MINESTRONE WITH PASTA RECIPES

Name: Minestrone Soup with Pasta, Beans and Vegetables
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 4 servings
Cuisine: italian
Ingredients: 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

MINESTRONE SOUP WITH PASTA, BEANS AND VEGETABLES RECIPE ...

Minestrone Soup with Pasta, Beans and Vegetables Recipe ... 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

Total Time 4 hours 15 minutes

Prep Time 15 minutes

Cook Time 4 hours 0 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

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.

MINESTRONE SOUP | JAMIE OLIVER RECIPES

Minestrone soup | Jamie Oliver recipes image

This hearty and nutritious minestrone soup is brilliant at embracing what you’ve got in your fridge. We make it every month and all the kids love it – it’s one of the dishes where they always go in for seconds. It’s super-easy to tweak according to the vegetables you have in the house – embrace the seasons but also use the best of your freezer and store cupboard, let it flex for you. And if you want to keep it veggie, leave out the bacon and just go straight to the veg.

Total Time 30 minutes

Yield 8

Number Of Ingredients 14

Ingredients

4 rashers of higher-welfare smoked streaky bacon optional
olive oil
1 clove of garlic
2 small onions
2 fresh bay leaves
2 carrots
2 sticks of celery
2 large handfuls of seasonal greens, such as savoy cabbage, curly kale, chard
1 vegetable stock cube
1 x 400 g tin of quality plum tomatoes
2 x 400 g tins of beans, such as cannellini, butter, or mixed
100 g dried pasta
Parmesan cheese to serve
extra virgin olive oil

Steps:

1. Put a large shallow casserole pan on a medium-high heat.
2. Finely slice the bacon, if using, and sprinkle into the pan with 1 tablespoon of olive oil, stirring occasionally while you prep your veg.
3. 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.
4. Trim and chop the carrots and celery into rough 1cm dice, adding to the pan as you go. Remove and finely chop any tough stalks from your greens and add to the pan. Cook for 10 to 15 minutes, stirring regularly, or until softened and caramelised.
5. Crumble in the stock cube, pour in the tinned tomatoes, breaking them up with your spoon, then add 1 tin’s worth of water.
6. Pour in the beans, juice and all, then add a pinch of sea salt and black pepper.
7. Shred your greens and sprinkle into the pan, top up with 600ml of boiling kettle water, then add the pasta. Cover and leave to simmer for 10 to 15 minutes, or until the pasta is just cooked and the soup has thickened to your liking.
8. Season the soup to perfection, then serve it with a grating of Parmesan cheese and a drizzle of extra virgin olive oil. A sprinkling of fresh baby basil leaves will always be delicious, if you’ve got them, and my kids enjoy it with a dollop of pesto on top, too.

Nutrition Facts : Calories 171 calories, FatContent 3.7 g fat, SaturatedFatContent 0.7 g saturated fat, ProteinContent 8.1 g protein, CarbohydrateContent 28.5 g carbohydrate, SugarContent 7.1 g sugar, SodiumContent 0.8 g salt, FiberContent 5.4 g fibre

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1. Peel and finely chop the garlic and onion. Trim and roughly chop the carrots, celery and courgette, then add the vegetables to a large bowl.
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12. Add a splash more stock or water to loosen, if needed.
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1. Peel and finely chop the garlic and onion. Trim and roughly chop the carrots, celery and courgette, then add the vegetables to a large bowl.
2. Cut the ends off the leek, quarter it lengthways, wash it under running water, then cut into 1cm slices. Add to the bowl.
3. Scrub and dice the potato. Drain the cannellini beans, then set aside. Finely slice the bacon.
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