Best Minestrone With Garlic Croutons Recipes

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JAMIE'S MINESTRONE



Jamie's Minestrone image

I created this soup after becoming tired of the excess salt and lack of veggies in canned minestrone. I recalled a great bowl of minestrone that was overflowing with rich vegetables at the 'Sheepherder's Inn' in Sacramento, California. Great with a hearty bread, romaine salad and a nice Merlot!

Provided by Jamie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Minestrone

Time 1h25m

Yield 8

Number Of Ingredients 19

3 tablespoons olive oil
3 cloves garlic, chopped
2 onions, chopped
2 cups chopped celery
5 carrots, sliced
2 cups chicken broth
2 cups water
4 cups tomato sauce
½ cup red wine
1 cup canned kidney beans, drained
1 (15 ounce) can green beans
2 cups baby spinach, rinsed
3 zucchinis, quartered and sliced
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh basil
salt and pepper to taste
½ cup seashell pasta
2 tablespoons grated Parmesan cheese for topping
1 tablespoon olive oil

Steps:

  • In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.
  • Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.
  • Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.
  • Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Spray with olive oil and serve.

Nutrition Facts : Calories 227.5 calories, Carbohydrate 30 g, Cholesterol 1.1 mg, Fat 8.3 g, Fiber 8 g, Protein 8.6 g, SaturatedFat 1.4 g, Sodium 1142 mg, Sugar 11.3 g

MINESTRONE WITH SAUTEED CROUTONS AND PARMIGIANO-REGGIANO



Minestrone with Sauteed Croutons and Parmigiano-Reggiano image

Provided by Bobby Flay

Categories     main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 21

1/4 cup olive oil
2 cloves garlic, smashed
6 slices Italian bread, crusts removed and cut into 1/4-inch dice
Salt
3 tablespoons olive oil
1 large red onion, chopped
2 large stalks celery, chopped
4 cloves garlic, chopped
2 large carrots, diced
1/4 pound pancetta, thinly sliced
1/2 head Savoy cabbage, finely sliced, blanched and drained
1/2 bunch Swiss chard, washed and finely sliced
1 large waxy potato, cut into 1/2-inch cubes
4 cups water
2 cups chicken stock
3 medium tomatoes, seeded and diced
1 bouquet garni (rosemary sprig, 4 thyme sprigs, 1 bay leaf, bunch parsley)
3 cups cooked cannellini beans
1 cup spinach leaves, washed and coarsely chopped
Salt and pepper
Grated Parmigiano-Reggiano cheese

Steps:

  • For the Sauteed Croutons: Heat olive oil in a large saute pan over medium-high heat, add the garlic and cook for 3 to 4 minutes, to flavor the oil. Remove the garlic, add the bread cubes and toss to coat. Saute until golden brown on all sides, season lightly with salt. Remove to a plate lined with paper towels.
  • For the Soup: Heat oil in a 4 quart pot, add the onion, celery, garlic, carrot and pancetta and cook until soft. Add the cabbage, chard, potato, water, broth, tomatoes and bouquet garni. Bring the soup to a gentle simmer and cook for 15 to 20 minutes. Place half of the beans (1 1/2 cups) in a food processor and process until smooth. Add the puree and the whole beans to the simmering soup. Simmer the soup for about 5 minutes. Add the spinach and cook for 2 minutes. Season with salt and pepper to taste. Ladle the soup into bowls, garnish with sauteed croutons and cheese.

MINESTRONE WITH GARLIC AND PARMESAN CROUTONS



Minestrone with Garlic and Parmesan Croutons image

Categories     Soup/Stew     Garlic     Leafy Green     Pasta     Tomato     Vegetable     Quick & Easy     Parmesan     Zucchini     Winter     Gourmet

Yield Makes about 4 1/2 cups

Number Of Ingredients 13

2 tablespoons olive oil
1 small onion, cut into 1/4-inch-thick slices
1 carrot, cut into 1/4-inch-thick slices
1 small red potato, cut into 1/2-inch dice
a 14- to 16-ounce can peeled whole tomatoes including their juice
1 1/4 cups low-salt chicken broth
1 ounce (about 2 tablespoons) dried ditalini or other small macaroni-type pasta
1 large garlic clove, sliced
2 slices homemade-type white bread, cut into 1/2-inch cubes
1 teaspoon minced fresh parsley leaves
1 tablespoon freshly grated Parmesan cheese
1 small zucchini (about 6 ounces), washed and cut into 1/2-inch dice
1 cup chopped romaine lettuce

