Best Garden Patch Minestrone Recipes

GARDEN MINESTRONE

Garden Minestrone image

At Italian restaurants, I always order minestrone. After doing many trial-and-error batches, I developed a hearty veggie soup my whole family craves-kids and all. -Hillery Martin, Junction City, Kansas

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 10 servings (about 4 quarts).

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil
7 medium carrots, chopped
7 celery ribs, chopped
1 medium onion, chopped
3 medium zucchini, chopped
2 yellow summer squash (about 3 cups), chopped
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried sage leaves
1/8 teaspoon crushed red pepper flakes, optional
3 garlic cloves, finely chopped
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained, divided
1 can (15 ounces) crushed tomatoes
2 cartons (32 ounces each) reduced-sodium chicken broth
1 cup uncooked ditalini or other small pasta
12 cups chopped fresh spinach (12 ounces)

Steps:

In a 6-quart stockpot, heat oil over medium heat. Add carrots, celery and onion; cook until tender, 6-8 minutes. Add zucchini, yellow squash and seasonings; cook and stir until squash is crisp-tender, 4-6 minutes. Add garlic; cook 1 minute longer., Mash 1/2 cup beans with a fork. Stir mashed beans and tomatoes into vegetables. Add broth; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes., Stir in pasta and remaining beans; return to a boil. Cook, uncovered, 7-9 minutes or just until pasta is tender. Discard bay leaves. Stir in spinach; cook until spinach is wilted., Freeze option: Add remaining beans but not pasta and spinach. Cool soup; freeze in freezer containers for up to 3 months. To use, partially thaw in refrigerator overnight. Place in a Dutch oven. Bring to a boil. Stir in pasta; return to a boil. Reduce heat; cook, uncovered, for 7-9 minutes or until pasta is tender. Discard bay leaves. Add spinach and cook until wilted.

Nutrition Facts : Calories 209 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 929mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 9g fiber), Protein 12g protein.

THE BEST MINESTRONE

The Best Minestrone image

While it's positively packed with vegetables, this soup is still hearty and filling. We rendered the fat from pancetta and used it to cook the vegetables to add more depth of flavor. The addition of white beans and pasta help make it a meal.

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

3 tablespoons olive oil
4 ounces pancetta, cut into 1/8-inch pieces
3 large carrots, cut into 1/2-inch pieces
2 large celery stalks, cut into 1/2-inch pieces
1 medium yellow onion, chopped
3 cloves garlic, finely grated
2 bay leaves
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
12 ounces small Yukon potatoes, quartered
1 large zucchini, cut into 1/2-inch pieces
One 14-ounce can whole peeled tomatoes, crushed
4 cups packed curly kale leaves, torn
One 15-ounce can cannellini beans plus liquid
1/2 cup dry ditalini or other small pasta shape
Grated Parmesan, for serving

Steps:

Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the meat is golden brown on all sides, 5 to 7 minutes. Transfer the pancetta with a slotted spoon to a large bowl, leaving the fat in the pot.
Reduce the heat to medium. Add the carrots, celery, onions, garlic, bay leaves, red pepper flakes, 4 teaspoons salt and 1/2 teaspoon black pepper and cook, stirring occasionally, until tender but not browned, 6 to 8 minutes. Add the potatoes and zucchini and cook, stirring occasionally, until slightly softened, about 5 minutes. Return the pancetta to the pot, stir in the tomatoes and 8 cups water and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the potatoes are just tender, about 20 minutes.
Add the kale, beans and their liquid and pasta and continue to cook until the pasta is cooked through and the kale is tender, about 10 minutes. Discard the bay leaves and season with more salt and pepper if necessary. Serve with grated Parmesan.

MINESTRONE

Minestrone image

Vegetables and herbs fresh from my garden make this one of our favorite soups. This recipe makes a lot, so it's perfect for large gatherings or to freeze in smaller containers for fast meals.-Virginia Bauer, Botkins, Ohio

Provided by Taste of Home

Categories Dinner Lunch

Time 1h50m

Yield 20 servings (5 quarts).

Number Of Ingredients 20

Ingredients

2 cups coarsely chopped onions
1 cup sliced celery
1/4 cup minced fresh parsley
1/4 cup canola oil
2 garlic cloves, minced
5 cups beef broth
2 cups chopped tomatoes or 1 can (14-1/2 ounces) diced tomatoes, drained
1 can (15 ounces) tomato sauce
2 cups coarsely chopped cabbage
1 cup sliced fresh carrots
2 teaspoons dried basil or Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds ground beef
1-1/2 cups sliced zucchini
1 cup cut fresh green beans
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 cup uncooked ditalini or 4 ounces spaghetti, broken into 3-inch pieces
1 cup grated Parmesan cheese

Steps:

In a stockpot, saute the onions, celery and parsley in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, tomato sauce, cabbage, carrots, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , In a large skillet, cook beef over medium heat until no longer pink; drain. Stir into soup along with the zucchini, beans and pasta. Cover and simmer for 15-20 minutes or until vegetables and pasta are tender. Top each serving with cheese.

Nutrition Facts : Calories 209 calories, Fat 9g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 538mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 4g fiber), Protein 14g protein.

EASY CAMPING MINESTRONE

Easy Camping Minestrone image

This recipe is known as Garden Patch Minestrone and comes from a Betty Crocker cook book.

Provided by Annelise Friedman @Annelise_Friedman

Categories Bean Soups

Number Of Ingredients 11

Ingredients

2 tablespoon(s) olive oil
2 - 2 medium carrots, thinly sliced
2 - stalks celery, thinly sliced
1 - small onion, chopped
1/2 teaspoon(s) garlic powder
1-2 - medium zucchini, chopped
1 tablespoon(s) dried basil
1 5.6 oz box(es) hamburger helper
1 15 oz. can(s) dark red kidney beans, rinsed and drained
5 cup(s) water
1 14.5 oz can(s) diced tomatoes with basil, garlic and oregano, undrained

Steps:

AT HOME:
Chop the vegetables & place them in zip lock bags. Refrigerate/freeze them prior to leaving for the trip.
Combine powder spices and place in a zip lock bag.
AT CAMP:
Light a generous amount of briquettes.
Lightly oil or spray dutch oven.
Saute oil, carrots, celery, onion and garlic over a full compliment of coals until vegetables are almost tender, about 10 minutes.
Move bottom coals to a ring around base of dutch oven. Stir in zucchini, basil, uncooked pasta and sauce mix (from Hamburger Helper box), beans, tomatoes and water.
Cover lid with as many coals as needed to bring soup to strong bubble. Simmer for 35-40 minutes or until vegetables are cooked the way you like them. Serve with grated Parmesan cheese if desired.