Best Vegetable Minestrone Recipes

SUMMER VEGETABLE MINESTRONE SOUP RECIPE BY TASTY

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

VEGETABLE MINESTRONE

Steps:

• In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 6-7 hours or until vegetables are tender. , Stir in the green beans, spinach and pasta. Cover and cook for 30 minutes or until heated through. Sprinkle with cheese.

SLOW-COOKER VEGETABLE MINESTRONE

Steps:

• In 4- to 5-quart slow cooker, mix all ingredients except pasta and cheese.
• Cover; cook on Low heat setting 7 to 8 hours.
• Stir in pasta. Increase heat setting to High; cover and cook 15 to 20 minutes longer or until pasta is tender. Sprinkle each serving with cheese. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

JUDY'S HEARTY VEGETABLE MINESTRONE SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, onion, and garlic in the hot oil until the onion is translucent, 7 to 10 minutes.
• Pour vegetable stock over the vegetable mixture; season with Italian seasoning, kosher salt, and black pepper. Stir tomatoes, potatoes, and kidney beans into the stock mixture; bring to a simmer and cook until the potatoes are tender, about 40 minutes. Add kale and continue cooking until the kale wilts, about 5 minutes.

VEGETABLE AND BEAN SOUP WITH PESTO: MINESTRONE ALLA GENOVESE AND SANDWICHES WITH ARUGULA AND HAM: PANINI CON RUCOLA E PROSCIUTTO

Steps:

• Heat a medium soup pot over medium high heat. Add extra-virgin olive oil, 2 turns of the pan. Add onion, potato and zucchini and season with salt and pepper. Cook 5 or 6 minutes alone, stirring frequently, then add the canned beans and the chicken stock. Cover the pot and bring the soup up to a boil.
• Preheat a panini grill or a heavy bottomed pan over medium heat. Build 4 panini: spread roll or bread with a couple ounces of cheese, then top with a few leaves of arugula and 2 slices of prosciutto for each sandwich. Place panini in sandwich press or onto hot, heavy bottomed pan. Top with another heavy skillet or a brick wrapped in foil to press sandwiches. Press sandwiches until crisp on both sides, 2 to 3 minutes on each side.
• When the soup is at a boil, remove the lid. Stir in the noodles and green beans and reduce heat to low. Simmer soup an additional 5 to 6 minutes then remove it from the heat.
• Combine basil, garlic, nuts and cheese in the food processor and turn it on. Stream in the extra-virgin olive oil and process until pesto is nearly smooth.
• Scrape the pesto into a small bowl. Add a ladle of the soup broth to thin the pesto, then add the pesto to the soup. Stir to combine and serve soup immediately with panini, for dipping.

VEGETABLE BEEF MINESTRONE

Steps:

• In a large saucepan, cook bacon and ground beef until well done, breaking up the beef as it cooks. Drain off the grease and add carrots, garlic, onion and celery. Season with the bay leaf, basil, rosemary and red pepper flakes. Cook for about 5 minutes or until the onions are translucent. Stir in tomatoes and beef stock.
• Simmer for about 20 minutes then put in the chickpeas and broken spaghetti. Cook covered, for about 10 minutes or until spaghetti is al dente. Remove the bay leaf before serving.

MINESTRONE SOUP (ITALIAN VEGETABLE SOUP)

Steps:

• In a dutch oven combine broth, tomatoes, onion, celery, parsley, oregano, pepper, and garlic. Simmer, stirring occasionally for 20-30 minutes.
• Add all other ingredients and continue to cook until all vegetables are tender.
• Thirty minutes before serving, Add uncooked pasta.
• **Serve with grated parmesan cheese**.

LATE-SUMMER-VEGETABLE MINESTRONE

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.

MINESTRONE VEGETABLE SOUP

Steps:

• Heat olive oil in a large soup pot over medium heat; cook and stir onion and garlic in the hot oil until onion is tender, 2 to 5 minutes. Stir chicken broth, tomato juice, diced tomatoes and their juice, spinach, zucchini, carrots, celery, cannellini beans, Italian seasoning, salt, and black pepper. Bring soup to a boil, reduce heat to low, and cover pot. Simmer soup for 45 minutes.
• Bring soup back to a full boil and stir in rotini pasta. Reduce heat to low and simmer until pasta is tender, 10 to 15 more minutes.

SUPER-QUICK & EASY VEGETABLE (MINESTRONE-INSPIRED) SOUP

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.

SUMMER VEGETABLE MINESTRONE

Steps:

• Heat the oil in a large saucepan, add the leeks and celery, and cook for 8 mins until soft. Add the courgettes and garlic. Cook gently for 5 mins more.
• Pour in the stock and simmer, covered, for 10 mins. Add the asparagus, peas and broad beans, and cook for a further 4 mins, until just cooked through. Stir in the chopped basil and season well. Scatter with basil leaves and serve with crusty bread.

EASY VEGETABLE MINESTRONE SOUP

Steps:

• Put all of the ingredients except for the macaroni in the bowl of a slow cooker.
• Cover and cook on low for 8 to 10 hours.
• Just before serving, cook the macaroni in boiling, salted water until al dente, about 7 minutes.
• Drain the macaroni and stir it into the soup.
• Serve topped with parmesan cheese.

