOW TO MAKE BEST BLACK BEAN SOUP …
From delish.com
THE BEST MINESTRONE SOUP RECIPE | AMBITIOUS KITCHEN
From ambitiouskitchen.com
MINESTRONE SOUP RECIPE - SHE WEARS MANY HATS
From shewearsmanyhats.com
THE BEST MINESTRONE SOUP RECIPE - SERIOUS EATS
From seriouseats.com
You'll also love