Thursday, November 4, 2010

Minestrone Soup Recipe

Minestrone Soup Recipe

  • "This soup is very filling and healthy. If possible use fresh vegetables and herbs from the garden. If you like, you can replace the kidney beans with cannelini beans."
  • 4 cups vegetable stock
  • 2 (14.5 ounce) cans stewed tomatoes
  • 1 large potato, cubed
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 1 large head cabbage, finely chopped
  • 2 tablespoons Italian seasoning
  • 1 (15 ounce) can kidney beans
  • 3 cups fresh corn kernels
  • 1 large zucchini, sliced
  • 1 cup uncooked orzo pasta
  • salt and pepper to taste
  • In a large soup pot combine the vegetable stock, the undrained tomatoes, potato, onion, celery, carrot, cabbage and Italian seasoning. Bring to a boil and reduce heat. Simmer for about 15 minutes.
  • Stir in the beans, corn, zucchini and pasta; simmer for 10 to 15 more minutes until the vegetables are tender. Season with salt and pepper.

A.) Olive garden minestrone soup recipe 

  • 3 tablespoons olive oil
  • 1 cup minced white onion (about 1 small onion)
  • 1/2 cup chopped zucchini
  • 1/2 cup frozen cut italian green beans
  • 1/4 cup minced celery (about 1/2 stalk)
  • 4 teaspoons minced garlic (about 4 cloves)
  • 4 cups vegetable broth (Swanson is good *note: Do not use chicken broth!*)
  • 2 (15 ounce) cans red kidney beans, drained
  • 2 (15 ounce) canssmall white beans or 2 (15 ounce) cans great northern beans, drained
  • 1 (14 ounce) can diced tomatoes
  • 1/2 cup carrot, julienned or shredded
  • 2 tablespoons minced fresh parsley
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 3 cups hot water
  • 4 cups fresh baby spinach
  • 1/2 cup small shell pasta
  • Heat three tablespoons of olive oil over medium heat in a large soup pot.
  • Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
  • Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
  • Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
  • Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
  • Makes about eight 1 1/2 cup servings.
 B.) Vegetable minestrone soup recipe 

  • 2 tablespoons olive oil or vegetable oil
  • 2 medium zucchini, cut in half lengthwise and thickly sliced (about 3 cups)
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried rosemary leaves, crushed
  • 4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
  • 1 can (about 14.5 ounces)  diced tomatoes, drained
  • 1 can (about 19 ounces) white kidney beans (cannellini), rinsed and drained
  • 1/2 cup uncooked corkscrew-shaped pasta (rotini)
  • 1/4 cup grated Parmesan cheese (optional)
  • Heat the oil in a 6-quart saucepot. Add the zucchini, garlic and rosemary and cook until the zucchini is tender-crisp.
  • Stir the broth and tomatoes in the saucepot and heat to a boil.  Reduce the heat to low. Cover and cook for 10 minutes.
  • Increase the heat to medium.  Stir in the beans and pasta and cook for 10 minutes or until the pasta is tender. Serve with the cheese, if desired.
C.) Easy minestrone soup recipe

Preparation Time

  • 20 minutes
Cooking Time

  • 45 minutes
Ingredients (serves 4)
  • 3 bacon rashers, rind removed, roughly chopped
  • 2 carrots, peeled, chopped
  • 2 celery sticks, chopped
  • 1 desiree potato, peeled, chopped
  • 2 garlic cloves, crushed
  • 1L (4 cups) beef stock
  • 1 300g can red kidney beans, rinsed, drained
  • 1 425g can rich and thick finely chopped tomatoes (Ardmona brand)
  • 40g (1/2 cup) 3-minute rollini pasta (Nanda brand)
  • Salt & freshly ground black pepper
  • 1/3 cup chopped fresh continental parsley


  •       Place the bacon, carrots, celery, potato and garlic in a large saucepan and stir to combine. Cook over high heat, uncovered, stirring often, for 5 minutes.
  • Add the beef stock, red kidney beans and tomatoes to the pan, cover and bring to the boil. Reduce heat to medium-low. Simmer, covered, stirring occasionally, for 30 minutes or until the vegetables are tender. (To freeze the soup, see note).
  • Increase heat to high. Add pasta and cook, uncovered, stirring occasionally, for 3 minutes or until pasta is al dente. Season with salt and pepper. Ladle into serving bowls and sprinkle with parsley. Serve immediately.
  • Serving suggestion: Crusty white bread.
To freeze
  • For up to 3 months: Set aside for 15 minutes to cool slightly before placing in fridge for 45 minutes to cool completely. Place serving-sized portions or whole quantity in shallow airtight containers. (If thawing in microwave, they should also be heatproof and microwave-safe.) Label.
To thaw
  • Place in the fridge for 10 hours (single portion) or 24 hours (whole quantity) or until thawed.

To reheat

  • Place whole thawed quantity in a large saucepan, cover and bring to the boil over high heat. Continue from step 3. For serving-sized portions, add 1 1/2 tbs of pasta for each serve.

