Best 13 Minnesota Minestrone Recipes

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Welcome to the world of flavors with "Minnesota Minestrone"! This hearty and comforting soup, originating from the vibrant state of Minnesota in the northern United States, is a culinary delight that has captured the hearts of food enthusiasts worldwide. With its colorful array of fresh vegetables, tender pasta, and savory broth, Minnesota Minestrone embodies the essence of wholesome and flavorful cooking. As we delve into this culinary journey, let's explore the magic behind this cherished recipe, uncovering the secrets that make every spoonful a celebration of taste and nourishment.

Check out the recipes below so you can choose the best recipe for yourself!

QUICK AND EASY MINESTRONE



Quick and Easy Minestrone image

Traditionally, minestrone is slow-simmered with Parmigiano-Reggiano rinds to impart a rich umami flavor to the broth. In our shortcut version, soy sauce is used instead, adding instant depth to this pantry-friendly soup.

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon olive oil, plus more for serving
One 8-ounce can corn kernels, drained
2 tablespoons tomato paste
1/2 teaspoon dried rosemary, chopped
1/4 teaspoon dried oregano
1 quart chicken broth
One 14-ounce can diced tomatoes
3/4 cup small pasta, such as small shells
One 14-ounce can white beans, drained, reserving half of the liquid
1 teaspoon soy sauce
Kosher salt and freshly ground black pepper
One 14-ounce can cut green beans, drained

Steps:

  • Heat the oil in a medium pot over medium-high heat. Add the corn and cook, stirring occasionally, until it starts to brown slightly, about 3 minutes. Add the tomato paste, rosemary and oregano and cook, stirring constantly, until the tomato paste begins to darken in color, about 1 minute. Slowly whisk in the chicken broth until the paste is smooth and incorporated into the liquid.
  • Add the whole can of diced tomatoes (including the liquid), and bring the mixture to a boil. Stir in the pasta, the white beans and reserved liquid and the soy sauce. Season with salt and pepper. Cook until the pasta is al dente, 7 to 8 minutes, stirring in the green beans during the last 2 minutes of cooking. Serve in individual bowls with a little oil drizzled on top.

CLASSIC MINESTRONE



Classic Minestrone image

This beloved Italian soup isn't just hearty and healthy -- it's really flexible. Minestrone typically includes lots of leafy greens, other veggies, and beans. Which to choose? You're only limited by the contents of your refrigerator and pantry.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 15

2 tablespoons olive oil, plus more for serving (optional)
1 medium red onion, chopped
2 medium carrots, peeled and diced
1 large celery stalk, diced
1/4 teaspoon red-pepper flakes
1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried
Coarse salt and ground pepper
1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped
1 large potato, peeled and diced
1/4 head Savoy or green cabbage (1/2 pound), cored and thinly sliced
1 can (15 ounces) cannellini beans, rinsed and drained
1/2 pound green beans, trimmed and cut into 1-inch pieces
1 garlic clove, minced (optional)
1/4 cup thinly sliced fresh basil, plus torn leaves for serving (optional)
3/4 cup grated Parmesan, for serving

Steps:

  • In a large pot, heat oil over medium. Add onion, carrots, celery, red-pepper flakes, rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes.
  • Add tomatoes; cook until some of the liquid evaporates, 1 minute. Add potato, cabbage, cannellini beans, and 7 cups water; bring to a boil. Stir in green beans.
  • Reduce to a simmer, and cook until all the vegetables are tender, about 20 minutes. Season with salt and pepper; stir in garlic, if using, and basil. Serve sprinkled with Parmesan and, if using, torn basil. Drizzle with more oil, if desired.

Nutrition Facts : Calories 183 g, Fat 8 g, Fiber 6 g, Protein 8 g

CLASSIC MINESTRONE SOUP



Classic Minestrone Soup image

Minestrone is a hearty, traditional Italian soup typically made with beans, pasta and lots of vegetables. Enjoy the slow-cooked flavor in just about 30 minutes.

