Jessicas Really Good Minestrone Soup Recipes

CONTEST-WINNING EASY MINESTRONE

Contest-Winning Easy Minestrone image

This minestrone soup recipe is special to me because it's one of the few dinners my entire family loves. And I can feel good about serving it because it's full of nutrition and low in fat. -Lauren Brennan, Hood River, Oregon

Provided by Taste of Home

Categories Dinner Lunch

Time 1h5m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 18

Ingredients

2 large carrots, diced
2 celery ribs, chopped
1 medium onion, chopped
1 tablespoon olive oil
1 tablespoon butter
2 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cans (8 ounces each) no-salt-added tomato sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups shredded cabbage
1 tablespoon dried basil
1-1/2 teaspoons dried parsley flakes
1 teaspoon dried oregano
1/2 teaspoon pepper
1 cup uncooked whole wheat elbow macaroni
11 teaspoons grated Parmesan cheese

Steps:

In a large saucepan, saute the carrots, celery and onion in oil and butter until tender. Add garlic; cook 1 minute longer., Stir in the broth, tomato sauce, beans, chickpeas, tomatoes, cabbage, basil, parsley, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add macaroni; cook, uncovered, 6-8 minutes or until macaroni and vegetables are tender., Ladle soup into bowls. Sprinkle with cheese. Freeze option: Before adding cheese, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 180 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 443mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 7g fiber), Protein 8g protein. Diabetic Exchanges

ALICE WATERS'S SEASONAL MINESTRONE

Alice Waters's Seasonal Minestrone image

Alice Waters often recommends that cooks master a good minestrone. It's communal and seasonal, two pillars on which she has built her cooking career. This summer recipe came from the cookbook that is her top seller: "The Art of Simple Food." It uses the best of the season's green beans, tomatoes and squash. In the spring, fresh peas, asparagus and spinach would make a good vegetable trio, with some fennel standing in for the carrot in the sofrito. In the fall, cubes of butternut squash, a small can of tomatoes and a bunch of kale would star, with rosemary and a little chopped sage instead of thyme for seasoning. Winter might bring a soup built from turnips, potatoes and cabbage. If the turnips have greens, add them, too. Start with a large pot that has a heavy bottom. Always cook the vegetables through, about 10 minutes. They should look good enough to eat on their own. Add the beans about 10 minutes before serving. A cup or two of cooked pasta can be stirred in at the last minute. Don't overcook the pasta. The olive oil and cheese garnish should be added once the soup is in the bowls. Ms. Waters likes to pass those at the table, once everyone is served. Pesto makes a lovely garnish, too, and gives a garlicky, herbal punch to the soup.

Provided by Kim Severson

Categories dinner, for two, lunch, soups and stews

Time 2h45m

Yield 8 servings

Number Of Ingredients 15

Ingredients

1 cup dried cannellini or other white beans
¼ cup olive oil
1 large onion, finely chopped
2 carrots, peeled and finely chopped
4 garlic cloves, coarsely chopped
5 thyme sprigs
1 bay leaf
2 teaspoons kosher salt
1 small leek, white part only, diced
½ pound green beans, trimmed and cut into 1-inch lengths
1 medium zucchini, cut into small dice
2 medium tomatoes, peeled, seeded and chopped
2 cups spinach, coarsely chopped
Grated Parmesan cheese, for serving
Pesto, for garnish (optional)

Steps:

Soak the beans overnight in a large pot, covered by several inches of water.
The next day, simmer the beans 2 hours or until tender. Drain and set aside, reserving the cooking water.
Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for about 10 minutes, or until onion is translucent. Add the garlic, thyme, bay leaf and salt. Reduce heat to medium-low and cook, stirring often, for 5 minutes longer.
Add 3 cups water and bring to a low boil. When boiling, add the leek and green beans. After 5 minutes, add the zucchini and tomatoes. After 15 minutes, add the spinach and beans and cook for 5 more minutes. If the soup is too thick, add water (reserved bean water is good).
Remove the bay leaf and bare thyme sticks and adjust the seasoning, if necessary. Serve in bowls, each garnished with grated Parmesan cheese or pesto.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 6 grams, Carbohydrate 25 grams, Fat 7 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 393 milligrams, Sugar 5 grams

CLASSIC MINESTRONE SOUP

Classic minestrone soup image

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

Ingredients

3 tbsp olive oil, plus extra to serve
1 onion, finely chopped
1 celery stick, finely chopped
1 carrot, peeled and finely chopped
1 courgette, finely chopped
70g diced smoked pancetta
1 large garlic clove, crushed
½ tsp dried oregano
1 x 400g can cannellini beans
1 x 400g can chopped tomatoes
2 tbsp tomato purée
1.2 litre vegetable stock
1 bay leaf
70g small pasta
100g greens - kale, chard or cavolo nero work well
handful of basil
finely grated parmesan, to serve

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

JESSICA'S REALLY GOOD MINESTRONE SOUP

Jessica's Really Good Minestrone Soup image

I think this soup is better than Olive Garden's!! Not only is it really good, but it's simple and goof-proof. PS...I always add extra vegetables.

Provided by Brit413

Categories Pasta Shells

Time 1h

Yield 10-12 2 cup serving

Number Of Ingredients 19

Ingredients

3 tablespoons olive oil
1/2 cup zucchini
1/4 cup finely chopped celery
4 teaspoons minced garlic
4 cups vegetable broth
1 (14 1/2 ounce) can diced tomatoes
2 (15 ounce) cans kidney beans (rinsed and drained)
2 (15 ounce) cans great northern beans (rinsed and drained)
1/2 cup shredded carrot (finely chopped works great too)
3 cups hot water
1/2 cup green beans
2 tablespoons fresh parsley (minced)
1 1/2 teaspoons oregano
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon basil
1/4 teaspoon thyme
1 1/2 cups spinach
3/4 cup pasta (shells)

Steps:

Heat olive oil in a big pot.
Add celery, garlic and zucchini. Simmer about 5 minutes.
Add broth, tomatoes, carrots, water, and seasonings. Rinse beans and add to pot.
Bring to boil, then reduce heat and simmer 20-30 minutes.
Add pasta and spinach. Simmer 20 minutes till pasta is done. Serve with rolls or fresh bread.

More about "jessicas really good minestrone soup recipes"

CLASSIC ITALIAN MINESTRONE SOUP RECIPE - JESSICA GAVIN

Web Sep 16, 2018 Saute the Vegetables – Heat a large dutch oven or stockpot over medium-high heat and add oil. Once hot, add the onions, celery, …
From jessicagavin.com
Estimated Reading Time 7 mins

See details

HOW TO MAKE THE BEST MINESTRONE SOUP

Web Dec 3, 2019 Add the bacon to a large dutch oven or soup pot over medium-high heat and cook until browned but not crispy. Add the onion, …
From foodiecrush.com
4.5/5 (79)
Total Time 55 mins
Category Soup
Calories 327 per serving

Add the bacon to a large dutch oven or soup pot over medium-high heat and cook until browned but not crispy.
Add the onion, carrots, leeks and celery then reduce the heat to medium and cook until the vegetables soften, about 5 minutes, stirring occasionally.
Add the beef stock, kosher salt, pepper, and cheese rinds. Bring to a boil then reduce to a gently rolling simmer and cook for about 15 minutes, partially covered with a lid.
Add the potatoes, macaroni, and tomatoes, then partially cover with the lid, and simmer for 20 to 25 minutes more.

See details

VEGETABLE SOUP (ONE POT & COMFORTING) - JESSICA IN THE …

Web Dec 10, 2018 This easy vegan minestrone recipe is a hearty, satisfying one-pot meal that comes together in under an hour! 5 (from 17 ratings) …
From jessicainthekitchen.com
Ratings 16
Category Dinner, Soups
Cuisine American
Total Time 50 mins

In a large, deep pot over medium high heat, add half Thrive Algae Oil (1.5 tablespoons) to heat.
Add the onions, celery, carrot, squash and minced garlic. Stir together and allow to sweat for about 8 minutes, to soften and release natural juices from the veggies.
Add in the tomatoes, tomato paste, salt and pepper, Italian seasonings, za’atar, and kidney beans. Add in other half of the Thrive Algae Oil, stir together. Pour in the vegetable broth and stir again.
Bring to a boil, and then to a simmer. Add in the dry pasta and simmer for 20 minutes, until the pasta is fully cooked.

