Simple Italian Minestrone Soup Recipes
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
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
MINESTRONE SOUP (ITALIAN VEGETABLE SOUP)
Make and share this Minestrone Soup (Italian Vegetable Soup) recipe from Food.com.
Provided by divashylight07
Categories Vegetable
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a dutch oven combine broth, tomatoes, onion, celery, parsley, oregano, pepper, and garlic. Simmer, stirring occasionally for 20-30 minutes.
- Add all other ingredients and continue to cook until all vegetables are tender.
- Thirty minutes before serving, Add uncooked pasta.
- **Serve with grated parmesan cheese**.
ITALIAN MINESTRONE
Provided by Food Network
Categories main-dish
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- HEAT oil in large saucepan or Dutch oven over medium heat. Add celery, onion and garlic. Cook and stir until crisp-tender.
- ADD cabbage and carrots. Cook and stir until crisp-tender. Stir in tomatoes with juice, tomato juice and broth. Bring to a boil. Reduce heat to low.
- MIX in the three kinds of beans, parsley, oregano and basil. Simmer 30 minutes or until vegetables are tender and flavors have blended.
- STIR in cooked pasta and Parmesan cheese just before serving. Season with salt and pepper to taste. Serve with grated Parmesan cheese on the side.
CLASSIC ITALIAN MINESTRONE (SOUPE PAYSANNE)
Minestra Ingredients Directions Makes 8 servings This is a classic minestrone recipe. Classic minestrone always contains Swiss chard and red kidney beans. The other ingredients are optional, and are a matter of personal taste or choice. Zucchine, summer squash, broccoli, and cauliflower, just to name a few, work well in this recipe. I learned to love greens as a child. When school was out during the summer, I spent two weeks with my grandparents in the country. My grandmother was a former professional cook, and my grandfather always raised a large garden. There was always vegetables galore to choose from. Kale was my favorite. Kale and Swiss chard are in the same family of greens so when I saw a recipe with Swiss chard in it, I immediately decided to make it. I also kept the kidney beans from the recipe that I had, but the other ingredients are my own personal choices. This soup has a rich taste that will delight your palate. Make some and enjoy.
Provided by Molly53
Categories Greens
Time 2h30m
Yield 29 serving(s)
Number Of Ingredients 14
Steps:
- In a large casserole or soup pot, cook the pork fat over medium-high heat until there is some fat in the bottom of the pot, about 5 minutes, stirring constantly.
- Then add the potatoes, cabbage, chard, onion, and garlic until the greens are wilted, about 5 minutes.
- Pour in the water, bring to a boil, then reduce the heat to low, add the beans, ham or smoked bacon, and tomato, and cook until the beans are tender, 2 to 3 hours.
- Add the elbow macaroni and continue to cook until a spoon can stand straight up in the center of the soup, and the pasta is tender--about 15 minutes.
- Season with salt and pepper, drizzle with olive oil, and serve.
Nutrition Facts : Calories 128, Fat 4.2, SaturatedFat 2, Cholesterol 4.3, Sodium 274.7, Carbohydrate 18.9, Fiber 3.9, Sugar 2, Protein 4.5
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