EASY MINESTRONE
"This is a wonderful recipe to put together in the morning and forget about the rest of the day," assures Yvonne Andrus of American Fork, Utah. "I have three small boys who are not big fans of vegetables, but they especially enjoy this hearty soup."
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 10 servings (about 3-1/4 quarts).
Number Of Ingredients 13
Steps:
- In a 5- or 6-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 6-8 hours or until vegetables are tender. , Just before serving, stir in macaroni; heat through. Serve with cheese.
Nutrition Facts :
CONTEST-WINNING EASY MINESTRONE
This minestrone soup recipe is special to me because it's one of the few dinners my entire family loves. And I can feel good about serving it because it's full of nutrition and low in fat. -Lauren Brennan, Hood River, Oregon
Provided by Taste of Home
Time 1h5m
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 18
Steps:
- In a large saucepan, saute the carrots, celery and onion in oil and butter until tender. Add garlic; cook 1 minute longer., Stir in the broth, tomato sauce, beans, chickpeas, tomatoes, cabbage, basil, parsley, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add macaroni; cook, uncovered, 6-8 minutes or until macaroni and vegetables are tender., Ladle soup into bowls. Sprinkle with cheese. Freeze option: Before adding cheese, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 180 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 443mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 7g fiber), Protein 8g protein. Diabetic Exchanges
EASY MINESTRONE
I am always looking for easy ways to feed the family in the busy fall months. Getting veggies into the kids is a bonus.
Provided by Janneke anne
Categories Stocks
Time 32m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, cook onions in 3/4 cup broth, over medium high heat until onions are translucent, about 5 minutes.
- Add another 1/2 cup broth and garlic. Cook for 5 more minutes.
- Stir in tomatoes, rest of broth, garbanzo beans, kidney beans, kale and pasta. Add Italian seasoning, rosemary red pepper flakes.
- Bring to a boil. Reduce heat. Cover and simmer 10 to 12 minutes, or until pasta is tender.
- Season with salt and pepper before serving.
Nutrition Facts : Calories 435.7, Fat 4.5, SaturatedFat 0.9, Sodium 1337.7, Carbohydrate 75.7, Fiber 16.6, Sugar 7.7, Protein 26.7
QUICK AND EASY MINESTRONE
Traditionally, minestrone is slow-simmered with Parmigiano-Reggiano rinds to impart a rich umami flavor to the broth. In our shortcut version, soy sauce is used instead, adding instant depth to this pantry-friendly soup.
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a medium pot over medium-high heat. Add the corn and cook, stirring occasionally, until it starts to brown slightly, about 3 minutes. Add the tomato paste, rosemary and oregano and cook, stirring constantly, until the tomato paste begins to darken in color, about 1 minute. Slowly whisk in the chicken broth until the paste is smooth and incorporated into the liquid.
- Add the whole can of diced tomatoes (including the liquid), and bring the mixture to a boil. Stir in the pasta, the white beans and reserved liquid and the soy sauce. Season with salt and pepper. Cook until the pasta is al dente, 7 to 8 minutes, stirring in the green beans during the last 2 minutes of cooking. Serve in individual bowls with a little oil drizzled on top.
EASY MINESTRONE
I wanted a soup recipe that I could make with staples that I always have on hand. This has become a family favorite so I always make enough to freeze. Serve topped with grated Parmesan cheese.
Provided by Luhoney
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h20m
Yield 8
Number Of Ingredients 15
Steps:
- Heat olive oil in a large pot over medium-low heat. Cook and stir garlic in hot oil until fragrant, 2 to 3 minutes. Add onion; cook and stir until slightly softened, 4 to 5 minutes. Stir in carrots until heated through, 1 to 2 minutes.
- Pour chicken broth and diced tomatoes into onion mixture; bring to a boil, stirring frequently. Add red wine, reduce heat to low, and stir green beans, pinto beans, spinach, basil, oregano, salt, and black pepper into broth mixture. Bring to a simmer, reduce heat to medium-low, and simmer until vegetables are tender, about 40 minutes.
