Beefminestrone Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BEEF AND CANNELLINI BEAN MINESTRONE

Provided by Giada De Laurentiis

Time 52m

Yield 4 to 6 servings

Number Of Ingredients 13



Beef and Cannellini Bean Minestrone image

Steps:

  • In a large saucepan or Dutch oven, add the oil and heat over medium heat. Stir in the onion, carrot and celery and season with salt and pepper, to taste. Cook, stirring frequently, until the vegetables are soft, about 5 minutes. Increase the heat to high and add the ground beef and garlic. Season with salt and pepper, to taste. Cook until the beef is browned and cooked through, about 6 to 7 minutes. Stir in the tomato paste and mix to combine. Add the broth, tomatoes, beans, and bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the liquid has reduced by half, about 30 minutes. Remove the bay leaf and discard. Season with salt and pepper, to taste. Ladle the soup into bowls and garnish with Parmesan.

3 tablespoons olive oil
1 onion, finely diced
1 large carrot, peeled and diced into 1/4-inch pieces
1 rib celery, trimmed and diced into 1/4-inch pieces
Kosher salt and freshly ground black pepper
8 ounces lean (8 percent fat) ground beef
3 garlic cloves, minced
1 tablespoon tomato paste
4 cups low-sodium beef broth
One 28-ounce can diced tomatoes
One 15-ounce can cannellini beans, rinsed and drained
1 dried bay leaf
1/2 cup grated Parmesan

THE BEST MINESTRONE

While it's positively packed with vegetables, this soup is still hearty and filling. We rendered the fat from pancetta and used it to cook the vegetables to add more depth of flavor. The addition of white beans and pasta help make it a meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16



The Best Minestrone image

Steps:

  • Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the meat is golden brown on all sides, 5 to 7 minutes. Transfer the pancetta with a slotted spoon to a large bowl, leaving the fat in the pot.
  • Reduce the heat to medium. Add the carrots, celery, onions, garlic, bay leaves, red pepper flakes, 4 teaspoons salt and 1/2 teaspoon black pepper and cook, stirring occasionally, until tender but not browned, 6 to 8 minutes. Add the potatoes and zucchini and cook, stirring occasionally, until slightly softened, about 5 minutes. Return the pancetta to the pot, stir in the tomatoes and 8 cups water and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the potatoes are just tender, about 20 minutes.
  • Add the kale, beans and their liquid and pasta and continue to cook until the pasta is cooked through and the kale is tender, about 10 minutes. Discard the bay leaves and season with more salt and pepper if necessary. Serve with grated Parmesan.

3 tablespoons olive oil
4 ounces pancetta, cut into 1/8-inch pieces
3 large carrots, cut into 1/2-inch pieces
2 large celery stalks, cut into 1/2-inch pieces
1 medium yellow onion, chopped
3 cloves garlic, finely grated
2 bay leaves
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
12 ounces small Yukon potatoes, quartered
1 large zucchini, cut into 1/2-inch pieces
One 14-ounce can whole peeled tomatoes, crushed
4 cups packed curly kale leaves, torn
One 15-ounce can cannellini beans plus liquid
1/2 cup dry ditalini or other small pasta shape
Grated Parmesan, for serving

BEEF MINESTRONE

This recipe pleasantly proves that decreasing fat intake doesn't mean saying farewell to ground beef's full-bodied flavor. This soup is sure to be a hit in your home.

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 10 servings.

Number Of Ingredients 14



Beef Minestrone image

Steps:

  • In a Dutch oven, cook beef and onion until meat is browned and onion is tender; drain. Add next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour. , Discard bay leaf. Sprinkle each serving with 1/2 teaspoon of Parmesan cheese.

Nutrition Facts : Calories 141 calories, Fat 7g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 58mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein. Diabetic Exchanges

1 pound lean ground beef (90% lean)
1 cup chopped onion
6 cups water
1 cup cubed peeled potatoes
1 cup chopped tomatoes
1 cup shredded cabbage
1 cup chopped carrots
1/2 cup chopped celery
1/4 cup uncooked long grain rice
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1 bay leaf
1/4 teaspoon pepper
5 teaspoons grated Parmesan cheese

MINESTRONE

Vegetables and herbs fresh from my garden make this one of our favorite soups. This recipe makes a lot, so it's perfect for large gatherings or to freeze in smaller containers for fast meals.-Virginia Bauer, Botkins, Ohio

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h50m

Yield 20 servings (5 quarts).

