Quick Fall Minestrone Soup Recipes

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.

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Drain and transfer the pasta to a baking sheet. Toss the pasta with a little olive oil to prevent sticking.
• In a large saucepan over medium heat, warm the chicken stock.
• In another large saucepan over high heat, heat 1/4 cup oil. When the oil is hot but not smoking, add the pancetta and cook until it begins to brown, 3 to 4 minutes, turning occasionally. Add the garlic and cook until it begins to brown, about 1 minute, stirring occasionally. Lower the heat to medium and add the onions, celery, and carrots.
• Cook until the vegetables are soft, 8 to 10 minutes, stirring occasionally to prevent browning. Add the chopped herbs. Raise the heat to high. Add the beans, tomatoes, zucchini, and potatoes. Add the chicken stock and bring to a boil. Then bring it down to a simmer and cook until the potatoes are tender, 12 to 15 minutes, skimming any foam off the top of the soup. Season generously with pepper. Add salt, to taste. Just a few minutes before serving, add the cooked tubetti pasta. Serve warm with Parmesan and olive oil passed at the table.
• Cooking notes: Add the cooked pasta just before serving. If it sits in the soup too long, it develops a flabby texture. Tubetti (little hollow tubes) are the classic pasta for minestrone, but you could substitute another small shape of pasta.

Steps:

• In a large stockpot, heat the oil over medium heat. Add the sausage and cook until no longer pink and just turning brown, 5 to 8 minutes. Add the celery, carrots and onions and saute until translucent, about 15 minutes. Add the rosemary, tomato paste and garlic and cook for 1 minute. Stir in the stock, tomatoes, beans and bay leaf and bring to a simmer. Simmer for 40 minutes.
• Add the sweet potatoes and zucchini and simmer until cooked al dente, about 10 minutes more.
• Place 1/2 cup of baby spinach at the bottom of each serving bowl and ladle on a portion of bubbling hot soup. The heat from the soup will wilt the spinach perfectly. Serve with some freshly grated Parmigiano-Reggiano and a squeeze of fresh lemon.

Steps:

• Heat olive oil in a large saucepan over medium heat. Add carrots, celery, zucchini, and onion; saute until the vegetables are soft, about 10 minutes. Add garlic and rosemary; cook, stirring so the garlic doesn't burn, for another 2 minutes. Add tomatoes, potatoes, and chard.
• Bring to a simmer and cook until the chard is wilted, about 5 minutes. Add beef stock and beans, bring to a simmer, and cook until potatoes are tender, about 15 minutes.

Steps:

• In a large pot coated with cooking spray saute onion and garlic until tender.
• Add the next seven ingredients (through okra) and bring to a boil. Reduce heat and simmer about 10 minutes.
• Add noodles and bring the mixture back to a soft boil for 5 minutes.
• Add beans and chard and simmer until all veggies are tender and noodles are cooked.
• Serve with parmesan cheese on top.
• According to CL each serving is 1 1/2 c with one T of cheese.

Steps:

• Heat the oil in a large saucepan over medium-high heat. Add the onion and prociutto, and cook, stirring occasionally for 5 minutes or until the onion softens and is light golden. Add the potatoes, carrots, zucchini and celery, and cook stirring for 1 minute.
• Stir in the tomatoes and stock, increase heat to high and bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 5 minutes. Stir in the pasta and simmer, uncovered, for a further 10 minutes or until the pasta is al dente.
• Stir in the beans, parsley, salt and pepper. Cook, uncovered, for 1-2 minutes or until the beans are heated through. Taste and adjust the seasoning if necessary. Ladle the soup into serving bowls, sprinkle with the parmesan and serve with the crusty bread.
• VARIATION:.
• Kidney beans and vegetable soup: Replace the prosciutto with 3 bacon rashers. Add 45 grams finely shredded cabbage to the mixture with the tomatoes and stock. Replace the borlotti beans with 1 x 425 grams can red kidney beans. Omit the parmesan and top each bowl of soup with 1 teaspoon prepared pesto.

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.

Steps:

• Make the soup base: In a medium-size heavy soup pot, combine the oil and pancetta over medium-low heat to slowly render the fat and cook the pancetta, stirring occasionally.
• Meanwhile, in a food processor, combine the onion or shallots, celery and carrot. Pulse until finely chopped. Add to pot with cooked pancetta and adjust heat so the vegetables soften and cook without browning, stirring occasionally, 8 to 10 minutes.
• Add the other vegetables: Stirring after each addition, add the kale or cabbage, celery, carrots, zucchini, beans and tomatoes. Season generously with salt and pepper.
• Add the stock and 1 cup water (or, if you prefer a soup that's not as thick, add additional stock to taste, up to 2 cups). Add the herb sprigs. Cover, raise the heat and bring to a full boil. Uncover, lower the heat to a bubbly simmer, and cook 30 minutes, or until vegetables are tender, stirring occasionally. Taste and adjust the seasonings with salt and pepper. Remove the herb sprigs.
• Serve in bowls, drizzling a little olive oil and sprinkling a big pinch of cheese over each serving.

Steps:

• Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then cook onion and garlic, stirring occasionally, until golden, about 3 minutes. Add kale and sauté, stirring, 1 minute. Add frozen vegetables, tomatoes with juice, pasta, broth, water, salt, and pepper and simmer, uncovered, stirring occasionally, until vegetables are tender and pasta is al dente, about 10 minutes.
• Meanwhile, transfer half of beans to a wide shallow bowl and coarsely mash with a fork or a potato masher, then stir mashed and whole beans into soup and simmer, stirring occasionally, until soup is slightly thickened, about 5 minutes. Season with salt and pepper.