CHEF JOHN'S MINESTRONE SOUP
This is the type of dish I never make the same way twice, but I hope you give this amazing minestrone recipe a try soon, but only once.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h45m
Yield 6
Number Of Ingredients 20
Steps:
- Heat 2 tablespoons olive oil in large stock pot over medium-high heat. Add pancetta; cook and stir until it begins to brown, 2 to 3 minutes. Stir in onions and celery; cook and stir until onions start to turn translucent, about 3 minutes. Stir in minced garlic and cook for another minute.
- Pour chicken broth, water, and plum tomatoes into the pancetta and onion mixture. Bring to a simmer.
- Stir cranberry beans, cabbage, garbanzo beans, red pepper flakes, Italian seasoning, and 2 teaspoons salt into broth mixture. Bring to a simmer and cook until cranberry beans are tender, adding more water as needed if the soup becomes too thick, about 45 minutes.
- Stir in Swiss chard and simmer until softened, about 15 minutes. Season with salt and black pepper to taste.
- Stir in pasta and increase heat to medium-high and simmer until pasta is tender, about 15 minutes. Ladle into bowls and top with extra virgin olive oil, Parmigiano-Reggiano cheese, and Italian parsley.
Nutrition Facts : Calories 483.6 calories, Carbohydrate 53.9 g, Cholesterol 15.8 mg, Fat 23 g, Fiber 14.4 g, Protein 17.9 g, SaturatedFat 4.9 g, Sodium 2019.6 mg, Sugar 7.5 g
CORRIGAN'S MINESTRONE
Hearty and filling vegetarian soup with potatoes, carrots, celery, onion, garlic, beans and pasta. Make sure you have the storage for the left-overs.
Provided by CORRIGAN GOMMENGINGER
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium heat. Stir potatoes, carrots, celery, onion and garlic into pot. Mix in tomato paste, beans, broth and water. Season with basil, oregano and salt. Cook and stir 30 minutes, or until vegetables are tender.
- Mix macaroni into pot. Continue cooking 10 minutes, or until macaroni is tender.
Nutrition Facts : Calories 221.1 calories, Carbohydrate 41.8 g, Fat 3.1 g, Fiber 6.7 g, Protein 7.5 g, SaturatedFat 0.4 g, Sodium 873.9 mg, Sugar 4.9 g
MINESTRONE WITH GIANT WHITE BEANS AND WINTER SQUASH
The inspiration for this minestrone was a bag of Rancho Gordo Royal Corona beans that I have had in my pantry for a while. Royal Coronas are large white European runner beans that are similar to Greek gigandes but bigger, richer and sturdier. They are about twice the size of a lima bean and, unlike many other large white beans, the skin doesn't slip off when you soak them. If you substitute limas I would not soak the beans, but if you use the Royal Coronas, do soak them to shorten the cooking time. The beans are downright meaty and the soup is a hearty one. I didn't even feel the need to add pasta or rice to this substantial minestrone.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 2h
Yield 6 generous servings
Number Of Ingredients 19
Steps:
- First simmer beans. Drain soaked beans and place in a large saucepan with 2 quarts water, halved onion, crushed garlic and bay leaf. Bring to a gentle boil, reduce heat and simmer 45 minutes. Add salt to taste (I usually use 1 teaspoon salt per quart of water) and continue to simmer another 30 minutes. Beans should be almost tender. Remove from heat and use tongs to remove and discard onion half, garlic cloves and bay leaf.
- While beans are simmering you can make tomato base. Heat olive oil over medium heat in a heavy soup pot or Dutch oven, and add onion, carrot and celery. Add a pinch of salt and cook, stirring, until vegetables are just about tender, about 5 minutes, and add parsley and leeks. Cook, stirring, until leeks are slightly wilted, about 3 minutes, and stir in garlic along with another generous pinch of salt. Cook, stirring, just until the garlic smells fragrant, 30 seconds to a minute, and stir in tomatoes with their juice and salt to taste. Bring to a simmer and cook, stirring often, for about 10 minutes, until tomatoes have cooked down somewhat and smell fragrant. Remove from heat until beans are ready.
