MINESTRONE SALAD
Provided by Susan Spungen
Categories Salad Bean Pasta Potato Vegetable Vegetarian Dinner Asparagus Green Bean Legume Bell Pepper Root Vegetable Summer Advance Prep Required Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- 1. Place 12 ounces fingerling or baby red potatoes in a medium saucepan and cover with cold water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 10 minutes. Spread them out on a baking sheet to cool, then slice the potatoes into 1/2-inch coins.
- 2. Bring a large pot of water to a boil and add 1 teaspoon salt. Prepare a bowl of ice water. Add 8 ounces green beans, cut in half, and 1 pound asparagus, trimmed and cut into 1-inch pieces so they're about the size of the pasta you're using, and blanch the vegetables just until they're bright green, 1 to 2 minutes. Scoop the vegetables out of the hot water with a spider or a strainer, rinse them with cold water, and submerge them in the ice water until completely cool, then drain, pat dry, and set aside.
- 3. Add 1 pound gemelli or tubetti (or any short pasta you choose) to the boiling water and cook until al dente. Drain the pasta and put it in a large bowl to cool a bit.
- 4. Toss in the potatoes, asparagus, green beans, 1/2 cup pesto, one 15 1/2-ounce can cannellini beans (drained and rinsed), one 6-ounce jar roasted peppers, sliced into strips, and salt and pepper to taste. If preparing ahead of time, combine all of the ingredients 1 to 2 hours before serving.
MINESTRONE
A classic Minestrone recipe.
Categories Soup/Stew Bean Leafy Green Pork Tomato High Fiber Kale Zucchini Fall Gourmet
Yield Makes about 10 cups, serving 6 to 8
Number Of Ingredients 16
Steps:
- In a large bowl let the white beans soak in enough water to cover them by 2 inches overnight or quick-soak them. Drain the white beans, in a saucepan combine them with enough water to cover them by 2 inches, and simmer them, uncovered, adding more water if necessary to keep them barely covered, for 45 minutes to 1 hour, or until they are tender. Add the salt and simmer the white beans for 5 minutes more. Remove the pan from the heat and let the white beans stand, uncovered.
- In a heavy kettle cook the pancetta in the oil over moderate heat, stirring, until it is crisp and pale golden, add the onion, and cook the mixture, stirring, until the onion is softened. Add the carrots, the celery, and the garlic and cook the mixture, stirring, for 4 minutes. Add the zucchini, the green beans, and the potatoes, peeled and cut into 3/4-inch dice, and cook the mixture, stirring, for 4 minutes. Add the cabbage and the kale and cook the mixture, stirring, until the cabbage is wilted. Add the tomatoes and the broth and simmer the soup, covered, for 1 hour.
- Drain the white beans, reserving the liquid, in a blender or food processor purée half of them with 1 cup of the reserved liquid, and stir the purée and the remaining white beans into the soup. Simmer the soup, uncovered, for 15 minutes, thin it if desired with some of the remaining reserve liquid, and season it with salt and pepper. The soup may be made 3 days in advance and kept covered and chilled. Reheat the soup, thinning it with water as desired. Serve the soup with the Parmesan, the bruschetta, and the sausages.
MINESTRONE SALAD
Steps:
- Bring a medium saucepan of water to a boil. Add 1 teaspoon salt to the boiling water. Add the gemelli, and cook until al dente, 8 to 10 minutes. Drain, and rinse under cold water; set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and garlic, and cook until they begin to soften, about 2 minutes. Add the carrot, and cook until it softens, about 4 minutes. Add the zucchini, green beans, and corn. Cook until the vegetables are tender, stirring occasionally, 10 to 15 minutes more. Season with salt and pepper. Transfer to a medium bowl to cool. Stir in the remaining 2 tablespoons olive oil, vinegar, beans, tomatoes, and reserved pasta. Season to taste with more salt and pepper, if desired. Serve chilled or at room temperature.
