Classic Italian Minestrone Soupe Paysanne Recipes

CLASSIC ITALIAN MINESTRONE (SOUPE PAYSANNE)

Minestra Ingredients Directions Makes 8 servings This is a classic minestrone recipe. Classic minestrone always contains Swiss chard and red kidney beans. The other ingredients are optional, and are a matter of personal taste or choice. Zucchine, summer squash, broccoli, and cauliflower, just to name a few, work well in this recipe. I learned to love greens as a child. When school was out during the summer, I spent two weeks with my grandparents in the country. My grandmother was a former professional cook, and my grandfather always raised a large garden. There was always vegetables galore to choose from. Kale was my favorite. Kale and Swiss chard are in the same family of greens so when I saw a recipe with Swiss chard in it, I immediately decided to make it. I also kept the kidney beans from the recipe that I had, but the other ingredients are my own personal choices. This soup has a rich taste that will delight your palate. Make some and enjoy.

Provided by Molly53

Categories Greens

Time 2h30m

Yield 29 serving(s)

Number Of Ingredients 14

Classic Italian Minestrone (Soupe Paysanne) image

Steps:

In a large casserole or soup pot, cook the pork fat over medium-high heat until there is some fat in the bottom of the pot, about 5 minutes, stirring constantly.
Then add the potatoes, cabbage, chard, onion, and garlic until the greens are wilted, about 5 minutes.
Pour in the water, bring to a boil, then reduce the heat to low, add the beans, ham or smoked bacon, and tomato, and cook until the beans are tender, 2 to 3 hours.
Add the elbow macaroni and continue to cook until a spoon can stand straight up in the center of the soup, and the pasta is tender--about 15 minutes.
Season with salt and pepper, drizzle with olive oil, and serve.

Nutrition Facts : Calories 128, Fat 4.2, SaturatedFat 2, Cholesterol 4.3, Sodium 274.7, Carbohydrate 18.9, Fiber 3.9, Sugar 2, Protein 4.5

Ingredients

1/4 lb pork fat, chopped
2 lbs boiling potatoes, peeled and diced
1 head green cabbage, cored and chopped (about 1 1/ 2 pounds)
3/4 lb swiss chard leaf, no white part,chopped
1 medium red onion, chopped
2 cloves garlic, finely chopped
6 cups water
2 cans red kidney beans (drained and well rinsed)
1 ham hock, split longways into four equal pieces (about 1/ 2 pound)
1 large tomatoes, peeled,seeded and chopped (about 10 ounces)
1/4 lb elbow macaroni
1 tablespoon salt
fresh ground black pepper
extra virgin olive oil, for drizzling

CLASSIC MINESTRONE SOUP

Whip up this classic Italian vegetable soup with a rich tomato base and pasta. It's low in calories and packed with fibre and vitamin C

Provided by Esther Clark

Categories Lunch, Starter

Time 1h5m

Number Of Ingredients 17

Classic minestrone soup image

Steps:

Heat the oil in a large saucepan or casserole pot over a low-medium heat and gently fry the onion, celery, carrot, courgette and pancetta for 10 mins. Add the garlic and oregano, and cook for 1 min. Tip in the beans, chopped tomatoes, purée, stock and bay leaf. Season to taste. Bring to the simmer and cook for 30 mins.
Add the pasta and greens, and cook for a further 10 mins. Ladle into bowls and scatter with the basil and some parmesan.

Nutrition Facts : Calories 225 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 9 grams protein, Sodium 0.98 milligram of sodium

Ingredients

3 tbsp olive oil, plus extra to serve
1 onion, finely chopped
1 celery stick, finely chopped
1 carrot, peeled and finely chopped
1 courgette, finely chopped
70g diced smoked pancetta
1 large garlic clove, crushed
½ tsp dried oregano
1 x 400g can cannellini beans
1 x 400g can chopped tomatoes
2 tbsp tomato purée
1.2 litre vegetable stock
1 bay leaf
70g small pasta
100g greens - kale, chard or cavolo nero work well
handful of basil
finely grated parmesan, to serve

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

Ingredients

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

CLASSIC MINESTRONE

This is a wonderful Italian soup that has been perfected over the years by my family (note that we are not Italian). It's easy, fresh and light. Just perfect for brunch.

