PESTO MINESTRONE
Natalie Cataldo relies on store-bought pesto to provide mild flavor to this chunky tortellini and vegetable soup. "It's a hit in my house," says the Des Moines, Iowa cook. "If you don't like zucchini, use another vegetable," she suggests.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, mixed vegetables, broth, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 3 minutes. , Add the tortellini, zucchini and pesto. Simmer, uncovered, 7-9 minutes longer or until pasta and vegetables are tender.
Nutrition Facts : Calories 337 calories, Fat 12g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 1063mg sodium, Carbohydrate 47g carbohydrate (8g sugars, Fiber 7g fiber), Protein 15g protein.
GREEN MINESTRONE WITH PESTO
Green Minestrone with Pesto is a healthful taste of spring! A twist on classic Italian minestrone, this version has lots of spring vegetables which will make transitioning from cold weather to warm weather easy and delicious!
Provided by By: Carol | From A Chef's Kitchen
Categories Soups and Stews
Time 1h
Number Of Ingredients 18
Steps:
- Heat olive oil in a Dutch oven over medium-high heat. Add the leek and celery, reduce heat to medium and cook 7 to 8 minutes or until vegetables are softened. Add garlic and cook 15 seconds or until fragrant.
- Add vegetable broth, bay leaf and thyme sprigs. Bring to a boil.
- Add zucchini, green beans, cabbage, beans, basil, oregano and crushed red pepper flakes. Reduce heat to low, cover slighlty and cook 20 minutes or until vegetables are tender.
- Add peas and parsley and heat through. Add salt and pepper to taste.
- Top with a dollop of pesto.
Nutrition Facts : ServingSize 1, Calories 233 kcal, Carbohydrate 15 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, Sodium 1290 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 6 g
GREEN MINESTRONE
Minestrone is literally a BIG soup. This one tastes like it simmered all day.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat a soup pot over medium high heat. Add oil and pancetta or prosciutto. Saute 2 minutes and add onions, celery, garlic, zucchini and bay to the pot. Season vegetables with salt and pepper, to your taste. Saute vegetables 5 minutes, stirring frequently. Add white beans, garbanzo beans and chicken broth to the pot. Cover soup and bring to a boil. Add pasta and green beans to the soup and cook 8 minutes, or until pasta is just tender. Stir in spinach to wilt, 1 minute. Stir in grated cheese and ladle soup into bowls. Top soup with torn or shredded basil or chopped parsley.
GREEN PESTO MINESTRONE
A generous grating of parmesan balances the citrus in this fresh, healthy pesto soup. A simple veggie supper you can serve with fluffy garlic flatbreads
Provided by Esther Clark
Categories Dinner, Soup, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan, add the onion, celery and a pinch of salt, and fry for 8 mins until soft. Add the stock with the zest and juice of the lemons, and season. Stir in the orzo and cook for 5 mins, then add the peas and spinach, and cook for a further 5 mins. Swirl though the pesto and season.
- Heat the flatbreads, if using, following pack instructions. Ladle the soup generously into bowls and top with a handful of parmesan. Serve with the flatbread to dip.
Nutrition Facts : Calories 334 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 19 grams protein, Sodium 1.4 milligram of sodium
RED WINTER MINESTRONE WITH WINTER GREENS PESTO
The thing I like most about this soup is the pesto made from the greens of the beets and turnips, along with the kale. Yep, I'm going tip-to-tail. The soup itself gets its lovely red color from beets. You'll have more pesto than you need for the soup, so serve the leftovers over pasta or freeze for future soups. Serve the minestrone with crusty bread and a salad.
Provided by Oxbow Farm
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h5m
Yield 4
Number Of Ingredients 25
Steps:
- Bring a large pot of salted water to a boil. Prepare a bowl of ice water. Strip beet greens, turnip greens, and kale from their coarse stems and wash leaves well. Working in batches, cook each bunch in boiling water until bright green and slightly limp, about 1 minute. Transfer immediately to ice water and repeat with remaining greens. Discard cooking water.
- Remove greens from ice water and squeeze out as much water as possible.
- Combine greens, 2/3 cup olive oil, 2 cloves garlic, Parmigiano Reggiano cheese, and 1/2 teaspoon kosher salt in blender or food processor; blend until smooth. Transfer pesto to a bowl and cover surface with plastic wrap.
- Heat 1/4 cup olive oil in large pot over medium-high heat. Stir in onion, grated tomato, 4 cloves minced garlic, rosemary, 1/2 teaspoon kosher salt, bay leaf, and chili flakes. Cook, stirring frequently, for 5 minutes; reduce heat to low. Continue cooking and stirring until vegetables are a deep golden brown, 20 to 30 minutes.
- Pour remaining 2 tablespoons olive oil over onion mixture. Stir in leek, carrot, turnips, and beets. Increase heat to medium-high and cook, stirring occasionally, for 5 minutes.
- Pour white wine over vegetable mixture and scrape browned bits off the bottom of the pot. Mix cannellini beans and green beans into vegetable mixture; pour in 5 cups water. Bring liquid to a boil, reduce heat, and simmer until green beans are tender, about 5 minutes more. Stir in parsley and lemon juice.
- Divide soup among heated bowls and serve with a generous dollop of the winter greens pesto.
Nutrition Facts : Calories 916.1 calories, Carbohydrate 65.7 g, Cholesterol 6.2 mg, Fat 61.4 g, Fiber 16.1 g, Protein 20.4 g, SaturatedFat 9.6 g, Sodium 808.1 mg, Sugar 11 g
MINESTRONE WITH PESTO
Minestrone is a thick, mixed vegetable soup using almost any combination of seasonal vegetables. Short cuts of pasta or rice may also be added. This version includes pesto sauce.
Provided by Lizz C.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h30m
Yield 6
Number Of Ingredients 17
Steps:
- Heat oil over medium heat in a stockpot. Stir in leek and onion and cook for 5 to 6 minutes. Add carrots, celery, and garlic; cook for 5 minutes. Add potatoes and cook for 2 to 3 minutes more.
- Pour hot vegetable broth into the pot and stir well. Add bay leaf and thyme; season with salt and pepper. Bring to a boil; reduce heat and let simmer for 10 to 12 minutes.
- Stir in zucchini and peas. Let simmer for 5 minutes. Add tomatoes, cover, and let simmer for 5 to 8 minutes.
- Uncover the pot and stir in beans. Let simmer for 10 minutes; stir in pesto sauce and let simmer for 5 minutes. Remove from heat and let stand for 3 to 4 minutes. Serve topped with Parmesan cheese.
Nutrition Facts : Calories 321.3 calories, Carbohydrate 44.6 g, Cholesterol 3.2 mg, Fat 11.9 g, Fiber 10.2 g, Protein 10.6 g, SaturatedFat 2.1 g, Sodium 813.7 mg, Sugar 9.7 g
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