Indulge in a culinary journey with our delightful Vegetable and Bean Soup with Pesto, Minestrone alla Genovese, and Sandwiches with Arugula and Ham. These recipes offer a symphony of flavors and textures, sure to tantalize your taste buds. Embark on a delightful expedition into the world of Italian cuisine, where fresh ingredients, vibrant colors, and aromatic herbs dance together in perfect harmony. From the comforting warmth of the vegetable and bean soup, the hearty goodness of minestrone, to the delectable combination of arugula and ham in sandwiches, this culinary adventure promises an unforgettable experience. Prepare to be captivated by the vibrant flavors and aromas that await you in these culinary creations.
## Recipes Included:
### 1. Vegetable and Bean Soup with Pesto (Minestrone alla Genovese)
Discover the comforting goodness of this classic Italian soup, brimming with a medley of fresh vegetables, beans, and a vibrant pesto sauce. This hearty and flavorful soup is a perfect way to warm up on a chilly day or enjoy a wholesome and nutritious meal.
### 2. Minestrone alla Genovese
Experience the authentic taste of Liguria with this traditional Genovese minestrone. Loaded with an abundance of fresh vegetables, beans, pasta, and pesto, this hearty soup is a celebration of Italian culinary heritage. Prepare to be delighted by its rich flavors and the perfect balance of textures.
### 3. Sandwiches with Arugula and Ham (Panini con Rucola e Prosciutto)
Indulge in a simple yet sophisticated Italian sandwich, featuring the peppery bite of arugula, the salty savor of prosciutto, and the tangy freshness of lemon mayonnaise. Assembled on crusty bread, this sandwich offers a delightful interplay of flavors and textures, making it a perfect lunch or snack option.
MINESTRONE SOUP WITH PASTA, BEANS AND VEGETABLES
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
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.
PESTO BEAN SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large skillet over medium-low heat, 30 seconds. Add the garlic and red pepper flakes and sauté until fragrant, about 1 minute.
- Stir the cannellini beans and 1 cup of water into the skillet. Simmer over medium heat until the mixture is just thickened, 8 minutes. Stir in the pesto and Parmesan.
- Add the chicken broth and celery and cook, stirring occasionally, until the celery is tender, 15 minutes. Stir in the olives and roasted peppers to combine.
CRESPELLE CON PROSCIUTTO COTTO E FONTINA
Provided by Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- In a bowl, beat the egg with 1 tablespoon of the milk. Add the flour and mix until smooth. Incorporate the rest of the milk little by little. Strain the mixture through a fine mesh sieve to remove lumps. Melt 1 tablespoon of the butter in an 8-inch nonstick skillet over medium-low heat. Let the butter cool and add to the batter. Heat the same pan again and ladle enough batter in pan to coat the bottom. When the edge of the crepe begins to color, turn it over and cook the other side for a few seconds. Repeat process until all of the batter is gone.
- Lay out crepes on a countertop, place 1 slice of ham and fontina on top and fold in half to form a half-moon and again to form a triangle. Repeat with remaining crepes, ham, and fontina.
- In a small saute pan, brown remaining 1 tablespoon butter with the sage. Pour into a baking dish. Arrange crepes around dish so they don't overlap. Pour the cream over the crepes, sprinkle the finely grated Parmesan cheese and bake in oven until the top is golden brown.
- Serve while hot.
VEGETABLE-BEAN SOUP
This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple soup is tasty, and extremely gratifying.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 12
Steps:
- In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.
Nutrition Facts : Calories 312 g, Fat 8 g, Fiber 10 g, Protein 11 g, SaturatedFat 1 g
MINESTRONE ALLA GENOVESE (WITH PESTO)
From A Taste of Italy (1996) by The American Cooking Guild: "Minestrone is a soup specialty of central and northern Italy. The soup might be ladled over slices of grilled country-style bread. The roots of this practice may stem from medieval times when castle servants made soup from wild herbs and recycled trenchers, which were large pieces of bread used as serving plates."
Provided by Heather3271
Categories Beans
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- In a large saucepan, heat oil.
- Saute onion and garlic 2-3 minutes.
- Add cabbage, celery, and carrots. Saute 5 minutes.
- Add broth, water, tomato paste, and herbs. Partially cover pan and simmer 30 minutes.
- Add zucchini, beans, and salami; cook 15 minutes.
- Add pasta; cook until al dente.
- Add salt and pepper.
- Stir in pesto sauce just before serving.
- Serve in large bowls with grated cheese.
Tips:
- To save time, use pre-cut vegetables and canned beans.
- If you don't have pesto, you can use a store-bought variety or make your own with fresh basil, olive oil, pine nuts, and Parmesan cheese.
- For a thicker soup, add more beans or vegetables.
- To make the soup heartier, add some cooked meat, such as chicken, beef, or sausage.
- Serve the soup with a side of crusty bread or crackers.
- For the sandwiches, use fresh arugula and thinly sliced ham.
- Add a drizzle of olive oil and a sprinkle of salt and pepper to the sandwiches for extra flavor.
- Serve the sandwiches immediately or wrap them in plastic wrap and store them in the refrigerator for later.
Conclusion:
These recipes are all easy to make and can be tailored to your own taste preferences. The vegetable and bean soup is a healthy and hearty meal that is perfect for a cold winter day. The sandwiches with arugula and ham are a quick and easy lunch or snack that are perfect for on-the-go. With a little planning, you can have a delicious and satisfying meal in no time.
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