Best Ligurian Minestrone Recipes

Ligurian Minestrone image

Provided by ratherbeswimmin

Categories Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 15

2 teaspoons olive oil
1 large onion, finely chopped
1 large garlic clove, minced
1 medium carrot, finely chopped
1 celery rib, finely chopped
1 medium russet potatoes or 1 medium idaho potato, peeled and diced
1 medium zucchini, diced
1 cup canned chopped tomato, with juices
4 cups defatted chicken broth or 4 cups vegetable broth
1/4 cup short macaroni (such as tubetti or ditalini)
4 cups packed thoroughly rinsed roughly chopped spinach leaves (about 5 oz.)
1/2 cup chopped fresh basil
salt
fresh ground black pepper
2 tablespoons freshly grated parmigiano-reggiano cheese

Steps:

Heat the oil in a heavy 4-quart saucepan over med-high heat.
Add the onion, garlic, carrot, and celery and cook until they begin to soften, 2-3 minutes.
Add the potato and zucchini and stir well to combine.
Stir in the tomatoes and broth, turn the heat to high and bring to a boil.
Decrease heat to med-low, partially cover the pan, and simmer, stirring occasionally, for 30 minutes.
Add the macaroni and cook, stirring frequently to prevent it from sticking to the bottom, until it is tender, about 10 minutes.
Add the spinach and basil, stir well to combine, and cook 5 minutes longer.
Season with salt and pepper to taste.
Serve with cheese.

Nutrition Facts : Calories 122.3, Fat 3.3, SaturatedFat 0.8, Cholesterol 1.2, Sodium 562, Carbohydrate 16.9, Fiber 2.9, Sugar 4.2, Protein 7

Classic Minestrone image

Provided by Anonymous

Time 1h15m

Yield 4

Number Of Ingredients 12

3 tablespoons olive oil
1 leek, sliced
2 carrots, chopped
1 zucchini, thinly sliced
4 ounces green beans, cut into 1 inch pieces
2 stalks celery, thinly sliced
1 ½ quarts vegetable stock
1 pound chopped tomatoes
1 tablespoon chopped fresh thyme
1 (15 ounce) can cannellini beans, with liquid
¼ cup elbow macaroni
salt and ground black pepper to taste

Steps:

Heat olive oil in a large saucepan, over medium heat. Add leek, carrots, zucchini, green beans and celery. Cover, and reduce heat to low. Cook for 15 minutes, shaking the pan occasionally.
Stir in the stock, tomatoes and thyme. Bring to a boil, then replace the lid, and reduce heat to low; simmer gently for 30 minutes.
Stir in the cannellini beans with liquid and pasta. Simmer for an additional 10 minutes, or until pasta is al dente. Season with salt and pepper to taste before serving.

Nutrition Facts : Calories 320 calories, Carbohydrate 44.5 g, Fat 12 g, Fiber 10.1 g, Protein 12 g, SaturatedFat 1.7 g, Sodium 470.9 mg, Sugar 7.8 g