VEGETABLE MINESTRONE SOUP RECIPES
VEGETABLE SOUP RECIPES - BBC GOOD FOOD
Cook a warming vegetable soup and be well on your way to 5-a-day. Whether using a soup maker or hand blender, our recipes are simple, speedy and satisfying.
Provided by Good Food team
Number Of Ingredients 1
MINESTRONE SOUP | JAMIE OLIVER RECIPES
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
Steps:
- 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.
- 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.
- Crumble in the stock cube, pour in the tinned tomatoes, breaking them up with your spoon, then add 1 tin’s worth of water.
- Pour in the beans, juice and all, then add a pinch of sea salt and black pepper.
- 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.
- 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
More about "vegetable minestrone soup recipes"
EASY MINESTRONE SOUP RECIPE | JAMIE OLIVER SOUP RECIPES
Hearty and nutritious, minestrone soup is a tasty crowd-pleaser and is super-easy to tweak according to the vegetables you have in the house.
From jamieoliver.com
Total Time 1 hours 20 minutes
Calories 175 calories per serving
From jamieoliver.com
Total Time 1 hours 20 minutes
Calories 175 calories per serving
- 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.
- Cut the ends off the leek, quarter it lengthways, wash it under running water, then cut into 1cm slices. Add to the bowl.
- Scrub and dice the potato. Drain the cannellini beans, then set aside. Finely slice the bacon.
- Heat 2 tablespoons of oil in a large saucepan over a medium heat. Add the bacon and fry gently for 2 minutes, or until golden.
- Add the garlic, onion, carrots, celery, courgette, leek, oregano and bay and cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally.
- Add the potato, cannellini beans and plum tomatoes, then pour in the vegetable stock. Stir well, breaking up the tomatoes with the back of a spoon.
- Cover with a lid and bring everything slowly to the boil, then simmer for about 30 minutes, or until the potato is cooked through. Meanwhile...
- Remove and discard any tough stalks bits from the greens, then roughly chop.
- Using a rolling pin, bash the pasta into pieces while it’s still in the packet or wrap in a clean tea towel.
- To check the potato is cooked, pierce a chunk of it with a sharp knife – if it pierces easily, it’s done.
- Add the greens and pasta to the pan, and cook for a further 10 minutes, or until the pasta is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Try some just before the time is up to make sure you cook it perfectly.
- Add a splash more stock or water to loosen, if needed.
- Pick over the basil leaves (if using) and stir through. Season to taste with sea salt and black pepper, then serve with a grating of Parmesan and a slice of wholemeal bread, if you like.
See details
MINESTRONE SOUP | JAMIE OLIVER RECIPES
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.
From jamieoliver.com
Total Time 30 minutes
Calories 171 calories per serving
From jamieoliver.com
Total Time 30 minutes
Calories 171 calories per serving
- 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.
- 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.
- Crumble in the stock cube, pour in the tinned tomatoes, breaking them up with your spoon, then add 1 tin’s worth of water.
- Pour in the beans, juice and all, then add a pinch of sea salt and black pepper.
- 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.
- 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.
See details
EASY MINESTRONE SOUP RECIPE | JAMIE OLIVER SOUP RECIPES
Hearty and nutritious, minestrone soup is a tasty crowd-pleaser and is super-easy to tweak according to the vegetables you have in the house.
From jamieoliver.com
Total Time 1 hours 20 minutes
Calories 175 calories per serving
From jamieoliver.com
Total Time 1 hours 20 minutes
Calories 175 calories per serving
- 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.
- Cut the ends off the leek, quarter it lengthways, wash it under running water, then cut into 1cm slices. Add to the bowl.
- Scrub and dice the potato. Drain the cannellini beans, then set aside. Finely slice the bacon.
- Heat 2 tablespoons of oil in a large saucepan over a medium heat. Add the bacon and fry gently for 2 minutes, or until golden.
- Add the garlic, onion, carrots, celery, courgette, leek, oregano and bay and cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally.
