Best 2 Roasted Red Pepper Minestrone Recipes

Minestrone, a classic Italian soup, is a hearty and flavorful dish that is perfect for a cold winter day. Made with a variety of vegetables, beans, and pasta, minestrone is a delicious and nutritious meal that is also easy to make. This article provides three delicious minestrone recipes: a classic minestrone, a roasted red pepper minestrone, and a vegetarian minestrone.

The classic minestrone recipe is a simple and traditional dish that is made with a variety of vegetables, such as carrots, celery, onions, and tomatoes. Beans, such as cannellini beans or kidney beans, add protein and fiber to the soup. Small pasta, such as ditalini or elbow macaroni, is also added to the soup. The roasted red pepper minestrone recipe adds a smoky and sweet flavor to the soup. Roasted red peppers are added to the soup along with the other vegetables. The vegetarian minestrone recipe is a meatless version of the soup that is made with a variety of vegetables, beans, and pasta. Vegetable broth is used instead of chicken broth to make the soup vegetarian.

All three of these minestrone recipes are delicious and nutritious meals that are perfect for a cold winter day. They are also easy to make and can be tailored to your own taste preferences. So next time you are looking for a hearty and flavorful soup, give one of these minestrone recipes a try.

Let's cook with our recipes!

ROASTED RED PEPPERS

Roasted Red Peppers image

Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.

Provided by Ina Garten

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 2

Ingredients

4 large red or yellow bell peppers, preferably Holland
2 tablespoons good olive oil

Steps:

Preheat the oven to 500 degrees.
Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

ROASTED MINESTRONE SOUP

Roasted Minestrone Soup image

Make and share this Roasted Minestrone Soup recipe from Food.com.

Provided by Julie Bs Hive

Categories European

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1 large onion, finely chopped
3 large carrots, peeled and finely chopped
6 celery ribs, finely chopped
2 medium zucchini, finely chopped
3 garlic cloves, thinly sliced
1 tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup elbow macaroni or 1/2 cup other small shaped pasta
1 (15 ounce) can white cannellini beans, rinsed and drained
1 (14 ounce) can crushed tomatoes
1 tablespoon tomato paste
1/2 cup dry red wine
6 cups low sodium vegetable broth or 6 cups chicken broth
1/2 cup fresh basil, cut into thin strips
1/4 cup grated parmesan cheese

Steps:

Preheat oven to 450°.
Mix onion, carrots, celery, zucchini, garlic, oil, salt and pepper in a large rimmed baking sheet. Place on middle rack and roast for 30 minutes, stirring once or twice.
While vegetables are roasting, bring a pot of water to boil and cook pasta for 9-11 minutes, or until almost done. Drain and set aside.
Remove vegetables from the oven and stir in beans and tomatoes. In a small bow, mix tomato paste and wine, then pour mixture over vegetables and mix to coat all the vegetables. Roast another 8 minutes.
Remove from the oven and transfer vegetables to a large soup pot. Add 1 cup broth and scrape up all the bits from bottom of pan then add then add this mixture and remaining broth to pot of vegetables. Simmer soup over moderately high heat for 15 minutes. Stir in reserved pasta; cook an additional 2-3 minutes until pasta is heated through. Add basil and taste for seasoning. Serve hot, with cheese on the the side.

Nutrition Facts : Calories 187, Fat 3.2, SaturatedFat 0.9, Cholesterol 2.8, Sodium 367.9, Carbohydrate 29.8, Fiber 6.5, Sugar 5.9, Protein 9.1

Tips:

Use ripe, in-season vegetables: This will ensure the best flavor and texture in your minestrone.
Don't be afraid to experiment with different vegetables: There are many variations of minestrone, so feel free to add or omit vegetables to suit your taste.
Use a good quality broth: This is the base of your soup, so make sure it's flavorful. You can use vegetable broth, chicken broth, or beef broth.
Roast the red peppers before adding them to the soup: This will give them a smoky, caramelized flavor.
Add pasta or rice to make a more filling soup: This is optional, but it's a great way to stretch the soup and make it a more complete meal.
Season the soup to taste: Add salt, pepper, and other herbs and spices to taste.
Let the soup simmer for at least 30 minutes: This will allow the flavors to meld and develop.
Serve the soup with a dollop of pesto or grated Parmesan cheese: This is a delicious way to add extra flavor and richness to the soup.

Conclusion:

Roasted red pepper minestrone is a delicious and hearty soup that is perfect for a cold night. It is packed with vegetables, beans, and pasta, and it is simmered in a flavorful broth. This soup is easy to make and can be tailored to your own taste. So next time you're looking for a comforting and satisfying meal, give roasted red pepper minestrone a try.