WINTER MINESTRONE - GIADA DE LAURENTIIS
Recipe courtesy Giada De Laurentiis, Everyday Italian. I can't wait to make this one! (minus the pork)
Provided by Queen of my kitchen
Categories Winter
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.
- Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.).
- Ladle the soup into bowls and serve.
Nutrition Facts : Calories 328, Fat 9.6, SaturatedFat 2.3, Cholesterol 6.2, Sodium 395.7, Carbohydrate 46.7, Fiber 11.3, Sugar 4.8, Protein 17
WINTER MINESTRONE
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.
- Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.)
- Ladle the soup into bowls and serve.
WINTER MINESTRONE AND GARLIC BRUSCHETTA
Provided by Ina Garten
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the pancetta and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned. Add the onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften. Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tablespoon salt, and 1 1/2 teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender. Discard the bay leaf. Add the beans and cooked pasta and heat through. The soup should be quite thick but if it's too thick, I add more chicken stock.
- Just before serving, reheat the soup, add the spinach, and toss with 2 big spoons (like tossing a salad). Cook just until the leaves are wilted. Stir in the white wine and pesto. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste. Serve large shallow bowls of soup with a bruschetta on top. Sprinkled with Parmesan cheese, drizzle with olive oil and serve hot.
- Preheat the oven to 425 degrees. Slice the baguette at a 45 degree angle in 1/2-inch-thick slices. Brush both sides of the bread with olive oil and bake for 6 minutes, until lightly toasted. Take the slices out of the oven and rub the surface of each one with the cut clove of garlic.
WINTER MINESTRONE
Provided by Giada De Laurentiis Bio & Top Recipes
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large, heavy stockpot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Cook, stirring frequently, until the onion is translucent, about 10 minutes. Add the Swiss chard and potato. Season with salt and pepper and cook for 2 minutes. Stir in the tomatoes and rosemary sprigs. Bring the mixture to a boil. Reduce the heat and simmer until the chard is wilted and the tomatoes are very soft, about 10 minutes.
- In a food processor or blender, combine 3/4 of the beans with 1/2 cup of broth. Blend until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan rind to the vegetable mixture. Simmer, stirring occasionally, until the potato pieces are tender, about 15 minutes. Stir in the remaining beans and the parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Discard the rosemary stems (the leaves will have fallen off) and season with salt and pepper, to taste. Ladle the soup into bowls and serve.
WINTER MINESTRONE VERY DELICIOUS AND HARDY!
This is an excellent minestrone recipe on a cold winter evening. The soup is rich, smoky-tasting and is good with warmed corn tortillas or corn bread. Black beans, also known as turtle beans, are savory and hold their shape during the long, slow cooking needed for a soup such as this one. Black beans should not be confused with the salty, fermented black soybeans used in Chinese black bean sauce. For deep, rich color, do not presoak the beans for this recipe. COOKS NOTES: Borlotti, cranberry and black beans are available in dried and canned form from larger supermarkets, natural food stores, specialty food shops and on line distributors. The Italian borlotti bean's creamy texture and mellow flavor are delicious in sturdy soups such as this one. The cranberry bean is sometimes marketed as borlotti but is also popular in its own right. As a rule of thumb, 1 cup of dried beans (soaked overnight in water to cover and drained) cooked in 3 cups water yields approximately 2½ cups of cooked beans. You can substitute cooked red, white or kidney beans.
Provided by kiwidutch
Categories Beans
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- In 5- to 6-quart pot, heat oil over medium heat. Remove and discard sausage casings; crumble sausage into pot; cook until lightly browned, stirring often. Add onion, carrot and celery; cook, stirring often, until onion is soft. Drain and discard any fat from sausage.
- Add beans, garlic, bell pepper, parsley, herbs, tomatoes (coarsely chopped) and their liquid, and broth. Bring to boil, cover, reduce heat, and simmer gently 30 minutes.
