MINESTRONE WITH KALE
From Color Me Vegan, by Colleen Patrick Goudreau. "The addition of kale in this classic comfort soup makes it even better, certainly more nutritious, and definitely more colorful! The Italian word minestrone, refers to a large, hearty soup. The soup itself is part of what is known in Italy as cucina povera - literally "poor kitchen," referring to the necessity of creating dishes based on what was available and in season. As it has been passed down through the ages, there is no fixed recipe and lends itself to many variations". One thing I really like about this recipe is the step of boiling the small pasta first, and separate from the soup itself. That way the doesn't get overcooked, or soak up all the broth by the time it's finished cooking.
Provided by Kozmic Blues
Categories Greens
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large soup pot over medium heat, and add the onion and carrots.
- Cook, stirring often, until the onion turns translucent and the carrots glisten, about 7 minutes.
- Stir in the garlic and cook, stirring, for another minute or so, until the garlic begins to smell fragrant.
- Add the tomatoes and their liquid and cook, stirring occasionally, for about 10 minutes, until the tomatoes have cooked down a bit.
- Add the beans, kale, parsley, water, and bay leaves.
- Bring to a boil, reduce the heat to low, cover partially, and simmer for 20 to 30 minutes, until the flavors are all incorporated and the kale is tender.
- Add the cooked pasta, and stir to incorporate.
- Cook for 5 minutes more, tasting and adjusting the salt and pepper as needed, then remove from heat and serve.
SPRINGTIME MINESTRONE
This simple soup makes the most of Spring veg and will become a favourite standby for a quick lunch or supper
Provided by Good Food team
Categories Lunch, Soup
Time 10m
Number Of Ingredients 5
Steps:
- Place the green vegetables in a medium-size saucepan, then pour over the stock. Bring to the boil, then reduce the heat and simmer until the vegetables are cooked through, about 3 mins. Stir in the cooked pasta, beans and 1 tbsp of pesto. Warm through, then ladle into bowls and top each with another drizzle of pesto.
Nutrition Facts : Calories 125 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium
MINESTRONE
Steps:
- Prepare: 1 cup dried cannellini or borlotti beans (see page 78). This will yield 2 1/2 to 3 cups of cooked beans. Reserve the cooking liquid.
- Heat in a heavy-bottomed pan over medium heat: 1/4 cup olive oil.
- Add: 1 large onion, finely chopped, 2 carrots, peeled and finely chopped.
- Cook for 15 minutes, or until tender. Add: 4 garlic cloves, coarsely chopped, 5 thyme sprigs, 1 bay leaf, 2 teaspoons salt.
- Cook for 5 minutes longer. Add, and bring to a boil: 3 cups water.
- When boiling, add: 1 small leek, diced, 1/2 pound green beans, cut into 1-inch lengths.
- Cook for 5 minutes, then add: 2 medium zucchini, cut into small dice, 2 medium tomatoes, peeled, seeded, and chopped.
- Cook for 15 minutes. Taste for salt and adjust as necessary. Add the cooked beans, along with: 1 cup bean cooking liquid, 2 cups spinach leaves, coarsely chopped (about 1 pound).
- Cook for 5 minutes. If the soup is too thick, add more bean cooking liquid. Remove the bay leaf. Serve in bowls, each one garnished with: 2 teaspoons extra-virgin olive oil, 1 tablespoon or more grated Parmesan cheese.
- Fall Minestrone with Kale and Butternut Squash
- Follow the recipe, but add 2 finely chopped celery stalks to the soffritto and cook to a rich golden brown. Instead of thyme, add about 1/2 teaspoon chopped rosemary and 1 teaspoon chopped sage with the garlic. Borlotti or cranberry beans can be substituted for the cannellini beans. Omit the green beans, zucchini, fresh tomatoes, and spinach, and use instead 1 bunch kale, stemmed, washed, and chopped; 1 small can of tomatoes, drained and chopped; and 1/2 butternut squash, peeled and cut into 1/4-inch cubes (about 2 cups). Cook the tomatoes and kale with the soffritto for 5 minutes, add the water, and cook for 15 minutes. Add the squash and continue cooking until tender, about 10 to 15 minutes, before adding the cooked beans.
- Winter Minestrone with Turnips, Potatoes, and Cabbage
- Follow the recipe, but to the soffritto add 2 celery stalks, chopped fine, and cook to a rich golden brown. Cut up 1/2 head cabbage into bite-size pieces and cook until tender in salted boiling water. For the green beans, zucchini, and tomatoes, substitute 1 pound turnips and 1/2 pound yellow potatoes, peeled and cut into bite-size pieces. If the turnips have fresh greens attached, stem, wash, and chop them and add them to the soup with the turnips and potatoes. Towards the end of the cooking, add the beans and, instead of the spinach, the cooked cabbage.
- Spring Minestrone with Peas and Asparagus
- Instead of carrot in the soffritto, use 1 fennel bulb, trimmed and cut into bite-size pieces. Do not let it brown. If green garlic is available, use 2 or 3 stalks, trimmed and chopped, instead of garlic cloves. Use 2 leeks instead of one. Add the liquid (half water, half broth, if possible), bring to a boil, and simmer for 10 minutes. Omit the green beans, zucchini, and tomatoes. Substitute 1 cup shelled peas (from 1 pound in the pod) and 1/2 pound asparagus, trimmed and sliced on the diagonal into 1/2-inch-thick pieces. Add with the beans and cook for 5 minutes before adding the spinach. If not serving this soup right away, cool it down quickly in an ice bath so the asparagus does not lose its bright green color.
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
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
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