- Add the potato, cannellini beans and plum tomatoes, then pour in the vegetable stock. Stir well, breaking up the tomatoes with the back of a spoon.
- Cover with a lid and bring everything slowly to the boil, then simmer for about 30 minutes, or until the potato is cooked through. Meanwhile...
- Remove and discard any tough stalks bits from the greens, then roughly chop.
- Using a rolling pin, bash the pasta into pieces while it’s still in the packet or wrap in a clean tea towel.
- To check the potato is cooked, pierce a chunk of it with a sharp knife – if it pierces easily, it’s done.
- Add the greens and pasta to the pan, and cook for a further 10 minutes, or until the pasta is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Try some just before the time is up to make sure you cook it perfectly.
- Add a splash more stock or water to loosen, if needed.
- Pick over the basil leaves (if using) and stir through. Season to taste with sea salt and black pepper, then serve with a grating of Parmesan and a slice of wholemeal bread, if you like.
See details
VEGETABLE TURKEY SOUP RECIPE: HOW TO MAKE IT
Low-sodium ingredients don't diminish the full flavor of this brothy ground turkey vegetable soup. The turkey lends a heartiness that everyone will welcome on a cold blustery evening. —Bonnie LeBarron, Forestville, New York
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 15 minutes
Category Lunch
Cuisine Europe, Italian
Calories 272 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 15 minutes
Category Lunch
Cuisine Europe, Italian
Calories 272 calories per serving
- In a Dutch oven coated with cooking spray, cook turkey, celery and onion over medium heat until meat is no longer pink, 5-7 minutes, breaking turkey into crumbles. Add garlic; cook 1 minute longer. Drain. , Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1 hour or until vegetables are tender. Discard bay leaf.
See details
TUSCAN VEGETABLE SOUP RECIPE | ELLIE KRIEGER | FOOD NETWORK
Simmer a pot of Ellie Krieger's healthy Tuscan Vegetable Soup recipe from Food Network, a classic vegetable soup loaded with zucchini, beans, tomatoes and more.
From foodnetwork.com
Reviews 4.7
Total Time 35 minutes
Category main-dish
Cuisine european
Calories 145 calorie per serving
From foodnetwork.com
Reviews 4.7
Total Time 35 minutes
Category main-dish
Cuisine european
Calories 145 calorie per serving
- Serve topped with Parmesan, if desired.
See details
MINESTRONE SOUP | JAMIE OLIVER RECIPES
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.
From jamieoliver.com
Total Time 30 minutes
Calories 171 calories per serving
From jamieoliver.com
Total Time 30 minutes
Calories 171 calories per serving
- 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.
- 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.
- Crumble in the stock cube, pour in the tinned tomatoes, breaking them up with your spoon, then add 1 tin’s worth of water.
- Pour in the beans, juice and all, then add a pinch of sea salt and black pepper.
- 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.
- 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.
See details
EASY MINESTRONE SOUP RECIPE | JAMIE OLIVER SOUP RECIPES
Hearty and nutritious, minestrone soup is a tasty crowd-pleaser and is super-easy to tweak according to the vegetables you have in the house.
From jamieoliver.com
Total Time 1 hours 20 minutes
Calories 175 calories per serving
From jamieoliver.com
Total Time 1 hours 20 minutes
Calories 175 calories per serving
- 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.
- Cut the ends off the leek, quarter it lengthways, wash it under running water, then cut into 1cm slices. Add to the bowl.
- Scrub and dice the potato. Drain the cannellini beans, then set aside. Finely slice the bacon.
- Heat 2 tablespoons of oil in a large saucepan over a medium heat. Add the bacon and fry gently for 2 minutes, or until golden.
- Add the garlic, onion, carrots, celery, courgette, leek, oregano and bay and cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally.
- Add the potato, cannellini beans and plum tomatoes, then pour in the vegetable stock. Stir well, breaking up the tomatoes with the back of a spoon.
- Cover with a lid and bring everything slowly to the boil, then simmer for about 30 minutes, or until the potato is cooked through. Meanwhile...
