Minestrone Volumetrics Recipes

CLASSIC MINESTRONE

This famous Italian soup has been much imitated around the world with very different results. The homemade version is a delicious revelation and is also extremely healthy, as it has pasta, beans and fresh vegetables. Try to make the minestrone a day early and refrigerate as this improves the flavors. Serve with grated Parmesan cheese and chopped fresh parsley.

Provided by Anonymous

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone

Time 1h15m

Yield 4

Number Of Ingredients 12

Classic Minestrone image

Steps:

Heat olive oil in a large saucepan, over medium heat. Add leek, carrots, zucchini, green beans and celery. Cover, and reduce heat to low. Cook for 15 minutes, shaking the pan occasionally.
Stir in the stock, tomatoes and thyme. Bring to a boil, then replace the lid, and reduce heat to low; simmer gently for 30 minutes.
Stir in the cannellini beans with liquid and pasta. Simmer for an additional 10 minutes, or until pasta is al dente. Season with salt and pepper to taste before serving.

Nutrition Facts : Calories 320 calories, Carbohydrate 44.5 g, Fat 12 g, Fiber 10.1 g, Protein 12 g, SaturatedFat 1.7 g, Sodium 470.9 mg, Sugar 7.8 g

Ingredients

3 tablespoons olive oil
1 leek, sliced
2 carrots, chopped
1 zucchini, thinly sliced
4 ounces green beans, cut into 1 inch pieces
2 stalks celery, thinly sliced
1 ½ quarts vegetable stock
1 pound chopped tomatoes
1 tablespoon chopped fresh thyme
1 (15 ounce) can cannellini beans, with liquid
¼ cup elbow macaroni
salt and ground black pepper to taste

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

Classic Minestrone Soup image

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

Ingredients

1 tablespoon olive oil
1 cup diced onion
¾ cup diced carrot
¾ cup sliced celery
1 teaspoon minced garlic
1 ½ teaspoons minced fresh rosemary
1 (15 ounce) can Contadina® Tomato Sauce
1 (15 ounce) can cannellini beans, rinsed and drained
2 cups College Inn® Chicken Broth
1 cup diced zucchini
½ cup dry ditalini pasta
¼ teaspoon black pepper
¼ cup chopped fresh Italian parsley
1 teaspoon Shredded Parmesan cheese

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

Categories Dinner Lunch

Time 1h50m

Yield 20 servings (5 quarts).

Number Of Ingredients 20

Minestrone image

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.

Ingredients

2 cups coarsely chopped onions
1 cup sliced celery
1/4 cup minced fresh parsley
1/4 cup canola oil
2 garlic cloves, minced
5 cups beef broth
2 cups chopped tomatoes or 1 can (14-1/2 ounces) diced tomatoes, drained
1 can (15 ounces) tomato sauce
2 cups coarsely chopped cabbage
1 cup sliced fresh carrots
2 teaspoons dried basil or Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds ground beef
1-1/2 cups sliced zucchini
1 cup cut fresh green beans
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 cup uncooked ditalini or 4 ounces spaghetti, broken into 3-inch pieces
1 cup grated Parmesan cheese

MINESTRONE (VOLUMETRICS)

Make and share this Minestrone (Volumetrics) recipe from Food.com.

Provided by zeldaz51

Categories Vegan

Time 1h

Yield 8 cups, 8 serving(s)

Number Of Ingredients 13

Minestrone (Volumetrics) image

Steps:

Heat the oil in a 4 to 5 quart pan over medium heat. Add onions and carrots and cook 5 minutes, stirring occasionally.
Add the water, juice, broth, tomatoes, thyme, oregano, and pepper. Bring the soup to a boil, reduce the heat, and simmer, covered, for 30 minutes.
Add the cooked pasta, beans, and spinach and cook on medium-low until spinach wilts.

