Minestrone Soup Recipes

Slow Cooker Zesty Minestrone

Ingredients:

• 1/4 cup zesty Italian salad dressing (I use Kraft)
• 1 onion, chopped
• 1 stalk celery, chopped
• 1 carrot, peeled, chopped
• 1 can (14-1/2 oz.) diced tomatoes, not drained
• 1 can (19 oz.) kidney beans, white beans or garbanzo beans rinsed
• 2 cans (14 oz. each) vegetable broth
• 2 cups water
• 1 tsp Italian seasoning
• 1 1/2 cups small shell pasta, uncooked
• 1/2 cup Parmesan cheese, grated (fresh or packaged)

Directions:

Heat dressing in large nonstick skillet on medium high heat. Add onions, celery and carrots; cook 2 minutes or until crisp yet tender, stirring occasionally. Transfer in to a slow cooker. Add tomatoes, beans, broth, water and seasoning and stir. Cover with lid.

Cook on low for 6 hours. Stir in pasta and cook 10 to 15 minutes or until macaroni is tender. Sprinkle with cheese just before serving.

By Deeli from Richland, WA

Easy and Quick Minestrone Soup

Ingredients:

• 3 garlic cloves, minced
• 1 Tbsp. extra virgin olive oil
• 1 1/2 cups chicken broth
• 2/3 cup small seashell pasta
• 1 (14.5-oz) can diced tomatoes
• 2 cups zucchini, diced
• 1 (15 oz) can navy beans, rinsed and drained
• 1/4 cup fresh basil, chopped
• 1 tsp. oregano
• 1/2 cup Parmesan cheese, shredded

Directions:

Cook garlic in oil in large saucepan over medium heat for about 30 seconds. Add broth and pasta and bring to a boil. Reduce heat to medium low, cover and simmer for 5 minutes.

Stir in tomatoes and zucchini; cover and simmer 8 to 10 minutes or until both zucchini and pasta become tender. Stir in beans, basil and oregano and simmer for 5 minutes.

By Deeli from Richland, WA

Quick Minestrone Soup

Ingredients:

Note: All cans are 10 to 16 oz.

• 1 to 2 cans chicken broth*
• 1 large or 2 small zucchini, peeled and cut into small cubes
• 1 clove or 2 tsp. of garlic in jar
• 1 can kidney beans, drained and rinsed
• 1 can Italian stewed tomatoes, chopped
• 1 frozen bag or can of peas and carrots, drained
• 1/2 cup dry detalini pasta (small elbow macaroni) or your choice
• grated Parmesan cheese

* Decide whether you want a liquid soup or more like a stew. The most broth used should be 1 1/2 cans; the least, 1 can.

Directions:

Source: I have been using this recipe for so long I don't even remember where I first saw it.

By Lynn from Bridgeville, PA

Tortellini Minestrone Soup

Ingredients:

• 1 (family size) pkg. Buitoni Mixed Cheese Tortellini Pasta (refrigerated section)
• 2 (14.5 oz.) cans diced tomatoes, undrained
• 3 cartons chicken broth
• 1 can kidney beans
• 1 can garbanzo beans
• 1 onion, diced
• 3 carrots, diced
• 1 lb. green beans
• 4 stalks celery, diced
• 1/2 package "Clean and Green" collard greens
• Italian seasoning, to taste
• salt and pepper, to taste

Directions:

By Stephanie from Hillsboro, OR

Vegetable Minestrone Soup

This is a soup with pasta, vegetables and broth and it is really best when made with Roma tomatoes which taste better when cooked. It is a wonderful comfort food for anytime.

