OVER MEDIUM-HIGH HEAT RECIPES

HEARTY MINESTRONE RECIPE | EATINGWELL

Hearty Minestrone Recipe | EatingWell image

This version of the Italian classic soup Minestrone is packed with leeks, potatoes, beans, zucchini, spinach and orzo, making it perfect for a hearty lunch or supper on a cold winter's night. To make a vegetarian version use vegetable rather than chicken broth. Top each bowl with freshly grated Parmigiano-Reggiano for a zesty burst of flavor.

Provided by Kathleen Desmond Stang

Total Time 45 minutes

Number Of Ingredients 14

Ingredients

2 teaspoons extra-virgin olive oil
3 medium leeks, trimmed, washed (see Tip) and thinly sliced
4 cups reduced-sodium chicken broth, or vegetable broth
1 cup water
1 large red potato, diced
2 teaspoons dried thyme
¼ teaspoon salt
½ teaspoon freshly ground pepper
½ cup whole-wheat orzo
1 15-ounce can white beans, rinsed
2 medium zucchini, quartered and thinly sliced
1 pound fresh spinach, stems removed
2 tablespoons cider vinegar
2 tablespoons freshly grated Parmesan cheese, preferably Parmigiano-Reggiano

Steps:

Heat oil in a Dutch oven or large soup pot over medium-high heat. Add leeks and cook, stirring occasionally, until soft, about 3 minutes. Add broth, water, potato, thyme, salt and pepper. Bring to a boil, reduce heat to low and simmer, covered, for 5 minutes.
Add orzo and cook, partially covered, stirring occasionally to prevent sticking, for 5 minutes. Add beans and zucchini and continue to cook, partially covered, until the vegetables and pasta are tender, about 8 minutes more.
Stir in spinach and cook, stirring, until wilted, about 2 minutes. Season the soup with vinegar. Ladle into bowls and garnish with Parmesan.

Nutrition Facts : Calories 298.7 calories, CarbohydrateContent 54.5 g, CholesterolContent 2.2 mg, FatContent 4.8 g, FiberContent 13.8 g, ProteinContent 18.2 g, SaturatedFatContent 0.9 g, SodiumContent 1080.3 mg, SugarContent 7.1 g

STUFFED PEPPER SOUP RECIPE RECIPE | EATINGWELL

Stuffed Pepper Soup Recipe Recipe | EatingWell image

Inspired by stuffed peppers, this soup is ready faster and with fewer dishes too! Have fun with the toppings—we top it with onion, Cheddar cheese and tortilla chips here, but salsa, sour cream and corn would also make stellar additions.

Provided by Adam Dolge

Categories Healthy Fall Soup & Stew Recipes

Total Time 50 minutes

Number Of Ingredients 14

Ingredients

1 tablespoon extra-virgin olive oil
3 large bell peppers, chopped
1 poblano pepper, chopped
1 medium onion, chopped, plus more for serving
1 pound lean ground beef
2 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon ground pepper
¼ teaspoon salt
4 cups low-sodium chicken broth
1 cup quick-cooking brown rice
¼ cup chopped fresh cilantro, plus more for serving
Shredded Cheddar cheese & crushed tortilla chips for serving

Steps:

Heat oil in a large pot over medium-high heat. Add bell peppers, poblano and onion and cook, stirring often, until starting to soften, about 10 minutes. Push the vegetables to the edges. Add beef, garlic, cumin, coriander, ground pepper and salt to the middle and cook, crumbling the beef with a wooden spoon, until it's no longer pink, 3 to 5 minutes.
Stir in broth and rice and bring to a boil. Reduce heat to maintain a low simmer, cover and cook until the rice is tender, 15 to 20 minutes. Remove from heat and stir in cilantro.
Serve the soup topped with cheese, corn chips and more onion and cilantro, if desired.

Nutrition Facts : Calories 570 calories, CarbohydrateContent 51 g, CholesterolContent 81 mg, FatContent 28 g, FiberContent 6 g, ProteinContent 26 g, SaturatedFatContent 10 g, SodiumContent 754 mg, SugarContent 7 g

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