Best Winter Minestrone Giada De Laurentiis Recipes

Winter Minestrone - Giada De Laurentiis image

Provided by Queen of my kitchen

Categories Winter

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, chopped
2 celery ribs, chopped
3 ounces thinly sliced pancetta, coarsely chopped
2 garlic cloves, minced
1 lb swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, peeled, cubed
1 (14 1/2 ounce) can diced tomatoes
1 fresh rosemary sprig
1 (15 ounce) can cannellini beans, drained, rinsed
2 (14 ounce) cans low sodium beef broth
1 ounce parmesan cheese, rind
2 tablespoons chopped fresh Italian parsley
salt and pepper

Steps:

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.
Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.).
Ladle the soup into bowls and serve.

Nutrition Facts : Calories 328, Fat 9.6, SaturatedFat 2.3, Cholesterol 6.2, Sodium 395.7, Carbohydrate 46.7, Fiber 11.3, Sugar 4.8, Protein 17

Fish Minestrone with Herb Sauce image

Provided by Giada De Laurentiis

Categories main-dish

Time 47m

Yield 4 to 6 servings

Number Of Ingredients 17

2 tablespoons olive oil
2 leeks (white parts only), thinly sliced (about 1 cup)
2 carrots, peeled and thinly sliced (about 1 cup)
2 zucchini, trimmed and thinly sliced (about 2 cups)
1 cup bite-size pieces green beans
1 cup canned garbanzo beans, rinsed and drained
6 cups low-sodium chicken broth
4 to 6 (6-ounce) snapper fillets
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups fresh flat-leaf parsley
1/4 cup fresh oregano leaves
1 garlic clove
1 tablespoon red wine vinegar
1/2 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

For the Fish Minestrone: Warm the olive oil in a large pot over medium-low heat. Add the leeks, carrots, zucchini, and green beans. Stir to combine and cook until tender, about 10 minutes. Add the beans and the chicken broth. Cook until the broth is simmering and the beans are warmed through, about 5 minutes. Season the fish filets with the salt and pepper and add them to the simmering soup. Simmer until the fish is cooked, about 7 minutes depending on the thickness of the fish. Season the soup with salt and pepper.
For the Herb Sauce: While the fish cooks, combine the parsley, oregano, garlic, and red wine vinegar in a food processor. Pulse the machine until the herbs are almost a paste. Add the olive oil in a steady stream while the machine is running. Season with salt and pepper.
To serve, ladle the soup into bowls and top each serving with a spoonful of the herb sauce. Serve immediately.

Beef and Cannellini Bean Minestrone image

Provided by Giada De Laurentiis

Time 52m

Yield 4 to 6 servings

Number Of Ingredients 13

3 tablespoons olive oil
1 onion, finely diced
1 large carrot, peeled and diced into 1/4-inch pieces
1 rib celery, trimmed and diced into 1/4-inch pieces
Kosher salt and freshly ground black pepper
8 ounces lean (8 percent fat) ground beef
3 garlic cloves, minced
1 tablespoon tomato paste
4 cups low-sodium beef broth
One 28-ounce can diced tomatoes
One 15-ounce can cannellini beans, rinsed and drained
1 dried bay leaf
1/2 cup grated Parmesan

Steps:

In a large saucepan or Dutch oven, add the oil and heat over medium heat. Stir in the onion, carrot and celery and season with salt and pepper, to taste. Cook, stirring frequently, until the vegetables are soft, about 5 minutes. Increase the heat to high and add the ground beef and garlic. Season with salt and pepper, to taste. Cook until the beef is browned and cooked through, about 6 to 7 minutes. Stir in the tomato paste and mix to combine. Add the broth, tomatoes, beans, and bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the liquid has reduced by half, about 30 minutes. Remove the bay leaf and discard. Season with salt and pepper, to taste. Ladle the soup into bowls and garnish with Parmesan.