Fresh Vegetable Minestrone Recipes

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FRESH VEGETABLE MINESTRONE



Fresh Vegetable Minestrone image

No need to add any seasonings to this minestrone since they already come in the Hamburger Helper™ product!

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 30m

Yield 6

Number Of Ingredients 9

1 box Hamburger Helper™ cheesy Italian shells
1 carton (32 oz) Progresso™ reduced-sodium chicken broth
1 cup water
1 cup sliced carrots
1 can (15 or 15.5 oz) great northern beans, drained, rinsed
1 can (14.5 oz) diced tomatoes with Italian-style herbs, undrained
1 medium zucchini, cut in half lengthwise, then cut crosswise into 1/4-inch pieces
1/4 cup shredded Parmesan cheese
1 tablespoon sliced fresh basil leaves

Steps:

  • In 4-quart Dutch oven, mix uncooked pasta and sauce mix (from Hamburger Helper box), the broth, water and carrots. Heat to boiling. Reduce heat; cover and simmer 15 minutes, stirring occasionally.
  • Stir in beans, tomatoes and zucchini. Cover; cook about 10 minutes longer, stirring occasionally, until pasta and vegetables are tender.
  • Ladle into bowls. Sprinkle with cheese and basil.

Nutrition Facts : Calories 310, Carbohydrate 54 g, Cholesterol 0 mg, Fiber 6 g, Protein 15 g, SaturatedFat 1 1/2 g, ServingSize 1 1/2 Cups, Sodium 1260 mg, Sugar 7 g, TransFat 0 g

VEGETABLE MINESTRONE



Vegetable Minestrone image

My husband and I created this recipe to replicate the minestrone soup at our favorite Italian restaurant. It's nice to have this ready to eat for our evening meal on days when we have a real busy schedule. To make the soup vegetarian, use vegetable broth instead of beef.-Alice Peacock, Grandview, Missouri

Provided by Taste of Home

Categories     Lunch

Time 6h45m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 15

2 cans (14-1/2 ounces each) beef broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) Italian-style stewed tomatoes
1 large onion, chopped
1 medium zucchini, thinly sliced
1 medium carrot, shredded
3/4 cup tomato juice
1 teaspoon dried basil
3/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1 cup frozen cut green beans, thawed
1/2 cup frozen chopped spinach, thawed
1/2 cup small shell pasta
1/2 cup shredded Parmesan cheese

Steps:

  • In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 6-7 hours or until vegetables are tender. , Stir in the green beans, spinach and pasta. Cover and cook for 30 minutes or until heated through. Sprinkle with cheese.

Nutrition Facts : Calories 181 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 1027mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 8g fiber), Protein 12g protein.

MINESTRONE VEGETABLE SOUP



Minestrone Vegetable Soup image

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

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 (32 ounce) carton chicken broth
4 cups tomato juice
1 (28 ounce) can diced tomatoes, undrained
2 cups chopped fresh spinach
2 zucchini, chopped
2 carrots, chopped
2 stalks celery, chopped
1 (15.5 ounce) can cannellini beans, drained and rinsed
1 tablespoon Italian seasoning
1 teaspoon salt
¼ teaspoon ground black pepper
2 cups rotini pasta

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

FROZEN VEGETABLE MINESTRONE SOUP



Frozen Vegetable Minestrone Soup image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 14

1/4 cup extra-virgin olive oil
1 cup frozen pearl onions, defrosted
1/4 teaspoon red pepper flakes
3 large cloves garlic, cut into rounds
1 large Idaho potato, skin on, diced
Kosher salt
One 28-ounce can peeled whole tomatoes
One 15-ounce can great Northern or cannellini beans, drained and rinsed
Half of a 1-pound bag frozen peas, defrosted
Half of a 1-pound bag frozen corn, defrosted
3 large stalks celery, peeled and thinly sliced
1/2 cup pesto, for garnish
1/2 cup freshly grated Parmesan, for garnish
Garlic bread, for serving, optional

Steps:

  • Heat a large, heavy-bottomed pot over medium heat. Add the olive oil, onions, red pepper flakes, garlic and potatoes with a generous pinch of salt. Cook over medium heat, stirring with a wooden spoon, until the vegetables are tender, 3 to 5 minutes. Add the tomatoes and 2 cups water and continue cooking until the tomatoes start to break down and mellow out, 10 to 12 minutes.
  • Add the beans, peas, corn and celery and simmer 2 to 3 minutes. Taste for seasoning.
  • Transfer to serving bowls and garnish with a few dollops of pesto and a generous sprinkle of Parmesan cheese. Serve with garlic bread on the side if desired.

CLASSIC MINESTRONE



Classic Minestrone image

This famous Italian soup has been much imitated around the world with very different results. The homemade version is a delicious revelation and is also extremely healthy, as it has pasta, beans and fresh vegetables. Try to make the minestrone a day early and refrigerate as this improves the flavors. Serve with grated Parmesan cheese and chopped fresh parsley.

Provided by Anonymous

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

Time 1h15m

Yield 4

Number Of Ingredients 12

3 tablespoons olive oil
1 leek, sliced
2 carrots, chopped
1 zucchini, thinly sliced
4 ounces green beans, cut into 1 inch pieces
2 stalks celery, thinly sliced
1 ½ quarts vegetable stock
1 pound chopped tomatoes
1 tablespoon chopped fresh thyme
1 (15 ounce) can cannellini beans, with liquid
¼ cup elbow macaroni
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large saucepan, over medium heat. Add leek, carrots, zucchini, green beans and celery. Cover, and reduce heat to low. Cook for 15 minutes, shaking the pan occasionally.
  • Stir in the stock, tomatoes and thyme. Bring to a boil, then replace the lid, and reduce heat to low; simmer gently for 30 minutes.
  • Stir in the cannellini beans with liquid and pasta. Simmer for an additional 10 minutes, or until pasta is al dente. Season with salt and pepper to taste before serving.

Nutrition Facts : Calories 320 calories, Carbohydrate 44.5 g, Fat 12 g, Fiber 10.1 g, Protein 12 g, SaturatedFat 1.7 g, Sodium 470.9 mg, Sugar 7.8 g

SUMMER VEGETABLE MINESTRONE SOUP RECIPE BY TASTY



Summer Vegetable Minestrone Soup Recipe by Tasty image

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

1 tablespoon oil
2 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
1 teaspoon salt
½ teaspoon black pepper
1 potato, peeled and cubed
3 cloves garlic, minced
28 oz diced tomato, 1 can
8 cups vegetable stock
2 zucchinis, diced
15 oz cannellini bean, 1 can, rinsed and drained
3 cups spinach
2 cups elbow pasta

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

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