Best 7 Spill The Beans Minestrone Recipes

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Minestrone is a hearty and flavorful Italian soup that is perfect for a cold winter day. Made with a variety of vegetables, beans, and pasta, minestrone is a filling and satisfying meal. This article provides three delicious minestrone recipes that are sure to please everyone at your table.

The first recipe is a classic minestrone soup made with a variety of vegetables, including carrots, celery, onions, and tomatoes. Cannellini beans and ditalini pasta add heartiness and flavor to the soup. The second recipe is a vegetarian minestrone soup made with a variety of vegetables, including zucchini, yellow squash, and spinach. Cannellini beans and orzo pasta add heartiness and flavor to the soup. The third recipe is a quick and easy minestrone soup made with frozen vegetables and canned beans. Elbow macaroni adds heartiness to the soup.

No matter which recipe you choose, you are sure to enjoy this delicious and nutritious Italian soup.

Here are our top 7 tried and tested recipes!

CONTEST-WINNING EASY MINESTRONE



Contest-Winning Easy Minestrone image

This minestrone soup recipe is special to me because it's one of the few dinners my entire family loves. And I can feel good about serving it because it's full of nutrition and low in fat. -Lauren Brennan, Hood River, Oregon

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h5m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 18

2 large carrots, diced
2 celery ribs, chopped
1 medium onion, chopped
1 tablespoon olive oil
1 tablespoon butter
2 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cans (8 ounces each) no-salt-added tomato sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups shredded cabbage
1 tablespoon dried basil
1-1/2 teaspoons dried parsley flakes
1 teaspoon dried oregano
1/2 teaspoon pepper
1 cup uncooked whole wheat elbow macaroni
11 teaspoons grated Parmesan cheese

Steps:

  • In a large saucepan, saute the carrots, celery and onion in oil and butter until tender. Add garlic; cook 1 minute longer., Stir in the broth, tomato sauce, beans, chickpeas, tomatoes, cabbage, basil, parsley, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add macaroni; cook, uncovered, 6-8 minutes or until macaroni and vegetables are tender., Ladle soup into bowls. Sprinkle with cheese. Freeze option: Before adding cheese, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 180 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 443mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 7g fiber), Protein 8g protein. Diabetic Exchanges

SPILL-THE-BEANS MINESTRONE



Spill-the-Beans Minestrone image

Provided by My Food and Family

Categories     Home

Time 35m

Number Of Ingredients 12

1 Tbsp olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
2 cans (14.1 oz each) reduced sodium chicken or vegetable broth
1 can (15 1/2 oz.) reduced sodium garbanzo beans, rinsed and drained
1 can (15 1/4 oz.) reduced sodium red kidney beans, rinsed and drained
1 can (14 1/2 oz.) Italian-style stewed tomatoes
2 cups cooked kale or Swiss chard, optional
1/2 cup uncooked small shell-shaped pasta
1/4 tsp Italian seasoning
1/4 tsp crushed red pepper
Grated Parmesan cheese, optional

Steps:

  • In a medium saucepan, heat oil over medium-high heat until hot. Cook and stir onion and garlic, 3 to 5 minutes or until onion is translucent.
  • Add next 8 ingredients, bring to a boil.
  • Reduce heat; cover and simmer 10 to 12 minutes or until pasta is tender. Serve with parmesan cheese, if desired.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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

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.

MINESTRONE SOUP WITH PASTA, BEANS AND VEGETABLES



Minestrone Soup with Pasta, Beans and Vegetables image

For a taste of home-stewed comfort, ladle up a bowl of Robin Miller's loaded Minestrone Soup with Pasta, Beans and Vegetables from Food Network.