MINESTRONE SALAD
Steps:
- Bring a medium saucepan of water to a boil. Add gemelli, and cook until al dente, 8 to 10 minutes. Drain and rinse under cold water; set aside. Heat 2 tbsp. oil in a large skillet over medium heat. Add onion and garlic; cook until they begin to soften, about 2 minutes. Add carrot and cook until it softens, about 4 minutes. Add zucchini, green beans, and corn. Cook until vegetables are tender, stirring occasionally. 10 to 15 minutes more. Season with salt and pepper. Transfer to a medium bowl to cool. Stir in remaining 2 tbsp. olive oil, vinegar, cannellini beans, tomatoes, and reserved pasta. Season to taste with more salt and pepper, if needed. Serve chilled or at room temperature.
WINTER MINESTRONE
Provided by Melissa Roberts
Categories Soup/Stew Bean Dinner Lunch Bacon Celery Carrot Winter Family Reunion Cabbage Escarole Potluck Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Cook pancetta, onions, celery, and carrots in oil in a wide 7-to 9-quart heavy pot over medium heat, stirring occasionally, while preparing chard.
- Cut out stems from chard and chop stems, reserving leaves. Stir chard stems into pancetta mixture with garlic, 1 teaspoon salt, and 3/4 teaspoon pepper and continue cooking, stirring occasionally, until vegetables are very tender and begin to stick to bottom of pot, about 45 minutes total. (Set aside chard leaves.)
- Push vegetables to one side of pot. Add tomato paste to cleared area and cook, stirring constantly, until it starts to caramelize, about 2 minutes. Stir paste into vegetables and cook, stirring, 2 minutes. (Paste may stick to pot, but don't let it burn.)
- Stir in tomatoes with their juice, breaking them up with a spoon, then add hot water (3 quarts), scraping up any brown bits from bottom of pot.
- Bring to a simmer. Stir in cabbage, escarole, and parmesan rind. Simmer, covered, until greens are tender, about 40 minutes.
- Coarsely chop chard leaves and stir into soup along with beans. Simmer, partially covered, 10 minutes. Discard rind. Season soup with salt and pepper. If using ditalini, stir in just before serving.
MINESTRONE
Vegetable stock is an essential ingredient in many vegetarian soups, but it also provides incomparable flavor to many well-loved vegetable (but not necessarily meat-free) soups such as this one. Minestrone has become so familiar in the American kitchen that it might be easy to forget its Italian origins. But the name-minestre is the word for soup, while the suffix (-one) indicates bigness-hints at its universal appeal as a simple pantry-based soup that is also hearty and substantial. The foundation of flavor, called a soffritto, is a common element in soup-making: a trio of celery, carrots, and onion is sautéed first, then stock and more vegetables are added and slowly simmered to coax out their flavors. Beans are what distinguish minestrone from other vegetable soups; the type varies by region, as does the addition (if any) of pasta or rice (this version has neither). The beans are also what give the soup such heft, making it a good option for a meatless one-pot dish (if you leave out the prosciutto) that can stand as the centerpiece of any casual dinner. The beans need to soak overnight in the refrigerator, so plan accordingly. Then they need to boil for at least a half hour, so use that time to prepare the rest of the ingredients for the soffritto and soup.
Yield Serves 6 to 8
Number Of Ingredients 26
Steps:
- Soak and cook beans Place beans in a large bowl and cover with cold water by 2 inches. Refrigerate 8 to 12 hours, then drain. Combine beans and 8 cups water in a large saucepan. Add onion, bay leaf, and prosciutto ends, if using. Bring to a boil, then reduce heat and simmer until beans are just tender (but not at all mushy, as they should hold their shape in the soup), 30 to 45 minutes. Drain, reserving beans and 4 cups liquid; strain liquid. Discard onion, bay leaf, and prosciutto, and cover beans.
- Meanwhile, cook soffritto Heat the oil in a large stockpot over medium-low heat until shimmering. Add celery, carrot, and onions, and cook, stirring often to prevent them from scorching on the bottom, until deep golden brown, 20 to 25 minutes.
