Balsamic Minestrone Soup Recipes

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CHEF JOHN'S MINESTRONE SOUP

This is the type of dish I never make the same way twice, but I hope you give this amazing minestrone recipe a try soon, but only once.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Minestrone

Time 1h45m

Yield 6

Number Of Ingredients 20



Chef John's Minestrone Soup image

Steps:

  • Heat 2 tablespoons olive oil in large stock pot over medium-high heat. Add pancetta; cook and stir until it begins to brown, 2 to 3 minutes. Stir in onions and celery; cook and stir until onions start to turn translucent, about 3 minutes. Stir in minced garlic and cook for another minute.
  • Pour chicken broth, water, and plum tomatoes into the pancetta and onion mixture. Bring to a simmer.
  • Stir cranberry beans, cabbage, garbanzo beans, red pepper flakes, Italian seasoning, and 2 teaspoons salt into broth mixture. Bring to a simmer and cook until cranberry beans are tender, adding more water as needed if the soup becomes too thick, about 45 minutes.
  • Stir in Swiss chard and simmer until softened, about 15 minutes. Season with salt and black pepper to taste.
  • Stir in pasta and increase heat to medium-high and simmer until pasta is tender, about 15 minutes. Ladle into bowls and top with extra virgin olive oil, Parmigiano-Reggiano cheese, and Italian parsley.

Nutrition Facts : Calories 483.6 calories, Carbohydrate 53.9 g, Cholesterol 15.8 mg, Fat 23 g, Fiber 14.4 g, Protein 17.9 g, SaturatedFat 4.9 g, Sodium 2019.6 mg, Sugar 7.5 g

2 tablespoons olive oil
3 ounces chopped pancetta
1 onion, diced
1 cup diced celery
4 cloves garlic, minced
4 cups chicken broth
2 cups water, plus more as needed
1 (28 ounce) can plum tomatoes, crushed fine
1 cup cranberry beans, shelled
2 cups chopped cabbage, or more to taste
1 (15 ounce) can garbanzo beans, drained
1 teaspoon red pepper flakes, or to taste
1 teaspoon Italian seasoning
2 teaspoons salt
1 bunch Swiss chard, chopped
⅔ cup ditalini pasta
salt and ground black pepper
¼ cup extra virgin olive oil, for drizzling
¼ cup finely grated Parmigiano-Reggiano cheese
¼ cup chopped fresh Italian flat-leaf parsley

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



Classic Minestrone Soup image

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

1 tablespoon olive oil
1 cup diced onion
¾ cup diced carrot
¾ cup sliced celery
1 teaspoon minced garlic
1 ½ teaspoons minced fresh rosemary
1 (15 ounce) can Contadina® Tomato Sauce
1 (15 ounce) can cannellini beans, rinsed and drained
2 cups College Inn® Chicken Broth
1 cup diced zucchini
½ cup dry ditalini pasta
¼ teaspoon black pepper
¼ cup chopped fresh Italian parsley
1 teaspoon Shredded Parmesan cheese

MINESTRONE VEGETABLE SOUP

A good soup to use up vegetables.

Provided by Shelly Culp

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 1h25m

Yield 10

Number Of Ingredients 15



Minestrone Vegetable Soup image

Steps:

  • Heat olive oil in a large soup pot over medium heat; cook and stir onion and garlic in the hot oil until onion is tender, 2 to 5 minutes. Stir chicken broth, tomato juice, diced tomatoes and their juice, spinach, zucchini, carrots, celery, cannellini beans, Italian seasoning, salt, and black pepper. Bring soup to a boil, reduce heat to low, and cover pot. Simmer soup for 45 minutes.
  • Bring soup back to a full boil and stir in rotini pasta. Reduce heat to low and simmer until pasta is tender, 10 to 15 more minutes.

Nutrition Facts : Calories 174.3 calories, Carbohydrate 31.6 g, Cholesterol 2.2 mg, Fat 2.3 g, Fiber 5 g, Protein 7 g, SaturatedFat 0.3 g, Sodium 1166.5 mg, Sugar 8.8 g

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 (32 ounce) carton chicken broth
4 cups tomato juice
1 (28 ounce) can diced tomatoes, undrained
2 cups chopped fresh spinach
2 zucchini, chopped
2 carrots, chopped
2 stalks celery, chopped
1 (15.5 ounce) can cannellini beans, drained and rinsed
1 tablespoon Italian seasoning
1 teaspoon salt
¼ teaspoon ground black pepper
2 cups rotini pasta

MINESTRONE SOUP (MODENA STYLE)

NOTICE: PLEASE OPEN EDIT TO SEE THE CORRECT AMOUNT OF INGREDIENTS. This thick hearty vegetable and bean soup gets it intensity from pancetta, an unsmoked seasoned bacon available in Italian food stores. If necessary substitute lean slab bacon, but first simmer it in water to cover for 5 minutes, then drain, pat dry and chop. Or, for a vegetarian soup, omit the pancetta. Because the vinegar is stirred in at the end, use the best brand you can find.

