Best 8 Quick Minestrone Recipes

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**Minestrone: A Hearty and Versatile Italian Soup**

Minestrone is a classic Italian soup that is known for its hearty and flavorful broth, packed with fresh vegetables, beans, and pasta. Originating in the northern regions of Italy, this versatile soup has become a staple in many households due to its ease of preparation and endless variations. From the traditional vegetable-based minestrone to more elaborate versions with meat or seafood, there's a minestrone recipe for every taste and occasion. With its colorful ingredients and comforting flavors, minestrone is a perfect meal for a cozy dinner or a light lunch. Dive into the delightful world of minestrone and explore the diverse recipes that showcase the essence of Italian culinary traditions.

Check out the recipes below so you can choose the best recipe for yourself!

QUICK AND EASY MINESTRONE



Quick and Easy Minestrone image

Traditionally, minestrone is slow-simmered with Parmigiano-Reggiano rinds to impart a rich umami flavor to the broth. In our shortcut version, soy sauce is used instead, adding instant depth to this pantry-friendly soup.

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon olive oil, plus more for serving
One 8-ounce can corn kernels, drained
2 tablespoons tomato paste
1/2 teaspoon dried rosemary, chopped
1/4 teaspoon dried oregano
1 quart chicken broth
One 14-ounce can diced tomatoes
3/4 cup small pasta, such as small shells
One 14-ounce can white beans, drained, reserving half of the liquid
1 teaspoon soy sauce
Kosher salt and freshly ground black pepper
One 14-ounce can cut green beans, drained

Steps:

  • Heat the oil in a medium pot over medium-high heat. Add the corn and cook, stirring occasionally, until it starts to brown slightly, about 3 minutes. Add the tomato paste, rosemary and oregano and cook, stirring constantly, until the tomato paste begins to darken in color, about 1 minute. Slowly whisk in the chicken broth until the paste is smooth and incorporated into the liquid.
  • Add the whole can of diced tomatoes (including the liquid), and bring the mixture to a boil. Stir in the pasta, the white beans and reserved liquid and the soy sauce. Season with salt and pepper. Cook until the pasta is al dente, 7 to 8 minutes, stirring in the green beans during the last 2 minutes of cooking. Serve in individual bowls with a little oil drizzled on top.

SUPER QUICK MINESTRONE



Super Quick Minestrone image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 15

1 cup (4 ounces) tubetti pasta, or other small pasta shape
Extra-virgin olive oil
6 cups chicken stock
1/4 pound pancetta, cut into 3 pieces
6 medium garlic cloves, each cut in 1/2 lengthwise
2 cups finely chopped yellow onions (2 small onions)
1 cup small-diced celery (2 medium stalks)
1 cup small-diced carrots (2 to 3 medium carrots)
1 tablespoon finely chopped rosemary or thyme leaves
1 (14-ounce) can cannellini beans, drained and rinsed
1 (14 1/2-ounce) can diced tomatoes
4 cups small-diced zucchini (green/yellow) (5 small zucchini)
2 cups small-diced, peeled russet potatoes (1 large russet)
Salt and freshly ground black pepper
1 cup freshly grated Parmesan

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Drain and transfer the pasta to a baking sheet. Toss the pasta with a little olive oil to prevent sticking.
  • In a large saucepan over medium heat, warm the chicken stock.
  • In another large saucepan over high heat, heat 1/4 cup oil. When the oil is hot but not smoking, add the pancetta and cook until it begins to brown, 3 to 4 minutes, turning occasionally. Add the garlic and cook until it begins to brown, about 1 minute, stirring occasionally. Lower the heat to medium and add the onions, celery, and carrots.
  • Cook until the vegetables are soft, 8 to 10 minutes, stirring occasionally to prevent browning. Add the chopped herbs. Raise the heat to high. Add the beans, tomatoes, zucchini, and potatoes. Add the chicken stock and bring to a boil. Then bring it down to a simmer and cook until the potatoes are tender, 12 to 15 minutes, skimming any foam off the top of the soup. Season generously with pepper. Add salt, to taste. Just a few minutes before serving, add the cooked tubetti pasta. Serve warm with Parmesan and olive oil passed at the table.
  • Cooking notes: Add the cooked pasta just before serving. If it sits in the soup too long, it develops a flabby texture. Tubetti (little hollow tubes) are the classic pasta for minestrone, but you could substitute another small shape of pasta.

QUICK CHICKEN MINESTRONE



Quick Chicken Minestrone image

You'll love this flavorful chicken minestrone soup that comes together with pantry ingredients. Dress it up by serving the dish with garlic bread. -Patricia Harmon, Baden, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings (3 quarts).

