Best 2 Family Favorite Healthy Minestrone Soup Recipes

Indulge in a culinary journey with our family's treasured minestrone soup, a hearty and wholesome dish that has been passed down through generations. This delectable soup is a symphony of flavors, brimming with an array of fresh vegetables, tender pasta, and savory broth. Each spoonful is a comforting embrace, promising warmth and nourishment. Our collection of minestrone soup recipes offers variations to suit every palate, from classic Italian-inspired to modern twists with a global flair. Whether you prefer a traditional vegetable-packed minestrone, a hearty beef or chicken-based soup, or a lighter version bursting with vibrant Mediterranean flavors, we have the perfect recipe for you. Embark on a culinary adventure with our family-favorite minestrone soup recipes and discover the joy of this timeless classic.

Here are our top 2 tried and tested recipes!

THE BEST MINESTRONE

The Best Minestrone image

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

Ingredients

3 tablespoons olive oil
4 ounces pancetta, cut into 1/8-inch pieces
3 large carrots, cut into 1/2-inch pieces
2 large celery stalks, cut into 1/2-inch pieces
1 medium yellow onion, chopped
3 cloves garlic, finely grated
2 bay leaves
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
12 ounces small Yukon potatoes, quartered
1 large zucchini, cut into 1/2-inch pieces
One 14-ounce can whole peeled tomatoes, crushed
4 cups packed curly kale leaves, torn
One 15-ounce can cannellini beans plus liquid
1/2 cup dry ditalini or other small pasta shape
Grated Parmesan, for serving

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.

FAMILY FAVORITE HEALTHY MINESTRONE SOUP!

Family Favorite Healthy Minestrone Soup! image

This is our family's favorite minestrone soup recipe. We've tried others and keep coming back to this one, because it's usually healthier (no oil) and has more ingredients I have on hand. It's such a healthy filling meal. We are not sure where the recipe came from, but it's been on a piece of paper that is falling apart and I knew if I didn't put it in here I might lose it forever one day.

Provided by Enjolinfam

Categories Beans

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

4 cups vegetable stock or 4 cups vegetarian chicken stock
2 (14 1/2 ounce) cans stewed tomatoes (can also use fresh-I usually one can along with chopped fresh tomatoes) or 2 (14 1/2 ounce) cans diced tomatoes (can also use fresh-I usually one can along with chopped fresh tomatoes)
1 large potato, cubed
1 onion, chopped
2 celery ribs, chopped
2 carrots, chopped
1 large cabbage, finely chopped
2 tablespoons italian seasoning
1 (15 ounce) can kidney beans (I use fresh kidney beans often also)
3 cups fresh corn kernels (or canned will work)
1 large zucchini, sliced
1 cup pasta, uncooked (your choice of favorite style pasta. I usually use spirals or penne, but really it depends mostly on)
salt, to taste
pepper, to taste

Steps:

In a large soup pot combine the stock, the undrained tomatoes, potato, onion, celery, carrot, cabbage, and Italian seasoning. Bring to a boil and reduce heat. Simmer for about 15 minutes.
Stir in the beans, corn, zucchini, and pasta. Simmer for 10 to 15 more minutes until the vegetables are tender. Season wit salt and pepper.

Tips:

Use fresh vegetables: Fresh vegetables will give your soup the best flavor. If you can, buy organic vegetables to avoid pesticides and herbicides.
Don't be afraid to experiment: There are many different ways to make minestrone soup, so feel free to experiment with different ingredients and flavors. You can add different vegetables, beans, or pasta, or you can change the type of broth you use.
Make a big batch: Minestrone soup is a great meal to make ahead of time, so you can enjoy it all week long. It's also a great soup to freeze, so you can have it on hand whenever you need a quick and easy meal.

Conclusion:

Minestrone soup is a delicious, healthy, and versatile soup that can be enjoyed by people of all ages. It's a great way to use up leftover vegetables, and it's also a great way to get your daily dose of fruits and vegetables. Whether you're looking for a quick and easy weeknight meal or a hearty soup to warm you up on a cold winter day, minestrone soup is a great option.

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