Provided by Galley Wench

Categories     < 4 Hours

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 18



Minestrone Soup (Modena Style) image

Steps:

  • In a large soup pot, heat the oil over medium heat.
  • Add the pancetta and cook, stirring occasionally, until browned, approximately 5 minutes.
  • Add the following ingredients in the order given, cooking 1 minute before adding the next; onion, celery, carrot, zucchini, garlic and cabbage.
  • Add the tomatoes and bring to a simmer over high heat.
  • Stir in the water, broth, red wine, salt,thyme,cloves and pepper.
  • Bring to a boil.
  • Reduce the heat to low and simmer until the vegetables are tender, approximately 1 hour. Stir in the beans and cook for 5 minutes just until heated through.
  • Stir in the balsamic vinegar.
  • Serve hot.

1 tablespoon olive oil
4 ounces pancetta, cut into 1/2 inch dice
1 yellow onion, coursely chopped
1 celery rib, with leave cut into 1/4 in thick slices
1 carrot, cut into 1/4 inch thick slices
2 zucchini, cut in half lengthwise and sliced into 1/4 inch thick half moons
2 garlic cloves, finely chopped
2 firmly packed cups shredded savoy cabbage (or spinach, fresh or frozen)
1 (16 ounce) can peeled chopped tomatoes with juice
2 cups water
1 3/4 cups chicken broth or 1 3/4 cups vegetable broth
1 cup dry red wine
1 teaspoon salt
1 teaspoon dried thyme
1/8 teaspoon ground cloves
1/4 teaspoon black pepper
1 (19 ounce) can cannellini beans, rinsed and drained
3 tablespoons balsamic vinegar

BALSAMIC MINESTRONE SOUP

Minestrone soup is a classic, comforting recipe option for a chilly fall day. Made with zucchini, spinach leaves, kidney beans and marinara sauce, this soup is as healthy as it is delicious.

Provided by maryjjohnson34

Categories     < 30 Mins

Time 30m

Yield 10 serving(s)

Number Of Ingredients 10



Balsamic Minestrone Soup image

Steps:

  • Heat olive oil in large saucepot over medium-high heat. Add onions and carrots and cook until tender; about 5 minutes. Add sauce and vegetable broth.
  • Stir in zucchini, spinach and kidney beans. Bring to boil, cover and reduce to heat to medium-low. Cook 10 minutes.
  • Stir in cheese and pasta. Cook until heated through; about 5 minutes. Serve with additional cheese and a dollop of pesto if desired.

2 tablespoons mild olive oil
1 large onion, chopped (about 1 ½ cups)
2 large carrots, chopped (about 1 cup)
1 (24 ounce) jar traditional marinara sauce (Bertolli with Italian Herbs & Fresh Garlic Sauce)
5 cups vegetable broth
1 medium zucchini, chopped (about 1 cup)
2 cups lightly packed baby spinach leaves, chopped
1 (15 1/2 ounce) can low sodium red kidney beans, rinsed and drained
1/2 cup grated parmesan cheese
2 cups cooked ditalini

FAMILY FAVORITE HEALTHY MINESTRONE SOUP!

This is our family's favorite minestrone soup recipe. We've tried others and keep coming back to this one, because it's usually healthier (no oil) and has more ingredients I have on hand. It's such a healthy filling meal. We are not sure where the recipe came from, but it's been on a piece of paper that is falling apart and I knew if I didn't put it in here I might lose it forever one day.

Provided by Enjolinfam

Categories     Beans

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 14



Family Favorite Healthy Minestrone Soup! image

Steps:

  • In a large soup pot combine the stock, the undrained tomatoes, potato, onion, celery, carrot, cabbage, and Italian seasoning. Bring to a boil and reduce heat. Simmer for about 15 minutes.
  • Stir in the beans, corn, zucchini, and pasta. Simmer for 10 to 15 more minutes until the vegetables are tender. Season wit salt and pepper.