Number Of Ingredients 20



Minestrone image

Steps:

  • In a stockpot, saute the onions, celery and parsley in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, tomato sauce, cabbage, carrots, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , In a large skillet, cook beef over medium heat until no longer pink; drain. Stir into soup along with the zucchini, beans and pasta. Cover and simmer for 15-20 minutes or until vegetables and pasta are tender. Top each serving with cheese.

Nutrition Facts : Calories 209 calories, Fat 9g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 538mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 4g fiber), Protein 14g protein.

2 cups coarsely chopped onions
1 cup sliced celery
1/4 cup minced fresh parsley
1/4 cup canola oil
2 garlic cloves, minced
5 cups beef broth
2 cups chopped tomatoes or 1 can (14-1/2 ounces) diced tomatoes, drained
1 can (15 ounces) tomato sauce
2 cups coarsely chopped cabbage
1 cup sliced fresh carrots
2 teaspoons dried basil or Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds ground beef
1-1/2 cups sliced zucchini
1 cup cut fresh green beans
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 cup uncooked ditalini or 4 ounces spaghetti, broken into 3-inch pieces
1 cup grated Parmesan cheese

WINTER MINESTRONE

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 15



Winter Minestrone image

Steps:

  • Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.
  • Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.)
  • Ladle the soup into bowls and serve.

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
3 ounces thinly sliced pancetta, coarsely chopped
2 garlic cloves, minced
1 pound Swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, peeled, cubed
1 (14 1/2-ounce) can diced tomatoes
1 fresh rosemary sprig
1 (15-ounce) can cannellini beans, drained, rinsed
2 (14-ounce) cans low-sodium beef broth
1 ounce piece Parmesan cheese rind
2 tablespoons chopped fresh Italian parsley leaves
Salt and pepper

CLASSIC MINESTRONE

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 16



Classic Minestrone image

Steps:

  • In a casserole heat the olive oil. Add the onions and cook until golden, about 5 to 7 minutes. Then add the carrots and celery and cook over low heat, stirring occasionally, for 5 minutes. Add the beans, bay leaf and thyme and toss for 1 minute. Then add the beef stock, Parmesan rind (if using), plum tomatoes and their juice, and salt and pepper to taste. (Careful with the amount of salt since Parmesan rind will add a salty flavor.) Bring to a boil, reduce heat and simmer for 1 hour. Add the potatoes, zucchini and savoy cabbage and cook for 20 minutes more or until the vegetables are tender. Finally, add your pasta and cook, covered, for about 10 minutes. Season to taste with salt and pepper, ladle into bowls and serve with some pesto.

1/3 cup olive oil
1 cup chopped onion
1 cup diced carrots
1 cup diced celery
1/2 cup great northern beans, soaked
1 bay leaf
Sprig of thyme
4 cups beef stock
Rind of a piece of Parmesan cheese-optional
2 cups Italian canned tomatoes and their juice
Salt and pepper to taste
2 cups diced potatoes
2 cups zucchini, diced
2 cups shredded savoy cabbage
1 cup small pasta shells
Pesto, for serving

16 MIN-ESTRONE

Provided by Ree Drummond : Food Network

Time 16m

Yield 6 to 8 servings

Number Of Ingredients 20



16 Min-estrone image

Steps:

  • Add water and salt to a pot for pasta and bring to a boil. Add the stock to a pot and heat over medium-high heat until hot.
  • Put a large pot over medium heat and add the olive oil. Add the chicken, sprinkle with salt and pepper and cook, stirring, until the chicken begins to brown, 2 to 3 minutes.
  • Meanwhile, add the pasta to the boiling water and cook according to the package instructions.
  • Add the celery, bell pepper, onion, carrot and zucchini to the pot with the chicken. Add the red pepper flakes and season with salt and pepper. Cook until the vegetables begin to soften, 2 to 3 minutes. Add the tomatoes, beans, basil, oregano and hot stock. Bring to a boil and simmer for 5 minutes. Taste and adjust the seasoning with salt and pepper.
  • Drain the pasta and add it to the soup. Stir in the chopped parsley. Serve with a dollop of pesto and a sprinkling of Parmesan.

