HEARTY SAUSAGE MINESTRONE
As a teacher, I appreciate quick and easy recipes. If I make this for just my husband and me, we have leftovers for lunches. But when there are more people at the table, every bit is eaten. -Tami Stoudt, Evans, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (3-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook sausage, onion, celery and carrots over medium heat 8-10 minutes or until sausage is no longer pink and onion is tender, breaking sausage into crumbles; drain., Stir in tomatoes, beans, broth, garlic powder and pepper; bring to a boil. Add pasta; cook, covered, 6-8 minutes or until pasta is tender. Freeze option: Freeze cooled minestrone in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 372 calories, Fat 13g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 1481mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 9g fiber), Protein 18g protein.
MINESTRONE WITH ITALIAN SAUSAGE
Need a hearty warmer-upper? Make a one-pot soup packed with meat, beans and pasta to satisfy hungry appetites.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 7
Number Of Ingredients 12
Steps:
- In 5-quart Dutch oven, heat oil over medium-high heat. Add sausage, onion, carrots, basil and garlic; cook 5 to 7 minutes, stirring frequently, until sausage is no longer pink; drain.
- Stir broth, tomatoes and great northern beans into sausage mixture. Heat to boiling. Reduce heat to medium-low; cover and cook 7 to 8 minutes, stirring occasionally.
- Stir in macaroni, zucchini and frozen green beans. Heat to boiling. Cook over medium-high heat 5 to 6 minutes, stirring occasionally, until vegetables are hot and macaroni is tender.
Nutrition Facts : Calories 380, Carbohydrate 38 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 6 g, Protein 20 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1400 mg, Sugar 5 g, TransFat 0 g
MINESTRONE WITH ITALIAN SAUSAGE
I make this zippy, satisfying soup all the time, and it's my dad's favorite. The recipe makes a lot, and I have found that it freezes well and tastes just as great reheated. -Linda Reis Salem, Oregon
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 11 servings (about 3 quarts).
Number Of Ingredients 18
Steps:
- In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, celery and leek; cook for 3 minutes. Add the zucchini, green beans and garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cabbage, basil, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. , Return to a boil. Stir in the garbanzo beans, pasta and parsley. Cook for 6-9 minutes or until pasta is tender. Serve with cheese.
Nutrition Facts : Calories 253 calories, Fat 15g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 910mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 12g protein.
MINESTRONE SOUP WITH SWEET SAUSAGE
Provided by Rachael Ray : Food Network
Time 1h50m
Yield 4 servings
Number Of Ingredients 26
Steps:
- Heat 1 tablespoon EVOO in a soup pot over medium heat. Add the pasta and toast until deep golden, nutty and fragrant, then remove the pasta and reserve. Add the remaining 2 tablespoons EVOO and raise the heat a bit. Add the sausage and cook until browned, then transfer the sausage to a plate. Add the carrots, fennel, garlic and onions, and season with salt and pepper. Cook until tender, about 10 minutes. Return the sausage to the pot and add the beans and Chicken Poaching Liquid. Using the large holes of a box grater, grate the tomatoes into the soup. Add the rosemary and thyme, and season with salt and pepper. Simmer the soup to combine the flavors. Return the soup to a boil, stir in the toasted pasta and cook until al dente. Ladle the soup into shallow bowls and top with the cheese. Serve with ciabbatta rolls. Cook's Note: If you are not serving the soup immediately, cool and store it in the refrigerator before adding the pasta. Return it to a boil and cook the pasta as directed.
- Place the chicken in a pot and add the bay leaves, carrots, celery, lemons, onions, peppercorns, rosemary, thyme and some salt. Cover with water and bring to a boil. Reduce the heat to a simmer and poach the chicken for 1 hour. When the chicken is cool enough to handle, discard the skin and bones and separate the meat into bite-size pieces. Strain the stock and reserve.
MINESTRONE SOUP WITH ITALIAN SAUSAGE
Provided by Food Network
Time 45m
Yield 6-8 servings
Number Of Ingredients 20
Steps:
- Cook the sausage links in a large soup pot over medium-low heat. After 4-5 minutes turn the sausages, add 1/4 cup water, cover and cook for another 8-10 minutes or until cooked through. Transfer the sausages to a cutting board and allow to cool before coin slicing.
- Over medium heat, add olive oil to the same large soup pot. Cook the garlic, carrots and onion until wilted, stirring occasionally. Add the cabbage, zucchini, potato, both stocks and tomato paste. Bring to a boil. Reduce the heat and add 2 tablespoons of the parsley, oregano, basil, pepper and salt to taste. Simmer uncovered over medium heat for about 15 minutes.
- Add the sausage, beans, tomatoes, and pasta, simmer until the pasta is done (about 8 minutes). Serve with a sprinkling of fresh parsley and grated parmesan cheese.