- Add beans and their broth to tomato base, stir together, add bouquet garni and bring to a simmer. Cover and simmer over low heat for 30 minutes. Add winter squash and continue to simmer for another 30 to 45 minutes, until squash and beans are very tender. Taste, adjust salt, and add freshly ground pepper to taste.
- Just before serving heat through and stir in a generous handful of chopped fresh parsley or basil, or a mix of the two. Serve, topping each bowl with freshly grated Parmesan.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 4 grams, Carbohydrate 35 grams, Fat 5 grams, Fiber 9 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 1321 milligrams, Sugar 7 grams
MINESTRONE WITH SHRIMP, GARBANZO BEANS, AND AUTUMN SQUASH
This looks a real treat if served in a personal sized accorn squash. When cooking them just make sure that they don't overcook and become mushy. Cut off the bottom just enough so that they will stand up, cut off the "lids" and clean out all the seeds, if the squash is a bit larger use half of it, and bake till done before putting the soup into them. Buying pre-cubed squash for the soup is a real time saver. Presoaking time for beans not included.
Provided by Annacia
Categories Vegetable
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Soak dried beans at least 8 hours.
- Or bring to a rolling boil; remove from heat.
- Cover and let stand 1 hour.
- Simmer presoaked or quick-soaked beans for 30 minutes. Set aside.
- In 4-quart Dutch oven cook carrots, onions, and garlic in hot olive oil over medium heat for 5 minutes, stirring occasionally.
- Remove from heat.
- Rinse and drain beans in colander.
- Add dried, precooked beans (NOT canned beans), chicken broth, rosemary, crushed red pepper, and bay leaf to Dutch oven.
- Bring to boil; reduce heat.
- Cover and simmer for 30 minutes.
- Add squash and tomato.
- If using canned beans, rinse, drain, and add with squash and tomato at this point.
- Cover and cook 20 to 30 minutes more or until beans and squash are tender.
- Remove and discard bay leaf.
- Stir in shrimp and basil.
- Bring just to boil.
- Reduce heat and cook, uncovered, for 1 to 2 minutes or until shrimp turn opaque.
Nutrition Facts : Calories 175.9, Fat 5.2, SaturatedFat 1.3, Cholesterol 31.4, Sodium 781.9, Carbohydrate 20.5, Fiber 3.9, Sugar 2.5, Protein 12
GARBANZO MINESTRONE
Steps:
- Put beans in a stock pot. Add extra virgin olive oil and flour. Stir mixture and cover. Add pork rind. Cover mixture with water. Cook for 1 1/2 hours over medium-low heat. Skim off impurities if necessary.
- Saute onions, garlic, sage, rosemary and celery leaves in 1 tablespoon olive oil over low flame, about 10 minutes. Add them to pot of garbanzo beans after beans have cooked for 1 1/2 hours. Chop celery stalks and add to pot. Add potato, carrots, broccoli rabe, leeks and cabbage to pot. Simmer for 1 1/2 hours. Skim to remove impurities if necessary. Add additional water if soup is too thick. Soup is done when beans are tender and potatoes are no longer solid. Season with salt and pepper. Soup can be served with olive oil, toasted bread and Parmesan cheese if desired.
GARDEN MINESTRONE SOUP
Brimming with a harvest of garden bounty, this quick-to-fix soup from Heather Ryan of Brown Dee, Wisconsin is fresh-tasting and nutritious. The tomato-based broth is chock-full of everything from carrots and zucchini to garbanzo beans and elbow macaroni.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook the carrots, zucchini, onion and garlic in oil for 7 minutes or until onion is tender. Add the broth, V8 juice, garbanzo beans, tomatoes, green beans, macaroni and basil. Bring to a boil. , Reduce heat; simmer, uncovered, for 15 minutes. Stir in parsley. Cook 5 minutes longer or until macaroni is tender.
Nutrition Facts : Calories 166 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 900mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
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
SQUASH AND BEAN MINESTRONE
To prevent the pasta from getting too soft, we cook it separately and toss it with olive oil and chopped parsley, then spoon it into each bowl of soup.