Provided by College Inn® Broths and Stocks

Categories     Trusted Brands: Recipes and Tips     College Inn® Broths and Stocks

Time 35m

Yield 4

Number Of Ingredients 14

1 tablespoon olive oil
1 cup diced onion
¾ cup diced carrot
¾ cup sliced celery
1 teaspoon minced garlic
1 ½ teaspoons minced fresh rosemary
1 (15 ounce) can Contadina® Tomato Sauce
1 (15 ounce) can cannellini beans, rinsed and drained
2 cups College Inn® Chicken Broth
1 cup diced zucchini
½ cup dry ditalini pasta
¼ teaspoon black pepper
¼ cup chopped fresh Italian parsley
1 teaspoon Shredded Parmesan cheese

Steps:

  • Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook onion, carrot, celery, garlic and rosemary until vegetables begin to soften, about 5 minutes.
  • Stir in tomato sauce, beans and 2 1/2 cups water. Add broth, zucchini, pasta and pepper; bring to a simmer. Cook, uncovered, 10 minutes or until pasta is tender, stirring occasionally. Stir in parsley. Serve topped with Parmesan cheese and additional parsley, if desired.

Nutrition Facts : Calories 235.3 calories, Carbohydrate 38.6 g, Cholesterol 0.3 mg, Fat 4.8 g, Fiber 8.4 g, Protein 9.6 g, SaturatedFat 0.6 g, Sodium 1220.5 mg, Sugar 5.9 g

MINESTRONE SOUP



Minestrone Soup image

When soup is loaded with tomatoes, beans and veggies, it doesn't have to simmer for hours to get great flavor!

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 40m

Yield 6

Number Of Ingredients 14

1 can (28 oz) Muir Glen™ whole tomatoes, undrained
1 can (15 to 16 oz) great northern beans, undrained
1 can (15 oz) Progresso™ red kidney beans, undrained
1 can (15.25 oz) whole kernel corn, undrained
2 medium stalks celery, thinly sliced (1 cup)
1 small zucchini, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
1 cup shredded cabbage
1/2 cup uncooked elbow macaroni or broken spaghetti
1 1/4 cups water
1 teaspoon Italian seasoning
2 vegetable bouillon cubes
1 clove garlic, finely chopped
Grated Parmesan cheese, if desired

Steps:

  • In 4-quart Dutch oven, heat all ingredients except cheese to boiling, breaking up tomatoes; reduce heat to low.
  • Cover and simmer 15 to 20 minutes, stirring occasionally, until macaroni and vegetables are tender. Serve with cheese.

Nutrition Facts : Calories 350, Carbohydrate 65 g, Cholesterol 0 mg, Fiber 14 g, Protein 19 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 8 g, TransFat 0 g

QUICK MINESTRONE



Quick Minestrone image

Minestrone doesn't have to be a long-simmering project. Adding pancetta means that the soup develops full flavor quickly, and the vegetables stay tender and tasty. To jump-start the recipe, use a food processor to get the soup base going, and then start prepping the vegetables. Canned beans are great for this recipe, but don't use other canned or frozen vegetables here -- the key to a good minestrone is the fusion of the fresh vegetable flavors.

Provided by Julia Moskin

Categories     soups and stews, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 17

1/4 cup extra-virgin olive oil
2 ounces pancetta, finely chopped
1 large onion or 2 shallots, peeled and cut into chunks
1 celery rib, trimmed and cut into chunks
1 large carrot, peeled and cut into chunks
8 ounces baby kale or shredded savoy cabbage (about 1/4 of a medium-size head)
2 celery ribs, cut into small dice
2 carrots, cut into small dice
1 medium zucchini, cut into large dice
1 (15-ounce) can cranberry, cannellini or other white beans, rinsed and drained
4 to 5 canned whole peeled tomatoes, seeded and cut into small dice
Kosher salt and freshly ground black pepper
1 quart vegetable or chicken stock, plus more to taste
2 sprigs fresh rosemary, marjoram or oregano
Slice of crusty bread for each serving (optional, see note)
Extra-virgin olive oil
Freshly shredded Parmigiano-Reggiano

