QUICK AND EASY MINESTRONE
Traditionally, minestrone is slow-simmered with Parmigiano-Reggiano rinds to impart a rich umami flavor to the broth. In our shortcut version, soy sauce is used instead, adding instant depth to this pantry-friendly soup.
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a medium pot over medium-high heat. Add the corn and cook, stirring occasionally, until it starts to brown slightly, about 3 minutes. Add the tomato paste, rosemary and oregano and cook, stirring constantly, until the tomato paste begins to darken in color, about 1 minute. Slowly whisk in the chicken broth until the paste is smooth and incorporated into the liquid.
- Add the whole can of diced tomatoes (including the liquid), and bring the mixture to a boil. Stir in the pasta, the white beans and reserved liquid and the soy sauce. Season with salt and pepper. Cook until the pasta is al dente, 7 to 8 minutes, stirring in the green beans during the last 2 minutes of cooking. Serve in individual bowls with a little oil drizzled on top.
SUPER QUICK MINESTRONE
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Drain and transfer the pasta to a baking sheet. Toss the pasta with a little olive oil to prevent sticking.
- In a large saucepan over medium heat, warm the chicken stock.
- In another large saucepan over high heat, heat 1/4 cup oil. When the oil is hot but not smoking, add the pancetta and cook until it begins to brown, 3 to 4 minutes, turning occasionally. Add the garlic and cook until it begins to brown, about 1 minute, stirring occasionally. Lower the heat to medium and add the onions, celery, and carrots.
- Cook until the vegetables are soft, 8 to 10 minutes, stirring occasionally to prevent browning. Add the chopped herbs. Raise the heat to high. Add the beans, tomatoes, zucchini, and potatoes. Add the chicken stock and bring to a boil. Then bring it down to a simmer and cook until the potatoes are tender, 12 to 15 minutes, skimming any foam off the top of the soup. Season generously with pepper. Add salt, to taste. Just a few minutes before serving, add the cooked tubetti pasta. Serve warm with Parmesan and olive oil passed at the table.
- Cooking notes: Add the cooked pasta just before serving. If it sits in the soup too long, it develops a flabby texture. Tubetti (little hollow tubes) are the classic pasta for minestrone, but you could substitute another small shape of pasta.
QUICK CHICKEN MINESTRONE
You'll love this flavorful chicken minestrone soup that comes together with pantry ingredients. Dress it up by serving the dish with garlic bread. -Patricia Harmon, Baden, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings (3 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven over medium heat, cook the chicken, onion and celery in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the broth, water, beans, tomatoes, rice and vermicelli mix, vegetables, pepperoni, basil and oregano. Bring to a boil. , Reduce heat; simmer, uncovered, until rice is tender, 18-20 minutes. Sprinkle each serving with cheese and, if desired, pepper flakes.
Nutrition Facts : Calories 299 calories, Fat 10g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 932mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 5g fiber), Protein 22g protein.
SUPER-QUICK & EASY VEGETABLE (MINESTRONE-INSPIRED) SOUP
Categories Soup/Stew Vegetable Vegetarian Kid-Friendly Quick & Easy High Fiber Healthy
Yield 8 bowls
Number Of Ingredients 13
Steps:
- Sautee onion & carrot in stock pot over medium heat in vegetable oil until onion starts to soften, but is not limp. Stir in Italian Seasoning and red pepper flakes, then add white wine and allow to evaporate. Stir in broth and tomatoes, bring to boil, reduce and simmer 5-10 min. Add celery 5 min. more, then cabbage and zucchini. Simmer unil vegetables are soft to pierce with a fork, but not over-cooked. Add black pepper to taste. Remove from heat and stir in fresh baby spinach.
QUICK MINESTRONE SOUP
I cook this every winter. I've made it as an small entree when I have dinner parties or a main meal for the family. I often get comments about how yummy it is and how filling it is. I leave out the prosciutto as I only eat poultry and seafood. This recipe comes from a book called 'Quick Meals' - The good taste collection, Volume 3 by Anneka Manning
Provided by Chef floWer
Categories Beans
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a large saucepan over medium-high heat. Add the onion and prociutto, and cook, stirring occasionally for 5 minutes or until the onion softens and is light golden. Add the potatoes, carrots, zucchini and celery, and cook stirring for 1 minute.