CHUNKY BEEF VEGETABLE MINESTRONE

Steps:

• Cook bacon until crisp and remove and liquid (Avoid this step by using pre-cooked bacon).
• Cut bacon into small pieces and put in large stock pot.
• Cook ground beef in fry pan, remove any liquid then add ground beef to pot with bacon.
• Add carrots, garlic, onions and celery to fry pan and cook for about 5-10 minutes, stirring frequently, until softened then add to pot.
• Add bay leaves, basil, italian seasoning, canned tomatos and beef stock to pot.
• Bring to boil, cover, reduce heat and simmer for about 20 minutes.
• Add barley and egg noodles and simmer for another 30-45 minutes until barley is soft.
• If soup becomes too thick for your liking, I recommend adding more beef broth but if not available, water will do but it will dilute the flavour.
• Check the flavour and if desired, add any of the following: salt, hot pepper flakes, parmesean cheese, italian blend seasoning or anything else to meet your desired outcome.

VEGETABLE MINESTRONE

Steps:

• In 5- to 6-quart Dutch oven, heat oil over medium-high heat. Add carrots, celery, garlic, zucchini, onion and green beans; cook 7 minutes, stirring frequently, until crisp-tender. Add both cans of tomatoes, both cans of beans, broth, salt and pepper flakes. Heat to boiling; reduce heat. Simmer uncovered 20 minutes or until vegetables are tender.
• Stir pasta into soup. Cook 10 minutes or until pasta is tender. Stir in spinach; cook 1 minute or until spinach is wilted. Stir in pesto. Sprinkle individual servings with cheese.

VEGETABLE MINESTRONE WITH PESTO

Steps:

• 1. In a medium saucepan over moderate heat, warm the oil. Add the onion, celery, carrot, leek, potato, and parsley, and sauté, stirring frequently, until the vegetables are soft, about 5 minutes.
• 2. Add the fava beans, tomatoes, zucchini, and 2 quarts of water to the pot. Bring the soup to a boil, then add the green beans, peas, spinach, and the Parmigiano-Reggiano rind. Reduce the heat to moderately low, season to taste with salt and pepper, and simmer until the beans and potatoes are fully cooked and tender, about 20 minutes.
• 3. Remove and discard the Parmigiano-Reggiano rind. Divide the soup among heated soup bowls and top with the pesto. Note: You may cool, cover, and refrigerate the soup up to 3 days or freeze it for up to 2 months.

VEGETABLE MINESTRONE - SLOW COOKER

Steps:

• Mix all ingredients except pasta and cheese into a 4-5 quart slow cooker.
• Cover and cook on low 7-8 hours or until veggies are tender.
• Stir in pasta. Cover and cook on high heat setting 15-20 min or until pasta is tender. Sprinkle each serving with cheese.

SLOW-COOKER VEGETABLE MINESTRONE

Steps:

• In 4- to 5-quart slow cooker, mix all ingredients except pasta and cheese.
• Cover; cook on Low heat setting 7 to 8 hours.
• Stir in pasta. Increase heat setting to High; cover and cook 15 to 20 minutes longer or until pasta is tender. Sprinkle each serving with cheese. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

SLOW COOKER VEGETABLE MINESTRONE

Steps:

• 1. In 4- to 5-quart slow cooker, mix all ingredients except pasta and cheese. 2. Cover; cook on Low heat setting 7 to 8 hours or until vegetables are tender. 3. Stir in pasta. Cover; cook on High heat setting 15 to 20 minutes or until pasta is tender. Sprinkle each serving with cheese.

MINESTRONE ALLA GENOVESE (GENOVESE VEGETABLE SOUP)

Steps:

• Render first three ingredients. Saute vegetables to golden color. Add either stock or boiling water-about 6 or 7 pints. Cook slowly until all vegetables and beans are done, but add zucchini last 20 minutes. Add about three tablespoons pesto and grated cheese. Add noodles. Homemade noodles are best and they also thicken the minestrone. Serve with plenty of grated cheese, Submitted by Mary Parisi Serve with a tossed green salad. No special ingredients are suggested but perhaps the addition of fresh sweet basil to the salad dressing.

ROASTED VEGETABLE AND PESTO MINESTRONE

Steps:

• Preheat oven to 400. On a rimmed baking sheet, toss the chopped vegetables with 1 Tbs. oil and a good pinch of salt and pepper. Roast for 40 minutes, until soft on the inside and gorgeous on the outside. Set aside. While the veggies are roasting, make the pesto. In a food processor, add the kale, sage, garlic, cheese, toasted almonds, and a good pinch of salt and pepper. Pulse a few times to get her going. With the motor on, add the remaining oil in a thin stream, until pesto-fied. In a large pot, bring the stock to a boil. Add the pasta and cook about 5 minutes. Add the beans and a good dollop of the pesto. I think I added around 2 Tbs. (You may have leftover pesto. Save it to swirl into your morning eggs or to spread on toast!) Boil a couple more minutes until the pasta is al dente. Now, you can either do this two ways. You can add the roasted veggies to the soup before you serve, OR you can ladle the soup into bowls, then top with the roasted veggies. Finish with one more nice dollop of pesto on top of the veggies in the soup. Dive into the mess headfirst. *something to know! once you stir the veggies into the soup, the beets will turn the soup a nice purple color. It's like, far out, man.*