PESTO MINESTRONE
Natalie Cataldo relies on store-bought pesto to provide mild flavor to this chunky tortellini and vegetable soup. "It's a hit in my house," says the Des Moines, Iowa cook. "If you don't like zucchini, use another vegetable," she suggests.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, mixed vegetables, broth, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 3 minutes. , Add the tortellini, zucchini and pesto. Simmer, uncovered, 7-9 minutes longer or until pasta and vegetables are tender.
Nutrition Facts : Calories 337 calories, Fat 12g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 1063mg sodium, Carbohydrate 47g carbohydrate (8g sugars, Fiber 7g fiber), Protein 15g protein.
MINESTRONE WITH PESTO
Minestrone is a thick, mixed vegetable soup using almost any combination of seasonal vegetables. Short cuts of pasta or rice may also be added. This version includes pesto sauce.
Provided by Lizz C.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h30m
Yield 6
Number Of Ingredients 17
Steps:
- Heat oil over medium heat in a stockpot. Stir in leek and onion and cook for 5 to 6 minutes. Add carrots, celery, and garlic; cook for 5 minutes. Add potatoes and cook for 2 to 3 minutes more.
- Pour hot vegetable broth into the pot and stir well. Add bay leaf and thyme; season with salt and pepper. Bring to a boil; reduce heat and let simmer for 10 to 12 minutes.
- Stir in zucchini and peas. Let simmer for 5 minutes. Add tomatoes, cover, and let simmer for 5 to 8 minutes.
- Uncover the pot and stir in beans. Let simmer for 10 minutes; stir in pesto sauce and let simmer for 5 minutes. Remove from heat and let stand for 3 to 4 minutes. Serve topped with Parmesan cheese.
Nutrition Facts : Calories 321.3 calories, Carbohydrate 44.6 g, Cholesterol 3.2 mg, Fat 11.9 g, Fiber 10.2 g, Protein 10.6 g, SaturatedFat 2.1 g, Sodium 813.7 mg, Sugar 9.7 g
VEGETABLE MINESTRONE WITH PESTO
Provided by Gianni Scappin
Categories Soup/Stew Bean Potato Tomato Vegetarian Lunch Spinach Zucchini Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 16
Steps:
- 1. In a medium saucepan over moderate heat, warm the oil. Add the onion, celery, carrot, leek, potato, and parsley, and sauté, stirring frequently, until the vegetables are soft, about 5 minutes.
- 2. Add the fava beans, tomatoes, zucchini, and 2 quarts of water to the pot. Bring the soup to a boil, then add the green beans, peas, spinach, and the Parmigiano-Reggiano rind. Reduce the heat to moderately low, season to taste with salt and pepper, and simmer until the beans and potatoes are fully cooked and tender, about 20 minutes.
- 3. Remove and discard the Parmigiano-Reggiano rind. Divide the soup among heated soup bowls and top with the pesto. Note: You may cool, cover, and refrigerate the soup up to 3 days or freeze it for up to 2 months.
ROASTED MINESTRONE SOUP
Make and share this Roasted Minestrone Soup recipe from Food.com.
Provided by Julie Bs Hive
Categories European
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 450°.
- Mix onion, carrots, celery, zucchini, garlic, oil, salt and pepper in a large rimmed baking sheet. Place on middle rack and roast for 30 minutes, stirring once or twice.
- While vegetables are roasting, bring a pot of water to boil and cook pasta for 9-11 minutes, or until almost done. Drain and set aside.
- Remove vegetables from the oven and stir in beans and tomatoes. In a small bow, mix tomato paste and wine, then pour mixture over vegetables and mix to coat all the vegetables. Roast another 8 minutes.
- Remove from the oven and transfer vegetables to a large soup pot. Add 1 cup broth and scrape up all the bits from bottom of pan then add then add this mixture and remaining broth to pot of vegetables. Simmer soup over moderately high heat for 15 minutes. Stir in reserved pasta; cook an additional 2-3 minutes until pasta is heated through. Add basil and taste for seasoning. Serve hot, with cheese on the the side.
Nutrition Facts : Calories 187, Fat 3.2, SaturatedFat 0.9, Cholesterol 2.8, Sodium 367.9, Carbohydrate 29.8, Fiber 6.5, Sugar 5.9, Protein 9.1
ROASTED VEGETABLE AND PESTO MINESTRONE
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 400. On a rimmed baking sheet, toss the chopped vegetables with 1 Tbs. oil and a good pinch of salt and pepper. Roast for 40 minutes, until soft on the inside and gorgeous on the outside. Set aside. While the veggies are roasting, make the pesto. In a food processor, add the kale, sage, garlic, cheese, toasted almonds, and a good pinch of salt and pepper. Pulse a few times to get her going. With the motor on, add the remaining oil in a thin stream, until pesto-fied. In a large pot, bring the stock to a boil. Add the pasta and cook about 5 minutes. Add the beans and a good dollop of the pesto. I think I added around 2 Tbs. (You may have leftover pesto. Save it to swirl into your morning eggs or to spread on toast!) Boil a couple more minutes until the pasta is al dente. Now, you can either do this two ways. You can add the roasted veggies to the soup before you serve, OR you can ladle the soup into bowls, then top with the roasted veggies. Finish with one more nice dollop of pesto on top of the veggies in the soup. Dive into the mess headfirst. *something to know! once you stir the veggies into the soup, the beets will turn the soup a nice purple color. It's like, far out, man.*
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