Best 3 Minestrone Volumetrics Recipes

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.

Here are our top 3 tried and tested recipes!

MINESTRONE (VOLUMETRICS)

Minestrone (Volumetrics) image

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

Ingredients

2 teaspoons olive oil
1 cup chopped onion
1 cup shredded carrot
1 cup water
1 1/2 cups low-sodium vegetable juice (V8)
3 cups vegetable broth
1 1/4 cups cored diced tomatoes
3/4 teaspoon dried thyme
1 teaspoon dried oregano
black pepper
3/4 cup small whole wheat pasta, cooked separately (shells or other shape)
1 cup canned cannellini beans, rinsed and drained
3 cups shredded spinach

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.

CHEF JOHN'S MINESTRONE SOUP

Chef John's Minestrone Soup image

This is the type of dish I never make the same way twice, but I hope you give this amazing minestrone recipe a try soon, but only once.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone

Time 1h45m

Yield 6

Number Of Ingredients 20

Ingredients

2 tablespoons olive oil
3 ounces chopped pancetta
1 onion, diced
1 cup diced celery
4 cloves garlic, minced
4 cups chicken broth
2 cups water, plus more as needed
1 (28 ounce) can plum tomatoes, crushed fine
1 cup cranberry beans, shelled
2 cups chopped cabbage, or more to taste
1 (15 ounce) can garbanzo beans, drained
1 teaspoon red pepper flakes, or to taste
1 teaspoon Italian seasoning
2 teaspoons salt
1 bunch Swiss chard, chopped
⅔ cup ditalini pasta
salt and ground black pepper
¼ cup extra virgin olive oil, for drizzling
¼ cup finely grated Parmigiano-Reggiano cheese
¼ cup chopped fresh Italian flat-leaf parsley

Steps:

Heat 2 tablespoons olive oil in large stock pot over medium-high heat. Add pancetta; cook and stir until it begins to brown, 2 to 3 minutes. Stir in onions and celery; cook and stir until onions start to turn translucent, about 3 minutes. Stir in minced garlic and cook for another minute.
Pour chicken broth, water, and plum tomatoes into the pancetta and onion mixture. Bring to a simmer.
Stir cranberry beans, cabbage, garbanzo beans, red pepper flakes, Italian seasoning, and 2 teaspoons salt into broth mixture. Bring to a simmer and cook until cranberry beans are tender, adding more water as needed if the soup becomes too thick, about 45 minutes.
Stir in Swiss chard and simmer until softened, about 15 minutes. Season with salt and black pepper to taste.
Stir in pasta and increase heat to medium-high and simmer until pasta is tender, about 15 minutes. Ladle into bowls and top with extra virgin olive oil, Parmigiano-Reggiano cheese, and Italian parsley.

Nutrition Facts : Calories 483.6 calories, Carbohydrate 53.9 g, Cholesterol 15.8 mg, Fat 23 g, Fiber 14.4 g, Protein 17.9 g, SaturatedFat 4.9 g, Sodium 2019.6 mg, Sugar 7.5 g

JAMIE'S MINESTRONE

Jamie's Minestrone image

I created this soup after becoming tired of the excess salt and lack of veggies in canned minestrone. I recalled a great bowl of minestrone that was overflowing with rich vegetables at the 'Sheepherder's Inn' in Sacramento, California. Great with a hearty bread, romaine salad and a nice Merlot!

Provided by Jamie

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone

Time 1h25m

Yield 8

Number Of Ingredients 19

Ingredients

3 tablespoons olive oil
3 cloves garlic, chopped
2 onions, chopped
2 cups chopped celery
5 carrots, sliced
2 cups chicken broth
2 cups water
4 cups tomato sauce
½ cup red wine
1 cup canned kidney beans, drained
1 (15 ounce) can green beans
2 cups baby spinach, rinsed
3 zucchinis, quartered and sliced
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh basil
salt and pepper to taste
½ cup seashell pasta
2 tablespoons grated Parmesan cheese for topping
1 tablespoon olive oil

Steps:

In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.
Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.
Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.
Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Spray with olive oil and serve.

Nutrition Facts : Calories 227.5 calories, Carbohydrate 30 g, Cholesterol 1.1 mg, Fat 8.3 g, Fiber 8 g, Protein 8.6 g, SaturatedFat 1.4 g, Sodium 1142 mg, Sugar 11.3 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.