Steps:

  • In a large saucepan heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté onion, carrot, and potato with salt to taste until vegetables are lightly browned. Add tomatoes and their liquid, broth, and pasta and simmer, stirring to break up tomatoes, 10 minutes, or until pasta and vegetables are tender.
  • In a skillet sauté garlic in remaining tablespoon oil over moderately high heat until golden and discard with a slotted spoon. In garlic-flavored oil fry bread, seasoned with salt, over moderate heat, stirring occasionally, until golden on all sides. Remove skillet from heat and add parsley and Parmesan, tossing croutons to coat well.
  • Add zucchini and half the croutons to tomato mixture and simmer, stirring occasionally, 5 minutes, or until zucchini is almost tender and croutons are dissolved. Stir in romaine and cook 1 minutes.
  • Serve soup sprinkled with remaining croutons.

MINESTRONE WITH SAUTEED CROUTONS AND PARMIGIANO-REGGIANO



Minestrone with Sauteed Croutons and Parmigiano-Reggiano image

Provided by Bobby Flay

Categories     main-dish

Yield 8 servings

Number Of Ingredients 21

1/4 cup olive oil
2 cloves garlic, smashed
6 slices Italian bread, crusts removed and cut into 1/4-inch dice
Salt
3 tablespoons olive oil
1 large red onion, chopped
2 large stalk celery, chopped
4 cloves garlic, chopped
2 large carrot, diced
1/4 pound pancetta, thinly sliced
1/2 head Savoy cabbage, finely sliced, blanched and drained
1/2 bunch Swiss chard, finely sliced
1 large waxy potato, cut into 1/2-inch cubes
4 cups water
2 cups chicken stock
3 medium tomatoes, seeded and diced
1 bouquet garni (rosemary sprig, 4 thyme sprigs, 1 bay leaf, bunch parsley)
3 cups cooked cannellini beans
1 cup spinach leaves, coarsely chopped
Salt and pepper
Grated Parmigiano-Reggiano cheese

Steps:

  • Heat olive oil in a large saute pan over medium-high heat, add the garlic and cook for 3 to 4 minutes, to flavor the oil. Remove the garlic, add the bread cubes and toss to coat. Saute until golden brown on all sides, season lightly with salt. Remove to a plate lined with paper towels.
  • Heat oil in a 4 quart pot, add the onion, celery, garlic, carrot and pancetta and cook until soft. Add the cabbage, chard, potato, water, broth, tomatoes and bouquet garni. Bring the soup to a gentle simmer and cook for 15 to 20 minutes. Place half of the beans (1 1/2 cups) in a food processor and process until smooth. Add the puree and the whole beans to the simmering soup. Simmer the soup for about 5 minutes. Add the spinach and cook for 2 minutes. Season with salt and pepper to taste. Ladle the soup into bowls, garnish with sauteed croutons and cheese.

MINESTRONE WITH GARLIC CROUTONS



Minestrone with Garlic Croutons image

Bring a touch of Italy to your dinner table with homemade minestrone that's ready in less than an hour.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 11

2 cups cubed (1/2 to 3/4 inch) French bread
1/4 cup butter or margarine, melted
1/2 teaspoon garlic powder
1/4 teaspoon seasoned salt
1 tablespoon olive or vegetable oil
1 1/2 cups frozen bell pepper and onion stir-fry (from 1-lb bag)
2 cups frozen mixed vegetables
2 cans (14.5 oz each) Italian-style stewed tomatoes, undrained
3 1/2 cups Progresso™ beef flavored broth (from 32-oz carton)
1/2 cup uncooked small pasta shells (2 oz)
1 can (15 oz) Progresso™ dark red kidney beans, drained, rinsed

Steps:

  • Heat oven to 350°F. In medium bowl, mix crouton ingredients until bread is well coated. In ungreased 15x10x1-inch pan, spread croutons. Bake 15 to 20 minutes, stirring and turning occasionally, until golden brown and crispy.
  • Meanwhile, in 4-quart saucepan, heat oil over medium-high heat. Add stir-fry vegetables. Cook 3 to 4 minutes, stirring frequently, until tender. Stir in mixed vegetables, tomatoes and beef broth. Heat to boiling, breaking up tomatoes with spoon as mixture cooks. Stir in pasta. Cook uncovered over medium heat 10 to 12 minutes, stirring occasionally, until vegetables and pasta are tender.
  • Stir in beans. Cook 4 to 5 minutes, stirring occasionally, until thoroughly heated. Top each serving with warm croutons.

