MINESTRONE WITH FENNEL AND HAM
A twist on good ole minestrone. Very tasty and good for you too. This asks for the beans to be drained and rinsed. I never drain the juice from beans going into a soup. It's far too much food value to wash down the drain.
Provided by Annacia
Categories Ham
Time 55m
Yield 5 serving(s)
Number Of Ingredients 17
Steps:
- In a large Dutch oven or kettle cook onions, celery, carrot, garlic, and crushed red pepper in hot olive oil or cooking oil until onion is tender.
- Stir in the chicken or beef broth, undrained tomatoes, tomato juice, fennel or cabbage, and Italian seasoning. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
- Stir in the cannellini or great northern beans, zucchini, green beans, pasta, and prosciutto or ham. Bring to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until vegetables and pasta are tender.
- To serve, ladle soup into bowls; sprinkle with Parmesan cheese.
- Make-Ahead Tip: Cool soup. Cover and chill up to 48 hours. Reheat over medium heat, stirring frequently.
Nutrition Facts : Calories 296, Fat 8.9, SaturatedFat 2.1, Cholesterol 9.2, Sodium 803.2, Carbohydrate 40.6, Fiber 9.2, Sugar 8.9, Protein 15.8
MINESTRONE WITH FENNEL
Steps:
- Sautee onion & fennel until translucent; add garlic until aromatic. Add broth & vegetables, bring to a boil and let simmer, uncovered. Serve over cooked pasta or add into the soup. Optional: add spinach at end of cook time.
FENNEL & PANCETTA MINESTRONE
Make this minestrone soup with pancetta, macaroni, fennel and peas for a hearty lunch or easy midweek dinner. Serve with pesto and crusty bread
Provided by Elena Silcock
Categories Pasta, Soup
Time 45m
Number Of Ingredients 10
Steps:
- Dry-fry the lardons for 7-10 mins or until they begin to release their oils. Add the spring onions and cook gently for 5 mins or until softened, then add the garlic and fennel seeds, and cook for a few mins more. Add the fennel, cook for a few mins, then pour in the stock and 500ml water.
- Simmer for 5 mins, then drop in the pasta and bring to the boil. Cook the pasta following pack instructions, then tip in the peas, cook for 2 mins more and season to taste. Divide between two bowls and top each with a dollop of pesto and some fennel fronds. Serve with crusty bread.
Nutrition Facts : Calories 517 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 9 grams sugar, Fiber 14 grams fiber, Protein 21 grams protein, Sodium 1.7 milligram of sodium
KALE MINESTRONE WITH PISTOU
This vegetable-packed soup is all about layering powerful flavor-enhancers: bacon, tomato paste, herbs, peppercorns, a Parm rind, and, of course, kosher salt.
Provided by Claire Saffitz
Categories Soup/Stew Bean Onion Potato Kid-Friendly Low Cal Lunch Basil Kale Carrot Healthy Low Cholesterol Noodle Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 8 servings
Number Of Ingredients 27
Steps:
- Minestrone:
- Tie oregano, rosemary, and bay leaves together with kitchen twine.
- Heat oil in a large heavy pot over medium. Add pancetta, if using, and cook, stirring often, until browned around the edges, about 5 minutes. Add onion, leek, carrots, celery, garlic, and red pepper flakes; season with salt. Cook, stirring often, until onion is translucent and carrots are tender, 10-12 minutes. Add tomato paste and cook, stirring to coat, until slightly darkened, about 3 minutes.
- Add tomatoes, crushing with your hands as you go, then herb bundle, Parmesan rind, if using, and 6 cups water or reserved bean cooking liquid, or a combination. Season with salt and pepper and bring to a boil. Add potatoes, reduce heat, and simmer until potatoes are tender and flavors have melded, 20-25 minutes. Add kale and beans; cook until kale is tender, about 5 minutes. Discard Parmesan rind and herb bundle.
- Do ahead: Soup can be made 2 days ahead (or 2 months if frozen). Let cool; transfer to airtight containers and chill.
- Pistou and assembly:
- Pulse garlic and basil in a food processor until finely chopped. Transfer to a small bowl and stir in oil, Parmesan, and lemon zest; season with salt. Serve soup topped with pistou.
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