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.
GREEN MINESTRONE
Minestrone is literally a BIG soup. This one tastes like it simmered all day.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat a soup pot over medium high heat. Add oil and pancetta or prosciutto. Saute 2 minutes and add onions, celery, garlic, zucchini and bay to the pot. Season vegetables with salt and pepper, to your taste. Saute vegetables 5 minutes, stirring frequently. Add white beans, garbanzo beans and chicken broth to the pot. Cover soup and bring to a boil. Add pasta and green beans to the soup and cook 8 minutes, or until pasta is just tender. Stir in spinach to wilt, 1 minute. Stir in grated cheese and ladle soup into bowls. Top soup with torn or shredded basil or chopped parsley.
MINESTRONE WITH COLLARD GREENS AND WHITE BEANS MINESTRONE WITH COLLARD GREENS AND WHITE BEANS
Steps:
- 1. In a large saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 5 to 6 minutes. Add tomato paste, and cook, stirring, until onion is coated, about 30 seconds. Add collard greens, thyme, and red-pepper flakes. Cook, stirring, until collards start to wilt, 2 to 4 minutes. 2. Place 1/4 of beans in a bowl, and mash them with the back of a spoon (this will help thicken soup). Add all the beans to the pan, as well as tomatoes with juice and 4 cups water. Bring to a boil; reduce heat, cover and simmer, until collards are tender, 10 to 15 minutes. Season with salt and pepper; serve with grated Parmesan, if desired.
MINESTRONE WITH SPRING GREENS
This hearty spring soup is loaded with familiar elements of a traditional minestrone: pancetta, diced vegetables, tiny pasta and a rich chicken broth flavored with Parmesan. For this version, we've replaced cannellini beans with lima beans and added asparagus and escarole for a bright, green touch.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a dutch oven or other large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until lightly browned and tender, 4 to 6 minutes. Add the onion and celery and season with salt and pepper; cook, stirring occasionally, until tender, about 4 minutes. Add the garlic and cook until just softened, about 1 minute.
- Add the chicken broth, 2 cups water, the Parmesan rind, 3/4 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer. Add the lima beans and escarole and cook until the beans are tender and the escarole is wilted, about 3 minutes. Add the ditalini, return to a gentle simmer and cook until the pasta is tender, stirring and scraping the bottom of the pot occasionally to prevent sticking, 8 to 10 minutes.
- Add the asparagus and cook until just tender, 1 to 2 minutes. The soup should be thick, but if it is too thick, add more water or chicken broth 1/2 cup at a time. Season with salt and pepper and discard the Parmesan rind. Divide among bowls; drizzle with olive oil and top with pepper and grated Parmesan.
Nutrition Facts : Calories 530, Fat 25 grams, SaturatedFat 6 grams, Cholesterol 25 milligrams, Sodium 869 milligrams, Carbohydrate 57 grams, Fiber 10 grams, Sugar 3 grams, Protein 24 grams
COLLARD GREENS WITH WHITE BEANS
This is a vegan recipe for collard greens that is easy and fast.
Provided by krs
Categories Side Dish Vegetables Greens
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons water in a large skillet over medium heat. Cook and stir onion and garlic in water until onion is softened and translucent, about 10 minutes, adding more water as needed to prevent scorching. Stir vegetarian bouillon into onion mixture.
- Stir collard greens, tomatoes, and 1 1/4 cup water into onion mixture. Season with salt and pepper; cover and simmer until vegetables are tender, about 20 minutes. Stir in great Northern beans and sugar and continue to simmer until liquid evaporates, about 10 minutes more. Adjust seasoning as needed.
Nutrition Facts : Calories 181.3 calories, Carbohydrate 36 g, Fat 0.8 g, Fiber 8.8 g, Protein 10.4 g, SaturatedFat 0.2 g, Sodium 41.6 mg, Sugar 5.9 g
MINESTRONE WITH GIANT WHITE BEANS AND WINTER SQUASH
The inspiration for this minestrone was a bag of Rancho Gordo Royal Corona beans that I have had in my pantry for a while. Royal Coronas are large white European runner beans that are similar to Greek gigandes but bigger, richer and sturdier. They are about twice the size of a lima bean and, unlike many other large white beans, the skin doesn't slip off when you soak them. If you substitute limas I would not soak the beans, but if you use the Royal Coronas, do soak them to shorten the cooking time. The beans are downright meaty and the soup is a hearty one. I didn't even feel the need to add pasta or rice to this substantial minestrone.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 2h
Yield 6 generous servings
Number Of Ingredients 19
Steps:
- First simmer beans. Drain soaked beans and place in a large saucepan with 2 quarts water, halved onion, crushed garlic and bay leaf. Bring to a gentle boil, reduce heat and simmer 45 minutes. Add salt to taste (I usually use 1 teaspoon salt per quart of water) and continue to simmer another 30 minutes. Beans should be almost tender. Remove from heat and use tongs to remove and discard onion half, garlic cloves and bay leaf.
- While beans are simmering you can make tomato base. Heat olive oil over medium heat in a heavy soup pot or Dutch oven, and add onion, carrot and celery. Add a pinch of salt and cook, stirring, until vegetables are just about tender, about 5 minutes, and add parsley and leeks. Cook, stirring, until leeks are slightly wilted, about 3 minutes, and stir in garlic along with another generous pinch of salt. Cook, stirring, just until the garlic smells fragrant, 30 seconds to a minute, and stir in tomatoes with their juice and salt to taste. Bring to a simmer and cook, stirring often, for about 10 minutes, until tomatoes have cooked down somewhat and smell fragrant. Remove from heat until beans are ready.
- Add beans and their broth to tomato base, stir together, add bouquet garni and bring to a simmer. Cover and simmer over low heat for 30 minutes. Add winter squash and continue to simmer for another 30 to 45 minutes, until squash and beans are very tender. Taste, adjust salt, and add freshly ground pepper to taste.
- Just before serving heat through and stir in a generous handful of chopped fresh parsley or basil, or a mix of the two. Serve, topping each bowl with freshly grated Parmesan.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 4 grams, Carbohydrate 35 grams, Fat 5 grams, Fiber 9 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 1321 milligrams, Sugar 7 grams
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