Ingredients

2 teaspoons olive oil
1 cup chopped onion
1 cup shredded carrot
1 cup water
1 1/2 cups low-sodium vegetable juice (V8)
3 cups vegetable broth
1 1/4 cups cored diced tomatoes
3/4 teaspoon dried thyme
1 teaspoon dried oregano
black pepper
3/4 cup small whole wheat pasta, cooked separately (shells or other shape)
1 cup canned cannellini beans, rinsed and drained
3 cups shredded spinach

CITRUS-GINGER DRESSING (VOLUMETRICS)

Make and share this Citrus-Ginger Dressing (Volumetrics) recipe from Food.com.

Provided by zeldaz51

Categories Salad Dressings

Time 2m

Yield 6 tbsp., 4 serving(s)

Number Of Ingredients 8

Citrus-Ginger Dressing (Volumetrics) image

Steps:

Combine all ingredients in a screw-top jar and shake vigorously until blended.

Nutrition Facts : Calories 67, Fat 6.8, SaturatedFat 0.9, Sodium 146.2, Carbohydrate 2.1, Fiber 0.3, Sugar 0.7, Protein 0.2

Ingredients

3 tablespoons lime juice
2 tablespoons water
2 tablespoons olive oil
1/2 teaspoon sugar
1 tablespoon minced fresh chives
1 teaspoon minced fresh ginger
1/4 teaspoon salt
1 pinch black pepper

VEGAN BARLEY SOUP (VOLUMETRICS)

Make and share this Vegan Barley Soup (Volumetrics) recipe from Food.com.

Provided by zeldaz51

Categories Vegan

Time 40m

Yield 5 cups, 4 serving(s)

Number Of Ingredients 13

Vegan Barley Soup (Volumetrics) image

Steps:

Spray a large pot with cooking spray and place over medium-high heat until hot. Add the onion, celery, parsley, and garlic and cook, atirrring frequently, 4 minutes.
Add the broth through the bay leaf and bring to a simmer. Cover and simmer, stirring occasionally, for 20 minutes.
Add the mushrooms and simmer another 20 minutes.
Remove and discard bay leaf before serving.

Nutrition Facts : Calories 74.2, Fat 0.5, SaturatedFat 0.1, Sodium 158.1, Carbohydrate 15.8, Fiber 3.6, Sugar 3.5, Protein 3.2

Ingredients

1/2 cup chopped onion
1/4 cup chopped celery
1 tablespoon chopped parsley
1/2 teaspoon chopped garlic
3 1/2 cups vegetable broth
1 1/2 cups canned diced tomatoes, with liquid
1/4 cup pearl barley
1/4 teaspoon salt
ground black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 bay leaf
2 cups chopped mushrooms

CANNELLINI BEAN SOUP (VOLUMETRICS)

Quick to make, high-fiber soup from The Volumetrics Eating Plan. Omit cheese and add some nutritional yeast for the vegan version. Use any white bean you prefer. Freezes well.

Provided by zeldaz51

Categories Beans

Time 30m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 14

Cannellini Bean Soup (Volumetrics) image

Steps:

Lightly spray a 4 to 5 quart pot with cooking spray and place over medium heat. Add the oil, onion, and garlic and cook 5 minutes, stirring frequently.
Stir in remaining ingredients (except cheese) and bring to a simmer, stirring occasionally. Simmer 10 minutes, stirring occasionally. Sprinkle with Parmesan when serving.

Nutrition Facts : Calories 205.1, Fat 3.8, SaturatedFat 1.3, Cholesterol 4.4, Sodium 506.7, Carbohydrate 32.9, Fiber 10.7, Sugar 9.6, Protein 11.5

Ingredients

1 teaspoon olive oil
1 cup chopped onion
1 1/2 teaspoons chopped garlic
1 cup water
2 cups cored died tomatoes
2 cups canned cannellini beans, drained and rinsed
1 cup diced zucchini
1/2 cup frozen peas, thawed
1 cup thinly sliced carrot
1 tablespoon chopped flat leaf parsley
3/4 teaspoon dried thyme
fresh ground black pepper
2 cups vegetable broth
4 tablespoons parmesan cheese

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