Kosher salt
2 quarts low-sodium chicken stock
2 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2- to 1-inch pieces
Freshly ground black pepper
8 ounces ditalini pasta
2 stalks celery, finely diced
1 yellow bell pepper, finely diced
1 onion, finely diced
1 carrot, finely diced
1 zucchini, diced
1 teaspoon red pepper flakes
One 28-ounce can diced tomatoes, with the juice
One 15-ounce can white beans, drained and rinsed
One 15-ounce can kidney beans, drained and rinsed
1 teaspoon dried basil
1 teaspoon dried oregano
Chopped fresh parsley, for serving
Jarred pesto, for serving
Grated Parmesan, for serving

BEEFY MINESTRONE

I know lots of minestrone recipes don't contain meat, but my husband thinks a meal is only a meal if it contains some sort of meat. Consequently, this is the perfect meal. It strikes that balance of flavorful, healthful, and soul-satisfying. -Juli Snaer, Enid, Oklahoma

Provided by Taste of Home

Categories     Dinner     Lunch

Time 6h50m

Yield 8 servings (3 quarts).

Number Of Ingredients 15



Beefy Minestrone image

Steps:

  • Combine the first 13 ingredients in a 5- or 6-qt. slow cooker. Cover and cook on low for 6-7 hours or until meat is tender. , Stir in pasta. Cover and cook on high for 30 minutes or until pasta is tender. If desired, top with fresh oregano and shredded Parmesan cheese.

Nutrition Facts :

6 cups chicken broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) crushed tomatoes
1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
1 beef top round steak (1 pound) , cut onto 1/2-inch cubes
15 fresh baby carrots, halved
2 celery ribs, chopped
1 small onion, chopped
1/2 cup dry red wine
4 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon pepper
1 cup uncooked ditalini or other small pasta
Optional: Fresh oregano and shredded Parmesan cheese

MINESTRONE SOUP WITH MEAT

This is a hearty soup that tastes wonderful! A friend of mine gave this recipe to me from a "soup bar" we had a church. Thank you Betty! Not low fat - just loaded with flavor! Serving size unknown. You can double this recipe and freeze some for later. OAMC

Provided by Bella Donna

Categories     European

Time 50m

Yield 12 serving(s)

Number Of Ingredients 18



Minestrone Soup With Meat image

Steps:

  • Add all ingredients into large pot.
  • Simmer for 45 minutes.
  • Add shells or other pasta about 13 minutes before serving.

Nutrition Facts : Calories 173.9, Fat 6.1, SaturatedFat 2.3, Cholesterol 25.7, Sodium 427.1, Carbohydrate 18.4, Fiber 5, Sugar 4.4, Protein 12.1

1 lb ground beef, browned
1 cup diced onion
1 cup diced celery
1 cup sliced carrot
2 garlic cloves, minced
1 (16 ounce) can tomatoes, stewed
1 (15 ounce) can tomato sauce
1 (15 ounce) can red kidney beans, drained
2 cups water
5 teaspoons beef bouillon granules
1 teaspoon dried parsley flakes
1 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon sweet basil
1/4 teaspoon black pepper
2 cups cabbage, shredded
1 cup frozen green beans (fresh and canned will do)
1/2 cup miniature pasta shells

CLASSIC MINESTRONE

This beloved Italian soup isn't just hearty and healthy -- it's really flexible. Minestrone typically includes lots of leafy greens, other veggies, and beans. Which to choose? You're only limited by the contents of your refrigerator and pantry.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 15



Classic Minestrone image

Steps:

  • In a large pot, heat oil over medium. Add onion, carrots, celery, red-pepper flakes, rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes.
  • Add tomatoes; cook until some of the liquid evaporates, 1 minute. Add potato, cabbage, cannellini beans, and 7 cups water; bring to a boil. Stir in green beans.
  • Reduce to a simmer, and cook until all the vegetables are tender, about 20 minutes. Season with salt and pepper; stir in garlic, if using, and basil. Serve sprinkled with Parmesan and, if using, torn basil. Drizzle with more oil, if desired.

Nutrition Facts : Calories 183 g, Fat 8 g, Fiber 6 g, Protein 8 g

2 tablespoons olive oil, plus more for serving (optional)
1 medium red onion, chopped
2 medium carrots, peeled and diced
1 large celery stalk, diced
1/4 teaspoon red-pepper flakes
1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried
Coarse salt and ground pepper
1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped
1 large potato, peeled and diced
1/4 head Savoy or green cabbage (1/2 pound), cored and thinly sliced
1 can (15 ounces) cannellini beans, rinsed and drained
1/2 pound green beans, trimmed and cut into 1-inch pieces
1 garlic clove, minced (optional)
1/4 cup thinly sliced fresh basil, plus torn leaves for serving (optional)
3/4 cup grated Parmesan, for serving

HAMBURGER MINESTRONE

Make and share this Hamburger Minestrone recipe from Food.com.