See details

THE BEST MINESTRONE SOUP RECIPE | AMBITIOUS KITCHEN

Web Jan 7, 2021 Use your favorite noodles in this minestrone soup recipe and pack in the protein with kidney beans! Delicious with a sprinkle of parmesan cheese and a side of garlic bread. Ingredients 1 tablespoon …
From ambitiouskitchen.com

See details

MINESTRONE SOUP | RECIPETIN EATS

Web Jul 6, 2020 Heat oil over high heat in a very large pot. Add bacon, cook until starting to turn golden (~2 min) then add garlic and onion. Cook until onion is translucent and bacon is light golden ~ 2minutes. Add carrot, …
From recipetineats.com

See details

MINESTRONE SOUP - TOGETHER AS FAMILY

Web Feb 24, 2021 Instructions. Melt butter and olive oil in a large stock pot over medium-high heat. Add the onion, carrots, celery, zucchini, and ½ teaspoon salt. Let cook for 8-10 minutes until tender, stirring occasionally. Add the …
From togetherasfamily.com

See details

MINESTRONE SOUP RECIPES | BBC GOOD FOOD

Web Make this minestrone soup with pancetta, macaroni, fennel and peas for a hearty lunch or easy midweek dinner. Serve with pesto and crusty bread Summer vegetable minestrone 11 ratings A healthy summer soup - …
From bbcgoodfood.com

See details

VEGETARIAN MINESTRONE SOUP - FEELGOODFOODIE

Web Jan 19, 2020 Heat the olive oil in a large pot over medium-high heat. Add the onions, celery and carrots to the pot. Season with salt and pepper. Cook, stirring occasionally until vegetables start to soften, about 5 …
From feelgoodfoodie.net

See details

BEST MINESTRONE SOUP WITH VIDEO! - CARLSBAD CRAVINGS

Web My Minestrone Soup recipe includes: Onions Carrots Celery Green beans Zucchini Spinach You can also substitute anything you have in the fridge or your favs such as: Potatoes Bell peppers Parsnips Mushrooms Broccoli …
From carlsbadcravings.com

See details

JESSICA’S VERSION OF A MINESTRONE SOUP HAS PLENTY OF VEGGIES

Web Jan 29, 2022 Minestrone Soup Ingredients 1/2 to 1 head of kale ,chopped (remove stems) Half onion, chopped Fennel chopped (remove core) 1 cup of shredded carrots Half bag …
From ktla.com

See details

MINESTRONE SOUP RECIPE - LOVE AND LEMONS

Web Instructions. Heat the oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and several grinds of black pepper, and cook, stirring occasionally, for 8 minutes, …
From loveandlemons.com

See details

HEALTHY ONE-POT MINESTRONE SOUP RECIPE - THE VERY GOOD BUTCHERS

Web In a large soup pot, add the olive oil, heat over medium-high heat. Saute the celery, carrots, and garlic for 4-5 mins or until crisp-tender, stirring often. Add the sliced The Very British …
From verygoodbutchers.com

See details

CLASSIC MINESTRONE SOUP RECIPE (IN TOMATO-HERB BROTH) | KITCHN

Web Sep 2, 2022 Stir in the zucchini and garlic, and cook until softened, about 2 minutes. Add seasonings, tomatoes, and broth. Add 1 (2x3-inch) Parmesan rind, 1 can diced tomatoes …
From thekitchn.com

See details

BEST JESSICAS REALLY GOOD MINESTRONE SOUP RECIPES

Web Steps: In a large saucepan, saute the carrots, celery and onion in oil and butter until tender. Add garlic; cook 1 minute longer., Stir in the broth, tomato sauce ...
From alicerecipes.com

See details

40+ BEST TASTING SOUP RECIPES - JESSICA GAVIN

Web These soup, stew and chili recipes are filled with vegetables, meat, potatoes, beans and more! Skip to primary navigation; Skip to main content; Jessica Gavin. ... Classic Italian …
From jessicagavin.com

See details

MINESTRONE SOUP | ITALIAN RECIPES | GOODTO

Web Mar 8, 2022 Method. Put the oil and onion in a large pan, and cook for about 5 mins until the onion is soft. Add the passata, plus 500ml (16fl oz) water, the beans, pasta, a …
From goodto.com

See details

MINESTRONE SOUP RECIPE • SALT & LAVENDER

Web Feb 2, 2022 Sauté the onions, celery, carrots, and garlic for 7-10 minutes. Add in the crushed tomatoes, broth, zucchini, beans, and seasoning. Bring the soup to a boil and …
From saltandlavender.com

See details

EASY, SIMPLE & HEALTHY RECIPES | JSHEALTH FOOD RECIPES

Web Liver-Loving Beetroot Hummus. 60 SECONDS WITH Jess + Easy Healthy Recipes + Lunch + Lunch/Dinner + One Pan Dinners + Side Dishes/Salads + Snack + Vegetarian.
From jessicasepel.com

See details