minestrone recipes

Frozen Vegetable Minestrone Soup

olive oil

pearl

red pepper flakes

garlic,

Idaho potato, skin on, diced

Kosher salt

tomatoes

celery,

pesto,

Parmesan,

Garlic bread, for serving, optional

Heat a large, heavy-bottomed pot over medium heat. Add the olive oil, onions, red pepper flakes, garlic and potatoes with a generous pinch of salt. Cook over medium heat, stirring with a wooden spoon, until the vegetables are tender, 3 to 5 minutes. Add the tomatoes and 2 cups water and continue cooking until the tomatoes start to break down and mellow out, 10 to 12 minutes.

Add the beans, peas, corn and celery and simmer 2 to 3 minutes. Taste for seasoning.

Transfer to serving bowls and garnish with a few dollops of pesto and a generous sprinkle of Parmesan cheese. Serve with garlic bread on the side if desired.

Alex,<div>I've watched you on "Chopped" and now on the Kitchen.  I love your enthusiasm as you present your recipes and your acceptance of your family's opinion regarding what you have prepared for the Kitchen audience.  Alex, I've not tried any of your recipes UNTIL I prepared your 'frozen veggie soup' recipe, exactly per your instructions.  It was 5 STAR and I DO NOT give that recommendation easily.  Your frozen Minestrone soup recipe was superb.  My extended family will love it as my hubby and I did tonight!  You are the FIRST, Food Network Chef I've critiqued!  Thank you.  cash</div>

Really enjoyed this soup. They didn't have frozen onions at the store I went to so I used cocktail onions and it was delicious?

This was in a word "outstanding"! I made this following all directions except I did make it a few hours in advance and then reheated it.  Garnishing with pesto and cheese at serving time in each bowl makes all the flavors pop.  I made my own pesto, but am sure store bought would be fine. Thank you Alex for another great recipe.

Delicious, easy and healthy! I did add some chopped fennel bulb to it and the addition of the pesto is amazing! Thank you Alex!

Delicious and sooo easy!! It’s also very good for you! Thank you Alex, we loved it! 

Really good! I was the sous chef and my wife did the cooking, it was fun. We cut the recipe in half for the two of us and there were no leftovers (darn it!)

what is   3 large cloves garlic, cut into rounds ?<br />

Really liked the idea of this soup, I loved that I had all the ingredients to make this. Pantry pulls are my favorite. The taste was really good in this soup.

Yum, love it.  Such great flavor for a bit of salt and touch of chili. 

Because the weather is hot right now, I didn't want to make a soup.  So, I left out the water and potato, served it over some pasta.  It was delicious!!

Description: Ina Garten's Winter Minestrone and Garlic Bruschetta. Keywords: Pancetta, Yellow Onions, Celery, Butternut Squash, Garlic, Pomi Tomatoes, Chicken Stock, Cannellini, Pesto, Garlic Bruschetta.

Winter Minestrone and Garlic Bruschetta

Good olive oil

pancetta, 1/2-inch-diced

1 1/2 cups chopped yellow onions

(1/2-inch-diced) carrots (3 carrots)

(1/2-inch-diced) celery (3 stalks)

2 1/2 cups (1/2-inch-diced) peeled butternut squash

1 1/2 tablespoons minced garlic (4 cloves)

thyme leaves

chicken stock,

bay leaf

salt and black pepper

cannellini beans, drained and rinsed

cooked small pasta,

spinach leaves

dry white wine

store-bought pesto

Garlic Bruschetta, recipe follows

Parmesan cheese,

French baguette

Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the pancetta and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned. Add the onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften. Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tablespoon salt, and 1 1/2 teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender. Discard the bay leaf. Add the beans and cooked pasta and heat through. The soup should be quite thick but if it's too thick, I add more chicken stock.

Just before serving, reheat the soup, add the spinach, and toss with 2 big spoons (like tossing a salad). Cook just until the leaves are wilted. Stir in the white wine and pesto. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste. Serve large shallow bowls of soup with a bruschetta on top. Sprinkled with Parmesan cheese, drizzle with olive oil and serve hot. 

Preheat the oven to 425 degrees. Slice the baguette at a 45 degree angle in 1/2-inch-thick slices. Brush both sides of the bread with olive oil and bake for 6 minutes, until lightly toasted. Take the slices out of the oven and rub the surface of each one with the cut clove of garlic.

I have made this for our church soup suppers, and it’s a crowd pleaser when doubled! Actually easy to do. For the soup supper, I cooked the pasta separately and added it and the spinach in at the last minute, so nothing gets over cooked.

This soup was the most delicious minestrone we have ever had.  The butternut squash gave it a lovely sweet flavor.  Fabulous!

A wonderful soup! However, next time we will replace the baby spinach with Swiss chard

Best minestrone ever!  So absolutely delicious ⭐️⭐️⭐️⭐️⭐️

Is there a nutritional breakdown for this recipe?

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/02/020/0203/0203550

A wet, chilly day puts Ina in the mood for her Hearty Winter Minestrone.

Hearty Winter Minestrone

This soup combines everything from your garden (or the produce aisle) in late summer--green beans, zucchini, squash, tomato, peppers and basil. While many minestrone recipes are vegetarian, some include slow-cooked pork or beef. We skip that step--and the time it adds--by using a flavorful jarred sauce that includes simmered sausage and peppers.

Food Network Kitchen’s Abruzzo Summer Minestrone as seen on Food Network.

Abruzzo Summer Minestrone

unsalted butter

white or yellow onion, chopped

carrot, sliced

chicken broth

Swiss chard leaves

pasta

green beans,

oregano

tomato and sausage pasta sauce

cannellini beans,

yellow summer squash,

zucchini, sliced into half-moons

basil leaves, torn

Melt the butter in a Dutch oven set over medium-high heat. Add the garlic, onions and carrots and cook, stirring often, until the onion is translucent, about 5 minutes. Season lightly with salt and pepper.

Stir in the chicken broth, chard, pasta, green beans, oregano, pasta sauce, cannellini beans, squash, zucchini, 1 cup water, 2 teaspoons salt and several grinds of pepper. Bring to a simmer and cook until the pasta is cooked and the vegetables are tender, about 5 minutes.

Divide among 6 bowls and top with the torn basil and Parmesan.

My family says this was the best soup I’ve made yet, I tend to agree. Delicious! I used crushed tomatoes with a teaspoon each of thyme, basil, parsley and oregano. Spinach instead of chard. Added a bunch of chopped fresh basil at end

The only thing I changed was I used 2 zuchini ( had no yellow squash).. Very good flavor! Easy and healthy...It checks all the boxes.

Very flavorful and easy to put together for a weeknight summer meal.

I was a little hesitant about making soup with a jar of spaghetti sauce.  I needn’t have been.  It was really delicious.

Excellent use for summer veggies!  Used whatever I had in fridge:  spinach,green squash ,scallions ,carrots ,green beans ,peppers. Sautéed sausage out of casings first then the onions and garlic. Followed the recipe mostly. Absolutely fabulous. Used campenelle pasta. 

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Frozen Vegetable Minestrone Soup

Winter Minestrone and Garlic Brusch...

Abruzzo Summer Minestrone

Top 3 minestrone recipes recipes from across the web

The most viewed minestrone recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Frozen Vegetable Minestrone Soup

Winter Minestrone and Garlic Brusch...

Abruzzo Summer Minestrone

The most viewed minestrone recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine