Minestrone Verde Recipes

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

Vegetable Minestrone image

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.

Ingredients

2 cans (14-1/2 ounces each) beef broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) Italian-style stewed tomatoes
1 large onion, chopped
1 medium zucchini, thinly sliced
1 medium carrot, shredded
3/4 cup tomato juice
1 teaspoon dried basil
3/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1 cup frozen cut green beans, thawed
1/2 cup frozen chopped spinach, thawed
1/2 cup small shell pasta
1/2 cup shredded Parmesan cheese

MINESTRONE VERDE

I can't say enough about this minestrone: it is light enough for summer fair, in fact great on the patio. It is most quick, very attractive, containing lots of flavors. It has no cholesterol, is low in fat, and delivers lots of fiber, vitamins, and mineral. With a foccacia and a dry white, this caps a busy day with civilized luxury. I picked the receipt from the BEAN EDUCATION & AWARENESS NETWORK

Provided by Vic17460

Categories Beans

Time 23m

Yield 1 1/2 cups each serving, 8 serving(s)

Number Of Ingredients 14

Minestrone Verde image

Steps:

Heat vegetable broth and onion to boiling in large saucepan.
Add pasta; reduce heat and simmer covered, 5 minutes.
Add beans and vegetables to saucepan; simmer, covered, until broccoli is tender, 6 to 8 minutes.
Stir in herbs and garlic; if you use salt to season, this is the time, also pepper.
Serve in bowls with a small plate of shredded Parmesan.

Ingredients

6 cups reduced-sodium vegetable broth
1 large onion, sliced thin
1/2 cup pasta shells (I use small elbow roni)
1 (15 ounce) can kidney beans or 1 1/2 cups cooked dry-packaged kidney beans, rinsed,and drained
1 (15 ounce) can great northern beans or 1 1/2 cups cooked dry packaged great northern beans, rinsed,and drained
1 sliced zucchini
1 1/2 cups small broccoli florets
1 1/2 cups cut asparagus, cut into 1-inch pieces (optional)
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil or 2 teaspoons dried basil leaves
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary leaves
2 cloves garlic, minced
pepper
shredded parmesan cheese (on the table)

More about "minestrone verde recipes"

MINESTRONE VERDE RECIPE | MYRECIPES

Web Apr 15, 2017 1 garlic clove, chopped 2 tablespoons extra-virgin olive oil, divided 2 cups thinly sliced leeks 2 small zucchini, sliced into half-moons …
From myrecipes.com
3/5 (2)
Total Time 29 mins
Servings 4
Calories 354 per serving

Process basil, cheese, pine nuts, and garlic in a food processor until finely chopped. Add 1 1/2 tablespoons oil; process until very finely chopped and fully combined, stopping to scrape sides of bowl as necessary. Set aside.
Heat remaining 1 1/2 teaspoons oil in a medium Dutch oven over medium. Add leeks; cook, stirring often, until softened, about 6 minutes. Stir in zucchini; cook, stirring occasionally, until zucchini is just tender but not browned, about 4 minutes. Add chicken stock, and increase heat to medium-high. Bring to a boil; reduce heat to medium-low, and simmer 8 minutes.
Meanwhile, cook tortellini in a stockpot of boiling water 3 minutes less than package directions, omitting salt and fat. Drain.
Add tortellini, spinach, and peas to soup. Cook until spinach is wilted, about 1 minute. Stir in lemon juice and salt. Ladle soup evenly into 4 bowls. Top each serving with pesto, and sprinkle evenly with pepper.

Minestrone Verde Recipes

VEGETABLE MINESTRONE

MINESTRONE VERDE

More about "minestrone verde recipes"

MINESTRONE VERDE RECIPE | MYRECIPES

MINESTRONE VERDE - THE GOURMET GOURMAND

MINESTRONE DI VERDURE RECIPE - GREAT ITALIAN CHEFS

MINESTRONE VERDE SOUP - THE DEFINED DISH - RECIPES

MINESTRONE VERDE RECIPE - COOK.ME RECIPES

GREEN MINESTRONE RECIPE | BON APPéTIT

CLASSIC ITALIAN MINESTRONE SOUP RECIPE | THE …

MINESTRONE VERDE RECIPES | ITALIAN FOOD FOREVER

MINESTRONE VERDE (VEGAN OR PALEO) | EAT WELL ENJOY LIFE

MINESTRONE VERDE RECIPE - THE WASHINGTON POST

CHILAQUILES ROJOS WITH VALLARTA-STYLE SHRIMP SALAD RECIPE - LOS …

CHILAQUILES VERDES WITH HOJA SANTA EGGS AND GARLICKY BEANS

15 WAYS TO MAKE MINESTRONE | MYRECIPES

PERUVIAN MINESTRONE VERDE - BIGOVEN

{MINESTRONE VERDE} SPRING MINESTRONE SOUP RECIPE - SALT & WIND …

MINESTRONE VERDE - PREVENTION

SPRING MINESTRONE VERDE WITH PISTACHIO PESTO RECIPE - BON APPéTIT

MINESTRONE VERDE - THE HAPPY FOODIE

THIS MINESTRONE VERDE SOUP RECIPE IS FULL OF SPRING VEGETABLES

HOW TO MAKE CHILAQUILES FOR BREAKFAST, LUNCH OR DINNER, BY WAY OF ...

PERUVIAN MINESTRONE SOUP (HOW TO MAKE MENESTRóN PERUANO)

MINESTRONE VERDE - VIMICHI.COM | ITALIAN FOOD,RECIPES AND BLOG …

CASH STUFFING RECIPES HELPED US SAVE AND AVOID THE GROCERY STORE

CLASSIC MINESTRONE SOUP RECIPE - COOKIE AND KATE

You'll also love

Related Search