GARDEN MINESTRONE SOUP
Brimming with a harvest of garden bounty, this quick-to-fix soup from Heather Ryan of Brown Dee, Wisconsin is fresh-tasting and nutritious. The tomato-based broth is chock-full of everything from carrots and zucchini to garbanzo beans and elbow macaroni.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook the carrots, zucchini, onion and garlic in oil for 7 minutes or until onion is tender. Add the broth, V8 juice, garbanzo beans, tomatoes, green beans, macaroni and basil. Bring to a boil. , Reduce heat; simmer, uncovered, for 15 minutes. Stir in parsley. Cook 5 minutes longer or until macaroni is tender.
Nutrition Facts : Calories 166 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 900mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
GARDEN MINESTRONE
At Italian restaurants, I always order minestrone. After doing many trial-and-error batches, I developed a hearty veggie soup my whole family craves-kids and all. -Hillery Martin, Junction City, Kansas
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 10 servings (about 4 quarts).
Number Of Ingredients 18
Steps:
- In a 6-quart stockpot, heat oil over medium heat. Add carrots, celery and onion; cook until tender, 6-8 minutes. Add zucchini, yellow squash and seasonings; cook and stir until squash is crisp-tender, 4-6 minutes. Add garlic; cook 1 minute longer., Mash 1/2 cup beans with a fork. Stir mashed beans and tomatoes into vegetables. Add broth; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes., Stir in pasta and remaining beans; return to a boil. Cook, uncovered, 7-9 minutes or just until pasta is tender. Discard bay leaves. Stir in spinach; cook until spinach is wilted., Freeze option: Add remaining beans but not pasta and spinach. Cool soup; freeze in freezer containers for up to 3 months. To use, partially thaw in refrigerator overnight. Place in a Dutch oven. Bring to a boil. Stir in pasta; return to a boil. Reduce heat; cook, uncovered, for 7-9 minutes or until pasta is tender. Discard bay leaves. Add spinach and cook until wilted.
Nutrition Facts : Calories 209 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 929mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 9g fiber), Protein 12g protein.
OLIVE GARDEN MINESTRONE SOUP
Posted in response to a request. This is a wonderfully hearty soup that is pretty close to Olive Garden's. We used to go there several times a month when I lived close and get the soup and bread sticks. Mmmmmm
Provided by TishT
Categories Cheese
Time 3h20m
Yield 1 qty estimated, 10 serving(s)
Number Of Ingredients 20
Steps:
- Slowly saute finely minced onion, celery and carrot in butter until very brown.
- Add peas and beans and about 3 quarts of water.
- Cook slowly until beans are almost done (check garbanzos- they will take the longest) about 2 to 2 1/2 hours.
- Add the remaining vegetables, rice and spices and more water if necessary and cook another hour.
- About 20 minutes before serving time add the macaroni and more water if needed.
- Ladle into bowls and sprinkle with Parmesan cheese.
- Serve with crusty garlic bread.
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