Provided by CookingONTheSide

Categories     Stocks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15



Hamburger Minestrone image

Steps:

  • Cook and stir ground beef, onion and garlic in Dutch oven until beef is brown; drain.
  • Stir in remaining ingredients except cheese; break tomatoes with fork.
  • Heat to boiling, reduce heat.
  • Cover and simmer, stirring occasionally, until macaroni is tender, about 15 minutes.
  • Serve with cheese.

Nutrition Facts : Calories 299, Fat 12.5, SaturatedFat 4.6, Cholesterol 51.4, Sodium 510.8, Carbohydrate 28.5, Fiber 5.3, Sugar 7.2, Protein 20.1

1 lb ground beef
1 medium onion, chopped
1 garlic clove, crushed
1 1/4 cups chicken broth or 1 1/4 cups beef broth
1 stalk celery, thinly sliced (about 1 cup)
1 small zucchini, sliced (about 1 cup)
1 cup shredded cabbage
1/2 cup uncooked elbow macaroni or 1/2 cup broken spaghetti
2 teaspoons instant beef bouillon (dry)
1 teaspoon italian seasoning
1/2 teaspoon salt
1 (28 ounce) can whole tomatoes, undrained
1 (8 ounce) can kidney beans, undrained
1 (8 ounce) can whole kernel corn, undrained
grated parmesan cheese

MINESTRONE

Make and share this Minestrone recipe from Food.com.

Provided by Joy Boss

Categories     Beans

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 19



Minestrone image

Steps:

  • Heat oil in Dutch oven over medium heat. Cook garlic and onion in oil about 2 minutes, stirring occasionally, until onion is tender.
  • Stir in remaining ingredients except cheese, breaking up tomatoes.
  • Heat to boiling; reduce heat. Cover and simmer 1/2-hour.
  • Add pasta and cook an additional 1/2-hour.
  • Serve with Parmesan.

Nutrition Facts : Calories 225.8, Fat 2.9, SaturatedFat 0.5, Sodium 794.2, Carbohydrate 38.5, Fiber 7.4, Sugar 10.1, Protein 10.3

1 tablespoon olive oil
2 cloves garlic, chopped
1 medium onion, chopped
1/2 medium head of cabbage, chopped (3 cups)
2 small zucchini, chopped (2 cups)
2 medium carrots, sliced (1 cup)
2 stalks celery, chopped (1 cup)
1 (28 ounce) can whole tomatoes, undrained
1 can garbanzo beans, rinsed and drained
1 can kidney bean, rinsed and drained
1 (10 ounce) package spinach, thawed and squeezed to drain
4 cups chicken broth
46 ounces tomato juice
1 cup dry white wine
1 tablespoon dried basil leaves
1/2 teaspoon oregano
1/4 teaspoon pepper
2 cups pasta, uncooked (small shells, chili mac)
to taste parmesan cheese, grated, if desired

MINESTRONE

A classic Minestrone recipe.

Categories     Soup/Stew     Bean     Leafy Green     Pork     Tomato     High Fiber     Kale     Zucchini     Fall     Gourmet

Yield Makes about 10 cups, serving 6 to 8

Number Of Ingredients 16



Minestrone image

Steps:

  • In a large bowl let the white beans soak in enough water to cover them by 2 inches overnight or quick-soak them. Drain the white beans, in a saucepan combine them with enough water to cover them by 2 inches, and simmer them, uncovered, adding more water if necessary to keep them barely covered, for 45 minutes to 1 hour, or until they are tender. Add the salt and simmer the white beans for 5 minutes more. Remove the pan from the heat and let the white beans stand, uncovered.
  • In a heavy kettle cook the pancetta in the oil over moderate heat, stirring, until it is crisp and pale golden, add the onion, and cook the mixture, stirring, until the onion is softened. Add the carrots, the celery, and the garlic and cook the mixture, stirring, for 4 minutes. Add the zucchini, the green beans, and the potatoes, peeled and cut into 3/4-inch dice, and cook the mixture, stirring, for 4 minutes. Add the cabbage and the kale and cook the mixture, stirring, until the cabbage is wilted. Add the tomatoes and the broth and simmer the soup, covered, for 1 hour.
  • Drain the white beans, reserving the liquid, in a blender or food processor purée half of them with 1 cup of the reserved liquid, and stir the purée and the remaining white beans into the soup. Simmer the soup, uncovered, for 15 minutes, thin it if desired with some of the remaining reserve liquid, and season it with salt and pepper. The soup may be made 3 days in advance and kept covered and chilled. Reheat the soup, thinning it with water as desired. Serve the soup with the Parmesan, the bruschetta, and the sausages.

