Chunky Minestrone
Minestrone
Minestrone Soup
Minestrone Soup
Minestrone Soup
Minestrone Soup
Minestrone Soup
Olive Garden Type Minestrone Soup
Chunky Minestrone
Serving Size: 7
Categories: Soups And Stews, Cooking Light 1993
2 teaspoons olive oil
1/2 cups chopped onion
1 medium carrot; halved lengthwise a
1 clove garlic; minced
1/2 cup long-grain rice; uncooked
1 teaspoon dried Italian seasoning
1 cups water
2 (14 1/2-oz no-salt-added whole tomatoes; drained and chopped
1 (10 1/2-oz low-sodium chicken broth
1 medium zucchini; halved lengthwise a
1/4 teaspoon salt
1/4 teaspoon pepper
1 (15 1/2-oz cannellini beans; drained
1 (10-ounce) frozen chopped spinach; thawed and drained
2/3 cup grated Parmesan cheese
Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot,
and garlic; saute 3 minutes. Add rice and next 4 ingredients; bring to a
boil. Cover, reduce heat, and simmer 20 minutes. Add zucchini and next 4
ingredients; cook an additional 5 minutes. (serving size: 1-1/2 cups soup
and 1-1/2 tablespoons cheese)\ Ladle into individual soup bowls, and
sprinkle with cheese
Source: "Cooking Light" Yield: "10 1/2 cups"
Per Serving (excluding unknown items): 364 Calories; 5g Fat (12.4%
calories from fat); 23g Protein; 61g Carbohydrate; 19g Dietary Fiber; 6mg
Cholesterol; 284mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 2
Vegetable; 1/2 Fat.
Minestrone
Recipe By: Back of the Box Recipes at www.backofthebox.com
Serving Size: 12
Categories: Soups/Stews
1 cup dry beans (Great Northern, kidney, pinto, lima, or a mixture)
4 quarts water; plus
4 cups water - (to 6 cups); divided
1 cup olive oil
1 cup chopped celery
1 cup chopped green bell pepper
1 cup McCormick Instant Chopped Onions
1 tablespoon McCormick Parsley Flakes
1 teaspoon McCormick Instant Minced Garlic
1 can whole tomatoes - (28 oz); cut small pieces
1 pound spinach; washed, stems removed, and torn bite-size pieces
1 cup diced peeled potato
1 cup chopped cabbage
1 cup chopped zucchini
1 cup elbow macaroni
1 tablespoon McCormick Beef Flavor Base
1 tablespoon McCormick Season-All Seasoned Salt
1 teaspoon McCormick Ground Thyme
1 teaspoon McCormick Italian Seasoning
1 teaspoon McCormick Ground Black Pepper
1 teaspoon McCormick Rubbed Sage
Grated Parmesan cheese; to serve
Pick over beans to remove stones and empty shells. Place in 4-quart bowl,
add 2 quarts water, and soak overnight. Drain and rinse thoroughly. If
preferred, follow instructions for quick-soaking method on package of
beans. Place 2 quarts fresh water and beans in Dutch oven or large
saucepan. Heat to boil, reduce heat, cover, and simmer 2 1/2 to 3 hours or
until beans are tender. Heat oil in skillet. Add celery, green bell
pepper, chopped onions, parsley, and minced garlic. Saute but do not
brown. Add to beans. Add remaining ingredients except water and cheese to
beans. Cover and simmer 30 minutes. Add 4 to 6 additional cups water,
depending on consistency desired. Cook until heated through. Ladle into
soup bowls and sprinkle with Parmesan cheese. This recipe yields 12 to 16
servings, 1 cup each.
Comments: This is a thick soup. If desired, thin with additional boiling
water to desired consistency.
Formatted by Joe Comiskey - [email hidden]
Minestrone Soup
Serving Size: 12
Categories: Soups/ Stews/ Chowders, Ragu
9 cups water
9 cups beef broth
1 48-ounce j Ragu Hearty Pasta Sauce
4 cups thinly sliced carrots
2 cups finely chopped onion
1/2 cups chopped celery
2 tablespoon minced fresh parsley
1 tablespoon basil
2 small bay leaves
3 cups frozen peas
3 cups ditalini; cooked and drained
Grated Parmesan cheese
In a large saucepan, combine first 9 ingredients; simmer 40 minutes,
stirring occasionally. Add peas and ditalini; simmer 10 minutes, or until
vegetables are tender. Discard bay leaves. Serve soup with cheese.