Ingredients:

• 2 Tbsp olive oil
• 1 medium uncooked onion, chopped
• 3 large uncooked carrots, chopped
• 1/2 tsp minced garlic
• 1/2 tsp table salt
• 1 tsp black pepper
• 7 medium sized Roma tomatoes, chopped
• 16 oz vegetable broth
• 1 cup water
• 2 Tbsp canned tomato paste
• 15 oz can of Northern beans
• 1 Tbsp ground basil
• 2 cups chopped frozen spinach or zuchinni
• 4 oz Barilla orzo (No 26 or any small size pasta)

Steps:

1. In a large stock pot, saute carrots and onions in the olive oil on medium heat for 4 or 5 minutes.
2. Add garlic and cook another minute.
3. Add salt and pepper.
4. Add tomatoes, spinach, veggie stock, and water. Bring to a boil.
5. Add pasta and cook 7-15 mins until al dente.
   
6. Stir in tomato paste, beans and basil. Cook until all combined.
   

By Robyn

Minestrone Soup

Ingredients:

• 1/4 c. olive oil
• 1 clove garlic (chopped)
• 1/2 c. onion (chopped)
• 2 stalks celery
• 2 carrots (diced)
• 1 can tomatoes
• 3 beef bouillon cubes
• 2 c. diced potatoes
• 1 c. cabbage (chopped)
• 2 t. salt
• 1/4 t. pepper
• 1 t. marjoram leaves
• 1/4 t. rosemary (dried)
• 1 c. ditalini macaroni
• 1 pkg. frozen peas
• 1 can kidney beans
• Grated Parmesan cheese
• 3 T. parsley (chopped)

Directions:

Heat oil in a 6 quart kettle. Add garlic, onion, and celery. Saute until tender (5 minutes). Add carrots, tomatoes, bouillon cubest, potatoes, cabbage, parsley, salt, herbs and 6 quarts water. Bring to a boil. Reduce heat and simmer, covered, for 40 minutes. Add macaroni, peas and beans. Return to boil. Reduce heat. Simmer 20 minutes more. Serve with Parmesan cheese sprinkled over the top. Serves 10.

By Robin

Minestrone Soup II

A cholesterol-free classic Italian vegetable soup brimming with fiber-rich beans, peas, and carrots.

• 1/4 C olive oil
• 1 clove garlic, minced or 1/8 tsp garlic powder
• 1-1/3 C coarsely chopped onion
• 1-1/2 C coarsely chopped celery and leaves
• 1 can (6 oz) tomato paste
• 1 Tbsp chopped fresh parsley
• 1 C sliced carrots, fresh or frozen
• 4-3/4 C shredded cabbage
• 1 can (1 lb) tomatoes, cut up
• 1 C canned red kidney beans, drained and rinsed
• 1-1/2 C frozen peas
• 1-1/2 C fresh green beans
• dash hot sauce
• 11 C water
• 2 C uncooked, broken spaghetti

1. Heat oil in a 4-quart saucepan.
2. Add garlic, onion, and celery and sauté about 5 minutes.
3. Add all remaining ingredients except spaghetti, and stir until ingredients are well mixed.
4. Bring to a boil. Reduce heat, cover, and simmer about 45 minutes or until vegetables are tender.
5. Add uncooked spaghetti and simmer 2-3 minutes only.

Yield:16 servings--Serving Size: 1 cup

Each serving provides:

Calories: 153
Total fat: 4 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 191 mg

National Heart, Lung, and Blood Institute

Meatball Minestrone

Ingredients:

• 1 (10 oz.) pkg. frozen spinach
• 1 1/2 lbs. ground beef or ground turkey
• 1/3 cup fine dry bread crumbs
• 1 egg
• salt and pepper, to taste
• 1 quart beef broth or 4 cans
• 1 large onion
• 1 (16 oz.) can tomatoes
• 1 cup carrots
• 1 cup celery
• 1 cup green beans
• 1 (16 oz.) can kidney beans
• 1/2 tsp. oregano
• 1/2 tsp. basil
• 2 cups rotelle or rotini pasta

Directions:

By Robin from Washington, IA

Italian Minestrone Soup

Ingredients

• 1 medium onion, chopped
• 1/4 cup celery leaves, chopped
• 2 cloves garlic, minced
• Olive oil
• 1 cup chopped carrot
• 1 cup chopped celery
• 1 (28 oz.) can tomatoes with liquid
• 1 (8 oz.) can tomato sauce
• 2 cups beef broth
• 1 cup red wine (I use burgundy)
• 1 zucchini, sliced
• 1-1/2 cup chopped cabbage
• 1 (14-16 oz.) can white beans, pinto or kidney beans. (I use kidney beans)
• 1 cup elbow macaroni
• Water or V8 juice
• Pepper
• 2 bay leaves
• 1 tsp. oregano (I use Italian seasoning)

Directions

This recipe can be made with other beans, vegetables or rice. Your choice.

By Connie from Cotter, AR

Minestrone

Ingredients:

• 1/3 cup olive oil
• 1/4 cup butter or margarine
• 1 large onion, chopped
• 2 large carrots, chopped
• 2 stalks celery, chopped
• 2 medium potatoes, chopped
• 8 oz. fresh green beans, cut in 1 inch pieces
• 6 cups water
• 1/2 small head cabbage, shredded
• 1 can tomatoes
• 5 oz. fresh spinach, coarsely shredded
• 2 medium zucchini, chopped
• 6 beef-flavored bouillon cubes
• 1 tsp. salt
• 2 cans kidney beans
• 1/2 cup grated Parmesan cheese

Directions:

Heat olive oil and butter in 8 quart kettle over medium heat. Add onion, carrots, celery, potatoes, and green beans. Cook for 20 minutes or until vegetables are lightly browned, stirring occasionally. Add water, cabbage, tomatoes with liquid, spinach, zucchini, bouillon cubes, and salt. Bring to a boil over high heat, stirring to break up tomatoes. Reduce heat to low. Simmer, covered, for 40 minutes or until vegetables are tender, stirring occasionally. Do not overcook. Stir in beans. Cook for 15 minutes longer or until soup is slightly thickened. Ladle soup into bowls. Sprinkle cheese on top. 8-16 servings.

By Robin from Washington, IA

Ravioli Minestrone

• 1 Tbsp oil
• 1 cup carrots, chopped
• 1 small onion
• 1/2 cup celery
• 2 cloves garlic, minced
• 2 cans beans
• 1 can diced tomatos
• 2 cups water
• 1/2 tsp salt
• 1/2 tsp dried oregano
• 1 can ravioli sauce
• 2 Tbsp chopped fresh parsley
• Parmesan cheese

Directions

In pot heat 1 Tbsp. oil over medium heat. Add 1 cup chopped carrots, 1 small onion, (chopped), 1/2 cup chopped celery and 2 cloves garlic (minced).

Cook until softened, 4-5 minutes. Add 2 cans beans (rinsed and drained), 1 can diced tomatoes with juice, 2 cup water, 1/2 tsp. salt and 1/2 tsp. dried oregano.

Bring to boil. Cover; reduce heat to low. Simmer 30 minutes.

Stir in 1 can ravioli with sauce and 2 Tbsp. chopped fresh parsley. Cook until hot. Serve with grated Parmesan cheese.

By Robin from Washington, IA

Chicken Minestrone Soup

Ingredients:

• 2 cups of cooked boneless, skinless chicken breasts, cubed
• 1 48 oz. can Chicken broth
• 2 cans of diced italian tomatoes
• 2 cans red kidney beans, rinsed
• 1 med. onion, chopped
• 2 stalks celery, chopped
• 1 clove garlic, chopped
• season to taste with ; salt, black pepper, oregano, basil...
• 3 med. potatoes, peeled cut and diced
• 1/3 cup Orzo Pasta
• 1 10 oz. box of frozen mixed vegetables

Directions:

Serve piping hot, topping each bowl with shredded parmesan cheese. Serve with Garlic bread and a green leafy tossed salad. Very hearty, warm meal.

Enjoy!

By Jackie from Norton, MA