- Stir in wine and pasta and simmer gently, uncovered, until pasta is tender (10 to 12 minutes). Add spinach or Swiss chard, stirring just until it is wilted. Taste; add salt if needed.
- Serve with Parmesan cheese to sprinkle over each serving to taste. Makes.
THE RIVER CAFE'S WINTER MINESTRONE
A really thick, filling minestrone soup - tastes even better after a day
Provided by Good Food team
Categories Dinner, Soup
Time 1h45m
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large saucepan and slowly fry the carrots, onion and celery until soft and dark. This will take about 20 minutes but it's worth it - the slow cooking gives a lovely taste. Add the garlic, chard stalks and half the parsley, and stir to prevent sticking. Stir in the tomatoes and cook for 10 minutes or until reduced.
- Add half the Swiss chard leaves, half the cavolo nero, three-quarters of the beans, and the boiling stock. Bring to the boil, then reduce the heat. Simmer for 30 minutes. Pour in more stock if needed - don't add too much - it should be thick.
- Add the remaining Swiss chard and cavolo nero and blanch briefly so they remain green and crisp. Season when slightly cooled.
- Purée the remaining cannellini beans coarsely in a blender with some of the cooking liquid. Add to the soup - it should be very green. Stir in the herbs and serve hot with Parmesan and a drizzle of extra virgin olive oil.
Nutrition Facts : Calories 263 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 9 grams fiber, Protein 17 grams protein, Sodium 2.64 milligram of sodium
WINTER MINESTRONE
Provided by Melissa Roberts
Categories Soup/Stew Bean Dinner Lunch Bacon Celery Carrot Winter Family Reunion Cabbage Escarole Potluck Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Cook pancetta, onions, celery, and carrots in oil in a wide 7-to 9-quart heavy pot over medium heat, stirring occasionally, while preparing chard.
- Cut out stems from chard and chop stems, reserving leaves. Stir chard stems into pancetta mixture with garlic, 1 teaspoon salt, and 3/4 teaspoon pepper and continue cooking, stirring occasionally, until vegetables are very tender and begin to stick to bottom of pot, about 45 minutes total. (Set aside chard leaves.)
- Push vegetables to one side of pot. Add tomato paste to cleared area and cook, stirring constantly, until it starts to caramelize, about 2 minutes. Stir paste into vegetables and cook, stirring, 2 minutes. (Paste may stick to pot, but don't let it burn.)
- Stir in tomatoes with their juice, breaking them up with a spoon, then add hot water (3 quarts), scraping up any brown bits from bottom of pot.
- Bring to a simmer. Stir in cabbage, escarole, and parmesan rind. Simmer, covered, until greens are tender, about 40 minutes.
- Coarsely chop chard leaves and stir into soup along with beans. Simmer, partially covered, 10 minutes. Discard rind. Season soup with salt and pepper. If using ditalini, stir in just before serving.
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WINTER MINESTRONE - GIRL GONE GOURMET
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5/5 (1)Total Time 1 hr 40 minsCategory SoupsCalories 340 per serving
- Heat the olive oil over medium heat. Add the diced pancetta and cook it until it’s rendered most of it’s fat. The bottom of the pan should be coated. Using a slotted spoon, remove the pancetta (leave the fat in the pan) and transfer it to a food processor. Give it a few good pulses until it looks like a paste. Set it aside.
- In the same pot that you cooked the pancetta, add the onions, celery, carrots and sprigs of thyme. Cook it all together over medium-high heat for about five minutes. Add the pancetta back to the pot and give it all a good stir and let it all cook for another few minutes.
- Next, add the potatoes, cauliflower, vegetable broth, tomatoes, and 2 cups of water. Add 1 teaspoon of salt and stir everything together. Bring it to a boil and then reduce the heat and let the soup simmer for about 45 minutes. If the soup gets too thick too fast, thin it out with a bit of water, if needed.
- After 45 minutes, first fish out the thyme stems to discard and then add the beans, chopped spinach and parsley. Simmer the soup 15 minutes. Check the soup for seasoning and add additional salt and pepper, to taste.
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