Minestrone Pasta Recipes

MINESTRONE SOUP WITH PASTA, BEANS AND VEGETABLES

Minestrone Soup with Pasta, Beans and Vegetables image

For a taste of home-stewed comfort, ladle up a bowl of Robin Miller's loaded Minestrone Soup with Pasta, Beans and Vegetables from Food Network.

Provided by Robin Miller : Food Network

Categories main-dish

Time 4h15m

Yield 4 servings

Number Of Ingredients 15

Ingredients

3 cups reduced-sodium vegetable or chicken broth
1 (28-ounce) can diced tomatoes
1 (15-ounce) can white (cannellini or navy) beans, drained
2 carrots, peeled and chopped
1 celery stalk, chopped
1 cup onion, chopped
1 teaspoon dried thyme
1/2 teaspoon dried sage
2 bay leaves
Salt and ground black pepper
2 cups cooked ditalini pasta
1 medium zucchini, chopped
2 cups coarsely chopped fresh or frozen spinach, defrosted
4 tablespoons grated Parmesan or Romano cheese
Basil sprigs, garnish, optional

Steps:

In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired.

CLASSIC MINESTRONE SOUP

Classic Minestrone Soup image

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

Ingredients

1 tablespoon olive oil
1 cup diced onion
¾ cup diced carrot
¾ cup sliced celery
1 teaspoon minced garlic
1 ½ teaspoons minced fresh rosemary
1 (15 ounce) can Contadina® Tomato Sauce
1 (15 ounce) can cannellini beans, rinsed and drained
2 cups College Inn® Chicken Broth
1 cup diced zucchini
½ cup dry ditalini pasta
¼ teaspoon black pepper
¼ cup chopped fresh Italian parsley
1 teaspoon Shredded Parmesan cheese

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

Minestrone image

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

Categories Dinner Lunch

Time 1h50m

Yield 20 servings (5 quarts).

Number Of Ingredients 20

Ingredients

2 cups coarsely chopped onions
1 cup sliced celery
1/4 cup minced fresh parsley
1/4 cup canola oil
2 garlic cloves, minced
5 cups beef broth
2 cups chopped tomatoes or 1 can (14-1/2 ounces) diced tomatoes, drained
1 can (15 ounces) tomato sauce
2 cups coarsely chopped cabbage
1 cup sliced fresh carrots
2 teaspoons dried basil or Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds ground beef
1-1/2 cups sliced zucchini
1 cup cut fresh green beans
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 cup uncooked ditalini or 4 ounces spaghetti, broken into 3-inch pieces
1 cup grated Parmesan cheese

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.

MINESTRONE PASTA POT

Minestrone pasta pot image

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

Ingredients

2 tbsp olive oil
1 small onion , finely chopped
2 tbsp tomato purée
300g frozen mixed vegetables (including peas, sweetcorn, carrots and broccoli, but not the chunky stewpacks)
700ml hot vegetable stock
175g small pasta shapes, such as conchigliette
220g can baked beans
grated cheddar , to serve

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

MINESTRONE PASTA RECIPE

Minestrone Pasta Recipe image

Like Minestrone soup, but in a pasta form. Can be multiplied to serve large groups. Does not need to be hot so can be made up ahead of time for large parties.

Provided by HungarianChef

Categories Beans

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3 cups uncooked medium pasta shells
2/3 cup Italian dressing
1/2 cup shredded parmesan cheese
2 medium carrots, sliced (1 cup)
1 medium green bell pepper, chopped (1 cup)
1 (15 -16 ounce) can kidney beans, rinsed and drained
1 (15 -16 ounce) can garbanzo beans, rinsed and drained
1 (14 ounce) can Italian-style diced tomatoes, drained

Steps:

Cook and drain pasta as directed on passage.
Toss pasta and remaining ingredients.
Serve warm or cold.

Nutrition Facts : Calories 439.7, Fat 11.8, SaturatedFat 2.9, Cholesterol 7.3, Sodium 1141.5, Carbohydrate 67.8, Fiber 9.3, Sugar 8.2, Protein 16.9

MINESTRONE PASTA SALAD

Minestrone Pasta Salad image

This traditional beans-and-pasta dish is on the table in only 20 minutes. Now that's quick!

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 21m

Yield 6

Number Of Ingredients 8

Ingredients

3 cups (7 1/2 ounces) uncooked medium pasta shells
2/3 cup Italian dressing
1/2 cup shredded Parmesan cheese
2 medium carrots, sliced (1 cup)
1 medium green bell pepper, chopped (1 cup)
1 can (19 oz) Progresso™ red kidney beans, drained, rinsed
1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
1 can (14 1/2 ounces) Italian-style stewed or diced tomatoes, drained

Steps:

Cook and drain pasta as directed on package.
Toss pasta and remaining ingredients. Serve warm or cold.

Nutrition Facts : Calories 460, Carbohydrate 71 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 11 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 6 g, TransFat 0 g

MINESTRONE PASTA SALAD

Minestrone Pasta Salad image

"My husband's favorite soup is minestrone...but during warmer weather, we enjoy this pasta salad," writes Rosemary Swope of Springfield, Missouri. "I goes great with anything grilled."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 13 servings.

Number Of Ingredients 9

Ingredients

3 cups uncooked medium pasta shells
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo or chickpeas, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, drained
1 medium green pepper, chopped
2/3 cup fat-free Italian salad dressing
1/2 cup grated Parmesan cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup chopped green onions

Steps:

Cook pasta according to package directions. In a large bowl, combine the remaining ingredients. Drain pasta and rinse in cold water; add to bean mixture and toss to coat. Cover and refrigerate for 3-4 hours before serving.

Nutrition Facts :

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