Steps:

  • Make the soup base: In a medium-size heavy soup pot, combine the oil and pancetta over medium-low heat to slowly render the fat and cook the pancetta, stirring occasionally.
  • Meanwhile, in a food processor, combine the onion or shallots, celery and carrot. Pulse until finely chopped. Add to pot with cooked pancetta and adjust heat so the vegetables soften and cook without browning, stirring occasionally, 8 to 10 minutes.
  • Add the other vegetables: Stirring after each addition, add the kale or cabbage, celery, carrots, zucchini, beans and tomatoes. Season generously with salt and pepper.
  • Add the stock and 1 cup water (or, if you prefer a soup that's not as thick, add additional stock to taste, up to 2 cups). Add the herb sprigs. Cover, raise the heat and bring to a full boil. Uncover, lower the heat to a bubbly simmer, and cook 30 minutes, or until vegetables are tender, stirring occasionally. Taste and adjust the seasonings with salt and pepper. Remove the herb sprigs.
  • Serve in bowls, drizzling a little olive oil and sprinkling a big pinch of cheese over each serving.

Nutrition Facts : @context http, Calories 325, UnsaturatedFat 12 grams, Carbohydrate 34 grams, Fat 16 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 743 milligrams, Sugar 7 grams, TransFat 0 grams

MINNESOTA MINESTRONE



Minnesota Minestrone image

Make and share this Minnesota Minestrone recipe from Food.com.

Provided by Ann Marie F

Categories     Vegetable

Yield 10 serving(s)

Number Of Ingredients 17

2 lbs lean ground beef
1 cup onion, Chopped (1 Large)
1 clove garlic, Minced
1 (28 ) can tomatoes
1 (15 ) can kidney beans
1 (12 ) can whole kernel corn
1 cup celery, Sliced, 2 Stalks
2 cups cabbage, Shredded,Abt 1/2 Hd
2 cups zucchini, Sliced, 2 Sm
1 cup elbow macaroni, Uncooked, OR
1 cup spaghetti, Broken, Uncooked
2 cups water
1/2 cup red wine or 1/2 cup water
2 teaspoons beef bouillon, Instant
1 1/2 teaspoons salt
1 1/2 teaspoons italian seasoning
parmesan cheese, Grated

Steps:

  • Cook and stir the meat onion, and garlic in a Dutch oven until the meat is brown.
  • Drain off the excess fat.
  • Stir in the undrained tomatoes, undrained kidney beans, the undrained corn, and remaining ingredients except the cheese, breaking up the tomatoes as you do.
  • Heat to boiling then reduce the heat and simmer, covered, until the macaroni and vegetables are tender, about 30 minutes, stirring occasionally.
  • Serve hot with the Parmesan cheese.

HEARTY MINESTRONE



Hearty Minestrone image

"This is my all-time favorite soup. I love make big batches and freeze some for later. This hearty dish reminds me of spaghetti and sauce in soup form!" -Katie Koziolek of Hartland, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 2 batches (6 servings each).

Number Of Ingredients 19

1 pound ground pork
1/2 cup chopped celery
1/2 cup chopped onion
1/2 teaspoon minced garlic
1 can (28 ounces) crushed tomatoes
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups tomato juice
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) beef broth
3 medium carrots, chopped
1 medium zucchini, halved lengthwise and thinly sliced
1 tablespoon Italian seasoning
1 to 1-1/2 teaspoons salt
1/2 teaspoon sugar, optional
1/8 teaspoon pepper
ADDITIONAL INGREDIENTS (for each batch):
1/2 cup water
1 cup uncooked ziti or small tube pasta

Steps:

  • In a Dutch oven, cook the pork, celery and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in the tomatoes, beans, tomato juice, tomato sauce, broth, carrots, zucchini, Italian seasoning, salt, sugar if desired and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until carrots are tender. , Transfer 6 cups of soup to a freezer container; cool. Freeze for up to 3 months. Add water and pasta to remaining soup; bring to a boil. Cover and cook until pasta is tender. , To use frozen soup: Thaw in the refrigerator; transfer to a large saucepan. Stir in water. Bring to a boil; reduce heat. Add pasta; cover and cook until tender.