- Cook vegetables Add leek and garlic to soffritto and cook, stirring often, until soft, about 4 minutes. Raise heat to medium-high, then add sliced celery and carrots along with the potato, zucchini, and green beans. Cook, stirring often, until vegetables are golden, about 5 minutes.
- Make soup Stir in reserved bean liquid, the tomatoes and juice, kale, cabbage, stock, cheese rind, prosciutto ends (if using), bay leaf, and red pepper flakes; season with salt and black pepper. Bring to a boil, then reduce heat to a simmer. Cover and cook 1 hour.
- Add beans Stir in beans and continue cooking until all vegetables are very tender, 20 to 30 minutes more.
- Serve Ladle into bowls, incorporating beans and vegetables in each, and top with pesto and grated cheese, if desired. The soup can be refrigerated in an airtight container up to 3 days; thin with water, if necessary, before reheating over gentle heat.
- The soup is traditionally flavored with scraps of cheese and ham, which every frugal Italian home cook keeps in the larder. This recipe calls for end pieces of prosciutto (the bit left when the rest has been sliced), available from many butchers, and the rind from a wedge of Parmigiano-Reggiano cheese. It's a good idea to save these rinds so you can add them to this and other vegetable soups; wrap them in plastic and freeze in resealable plastic bags.
- Tuscan kale is also called cavalo nero and dino kale; look for it at greenmarkets, Italian groceries, and some supermarkets, or substitute regular kale.
MINESTRONE SALAD
This cool pasta borrowsflavors and ingredients -- greenbeans, cannellini beans, zucchini,tomatoes, and carrots -- fromminestrone soup.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 13
Steps:
- Bring a medium saucepan of water to a boil. Add 1 teaspoon salt to the boiling water. Add gemelli, and cook until al dente, 8 to 10 minutes. Drain, and rinse under cold water; set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and garlic, and cook until they begin to soften, about 2 minutes. Add carrot, and cook until it softens, about 4 minutes. Add zucchini, green beans, and corn. Cook until vegetables are tender, stirring occasionally, 10 to 15 minutes more. Season with salt and pepper. Transfer to a medium bowl to cool. Stir in remaining 2 tablespoons olive oil, vinegar, beans, tomatoes, and reserved pasta. Season to taste with more salt and pepper, if desired. Serve chilled or at room temperature.
More about "minestrone salad recipe epicuriouscom"
HOW TO MAKE THE BEST MINESTRONE SOUP
From foodiecrush.com
MINESTRONE RECIPE | EPICURIOUS
From epicurious.com
Servings 10Author Condé Nast
MINESTRONE SALAD RECIPE | EPICURIOUS.COM
From epicurious.com
Cuisine ItalianCategory Salad, Vegetable, Sauté, LunchServings 4
MINESTRONE SALAD RECIPE EPICURIOUSCOM RECIPE
From food-recipe.info
MINESTRONE SALAD | BEST PASTA SALAD, BEAN SALAD RECIPES, SALAD RECIPES
From pinterest.ca
MINESTRONE SALAD RECIPE | EPICURIOUS.COM | SALAD RECIPES, BEST …
From pinterest.com.au
MINESTRONE SALAD RECIPE | HIDDEN VALLEY® RANCH
From hiddenvalley.com
CLASSIC ITALIAN MINESTRONE SOUP RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
AUTUMN MINESTRONE RECIPE AT EPICURIOUS.COM
From keeprecipes.com
MINESTRONE SALAD - RECIPES - DELICIOUS.COM.AU
From delicious.com.au
MINESTRONE ALLA ROMAGNOLA | RECIPE | MINESTRONE, SOUP AND …
From pinterest.com
MINESTRONE SALAD RECIPE | EPICURIOUS.COM
From epicurious.com
MINESTRONE SALAD | RECIPE | BEST PASTA SALAD, BEAN SALAD RECIPES ...
From pinterest.com
You'll also love