Best 2 Tuscan Minestrone Recipes

Immerse yourself in the flavors of Tuscany with our delectable Tuscan Minestrone recipe. This hearty and wholesome soup is a symphony of fresh vegetables, beans, and pasta, all simmered in a rich and flavorful broth. Our recipe offers a traditional approach to this classic Italian dish, using simple and authentic ingredients to create a comforting and nutritious meal.

In addition to the classic Tuscan Minestrone, we also present a collection of unique and flavorful variations that will tantalize your taste buds. Experiment with our Minestrone with Pesto, where the vibrant flavors of basil and pine nuts add a refreshing twist to the traditional soup. For a taste of the sea, try our Minestrone with Seafood, where succulent shrimp, mussels, and calamari mingle with the vegetables in a flavorful broth.

If you're looking for a lighter and brighter version, our Summer Minestrone is a delightful choice, featuring an array of fresh summer vegetables and a zesty lemon-herb dressing. And for a touch of smokiness, our Tuscan Minestrone with Smoked Sausage infuses the soup with a rich and savory flavor.

Whether you prefer the classic Tuscan Minestrone or one of our enticing variations, each recipe promises a culinary journey through the heart of Tuscany. So, gather your ingredients, prepare your taste buds, and let's embark on a delicious adventure with our Tuscan Minestrone recipes.

Here are our top 2 tried and tested recipes!

RIBOLLITA (TUSCAN MINESTRONE)

Ribollita (Tuscan Minestrone) image

Riboliita is a hearty soup originating in Tuscany. What set this soup apart from other Minestra recipes is the use of stale bread to make the soup more substantial (and to economize, of course). This delicious soup is best made a day before serving because it is even better on the second day.

Provided by evelynathens

Categories Spinach

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

4 tablespoons olive oil
1 red onion, chopped
1 leek, white part only,chopped
2 cloves garlic, chopped
4 carrots, sliced into half inch rounds
4 zucchini, sliced into half inch rounds
1/4 whole savoy cabbage, shredded and chopped
2 cups kale, shredded
2 cups spinach, shredded
4 small potatoes, peeled and cut into one half inch cubes
1 cup green beans, cut into bite size pieces
2 cups cooked cannellini beans, 1 cup pureed,the other left whole
5 cups broth, of your choice,plus
more broth, to thin soup
4 tablespoons tomato paste
1 lb stale Italian bread, sliced and cut into 1 inch cubes
grated parmesan cheese
extra virgin olive oil

Steps:

Heat the olive oil in a large pot and sauté the onion and leek together over low heat until they begin to caramelize; add the garlic and sauté for 1 minute; add all the remaining vegetables; season to taste and stir to mix; cover and cook for 20 minutes or until the vegetables have reduced in volume by half; stir again and add broth; bring to a boil and then lower the heat; add the tomato paste and stir to dissolve; cover and cook the soup for 1 hour; add the beans.
The next day, reheat soup gently and stir in the bread cubes until the bread has turned into a mush (this takes about 10-15 minutes); if the soup is too thick, thin with more stock to suit your taste.
Serve at table with freshly-cracked black pepper, grated parmesan cheese, and drizzle with extra virgin olive oil.

Nutrition Facts : Calories 831.6, Fat 19.8, SaturatedFat 3.6, Cholesterol 1, Sodium 2598.8, Carbohydrate 139, Fiber 19.8, Sugar 14.9, Protein 30.1

TUSCAN MINESTRONE

Tuscan Minestrone image

Here's a simple and tasty minestrone from the American Heart Association Cookbook. You can substitute macaroni or other pasta for the orzo if you choose. We like to add some spicy Mrs. Dash at the end for a little more kick.

Provided by lazyme

Categories < 4 Hours

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1 (14 ounce) can kidney beans, rinsed and drained
1 tablespoon olive oil, extra virgin
3 garlic cloves, minced
1 bay leaf
1/2 teaspoon red pepper flakes, crushed
1 onion, chopped
2 1/2 quarts water
1 leek, sliced
3 carrots, sliced
3 stalks celery, sliced
2 potatoes, peeled and cubed
1 cup green beans, sliced
1 1/2 cups tomato sauce
1 tablespoon mixed Italian herbs
2 zucchini, chopped
1 1/2 cups cannellini beans, drained and rinsed
14 1/2 ounces stewed tomatoes
1/2 cup orzo pasta
2 cups spinach, chopped

Steps:

Place oil in 6 quart saucepan.
Add beans, garlic, bay leaf, red pepper flakes, onion.
Saute 5 minutes.
Add water.
Bring to boil.
Simmer 1 hour.
Add leek, carrots, celery, potatoes, green beans, tomato sauce, herb blend, and pepper.
Cook 30 minutes.
Add zucchini, beans, tomatoes.
Cook 15 minutes.
Add orzo and spinach.
Cook 15 minutes.

Nutrition Facts : Calories 484.7, Fat 6.1, SaturatedFat 1, Sodium 1412.7, Carbohydrate 91.6, Fiber 20.6, Sugar 20.9, Protein 20.8

Tips:

Use fresh vegetables: Fresh vegetables are packed with flavor and nutrients, and they'll make your minestrone taste its best. If you can't find fresh vegetables, frozen vegetables are a good option.
Don't overcook the vegetables: Overcooked vegetables will lose their flavor and texture. Cook them just until they're tender-crisp.
Use a good quality olive oil: Olive oil is a key ingredient in Tuscan cuisine, and it will add a delicious flavor to your minestrone. Make sure to use a good quality extra virgin olive oil.
Season the soup well: Minestrone should be flavorful and well-seasoned. Add salt, pepper, and other spices to taste.
Let the soup rest before serving: Letting the soup rest for a few minutes before serving will allow the flavors to meld together.

Conclusion:

Tuscan minestrone is a delicious, hearty, and healthy soup that is perfect for a cold winter day. It's also a great way to use up leftover vegetables. With its simple ingredients and easy-to-follow instructions, this soup is sure to become a family favorite.