Della Fontana Minestrone Soup Recipes

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DELLA FONTANA MINESTRONE SOUP

Make and share this Della Fontana Minestrone Soup recipe from Food.com.

Provided by IamEarnie

Categories     Low Protein

Time 1h

Yield 18 cups, 18 serving(s)

Number Of Ingredients 24



Della Fontana Minestrone Soup image

Steps:

  • In large soup pot over medium-high heat, warm oil. Add onions, carrots and celery. Saute until onions are translucent. Add diced and whole tomatoes, green beans, kidney beans, cabbage, herbs and spices, bouillon, water, tomato puree and barley. Bring to a boil. Reduce heat and simmer 45 minutes.
  • Stir in peas, garbanzo beans and cooked pasta. Simmer 15 minutes. Stir in spinach.
  • Ladle into bowls and sprinkle generously with grated Parmesan cheese.

Nutrition Facts : Calories 133.9, Fat 3.7, SaturatedFat 0.5, Sodium 572.2, Carbohydrate 22.2, Fiber 4.5, Sugar 4.6, Protein 4.4

1/4 cup olive oil
3 cups diced onions
2 cups diced carrots
2 cups diced celery
1 cup diced tomato
1 cup whole skinned tomatoes
1 cup green beans
1 cup canned kidney beans
1 cup chopped white cabbage
3 teaspoons salt
1 1/2 teaspoons white pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons basil
2 teaspoons oregano
4 tablespoons instant beef bouillon
3 tablespoons instant chicken bouillon
7 cups water
1 cup tomato puree
1/2 cup barley
1 cup frozen peas
1 cup canned garbanzo beans
1 cup ditalini or 1 cup shell macaroni, cooked
1 cup spinach, cooked
grated parmesan cheese, for garnish

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

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

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

BEST DARN MINESTRONE SOUP AROUND

This is a recipe for a Minestrone Soup that is very similar to Lelli's Minestrone soup here in Detroit. Make sure you use a large stock pot, because this recipe is big. SIMPLY AMAZING!

Provided by Chef Ron

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

Time 2h25m

Yield 12

Number Of Ingredients 18



Best Darn Minestrone Soup Around image

Steps:

  • In a large stock pot over medium heat, stir and cook onions in butter until soft. Add broth, mixed vegetables, kidney beans, tomatoes, spinach, and tomato paste; simmer gently for 1 1/2 hours.
  • Using a slotted spoon, remove about half of the vegetables to a blender or food processor, reserving liquid in stock pot. Puree the vegetables until smooth and return them to stock pot.
  • Stir in garlic powder, parsley, salt, pepper, basil, macaroni, 1/2 cup of Parmesan cheese, garbanzo beans, and heavy cream; cook for 1/2 hour, stirring frequently. Pour into bowls and sprinkle with additional Parmesan cheese.

Nutrition Facts : Calories 587.2 calories, Carbohydrate 43.4 g, Cholesterol 138.2 mg, Fat 40.6 g, Fiber 13.5 g, Protein 15.5 g, SaturatedFat 24.4 g, Sodium 1591.5 mg, Sugar 4.4 g

8 tablespoons butter
1 ½ cups chopped onions
4 (14 ounce) cans chicken broth
4 (15 ounce) cans mixed vegetables, with liquid
2 (16 ounce) cans kidney beans, with liquid
2 (14.5 ounce) cans whole peeled tomatoes, with liquid
1 (16 ounce) package frozen chopped spinach
2 tablespoons tomato paste
4 ¼ teaspoons garlic powder
4 teaspoons dried parsley
½ teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried basil
1 cup uncooked elbow macaroni
½ cup grated Parmesan cheese
1 cup canned garbanzo beans, drained
4 cups heavy cream
½ cup grated Parmesan cheese for topping

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