Provided by Robin Miller : Food Network

Categories     main-dish

Time 4h15m

Yield 4 servings

Number Of Ingredients 15

3 cups reduced-sodium vegetable or chicken broth
1 (28-ounce) can diced tomatoes
1 (15-ounce) can white (cannellini or navy) beans, drained
2 carrots, peeled and chopped
1 celery stalk, chopped
1 cup onion, chopped
1 teaspoon dried thyme
1/2 teaspoon dried sage
2 bay leaves
Salt and ground black pepper
2 cups cooked ditalini pasta
1 medium zucchini, chopped
2 cups coarsely chopped fresh or frozen spinach, defrosted
4 tablespoons grated Parmesan or Romano cheese
Basil sprigs, garnish, optional

Steps:

  • In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  • Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired.

SIMPLE ITALIAN MINESTRONE SOUP



Simple Italian Minestrone Soup image

Simple and hearty Italian minestrone soup, brimming with vegetables, beans and a little pasta. The draw here is in the thick, flavorful tomato broth with piney rosemary, lots of fresh herbs, and Parmesan rind (a secret ingredient that Italian grandmothers have been using for years to flavor their soups)!

Provided by Suzy Karadsheh

Categories     Soup

Number Of Ingredients 20

1/4 cup extra virgin olive oil
1 small yellow onion (chopped)
2 carrots (chopped)
2 celery stalks (diced)
4 garlic cloves (minced)
1 zucchini or yellow squash (diced)
1 cup green beans (fresh or frozen, trimmed and cut into 1-inch pieces, if needed)
Salt and pepper
1 tsp paprika
1/2 tsp rosemary
1 15- oz can crushed tomatoes
6 cups broth (vegetable or chicken broth)
1- inch Parmesan cheese rind (optional)
1 bay leaf
2 to 3 springs fresh thyme
1 15- oz can kidney beans
Large handful chopped parsley
Handful fresh basil leaves
Grated Parmesan cheese (to serve (optional))
2 cups already cooked small pasta such as ditalini or elbow pasta

Steps:

  • In a large Dutch oven, heat the extra virgin olive oil over medium heat until shimmering but not smoking. Add onions, carrots and celery. Raise heat to medium-high, if you need to, and cook, tossing regularly, until the veggies soften a bit (about 5 minutes or so). Add the garlic and cook another minute, tossing regularly.
  • Add the zucchini or yellow squash and green beans. Season with paprika, rosemary, and a generous pinch of kosher salt and pepper. Toss to combine.
  • Now add the crushed tomatoes, broth, fresh thyme, bay leaf and Parmesan rind (if using.) Bring to a boil, then reduce the heat to a gentle simmer and partially cover the pot. Let simmer for about 20 minutes or so.
  • Uncover the pot and add the kidney beans. Cook for another 5 to 10 minutes.
  • Finally, Stir in the parsley and fresh basil. And, if serving immediately, stir in the cooked pasta and simmer ever so briefly till the pasta is warmed through; do not overcook. (See Cook's Tip #2)
  • Remove the cheese rind and bay leaf. Taste and adjust seasoning to your liking. Serve the minestrone hot in dinner bowls with a sprinkle of grated Parmesan (optional.)

Nutrition Facts : Calories 211.9 kcal, SaturatedFat 1.5 g, Carbohydrate 26.7 g, Fiber 7.4 g, Protein 6.8 g, Cholesterol 0.7 mg, ServingSize 1 serving

MINESTRONE



Minestrone image

A classic Minestrone recipe.

Categories     Soup/Stew     Bean     Leafy Green     Pork     Tomato     High Fiber     Kale     Zucchini     Fall     Gourmet

Yield Makes about 10 cups, serving 6 to 8

Number Of Ingredients 16

1/2 pound (about 1 1/4 cups) dried white beans such as Great Northern, picked over and rinsed
1/2 teaspoon salt
1/4 pound pancetta (Italian cured pork belly, available at Italian markets and specialty foods shops) or sliced lean bacon, chopped
1/3 cup olive oil
1 onion, chopped
1 large carrot, cut into 1/2-inch dice
1 rib of celery, cut into 1/2-inch dice
3 garlic cloves, chopped fine
2 zucchini, scrubbed and cut into 1/2-inch dice
1/4 pound green beans, trimmed and cut into 1/2-inch pieces
1/2 pound boiling potatoes
4 cups shredded green cabbage (preferably Savoy)
1/2 pound kale, rinsed, drained, stems discarded, and the leaves chopped (about 6 cups)
a 28-ounce can tomatoes, chopped coarse and drained well
4 1/2 cups chicken broth (preferably low-salt)
freshly grated Parmesan, garlic bruschetta , and dry-cured sausages as accompaniments