- Remove and discard any tough stalks bits from the greens, then roughly chop.
- Using a rolling pin, bash the pasta into pieces while it’s still in the packet or wrap in a clean tea towel.
- To check the potato is cooked, pierce a chunk of it with a sharp knife – if it pierces easily, it’s done.
- Add the greens and pasta to the pan, and cook for a further 10 minutes, or until the pasta is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Try some just before the time is up to make sure you cook it perfectly.
- Add a splash more stock or water to loosen, if needed.
- Pick over the basil leaves (if using) and stir through. Season to taste with sea salt and black pepper, then serve with a grating of Parmesan and a slice of wholemeal bread, if you like.
See details
MINESTRONE SOUP RECIPE | ELLIE KRIEGER | FOOD NETWORK
Cook up a pot of Ellie Krieger's healthy Minestrone Soup from Food Network, loaded with fresh veggies, pasta and herbs.
From foodnetwork.com
Reviews 4.8
Total Time 45 minutes
Cuisine italian
Calories 260 per serving
From foodnetwork.com
Reviews 4.8
Total Time 45 minutes
Cuisine italian
Calories 260 per serving
- 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.
See details
SLOW-COOKER VEGETABLE MINESTRONE SOUP RECIPE - EATI…
A winter classic, this crock pot version of minestrone is heavy on the vegetables and light on the pasta, keeping carbs in check while providing plenty of flavor. Laura Walsh Source: Diabetic Living …
From eatingwell.com
From eatingwell.com
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VEGETABLE SOUP RECIPES - TASTE OF HOME
Satisfy your healthy diet with these great vegetable soup recipes, including split pea soup, chicken vegetable soup, beef vegetable soup, mixed vegetable soup and …
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EASY VEGETABLE SOUP RECIPE (ONE POT) | ONE POT RECIPES
Jun 27, 2018 · To make crockpot vegetable soup/ slow cooker vegetable soup, add all the ingredients in a slow cooker and cook on low for 5 hours. To make creamy vegetable soup, add some heavy cream at the end. To make vegetable barley soup…
From onepotrecipes.com
From onepotrecipes.com
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10 BEST ITALIAN MINESTRONE SOUP RECIPES - YUMMLY
Mar 19, 2022 · The Best Italian Minestrone Soup Recipes on Yummly | Italian Minestrone Soup, Italian Minestrone Soup, Italian Minestrone Soup ... green beans, vegetable broth and 13 more. Italian Minestrone Soup …
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From yummly.com
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OUR BEST SLOW-COOKER SOUP RECIPES | SOUTHERN LIVING
Jan 04, 2022 · Recipe: Slow-Cooker Sausage Minestrone. Prepare this minestrone in your slow-cooker over the weekend. Freeze the soup for later. All you have to do when you're short on time is reheat the soup …
From southernliving.com
From southernliving.com
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20 NOURISHING SOUP RECIPES MADE FOR A CROWD | MARTHA STE…
Jan 07, 2020 · An added bonus of many of these big-batch soup recipes is that they can be frozen. Pop individual portions in the freezer so that they're ready anytime you need a quick lunch or crowd-friendly bowls. All of these recipes serve at least six and up to 12 people. These soup recipes …
From marthastewart.com
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CROCK POT VEGETABLE BEEF SOUP | FAVORITE FAMILY RECIPES
Oct 31, 2020 · Crock Pot Beef Vegetable Soup. Crock Pot Beef Vegetable Soup takes me right back to the cozy days of my childhood, when the savory smell would greet us coming home from …
From favfamilyrecipes.com
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VEGETABLE SOUP RECIPES - TASTE OF HOME
Satisfy your healthy diet with these great vegetable soup recipes, including split pea soup, chicken vegetable soup, beef vegetable soup, mixed vegetable soup and …
From tasteofhome.com
From tasteofhome.com
See details
EASY VEGETABLE SOUP RECIPE (ONE POT) | ONE POT RECIPES
Jun 27, 2018 · To make crockpot vegetable soup/ slow cooker vegetable soup, add all the ingredients in a slow cooker and cook on low for 5 hours. To make creamy vegetable soup, add some heavy cream at the end. To make vegetable barley soup…
