Best Home Style Minestrone Recipes

HOME-STYLE MINESTRONE

Home-Style Minestrone image

Minestrone soup is one of life's great pleasures. Serve with thick slices of toasted Italian country bread and enjoy a timeless classic of Italian cooking.

Provided by Progresso

Categories Trusted Brands: Recipes and Tips Progresso®

Yield 10

Number Of Ingredients 13

Ingredients

¼ cup extra-virgin olive oil
6 medium cloves garlic, chopped
2 cups finely chopped yellow onions
1 cup diced celery
1 cup diced carrots
1 tablespoon finely chopped fresh rosemary or thyme leaves
1 (15 ounce) can Progresso® cannellini beans, drained
1 ½ cups Progresso® diced tomatoes
4 cups diced green or yellow zucchini
1 cup uncooked tubetti pasta or other small tube pasta
2 (32 ounce) cartons Progresso® reduced sodium chicken broth
Salt and freshly ground black pepper, if desired
½ cup shredded Parmesan cheese

Steps:

In 6-quart stockpot, heat oil over medium-high heat. Add garlic; cook and stir until garlic begins to brown. Stir in onions, celery and carrots; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.
Stir in rosemary, beans, tomatoes, zucchini, pasta and broth; heat to boiling. Reduce heat.
Cover; simmer about 20 minutes or until pasta is tender. Season with salt and pepper. Serve with cheese.

Nutrition Facts : Calories 180.1 calories, Carbohydrate 21.2 g, Cholesterol 3.5 mg, Fat 7.3 g, Fiber 3.8 g, Protein 8.1 g, SaturatedFat 1.6 g, Sodium 696.8 mg, Sugar 4.2 g

HOME-STYLE MINESTRONE

Home-Style Minestrone image

Enjoy this recipe made with Progresso® chicken broth, tomatoes and cannellini beans.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 50m

Yield 10

Number Of Ingredients 13

Ingredients

1/4 cup extra-virgin olive oil
6 medium cloves garlic, chopped
2 cups finely chopped yellow onions (2 small)
1 cup diced celery (2 medium stalks)
1 cup diced carrots (2 medium)
1 tablespoon finely chopped fresh rosemary or thyme leaves
1 can (15 oz) Progresso™ cannellini beans, drained
1 1/2 cups Muir Glen™ organic diced tomatoes, undrained (half of 28-oz can)
4 cups diced green or yellow zucchini (5 small)
1 cup uncooked tubetti pasta or other small tube pasta (4 oz)
2 cartons (32 oz each) Progresso™ reduced-sodium chicken broth
Salt and freshly ground black pepper, if desired
1/2 cup shredded Parmesan cheese

Steps:

In 6-quart stockpot, heat oil over medium-high heat. Add garlic; cook and stir until garlic begins to brown. Stir in onions, celery and carrots; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.
Stir in rosemary, beans, tomatoes, zucchini, pasta and broth. Heat to boiling. Reduce heat; cover and simmer about 20 minutes or until pasta is tender. Season with salt and pepper. Serve with cheese.

Nutrition Facts : Calories 230, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1, Fiber 5 g, Protein 11 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 5 g, TransFat 0 g

MICHAEL'S HOME-STYLE MINESTRONE

Michael's Home-Style Minestrone image

Make and share this Michael's Home-Style Minestrone recipe from Food.com.

Provided by txroc1231

Categories Vegetable

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup extra virgin olive oil
6 medium garlic cloves, chopped
2 cups finely chopped yellow onions (2 small)
1 cup diced celery (2 medium stalks)
1 cup diced carrot (2 medium)
1 tablespoon finely chopped fresh rosemary or 1 tablespoon thyme leaves
1 (15 ounce) can progresso cannellini beans, drained
1 1/2 cups undrained progresso diced tomatoes (half of a 28-oz can)
4 cups diced green zucchini (5 small)
1 cup uncooked tubetti pasta (4 oz) or 1 cup other small penne pasta (4 oz)
2 (32 ounce) cartons progresso reduced-sodium chicken broth
salt & freshly ground black pepper, if desired
1/2 cup shredded parmesan cheese

Steps:

In 6-quart stockpot, heat oil over medium-high heat. Add garlic; cook and stir until garlic begins to brown. Stir in onions, celery and carrots; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.
Stir in rosemary, beans, tomatoes, zucchini, pasta and broth; heat to boiling. Reduce heat.
Cover; simmer about 20 minutes or until pasta is tender. Season with salt and pepper. Serve with cheese.
10 servings (about 1 1/2 cups each).
2008 © and ®/TM of General Mills.
© 2008 NapaStyle Inc.

HOME-STYLE MINESTRONE

HOME-STYLE MINESTRONE image

Categories Soup/Stew

Yield 10

Number Of Ingredients 13

Ingredients

1/4 cup extra-virgin olive oil
6 medium cloves garlic, chopped
2 cups finely chopped yellow onions (2 small)
1 cup diced celery (2 medium stalks)
1 cup diced carrots (2 medium)
1 tablespoon finely chopped fresh rosemary or thyme leaves
1 can (15 oz) Progresso® cannellini beans, drained
1 1/2 cups undrained Progresso® diced tomatoes (half of a 28-oz can)
4 cups diced green or yellow zucchini (5 small)
1 cup uncooked tubetti pasta or other small tube pasta (4 oz)
2 cartons (32 oz each) Progresso® reduced-sodium chicken broth
Salt and freshly ground black pepper, if desired
1/2 cup shredded Parmesan cheese

Steps:

In 6-quart stockpot, heat oil over medium-high heat. Add garlic; cook and stir until garlic begins to brown. Stir in onions, celery and carrots; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender. Stir in rosemary, beans, tomatoes, zucchini, pasta and broth; heat to boiling. Reduce heat. Cover; simmer about 20 minutes or until pasta is tender. Season with salt and pepper. Serve with cheese. 10 servings (about 1 1/2 cups each)

HOME-STYLE MINESTRONE

Home-Style Minestrone image

Enjoy this recipe made with Progresso® chicken broth, tomatoes and cannellini beans.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 50m

Yield 10

Number Of Ingredients 13

Ingredients

1/4 cup extra-virgin olive oil
6 medium cloves garlic, chopped
2 cups finely chopped yellow onions (2 small)
1 cup diced celery (2 medium stalks)
1 cup diced carrots (2 medium)
1 tablespoon finely chopped fresh rosemary or thyme leaves
1 can (15 oz) Progresso™ cannellini beans, drained
1 1/2 cups Muir Glen™ organic diced tomatoes, undrained (half of 28-oz can)
4 cups diced green or yellow zucchini (5 small)
1 cup uncooked tubetti pasta or other small tube pasta (4 oz)
2 cartons (32 oz each) Progresso™ reduced-sodium chicken broth
Salt and freshly ground black pepper, if desired
1/2 cup shredded Parmesan cheese

Steps:

In 6-quart stockpot, heat oil over medium-high heat. Add garlic; cook and stir until garlic begins to brown. Stir in onions, celery and carrots; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.
Stir in rosemary, beans, tomatoes, zucchini, pasta and broth. Heat to boiling. Reduce heat; cover and simmer about 20 minutes or until pasta is tender. Season with salt and pepper. Serve with cheese.

Nutrition Facts : Calories 230, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1, Fiber 5 g, Protein 11 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 5 g, TransFat 0 g