- Stir in the tomatoes and stock, increase heat to high and bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 5 minutes. Stir in the pasta and simmer, uncovered, for a further 10 minutes or until the pasta is al dente.
- Stir in the beans, parsley, salt and pepper. Cook, uncovered, for 1-2 minutes or until the beans are heated through. Taste and adjust the seasoning if necessary. Ladle the soup into serving bowls, sprinkle with the parmesan and serve with the crusty bread.
- VARIATION:.
- Kidney beans and vegetable soup: Replace the prosciutto with 3 bacon rashers. Add 45 grams finely shredded cabbage to the mixture with the tomatoes and stock. Replace the borlotti beans with 1 x 425 grams can red kidney beans. Omit the parmesan and top each bowl of soup with 1 teaspoon prepared pesto.
QUICK MINESTRONE SOUP
Steps:
- Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then cook onion and garlic, stirring occasionally, until golden, about 3 minutes. Add kale and sauté, stirring, 1 minute. Add frozen vegetables, tomatoes with juice, pasta, broth, water, salt, and pepper and simmer, uncovered, stirring occasionally, until vegetables are tender and pasta is al dente, about 10 minutes.
- Meanwhile, transfer half of beans to a wide shallow bowl and coarsely mash with a fork or a potato masher, then stir mashed and whole beans into soup and simmer, stirring occasionally, until soup is slightly thickened, about 5 minutes. Season with salt and pepper.
QUICK CHICKEN MINESTRONE
Here's a wonderful 20-minute minestrone, made hearty with bite-size chunks of tender chicken breast.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 8 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Bring all ingredients except cheese to boil in large saucepan, stirring occasionally.
- Simmer on medium-low heat 10 min. or until chicken is done and pasta is tender, stirring occasionally.
- Serve topped with remaining cheese.
Nutrition Facts : Calories 110, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 15 mg, Sodium 920 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
QUICK FALL MINESTRONE SOUP
This is my version of a recipe from Cooking Light. I made it for dinner tonight to use up the bounty from this past week's farmer's market, and thought I would share for those looking to do the same. I think it needs to be kicked up a little bit, but I will post the recipe as written and give my thoughts as options. I added a bit of dry white wine at the end of cooking and it gave good flavor, and next time I'm tempted to add a touch of red pepper and increase the chard.
Provided by smellyvegetarian
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot coated with cooking spray saute onion and garlic until tender.
- Add the next seven ingredients (through okra) and bring to a boil. Reduce heat and simmer about 10 minutes.
- Add noodles and bring the mixture back to a soft boil for 5 minutes.
- Add beans and chard and simmer until all veggies are tender and noodles are cooked.
- Serve with parmesan cheese on top.
- According to CL each serving is 1 1/2 c with one T of cheese.
Nutrition Facts : Calories 178.9, Fat 2.3, SaturatedFat 1.2, Cholesterol 5.5, Sodium 363.6, Carbohydrate 32.1, Fiber 7.8, Sugar 3.1, Protein 9.4
CHEATERS " QUICK & EASY" MINESTRONE
I call this cheaters minestrone because it's not quite the real thing but it is really tasty. Even the kids love it! The bean and bacon soup lend a nice subtle smoky flavor to it with just the right amount of beans. If you have a piece of Parmesan rind reserved, throw it in! Slice through the bacon before frying and you will save yourself even more time!
Provided by Chicagoland Chef du
Categories < 4 Hours
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Slice through bacon, put in the the dutch oven and fry until crisp.
- Remove bacon from drippings; drain on a paper towel to remove excess grease. Reserve 1 or 2 Tablespoons bacon grease; leave grease in the pan.
- In reserved bacon grease, sauté onions until slightly translucent; add garlic and sauté an additional 3 to 5 minutes. Be careful not to burn the garlic.
- Add carrots, celery, basil, broth, bean and bacon soup, water, tomatoes, cabbage, and zucchini.
