ANYTIME MINESTRONE
This is a great vegetarian anytime-of-the-year minestrone that you can customize to what is in season or what you like in your soup. The vegetables and herbs are easily swappable in the same amounts as listed in the recipe. I love adding a little bit of brightness and freshness to any soup with a pistou, the French version of a pesto, here with the nuttiness of toasted walnuts.
Provided by Rick Martinez
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 21
Steps:
- For the soup: Heat 2 tablespoons of the oil in a large heavy pot over medium-high heat. Cook the mushrooms, undisturbed, until browned underneath, about 2 minutes. Toss and continue to cook, tossing occasionally, until browned on both sides and tender, 2 to 3 minutes. Season with salt and pepper and transfer to a medium bowl.
- Heat the butter and remaining 2 tablespoons oil in the same pot over medium-high heat. Add the onions, garlic, cabbage, squash, tomatoes, green beans, 1 tablespoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the vegetables are softened but not browned, 6 to 8 minutes. Add the mushrooms and 8 cups water, bring to a boil, then reduce to a simmer and cook until the vegetables are tender, 5 to 10 minutes. Add the garbanzo beans and cook until warmed through, about 3 minutes. Season if necessary.
- Meanwhile, make the pistou: Pulse the garlic, parsley, basil, pecans and 2 tablespoons of the oil in a food processor until finely chopped. Transfer to a small bowl and stir in the Parmesan, grapefruit zest, crushed red pepper and remaining 2 tablespoons oil; season with salt.
- Divide the soup among bowls and top with the pistou.
THE BEST MINESTRONE
While it's positively packed with vegetables, this soup is still hearty and filling. We rendered the fat from pancetta and used it to cook the vegetables to add more depth of flavor. The addition of white beans and pasta help make it a meal.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the meat is golden brown on all sides, 5 to 7 minutes. Transfer the pancetta with a slotted spoon to a large bowl, leaving the fat in the pot.
- Reduce the heat to medium. Add the carrots, celery, onions, garlic, bay leaves, red pepper flakes, 4 teaspoons salt and 1/2 teaspoon black pepper and cook, stirring occasionally, until tender but not browned, 6 to 8 minutes. Add the potatoes and zucchini and cook, stirring occasionally, until slightly softened, about 5 minutes. Return the pancetta to the pot, stir in the tomatoes and 8 cups water and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the potatoes are just tender, about 20 minutes.
- Add the kale, beans and their liquid and pasta and continue to cook until the pasta is cooked through and the kale is tender, about 10 minutes. Discard the bay leaves and season with more salt and pepper if necessary. Serve with grated Parmesan.
POST-HURRICANE "MINESTRONE"
Steps:
- 1. Boil pasta until al dente in salted water, drain, set aside. 2. Meanwhile, in large soup pot over medium-high heat, heat olive oil (or use cooking spray to further reduce fat), then sauté garlic and onion for a few minutes until soft but not browned.** 3. Add tomatoes with juice, broth, beans, and seasonings. Add 1/2 to one soup can of water, if needed, until desired soup consistency. 4. Simmer about 15-20 minutes, covered, or until vegetables are tender. 5. To serve, divide pasta among 4-6 large soup bowls (use less pasta if limiting carbohydrates) and ladle soup over. Top with a sprinkle of grated cheese and pepper(s), if desired. Notes: *pasta should not be added to the soup until serving, otherwise it gets mushy. Keep leftovers separate, too. ** carrots, celery, peppers, string beans, frozen okra or whatever other vegetables you have on hand can be sautéed along with the onion/garlic; add more oil/cooking spray if needed.
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
CORRIGAN'S MINESTRONE
Hearty and filling vegetarian soup with potatoes, carrots, celery, onion, garlic, beans and pasta. Make sure you have the storage for the left-overs.
Provided by CORRIGAN GOMMENGINGER
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium heat. Stir potatoes, carrots, celery, onion and garlic into pot. Mix in tomato paste, beans, broth and water. Season with basil, oregano and salt. Cook and stir 30 minutes, or until vegetables are tender.