1/2 pound (about 1 1/4 cups) dried white beans such as Great Northern, picked over and rinsed
1/2 teaspoon salt
1/4 pound pancetta (Italian cured pork belly, available at Italian markets and specialty foods shops) or sliced lean bacon, chopped
1/3 cup olive oil
1 onion, chopped
1 large carrot, cut into 1/2-inch dice
1 rib of celery, cut into 1/2-inch dice
3 garlic cloves, chopped fine
2 zucchini, scrubbed and cut into 1/2-inch dice
1/4 pound green beans, trimmed and cut into 1/2-inch pieces
1/2 pound boiling potatoes
4 cups shredded green cabbage (preferably Savoy)
1/2 pound kale, rinsed, drained, stems discarded, and the leaves chopped (about 6 cups)
a 28-ounce can tomatoes, chopped coarse and drained well
4 1/2 cups chicken broth (preferably low-salt)
freshly grated Parmesan, garlic bruschetta , and dry-cured sausages as accompaniments

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 SOUP

This is an easy soup, perfect for weeknights when you don't have a lot of time. It like it because it uses items I normally keep on hand and tastes great. This recipe can be easily doubled (I have even quadrupled it) for a larger crowd.

Provided by Texas Tornado

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9



Minestrone Soup image

Steps:

  • Brown meat in skillet; drain well.
  • In a medium pot, combine all ingredients except noodles and cheese.
  • Bring to a boil and add noodles. Lower heat to simmer.
  • Simmer 15-20 minutes or until noodles are cooked. Stir occasionally and adjust seasoning to taste.
  • Ladle into bowls and sprinkle with cheese.
  • I serve this with crusty bread.
  • You can add additional seasonings if desired to your personal preference.

Nutrition Facts : Calories 744.2, Fat 29.4, SaturatedFat 10.2, Cholesterol 117.7, Sodium 2707.9, Carbohydrate 66.7, Fiber 18.4, Sugar 12.4, Protein 54.9

2 (14 ounce) cans beef broth
2 (14 1/2 ounce) cans stewed tomatoes
1 1/2 lbs ground beef
1/2 cup small elbow macaroni, uncooked
1 (15 ounce) can navy beans, drained
1 (15 ounce) can kidney beans, drained
1 teaspoon italian seasoning
1/2 teaspoon oregano
parmesan cheese or mozzarella cheese, for garnish

BEEF MINESTRONE SOUP

This recipe is adapted from a vegetarian Minestrone Soup that I make every fall, as soon as the weather starts to get crisp outside, this soup is great to take for lunch all winter long!

Provided by eraegra

Categories     Stew

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 13



Beef Minestrone Soup image

Steps:

  • In a large pot or dutch oven, brown meat in 2 T olive oil. Remove beef and drippings from pot (keep drippings).
  • Saute the onions, carrots, and celery in the olive oil and butter. Add potatoes and zucchini, one at a time, cooking each for 2-3 minutes before adding the next. Salt and pepper between each addition, to taste.
  • Add white beans, green beans, beef stock, and tomatoes. Cover and cook slowly over low heat for at least 3 hours.

Nutrition Facts : Calories 541.5, Fat 31, SaturatedFat 9.3, Cholesterol 55.7, Sodium 971.2, Carbohydrate 43.3, Fiber 9.3, Sugar 7, Protein 24.9

2 tablespoons olive oil
1 lb stew meat, cut into small cubes
1/4 cup olive oil
1 tablespoon butter
1 medium onion, chopped
3 medium carrots, diced
2 celery ribs, diced
2 medium potatoes, peeled and diced
1 medium zucchini, diced
1 (16 ounce) can white beans, drained and rinsed (cannellini or great northern beans)
1 (15 ounce) can cut green beans, don't drain
1 (16 ounce) can diced tomatoes, don't drain
4 cups beef stock

More about "beefminestrone recipes"

BEEF MINESTRONE RECIPE | MYRECIPES

From myrecipes.com
Servings 10
Published 2010-03-30
Total Time 1 hr 5 mins
Calories 208 per serving
  • Heat a large Dutch oven over medium heat. Add beef; cook until browned, stirring to crumble. Remove beef with a slotted spoon, leaving drippings in pan.
  • Cook onion and next 3 ingredients in pan over medium heat 10 minutes; stir frequently. Add beef broth and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
  • Stir in zucchini and pasta; bring to a simmer over medium heat. Cook, uncovered, 15 to 20 minutes or until pasta is tender. Return beef to pan; cook 5 minutes or until thoroughly heated.