Nutrition Facts : Calories 242 calories, Fat 7g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 853mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 6g fiber), Protein 15g protein.

MINESTRONE TO DIE FOR



Minestrone To Die For image

This delicious and easy minestrone is made in the morning and cooks all day in the oven for a wonderful soup your family will love. Sometimes I'll add a can of beans, or frozen corn, or cooked carrots, if I have it on hand. If not, though, it's delicious as is!!

Provided by LAURALYN SALINAS

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Minestrone

Time 8h10m

Yield 6

Number Of Ingredients 5

1 pound cubed stew meat OR round steak
1 (10.75 ounce) can condensed minestrone soup
1 (10.75 ounce) can condensed tomato soup
2 ½ cups water
1 (1 ounce) package dry onion soup mix

Steps:

  • Preheat oven to 250 degrees F (120 degrees C).
  • In a 10x15 inch baking dish, combine the meat, minestrone soup, tomato soup, water and onion soup mix. Mix well.
  • Bake at 250 degrees F (120 degrees C) for 8 hours. (Note: If needed, you can bake for less time at a higher temperature; just make sure that the meat is completely cooked through.)

Nutrition Facts : Calories 266.4 calories, Carbohydrate 14.1 g, Cholesterol 51.2 mg, Fat 16 g, Fiber 1.3 g, Protein 16.7 g, SaturatedFat 6.2 g, Sodium 1101.7 mg, Sugar 4.9 g

MINESTRONE



Minestrone image

Enjoy this hearty Minestrone soup that comes loaded with tomatoes, beans and veggies and is made easily on a stovetop in just 45 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 10

1 tablespoon olive or vegetable oil
1 large onion, coarsely chopped (1 cup)
1 medium green bell pepper, coarsely chopped (1 cup)
2 cans (14.5 oz each) Italian-style stewed tomatoes with basil, garlic and oregano, undrained
2 cans (14 oz each) vegetable broth
1 can (15 to 16 oz) dark red kidney beans, drained, rinsed
1 cup uncooked small pasta shells (4 oz)
1 medium yellow summer squash or zucchini, cut in half lengthwise, cut crosswise into slices (1 1/2 cups)
1/4 cup basil pesto
Shredded Parmesan cheese, if desired

Steps:

  • In 3-quart saucepan, heat oil over medium-high heat. Add onion and bell pepper; cook 3 to 5 minutes, stirring occasionally, until crisp-tender.
  • Stir in tomatoes, broth and beans. Heat to boiling. Reduce heat to medium-low; simmer uncovered 5 minutes.
  • Stir in pasta and squash. Heat to boiling over medium-high heat. Boil 8 to 10 minutes, stirring occasionally, until pasta is tender. Top individual servings with pesto; swirl in slightly. Garnish with shredded Parmesan cheese if desired.

Nutrition Facts : Calories 460, Carbohydrate 69 g, Cholesterol 0 mg, Fat 2, Fiber 12 g, Protein 16 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1580 mg, Sugar 17 g, TransFat 0 g

"FORGOTTEN" MINESTRONE



This recipe came from a "Taste of Home" magazine. It takes only a few minutes preparation and is a great warm meal.

Provided by Brittney C

Categories     Meat

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 14

1 lb beef stew meat
6 cups water
1 (28 ounce) can tomatoes, with liquid
1 beef bouillon cube
1 medium onion, chopped
2 tablespoons minced dried parsley
2 1/2 teaspoons salt
1 1/2 teaspoons ground thyme
1/2 teaspoon ground pepper
1 medium zucchini, thinly sliced
2 cups cabbage, finely chopped
1 (16 ounce) can garbanzo beans, drained
1 cup uncooked small elbow macaroni or 1 cup shell macaroni
1/4 cup parmesan cheese (optional)

Steps:

  • In a slow cooker, combine the first nine ingredients.
  • Cover and cook on low for 7-9 hours or until meat is tender.
  • Add zucchini, cabbage, beans and macaroni; cook on high 30-45 minutes more or until the vegetables are tender.
  • Sprinkle individual servings with Parmesan cheese.

