Best Martha Stewarts Minnestrone Soup Recipes

Classic Minestrone image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 15

2 tablespoons olive oil, plus more for serving (optional)
1 medium red onion, chopped
2 medium carrots, peeled and diced
1 large celery stalk, diced
1/4 teaspoon red-pepper flakes
1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried
Coarse salt and ground pepper
1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped
1 large potato, peeled and diced
1/4 head Savoy or green cabbage (1/2 pound), cored and thinly sliced
1 can (15 ounces) cannellini beans, rinsed and drained
1/2 pound green beans, trimmed and cut into 1-inch pieces
1 garlic clove, minced (optional)
1/4 cup thinly sliced fresh basil, plus torn leaves for serving (optional)
3/4 cup grated Parmesan, for serving

Steps:

In a large pot, heat oil over medium. Add onion, carrots, celery, red-pepper flakes, rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes.
Add tomatoes; cook until some of the liquid evaporates, 1 minute. Add potato, cabbage, cannellini beans, and 7 cups water; bring to a boil. Stir in green beans.
Reduce to a simmer, and cook until all the vegetables are tender, about 20 minutes. Season with salt and pepper; stir in garlic, if using, and basil. Serve sprinkled with Parmesan and, if using, torn basil. Drizzle with more oil, if desired.

Nutrition Facts : Calories 183 g, Fat 8 g, Fiber 6 g, Protein 8 g

Martha Stewart's Minnestrone Soup Recipe - (4.6/5) image

Provided by nlhartman

Number Of Ingredients 27

For the Beans:
3/4 cup dried cannellini beans (5 ounces)
1/2 large onion
1 bay leaf
2 oz. proscuitto end(optional)Prosciutto is traditionally used to flavor soup. Buy it from any butcher/meat counter.
For the Soffritto:
1/3 cup extra-virgin olive oil
1 large rib celery, very finely chopped
1 medium carrot, very finely chopped
1 large onion, very finely chopped
For the Soup:
1 medium leek, white and pale-green parts only, quartered lengthwise, cut into 1/4-inch slices, rinsed well
3 cloves garlic, minced
2 large celery stalks, cut into 1/4-inch slices
2 medium carrots, cut on the diagonal into 1/4-inch slices
6 ounces small red potatoes (about 7), cut into 1/2-inch pieces
1 medium zucchini, quartered lengthwise, cut into 1/4-inch slices
4 ounces green beans, trimmed, cut on the diagonal into 1-inch pieces (about 1 cup)
1 can (14 1/2 ounces) whole peeled plum tomatoes with juice, crushed
1 bunch (5 ounces) Tuscan kale (also called cavolo nero), stemmed, leaves cut crosswise into 1/2-inch strips
1/4 head savoy cabbage, cored and very thinly sliced (about 2 cups)
4 cups Vegetable Stock-use 2 T. salt if veg. broth is salt free
1 rind (3 inches) Parmigiano-Reggiano cheese
4 oz. prosciutto end (optional)
1 bay leaf
1/8 teaspoon crushed red-pepper flakes
Coarse salt and freshly ground pepper

Steps:

Make beans: Cover beans with cold water by 2 inches in a bowl. Refrigerate 8 to 12 hours. Drain. Bring 8 cups water to a boil in large saucepan. Add beans, onion, and bay leaf. Reduce heat; simmer until beans are just tender, about 1 hour. Drain, reserving beans and 4 cups liquid. Discard solids from beans, and cover beans. Make soffritto: Heat oil in a stockpot over medium-low heat. Add celery, carrot, and onion. Cook, stirring often, until deep golden brown, 20 to 25 minutes. Make soup: Add leek and garlic. Cook, stirring often, until soft, about 4 minutes. Raise heat to medium-high; add celery, carrots, potatoes, zucchini, and green beans. Cook, stirring often, until golden, about 5 minutes. Stir in reserved bean liquid, the tomatoes and juice, kale, cabbage, stock, cheese rind, and red-pepper flakes; season with salt and pepper. Bring to a boil. Reduce heat. Cover; simmer 1 hour. Add beans. Cover; cook until tender, 1 to 1 1/2 hours. Minestrone can be refrigerated in an airtight container up to 3 days; thin with water if needed before reheating.

Minestrone Soup image

Provided by Martha Stewart

Yield Makes 10 cups; serves 8

Number Of Ingredients 23

3/4 cup dried cannellini beans (5 ounces)
1/2 large onion
1 bay leaf
1/3 cup extra-virgin olive oil
1 large rib celery, very finely chopped
1 medium carrot, very finely chopped
1 large onion, very finely chopped
1 medium leek, white and pale-green parts only, quartered lengthwise, cut into 1/4-inch slices, rinsed well
3 cloves garlic, minced
2 large ribs celery, cut into 1/4-inch slices
2 medium carrots, cut on the diagonal into 1/4-inch slices
6 ounces small red potatoes (about 7), cut into 1/2-inch pieces
1 medium zucchini, quartered lengthwise, cut into 1/4-inch slices
4 ounces green beans, trimmed, cut on the diagonal into 1-inch pieces (about 1 cup)
1 can (14 1/2 ounces) whole peeled plum tomatoes with juice, crushed
1 bunch (5 ounces) Tuscan kale (also called cavolo nero), stemmed, leaves cut crosswise into 1/2-inch strips
1/4 head savoy cabbage, cored and very thinly sliced (about 2 cups)
4 cups Vegetable Stock
1 rind (3 inches) Parmigiano-Reggiano cheese
1 bay leaf
1/8 teaspoon crushed red-pepper flakes
Coarse salt and freshly ground pepper
Martha's Pesto

Steps:

Make beans: Cover beans with cold water by 2 inches in a bowl. Refrigerate 8 to 12 hours. Drain. Bring 8 cups water to a boil in large saucepan. Add beans, onion, and bay leaf. Reduce heat; simmer until beans are just tender, about 1 hour. Drain, reserving beans and 4 cups liquid. Discard solids from beans, and cover beans.
Make soffritto: Heat oil in a stockpot over medium-low heat. Add celery, carrot, and onion. Cook, stirring often, until deep golden brown, 20 to 25 minutes.
Make soup: Add leek and garlic. Cook, stirring often, until soft, about 4 minutes. Raise heat to medium-high; add celery, carrots, potatoes, zucchini, and green beans. Cook, stirring often, until golden, about 5 minutes. Stir in reserved bean liquid, the tomatoes and juice, kale, cabbage, stock, cheese rind, and red-pepper flakes; season with salt and pepper. Bring to a boil. Reduce heat. Cover; simmer 1 hour.
Add beans. Cover; cook until tender, 1 to 1 1/2 hours. Serve topped with pesto if desired. Minestrone can be refrigerated in an airtight container up to 3 days; thin with water if needed before reheating.