Best Minestrone Of Late Summer Vegetables Recipes

SUMMER VEGETABLE MINESTRONE SOUP RECIPE BY TASTY

Summer Vegetable Minestrone Soup Recipe by Tasty image

Here's what you need: oil, carrots, celery, onion, salt, black pepper, potato, garlic, diced tomato, vegetable stock, zucchinis, cannellini bean, spinach, elbow pasta

Provided by Merle O'Neal

Categories Lunch

Yield 2 servings

Number Of Ingredients 14

Ingredients

1 tablespoon oil
2 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
1 teaspoon salt
½ teaspoon black pepper
1 potato, peeled and cubed
3 cloves garlic, minced
28 oz diced tomato, 1 can
8 cups vegetable stock
2 zucchinis, diced
15 oz cannellini bean, 1 can, rinsed and drained
3 cups spinach
2 cups elbow pasta

Steps:

Combine oil, carrots, celery, onion, salt, pepper, and potato in a large pot over medium heat for 3 minutes.
Add garlic and stir for one minute. Mix in diced tomatoes, vegetable stock, and zucchini.
Bring to a boil.
Place the lid on the pot, and simmer for 45 minutes.
Add cannellini beans, spinach, and pasta. Cover and simmer 10 minutes.
Allow to cool before serving.
Enjoy

LATE-SUMMER-VEGETABLE MINESTRONE

Late-Summer-Vegetable Minestrone image

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h25m

Number Of Ingredients 13

Ingredients

1/4 cup extra-virgin olive oil
2 small onions, chopped (2 cups)
3 large cloves garlic, minced (2 tablespoons)
3 carrots, peeled and cut crosswise into 1/4-inch rounds, larger rounds halved (1 cup)
2 celery stalks, cut crosswise into 1/4-inch pieces (1 cup)
1 bunch red Swiss chard, leaves torn into small pieces (4 packed cups), stems cut crosswise into 1/2-inch pieces (1 1/2 cups)
8 ounces green beans, trimmed and cut into 1-inch pieces (2 cups)
4 medium ripe tomatoes, peeled (optional) and diced (2 cups)
Coarse salt and freshly ground pepper
2 medium zucchini or yellow squashes, or a combination, cut into a 1/2-inch dice (3 cups)
1 Parmesan rind or 1/4 cup finely grated Parmesan, plus more, grated, for serving
1 can (15 ounces) butter beans, cannellini beans, or chickpeas, drained and rinsed
Fresh basil leaves, torn if large, for serving (optional)

Steps:

Heat oil in a large pot over medium. Add onions and garlic; cook, stirring occasionally, until onions are translucent, about 5 minutes. Add carrots, celery, and chard stems; cook, stirring occasionally, until chard stems are translucent, about 10 minutes. Add green beans and tomatoes. Season with 2 teaspoons salt; cook, stirring occasionally, until beans and tomatoes start to soften, 5 minutes.
Add zucchini, 5 cups water, Parmesan rind, and butter beans. Bring to a boil, then reduce to a simmer. Cook until all vegetables are softened, about 25 minutes, adding chard leaves in last 2 minutes of cooking. Season with salt and pepper. Serve immediately, topped with grated Parmesan and basil, or freeze up to 3 months.

LATE SUMMER MINESTRONE

Late Summer Minestrone image

Provided by Food Network

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/4 cup extra-virgin olive oil
1 medium onion, chopped
2 carrots, cut into 1/2-inch dice
2 zucchini, cut into 1/2-inch dice
1 cup fresh corn (about 2 ears)
1 cup fresh green beans, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
1 cup cored, chopped tomato (canned is fine; include juice)
1/2 cup chopped basil leaves, plus more for serving
Freshly grated Parmesan cheese, for serving, optional

Steps:

Put 3 tablespoons oil in a large, deep saucepan or casserole over medium-high heat. When hot, add onion, carrots, and zucchini. Cook, stirring, until onion softens and vegetables begin to caramelize, 10 minutes or so.
Add corn and beans; sprinkle with salt and pepper. Cook, stirring, for a minute or 2, then add 6 cups water and tomato; bring to a boil, then adjust heat so mixture bubbles gently. Cook, stirring every now and then, until vegetables are fairly soft and tomatoes have broken up, about 15 minutes.
Add 1/2 cup basil and adjust heat once again so mixture simmers. Cook until all vegetables are very tender, 5 to 15 minutes longer. Taste and adjust seasoning, drizzle with remaining olive oil, and serve, passing basil and cheese at table.