Provided by Melissa Hamilton
Yield Makes 12 servings
Number Of Ingredients 15
Steps:
- Remove meat from ham hocks and cut into large pieces; set meat aside. Place navy beans and ham bones in a large pot; add cold water to cover by 2". Bring to a boil, reduce heat, and simmer 2 minutes. Remove from heat, cover, and let stand 1 hour.
- Heat 1/4 cup oil in another large heavy pot over medium-low heat. Add ham hock meat, onion, leeks, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, about 20 minutes.
- Add squash, green beans, navy beans and soaking liquid, broth, and bones to pot. Bring to a simmer over medium heat; reduce heat to low, cover, and gently simmer until navy beans are tender, 1 1/2-2 hours.
- When soup is almost finished cooking, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and transfer to a large bowl. Drizzle with 2 tablespoons oil and add 1/4 cup parsley and toss to coat.
- Discard ham bones. Add spinach and remaining 3/4 cup parsley to soup.
- Divide soup among bowls. Add pasta, top with Arugula Salsa Verde, and drizzle with oil.
- DO AHEAD: Soup can be made up to 3 days ahead. Let cool; cover and chill.
CURRIED OKRA, MUSHROOMS AND GARBANZO BEANS
This recipe is really easy to prepare, and it is SO delicious. You will love the mango relish with it, too!
Provided by love4culinary
Categories Curries
Time 42m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- For the Relish: First you will want to peel your mango and then cut off the flesh from the pit.
- Place the mango in a bowl, and process it with a food processor, or simply mash it with a hand masher, whatever you choose to do.
- Mix in the rest of the ingredients and set aside.
- For the curry: In a clean food processor bowl, place the garlic, ginger, chiles and 3 tablespoons of water, and process until smooth.
- Next, heat your oil in a large saucepan, and add the whole coriander seeds, cumin seeds, and allow them to sizzle for a few seconds, allowing for the flavors to release a bit.
- Then add the ground cumin, the ground cardamom seeds, and turmeric and cook for about a minute or so.
- Then add the garlic paste that you made in the processor, along with the tomatoes and remaining water.
- Stir to mix well, and then add the mushrooms, okra, and garbanzo beans.
- Stir again, and then bring to a boil.
- Reduce your heat and then cover and simmer for 5 minutes.
- Remove the lid and turn your heat up slightly and cook for about 8-10 more minutes (maybe less depending on your okra), until the okra is tender but not too soft (you dont want mushy okra).
- Remove from heat and add your chopped cilantro, stirring lightly.
- Serve with your mango relish and rice (I like it with basmati).
SUNSET'S SHRIMP & CHICKPEA (GARBANZO) PASTA
From the magazine's August 2007 edition: "Karen Schmitt, Phoenix - Schmitt created this quick one-pan dinner with the colors of an Arizona desert sunset in mind." Nutrition facts: 462 cal, 99 fat cal, 33g protein, 11g fat, 1.7g sat fat, 57g carb, 4.6g fiber, 882mg sodium, 142mg chol.
Provided by Heather3271
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large frying pan with a tight-fitting lid, cook olive oil, mushrooms, and salt uncovered over high heat, stirring until mushrooms start to brown slightly, 3 to 5 minutes. Lower heat to medium-high, add garlic and chile flakes, and cook, stirring, until fragrant, 1 to 2 minutes. Add tomatoes, chicken broth, and chickpeas. Bring to a boil. Cover, reduce heat to low, and cook 20 minutes.
- Break pasta into 2-inch pieces. Add pasta to vegetable mixture, cover, and simmer until pasta is cooked on the outside but still raw in the center, about 4 minutes. Add shrimp, cover, and cook until shrimp and pasta are cooked through, about 5 minutes. Stir in oregano and 1 tbsp lemon juice. Sprinkle with remaining lemon juice to taste. Garnish with green onions, parmesan, and parlsey. Serve hot.
Nutrition Facts : Calories 528.6, Fat 11.7, SaturatedFat 2.1, Cholesterol 222.3, Sodium 825.6, Carbohydrate 62.4, Fiber 4.8, Sugar 2.9, Protein 44
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