MINESTRONE SOUP WITH PASTA, BEANS AND VEGETABLES
For a taste of home-stewed comfort, ladle up a bowl of Robin Miller's loaded Minestrone Soup with Pasta, Beans and Vegetables from Food Network.
Provided by Robin Miller : Food Network
Categories main-dish
Time 4h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired.
MINESTRONE SOUP- ZERO POINTS...NO PASTA....NO BEANS
Sure, this isn't your typical minestrone soup recipe. However, it does taste the same and it's healthier.
Provided by Oregon Cook
Categories Low Protein
Time 1h
Yield 6 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- 1. Pour one can of petite-cut tomatoes into soup pan with minced garlic and puree this mixuture until it's difficult to see the garlic pieces.
- 2. Mix in tomato paste.
- 3. Using a medium ribbon microplane grater or cheese grater, grate onion into soup pan.
- 3. Add remaining ingredients, bring to a boil and reduce to a simmer for 45 minutes. Enjoy!
Nutrition Facts : Calories 55.9, Fat 0.8, SaturatedFat 0.2, Sodium 470.4, Carbohydrate 10, Fiber 2.6, Sugar 5.8, Protein 3.5
MINESTRONE SOUP
Cook up a pot of Ellie Krieger's healthy Minestrone Soup from Food Network, loaded with fresh veggies, pasta and herbs.
Provided by Ellie Krieger
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
- Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.
BEANY MINESTRONE SOUP
This soup uses refried beans as a thickener, so the resulting soup is very thick and rich without having to cook all day. Since I almost always have some leftover smashed pinto beans in my refrigerator, I decided to incorporate them into my version of this delicious soup.
Provided by Dr. John McDougall
Categories HarperCollins HarperCollins Soup/Stew Dinner Winter Bean Tomato Potato Pasta Corn Vegetarian Vegan Wheat/Gluten-Free Quick & Easy
Yield 8 servings
Number Of Ingredients 19
Steps:
- Place the onions, garlic, celery, and carrots in a large pot with 1/2 cup of the vegetable broth. Cook, stirring frequently, for about 5 minutes, until the onions are softened. Add the remaining broth, tomatoes, tomato sauce, potatoes, refried beans, bay leaf, parsley, basil, oregano, and black pepper. Bring to a boil, reduce the heat, cover, and simmer for 25 minutes, stirring occasionally to smooth out the refried beans. Add the kidney beans, corn, and whole wheat elbows. Continue to cook for 20 minutes. Stir in the chard and balsamic vinegar and cook an additional 10 minutes until the chard is softened. Remove the bay leaf before serving.
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
BEEF MINESTRONE SOUP
This recipe is adapted from a vegetarian Minestrone Soup that I make every fall, as soon as the weather starts to get crisp outside, this soup is great to take for lunch all winter long!
Provided by eraegra
Categories Stew
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot or dutch oven, brown meat in 2 T olive oil. Remove beef and drippings from pot (keep drippings).
- Saute the onions, carrots, and celery in the olive oil and butter. Add potatoes and zucchini, one at a time, cooking each for 2-3 minutes before adding the next. Salt and pepper between each addition, to taste.
- Add white beans, green beans, beef stock, and tomatoes. Cover and cook slowly over low heat for at least 3 hours.
Nutrition Facts : Calories 541.5, Fat 31, SaturatedFat 9.3, Cholesterol 55.7, Sodium 971.2, Carbohydrate 43.3, Fiber 9.3, Sugar 7, Protein 24.9
MINESTRONE
Vegetables and herbs fresh from my garden make this one of our favorite soups. This recipe makes a lot, so it's perfect for large gatherings or to freeze in smaller containers for fast meals.-Virginia Bauer, Botkins, Ohio
Provided by Taste of Home
Time 1h50m
Yield 20 servings (5 quarts).
Number Of Ingredients 20
Steps:
- In a stockpot, saute the onions, celery and parsley in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, tomato sauce, cabbage, carrots, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , In a large skillet, cook beef over medium heat until no longer pink; drain. Stir into soup along with the zucchini, beans and pasta. Cover and simmer for 15-20 minutes or until vegetables and pasta are tender. Top each serving with cheese.
Nutrition Facts : Calories 209 calories, Fat 9g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 538mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 4g fiber), Protein 14g protein.
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
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
MINESTRONE SOUP (MODENA STYLE)
NOTICE: PLEASE OPEN EDIT TO SEE THE CORRECT AMOUNT OF INGREDIENTS. This thick hearty vegetable and bean soup gets it intensity from pancetta, an unsmoked seasoned bacon available in Italian food stores. If necessary substitute lean slab bacon, but first simmer it in water to cover for 5 minutes, then drain, pat dry and chop. Or, for a vegetarian soup, omit the pancetta. Because the vinegar is stirred in at the end, use the best brand you can find.
Provided by Galley Wench
Categories < 4 Hours
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a large soup pot, heat the oil over medium heat.
- Add the pancetta and cook, stirring occasionally, until browned, approximately 5 minutes.
- Add the following ingredients in the order given, cooking 1 minute before adding the next; onion, celery, carrot, zucchini, garlic and cabbage.
- Add the tomatoes and bring to a simmer over high heat.
- Stir in the water, broth, red wine, salt,thyme,cloves and pepper.
- Bring to a boil.
- Reduce the heat to low and simmer until the vegetables are tender, approximately 1 hour. Stir in the beans and cook for 5 minutes just until heated through.
- Stir in the balsamic vinegar.
- Serve hot.
POTATOES & TUNA CASSEROLE-- NO PASTA ADDED
My SIL makes this quite often with a side dish of cooked rice and steamed broccoli. I kind of change it to suit my taste and believe it comes out perfect. Everyone finds it very tasty and without the usual pasta. I usually make it with side dish of green peas and spanish rice or simply a side salad.
Provided by love2shop4things
Categories One Dish Meal
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Butter lightly an oven pan 9X13 size.
- Heat the oven at: 375°F.
- Layer the bottom of pan with first layer of raw, sliced potatoes.
- Add layer of sliced, raw onions and first tin of tuna, carefully spreading the tuna evenly all over.
- Add a second layer of sliced, raw potatoes, then add last of the onions.
- Salt & pepper in between.
- Add the rest of the second can of tuna evenly.
- Cover with last row of potatoes.
- In a separate bowl, mix together the celery soup with milk, mixing well.
- Pour the soup mixture evenly over dish; cover all potatoes.
- Cover tightly with foil or Dutch oven cover.
- Bake for 1 hour at 375°F in center of oven.
- Uncover, and bake 15 minutes more at 350°F and the sauce/gravy will become just the right thickness--not too thick and not too watery.
- Do Enjoy! Please do comment on the recipe afterwards.
Nutrition Facts : Calories 792.7, Fat 16.9, SaturatedFat 6, Cholesterol 75.8, Sodium 1212.5, Carbohydrate 117.9, Fiber 13.8, Sugar 8.6, Protein 44
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