HEARTY BEEF MINESTRONE - CERTIFIED ANGUS BEEF
Heat oil in a large Dutch oven or heavy-bottom pot over medium-high heat. Add ground beef, 1-teaspoon salt and 1/2-teaspoon pepper. Frequently chop/stir beef while browning, about 5 minutes. Add onion, garlic, carrot and Italian herb blend; sauté for another 5-8 minutes. Add beef broth, diced tomatoes and remaining 1-teaspoon salt; bring to a ...
From certifiedangusbeef.com


EASY MINESTRONE RECIPE - CHATELAINE.COM
Heat a large saucepan over medium. Add oil, then onion, carrot, celery, garlic and chili flakes. Cook until vegetables are slightly tender, about 3 min. Add tomatoes, beans, broth, Parmigiano ...
From chatelaine.com


MINESTRONE | METRO
Salt lightly. Add broth and plum tomatoes and bring to a boil. Cook over medium heat until vegetables are cooked al dente. Add Romano beans, broccoli and zucchini, and cook 2 - 3 minutes. To serve, put a little cooked pasta and 2 tsp. (10 mL) pesto in each bowl, and add piping hot soup. Garnish generously with Parmesan and serve with crusty bread.
From metro.ca


HOW TO MAKE CLASSIC MINESTRONE SOUP - KITCHN
Like its cousins ribolita and pasta e fagioli, minestrone soup is a brothy Italian vegetable soup.According to Marcella Hazan in her cookbook Essentials of Classic Italian Cooking, there isn’t a hard-and-fast rule on which vegetables must be present to make it minestrone — different regions of Italy use different vegetables, and the soups change with …
From thekitchn.com


BEEF MINESTRONE SOUP RECIPE RECIPES ALL YOU NEED IS FOOD
BEEF MINESTRONE SOUP RECIPE - FOOD.COM. This recipe is adapted from a vegetarian Minestrone Soup that I make every fall, as soon as the weather starts to get crisp outside, this soup is great to take for lunch all winter long! Total Time 3 hours 15 minutes. Prep Time 15 minutes. Cook Time 3 hours . Yield 6-8 serving(s) Number Of Ingredients 13. Ingredients; 2 …
From stevehacks.com


CHUNKY BEEF MINESTRONE - HEALTHY FOOD GUIDE
Chunky beef minestrone. Serves: 4. Time to make: 35 mins . Total cost: $16.36 / $4.09 per serve (at time of publication) Ingredients | More weights & measures . 1 tablespoon olive oil; 300g scotch fillet steak, cut in thin strips; 1 onion, finely chopped; 2 stalks celery, finely diced; 1 large carrot, peeled, finely diced; 2 cloves garlic, crushed; 700g tomato pasta sauce; 2 cups salt …
From healthyfood.com


PIN ON CERTIFIED ANGUS BEEF ® BRAND RECIPES
May 6, 2020 - A classic Italian soup kicked up a notch with this easy Hearty Beef Minestrone soup recipe. Flavor-packed and loaded with pasta and beans for a filling meal.
From pinterest.ca


BEEF MINESTRONE - WAITROSE.COM
Beef Minestrone. This will be saved to your scrapbook. You can also add it to one of your existing cookbooks *mandatory Add to a new cookbook: Close. Email this recipe to a friend. Send a link to this recipe to a friend or your own e-mail address as a reminder * mandatory. Recipient's name ...
From waitrose.com


MINESTRONE SOUP WITH GROUND BEEF RECIPES ALL YOU NEED IS …
BEEF MINESTRONE SOUP RECIPE - FOOD.COM. This recipe is adapted from a vegetarian Minestrone Soup that I make every fall, as soon as the weather starts to get crisp outside, this soup is great to take for lunch all winter long! Total Time 3 hours 15 minutes. Prep Time 15 minutes. Cook Time 3 hours . Yield 6-8 serving(s) Number Of Ingredients 13. Ingredients; 2 …
From stevehacks.com


BEEF MINESTRONE SOUP RECIPE ITALIAN - THERESCIPES.INFO
10 Best Italian Beef Minestrone Soup Recipes | Yummly trend www.yummly.com. Hearty Italian Beef Soup Yummly. Swiss chard, large carrots, garlic, lean ground beef, pepper and 10 more.Italian Minestrone Soup in the Slow Cooker A Year of Slow Cooking. celery, yellow onion, lean ground meat, dried oregano, garlic and 7 more.
From therecipes.info