Provided by MizEmerilLagasse

Categories Clear Soup

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

Classic Minestrone image

Steps:

Place the first 6 ingredients into a large saucepan and heat until sizzling, then cover, lower the heat and sweat the veggies for 15 minutes, shaking the pan occasionally.
Add the stock or water, tomatoes, herbs and seasoning.
Bring to a boil, replace the lid and simmer over low heat for 30 minutes.
Add the canned beans and their liquid together with the pasta and simmer for 10 minutes more.
Check the seasonings and serve hot, sprinkle with parmesan cheese and parsley, if using.

Ingredients

1 large leek, thinly sliced
2 carrots, chopped
1 zucchini, thinly sliced
3/4 cup green beans, halved
2 stalks celery, thinly sliced
3 tablespoons olive oil
6 1/4 cups vegetable stock or 6 1/4 cups water
1 (14 ounce) can chopped tomatoes
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
1 (14 ounce) can cannellini beans or 1 (14 ounce) can kidney beans
2 ounces macaroni
salt and pepper
finely grated parmesan cheese (to garnish)
fresh parsley (to garnish)

CLASSIC MINESTRONE

Classic Minestrone adpated this receipe from 9/1998 Cook's Illustrated. I'm going vegan for lent and need a tasty soup that I knew would help me through this process. I removed the cheese from the orginal and it's not the exact same but it makes a great vegetable soup!

Provided by Chef Jerrysbear2

Categories Stocks

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

Classic Minestrone image

Steps:

1. Bring vegetables, tomatoes, water, cheese rind, and 1 teaspoon salt to boil in a soup kettle or pot. Reduce heat to medium-low; simmer, uncovered and stirring occasionally, until vegetables are tender but still hold their shape, about 1 hour. (Soup can be refrigerated in airtight container for 3 days or frozen for 1 month. Defrost if necessary and reheat before proceeding with recipe.).
2. Add beans and cook just until heated through, about 5 minutes. Remove pot from heat. Stir in pesto (or rosemary-garlic mixture). Adjust seasonings, adding pepper and more salt, if necessary. Ladle soup into bowls and serve immediately.

Nutrition Facts : Calories 190.2, Fat 0.9, SaturatedFat 0.2, Sodium 82.7, Carbohydrate 38.5, Fiber 9.7, Sugar 7, Protein 10.5

Ingredients

3/4 cup leek, white and light green parts sliced thin crosswise
3/4 cup diced carrot
3/4 cup diced onion
3/4 cup diced celery
1 1/4 cups diced baking potatoes
1 1/4 cups diced zucchini
3 cups spinach leaves
1 (28 ounce) can whole tomatoes, packed in juice, drained, and chopped
8 cups water
1 pinch salt
1 (15 ounce) can cannellini beans
1/4 cup basil pesto (or 1 tablespoon minced fresh rosemary mixed with 1 teaspoon minced garlic and 1 tablespoon extra-vir)
1 pinch ground black pepper

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In a large Dutch oven, heat the extra virgin olive oil over medium heat until shimmering but not smoking. Add onions, carrots and celery. Raise heat to medium-high, if you need to, and cook, tossing regularly, until the veggies soften a bit (about 5 minutes or so). Add the garlic and cook another minute, tossing regularly.
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Now add the crushed tomatoes, broth, fresh thyme, bay leaf and Parmesan rind (if using.) Bring to a boil, then reduce the heat to a gentle simmer and partially cover the pot. Let simmer for about 20 minutes or so.

Classic Italian Minestrone Soupe Paysanne Recipes

CLASSIC ITALIAN MINESTRONE (SOUPE PAYSANNE)

CLASSIC MINESTRONE SOUP

Whip up this classic Italian vegetable soup with a rich tomato base and pasta. It's low in calories and packed with fibre and vitamin C

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.

CLASSIC MINESTRONE

This is a wonderful Italian soup that has been perfected over the years by my family (note that we are not Italian). It's easy, fresh and light. Just perfect for brunch.

CLASSIC MINESTRONE

Classic Minestrone adpated this receipe from 9/1998 Cook's Illustrated. I'm going vegan for lent and need a tasty soup that I knew would help me through this process. I removed the cheese from the orginal and it's not the exact same but it makes a great vegetable soup!

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