Number Of Ingredients 16

1 pound boneless skinless chicken breasts, cubed
1 large onion, chopped
1 celery rib, chopped
1 tablespoon olive oil
1 garlic clove, minced
3 cups reduced-sodium chicken broth
2-1/2 cups water
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (5.9 ounces) chicken and garlic-flavored rice and vermicelli mix
1-1/2 cups frozen vegetable blend (broccoli, red pepper, onion)
1/2 cup chopped pepperoni
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2/3 cup shredded Parmesan cheese
Crushed red pepper flakes, optional

Steps:

  • In a Dutch oven over medium heat, cook the chicken, onion and celery in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the broth, water, beans, tomatoes, rice and vermicelli mix, vegetables, pepperoni, basil and oregano. Bring to a boil. , Reduce heat; simmer, uncovered, until rice is tender, 18-20 minutes. Sprinkle each serving with cheese and, if desired, pepper flakes.

Nutrition Facts : Calories 299 calories, Fat 10g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 932mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 5g fiber), Protein 22g protein.

QUICK MINESTRONE SOUP



Quick Minestrone Soup image

I cook this every winter. I've made it as an small entree when I have dinner parties or a main meal for the family. I often get comments about how yummy it is and how filling it is. I leave out the prosciutto as I only eat poultry and seafood. This recipe comes from a book called 'Quick Meals' - The good taste collection, Volume 3 by Anneka Manning

Provided by Chef floWer

Categories     Beans

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
1 large brown onion, chopped
150 g prosciutto, thin slices, chopped
2 potatoes, desiree, peeled, cut into 1 . 5 cm pieces
2 carrots, peeled, chopped
2 zucchini, chopped
2 celery ribs, sliced (celery sticks)
1 (400 g) diced tomatoes, can
6 cups vegetable stock
55 g macaroni, dried
1 (425 g) borlotti beans, canned, rinsed, drained
1/3 cup flat leaf parsley, fresh, chopped
salt & fresh ground pepper, to taste
25 g parmesan cheese, finely shredded
crusty bread, to serve

Steps:

  • Heat the oil in a large saucepan over medium-high heat. Add the onion and prociutto, and cook, stirring occasionally for 5 minutes or until the onion softens and is light golden. Add the potatoes, carrots, zucchini and celery, and cook stirring for 1 minute.
  • Stir in the tomatoes and stock, increase heat to high and bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 5 minutes. Stir in the pasta and simmer, uncovered, for a further 10 minutes or until the pasta is al dente.
  • Stir in the beans, parsley, salt and pepper. Cook, uncovered, for 1-2 minutes or until the beans are heated through. Taste and adjust the seasoning if necessary. Ladle the soup into serving bowls, sprinkle with the parmesan and serve with the crusty bread.
  • VARIATION:.
  • Kidney beans and vegetable soup: Replace the prosciutto with 3 bacon rashers. Add 45 grams finely shredded cabbage to the mixture with the tomatoes and stock. Replace the borlotti beans with 1 x 425 grams can red kidney beans. Omit the parmesan and top each bowl of soup with 1 teaspoon prepared pesto.

QUICK MINESTRONE SOUP



Quick Minestrone Soup image

Categories     Bean     Garlic     Leafy Green     Onion     Pasta     Tomato     Vegetable     Fall     Winter     Gourmet

Yield Makes 4 servings

Number Of Ingredients 13

1/4 cup olive oil
1 small onion, coarsely chopped
4 garlic cloves, crushed in a garlic press
4 pound prewashed and cut kale (6 cups)
1 (1-lb) bag frozen mixed Italian vegetables such as zucchini, green beans, cauliflower, and broccoli
1(14 1/2-oz) can "petite" diced tomatoes in juice
1 cup ditalini pasta or small elbow macaroni
5 1/4 cups reduced-sodium chicken broth (42 fl oz)
2 cups water
3/4 teaspoon salt
1/2 teaspoon black pepper
1 (19-oz) can cannellini beans, rinsed and drained
Accompaniment: grated parmesan

Steps:

  • Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then cook onion and garlic, stirring occasionally, until golden, about 3 minutes. Add kale and sauté, stirring, 1 minute. Add frozen vegetables, tomatoes with juice, pasta, broth, water, salt, and pepper and simmer, uncovered, stirring occasionally, until vegetables are tender and pasta is al dente, about 10 minutes.
  • Meanwhile, transfer half of beans to a wide shallow bowl and coarsely mash with a fork or a potato masher, then stir mashed and whole beans into soup and simmer, stirring occasionally, until soup is slightly thickened, about 5 minutes. Season with salt and pepper.

QUICK MINESTRONE SOUP



Quick Minestrone Soup image

This is so easy and loaded with flavor. Its one of many Pampered Chef recipes that I love.