MINESTRONE OF LATE-SUMMER VEGETABLES

Minestrone of Late-Summer Vegetables image

Provided by Tami Lax

Categories Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 32

Ingredients

Vegetable broth
3 tablespoons olive oil
3 large carrots, peeled, sliced
2 medium onions, sliced
1 medium fresh fennel bulb, sliced
1 medium celery root (celeriac), peeled, sliced
1/2 head of garlic, crushed (with peel)
6 large fresh Italian parsley sprigs
3 bay leaves
1 large fresh rosemary sprig
2 large tomatoes, chopped
2 tablespoons tomato paste
16 cups water
Garlic croutons
2 tablespoons olive oil
3 large garlic cloves, minced
3 cups 1/2-inch cubes baguette or rustic country-style bread
Vegetable soup
1 cup dried cranberry beans or cannellini (white kidney beans)
4 small carrots, peeled, sliced
3 large shallots, thinly sliced
3 garlic cloves, minced
2 medium white-skinned potatoes, peeled, cut into 3/4-inch cubes
1 cup fresh edamame beans or frozen, thawed
1 cup sliced trimmed Italian pole beans or green beans (about 5 ounces)
1 cup 1/2-inch cubes peeled celery root (celeriac)
1/2 cup chopped red bell pepper
4 lacinato (black) kale leaves, thinly sliced crosswise
2 1/2-pints red and/or yellow cherry tomatoes, cut in half
1/2 cup chopped fresh Italian parsley
Freshly shaved Pleasant Ridge Reserve cheese,* Parmesan cheese, or Asiago cheese
*Pleasant Ridge Reserve cheese is available online at uplandscheese.com; 888-935-5558.

Steps:

For vegetable broth:
Heat oil in very large pot over medium-high heat. Add carrots and next 7 ingredients. Sauté until vegetables are golden and begin to soften, about 15 minutes. Add tomatoes and tomato paste; stir to blend. Add 16 cups water and bring to boil. Reduce heat; cover and simmer 2 1/2 hours.
Strain vegetable mixture, pressing on solids to extract as much liquid as possible. Discard solids in strainer. Measure 13 cups broth and pour into large bowl (reserve remaining broth for another use). Season broth with salt. DO AHEAD: Can be made 5 days ahead. Cool slightly. Cover and refrigerate.
for garlic croutons:
Heat oil in large nonstick skillet over medium heat. Add garlic; stir 30 seconds. Add bread cubes; stir until crisp and golden, about 7 minutes. Remove from heat; cool. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
For vegetable soup:
Place cranberry beans in medium bowl; add enough cold water to cover beans by 2 inches. Let stand at room temperature overnight. Drain. Place beans in large saucepan; add enough cold water to cover beans by 3 inches. Bring to boil. Reduce heat and simmer until beans are tender, about 1 hour 15 minutes. Drain beans; set aside.
Bring 13 cups vegetable broth to simmer in large pot over medium-high heat. Add carrots and next 7 ingredients to broth; bring to boil. Reduce heat and simmer until vegetables are tender, stirring occasionally, about 45 minutes. DO AHEAD: Soup and beans can be made 1 day ahead. Cover and chill beans. Cool soup slightly, then chill until cold. Cover and keep chilled. Rewarm soup over medium heat before continuing.
Add cranberry beans and kale and simmer 15 minutes. Stir in cherry tomatoes and parsley; simmer just until heated through, about 5 minutes. Season soup with salt and pepper.
Ladle vegetable soup into bowls. Garnish with garlic croutons and shaved cheese and serve.

ABRUZZO SUMMER MINESTRONE

Abruzzo Summer Minestrone image

This soup combines everything from your garden (or the produce aisle) in late summer--green beans, zucchini, squash, tomato, peppers and basil. While many minestrone recipes are vegetarian, some include slow-cooked pork or beef. We skip that step--and the time it adds--by using a flavorful jarred sauce that includes simmered sausage and peppers.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 16

Ingredients

3 tablespoons unsalted butter
3 cloves garlic, minced
1 white or yellow onion, chopped
1 carrot, sliced
Kosher salt and freshly ground black pepper
4 cups low-sodium chicken broth
3 cups roughly chopped Swiss chard leaves
4 ounces small pasta shells (about 1 heaping cup)
4 ounces green beans, cut into 1-inch pieces (about 1 cup)
1 teaspoon dried oregano
One 16-ounce jar tomato and sausage pasta sauce
One 15-ounce can cannellini beans, rinsed and drained
1 yellow summer squash, sliced into half-moons
1 zucchini, sliced into half-moons
1/4 cup fresh basil leaves, torn
Freshly grated Parmesan, for serving

Steps:

Melt the butter in a Dutch oven set over medium-high heat. Add the garlic, onions and carrots and cook, stirring often, until the onion is translucent, about 5 minutes. Season lightly with salt and pepper.
Stir in the chicken broth, chard, pasta, green beans, oregano, pasta sauce, cannellini beans, squash, zucchini, 1 cup water, 2 teaspoons salt and several grinds of pepper. Bring to a simmer and cook until the pasta is cooked and the vegetables are tender, about 5 minutes.
Divide among 6 bowls and top with the torn basil and Parmesan.