From onepotrecipes.com
From onepotrecipes.com
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10 BEST ITALIAN MINESTRONE SOUP RECIPES - YUMMLY
Mar 19, 2022 · The Best Italian Minestrone Soup Recipes on Yummly | Italian Minestrone Soup, Italian Minestrone Soup, Italian Minestrone Soup ... green beans, vegetable broth and 13 more. Italian Minestrone Soup …
From yummly.com
From yummly.com
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OUR BEST SLOW-COOKER SOUP RECIPES | SOUTHERN LIVING
Jan 04, 2022 · Recipe: Slow-Cooker Sausage Minestrone. Prepare this minestrone in your slow-cooker over the weekend. Freeze the soup for later. All you have to do when you're short on time is reheat the soup …
From southernliving.com
From southernliving.com
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20 NOURISHING SOUP RECIPES MADE FOR A CROWD | MARTHA STE…
Jan 07, 2020 · An added bonus of many of these big-batch soup recipes is that they can be frozen. Pop individual portions in the freezer so that they're ready anytime you need a quick lunch or crowd-friendly bowls. All of these recipes serve at least six and up to 12 people. These soup recipes …
From marthastewart.com
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CROCK POT VEGETABLE BEEF SOUP | FAVORITE FAMILY RECIPES
Oct 31, 2020 · Crock Pot Beef Vegetable Soup. Crock Pot Beef Vegetable Soup takes me right back to the cozy days of my childhood, when the savory smell would greet us coming home from …
From favfamilyrecipes.com
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VEGETARIAN MINESTRONE SOUP RECIPE
Mar 21, 2022 · With less than 100 calories per serving and just over 1 gram of naturally occurring fat, this vegetarian (and vegan!) minestrone is a great low-calorie and nearly fat-free soup. You may also want to try this crock pot vegetarian vegetable minestrone soup …
From thespruceeats.com
From thespruceeats.com
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30+ HOMEMADE VEGETABLE SOUPS FOR CHILLY NIGHTS | MYRE…
Mar 02, 2021 · These homemade vegetable soups aren't necessarily vegetarian, as some also feature meats like crumbled bacon, rotisserie chicken, and meatballs. However, veggies are definitely the star of these soup recipes…
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CLASSIC MINESTRONE SOUP - ALLRECIPES
Minestrone is a hearty, traditional Italian soup typically made with beans, pasta and lots of vegetables. Enjoy the slow-cooked flavor in just about 30 minutes.
From allrecipes.com
From allrecipes.com
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VEGETABLE BEEF SOUP II RECIPE | ALLRECIPES
The flavor was a little shallow. I used a high quality beef broth in lieu of water and bouillon (which no doubt added flavor), and I added fresh kale and black-eyed peas. I believe this soup needs more spice. (I followed the receipe to the letter on the spice.) With all the good beef soup recipes …
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EASY VEGETABLE SOUP RECIPE - THE SPRUCE EATS
Jul 30, 2021 · Having a tasty vegetable soup recipe is a great addition to every home cook's book. Easy to make, filling, and delicious, vegetable soups can be a complete and filling meal. Plus, they …
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VEGETARIAN MINESTRONE SOUP RECIPE
Mar 21, 2022 · With less than 100 calories per serving and just over 1 gram of naturally occurring fat, this vegetarian (and vegan!) minestrone is a great low-calorie and nearly fat-free soup. You may also want to try this crock pot vegetarian vegetable minestrone soup …
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VEGETABLE BEEF SOUP II RECIPE | ALLRECIPES
The flavor was a little shallow. I used a high quality beef broth in lieu of water and bouillon (which no doubt added flavor), and I added fresh kale and black-eyed peas. I believe this soup needs more spice. (I followed the receipe to the letter on the spice.) With all the good beef soup recipes …
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From allrecipes.com
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