Cuisine: "Italian. Source: "Ragu" (Internet address):
"http://www.eat.com/index.html"
Per Serving (excluding unknown items): 306 Calories; 4g Fat (12.2%
calories from fat); 18g Protein; 50g Carbohydrate; 8g Dietary Fiber; 0mg
Cholesterol; 1484mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat;
1 1/2 Vegetable; 1/2 Fat.
Minestrone Soup
Serving Size: 6
Categories: Soups
1 cup chopped onions
1/4 cup chopped celery
3 slices turkey bacon; chopped
1 garlic clove; minced
3 cup water
14 oz stewed tomatoes; with juices); chopped
1/2 cup canned chickpeas or small white beans; rinsed and drained
1/2 cup finely shredded cabbage
1/2 cup coarsely chopped carrots
2 Tbsp minced fresh parsley
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 cup broken up spaghetti
So full of beans, pasta and veggies--this Italian soup is a complete meal
in a bowl. You can use spaghetti (thin spaghetti) as the pasta in this
soup, but almost any pasta will do. Lightly spray an unheated medium
saucepan with olive oil no-stick spray. Add the onions, celery, bacon and
garlic. Cook and stir over medium heat until the onions and celery are
tender. Add the water, tomatoes (with juices), chickpeas, cabbage,
carrots, parsley, basil and oregano. Bring to a boil, then reduce the
heat. Cover and simmer for 20 to 30 minutes or until the cabbage and
carrots are tender. Add the spaghetti. Return to a boil, then reduce the
heat. Cover and simmer about 10 minutes or until the spaghetti is tender
but firm.
From: "Tim" <[email hidden]>
Per Serving (excluding unknown items): 20 Calories; trace Fat (9.9%
calories
from fat); 1g Protein; 4g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
20mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat.
Minestrone Soup
Serving Size: 10
Categories: Soups/ Stews/ Chowders, Ragu
6 slices turkey ham; chopped
1/2 cup chopped onion
1 clove garlic; minced
1 27 1/2-oz Ragu Light Pasta Sauce Tomato and Herb
5 cups water
2 cups thinly sliced cabbage
1 cup sliced zucchini; quartered
1 cup frozen green beans; thawed
1/2 cup thinly sliced carrots
1/2 teaspoon salt; optional
2/3 cup alphabet noodles; 4 oz. uncooked
In large saucepan over medium heat, cook bacon until slightly browned; add
onion and garlic. Cook 4 minutes or until tender. Stir in remaining
ingredients except pasta; heat to boiling. Reduce heat; simmer 30 to 40
minutes, covered, or until vegetables are tender. Meanwhile, cook pasta
according to package directions; drain. Stir pasta into soup; serve
immediately.
Cuisine: "Italian"
Source: "Ragu"(Internet address): "http://www.eat.com/index.html"
Per Serving (excluding unknown items): 95 Calories; 1g Fat (10.1% calories
from fat); 6g Protein; 16g Carbohydrate; 3g Dietary Fiber; 10mg
Cholesterol; 421mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Vegetable.
Minestrone Soup
Recipe By: Better Homes and Gardens Soups and Stews
Serving Size: 6
Categories: Soups Beans: Navy, Pasta: Manicotti Vegetables: Mixed, Ethnic
1/2 cups dry navy beans
9 cups water
2 medium carrots; sliced
6 slices bacon
1 large onion; chopped
2 stalks celery; chopped
1 clove garlic; minced
2 16 oz. can tomatoes; undrained and cut up
2 cups finely shredded cabbage
2 medium zucchini; sliced
2 teaspoons salt
1 teaspoon dried basil; crushed
1/2 teaspoon ground sage
1/4 teaspoon pepper
1/2 cups elbow macaroni or small shell pasta
Grated Parmesan cheese; for garnish
Rinse beans. In Dutch oven or kettle, combine beans and the water. Bring
to boiling; reduce heat and simmer 2 minutes. Remove from heat. Cover; let
stand 1 hour. {Or soak beans in the water overnight in a covered pan.}Do
not drain. Add carrots. Cover and simmer 2 1/2 to 3 hours. Meanwhile, in
a skillet, cook bacon till crisp. Drain, reserving 2 tablespoons
drippings. Crumble bacon; set aside. Cook onion, celery, and garlic in
reserved drippings till vegetables are almost tender; drain. Add to beans
along with undrained tomatoes, cabbage, zucchini, salt, basil, sage, and
pepper. Bring to boiling; stir in noodles. Reduce heat and simmer 20
minutes more or till noodles are tender. Stir in crumbled bacon. Top each
serving with grated Parmesan cheese, if desired.