Provided by Shari Walls

Categories     Bean Soups

Number Of Ingredients 13

1 c carrots, sliced
1/2 c celery, sliced
1/2 c onion, chopped
2 small zucchini
2 can(s) chicken broth
2 c water
28 oz. can(s) tomatoes, diced
1 can(s) kidney beans, drained
1 c medium pasta shells, uncooked
1 c green beans
1 tsp oregano
1 tsp basil
parmesan cheese

Steps:

  • 1. Combine all ingredients except parmesan cheese into large pot. Bring to a boil; reduce heat and simmer for 20-25 minutes or until vegetables are crisp- tender.
  • 2. Serve; sprinkle each serving with parmesan cheese.

QUICK MINESTRONE



Quick Minestrone image

Minestrone doesn't have to be a long-simmering project. Adding pancetta means that the soup develops full flavor quickly, and the vegetables stay tender and tasty. To jump-start the recipe, use a food processor to get the soup base going, and then start prepping the vegetables. Canned beans are great for this recipe, but don't use other canned or frozen vegetables here -- the key to a good minestrone is the fusion of the fresh vegetable flavors.

Provided by Julia Moskin

Categories     soups and stews, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 17

1/4 cup extra-virgin olive oil
2 ounces pancetta, finely chopped
1 large onion or 2 shallots, peeled and cut into chunks
1 celery rib, trimmed and cut into chunks
1 large carrot, peeled and cut into chunks
8 ounces baby kale or shredded savoy cabbage (about 1/4 of a medium-size head)
2 celery ribs, cut into small dice
2 carrots, cut into small dice
1 medium zucchini, cut into large dice
1 (15-ounce) can cranberry, cannellini or other white beans, rinsed and drained
4 to 5 canned whole peeled tomatoes, seeded and cut into small dice
Kosher salt and freshly ground black pepper
1 quart vegetable or chicken stock, plus more to taste
2 sprigs fresh rosemary, marjoram or oregano
Slice of crusty bread for each serving (optional, see note)
Extra-virgin olive oil
Freshly shredded Parmigiano-Reggiano

Steps:

  • Make the soup base: In a medium-size heavy soup pot, combine the oil and pancetta over medium-low heat to slowly render the fat and cook the pancetta, stirring occasionally.
  • Meanwhile, in a food processor, combine the onion or shallots, celery and carrot. Pulse until finely chopped. Add to pot with cooked pancetta and adjust heat so the vegetables soften and cook without browning, stirring occasionally, 8 to 10 minutes.
  • Add the other vegetables: Stirring after each addition, add the kale or cabbage, celery, carrots, zucchini, beans and tomatoes. Season generously with salt and pepper.
  • Add the stock and 1 cup water (or, if you prefer a soup that's not as thick, add additional stock to taste, up to 2 cups). Add the herb sprigs. Cover, raise the heat and bring to a full boil. Uncover, lower the heat to a bubbly simmer, and cook 30 minutes, or until vegetables are tender, stirring occasionally. Taste and adjust the seasonings with salt and pepper. Remove the herb sprigs.
  • Serve in bowls, drizzling a little olive oil and sprinkling a big pinch of cheese over each serving.

Nutrition Facts : @context http, Calories 325, UnsaturatedFat 12 grams, Carbohydrate 34 grams, Fat 16 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 743 milligrams, Sugar 7 grams, TransFat 0 grams

QUICK MINESTRONE



QUICK MINESTRONE image

Categories     Soup/Stew     Tomato     Quick & Easy

Yield 4-6

Number Of Ingredients 7

2 slices (2 oz.) bacon, chopped
2 cans (14.5 oz. each) beef broth
1 can (15 oz.) pinto beans, undrained
1 pkg. (10 oz.) frozen mixed vegetables
1 can (8 oz.) CONTADINA® Garlic & Onion Tomato Sauce
1/2 cup dried small macaroni
1/2 cup (2 oz.) grated Parmesan cheese

Steps:

  • Cook bacon in large saucepan over medium-high heat 2 to 3 minutes or until crisp; drain. Stir in broth, beans, frozen vegetables and tomato sauce; bring to boil. Stir in pasta; reduce heat to low. Cook 8 to 10 minutes or until pasta is tender. Sprinkle with cheese before serving.

Tips:

  • Use a variety of vegetables: The more vegetables you use, the more flavorful your minestrone will be. Some good options include carrots, celery, onions, garlic, zucchini, green beans, and tomatoes.
  • Don't be afraid to use frozen or canned vegetables: They're just as nutritious as fresh vegetables, and they can save you time.
  • Season your soup well: Minestrone should be flavorful, so don't be afraid to add salt, pepper, and other herbs and spices to taste.
  • Cook the soup until the vegetables are tender: But not too tender! You want them to still have a little bit of bite to them.
  • Serve the soup with a sprinkle of Parmesan cheese and a side of bread or crackers: This will help to round out the meal and make it more satisfying.

Conclusion:

Minestrone is a delicious and easy-to-make soup that's perfect for a quick and healthy meal. It's also a great way to use up leftover vegetables. So next time you're looking for a quick and easy meal, give minestrone a try. You won't be disappointed!

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