MINESTRONE WITH BROCCOLI
You can make this hearty, one-dish meal in just half an hour. It's a great choice for lunch or dinner on a cold winter day.
Provided by Martha Stewart
Categories Soup Recipes
Number Of Ingredients 9
Steps:
- Heat oil in a large pot over medium heat until hot but not smoking. Add sausage; cook, stirring with a wooden spoon to break up meat, until browned and crumbly, about 5 minutes. Add onion; cook, stirring often, until softened, about 5 minutes.
- Add 4 cups water and the broth to pot. Bring to a boil. Stir in pasta. Reduce heat to medium-low, and simmer, stirring often, until pasta is barely tender, about 6 minutes. Add broccoli, tomatoes, and salt. Simmer until broccoli is tender, about 4 minutes. Ladle soup into shallow bowls, and top with cheese.
PROSCIUTTO FAVE MINESTRONE ALLA RISO
This ham, bean and rice soup is my favorite and it is a hearty dinner soup. Sprinkle bowls of soup with Parmesan cheese and serve hot. Serve extra cheese at the table. Offer crusty, Italian bread with the soup. You may substitute macaroni for the rice.
Provided by Harriet Cariello
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h
Yield 10
Number Of Ingredients 14
Steps:
- In a large pot over medium heat, cook bacon in olive oil until brown. Stir in ham and cook a few minutes more. Stir in celery (reserve the leaves), onion and carrot and cook until vegetables are tender, 5 minutes. Stir in garlic and cook 1 minute more.
- Stir in tomatoes, broth, rice, salt and pepper. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until vegetables are soft and rice is nearly tender.
- Stir in cranberry beans and white beans and heat through. Stir in parsley and celery leaves and remove from heat. Serve hot.
Nutrition Facts : Calories 283.2 calories, Carbohydrate 29.4 g, Cholesterol 13.4 mg, Fat 14.4 g, Fiber 7 g, Protein 10.4 g, SaturatedFat 3.4 g, Sodium 504.5 mg, Sugar 3.5 g
EASY MINESTRONE
I wanted a soup recipe that I could make with staples that I always have on hand. This has become a family favorite so I always make enough to freeze. Serve topped with grated Parmesan cheese.
Provided by Luhoney
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h20m
Yield 8
Number Of Ingredients 15
Steps:
- Heat olive oil in a large pot over medium-low heat. Cook and stir garlic in hot oil until fragrant, 2 to 3 minutes. Add onion; cook and stir until slightly softened, 4 to 5 minutes. Stir in carrots until heated through, 1 to 2 minutes.
- Pour chicken broth and diced tomatoes into onion mixture; bring to a boil, stirring frequently. Add red wine, reduce heat to low, and stir green beans, pinto beans, spinach, basil, oregano, salt, and black pepper into broth mixture. Bring to a simmer, reduce heat to medium-low, and simmer until vegetables are tender, about 40 minutes.
- Bring a large pot of lightly salted water to a boil. Cook seashell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and stir pasta into soup. Ladle soup into bowls and top with Parmesan cheese.
Nutrition Facts : Calories 215.9 calories, Carbohydrate 29.3 g, Cholesterol 2.2 mg, Fat 6.6 g, Fiber 7.4 g, Protein 7.7 g, SaturatedFat 1.3 g, Sodium 388.1 mg, Sugar 8.9 g
EASY MINESTRONE SOUP
Use leftover marinara for a head start on this yummy, veggie-packed soup. It's perfect with a sandwich on a chilly day, or with a crusty garlic bread and simple salad on a busy night.
Provided by Bibi
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add celery, carrots, and onion. Cook, stirring frequently, until onion begins to turn translucent, about 4 minutes. Add garlic and stir until fragrant, about 30 seconds.
- Add vegetable broth, marinara sauce, tomato paste, and Italian seasoning. Stir to combine. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, until carrots are soft, about 10 minutes.
- Add pasta and zucchini. Cook until pasta is tender, about 10 minutes. Stir in beans, kale, salt, and pepper. Remove from heat and allow soup to cool slightly. Spoon into individual bowls and garnish with Parmesan cheese.
Nutrition Facts : Calories 364.8 calories, Carbohydrate 64.3 g, Cholesterol 2.9 mg, Fat 6.5 g, Fiber 9.6 g, Protein 14.5 g, SaturatedFat 1.4 g, Sodium 788.8 mg, Sugar 13.8 g
LUCINDA'S MINESTRONE
Adding a rind of Parmesan cheese brings a rich flavor to this meatless soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 15
Steps:
- Place 2 tablespoons of the olive oil, the onion, and garlic in a large heavy-bottomed soup pot over medium heat. Cook slowly, stirring occasionally, until the onion is translucent, about 3 minutes. Add the zucchini and the celery and keep cooking, stirring occasionally, for 2 minutes more. Add another tablespoon of the olive oil and the cauliflower and cook 5 minutes, stirring occasionally, as the vegetables slowly begin to soften. Stir in the green beans, cabbage, and remaining olive oil and cook, stirring occasionally, for another 2 minutes. Stir in the tomatoes and 2 cups water and simmer until all of the vegetables are softened, 5 to 8 minutes more.
- Add the salt, pepper, and Parmesan cheese rind and stir. Add more water if needed for the desired consistency -- it should be very thick. Cover and simmer 30 minutes. Add the chickpeas and basil sprigs and cook until chickpeas are heated through, 5 to 6 minutes. Serve in bowls with the Parmesan cheese grated over top and freshly ground pepper, and drizzle with olive oil.
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BROCCOLI, WILD ROCKET AND RADISH MINESTRONE - LOWLY
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Cuisine European, French, MediterraneanCategory Main CourseServings 4Total Time 30 mins
- Finely dice the onion and garlic. Heat the olive oil in a deep pan over a medium heat. Add the garlic and onion, sweat for about 3 - 5 minutes until the onion is see-through and soft.
- Thinly slice the radish and chop the broccoli (stalk and all) into rough thumb sized pieces. Then Add the mustard powder and chopped broccoli to the pan of onions and cook for a around minute. Tip in the radish and cook again for a further minute or so, then pour over the stock. Cover the pan, bring to the boil and then reduce the heat to a simmer. Tip in the pasta and cook the soup for about 15 minutes, lid off, until the broccoli is soft and tender.
- Once the broccoli is just cooked, remove the pan from the heat and add the rocket. Gently stir the rocket into the soup until it has all wilted. Serve immediately.
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