4 cups vegetable stock or 4 cups vegetarian chicken stock
2 (14 1/2 ounce) cans stewed tomatoes (can also use fresh-I usually one can along with chopped fresh tomatoes) or 2 (14 1/2 ounce) cans diced tomatoes (can also use fresh-I usually one can along with chopped fresh tomatoes)
1 large potato, cubed
1 onion, chopped
2 celery ribs, chopped
2 carrots, chopped
1 large cabbage, finely chopped
2 tablespoons italian seasoning
1 (15 ounce) can kidney beans (I use fresh kidney beans often also)
3 cups fresh corn kernels (or canned will work)
1 large zucchini, sliced
1 cup pasta, uncooked (your choice of favorite style pasta. I usually use spirals or penne, but really it depends mostly on)
salt, to taste
pepper, to taste

MARVELOUS MINESTRONE SOUP

Quick Italian vegetable soup with orzo pasta and plenty of vegetables, it's a whole meal in a bowl that's fancy enough for company! All you need are crusty rolls and Italian gelato for dessert. Cool days, changing leaves, satisfying soup...mmmm, I love fall. From the newspaper.

Provided by BecR2400

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15



Marvelous Minestrone Soup image

Steps:

  • Heat the oil on medium-high in a 4 1/2-quart Dutch oven or soup pot. Peel and coarsely chop the onion, adding it to the pot as you chop. Stir. Coarsely chop the celery and add it to the pot. Stir. Thinly slice the carrots and add them to the pot. Stir. Remove the tough ends of the green beans and cut them in 1/2-inch pieces, adding them to the pot as you cut. Stir.
  • Pour the chicken and beef broth into the pot. Add the tomatoes with their juice, tomato sauce, cannellini beans with their juice and the orzo. Cover the pot, raise the heat to high and bring the soup to a boil. This will take about 5 to 6 minutes.
  • When soup comes to a boil, uncover and stir well. (The orzo sinks to the bottom.) Add the Italian seasoning and garlic. Boil until green beans and pasta are tender, about 9 minutes. Season with salt and pepper to taste. Remove soup from heat and ladle into bowls. Serve at once, garnishing each bowl with 1 tablespoon grated parmesan.

1 tablespoon olive oil
1 large onion (for about 1 cup chopped)
2 celery ribs (for about 1/2 cup chopped)
10 peeled baby carrots (for about 1/2 cup thinly sliced)
1/2 lb fresh green beans (for about 1 cup cut)
2 (14 ounce) cans fat-free chicken broth
1 (14 ounce) can nonfat beef broth
1 (14 1/2 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 (15 -19 ounce) can cannellini beans
1/2 cup uncooked orzo pasta
1 1/2 teaspoons dried Italian seasoning
1 teaspoon bottled minced garlic
salt and pepper, to taste
6 tablespoons grated parmesan cheese

HEARTY MINESTRONE SOUP

This fresh-tasting minestrone soup gets its zesty flavor from Italian sausage. When you want to use up your garden bounty of zucchini, try this recipe. If your family likes food extra spicy, use hot bulk Italian sausage instead. -Donna Smith, Fairport, New York

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 9 servings.

Number Of Ingredients 12



Hearty Minestrone Soup image

Steps:

  • In a large saucepan, cook the sausage until no longer pink. Remove with a slotted spoon to paper towel to drain, reserving 1 tablespoon of drippings. Saute celery and onion in drippings for 5 minutes. Add sausage and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until the vegetables are tender.

Nutrition Facts : Calories 224 calories, Fat 16g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 901mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 4g fiber), Protein 10g protein.

1 pound bulk Italian sausage
2 cups sliced celery
1 cup chopped onion
6 cups chopped zucchini
1 can (28 ounces) diced tomatoes, undrained
1-1/2 cups chopped green pepper
1-1/2 teaspoons Italian seasoning
1-1/2 teaspoons salt
1 teaspoon dried oregano
1 teaspoon sugar
1/2 teaspoon dried basil
1/4 teaspoon garlic powder

MINESTRONE TO DIE FOR

This delicious and easy minestrone is made in the morning and cooks all day in the oven for a wonderful soup your family will love. Sometimes I'll add a can of beans, or frozen corn, or cooked carrots, if I have it on hand. If not, though, it's delicious as is!!

