Best Tuscan Minestrone Recipes

RIBOLLITA (TUSCAN MINESTRONE)

Ribollita (Tuscan Minestrone) image

Riboliita is a hearty soup originating in Tuscany. What set this soup apart from other Minestra recipes is the use of stale bread to make the soup more substantial (and to economize, of course). This delicious soup is best made a day before serving because it is even better on the second day.

Provided by evelynathens

Categories Spinach

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

4 tablespoons olive oil
1 red onion, chopped
1 leek, white part only,chopped
2 cloves garlic, chopped
4 carrots, sliced into half inch rounds
4 zucchini, sliced into half inch rounds
1/4 whole savoy cabbage, shredded and chopped
2 cups kale, shredded
2 cups spinach, shredded
4 small potatoes, peeled and cut into one half inch cubes
1 cup green beans, cut into bite size pieces
2 cups cooked cannellini beans, 1 cup pureed,the other left whole
5 cups broth, of your choice,plus
more broth, to thin soup
4 tablespoons tomato paste
1 lb stale Italian bread, sliced and cut into 1 inch cubes
grated parmesan cheese
extra virgin olive oil

Steps:

Heat the olive oil in a large pot and sauté the onion and leek together over low heat until they begin to caramelize; add the garlic and sauté for 1 minute; add all the remaining vegetables; season to taste and stir to mix; cover and cook for 20 minutes or until the vegetables have reduced in volume by half; stir again and add broth; bring to a boil and then lower the heat; add the tomato paste and stir to dissolve; cover and cook the soup for 1 hour; add the beans.
The next day, reheat soup gently and stir in the bread cubes until the bread has turned into a mush (this takes about 10-15 minutes); if the soup is too thick, thin with more stock to suit your taste.
Serve at table with freshly-cracked black pepper, grated parmesan cheese, and drizzle with extra virgin olive oil.

Nutrition Facts : Calories 831.6, Fat 19.8, SaturatedFat 3.6, Cholesterol 1, Sodium 2598.8, Carbohydrate 139, Fiber 19.8, Sugar 14.9, Protein 30.1

TUSCAN MINESTRONE

Tuscan Minestrone image

Here's a simple and tasty minestrone from the American Heart Association Cookbook. You can substitute macaroni or other pasta for the orzo if you choose. We like to add some spicy Mrs. Dash at the end for a little more kick.

Provided by lazyme

Categories < 4 Hours

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1 (14 ounce) can kidney beans, rinsed and drained
1 tablespoon olive oil, extra virgin
3 garlic cloves, minced
1 bay leaf
1/2 teaspoon red pepper flakes, crushed
1 onion, chopped
2 1/2 quarts water
1 leek, sliced
3 carrots, sliced
3 stalks celery, sliced
2 potatoes, peeled and cubed
1 cup green beans, sliced
1 1/2 cups tomato sauce
1 tablespoon mixed Italian herbs
2 zucchini, chopped
1 1/2 cups cannellini beans, drained and rinsed
14 1/2 ounces stewed tomatoes
1/2 cup orzo pasta
2 cups spinach, chopped

Steps:

Place oil in 6 quart saucepan.
Add beans, garlic, bay leaf, red pepper flakes, onion.
Saute 5 minutes.
Add water.
Bring to boil.
Simmer 1 hour.
Add leek, carrots, celery, potatoes, green beans, tomato sauce, herb blend, and pepper.
Cook 30 minutes.
Add zucchini, beans, tomatoes.
Cook 15 minutes.
Add orzo and spinach.
Cook 15 minutes.

Nutrition Facts : Calories 484.7, Fat 6.1, SaturatedFat 1, Sodium 1412.7, Carbohydrate 91.6, Fiber 20.6, Sugar 20.9, Protein 20.8

TUSCAN MINESTRONE SOUP

Tuscan Minestrone Soup image

Make and share this Tuscan Minestrone Soup recipe from Food.com.

Provided by Victoria in Fort Wa

Categories < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
2 cups diced zucchini
2 cups diced summer squash
3/4 cup diced carrot
3/4 cup diced onion
2 garlic cloves, minced
1 teaspoon italian seasoning (or more)
4 cups all natural reduced-sodium chicken broth
1 (15 ounce) can diced tomatoes
1 (15 ounce) can cannellini beans, drained and rinsed
1/2 cup whole wheat elbow macaroni
3 fresh thyme sprigs
salt and pepper
1/3 cup parmesan cheese
1/3 cup loosely packed fresh basil, in strips

Steps:

Heat oil in large pot or dutch oven over medium high.
Add zucchini, squash, carrot, onion, garlic and Italian seasoning, stirring frequently until the vegetable start to soften, about 10 minutes.
Stir in broth and diced tomatoes.
Add beans and uncooked pasta.
Cover the mixture and let simmer 10 minutes.
Add thyme sprigs and season with salt and pepper.
Serve in individual bowls garnished with Parmesan cheese and basil.

Nutrition Facts : Calories 265.5, Fat 7.7, SaturatedFat 2, Cholesterol 4.9, Sodium 306.9, Carbohydrate 37.4, Fiber 7.8, Sugar 6.2, Protein 15.5

RIBOLLITA (TUSCAN MINESTRONE)

Ribollita (Tuscan Minestrone) image

Make and share this Ribollita (Tuscan Minestrone) recipe from Food.com.

Provided by ratherbeswimmin

Categories Beans

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

8 ounces dried great northern beans (1 cup) or 8 ounces dried cannellini beans (1 cup)
3 tablespoons olive oil, plus extra for garnish
1 cup chopped onion
1/2 cup chopped leek, white and light green parts only
1/2 cup diced carrot (1/2-inch dice)
1/2 cup diced celery (1/2-inch dice)
1 tablespoon minced garlic
1 teaspoon crushed dried rosemary
1 (14 1/2 ounce) can diced tomatoes, with juices
8 -10 ounces savoy cabbage, halved, cored, cut into 1/4-inch wide strips (to make 2 1/2 to 3 cups)
1 1/2 tablespoons kosher salt, plus more if needed
8 ounces russet potatoes or 8 ounces yukon gold potatoes, peeled and cut into 1/2-inch dice
8 ounces zucchini, halved lengthwise and cut into 1/2-inch thick slices
6 ounces swiss chard, stems removed and leaves cut into 1/2-inch thick strips (to make 2 cups)
8 slices day-old Italian bread, such as ciabatta (1/2-inch thick slices)
1 -2 whole garlic clove, peeled and halved
1 cup grated parmigiano-reggiano cheese, for garnish

Steps:

Rinse and sort through the beans to remove any pebbles.
Put beans in a large bowl; cover with 3 cups boiling water; soak beans for 1 hour.
Drain beans in a colander and reserve.
Heat olive oil in a large heavy pot over med-high heat.
When hot, add the onion, leek, carrot, and celery; saute until just softened, 3-4 minutes.
Add in minced garlic and rosemary; saute 1 minute.
Add 8 cups water, the reserved beans, tomatoes, cabbage, and 1 1/2 tablespoon kosher salt.
Bring to a boil; decrease heat, and cook at a simmer, covered, for 1 hour.
Add in potatoes, zucchini, and chard; simmer covered, until the potatoes and zucchini are tender and the chard is wilted, for 20-25 minutes.
Taste soup and season with salt, as needed.
When ready to serve, lightly toast the bread slices, then rub each piece on both sides with a cut garlic clove.
Either place 1 bread slice in the bottom of 6 soup bowls and ladle soup over OR ladle soup into 6 bowls and top each with a bread slice.
Garnish each serving with Parmesan cheese and a drizzle of olive oil.