Not Your Ordinary Minestrone Soup Recipes

NOT YOUR ORDINARY MINESTRONE SOUP!

I found this recipe I think in the local Sioux Falls newspaper.... it is so good! Not full of salt and plenty of veggies! (For an even fresher taste, I like to use 4 cups of pureed fresh seeded roma tomatoes)

Provided by kittycatmom

Categories Vegetable

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 21

Not Your Ordinary Minestrone Soup! image

Steps:

In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.
Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.
Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.
Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Spray with olive oil and serve.

Nutrition Facts : Calories 232.3, Fat 8.4, SaturatedFat 1.4, Cholesterol 1.1, Sodium 1028, Carbohydrate 34.4, Fiber 8.2, Sugar 13.3, Protein 8.8

Ingredients

3 tablespoons olive oil
3 garlic cloves, chopped
2 onions, chopped
2 cups chopped celery
5 carrots, sliced
2 cups chicken broth (low sodium if available)
2 cups water or 2 cups vegetable stock
4 cups tomato sauce
1/2 cup red wine (optional)
1 cup canned kidney beans, drained
1 (15 ounce) can green beans (I use fresh green beans)
2 cups Baby Spinach, rinsed
3 zucchini, quartered and sliced
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh basil
1 -2 tablespoon tomato paste
1 tablespoon sugar (if you are using fresh tomato)
salt and pepper
1/2 cup shell pasta
2 tablespoons grated parmesan cheese, for topping
1 tablespoon olive oil

ALICE WATERS'S SEASONAL MINESTRONE

Alice Waters often recommends that cooks master a good minestrone. It's communal and seasonal, two pillars on which she has built her cooking career. This summer recipe came from the cookbook that is her top seller: "The Art of Simple Food." It uses the best of the season's green beans, tomatoes and squash. In the spring, fresh peas, asparagus and spinach would make a good vegetable trio, with some fennel standing in for the carrot in the sofrito. In the fall, cubes of butternut squash, a small can of tomatoes and a bunch of kale would star, with rosemary and a little chopped sage instead of thyme for seasoning. Winter might bring a soup built from turnips, potatoes and cabbage. If the turnips have greens, add them, too. Start with a large pot that has a heavy bottom. Always cook the vegetables through, about 10 minutes. They should look good enough to eat on their own. Add the beans about 10 minutes before serving. A cup or two of cooked pasta can be stirred in at the last minute. Don't overcook the pasta. The olive oil and cheese garnish should be added once the soup is in the bowls. Ms. Waters likes to pass those at the table, once everyone is served. Pesto makes a lovely garnish, too, and gives a garlicky, herbal punch to the soup.

Provided by Kim Severson

Categories dinner, for two, lunch, soups and stews

Time 2h45m

Yield 8 servings

Number Of Ingredients 15

Alice Waters's Seasonal Minestrone image

Steps:

Soak the beans overnight in a large pot, covered by several inches of water.
The next day, simmer the beans 2 hours or until tender. Drain and set aside, reserving the cooking water.
Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for about 10 minutes, or until onion is translucent. Add the garlic, thyme, bay leaf and salt. Reduce heat to medium-low and cook, stirring often, for 5 minutes longer.
Add 3 cups water and bring to a low boil. When boiling, add the leek and green beans. After 5 minutes, add the zucchini and tomatoes. After 15 minutes, add the spinach and beans and cook for 5 more minutes. If the soup is too thick, add water (reserved bean water is good).
Remove the bay leaf and bare thyme sticks and adjust the seasoning, if necessary. Serve in bowls, each garnished with grated Parmesan cheese or pesto.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 6 grams, Carbohydrate 25 grams, Fat 7 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 393 milligrams, Sugar 5 grams

Ingredients

1 cup dried cannellini or other white beans
¼ cup olive oil
1 large onion, finely chopped
2 carrots, peeled and finely chopped
4 garlic cloves, coarsely chopped
5 thyme sprigs
1 bay leaf
2 teaspoons kosher salt
1 small leek, white part only, diced
½ pound green beans, trimmed and cut into 1-inch lengths
1 medium zucchini, cut into small dice
2 medium tomatoes, peeled, seeded and chopped
2 cups spinach, coarsely chopped
Grated Parmesan cheese, for serving
Pesto, for garnish (optional)

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Not Your Ordinary Minestrone Soup Recipes

NOT YOUR ORDINARY MINESTRONE SOUP!

I found this recipe I think in the local Sioux Falls newspaper.... it is so good! Not full of salt and plenty of veggies! (For an even fresher taste, I like to use 4 cups of pureed fresh seeded roma tomatoes)

ALICE WATERS'S SEASONAL MINESTRONE

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