Provided by LAURALYN SALINAS

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Minestrone

Time 8h10m

Yield 6

Number Of Ingredients 5



Minestrone To Die For image

Steps:

  • Preheat oven to 250 degrees F (120 degrees C).
  • In a 10x15 inch baking dish, combine the meat, minestrone soup, tomato soup, water and onion soup mix. Mix well.
  • Bake at 250 degrees F (120 degrees C) for 8 hours. (Note: If needed, you can bake for less time at a higher temperature; just make sure that the meat is completely cooked through.)

Nutrition Facts : Calories 266.4 calories, Carbohydrate 14.1 g, Cholesterol 51.2 mg, Fat 16 g, Fiber 1.3 g, Protein 16.7 g, SaturatedFat 6.2 g, Sodium 1101.7 mg, Sugar 4.9 g

1 pound cubed stew meat OR round steak
1 (10.75 ounce) can condensed minestrone soup
1 (10.75 ounce) can condensed tomato soup
2 ½ cups water
1 (1 ounce) package dry onion soup mix

MAGGIE'S MINESTRONE SOUP

This is absolutely delicious on a cold winter day & one of my favourite soups! (Sometimes I add some baby spinach leaves during the last 5 minutes).I'm enjoying a mug-full as I type this.

Provided by CountryLady

Categories     Clear Soup

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 17



Maggie's Minestrone Soup image

Steps:

  • Heat butter & oil in a large heavy pot or Dutch oven over medium heat.
  • Add next 5 ingredients & saute for about 10 minutes, stirring occasionally.
  • Add broths, seasonings, tomatoes & zucchini and simmer on low, stirring occasionally, for 30 to 35 minutes.
  • Add beans & spaghetti and simmer for another 15 minutes.
  • Garnish each serving with a shaving of fresh Parmesan.

Nutrition Facts : Calories 412.3, Fat 14.5, SaturatedFat 4.9, Cholesterol 15.5, Sodium 1156.8, Carbohydrate 57.4, Fiber 10.1, Sugar 7.4, Protein 15.2

1/4 cup butter
1/4 cup olive oil
2 large carrots, diced
1 large onion, chopped
2 stalks celery, thinly sliced
2 medium potatoes, diced
1 leek, trimmed,washed & thinly sliced
3 cups beef broth or 3 cups beef stock
3 cups chicken broth or 3 cups chicken stock
1 teaspoon salt
1 teaspoon pepper
1 (19 ounce) can diced tomatoes, & juice
1 zucchini, peeled & diced
1 (14 ounce) can red kidney beans, drained & rinsed
1 (14 ounce) can white kidney beans, drained & rinsed
1/2 cup dried spaghetti, broken into pieces
parmesan cheese

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From foodnewsnews.com


MINESTRONE SOUP - ITALIAN PASSATA RECIPE | MUTTI
Heat oil in a large saucepan or stockpot over a medium heat. Add bacon and onion and cook 5 minutes, stirring occasionally. Add garlic, carrot, celery and potato and cook, stirring for 2 minutes longer. Add Mutti ‘Passata’ Tomato Puree, stock, herbs and 2 cups water. Bring to the boil. Reduce heat and simmer, uncovered, for 40 minutes ...
From mutti-parma.com


ULTIMATE MINESTRONE SOUP - THE DARING GOURMET
Add the onions, carrot and celery and cook for 5-7 minutes. Add the garlic and cook for another minute. Add the tomato paste and herbs and cook for another 2-3 minutes. Add the red wine and bring to a boil. Simmer for two minutes. Add the chicken broth. Add the beans and the veggies (except for the kale).
From daringgourmet.com


BEANY MINESTRONE SOUP RECIPE - DR. MCDOUGALL
Directions. Place the onions, garlic, celery and carrots in a large pot with 1/2 cup of the vegetable broth. Cook, stirring frequently for about 5 minutes, until onions are softened. Add the remaining broth, tomatoes, tomato sauce, potatoes, refried beans, bay leaf, parsley, basil, oregano and black pepper. Bring to a boil, reduce heat, cover ...
From drmcdougall.com


VEGAN MINESTRONE SOUP - LIFE MADE SWEETER
Stir in the Tomatoes and Broth: Add the diced tomatoes, tomato paste, bay leaf, vegetable broth and both of the beans. Depending on how large your pot is, add just enough water to cover the vegetables. Lower Heat & Simmer: Bring soup to a boil, then reduce heat and simmer for 20-25 minutes.
From lifemadesweeter.com


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