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 (MODENA STYLE)
NOTICE: PLEASE OPEN EDIT TO SEE THE CORRECT AMOUNT OF INGREDIENTS. This thick hearty vegetable and bean soup gets it intensity from pancetta, an unsmoked seasoned bacon available in Italian food stores. If necessary substitute lean slab bacon, but first simmer it in water to cover for 5 minutes, then drain, pat dry and chop. Or, for a vegetarian soup, omit the pancetta. Because the vinegar is stirred in at the end, use the best brand you can find.
Provided by Galley Wench
Categories < 4 Hours
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a large soup pot, heat the oil over medium heat.
- Add the pancetta and cook, stirring occasionally, until browned, approximately 5 minutes.
- Add the following ingredients in the order given, cooking 1 minute before adding the next; onion, celery, carrot, zucchini, garlic and cabbage.
- Add the tomatoes and bring to a simmer over high heat.
- Stir in the water, broth, red wine, salt,thyme,cloves and pepper.
- Bring to a boil.
- Reduce the heat to low and simmer until the vegetables are tender, approximately 1 hour. Stir in the beans and cook for 5 minutes just until heated through.
- Stir in the balsamic vinegar.
- Serve hot.
THE BEST MINESTRONE
While it's positively packed with vegetables, this soup is still hearty and filling. We rendered the fat from pancetta and used it to cook the vegetables to add more depth of flavor. The addition of white beans and pasta help make it a meal.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the meat is golden brown on all sides, 5 to 7 minutes. Transfer the pancetta with a slotted spoon to a large bowl, leaving the fat in the pot.
- Reduce the heat to medium. Add the carrots, celery, onions, garlic, bay leaves, red pepper flakes, 4 teaspoons salt and 1/2 teaspoon black pepper and cook, stirring occasionally, until tender but not browned, 6 to 8 minutes. Add the potatoes and zucchini and cook, stirring occasionally, until slightly softened, about 5 minutes. Return the pancetta to the pot, stir in the tomatoes and 8 cups water and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the potatoes are just tender, about 20 minutes.
- Add the kale, beans and their liquid and pasta and continue to cook until the pasta is cooked through and the kale is tender, about 10 minutes. Discard the bay leaves and season with more salt and pepper if necessary. Serve with grated Parmesan.
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
More about "minestrone soup modena style recipes"
CLASSIC MINESTRONE SOUP RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 Calories 298 per servingCategory Soup
- Warm 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, tomato paste and a pinch of salt. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes.
- Add the seasonal vegetables, garlic, oregano and thyme. Cook until fragrant while stirring frequently, about 2 minutes.
- Pour in the diced tomatoes and their juices, broth and water. Add the salt, bay leaves and red pepper flakes. Season generously with freshly ground black pepper.
- Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1” gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer.
THE BEST MINESTRONE SOUP RECIPE {HOW …
From italianrecipebook.com
4.2/5 (5)Category SoupServings 4Estimated Reading Time 8 mins
- In a large pot add a generous drizzle of extra virgin olive oil, roughly chopped onion, carrots, celery, garlic clove, and pancetta cubes. Sautee on medium heat for a few minutes stirring a couple of times in the process.
- Add potatoes, butternut squash, tomatoes, bay leaf, rosemary sprigs and a couple of pinches of salt.
- Give a nice stir and add enough water to cover all the veggies.Bring to a boil and simmer on low heat for 40 minutes. Add more liquid if needed.
- Past this time veggies will become super soft and will “melt” one into another creating delicious creamy texture.
CLASSIC ITALIAN MINESTRONE SOUP RECIPE
From themediterraneandish.com
4.9/5 (66)Calories 212 per servingCategory Soup
THE BEST MINESTRONE SOUP RECIPE
From ambitiouskitchen.com
CLASSIC MINESTRONE SOUP RECIPE - SIMPLY …
From simplyrecipes.com
ITALIAN MINESTRONE SOUP RECIPE - CHEF BILLY PARISI
From billyparisi.com
HOW TO MAKE THE BEST MINESTRONE SOUP
From foodiecrush.com
MOTHER’S MINESTRONE SOUP A ‘MESSAGE OF COMFORT VIA COMFORT …
From theaustralian.com.au
BEAR CREEK MINESTRONE SOUP IN CROCK POT RECIPES
From tfrecipes.net
35 NEW SLOW-COOKER SOUP RECIPES - MSN.COM
From msn.com
MINESTRONE SOUP WITH TORTELLINI AND PESTO RECIPE
From recipezazz.com
MINESTRONE SOUP WITH GARLIC ROLLS AND SALAD
From cookingwithchefbryan.com
MINESTRONE SOUP RECIPE » DASSANA'S VEG RECIPES
From vegrecipesofindia.com
OLIVE GARDEN BEST MINESTRONE SOUP RECIPE | COPYKAT
From copykat.com
MINESTRONE SOUP RECIPES
From allrecipes.com
BEST MINESTRONE SOUP RECIPE - HOW TO MAKE TRADITIONAL …
From food52.com
CLASSIC MINESTRONE SOUP RECIPE | CHEF DENNIS
From askchefdennis.com
MINESTRONE SOUP | RECIPETIN EATS
From recipetineats.com
MINESTRONE SOUP RECIPE - LOVE AND LEMONS
From loveandlemons.com
I TRIED FOUR POPULAR MINESTRONE SOUP RECIPES AND FOUND …
From thekitchn.com
You'll also love