Minestrone is a classic Italian soup that is hearty, flavorful, and packed with vegetables. It is a great way to use up leftover vegetables and is a perfect meal for a cold winter day. The soup is typically made with a variety of vegetables, such as carrots, celery, onions, garlic, tomatoes, and zucchini. It can also include beans, pasta, or rice. Minestrone is typically seasoned with herbs, such as basil, oregano, and thyme. The soup can be served as a main course or as a side dish.
There are many different recipes for minestrone, and the ingredients can vary depending on what vegetables are available. Some recipes call for meat or sausage, while others are vegetarian or vegan. Minestrone can also be made with different types of pasta or rice. No matter what ingredients you choose, minestrone is a delicious and satisfying soup that is sure to please everyone at the table.
This article includes a variety of minestrone recipes, so you can find one that suits your taste and dietary needs. There are recipes for classic minestrone, as well as variations that include ingredients like kale, barley, and even meatballs. There is also a recipe for a quick and easy minestrone soup that can be made in 30 minutes or less. So whether you are looking for a hearty and traditional minestrone soup or a lighter and more modern version, you are sure to find a recipe in this article that you will love.
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.
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.
MINESTRONE (VOLUMETRICS)
Make and share this Minestrone (Volumetrics) recipe from Food.com.
Provided by zeldaz51
Categories Vegan
Time 1h
Yield 8 cups, 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a 4 to 5 quart pan over medium heat. Add onions and carrots and cook 5 minutes, stirring occasionally.
- Add the water, juice, broth, tomatoes, thyme, oregano, and pepper. Bring the soup to a boil, reduce the heat, and simmer, covered, for 30 minutes.
- Add the cooked pasta, beans, and spinach and cook on medium-low until spinach wilts.
CITRUS-GINGER DRESSING (VOLUMETRICS)
Make and share this Citrus-Ginger Dressing (Volumetrics) recipe from Food.com.
Provided by zeldaz51
Categories Salad Dressings
Time 2m
Yield 6 tbsp., 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a screw-top jar and shake vigorously until blended.
Nutrition Facts : Calories 67, Fat 6.8, SaturatedFat 0.9, Sodium 146.2, Carbohydrate 2.1, Fiber 0.3, Sugar 0.7, Protein 0.2
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
Tips:
- Use fresh, seasonal vegetables. This will give your minestrone the best flavor and texture.
- Don't be afraid to experiment with different vegetables. There are many different types of vegetables that can be used in minestrone, so feel free to mix and match to create your own unique soup.
- Use a good quality olive oil. This will help to enhance the flavor of the soup.
- Season the soup to taste. Add salt, pepper, and other spices to taste.
- Let the soup simmer for at least 30 minutes. This will help to develop the flavors and make the soup more hearty.
- Serve the soup with a side of crusty bread or a green salad.
Conclusion:
Minestrone is a delicious and healthy soup that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With a few simple tips, you can make a minestrone that is sure to please everyone at your table.
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