Autumn Minestrone Soup Recipes

VEGGIE-PACKED AUTUMN MINESTRONE

Veggie-Packed Autumn Minestrone image

Provided by Jeff Mauro, host of Sandwich King

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
1 pound sweet Italian sausage, removed from casings and crumbled
4 ribs celery, diced
3 medium carrots, diced
1 medium yellow onion, diced
1 tablespoon chopped fresh rosemary
1 tablespoon tomato paste
3 cloves garlic, minced
8 cups chicken stock
One 28-ounce can diced tomatoes
One 15.5-ounce can cannellini beans, drained and rinsed
1 bay leaf
2 cups diced peeled sweet potatoes
2 zucchini, cut into 1-inch wedges
3 to 4 cups baby spinach
Parmigiano-Reggiano, for serving
1 lemon, cut into wedges

Steps:

In a large stockpot, heat the oil over medium heat. Add the sausage and cook until no longer pink and just turning brown, 5 to 8 minutes. Add the celery, carrots and onions and saute until translucent, about 15 minutes. Add the rosemary, tomato paste and garlic and cook for 1 minute. Stir in the stock, tomatoes, beans and bay leaf and bring to a simmer. Simmer for 40 minutes.
Add the sweet potatoes and zucchini and simmer until cooked al dente, about 10 minutes more.
Place 1/2 cup of baby spinach at the bottom of each serving bowl and ladle on a portion of bubbling hot soup. The heat from the soup will wilt the spinach perfectly. Serve with some freshly grated Parmigiano-Reggiano and a squeeze of fresh lemon.

AUTUMN MINESTRONE SOUP

Autumn Minestrone Soup image

Try this autumn minestrone soup recipe any night for a warm treat.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 medium onion, cut into 1/2-inch pieces
2 stalks celery, sliced crosswise into 1/2-inch pieces
1/2 bulb fennel, cut into 1-by-1/4-inch pieces (about 1 1/2 cups)
2 medium Yukon gold potatoes, peeled and cut into 1-inch pieces
2 cloves garlic, finely chopped
1 can (35 ounces) whole tomatoes, lightly crushed
8 cups homemade or store-bought low-sodium chicken stock
1 can (15 ounces) cannellini beans, drained and rinsed
Coarse salt and freshly ground pepper
2 teaspoons red-wine vinegar
1 1/2 bunches Swiss chard leaves, thinly sliced (about 6 cups)
2 cups cooked tubetti pasta, for serving
Freshly grated Parmesan cheese, for garnish

Steps:

Heat oil in an 8-quart stock pot over medium high heat. Add onion, celery, fennel, potatoes, and garlic and cook, stirring occasionally, about 5 minutes.
Add tomatoes and their juices, stock, and cannellini beans; season with 2 teaspoons salt and 1/2 teaspoon pepper. Increase heat to high and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender, about 10 minutes.
Stir in vinegar and Swiss chard; season with salt and pepper. Divide pasta evenly between 6 to 8 bowls. Ladle over soup and garnish with cheese. Serve immediately.

AUTUMN MINESTRONE

Autumn Minestrone image

Categories Soup/Stew Vegetable Dinner Fall

Yield Makes 12 cups; serves 6 to 8

Number Of Ingredients 14

Ingredients

2 tablespoons canola or other vegetable oil
1 cup chopped onions
2 garlic cloves, minced or pressed
2 1/2 cups peeled and cubed winter squash*
2 celery stalks, diced
1/2 cup peeled and diced carrots
2 1/2 cups cubed potatoes
1 teaspoon dried oregano
2 teaspoons salt
1/2 teaspoon ground black pepper
6 cups water
4 cups chopped kale
1 1/2 cups cooked or canned cannellini beans (15-ounce can, drained)
*We recommend a firm, rich winter squash, such as acorn, delicata, or buttercup.

Steps:

Warm the oil in a large soup pot on medium heat. Add the onions and garlic, and sauté for 5 minutes. Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and water and cook for 10 minutes or until the potatoes are almost done. Add the kale and beans and simmer for another 5 to 7 minutes, until the kale is tender and the beans are hot.
Serve immediately.

FALL MINESTRONE SOUP

Fall Minestrone Soup image

This hearty and comforting minestrone soup with potatoes and chard is a meal in a bowl.

Provided by Culinary Ginger

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone

Time 1h

Yield 6

Number Of Ingredients 12

Ingredients

olive oil, or as needed
4 medium carrots, diced
4 stalks celery, chopped
1 medium zucchini, diced
1 medium onion, chopped
2 cloves garlic, grated
1 sprig fresh rosemary, finely chopped
1 (15 ounce) can chopped tomatoes
2 large Yukon Gold potatoes, peeled and cubed
1 cup chopped Swiss chard
3 ½ cups beef stock
1 (15 ounce) can cannellini beans

Steps:

Heat olive oil in a large saucepan over medium heat. Add carrots, celery, zucchini, and onion; saute until the vegetables are soft, about 10 minutes. Add garlic and rosemary; cook, stirring so the garlic doesn't burn, for another 2 minutes. Add tomatoes, potatoes, and chard.
Bring to a simmer and cook until the chard is wilted, about 5 minutes. Add beef stock and beans, bring to a simmer, and cook until potatoes are tender, about 15 minutes.

Nutrition Facts : Calories 195.5 calories, Carbohydrate 33.6 g, Fat 3.5 g, Fiber 7 g, Protein 8.2 g, SaturatedFat 0.6 g, Sodium 366.7 mg, Sugar 7.1 g

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