SUMMER VEGETABLE MINESTRONE SOUP RECIPE BY TASTY
Here's what you need: oil, carrots, celery, onion, salt, black pepper, potato, garlic, diced tomato, vegetable stock, zucchinis, cannellini bean, spinach, elbow pasta
Provided by Merle O'Neal
Categories Lunch
Yield 2 servings
Number Of Ingredients 14
Steps:
- Combine oil, carrots, celery, onion, salt, pepper, and potato in a large pot over medium heat for 3 minutes.
- Add garlic and stir for one minute. Mix in diced tomatoes, vegetable stock, and zucchini.
- Bring to a boil.
- Place the lid on the pot, and simmer for 45 minutes.
- Add cannellini beans, spinach, and pasta. Cover and simmer 10 minutes.
- Allow to cool before serving.
- Enjoy
JUDY'S HEARTY VEGETABLE MINESTRONE SOUP
Delicious vegetarian minestrone soup.
Provided by Judy Good
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, onion, and garlic in the hot oil until the onion is translucent, 7 to 10 minutes.
- Pour vegetable stock over the vegetable mixture; season with Italian seasoning, kosher salt, and black pepper. Stir tomatoes, potatoes, and kidney beans into the stock mixture; bring to a simmer and cook until the potatoes are tender, about 40 minutes. Add kale and continue cooking until the kale wilts, about 5 minutes.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 35.7 g, Fat 5.5 g, Fiber 9 g, Protein 7.4 g, SaturatedFat 0.7 g, Sodium 765.6 mg, Sugar 6 g
VEGETABLE AND BEAN SOUP WITH PESTO: MINESTRONE ALLA GENOVESE AND SANDWICHES WITH ARUGULA AND HAM: PANINI CON RUCOLA E PROSCIUTTO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat a medium soup pot over medium high heat. Add extra-virgin olive oil, 2 turns of the pan. Add onion, potato and zucchini and season with salt and pepper. Cook 5 or 6 minutes alone, stirring frequently, then add the canned beans and the chicken stock. Cover the pot and bring the soup up to a boil.
- Preheat a panini grill or a heavy bottomed pan over medium heat. Build 4 panini: spread roll or bread with a couple ounces of cheese, then top with a few leaves of arugula and 2 slices of prosciutto for each sandwich. Place panini in sandwich press or onto hot, heavy bottomed pan. Top with another heavy skillet or a brick wrapped in foil to press sandwiches. Press sandwiches until crisp on both sides, 2 to 3 minutes on each side.
- When the soup is at a boil, remove the lid. Stir in the noodles and green beans and reduce heat to low. Simmer soup an additional 5 to 6 minutes then remove it from the heat.
- Combine basil, garlic, nuts and cheese in the food processor and turn it on. Stream in the extra-virgin olive oil and process until pesto is nearly smooth.
- Scrape the pesto into a small bowl. Add a ladle of the soup broth to thin the pesto, then add the pesto to the soup. Stir to combine and serve soup immediately with panini, for dipping.
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**.
MINESTRONE VEGETABLE SOUP
A good soup to use up vegetables.
Provided by Shelly Culp
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h25m
Yield 10
Number Of Ingredients 15
Steps:
- Heat olive oil in a large soup pot over medium heat; cook and stir onion and garlic in the hot oil until onion is tender, 2 to 5 minutes. Stir chicken broth, tomato juice, diced tomatoes and their juice, spinach, zucchini, carrots, celery, cannellini beans, Italian seasoning, salt, and black pepper. Bring soup to a boil, reduce heat to low, and cover pot. Simmer soup for 45 minutes.
- Bring soup back to a full boil and stir in rotini pasta. Reduce heat to low and simmer until pasta is tender, 10 to 15 more minutes.
Nutrition Facts : Calories 174.3 calories, Carbohydrate 31.6 g, Cholesterol 2.2 mg, Fat 2.3 g, Fiber 5 g, Protein 7 g, SaturatedFat 0.3 g, Sodium 1166.5 mg, Sugar 8.8 g
SUPER-QUICK & EASY VEGETABLE (MINESTRONE-INSPIRED) SOUP
Categories Soup/Stew Vegetable Vegetarian Kid-Friendly Quick & Easy High Fiber Healthy
Yield 8 bowls
Number Of Ingredients 13
Steps:
- Sautee onion & carrot in stock pot over medium heat in vegetable oil until onion starts to soften, but is not limp. Stir in Italian Seasoning and red pepper flakes, then add white wine and allow to evaporate. Stir in broth and tomatoes, bring to boil, reduce and simmer 5-10 min. Add celery 5 min. more, then cabbage and zucchini. Simmer unil vegetables are soft to pierce with a fork, but not over-cooked. Add black pepper to taste. Remove from heat and stir in fresh baby spinach.
EASY VEGETABLE MINESTRONE SOUP
From FoodTV.ca, this makes a great dinner accompanied by lots of parmesan cheese and warm garlic bread.
Provided by Irmgard
Categories Beans
Time 8h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put all of the ingredients except for the macaroni in the bowl of a slow cooker.
- Cover and cook on low for 8 to 10 hours.
- Just before serving, cook the macaroni in boiling, salted water until al dente, about 7 minutes.
- Drain the macaroni and stir it into the soup.
- Serve topped with parmesan cheese.
Nutrition Facts : Calories 298.7, Fat 3.1, SaturatedFat 1.3, Cholesterol 5.5, Sodium 416.9, Carbohydrate 57.8, Fiber 7, Sugar 9.1, Protein 11.9
MINESTRONE ALLA GENOVESE (GENOVESE VEGETABLE SOUP)
Categories Soup/Stew
Number Of Ingredients 19
Steps:
- Render first three ingredients. Saute vegetables to golden color. Add either stock or boiling water-about 6 or 7 pints. Cook slowly until all vegetables and beans are done, but add zucchini last 20 minutes. Add about three tablespoons pesto and grated cheese. Add noodles. Homemade noodles are best and they also thicken the minestrone. Serve with plenty of grated cheese, Submitted by Mary Parisi Serve with a tossed green salad. No special ingredients are suggested but perhaps the addition of fresh sweet basil to the salad dressing.
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