- Mix macaroni into pot. Continue cooking 10 minutes, or until macaroni is tender.
Nutrition Facts : Calories 221.1 calories, Carbohydrate 41.8 g, Fat 3.1 g, Fiber 6.7 g, Protein 7.5 g, SaturatedFat 0.4 g, Sodium 873.9 mg, Sugar 4.9 g
More about "post hurricane minestrone recipes"
FAMILY FAVORITE MINESTRONE - THE WASHINGTON POST
From washingtonpost.com
3.7/5 (72)Calories 220 per servingServings 6
FRESH VEGETABLE MINESTRONE RECIPE
From lifemadedelicious.ca
WINTER MINESTRONE - THE WASHINGTON POST
From washingtonpost.com
CLASSIC ITALIAN MINESTRONE SOUP RECIPE | THE …
From themediterraneandish.com
THE BEST MINESTRONE SOUP RECIPE | AMBITIOUS KITCHEN
From ambitiouskitchen.com
MINESTRONE SOUP RECIPES
From allrecipes.com
TUSCAN MINESTRONE WITH ORZO PASTA. – THE PASTA PROJECT
From the-pasta-project.com
15 MAGNIFICENT MINESTRONE RECIPES! - ONE GREEN PLANET
From onegreenplanet.org
- 15-Minute Zucchini, Pea, and Watercress Minestrone. This 15-Minute Zucchini, Pea, and Watercress Minestrone by 15 Minute Vegan: Fast, Modern Vegan Cooking is a traditional minestrone with a seasonal twist.
- Italian Minestrone. Minestrone can easily be veganized. This Italian Minestrone by Melissa Tedesco is hearty, wholesome, and can feed a crowd on a budget.
- Nourishing Barley Minestrone Soup. This Nourishing Barley Minestrone Soup by Laine Rudolfa is heartwarming! It’s filled with straightening veggies like potatoes, carrots, and kale.
- Slow-Cooker Minestrone. Comfort food wouldn’t be complete without this Slow-Cooker Minestrone Soup by Sabrina Estafo! Each bite is filled with good-for-you ingredients, leaving you nourished and with a full, satisfied stomach.
- Minestrone Soup with Pumpkin and Buckwheat. This Minestrone Soup with Pumpkin and Buckwheat by Simona Malerba is full of so many different nutrients – it is so filling and delicious.
- White Bean and Orzo Minestrone. Try this White Bean and Orzo Minestrone by Kinda Vegan, Adams Media! A delicious Italian staple that even your Nonna will be impressed by.
- Green Spring Minestrone With Orzo and Asparagus. This Green Spring Minestrone With Orzo and Asparagus by Nadine Horn and Jörg Mayer is the perfect dish to enjoy on a cool spring evening.
- Autumn Vegetable Minestrone. Minestrone is always a crowd-pleaser. It’s also a great way to empty your fridge of any excess vegetables you may have lurking about.
- Easy and Quick Summer Minestrone. Vegetable minestrones are fun and easy to make, beautiful to look at, and filling in the best way. This particular recipe for Easy and Quick Summer Minestrone by Simple Green Suppers is lighter for summer and has a fast cook time, so no waiting around while it simmers.
- Minestrone Pot Pie With Biscuit Topping. This recipe may not look like the traditional pot pie, but it has all of the makings of one. A golden brown encasing of bread and a deliciously savory and chunky filling.
MINESTRONE SOUP RECIPE SHOWCASES SPRING GREENS - THE DENVER POST
From denverpost.com
RACHEL RODDY’S RECIPE FOR AN AUTUMN MINESTRONE (OR STEW)
From thefrontierpost.com
GUEST POST: WINTER MINESTRONE SOUP - AGAINST ALL GRAIN
From againstallgrain.com
15 WAYS TO MAKE MINESTRONE | MYRECIPES
From myrecipes.com
GREEN MINESTRONE | RICARDO
From ricardocuisine.com
SAUSAGE MINESTRONE | CANADIAN LIVING
From canadianliving.com
MINESTRONE | RICARDO
From ricardocuisine.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