MINESTRONE PASTA POT
A vegetarian favourite for under 5's, minestrone pasta pot
Provided by Liz Franklin
Categories Lunch, Main course, Snack, Supper, Vegetable
Time 35m
Number Of Ingredients 8
Steps:
- Heat the olive oil in a saucepan over a medium heat and gently fry the onion for a few minutes until it starts to soften. Stir in the tomato purée, then tip in the frozen vegetables and pour in the stock.
- Bring to the boil, add the pasta and stir. Cover and simmer for 12-14 minutes or until the pasta is cooked.
- Stir in the beans and heat through, then taste for seasoning. Serve hot, with a bowl of grated cheddar for sprinkling over the top.
Nutrition Facts : Calories 294 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 1.58 milligram of sodium
HIDDEN VALLEY MINESTRONE PASTA BAKE
Make and share this Hidden Valley Minestrone Pasta Bake recipe from Food.com.
Provided by Pinay0618
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Cook pasta according to package directions and drain.
- In a large bowl whisk the eggs, together with milk and seasoning mix.Fold in half of the mozzarella, all of the pasta, mixed vegetables, and beans. Spoon the mixture into an oiled 13x9x2-inch baking dish and top with the remaining cheese.
- Bake for 40 to 50 minutes.
- Let stand uncovered for five minutes before serving.
Nutrition Facts : Calories 504.4, Fat 13, SaturatedFat 5.7, Cholesterol 192.5, Sodium 451.6, Carbohydrate 71.7, Fiber 7.4, Sugar 7.9, Protein 24.7
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.
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HIDDEN VALLEY MINESTRONE PASTA BAKE
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