Steps:

  • In a large bowl let the white beans soak in enough water to cover them by 2 inches overnight or quick-soak them. Drain the white beans, in a saucepan combine them with enough water to cover them by 2 inches, and simmer them, uncovered, adding more water if necessary to keep them barely covered, for 45 minutes to 1 hour, or until they are tender. Add the salt and simmer the white beans for 5 minutes more. Remove the pan from the heat and let the white beans stand, uncovered.
  • In a heavy kettle cook the pancetta in the oil over moderate heat, stirring, until it is crisp and pale golden, add the onion, and cook the mixture, stirring, until the onion is softened. Add the carrots, the celery, and the garlic and cook the mixture, stirring, for 4 minutes. Add the zucchini, the green beans, and the potatoes, peeled and cut into 3/4-inch dice, and cook the mixture, stirring, for 4 minutes. Add the cabbage and the kale and cook the mixture, stirring, until the cabbage is wilted. Add the tomatoes and the broth and simmer the soup, covered, for 1 hour.
  • Drain the white beans, reserving the liquid, in a blender or food processor purée half of them with 1 cup of the reserved liquid, and stir the purée and the remaining white beans into the soup. Simmer the soup, uncovered, for 15 minutes, thin it if desired with some of the remaining reserve liquid, and season it with salt and pepper. The soup may be made 3 days in advance and kept covered and chilled. Reheat the soup, thinning it with water as desired. Serve the soup with the Parmesan, the bruschetta, and the sausages.

THREE BEAN SPRING MINESTRONE



Three bean spring minestrone image

Enjoy this three bean minestrone soup as a healthy lunch or supper. Full of protein, it will keep you going through the day and contains 3 of your 5-a-day

Provided by Sophie Godwin - Cookery writer

Categories     Lunch, Soup, Starter, Supper

Time 25m

Number Of Ingredients 12

2 tbsp olive oil , plus extra for drizzling
1 banana shallot , chopped
1 fennel bulb , thinly sliced
2 garlic cloves , chopped
400g can cannellini beans
400g can borlotti beans
700ml vegetable stock
100g green beans , chopped
rind of a vegetarian hard cheese , plus 30g, grated
150g frozen peas
1 lemon , zested
handful basil leaves , torn to serve

Steps:

  • Put the oil in a saucepan over a medium heat, add the shallot, fennel, garlic and a pinch of salt and cook until softened. Drain the beans, reserving the starchy water from half of one can. Tip these into the pan along with the stock, green beans and cheese rind. Cook for 15 mins until the green beans are completely softened.
  • Stir in the peas, cook for a couple of mins more, then stir in the lemon zest and grated cheese.

Nutrition Facts : Calories 367 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 8 grams sugar, Fiber 18 grams fiber, Protein 22 grams protein, Sodium 1.3 milligram of sodium

Tips:

  • Use fresh, seasonal vegetables. This will give your soup the best flavor and texture.
  • Don't be afraid to experiment with different vegetables. Minestrone is a great way to use up leftover vegetables, so feel free to add whatever you have on hand.
  • Make a big batch of soup. Minestrone is a great soup to make ahead of time and freeze. This way, you can always have a healthy and delicious meal on hand.
  • Serve minestrone with a side of crusty bread or a salad. This will help to round out the meal and make it more satisfying.

Conclusion:

Minestrone is a delicious and healthy soup that is perfect for any occasion. It is easy to make and can be tailored to your own preferences. Whether you are looking for a quick and easy meal or a hearty and filling soup, minestrone is a great choice.

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