Per Serving (excluding unknown items): 96 Calories; 4g Fat (32.3% calories
from fat); 4g Protein; 13g Carbohydrate; 4g Dietary Fiber; 5mg
Cholesterol;
857mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable;
1/2 Fat.
Minestrone Soup
Serving Size: 4
Categories: Soups
1 cup finely minced celery
1 cup finely minced onion
1 cup finely minced carrot
3 qt water
1/4 cup butter
1/2 cup garbanzo beans
1/2 cup kidney beans
1/2 cup whole dried peas
1/2 cup white pea beans
3/4 cup sliced carrots
3/4 cup coarsely chopped onion
3/4 cup sliced celery
3/4 cup chopped bell pepper
1/2 cup rice or barley
1 cup shell macaroni
2 Tbsp minced parsley
1 tsp oregano
1 tsp basil
2 tsp soy sauce
Pepper to taste
Parmesan cheese
Slowly saute finely minced onion, celery and carrot in butter until very
brown. Add peas and beans and about 3 quarts of water. Cook slowly until
beans are almost done (check garbanzos - they will take the longest) about
2 to 2 1/2 hours. Add the remaining vegetables, rice and spices and more
water if necessary and cook another hour. About 20 minutes before serving
time add the macaroni and more water if needed. Ladle into bowls and
sprinkle with Parmesan cheese. Serve with crusty garlic bread.
From: "Duckie " <jmstwn1607@earthlink.
Per Serving (excluding unknown items): 301 Calories; 14g Fat (39.2%
calories from fat); 12g Protein; 36g Carbohydrate; 13g Dietary Fiber; 31mg
Cholesterol; 366mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1
Vegetable; 2 1/2 Fat.
Olive Garden Type Minestrone Soup
Serving Size: 10
Categories: Soups
3 Tbsp olive oil
1 cup peeled and finely chopped [sweet type) onion
1/4 cup scraped; strings removed and finely chopped celery; about
1/2 stalk);
4 tsp crushed; peeled minced garlic; about 4 cloves
4 cup vegetable stock; Swanson is good)
1/2 cup canned or frozen cut Italian green beans
30 oz Bush's red kidney beans drained and rinsed
30 oz Bush' great northern beans drained and rinsed
14 oz can diced or crushed tomatoes in juice
1/2 cup scraped; julienned or shredded carrot
2 Tbsp stems trimmed and minced fresh parsley
1/2 tsp dried oregano
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp dried basil
1/4 tsp dried thyme; optional
3 cup hot water [or more vegetable broth or chicken broth; if not making
vegetarian soup]
1/2 cup small seashell pasta
1/2 cup chopped zucchini
4 cup fresh or frozen; thawed spinach; chopped fine and
squeezed dry if frozen is used
2 Tbsp butter
Heat olive oil over medium heat in a large saucepan or stock pot. Saute
onion and celery in the oil for 5 minutes or until onions begin to turn
translucent. Stir in garlic during last minute. Add stock to pot. Add
Italian green beans, kidney beans, great northern beans, tomatoes, carrot,
spices, and hot water (or more vegetable or chicken broth). Bring soup to
a boil, then reduce heat and simmer for 20 minutes. Add pasta and zucchini
and cook until desired thickness. Wilt spinach in butter and add to soup.
From: Nita Holleman <[email hidden]>
Per Serving (excluding unknown items): 737 Calories; 83g Fat (99.6%
calories from fat); trace Protein; trace Carbohydrate; trace Dietary
Fiber; 50mg Cholesterol; 507mg Sodium. Exchanges: 0 Grain(Starch); 0
Vegetable; 16 1/2 Fat.
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