CLASSIC MINESTRONE SOUP
Minestrone is a hearty, traditional Italian soup typically made with beans, pasta and lots of vegetables. Enjoy the slow-cooked flavor in just about 30 minutes.
Provided by College Inn® Broths and Stocks
Categories Trusted Brands: Recipes and Tips College Inn® Broths and Stocks
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook onion, carrot, celery, garlic and rosemary until vegetables begin to soften, about 5 minutes.
- Stir in tomato sauce, beans and 2 1/2 cups water. Add broth, zucchini, pasta and pepper; bring to a simmer. Cook, uncovered, 10 minutes or until pasta is tender, stirring occasionally. Stir in parsley. Serve topped with Parmesan cheese and additional parsley, if desired.
Nutrition Facts : Calories 235.3 calories, Carbohydrate 38.6 g, Cholesterol 0.3 mg, Fat 4.8 g, Fiber 8.4 g, Protein 9.6 g, SaturatedFat 0.6 g, Sodium 1220.5 mg, Sugar 5.9 g
CLASSIC ITALIAN MINESTRONE (SOUPE PAYSANNE)
Minestra Ingredients Directions Makes 8 servings This is a classic minestrone recipe. Classic minestrone always contains Swiss chard and red kidney beans. The other ingredients are optional, and are a matter of personal taste or choice. Zucchine, summer squash, broccoli, and cauliflower, just to name a few, work well in this recipe. I learned to love greens as a child. When school was out during the summer, I spent two weeks with my grandparents in the country. My grandmother was a former professional cook, and my grandfather always raised a large garden. There was always vegetables galore to choose from. Kale was my favorite. Kale and Swiss chard are in the same family of greens so when I saw a recipe with Swiss chard in it, I immediately decided to make it. I also kept the kidney beans from the recipe that I had, but the other ingredients are my own personal choices. This soup has a rich taste that will delight your palate. Make some and enjoy.
Provided by Molly53
Categories Greens
Time 2h30m
Yield 29 serving(s)
Number Of Ingredients 14
Steps:
- In a large casserole or soup pot, cook the pork fat over medium-high heat until there is some fat in the bottom of the pot, about 5 minutes, stirring constantly.
- Then add the potatoes, cabbage, chard, onion, and garlic until the greens are wilted, about 5 minutes.
- Pour in the water, bring to a boil, then reduce the heat to low, add the beans, ham or smoked bacon, and tomato, and cook until the beans are tender, 2 to 3 hours.
- Add the elbow macaroni and continue to cook until a spoon can stand straight up in the center of the soup, and the pasta is tender--about 15 minutes.
- Season with salt and pepper, drizzle with olive oil, and serve.
Nutrition Facts : Calories 128, Fat 4.2, SaturatedFat 2, Cholesterol 4.3, Sodium 274.7, Carbohydrate 18.9, Fiber 3.9, Sugar 2, Protein 4.5
CLASSIC MINESTRONE SOUP
Whip up this classic Italian vegetable soup with a rich tomato base and pasta. It's low in calories and packed with fibre and vitamin C
Provided by Esther Clark
Categories Lunch, Starter
Time 1h5m
Number Of Ingredients 17
Steps:
- Heat the oil in a large saucepan or casserole pot over a low-medium heat and gently fry the onion, celery, carrot, courgette and pancetta for 10 mins. Add the garlic and oregano, and cook for 1 min. Tip in the beans, chopped tomatoes, purée, stock and bay leaf. Season to taste. Bring to the simmer and cook for 30 mins.
- Add the pasta and greens, and cook for a further 10 mins. Ladle into bowls and scatter with the basil and some parmesan.
Nutrition Facts : Calories 225 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 9 grams protein, Sodium 0.98 milligram of sodium
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- In a large Dutch oven pot, or any large saucepan, heat olive oil on moderate heat. Toss in the onions, garlic, carrots, celery, tomato, and frozen peas and saute all the vegetables together until they are softened about 5 to 7 minutes, stirring frequently.
- Add in both beans, fresh and dried herbs and seasonings, water, vegetable broth, and 1 rind of Parmigiano-Reggiano. Stir to combine and cover with the lid of the pot.
- Bring to a boil, then lower the heat to a simmer. Simmer the soup, covered, for 20 minutes. The broth will thicken and reduce as it simmers. Then turn off the heat. Here is where you can leave the soup (without the pasta) on the stove until you are ready to serve it for dinner. The soup will slowly continue to cook, even though the heat has been turned off.
- When ready to serve this minestrone, remove the cover and fish out, and discard the cheese rind. Next, toss in the mini pasta shells, and continue to simmer for an additional 3 to 4 minutes. Taste to see if the pasta is ready, and season with additional salt and black pepper, to taste. If ready, turn off the heat, and remove the pot over to the side - away from the heat.
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