Microwave reheating

  • 1 frozen portion - cover and heat on Medium/ 500watts/50%, stirring every 3 minutes, for 9 minutes or until thawed. Stir in pasta and heat on High/800watts/100%, stirring every 2 minutes, for a further 4-6 minutes or until hot and pasta is al dente. For whole frozen quantity - as for 1 portion (above) but thawing time is 15-20 minutes, then add pasta, and reheating time is 8-10 minutes.
D.) Crockpot minestrone soup recipe  

  • 1/2-3/4 lb browned ground meat (I use turkey)
  • 2 16 oz cans diced tomatoes
  • 1 16 oz can tomato sauce
  • 7 cups water
  • 4 beef bouillon cubes
  • 1/2 onion, chopped
  • 1 clove garlic
  • 1 1/2 tsp italian seasoning
  • 1 small pkg frozen veggies
  • 1 15 oz can white (navy or cannelini) beans
  • 1 cup pasta (we like small cheese filled ravioli or tortellini)
  • Dump everything except the pasta in the crockpot and simmer on low all day (6-8 hrs). Turn up to high and add the pasta (may need to add more water, just stir and check it out). Simmer on high about 1 hour until pasta is cooked through. Top with parmesan cheese.
  • Enjoy!
E.) Healthy minestrone soup recipe

  • If you are anything like me and have spent the majority of the last two weeks gorging yourself on chocolate, sweets, biscuits or anything else in your eyeline whilst watching the box, then your body can breath a huge sigh of relief that its January. Yep – its 2010 and its time to get fit and healthy!
  • Like most people I expect you will be starting your fitness regime this week, so why not compliment your exercise with a healthy recipe that will not only feed the body with the essential “5-a-day”, but will make perfect use of any left-over Christmas veg. Plus after all that sales shopping, it wont make a dent in your wallet either.
  • People loves this fantastic healthy recipe that was sent to us by one of our very own nutritionists.
  • And if you dont see youself as the next Nigella Lawson, then dont worry….its simple. Give it a try and let us know how you get on.
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 1 stick of celery chopped
  • 1 carrot, diced
  • 1 garlic clove, finely chopped
  • 1.1 litres (2 pints) chicken stock
  • 2 large tomatoes, seeded and chopped
  • 200g chopped spinach
  • 100g canned chickpeas, cannellini beans or red kidney beans, drained and rinsed
  • 50g uncooked small shell pasta
  • 1 small courgette diced
  • 2 tablespoons fresh basil, chopped
  • Heat the olive oil over medium heat in a large saucepan. Add the onion, carrots and celery and saute until softened. This should take about 5 minutes. Add garlic and continue cooking for another minute. Stir in the chicken stock, tomatoes, spinach, beans and pasta. Bring to a boil over high heat. Reduce heat and simmer for 10 minutes. Add courgette. Cover and cook for 5 minutes more.
  • Remove from heat season with salt and pepper and stir in the basil. Serve immediately
  • Let us know how you get on. If you have any healthy recipes that you would like to share with us then get in touch.   
 F.) Vegetarian minestrone soup recipe

  • This recipe for vegetarian and vegan minestrone soup is filled with healthy and low-fat vegetables, and slowly simmered for maximum flavor. Vegetarian minestrone soup is makes for a light and healthy lunch or dinner soup, just add a side salad and you've got a meal. Because it contains no oil, this vegetarian minestrone soup recipe is very low in fat. You may also want to try this Crockpot vegetarian minestrone soup recipe, or this vegetarian minestrone with mock chicken.
  • 4 cups vegetable broth
  • 4 cups diced tomatoes
  • 1 tbsp chopped fresh basil
  • 1/2 tsp oregano
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1/2 onion, chopped
  • 3 zucchini, chopped
  • 1 cup green beans, chopped
  • 3 cloves garlic, minced
  • 1 bay leaf
  • salt and pepper to taste
  • 1 1/2 cups macaroni pasta
  • In a large pot, combine all the ingredients except the pasta. Simmer over low heat for at least one hour, or until vegetables are tender.
  • Add the pasta and bring to a slow simmer. Cook for another 20 minutes, or until pasta is done cooking.
  • Remove bay leaf before serving. Enjoy!
G.) Italian minestrone soup recipe

Italian Minestrone Soup Recipe
(serves 3-4)
  • 1 medium red onion (chopped)
  • 1 tbsp olive oil
  • 2 diced carrots
  • 1 sweet red pepper (chopped)
  • 1 stick of celery (chopped)
  • 500g passata
  • 600ml hot vegetable stock
  • 1 tbsp Worcestershire sauce
  • 50g pasta twirls or similar
  • 250g cannellini beans (drained)
  • Crusty bread
  • To make this tasty Italian minestrone soup firstly cook the chopped red onion in olive oil, in a large pan over a low heat until soft.
  • Next add the carrots, chopped celery, sweet red pepper and stir well (heat for 5 mins stirring occasionally).
  • Add the passata, hot vegetable stock, Worcester sauce and pasta to the pan, stir well and simmer for 15-20 mins until the pasta is soft.
  • Add the cannellini beans to the pan and heat for 5 minutes. Serve with warm crusty bread. Quick and easy.

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