MINESTRONE SOUP - FLIPPED-OUT FOOD
This is Italian-inspired comfort food—pure and simple. This basic recipe is very easy to riff on, for example, by adding seasonal produce or playing with the seasoning. Better yet, the ingredients for the soup come almost entirely from your pantry! Top it with grated pecorino Romano or Parmesan cheese and a few grinds of black pepper. A chunk of crusty bread …
From flippedoutfood.com


MINESTRONE SOUP WITH STEW MEAT - ALL INFORMATION ABOUT HEALTHY …
Beef Minestrone Soup Recipe - Food.com trend www.food.com. In a large pot or dutch oven, brown meat in 2 T olive oil. Remove beef and drippings from pot (keep drippings). Saute the onions, carrots, and celery in the olive oil and butter. Add potatoes and zucchini, one at a time, cooking each for 2-3 minutes before adding the next.
From therecipes.info


BEEF AND VEGETABLE MINESTRONE RECIPE - FOOD NEWS
Beef Minestrone: Add the beans, potatoes, rosemary, oregano and spinach to 1 pot and simmer. In a large saute pan over high heat with 1 tablespoon of olive oil add in the beef stew meat and cook until lightly browned and cooked through. Season with salt and pepper and add it to the pot with the beans and potatoes.
From foodnewsnews.com


BEEF MINESTRONE RECIPE | MYRECIPES
65 Super Easy Finger Foods to Make for Any Party From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time.Read More
From myrecipes.com


BEEF MINESTRONE - FAMILYRECIPESANDMORE.COM
Beef Minestrone. From the kitchen of Jaime Barkwell _____ This crockpot recipe is from Wegmans. It's perfect on a cold day. wegmans. Cut into bite size pieces: 1 pkg (about 1.6 lbs) Boneless beef chuck roast. Dust with flour. Heat: 2 Tbsp olive oil. Sear meat until nicely browned. Do NOT discard pan drippings. Put meat in crockpot. Add to pan with drippings, scrape up …
From familyrecipesandmore.com


MINESTRONE - WIKIPEDIA
Minestrone (/ ˌ m ɪ n ɪ s ˈ t r oʊ n i /; Italian: [mineˈstroːne]) is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice, sometimes both.Common ingredients include beans, onions, celery, carrots, leaf vegetables, stock, parmesan cheese and tomatoes.. There is no set recipe for minestrone, since it can usually be made out of whatever vegetables ...
From en.wikipedia.org


MINESTRONE SOUP RECIPES | ALLRECIPES
All the food groups are represented. Serve this hearty soup with lightly toasted bread to get every last drop. Recipe can be doubled. By A. Hatton. Classic Minestrone. Save. Classic Minestrone . Rating: 4.5 stars 286 . This famous Italian soup has been much imitated around the world with very different results. The homemade version is a delicious revelation and is also extremely …
From allrecipes.com


MINESTRONE FOR ALL SEASONS | ITALIAN FOOD FOREVER
Minestrone For All Seasons. Minestrone may well be the most popular Italian soup made today. It is now in fact, as well known to the world as pizza or pasta. Minestrone means “big soup” and is in fact a large vegetable soup that reflects both seasonal and regional variations. When one thinks of minestrone, generally one tends to think of a ...
From italianfoodforever.com


MIGHTY MINESTRONE | FOODLAND ONTARIO
Instructions. In large pot, heat oil over medium heat. Add onion, carrots and parsnips; cook stirring occasionally until softened, about 5 minutes. Stir in garlic, basil, thyme and a pinch of pepper. Add tomatoes and broth; cover and bring to boil. Reduce heat and simmer for 15 minutes.
From ontario.ca


BEEF MINESTRONE SOUP - SUPPER PLATE-DELICIOUS DINNERS ON A BUDGET!
Jump to Recipe. At $1.70 a bowl, homemade Beef Minestrone Soup fills the kitchen with a delicious tomato aroma!The slow-cooked beef comes out fork tender. Top a piping hot bowl with fresh herbs and grated parmesan cheese for another layer of flavor. Serve with hot crusty bread or blueberries muffins slathered with butter.
From supperplate.com


WHAT IS MINESTRONE: DEFINITION AND MEANING - LA CUCINA ITALIANA
What Is. Minestrone is a soup found in the culinary traditions and habits of many Mediterranean countries, where it has long been the main (sometimes only) dish for those of modest means. It is generally a vegetable broth with grains, pasta, legumes or rice served as a first course.
From lacucinaitaliana.com


