Minestrone Pasta Recipes
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.
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.
SPRING MINESTRONE WITH KALE AND PASTA
This one-pot springtime minestrone combines asparagus, peas and kale with a healthy dose of fresh ginger. The ginger is optional, but it energizes the broth. This recipe is fairly flexible overall: You can swap green vegetables according to taste, use vegetable or chicken stock and toss in any type of short pasta. The pesto and Parmesan swirled in at the end provide brightness and richness, but you could also finish the soup with tapenade, sour cream, ricotta or even a splash of your favorite hot sauce.
Provided by Kay Chun
Categories dinner, easy, weeknight, pastas, soups and stews, appetizer, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a heavy soup pot or Dutch oven, heat the oil over medium. Add shallots and celery and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes.
- Add the ginger, if using, and garlic and stir until very fragrant, about 2 minutes. Add stock and bring to a simmer.
- Stir in pasta and cook according to package instructions until al dente. Stir in asparagus and peas and cook until vegetables and pasta are tender, about 3 minutes longer. Stir in kale and season with salt and pepper.
- Divide soup among bowls. Swirl in some pesto and top with Parmesan.
MINESTRONE PASTA SALAD
This traditional beans-and-pasta dish is on the table in only 20 minutes. Now that's quick!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 21m
Yield 6
Number Of Ingredients 8
Steps:
- Cook and drain pasta as directed on package.
- Toss pasta and remaining ingredients. Serve warm or cold.
Nutrition Facts : Calories 460, Carbohydrate 71 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 11 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 6 g, TransFat 0 g
MINESTRONE PASTA POT
A vegetarian favourite for under 5's, minestrone pasta pot
Provided by Liz Franklin
Categories Lunch, Main course, Snack, Supper, Vegetable
Time 35m
Number Of Ingredients 8
Steps:
- Heat the olive oil in a saucepan over a medium heat and gently fry the onion for a few minutes until it starts to soften. Stir in the tomato purée, then tip in the frozen vegetables and pour in the stock.
- Bring to the boil, add the pasta and stir. Cover and simmer for 12-14 minutes or until the pasta is cooked.
- Stir in the beans and heat through, then taste for seasoning. Serve hot, with a bowl of grated cheddar for sprinkling over the top.
Nutrition Facts : Calories 294 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 1.58 milligram of sodium
MINESTRONE PASTA RECIPE
Like Minestrone soup, but in a pasta form. Can be multiplied to serve large groups. Does not need to be hot so can be made up ahead of time for large parties.
Provided by HungarianChef
Categories Beans
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook and drain pasta as directed on passage.
- Toss pasta and remaining ingredients.
- Serve warm or cold.
Nutrition Facts : Calories 439.7, Fat 11.8, SaturatedFat 2.9, Cholesterol 7.3, Sodium 1141.5, Carbohydrate 67.8, Fiber 9.3, Sugar 8.2, Protein 16.9
MINESTRONE PASTA SALAD
"My husband's favorite soup is minestrone...but during warmer weather, we enjoy this pasta salad," writes Rosemary Swope of Springfield, Missouri. "I goes great with anything grilled."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 13 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. In a large bowl, combine the remaining ingredients. Drain pasta and rinse in cold water; add to bean mixture and toss to coat. Cover and refrigerate for 3-4 hours before serving.
Nutrition Facts :
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