CONTEST-WINNING EASY MINESTRONE
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
Time 1h5m
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 18
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
ITALIAN MINESTRONE SOUP
Nothing says more "comfort food" than thick, creamy Minestrone Soup.Italian Minestrone soup is made with seasonal veggies, legumes and small pasta shape or rice.
Provided by Italian Recipe Book
Categories Soup
Number Of Ingredients 15
Steps:
- In a large pot add a generous drizzle of extra virgin olive oil, roughly chopped onion, carrots, celery, garlic clove, and pancetta cubes. Sautee on medium heat for a few minutes stirring a couple of times in the process.
- Add potatoes, butternut squash, tomatoes, bay leaf, rosemary sprigs and a couple of pinches of salt.
- Give a nice stir and add enough water to cover all the veggies.Bring to a boil and simmer on low heat for 40 minutes. Add more liquid if needed.
- Past this time veggies will become super soft and will "melt" one into another creating delicious creamy texture.
- Once veggies are cooked add chopped savoy cabbage or other leafy greens and drained canned beans. Add more water if needed. Give a nice stir and cook for another 15 minutes.
- As a last step, add pasta or rice. Let cook for 5-15 more minutes depending on how long pasta or rice will take to cook.
- If you're not planning to serve minestrone right away, don't add pasta or rice immediately.Instead, bring the soup to a boil when you're ready to serve it and then add pasta or rice.
- Minestrone is ready to serve when pasta (rice) is cooked. I takes about 5-6 minutes for ditalini pasta and about 15 minutes for rice.
- Serve hot or warm generously topped with fresh grated Parmesan cheese.
CLASSIC MINESTRONE SOUP
Minestrone soup is an Italian favorite! This version is made with cannellini beans, chicken stock, cabbage, potato, zucchini, carrots, plum tomatoes, and Parmesan cheese.
Provided by Elise Bauer
Categories Lunch Soup 1-Pot Comfort Food Freezer-friendly Italian Minestrone Soup
Time 1h5m
Yield 6
Number Of Ingredients 18
Steps:
- Sauté the vegetables: Heat oil in a 4- to 5-quart thick-bottomed pot on medium-high heat. Add the onion, carrot, and celery. Cook until lightly browned, about 8 minutes. Add the garlic and cook a minute more. Add the bay leaf, thyme, fennel seeds. Add the potato, cabbage, zucchini, and tomatoes. Add the chicken stock.
- Simmer the soup: Bring to a boil and reduce heat to a simmer. Partially cover and simmer for 20 minutes, until the vegetables are tender and cooked through.
- Finish the soup: Add the beans and parsley to the soup. Season to taste with salt and pepper. Bring to a simmer and cook for 5 more minutes. Remove bay leaf and thyme sprigs. Serve with a sprinkle of grated Parmesan cheese.
Nutrition Facts : Calories 385 kcal, Carbohydrate 52 g, Cholesterol 10 mg, Fiber 9 g, Protein 16 g, SaturatedFat 3 g, Sodium 1078 mg, Sugar 10 g, Fat 14 g, ServingSize Serves 6, UnsaturatedFat 0 g
MINESTRONE WITH CABBAGE AND ANELLI
A vibrant vegetarian soup showcases late-summer tomatoes along with fall produce, cabbage, butternut squash, and sweet potatoes. Small, ring-shaped pasta like anelli makes this dish hearty but still light enough for those warm, early autumn days.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h35m
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- Bring a small pot of water to a boil. Meanwhile, score a small X in the bottom of each tomato and prepare an ice-water bath. Add tomatoes to pot; boil just until skins begin to peel back from flesh where scored, about 30 seconds. Drain; plunge into ice-water bath until cool. Drain and peel tomatoes, then halve, seed, and chop.
- Heat oil in a large pot over medium. Add both onions and cook, stirring occasionally, until translucent, about 5 minutes. Stir in carrots, celery, squash, and sweet potato; season with salt and pepper and cook, stirring occasionally, until beginning to soften, 8 to 10 minutes. Add tomato paste; cook, stirring, 1 minute.
- Stir in chopped tomatoes, Parmesan rind, cabbage, 2 teaspoons salt, and 8 cups water. Bring to a boil, then reduce heat to low and simmer, partially covered, until vegetables are tender and flavors have melded and mellowed, 35 to 40 minutes.
- Meanwhile, cook pasta in a pot of generously salted boiling water until al dente, about 2 minutes less than package instructions. Drain. To serve, spoon a small amount of pasta into serving bowls, ladle hot soup over, and top with herbs and a drizzle of oil.
CABBAGE MINESTRONE WITH CHICK PEAS
Minestrone can have many ingredients or few. This one has few, and yet its flavors are no less complex than my summer minestrones that have lots of different vegetables in them. Cabbage sweetens a broth as it simmers gently (and no, it won't smell like boiled cabbage). You can use red cabbage instead of green for this if you wish; that will add to the mix a whole family of flavonoids called anthocyanins, which are powerful antioxidants.
