MINESTRONE WITH GNOCCHI
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the celery, carrots, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the garlic and red pepper flakes; cook 1 minute.
- Add 6 cups water, the tomatoes, rosemary, parmesan rind and 1/2 teaspoon salt to the pot. Bring to a simmer, then reduce the heat to medium and cook until the vegetables are very tender, about 15 minutes.Stir in the escarole and cook until wilted, about 3 minutes; season with salt and pepper. Stir in the gnocchi and cook, gently stirring occasionally, until tender, about 3 minutes. Discard the rosemary sprig and parmesan rind. Ladle the soup into bowls; top with the grated parmesan and drizzle with olive oil.
Nutrition Facts : Calories 444 calorie, Fat 16 grams, SaturatedFat 4 grams, Cholesterol 22 milligrams, Sodium 1202 milligrams, Carbohydrate 62 grams, Fiber 8 grams, Protein 13 grams
MINESTRONE SOUP
Our easy minestrone soup makes a filling lunch or a satisfying supper, served with fresh bread. This simple bowl of goodness is packed with nutritious veg
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Soup, Starter, Supper
Time 45m
Number Of Ingredients 13
Steps:
- In a food processor, whizz the carrots, onion and celery into small pieces. Heat the oil in a pan, add the processed vegetables, garlic and potatoes, then cook over a high heat for 5 mins until softened.
- Stir in the tomato purée, stock and tomatoes. Bring to the boil, then turn down the heat and simmer, covered, for 10 mins.
- Tip in the beans and pasta, then cook for a further 10 mins, adding the cabbage for the final 2 mins. Season to taste and serve with crusty bread.
Nutrition Facts : Calories 420 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 24 grams sugar, Fiber 16 grams fiber, Protein 18 grams protein, Sodium 1.11 milligram of sodium
CHUNKY MINESTRONE SOUP
Make and share this Chunky Minestrone Soup recipe from Food.com.
Provided by English_Rose
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a food processor, whizz the carrots, onion and celery into small pieces. Heat the oil in a pan, add the processed vegetables, garlic and potatoes, then cook over a high heat for 5 mins until softened.
- Stir in the tomato paste, broth and tomatoes.
- Bring to the boil, then turn down the heat and simmer, covered, for 10 minutes
- Tip in the beans and pasta, then cook for a further 10 mins, adding the cabbage for the final 2 minutes
- Season to taste and serve with crusty bread.
CHUNKY MINESTRONE
This minestrone uses reduced-sodium chicken broth, tomatoes and beans. So if you happen to be on a low-sodium diet this is a good recipe for you, Though you can use regular chicken broth, tomatoes, beans etc. The recipe comes from Better Homes and Gardens
Provided by Barb G.
Categories Long Grain Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a 4-quart Dutch oven heat olive oil over medium-high heat; Cook and stir onion,carrot,and garlic in hot oil about 3 minutes or until onion is tender.
- Stir in the broth, undrained tomatoes, water, uncooked rice,and Italian seasoning, bring to boiling; reduce heat and simmer, covered about 20 minutes or until rice is tender.
- Stir in spinach, beans, zucchini, and pepper; Cook, covered, for about 5 minutes more, serve if desired, sprinkle with Parmesan cheese.
Nutrition Facts : Calories 230.9, Fat 5.2, SaturatedFat 0.9, Sodium 117.9, Carbohydrate 40.5, Fiber 4.9, Sugar 10.4, Protein 9.4
CHUNKY BEEF VEGETABLE MINESTRONE
This is a personal favorite recipe of mine, initially derived from Canadian Living Magazine. Friends and family also love it and usually request the recipe so here is my version for all of you. There are lots of ways to easily make it your own by spicing it up a bit and it's a very filling soup that's quite healthy and great after a busy or cold day outside. Enjoy!
Provided by Dobby the kitchen e
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook bacon until crisp and remove and liquid (Avoid this step by using pre-cooked bacon).
- Cut bacon into small pieces and put in large stock pot.
- Cook ground beef in fry pan, remove any liquid then add ground beef to pot with bacon.
- Add carrots, garlic, onions and celery to fry pan and cook for about 5-10 minutes, stirring frequently, until softened then add to pot.
- Add bay leaves, basil, italian seasoning, canned tomatos and beef stock to pot.
- Bring to boil, cover, reduce heat and simmer for about 20 minutes.
- Add barley and egg noodles and simmer for another 30-45 minutes until barley is soft.
- If soup becomes too thick for your liking, I recommend adding more beef broth but if not available, water will do but it will dilute the flavour.
- Check the flavour and if desired, add any of the following: salt, hot pepper flakes, parmesean cheese, italian blend seasoning or anything else to meet your desired outcome.
Nutrition Facts : Calories 191.9, Fat 6.5, SaturatedFat 2.2, Cholesterol 32.1, Sodium 784.5, Carbohydrate 21.4, Fiber 4.4, Sugar 7.2, Protein 13.2
CHUNKY MINESTRONE CHICKEN CASSEROLE
Make and share this Chunky Minestrone Chicken Casserole recipe from Food.com.
Provided by Mandy
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tblsp oil & add capsicum, zucchini & garlic, cook for 2 mins or until vegetables are tender.
- Heat remaining oil in a separate pan & add chicken pieces, cook 3-4 mins each side or until golden.
- Add stock, tomatoes and pasta, stir well & cover with a lid, cook over medium heat for 15 minutes.
- Add drained beans, tomato paste, mushrooms & capsicum mixture, cook uncovered for a further 5 mins or until casserole is hot, you may need to add a little water if sauce is too thick.
- Stir in chopped parsley & serve.
Nutrition Facts : Calories 846.9, Fat 47.4, SaturatedFat 12.5, Cholesterol 213.6, Sodium 588.8, Carbohydrate 49.2, Fiber 4.2, Sugar 8.6, Protein 54.1
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