MINESTRONE | HEALTHY RECIPES | WW CANADA - WEIGHT WATCHERS
Instructions. Coat a large saucepan with cooking spray and heat over medium-high heat. Add onion, celery, carrots and rutabaga; cook for about 3 minutes. Pour in prepared vegetable stock; add tomatoes and oregano. Bring to a boil, reduce heat, cover and simmer over a very low heat for about 15 minutes. Add pasta to saucepan.
From weightwatchers.com


MINESTRONE RECIPE : SBS FOOD
1. Heat the oil in a heavy-based saucepan and add the onion, garlic, celery heart, carrot, cabbage and bay leaves. Lightly fry the vegetables for 2–3 minutes without letting them colour. Stir in ...
From sbs.com.au


BEEF MINESTRONE RECIPE – GLUTEN FREE – CAULDRONS AND CUPCAKES
Cakes and desserts, Fast and Fabulous!, Gluten-free, Slow Food, Sweet treats 05 April 2018, Thursday 04 April 2018, Wednesday Easy Stewed Pears Recipe Cakes and desserts , Gluten-free , Vegetarian/Vegan 20 February 2012, Monday 22 June 2013, Saturday
From cauldronsandcupcakes.com


THE BEST MINESTRONE SOUP RECIPE - AMBITIOUS KITCHEN
Instructions. Add olive oil to a large pot or dutch oven and place over medium high heat. Add in diced onion, celery, sliced carrots and potatoes. Saute for 3-5 minutes or until onions soften. Next add in crushed tomatoes, kidney beans, vegetable broth, Italian seasoning, red pepper flakes and salt and pepper.
From ambitiouskitchen.com


BEEF MINESTRONE SOUP RECIPE BY CHEF.TIM.LEE | IFOOD.TV
Beef Minestrone Soup. chef.tim.lee. Dec. 03, 2011. Ingredients. Canned tomatoes : 8 Ounce (1 Can / 227 Grams) Onions : 4 Ounce (125 Grams) Button mushrooms : 2 Ounce (50 Grams) French beans : 1 Ounce (25 Grams) Carrots : 2 Ounce (50 Grams) Beef stock cubes : 3 : Water : 1 1/2 Pint (850 Milliliter) Peas : 1 Ounce (25 Grams) Dried mixed herbs : 1 Teaspoon …
From ifood.tv


THE BEST MINESTRONE SOUP RECIPE {HOW ITALIANS MAKE IT} - ITALIAN …
Sautee on medium heat for a few minutes stirring a couple of times in the process. Add potatoes, butternut squash, tomatoes, bay leaf, rosemary sprigs and a couple of pinches of salt. Give a nice stir and add enough water to cover all the veggies. Bring to a boil and simmer on low heat for 40 minutes.
From italianrecipebook.com


BEEF MINESTRONE RECIPE – FOOD.COM – NEUREZEPT
Beef Minestrone | Food.com Carbohydrates – Our food stores Carbohydrates always play an important role in people’s diet. They are used as a first-degree energizer and are the first nutrients consumed during fasting. The building blocks are glucose. They are stored in glycogen plants in animals as starch. Most carbohydrates are essential nutrients for living things. They occur as a …
From withoutcarbohydrates.neurezept.com


MINESTRONE SOUP - RECIPETIN EATS
Add crushed tomato, chicken stock, water, tomato paste, Worcestershire sauce, kidney beans, salt and pepper. Stir, bring to simmer, then place lid on and adjust heat so it's simmering gently. Simmer 20 minutes, then add potato and beans. Simmer 5 minutes, then add pasta. Cook for time per pasta packet MINUS 1 1/2 minutes.
From recipetineats.com


MINESTRONE SOUP | JAMIE OLIVER RECIPES
Cook for 10 to 15 minutes, stirring regularly, or until softened and caramelised. Crumble in the stock cube, pour in the tinned tomatoes, breaking them up with your spoon, then add 1 tin’s worth of water. Pour in the beans, juice and all, then add a pinch of sea salt and black pepper.
From jamieoliver.com


FOOD | WARRENTON, VA - MANTA.COM
Food. Manta has 8 businesses under Food in Warrenton, VA. Featured Company Listings. Totally Cookies and Cakes. 6510 Lancaster Drive. Warrenton, VA (540) 252-9105. Visit Website. CLAIMED Birthday. Cookies. Cookies. Parties. Wedding Cakes ...
From manta.com


Related Search