Provided by Martha Rose Shulman
Time 2h30m
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- Drain the chick peas and set aside. Heat the oil over medium heat in a heavy soup pot and add the onion, carrot, and celery. Add 1/2 teaspoon salt and cook, stirring often, until the mixture is fragrant and the vegetables tender, about 10 minutes. Stir in half the minced garlic and cook, stirring, for another minute or so, until the garlic begins to smell fragrant. Add the tomatoes and their liquid and cook, stirring occasionally, for 5 to 10 minutes, until the tomatoes have cooked down a bit. Add the cabbage, stir together for a minute, then add the drained chick peas, 2 quarts water, and the bouquet garni. Bring to a boil, reduce the heat to low, cover and simmer 1 hour, or until the beans are just about tender.
- Add the remaining garlic and salt to taste, cover and continue to simmer another 30 minutes to an hour, until the beans are thoroughly cooked and the soup very fragrant. Add a cup more water if it seems too thick. Add pepper, taste and adjust salt. Remove the bouquet garni.
- Add the pasta and cook until the pasta is cooked al dente, 5 to 10 minutes. Serve, passing the Parmesan at the table for sprinkling.
Nutrition Facts : @context http, Calories 109, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 4 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 1289 milligrams, Sugar 7 grams
CLASSIC MINESTRONE
This beloved Italian soup isn't just hearty and healthy -- it's really flexible. Minestrone typically includes lots of leafy greens, other veggies, and beans. Which to choose? You're only limited by the contents of your refrigerator and pantry.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 15
Steps:
- In a large pot, heat oil over medium. Add onion, carrots, celery, red-pepper flakes, rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes.
- Add tomatoes; cook until some of the liquid evaporates, 1 minute. Add potato, cabbage, cannellini beans, and 7 cups water; bring to a boil. Stir in green beans.
- Reduce to a simmer, and cook until all the vegetables are tender, about 20 minutes. Season with salt and pepper; stir in garlic, if using, and basil. Serve sprinkled with Parmesan and, if using, torn basil. Drizzle with more oil, if desired.
Nutrition Facts : Calories 183 g, Fat 8 g, Fiber 6 g, Protein 8 g
MINESTRONE
A classic Minestrone recipe.
Categories Soup/Stew Bean Leafy Green Pork Tomato High Fiber Kale Zucchini Fall Gourmet
Yield Makes about 10 cups, serving 6 to 8
Number Of Ingredients 16
Steps:
- In a large bowl let the white beans soak in enough water to cover them by 2 inches overnight or quick-soak them. Drain the white beans, in a saucepan combine them with enough water to cover them by 2 inches, and simmer them, uncovered, adding more water if necessary to keep them barely covered, for 45 minutes to 1 hour, or until they are tender. Add the salt and simmer the white beans for 5 minutes more. Remove the pan from the heat and let the white beans stand, uncovered.
- In a heavy kettle cook the pancetta in the oil over moderate heat, stirring, until it is crisp and pale golden, add the onion, and cook the mixture, stirring, until the onion is softened. Add the carrots, the celery, and the garlic and cook the mixture, stirring, for 4 minutes. Add the zucchini, the green beans, and the potatoes, peeled and cut into 3/4-inch dice, and cook the mixture, stirring, for 4 minutes. Add the cabbage and the kale and cook the mixture, stirring, until the cabbage is wilted. Add the tomatoes and the broth and simmer the soup, covered, for 1 hour.
- Drain the white beans, reserving the liquid, in a blender or food processor purée half of them with 1 cup of the reserved liquid, and stir the purée and the remaining white beans into the soup. Simmer the soup, uncovered, for 15 minutes, thin it if desired with some of the remaining reserve liquid, and season it with salt and pepper. The soup may be made 3 days in advance and kept covered and chilled. Reheat the soup, thinning it with water as desired. Serve the soup with the Parmesan, the bruschetta, and the sausages.
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.
More about "minestrone with cabbage and anelli recipes"
CABBAGE RECIPES | MARTHA STEWART
From marthastewart.com
RACHEL RODDY’S RECIPE FOR AUTUMN MINESTRONE WITH ANELLI
From theguardian.com
MINESTRONE WITH CABBAGE RECIPE | EAT SMARTER USA
From eatsmarter.com
HOW TO MAKE THE BEST MINESTRONE SOUP
From foodiecrush.com
MINESTRONE WITH CABBAGE AND ANELLI | RECIPE | VEGETARIAN RECIPES, …
From pinterest.com
10 BEST MINESTRONE SOUP WITH CABBAGE RECIPES | YUMMLY
From yummly.com
CLASSIC TUSCAN MINESTRONE RECIPE | LANA'S COOKING
From lanascooking.com
MINESTRONE WITH CABBAGE AND ANELLI | RECIPE | DELICIOUS CLEAN …
From pinterest.com
MINESTRONE WITH CABBAGE AND ANELLI | PUNCHFORK
From punchfork.com
MINESTRONE | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
MINESTRONE WITH CABBAGE AND ANELLI RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
10 BEST MINESTRONE SOUP WITH CABBAGE RECIPES | YUMMLY
From yummly.com
MINESTRONE SOUP - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
MINESTRONE - SIP AND FEAST
From sipandfeast.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love