- Simmer for at least 60 minutes. Remove Parmesan rind.
- In the mean time: boil water for pasta. Cook according to package directions.
- DO NOT ADD pasta to the soup. Rinse cooked pasta with hot water to remove the starch residue and prevent sticking. Set aside.
- Ladle hot soup over cooked macaroni; top with grated Parmigiano Reggiano cheese.
Nutrition Facts : Calories 380.8, Fat 13.5, SaturatedFat 5.3, Cholesterol 24.7, Sodium 1111.7, Carbohydrate 49.2, Fiber 8, Sugar 8.8, Protein 17.1
QUICK MINESTRONE SOUP
This is so easy and loaded with flavor. Its one of many Pampered Chef recipes that I love.
Provided by Shari Walls
Categories Bean Soups
Number Of Ingredients 13
Steps:
- 1. Combine all ingredients except parmesan cheese into large pot. Bring to a boil; reduce heat and simmer for 20-25 minutes or until vegetables are crisp- tender.
- 2. Serve; sprinkle each serving with parmesan cheese.
QUICK CHICKEN MINESTRONE
A main course soup that is as satisfying and great tasting as it is nutritious. Covering all four food groups, this recipe is a complete meal in one. - Christine Cushing
Provided by @MakeItYours
Number Of Ingredients 17
Steps:
- In large saucepan, heat half of oil over medium heat; brown chicken in batches, adding more oil as necessary to prevent sticking. Transfer to bowl and set aside. Add remaining oil to pan; sauté carrots, celery, garlic, onion, basil and oregano for about 5 min or until softened.
- Add tomatoes and tomato paste; bring to boil, scraping up any brown bits stuck to pan. Whisk flour into milk; gradually whisk into pan and return to boil, stirring often. Stir in pasta; reduce heat, cover and simmer for about 8 min or until pasta is almost tender.
- Add chicken, along with any accumulated juices, and beans; cook for about 5 min longer or until chicken is no longer pink inside and pasta is tender. Remove from heat and stir in spinach just until wilted. Season to taste with salt and pepper. Serve sprinkled with Parmesan cheese.
QUICK MINESTRONE
Minestrone doesn't have to be a long-simmering project. Adding pancetta means that the soup develops full flavor quickly, and the vegetables stay tender and tasty. To jump-start the recipe, use a food processor to get the soup base going, and then start prepping the vegetables. Canned beans are great for this recipe, but don't use other canned or frozen vegetables here -- the key to a good minestrone is the fusion of the fresh vegetable flavors.
Provided by Julia Moskin
Categories soups and stews, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Make the soup base: In a medium-size heavy soup pot, combine the oil and pancetta over medium-low heat to slowly render the fat and cook the pancetta, stirring occasionally.
- Meanwhile, in a food processor, combine the onion or shallots, celery and carrot. Pulse until finely chopped. Add to pot with cooked pancetta and adjust heat so the vegetables soften and cook without browning, stirring occasionally, 8 to 10 minutes.
- Add the other vegetables: Stirring after each addition, add the kale or cabbage, celery, carrots, zucchini, beans and tomatoes. Season generously with salt and pepper.
- Add the stock and 1 cup water (or, if you prefer a soup that's not as thick, add additional stock to taste, up to 2 cups). Add the herb sprigs. Cover, raise the heat and bring to a full boil. Uncover, lower the heat to a bubbly simmer, and cook 30 minutes, or until vegetables are tender, stirring occasionally. Taste and adjust the seasonings with salt and pepper. Remove the herb sprigs.
- Serve in bowls, drizzling a little olive oil and sprinkling a big pinch of cheese over each serving.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 12 grams, Carbohydrate 34 grams, Fat 16 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 743 milligrams, Sugar 7 grams, TransFat 0 grams
QUICK MINESTRONE
Steps:
- Cook bacon in large saucepan over medium-high heat 2 to 3 minutes or until crisp; drain. Stir in broth, beans, frozen vegetables and tomato sauce; bring to boil. Stir in pasta; reduce heat to low. Cook 8 to 10 minutes or until pasta is tender. Sprinkle with cheese before serving.
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