- Bring a large pot of lightly salted water to a boil. Cook seashell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and stir pasta into soup. Ladle soup into bowls and top with Parmesan cheese.
Nutrition Facts : Calories 215.9 calories, Carbohydrate 29.3 g, Cholesterol 2.2 mg, Fat 6.6 g, Fiber 7.4 g, Protein 7.7 g, SaturatedFat 1.3 g, Sodium 388.1 mg, Sugar 8.9 g
EASY MINESTRONE SOUP
Use leftover marinara for a head start on this yummy, veggie-packed soup. It's perfect with a sandwich on a chilly day, or with a crusty garlic bread and simple salad on a busy night.
Provided by Bibi
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add celery, carrots, and onion. Cook, stirring frequently, until onion begins to turn translucent, about 4 minutes. Add garlic and stir until fragrant, about 30 seconds.
- Add vegetable broth, marinara sauce, tomato paste, and Italian seasoning. Stir to combine. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, until carrots are soft, about 10 minutes.
- Add pasta and zucchini. Cook until pasta is tender, about 10 minutes. Stir in beans, kale, salt, and pepper. Remove from heat and allow soup to cool slightly. Spoon into individual bowls and garnish with Parmesan cheese.
Nutrition Facts : Calories 364.8 calories, Carbohydrate 64.3 g, Cholesterol 2.9 mg, Fat 6.5 g, Fiber 9.6 g, Protein 14.5 g, SaturatedFat 1.4 g, Sodium 788.8 mg, Sugar 13.8 g
QUICK MINESTRONE
Minestrone doesn't have to be a long-simmering project. Adding pancetta means that the soup develops full flavor quickly, and the vegetables stay tender and tasty. To jump-start the recipe, use a food processor to get the soup base going, and then start prepping the vegetables. Canned beans are great for this recipe, but don't use other canned or frozen vegetables here -- the key to a good minestrone is the fusion of the fresh vegetable flavors.
Provided by Julia Moskin
Categories soups and stews, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Make the soup base: In a medium-size heavy soup pot, combine the oil and pancetta over medium-low heat to slowly render the fat and cook the pancetta, stirring occasionally.
- Meanwhile, in a food processor, combine the onion or shallots, celery and carrot. Pulse until finely chopped. Add to pot with cooked pancetta and adjust heat so the vegetables soften and cook without browning, stirring occasionally, 8 to 10 minutes.
- Add the other vegetables: Stirring after each addition, add the kale or cabbage, celery, carrots, zucchini, beans and tomatoes. Season generously with salt and pepper.
- Add the stock and 1 cup water (or, if you prefer a soup that's not as thick, add additional stock to taste, up to 2 cups). Add the herb sprigs. Cover, raise the heat and bring to a full boil. Uncover, lower the heat to a bubbly simmer, and cook 30 minutes, or until vegetables are tender, stirring occasionally. Taste and adjust the seasonings with salt and pepper. Remove the herb sprigs.
- Serve in bowls, drizzling a little olive oil and sprinkling a big pinch of cheese over each serving.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 12 grams, Carbohydrate 34 grams, Fat 16 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 743 milligrams, Sugar 7 grams, TransFat 0 grams
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
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
MINESTRONE IN MINUTES
Whip up a hearty bowl of soup in next to no time, perfect for a quick lunch or warming supper
Provided by Good Food team
Categories Lunch, Soup
Time 10m
Number Of Ingredients 7
Steps:
- Bring the stock to the boil with the tomatoes, then add the spaghetti and cook for 6 mins or until done. A few minutes before the pasta is ready, add the vegetables and bring back to the boil. Simmer for 2 mins until everything is cooked.
- Serve in bowls drizzled with pesto and oil, sprinkled with parmesan.
Nutrition Facts : Calories 162 calories, Fat 2 grams fat, Carbohydrate 30 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.54 milligram of sodium
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