Best 30 Minute Minestrone Recipes
30-MINUTE MINESTRONE
"This simple, chunky soup is low in calories," Betty Claycomb of Alverton, Pennsylvania jots. "The beef broth's seasoned nicely, while the spinach adds a refreshing difference."
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a 3-qt. saucepan, saute carrots, cabbage, celery, onion and garlic in oil for 5 minutes. Add water, tomatoes and bouillon; bring to a boil. Reduce heat. Simmer, uncovered, for 20-25 minutes or until vegetables are tender. Stir in spinach, macaroni and pepper; heat through.
Nutrition Facts : Calories 88 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 178mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
30-MINUTE MINESTRONE
I love minestrone and this is a quick version I will be making soon. Adapted from Taste of Home's website and Betty Claycomb of Alverton, Pennsylvania jots, "This simple, chunky soup is low in calories, the beef broth's seasoned nicely, while the spinach adds a refreshing difference."
Provided by Cookin Mommy
Categories Spinach
Time 35m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan saute carrots, cabbage, celery, onion, and garlic in oil for 5 minutes.
- Add water, tomatoes, and bouillon. Bring to a boil and reduce heatt. Simmer uncovered for 20-25 minutes or until vegetables are tender.
- Stir in spinach, cooked macaroni, and pepper, heat through. Serve immediately.
Nutrition Facts : Calories 90.9, Fat 2.5, SaturatedFat 0.5, Cholesterol 0.4, Sodium 655.2, Carbohydrate 15.1, Fiber 2.7, Sugar 5, Protein 3.1
SIMPLE MINESTRONE
Make this classic recipe extra quickly for a cool winter night. It is chock-full of vegetables and has a wonderful smokey flavor.-Regina Cook, Fort Worth, Texas
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towel. In the drippings, saute sausage, onion and garlic for 3 minutes. Stir in the carrot and celery. Cook and stir 2 minutes longer or until sausage is lightly browned; drain., Stir in the broth, tomatoes, tomato juice, zucchini and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Stir in the beans and macaroni; heat through. Sprinkle with Parmesan cheese and bacon.
Nutrition Facts : Calories 267 calories, Fat 9g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 1256mg sodium, Carbohydrate 28g carbohydrate (12g sugars, Fiber 6g fiber), Protein 18g protein.
QUICK MINESTRONE
Minestrone doesn't have to be a long-simmering project. Adding pancetta means that the soup develops full flavor quickly, and the vegetables stay tender and tasty. To jump-start the recipe, use a food processor to get the soup base going, and then start prepping the vegetables. Canned beans are great for this recipe, but don't use other canned or frozen vegetables here -- the key to a good minestrone is the fusion of the fresh vegetable flavors.
Provided by Julia Moskin
Categories soups and stews, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Make the soup base: In a medium-size heavy soup pot, combine the oil and pancetta over medium-low heat to slowly render the fat and cook the pancetta, stirring occasionally.
- Meanwhile, in a food processor, combine the onion or shallots, celery and carrot. Pulse until finely chopped. Add to pot with cooked pancetta and adjust heat so the vegetables soften and cook without browning, stirring occasionally, 8 to 10 minutes.
- Add the other vegetables: Stirring after each addition, add the kale or cabbage, celery, carrots, zucchini, beans and tomatoes. Season generously with salt and pepper.
- Add the stock and 1 cup water (or, if you prefer a soup that's not as thick, add additional stock to taste, up to 2 cups). Add the herb sprigs. Cover, raise the heat and bring to a full boil. Uncover, lower the heat to a bubbly simmer, and cook 30 minutes, or until vegetables are tender, stirring occasionally. Taste and adjust the seasonings with salt and pepper. Remove the herb sprigs.
- Serve in bowls, drizzling a little olive oil and sprinkling a big pinch of cheese over each serving.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 12 grams, Carbohydrate 34 grams, Fat 16 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 743 milligrams, Sugar 7 grams, TransFat 0 grams
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