EASY MINESTRONE RECIPE RECIPES

Name: Easy Dutch Oven Minestrone Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings (2-3/4 quarts).
Cuisine: Europe, Italian
Ingredients: 2 cans (14-1/2 ounces each) beef broth; 1 jar (24 ounces) marinara sauce; 3 cups frozen mixed vegetables, thawed; 1 can (15-1/2 ounces) navy beans, rinsed and drained; 24 frozen fully cooked Italian meatballs, thawed; 5 ounces frozen chopped spinach, thawed and squeezed dry (about ½ cup); 1 package (9 ounces) refrigerated cheese tortellini; Shredded Parmesan cheese

EASY DUTCH OVEN MINESTRONE SOUP RECIPE: HOW TO MAKE IT

Easy Dutch Oven Minestrone Soup Recipe: How to Make It image

This Dutch oven minestrone soup is quick to prepare with shortcut ingredients and is ready in less than an hour. Add a salad and a warm crusty loaf of bread to round out the meal. —Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 8 servings (2-3/4 quarts).

Number Of Ingredients 8

Ingredients

2 cans (14-1/2 ounces each) beef broth
1 jar (24 ounces) marinara sauce
3 cups frozen mixed vegetables, thawed
1 can (15-1/2 ounces) navy beans, rinsed and drained
24 frozen fully cooked Italian meatballs, thawed
5 ounces frozen chopped spinach, thawed and squeezed dry (about ½ cup)
1 package (9 ounces) refrigerated cheese tortellini
Shredded Parmesan cheese

Steps:

In a Dutch oven, combine broth, marinara sauce and mixed vegetables. Bring to a boil; add beans, meatballs and spinach. Simmer, uncovered, for 5 minutes. Stir in tortellini; cook 7 minutes longer. Serve with Parmesan cheese.

Nutrition Facts : Calories 384 calories, FatContent 15g fat (6g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 1467mg sodium, CarbohydrateContent 44g carbohydrate (7g sugars, FiberContent 9g fiber), ProteinContent 21g protein.

MINESTRONE SOUP RECIPE | ELLIE KRIEGER | FOOD NETWORK

Minestrone Soup Recipe | Ellie Krieger | Food Network image

Cook up a pot of Ellie Krieger's healthy Minestrone Soup from Food Network, loaded with fresh veggies, pasta and herbs.

Provided by Ellie Krieger

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 16

Ingredients

2 tablespoons extra-virgin olive oil
1 large onion, diced
4 cloves garlic, minced
2 stalks celery, diced
1 large carrot, diced
1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
1 teaspoon dried oregano
1 teaspoon dried basil
Kosher salt and freshly ground pepper
1 28-ounce can no-salt-added diced tomatoes
1 14-ounce can crushed tomatoes
6 cups low-sodium chicken broth
1 15-ounce can low-sodium kidney beans, drained and rinsed
1 cup elbow pasta
1/3 cup finely grated parmesan cheese
2 tablespoons chopped fresh basil

Steps:

Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

Nutrition Facts : Calories 260, FatContent 8 grams, SaturatedFatContent 2 grams, CholesterolContent 5 milligrams, SodiumContent 560 milligrams, CarbohydrateContent 37 grams, FiberContent 10 grams, ProteinContent 15 grams

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