VEGGIE-PACKED AUTUMN MINESTRONE
Provided by Jeff Mauro, host of Sandwich King
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- In a large stockpot, heat the oil over medium heat. Add the sausage and cook until no longer pink and just turning brown, 5 to 8 minutes. Add the celery, carrots and onions and saute until translucent, about 15 minutes. Add the rosemary, tomato paste and garlic and cook for 1 minute. Stir in the stock, tomatoes, beans and bay leaf and bring to a simmer. Simmer for 40 minutes.
- Add the sweet potatoes and zucchini and simmer until cooked al dente, about 10 minutes more.
- Place 1/2 cup of baby spinach at the bottom of each serving bowl and ladle on a portion of bubbling hot soup. The heat from the soup will wilt the spinach perfectly. Serve with some freshly grated Parmigiano-Reggiano and a squeeze of fresh lemon.
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
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.
HARVEST MINESTRONE WITH POTATO DILL DUMPLINGS
This is a very good soup for end of summer or clear out the freezer-just adjust cooking time's if your making the later.
Provided by Diana Adcock
Categories Beans
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large soup pot over medium heat cook the onion, celery and garlic in 1/4 cup of stock until vegetables are wilted, around 4 minutes.
- Add the carrots, green beans and corn cooking for 5 minutes more.
- Add the remaining stock, tomatoes, squash, zucchini and kidney beans.
- Bring to a boil.
- Reduce heat and simmer for 10 minutes, partially covered.
- Pass hot potatoes through a ricer into a large bowl, or lightly mash with a fork.
- Sift flour and baking powder over potatoes.
- Add salt and dill, mixing gently.
- Mixture will be crumbly.
- Beat egg whites until soft peaks form.
- Mix into potato mixture, folding and stirring.
- Dont over mix.
- Drop heaping Tablespoonfuls of dumpling dough onto gently simmering soup.
- Cook for 10 minutes with the lid off, then cover for 10 minutes more.
Nutrition Facts : Calories 205.5, Fat 0.8, SaturatedFat 0.1, Sodium 367, Carbohydrate 44, Fiber 6.6, Sugar 5.5, Protein 8
WINTER MINESTRONE
Provided by Giada De Laurentiis Bio & Top Recipes
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large, heavy stockpot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Cook, stirring frequently, until the onion is translucent, about 10 minutes. Add the Swiss chard and potato. Season with salt and pepper and cook for 2 minutes. Stir in the tomatoes and rosemary sprigs. Bring the mixture to a boil. Reduce the heat and simmer until the chard is wilted and the tomatoes are very soft, about 10 minutes.
- In a food processor or blender, combine 3/4 of the beans with 1/2 cup of broth. Blend until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan rind to the vegetable mixture. Simmer, stirring occasionally, until the potato pieces are tender, about 15 minutes. Stir in the remaining beans and the parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Discard the rosemary stems (the leaves will have fallen off) and season with salt and pepper, to taste. Ladle the soup into bowls and serve.
HUNTER'S MINESTRONE
Steps:
- Combine the stock and halved garlic head in a big saucepan and simmer for about 15 minutes to give the stock a nice, garlicky taste; strain out the garlic. Keep warm.
- Bring a pot of salted water to boil for the rigatoni.
- Pour 1/4 cup olive oil in a large saucepan. Add the sage, rosemary and thyme and warm the oil over medium heat to infuse it with the flavor of the herbs, 3 to 4 minutes. Add the sausage and cook, breaking up the sausage with the side of a big spoon until well browned. Chop the carrots, celery, and onion in a food processor. Add to the saucepan and cook for 3 to 4 minutes, until the vegetables are softened but not browned.
- To the pan with the sausage stir in the crushed tomatoes, bay leaf, cannelloni beans, and chicken stock. Bring to a simmer and cook for 15 minutes stirring occasionally.
- Cook the rigatoni in the boiling water for 6 minutes; it should be slightly underdone. Drain and stir into the simmering soup. Add the parsley, and salt and coarsely ground black pepper, to taste. Discard the bay leaf and herb sprigs.
- To serve, preheat the broiler. Put the baguette slices in a single layer on a baking sheet. Sprinkle with the Parmigiano and broil until the cheese is bubbly and golden brown, about 3 minutes. Ladle the soup into bowls and float a couple of the baguette slices on top.
AUTUMN HARVEST MINESTRONE WITH BONE BROTH (VEGAN OPTION AVAILABL
Bone broth is rich in minerals that support the immune system and contains healing compounds like collagen, glutamine, glycine and proline. The collagen in bone broth heals your gut lining and reduces intestinal inflammation.
