JUDY'S HEARTY VEGETABLE MINESTRONE SOUP
Delicious vegetarian minestrone soup.
Provided by Judy Good
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, onion, and garlic in the hot oil until the onion is translucent, 7 to 10 minutes.
- Pour vegetable stock over the vegetable mixture; season with Italian seasoning, kosher salt, and black pepper. Stir tomatoes, potatoes, and kidney beans into the stock mixture; bring to a simmer and cook until the potatoes are tender, about 40 minutes. Add kale and continue cooking until the kale wilts, about 5 minutes.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 35.7 g, Fat 5.5 g, Fiber 9 g, Protein 7.4 g, SaturatedFat 0.7 g, Sodium 765.6 mg, Sugar 6 g
VEGETABLE MINESTRONE
My husband and I created this recipe to replicate the minestrone soup at our favorite Italian restaurant. It's nice to have this ready to eat for our evening meal on days when we have a real busy schedule. To make the soup vegetarian, use vegetable broth instead of beef.-Alice Peacock, Grandview, Missouri
Provided by Taste of Home
Categories Lunch
Time 6h45m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 6-7 hours or until vegetables are tender. , Stir in the green beans, spinach and pasta. Cover and cook for 30 minutes or until heated through. Sprinkle with cheese.
Nutrition Facts : Calories 181 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 1027mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 8g fiber), Protein 12g protein.
VEGETARIAN MINESTRONE
Provided by Valerie Bertinelli
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a large Dutch oven over medium-high heat. Add the onion, carrot, celery, garlic, salt, rosemary, black pepper and crushed red pepper. Cook, stirring occasionally, until the vegetables are just tender, 8 to 10 minutes.
- Stir in the broth, 2 cups water, the cannellini beans, tomatoes, zucchini and vinegar. Bring to a boil over medium-high heat; reduce the heat to medium low and simmer until the zucchini is just tender, about 10 minutes. Stir in the collard greens and simmer until the greens are tender, about 2 minutes. Stir in the orzo. Season with salt. Top with the shredded parmesan.
- Photograph Courtesy of Time Inc. Books/Alison Miksch.
MINESTRONE SOUP (ITALIAN VEGETABLE SOUP)
Make and share this Minestrone Soup (Italian Vegetable Soup) recipe from Food.com.
Provided by divashylight07
Categories Vegetable
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a dutch oven combine broth, tomatoes, onion, celery, parsley, oregano, pepper, and garlic. Simmer, stirring occasionally for 20-30 minutes.
- Add all other ingredients and continue to cook until all vegetables are tender.
- Thirty minutes before serving, Add uncooked pasta.
- **Serve with grated parmesan cheese**.
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
SUMMER VEGETABLE MINESTRONE SOUP RECIPE BY TASTY
Here's what you need: oil, carrots, celery, onion, salt, black pepper, potato, garlic, diced tomato, vegetable stock, zucchinis, cannellini bean, spinach, elbow pasta
Provided by Merle O'Neal
Categories Lunch
Yield 2 servings
Number Of Ingredients 14
Steps:
- Combine oil, carrots, celery, onion, salt, pepper, and potato in a large pot over medium heat for 3 minutes.
- Add garlic and stir for one minute. Mix in diced tomatoes, vegetable stock, and zucchini.
- Bring to a boil.
- Place the lid on the pot, and simmer for 45 minutes.
- Add cannellini beans, spinach, and pasta. Cover and simmer 10 minutes.
- Allow to cool before serving.
- Enjoy
FROZEN VEGETABLE MINESTRONE SOUP
Provided by Alex Guarnaschelli
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat a large, heavy-bottomed pot over medium heat. Add the olive oil, onions, red pepper flakes, garlic and potatoes with a generous pinch of salt. Cook over medium heat, stirring with a wooden spoon, until the vegetables are tender, 3 to 5 minutes. Add the tomatoes and 2 cups water and continue cooking until the tomatoes start to break down and mellow out, 10 to 12 minutes.
- Add the beans, peas, corn and celery and simmer 2 to 3 minutes. Taste for seasoning.
- Transfer to serving bowls and garnish with a few dollops of pesto and a generous sprinkle of Parmesan cheese. Serve with garlic bread on the side if desired.
MINESTRONE VEGETABLE SOUP
A good soup to use up vegetables.
Provided by Shelly Culp
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h25m
Yield 10
Number Of Ingredients 15
Steps:
- Heat olive oil in a large soup pot over medium heat; cook and stir onion and garlic in the hot oil until onion is tender, 2 to 5 minutes. Stir chicken broth, tomato juice, diced tomatoes and their juice, spinach, zucchini, carrots, celery, cannellini beans, Italian seasoning, salt, and black pepper. Bring soup to a boil, reduce heat to low, and cover pot. Simmer soup for 45 minutes.
- Bring soup back to a full boil and stir in rotini pasta. Reduce heat to low and simmer until pasta is tender, 10 to 15 more minutes.
Nutrition Facts : Calories 174.3 calories, Carbohydrate 31.6 g, Cholesterol 2.2 mg, Fat 2.3 g, Fiber 5 g, Protein 7 g, SaturatedFat 0.3 g, Sodium 1166.5 mg, Sugar 8.8 g
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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.
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