CHEF JOHN'S MINESTRONE SOUP RECIPE - ALLRECIPES.COM
This is the type of dish I never make the same way twice, but I hope you give this amazing minestrone recipe a try soon, but only once.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Total Time 1 hours 45 minutes
Prep Time 20 minutes
Cook Time 1 hours 25 minutes
Yield 6 servings
Number Of Ingredients 20
Steps:
- Heat 2 tablespoons olive oil in large stock pot over medium-high heat. Add pancetta; cook and stir until it begins to brown, 2 to 3 minutes. Stir in onions and celery; cook and stir until onions start to turn translucent, about 3 minutes. Stir in minced garlic and cook for another minute.
- Pour chicken broth, water, and plum tomatoes into the pancetta and onion mixture. Bring to a simmer.
- Stir cranberry beans, cabbage, garbanzo beans, red pepper flakes, Italian seasoning, and 2 teaspoons salt into broth mixture. Bring to a simmer and cook until cranberry beans are tender, adding more water as needed if the soup becomes too thick, about 45 minutes.
- Stir in Swiss chard and simmer until softened, about 15 minutes. Season with salt and black pepper to taste.
- Stir in pasta and increase heat to medium-high and simmer until pasta is tender, about 15 minutes. Ladle into bowls and top with extra virgin olive oil, Parmigiano-Reggiano cheese, and Italian parsley.
Nutrition Facts : Calories 483.6 calories, CarbohydrateContent 53.9 g, CholesterolContent 15.8 mg, FatContent 23 g, FiberContent 14.4 g, ProteinContent 17.9 g, SaturatedFatContent 4.9 g, SodiumContent 2019.6 mg, SugarContent 7.5 g
CONTEST-WINNING EASY MINESTRONE RECIPE: HOW TO MAKE IT
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
Total Time 01 hours 05 minutes
Prep Time 25 minutes
Cook Time 40 minutes
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 18
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, FatContent 4g fat (1g saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 443mg sodium, CarbohydrateContent 29g carbohydrate (7g sugars, FiberContent 7g fiber), ProteinContent 8g protein. Diabetic Exchanges 2 starch
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CONTEST-WINNING EASY MINESTRONE RECIPE: HOW TO MAKE IT
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- 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.
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- Put a large shallow casserole pan on a medium-high heat.
- Finely slice the bacon, if using, and sprinkle into the pan with 1 tablespoon of olive oil, stirring occasionally while you prep your veg.
- Peel and finely chop the garlic and onion, adding the garlic to the pan with the bay leaves as soon as the bacon turns golden, followed by the onions.
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