Minestrone??

[SClementson]

Anyone out there have a favorite minestrone recipe? I'd love to make one tonight, if possible. (I'm on the west coast, so it's only 3:30...) I'd also be interested in any other favorite vegetable soup recipes you all might have.

Thanks!
Sarah

[Grace]

Haven't made this one, but it came up in my CookWare software....let us know if you try it...

CookWare(tm) from Cooking Light(r)

Harvest Minestrone

SOURCE: Cooking Light YEAR: September 1999 PAGE: 102

INGREDIENTS FOR 8 SERVINGS:
1 tablespoon olive oil
1 cup chopped onion
1 cup (1/4-inch-thick) diagonally sliced carrot
3/4 cup thinly sliced celery
3 cups diced tomato
2 cups diced peeled butternut squash (about 1 small)
2 cups water
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (16-ounce) cans fat-free, less-sodium chicken broth
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
2 garlic cloves, minced
2 cups small broccoli or cauliflower florets
2 cups thinly sliced green cabbage
2 cups thinly sliced collard greens (about 1/2 bunch) or kale or spinach
1/2 cup uncooked small seashell pasta or elbow macaroni
2 tablespoons finely chopped fresh or 2 teaspoons dried rubbed sage
2 teaspoons finely chopped fresh or 3/4 teaspoon dried thyme

INSTRUCTIONS:
This is a kitchen-sink-type soup that will accommodate just about any
vegetable you have in your garden. Sturdy, crusty bread is a good
accompaniment.

1. Heat oil in a large Dutch oven over medium heat until hot. Add onion,
carrot, and celery, and saute 6 minutes or until onion is tender. Add tomato
and next 7 ingredients (tomato through garlic), and bring to a boil. Cover,
reduce heat, and simmer 20 minutes or until vegetables are tender. Stir in
broccoli, cabbage, greens, and pasta; cover and cook 5 minutes or until pasta
is done. Stir in sage and thyme. Yield: 8 servings (serving size: 1-1/2 cups).

NUTRITIONAL INFORMATION:
CALORIES 173 (17% from fat); FAT 3.2g (sat 0.4g, mono 1.5g, poly 0.8g);
PROTEIN 8.2g; CARB 30.2g; FIBER 5.2g; CHOL 0mg; IRON 2.6mg; SODIUM 499mg; CALC
102mg

[JeanneW]

Hi Sarah, I'm a little late with this recipe. Sorry about that. This is my favorite minestrone recipe. It originally from an Omaha Junior League cookbook, but the version that follows is my adaptation. This involves a fair amount of chopping, but other than that it's really easy and it makes a huge pot of soup. Because it's always too much for the two of us, I always give away some and make new friends! You'll love it.

I make this in an 8-quart stock pot because 5-quarts is just a tad too small.

Minestrone

1 tbsp olive oil
2 onions, chopped
4 quarts chicken stock, veggie stock or water
3 celery stalks with leaves, diced
1/4 lb spinach, chopped
1 tbsp minced parsley
3 fresh carrots, sliced
1 can garbanzos
1 potato, diced
1 cup frozen peas
1 6-oz can tomato paste
salt and pepper to taste
1 1/2 to 2 tsp each oregano, garlic powder, basil and crushed red pepper (or to taste)
1/2 lb ditali or other small pasta

Saute onions in olive oil until light yellow and soft. Add soup stock and bring to a boil. Add celery, spinach, parsley, carrots, garbanzos, potato, peas, tomato paste and seasonings. Cover pot and simmer 20 minutes. Add more stock if soup gets too thick (I've never had this happen.) Add pasta and continue cooking until vegetables and pasta are cooked (30-45 minutes). Stir occasionally.

If you try this, let me know how you like it.

[SClementson]

Thanks guys! After all that, I ended up making a minestrone that came from Cook's Illustrated. I've taken your recipes, though, and I intend to make them both - they look great. I love making soups, and I know this fall I'll be doing many different kinds. The minestrone from Cook's Illustrated was excellent. If anyone's interested I'll post it.

Thanks again,
Sarah

[Norma]

Yeah, go ahead and post it. I love minestrone and don't have a real favorite.

[Kelly]

Here's a crock pot version that I made - it's great!

* Exported from MasterCook *

MINESTRONE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crock Pot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 onion -- chopped
2 carrot -- thinly sliced
2 stalks celery -- 1/2-inch cubes
1 zucchini -- 1/2-inch cubes
2 cloves garlic -- minced
29 ounces beef broth
28 ounces crushed tomatoes
31 ounces kidney beans -- drained and rinsed
2 teaspoons dried marjoram
1/4 teaspoon black pepper
1 1/2 cups cooked rice

Combine all ingredients except rice in Crock Pot. Cover; cook on Low 8 to 10 hours (High: 3 to 4 hours). Add cooked rice before serving. Makes 6 to 8 servings.