SAUSAGE MINESTRONE
Bulk out this chunky vegetable soup with hearty sausage and cannellini beans, then serve with our tapenade ciabatta toasts
Provided by Good Food team
Categories Lunch
Time 1h
Number Of Ingredients 14
Steps:
- Put the oil, onions, carrots, celery and garlic in a large saucepan. Cook gently over a low heat for 15 mins or until soft. Meanwhile, tip the sausage pieces into a non-stick frying pan, turn up the heat and sizzle for a few mins to brown. Put to one side.
- Stir tomato purée through the soft vegetables and cook for 1 min more. Pour in the tomatoes, 3½ cans of water and the stock cube. Stir and simmer for 10 mins. Add the sausage pieces and beans, and bubble down for 10 mins until sausages are cooked through. Season and stir in the sugar, vinegar and parsley. Spoon into bowls, adding a Tapenade toast (see 'goes well with') to float, and a drizzle more olive oil, if you like.
Nutrition Facts : Calories 393 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 19 grams sugar, Fiber 6 grams fiber, Protein 14 grams protein, Sodium 2.4 milligram of sodium
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
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
SOPRANOS-STYLE SAUSAGE MINESTRONE
Make and share this Sopranos-Style Sausage Minestrone recipe from Food.com.
Provided by ratherbeswimmin
Time 11h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Cook sausage in a big skillet over high heat, breaking up any large pieces, until it is no longer pink.
- Transfer sausage to the insert of a 5-7 quart slow cooker.
- Remove all but 2 tablespoons of fat from the skillet and add the olive oil.
- Add in the prosciutto and saute for 2 minutes, until it begins to get crisp.
- Add in onions, carrots, celery, rosemary, and saute until the onions begin to soften, about 5 minutes.
- Deglaze the pan with the wine and boil until the wine is reduced by half, about 3 minutes.
- Add in the tomatoes and cook for 2 minutes.
- Transfer the contents of the skillet to the slow-cooker insert; stir in the potatoes, beans, zucchini, lentils, escarole, cheese rind, and broth.
- Cover and cook on LOW for 8-10 hours, until the soup is thickened and the lentils are softened.
Nutrition Facts : Calories 567, Fat 12.8, SaturatedFat 3.5, Cholesterol 26.3, Sodium 1196.7, Carbohydrate 79.9, Fiber 16.1, Sugar 6.5, Protein 32.6
MINESTRONE WITH ITALIAN SAUSAGE
I got this recipe from Taste of Home and recently made it. It is a tasty satisfying soup. I did use frozen green beans instead of the fresh. This recipe does make a lot, but it does freeze well and tastes great reheated.
Provided by CookingONTheSide
Categories Stocks
Time 1h25m
Yield 3 quarts, 11 serving(s)
Number Of Ingredients 18
Steps:
- In soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain.
- Stir in the carrots, celery, leek and garlic; cook for 3 minutes.
- Add zucchini and green beans; cook 2 minutes longer.
- Stir in broth, tomatoes, cabbage, basil, oregano and pepper.
- Bring to a boil.
- Reduce heat; cover, simmer for 45 minutes.
- Return to a boil, stir in garbanzo beans, pasta and parsley.
- Cook for 6-9 minutes or until the pasta is tender.
- Serve with Parmesan cheese.
MINESTRONE AND SAUSAGE SOUP
Provided by Camille
Yield 8
Number Of Ingredients 13
Steps:
- Brown sausage in skillet until fully cooked; drain excess grease.
- In a large stock pot add beef broth, water, tomato sauce, diced tomatoes, kidney beans, celery, carrots, onion salt, garlic salt, and Italian seasoning. Simmer until veggies become tender, about 20-30 minutes.
- In a separate pot, cook pasta according to directions. When noodles are done, add to soup and mix in cooked sausage.
- Top with shredded Parmesan cheese and serve.
Nutrition Facts : Servingsize 1 serving, Calories 3052 kcal, Fat 44 g, SaturatedFat 10 g, Cholesterol 494 mg, Sodium 2761 mg, Carbohydrate 424 g, Sugar 20 g, Protein 215 mg
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4.9/5 (7)Total Time 1 hr 10 minsCategory EntreeCalories 638 per serving
- Spray a non-stick pan with very little oil. Heat the pan on medium-high and brown the sausage until it is fully cooked. Remove from heat and set aside.
- In a large Dutch oven, heat 2 tbsp of oil and saute the chopped onion and celery for a brief 2-3 minutes or so. Now toss in the chopped garlic; saute for a few more seconds then add the green beans, artichoke hearts, canned tomatoes, dried oregano and a small dash of salt and pepper. Cook on medium-high heat for 5 minutes. Now add the cooked sausage and broth; stir to combine. Continue to cook on medium-high heat for another 10 minutes.
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