Provided by Heather N.
Categories Vegetable
Time 5h20m
Yield 4 quarts, 10 serving(s)
Number Of Ingredients 19
Steps:
- Saute onion in olive oil until tender.
- Add broth, bullion, canned tomatoes, and tomato paste to slow cooker. Blend well.
- Add herbs and salt and pepper to taste.
- Add all vegetables. If there is not enough liquid to cover add more broth, or water and bullion if you are out of broth.
- Cook on low for 4-6 hours or until carrots are fork tender.
- If using pasta add to slow cooker last 15-20 minutes before serving.
- Serve hot with Parmesan cheese on top.
Nutrition Facts : Calories 202.6, Fat 2.4, SaturatedFat 0.4, Cholesterol 0.1, Sodium 548.5, Carbohydrate 37.4, Fiber 9.7, Sugar 5.7, Protein 10.7
FALL MINESTRONE SOUP
This hearty and comforting minestrone soup with potatoes and chard is a meal in a bowl.
Provided by Culinary Ginger
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Heat olive oil in a large saucepan over medium heat. Add carrots, celery, zucchini, and onion; saute until the vegetables are soft, about 10 minutes. Add garlic and rosemary; cook, stirring so the garlic doesn't burn, for another 2 minutes. Add tomatoes, potatoes, and chard.
- Bring to a simmer and cook until the chard is wilted, about 5 minutes. Add beef stock and beans, bring to a simmer, and cook until potatoes are tender, about 15 minutes.
Nutrition Facts : Calories 195.5 calories, Carbohydrate 33.6 g, Fat 3.5 g, Fiber 7 g, Protein 8.2 g, SaturatedFat 0.6 g, Sodium 366.7 mg, Sugar 7.1 g
DILLY HARVEST POTATO BAKE (PENZEYS)
A new recipe from Penzeys Spices. Says its a great way to get kids to eat veggies by hiding the carrots in this super easy casserole.
Provided by januarybride
Categories Potato
Time 1h5m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350° (usually this dish is getting baked alongside a roast or chicken, and it will be fine at 325° or 375°, too).
- Shred the carrots and potatoes in a food processor; squeeze the potatoes and discard the extra liquid.
- Toss the potatoes, carrots, onion, dill, salt and pepper together and place it in the bottom of a greased/buttered, small baking dish.
- Dot the top of the veggies with the butter pats, pushing some butter bits down into the potatoes.
- Drizzle the cream/milk over the top, and bake one hour.
- NOTE: Cover with foil if the dish starts to get overly brown.
Nutrition Facts : Calories 381.7, Fat 8.5, SaturatedFat 5.2, Cholesterol 23.6, Sodium 378.3, Carbohydrate 70.6, Fiber 9.4, Sugar 5.5, Protein 8.2
TOMATOES AND DUMPLINGS
To jazz up this versatile and homey dish, add basil, allspice or thyme to the tomatoes. Additional vegetables, like onions, carrots and celery can also be added to the tomatoes. Herbs like rosemary or tarragon could be mixed into the dumpling batter or add a splash of cream or balsamic vinegar once the dumplings are done.
Provided by Mercy
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine the tomatoes with juice, butter, sugar and seasonings in a large flat-bottomed kettle.
- Heat the tomatoes over medium heat until boiling gently.
- Combine the dumpling ingredients together and drop dough by teaspoon, in a single layer, on top of tomatoes.
- Reduce the heat to low (the tomatoes on the bottom may scorch if heat is too high).
- Cook, uncovered, for about 5 minutes.
- Cover and cook for about 10 more minutes.
- Remove the lid and serve.
- Garnish with black pepper and extra pats of butter.
Nutrition Facts : Calories 316.6, Fat 12.5, SaturatedFat 5, Cholesterol 50.5, Sodium 1195.5, Carbohydrate 45.9, Fiber 3.7, Sugar 18.7, Protein 7.9
POTATO MINESTRONE
Let the aroma of this savory soup waft through your home while you get ready for the holidays. I only have to slice some bread and prepare a salad to have dinner ready. For a thicker soup, mash half of the garbanzo beans before adding them to the slow cooker. -Paula Zsiray, Logan, Utah
Provided by Taste of Home
Categories Lunch
Time 8h40m
Yield 12 servings (about 3 quarts).
Number Of Ingredients 15
Steps:
- In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 8 hours. Stir in spinach and the peas and carrots; cook 30 minutes or until heated through.
Nutrition Facts : Calories 125 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 916mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 6g fiber), Protein 8g protein.
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