Nutrition Facts : Calories 350, Carbohydrate 51 g, Cholesterol 20 mg, Fat 2, Fiber 9 g, Protein 12 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1100 mg, Sugar 13 g, TransFat 0 g

MINESTRONE WITH PARMIGIANO-REGGIANO



Minestrone With Parmigiano-Reggiano image

Provided by Bobby Flay

Time 1h5m

Yield 8 servings

Number Of Ingredients 16

3 tablespoons extra-virgin olive oil
1 large red onion, chopped
2 large stalks celery, chopped
4 cloves garlic, chopped
2 large carrots, diced
1/4 pound thinly sliced pancetta, cut into thin strips
1/2 head Savoy cabbage, finely sliced, blanched and drained
1/2 bunch Swiss chard, finely sliced
1 large waxy potato, cut into 1/2-inch cubes
4 cups low-sodium chicken stock
3 medium tomatoes, seeded and diced
1 bouquet garni (1 sprig rosemary, 4 sprigs thyme, 1 bay leaf and 1 bunch parsley, tied together with kitchen twine)
3 cups cannellini beans (canned or cooked dried beans)
1 cup spinach, coarsely chopped
Kosher salt and freshly ground pepper
Grated Parmigiano-Reggiano cheese, for topping

Steps:

  • Heat the olive oil in a 4-quart pot over medium-high heat. Add the onion, celery, garlic, carrots and pancetta and cook, stirring, until soft, about 5 minutes. Add 4 cups water, the cabbage, chard, potato, chicken stock, tomatoes and bouquet garni. Bring the soup to a gentle simmer and cook 25 to 30 minutes.
  • Place half of the beans (1 1/2 cups) in a food processor and process until smooth. Add the bean puree and the whole beans to the soup and simmer 10 minutes. Add the spinach and cook 2 more minutes. Season generously with salt and pepper. Ladle the soup into bowls and garnish with cheese.

Nutrition Facts : Calories 275 calorie, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 21 milligrams, Sodium 263 milligrams, Carbohydrate 28 grams, Fiber 7 grams, Protein 12 grams

WINTER MINESTRONE AND GARLIC BRUSCHETTA



Winter Minestrone and Garlic Bruschetta image

Provided by Ina Garten

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 22

Good olive oil
4 ounces pancetta, 1/2-inch-diced
1 1/2 cups chopped yellow onions
2 cups (1/2-inch-diced) carrots (3 carrots)
2 cups (1/2-inch-diced) celery (3 stalks)
2 1/2 cups (1/2-inch-diced) peeled butternut squash
1 1/2 tablespoons minced garlic (4 cloves)
2 teaspoons chopped fresh thyme leaves
One 26-ounce can or box diced tomatoes, such as Pomi
6 to 8 cups chicken stock, preferably homemade
1 bay leaf
Kosher salt and freshly ground black pepper
One 15-ounce can cannellini beans, drained and rinsed
2 cups cooked small pasta, such as tubetti
8 to 10 ounces fresh baby spinach leaves
1/2 cup good dry white wine
2 tablespoons store-bought pesto
Garlic Bruschetta, recipe follows
Freshly grated Parmesan cheese, for serving
1 French baguette
Good olive oil
1 clove garlic, cut in half lengthwise

Steps:

  • Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the pancetta and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned. Add the onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften. Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tablespoon salt, and 1 1/2 teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender. Discard the bay leaf. Add the beans and cooked pasta and heat through. The soup should be quite thick but if it's too thick, I add more chicken stock.
  • Just before serving, reheat the soup, add the spinach, and toss with 2 big spoons (like tossing a salad). Cook just until the leaves are wilted. Stir in the white wine and pesto. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste. Serve large shallow bowls of soup with a bruschetta on top. Sprinkled with Parmesan cheese, drizzle with olive oil and serve hot.
  • Preheat the oven to 425 degrees. Slice the baguette at a 45 degree angle in 1/2-inch-thick slices. Brush both sides of the bread with olive oil and bake for 6 minutes, until lightly toasted. Take the slices out of the oven and rub the surface of each one with the cut clove of garlic.

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