FALL MINESTRONE SOUP
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
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
AUTUMN MINESTRONE SOUP
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
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.
GLUTEN-FREE NORTHERN ITALIAN AUTUMN MINESTRONE
Typical autumn flavors from Northern Italy mixed with gluten-free pasta will warm you on a cool evening. Use any shape pasta you desire, even broken spaghetti works. If desired, the soup without the pasta will freeze wonderfully. Just cook the pasta in the soup once thawed.
Provided by Buckwheat Queen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 9h20m
Yield 8
Number Of Ingredients 19
Steps:
- Place cranberry beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
- Shred carrot, yellow onion, celery, and red pepper in a food processor to create a sofrito mixture.
- Heat oil in a 7-quart pressure cooker over medium-high heat. Add sofrito mixture and saute until softened, 3 to 5 minutes. Add soaked beans, potatoes, diced carrots, zucchini, pumpkin, and diced onion. Cook and stir until warmed through, 3 to 5 minutes more. Add oregano, rosemary, and bay leaf. Stir well to coat vegetables with oil and seasonings.
- Add enough broth to cover vegetables by 1 inch. Close the pressure cooker lid and bring up to pressure, about 10 minutes. Cook an additional 10 minutes from the first whistle.
- Allow pressure to release naturally and remove lid, about 10 minutes. Taste and adjust salt if necessary. Add additional broth to allow for cooking the pasta. Bring to a boil and add pasta. Cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Add more boiling broth if needed during cooking.
- Ladle soup into bowls and top with minced hot pepper and Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 355.6 calories, Carbohydrate 57.6 g, Cholesterol 3.3 mg, Fat 9.4 g, Fiber 11.3 g, Protein 12.5 g, SaturatedFat 1.7 g, Sodium 1438.6 mg, Sugar 8.5 g
AUTUMN MINESTRONE
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.
VEGGIE-PACKED AUTUMN MINESTRONE
Provided by Jeff Mauro, host of Sandwich King
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 17
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
Make and share this Autumn Minestrone recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 52m
Yield 7 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a big pot over medium heat.
- Add the onions and garlic; stir and saute for 5 minutes.
- Add in the squash, celery, carrots, potatoes, oregano, salt, pepper, and water.
- Bring to a boil, lower heat and cook until potatoes are done (10 minutes or so).
- Add in the kale and beans; let simmer for 5-7 minutes or until kale is tender and the beans are heated; season to taste with additional salt/pepper if desired.
- Serve immediately.
Nutrition Facts : Calories 210.8, Fat 4.7, SaturatedFat 0.4, Sodium 704.9, Carbohydrate 35.9, Fiber 7.2, Sugar 3.1, Protein 9.1
More about "autumn minestrone recipes"
AUTUMN MINESTRONE RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
5/5 (53)Category StarterServings 4-6Total Time 1 hr 5 mins
- Preheat the oven to 180°C, fan 160°C, gas 4. Quarter the tomatoes and roughly chop the aubergine, courgette and any extra veg that is robust enough to roast (keep back greens such as broccoli to add to the soup later, with the stock). Toss with 2 tablespoons of olive oil and salt, spread out in a roasting tin and cook in the oven for 30 minutes or until soft but not falling apart.
- Slice the shallots, garlic and celery finely and cook gently in the rest of the olive oil in a heavy-based pan with a pinch of salt until softened, about 10 minutes. Peel and dice the carrot and add to the pan. Add the thyme leaves, bay leaves and chilli flakes and allow everything to cook for about 5 minutes or so until all the veg has softened.
- Add the pulses and the wine (if using) and allow to bubble for a few minutes. Add the roasted veg, then the stock and any extra green vegetables. There should be enough liquid to cover the veg – if not, you can add some water. Simmer for about 10 minutes, so all the flavours come together.
- Remove from the heat and discard the bay leaves. Scoop out 3 ladlefuls of the soup and blend until smooth. Stir this back into the pan, also adding the lemon juice and zest, and two-thirds of the basil leaves, chopped. Check the seasoning and adjust if required.
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