- - - - - - - - - - - - - - - - - -

[SClementson]

I've made this recipe both ways: with the Parmesan rind and with pancetta. Both ways are excellent, and quite different. I always add pasta, usually orzo. AND, I serve the rosemary-garlic mixture at the table and let people help themselves. Here goes:

MASTER RECIPE FOR CLASSIC MINESTRONE
Serves 6 to 8

The rind from a wedge of Parmesan cheese, preferably Pamigiano-Reggiano, adds complexity and depth to a soup made with water instead of stock. Remove the rind from a wedge of fresh Parmesan. (Rinds from which all the cheese has been grated can be stored in a zip-lock bag in the freezer to use as needed.)

2 small leeks (or 1 large), white and light green parts sliced thin crosswise (about 3/4 cup) and washed thoroughly
2 medium carrots, peeled and cut into small dice (about 3/4 cup)
2 small onions, peeled and cut into small dice (about 3/4 cup)
2 medium celery stalks, trimmed and cut into small dice (about 3/4 cup)
1 medium baking potato, peeled and cut into medium dice (about 1 1/4 cups)
1 medium zucchini, trimmed and cut into medium dice (about 1 1/4 cups)
3 cups stemmed spinach leaves, cut into thin strips
1 can (28 oz) whole tomatoes packed in juice, drained and chopped
8 cups water
1 Parmesan cheese rind, about 5x2 inches
Salt
1 can (15 oz) cannellini beans, drained and rinsed
1/4 cup basil pesto (OR 1 Tbsp minced fresh rosemary mixed with 1 tsp. minced garlic and 1 Tbsp. extra-virgin olive oil)
Pepper

1. Bring vegetables, tomatoes, water, cheese rind, and 1 tsp. salt to boil in a soup kettle or pot. Reduce heat to medum-low;simmer, uncovered and stirring occasionally, until vegetables are tender but still hold their shape, about 1 hour. (Soup can be refrigerated in airtight container for 3 days, or frozen for 1 month. Defrost if neccessary and reheat before proceeding with recipe.)

2. Add beans and cook just until heated through, about 5 minutes. Remove pot from heat. Remove and discard cheese rind. Stir in pesto (or rosemary-garlic mixture). Adjust seasonings, adding pepper and more salt, if neccessary. Ladle soup into bowls and serve immediately.

CLASSIC MINESTRONE WITH PANCETTA
Serves 6 to 8

Pancetta, unsmoked Italian bacon, can be used in place of a cheese rind to boost flavor in the soup. Because it has been smoked, American bacon can overwhelm the vegetables. Try cooking bacon strips in simmering water for one minute to wash away some of the smokiness.

Mince 2 ounces thinly sliced pancetta (or an equal amount of blanched bacon) and saute in 1 Tbsp. extra-virgin olive oil in soup kettle until crisp, 3-4 minutes. Proceed with Master Recipe, adding vegetables, tomatoes, and water, but omitting cheese rind.

CLASSIC MINESTRONE WITH RICE OR PASTA
Serves 6 to 8

Adding pasta or rice makes this hearty soup appropriate as a dinner. If the soup seems too thick after adding the pasta or rice, stir in a little water. Pasta and rice do not hold up well when refrigerated or frozen, so serve this soup as soon as the pasta or rice is tender.

Follow the Master Recipe or Classic Minestrone with Pancetta until vegetables are tender. Add 1/2 cup arborio rice or small pasta shape, such as elbows, ditalini, or orzo, and continue cooking until rice is tender but still a bit firm in the center of each grain, about 20 minutes, or until pasta is al denta, 8 to 12 minutes, depending on the shape. Add beans and continue with recipe.

[mightyh]

Here's a minestrone that uses spinach. I'll admit I've never gotten around to making it (and can't even remember where I got it), but it sounds so good I might soon! I'm guessing you could substitute low sodium chicken broth for the water plus bouillon... If you make it, please let me know how it turns out.

Minestrone

5 chicken breasts
1/2 c. parmesan
5 eggs or equivalent eggbeaters
salt to taste
10 oz. frozen spinach
1 1/2 c. uncooked noodles
2 eggs, beaten
1/2 c. parmesan
carrots
celery
onion
parsley
chicken bouillon

Cook chicken breasts in 8 c. water adding chopped carrots, celery, onion, parsley, and bouillon for flavor. Remove chicken from water, de-bone, and grind in food processor. To the chicken add 1/2 c. parmesan, 5 eggs, and salt. Mix with hands and shape into small balls. Lightly brown balls on stovetop.

Boil broth. Add frozen spinach and return to boil. Add noodles and reduce heat to low. DO NOT BOIL. Beat 2 eggs with 1/2 c. parmesan. Fold egg and cheese mixture into broth.

To serve: reheat chicken balls in microwave on 75% power or in over at 250 degress until warm. Place several balls in individual bowls and fill with soup.

[Gwenniver]

I recently tried the minestrone at Olive Garden (am I supposed to say what restaurant? oh well...). Does anybody know a minestrone recipe that uses spinach like theirs does? (At least I assume that dark green leafy thing in my soup was spinach http://www.cookinglight.com/bbs/smile.gif) It was extremely yummy, and I know spinach has iron in it, which the Red Cross tells me I need more of every time I go to give blood...