MINESTRA
This is a very conforting soup my Mum use to make a lot. Unortunately, I don't have her recipe but recently found this one in our local paper, courtesy of Ike DeLorenzo. He suggests using the best sausage you can find for this dish. His choice, cacciatorini, a dry, aged, spicy salami or pork and beef, or salsiccia Napoletana piccante, an excellent dry sausage from Naples. The use of the Parmedan rind flavors the whole soup.
Provided by dojemi
Categories Low Cholesterol
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a soup pot over medium heat, heat the oil.
- Cook garlic, stirring constantly, for 2 minutes.
- Add salami (or pepperoni) and cook, stirring often, for 5 minutes or until it begins to render its fat.
- Add the chicken stock and cheese rind (if using).
- Simmer for 15 minutes.
- In a bowl with a fork, mash about 1 cup of the beans, set aside.
- Meanwhile, in a steamer over boiling water, steam the escarole and other greens for 15 minutes.
- Add the escarole, red pepper, and cannellini beans (mashed and whole) to the pot.
- Cover and simmer, stirring occasionally, for 20 minutes.
- Add the spinach and cook 5 minutes more or until it wilts.
- Remove the cheese rind,(if using).
- Taste the soup for seasoning and add more dalt and pepper, if needed.
- Ladel into bowls and sprinkle with Parmesan.
MINESTRE
An delicious peasant Italian stew (Minestre is a somewhat generic term). I learned this originally from my grandmother over 30 years ago and have modified it over the years. My grandmother actually used pig skin, which unless you buy a whole ham and cut the skin off, I'm not sure where to even get pig skin anymore. Anyway, it's remarkably simple to make but surprisingly delicious considering the simplicity. I make it by eye so I have approximated the quantities of all the ingredients below. Eat with crusty bread.
Provided by johnhudock
Categories Stew
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut ham (or turkey) into bite-sized cubes.
- Peel and cut potatoes into bite-sized cubes.
- Remove ends from string beans and rinse.
- Peel and chop garlic.
- Heat olive oil in large pot of medium high heat.
- Saute meat in oil until lightly browned.
- Add garlic and cook for 30 seconds.
- Add string beans, potatoes, thyme, pepper and salt.
- Add broth and additional water to just cover.
- Turn heat to low and simmer for 45 minutes.
Nutrition Facts : Calories 439.4, Fat 14.2, SaturatedFat 3.4, Cholesterol 39, Sodium 1482.1, Carbohydrate 58.6, Fiber 9.4, Sugar 6.1, Protein 22.3
MINESTRONE SOUP
Cook up a pot of Ellie Krieger's healthy Minestrone Soup from Food Network, loaded with fresh veggies, pasta and herbs.
Provided by Ellie Krieger
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
- Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.
MINESTRA
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a deep, large, heavy pot over moderate heat, saute garlic and pancetta in extra-virgin olive oil for 3 minutes. Add onions and cook 1 or 2 minutes longer.
- Add the greens and wilt them down to fit them all in the pot. Add beans, broth, and nutmeg, salt and pepper. Cook over moderate to medium-high heat for 12 minutes, or until greens are no longer bitter. Serve with shaved cheese, bread, and good red wine.
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
MINESTRONE
Vegetables and herbs fresh from my garden make this one of our favorite soups. This recipe makes a lot, so it's perfect for large gatherings or to freeze in smaller containers for fast meals.-Virginia Bauer, Botkins, Ohio
Provided by Taste of Home
Time 1h50m
Yield 20 servings (5 quarts).
Number Of Ingredients 20
Steps:
- In a stockpot, saute the onions, celery and parsley in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, tomato sauce, cabbage, carrots, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , In a large skillet, cook beef over medium heat until no longer pink; drain. Stir into soup along with the zucchini, beans and pasta. Cover and simmer for 15-20 minutes or until vegetables and pasta are tender. Top each serving with cheese.
Nutrition Facts : Calories 209 calories, Fat 9g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 538mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 4g fiber), Protein 14g protein.
TRADITIONAL MINESTRONE
This is an excellent minestrone. I got the original recipe from the Moosewood Cookbook. The original recipe called for tomato sauce. I only had spaghetti sauce on hand and I think the end result is very good. The original recipe also called for zucchini and/or eggplant which my family doesn't care for so green beans were substituted. I reduced the amount of olive oil to make it lower in fat.
Provided by Dreamer in Ontario
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat the olive oil in nonstick Dutch oven.
- Add onion, garlic and salt.
- Saute over medium heat for about 5 minutes.
- Add celery, carrot, green beans and seasonings.
- Cover and cook overy very low heat 10 minutes, stirring occasionally.
- Add bell pepper, water and spaghetti sauce.
- Cover and simmer 15 minutes.
- Add beans and simmer another 5 minutes.
- Bring to a gentle boil.
- Add pasta.
- Stir and cook until pasta is done.
- Serve topped with parsley and parmesan.
Nutrition Facts : Calories 210, Fat 4, SaturatedFat 0.8, Cholesterol 1.2, Sodium 962.9, Carbohydrate 38, Fiber 6.1, Sugar 9.5, Protein 6.5
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