Nutrition Facts : Calories 346.9, Fat 15.8, SaturatedFat 6, Cholesterol 59.1, Sodium 1025.9, Carbohydrate 30.3, Fiber 5.2, Sugar 4.6, Protein 21.3

LUCINDA'S MINESTRONE



Lucinda's Minestrone image

Adding a rind of Parmesan cheese brings a rich flavor to this meatless soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 15

4 tablespoons extra-virgin olive oil, plus more for drizzling
1 onion, chopped (about 1 1/2 cups)
3 cloves garlic, minced
4 small zucchini, trimmed and quartered lengthwise, chopped into 1/2-inch pieces
3 celery stalks (the tender inner stalks with leaves), sliced crosswise into 1/4-inch slices
1 small head cauliflower, cored, florets removed and separated into bite-sized pieces
6 ounces green beans, sliced in 3/4-inch pieces (about 1 cup)
1 small head cabbage, cored, outer leaves discarded, and thinly sliced
16 ounces fresh or canned tomatoes, chopped (about 2 cups)
2 tablespoons coarse salt
1/2 teaspoon freshly ground black pepper, plus more for serving
1 rind of Parmesan cheese (optional)
1 1/2 cups cooked chickpeas, or 1 (15-ounce) can, rinsed and drained
2 large whole basil sprigs
Freshly grated Parmesan cheese

Steps:

  • Place 2 tablespoons of the olive oil, the onion, and garlic in a large heavy-bottomed soup pot over medium heat. Cook slowly, stirring occasionally, until the onion is translucent, about 3 minutes. Add the zucchini and the celery and keep cooking, stirring occasionally, for 2 minutes more. Add another tablespoon of the olive oil and the cauliflower and cook 5 minutes, stirring occasionally, as the vegetables slowly begin to soften. Stir in the green beans, cabbage, and remaining olive oil and cook, stirring occasionally, for another 2 minutes. Stir in the tomatoes and 2 cups water and simmer until all of the vegetables are softened, 5 to 8 minutes more.
  • Add the salt, pepper, and Parmesan cheese rind and stir. Add more water if needed for the desired consistency -- it should be very thick. Cover and simmer 30 minutes. Add the chickpeas and basil sprigs and cook until chickpeas are heated through, 5 to 6 minutes. Serve in bowls with the Parmesan cheese grated over top and freshly ground pepper, and drizzle with olive oil.

SOUTHERN MINESTRONE



Southern Minestrone image

Categories     Salad     Salad Dressing     Okra     Simmer     Boil

Yield serves 4 to 6

Number Of Ingredients 20

1 tablespoon olive oil
2 onions, preferably Vidalia, chopped
1 carrot, chopped
1 stalk celery, chopped
2 large cloves garlic, finely chopped
6 cups water, plus more if needed
1/4 medium head green cabbage, chopped
Rind from a piece of Parmigiano-Reggiano cheese
Coarse salt and freshly ground black pepper
1 (14 1/2-ounce) can crushed tomatoes
1/4 pound green beans, trimmed and cut into 1/2-inch pieces
1/4 pound fresh okra, stems trimmed, halved lengthwise
1 yellow squash, chopped
1 zucchini, chopped
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil
1/2 teaspoon red pepper flakes
1/2 cup elbow macaroni
Extra-virgin olive oil, for drizzling
Parmigiano-Reggiano cheese, for garnish

Steps:

  • In a large, heavy-bottomed Dutch oven, heat the oil over medium heat. Add the onions, carrot, and celery and cook until the onions are golden, 10 to 12 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add 4 cups of the water, the cabbage, and the cheese rind. Season the mixture with salt and pepper. Bring to a boil over high heat, and then decrease the heat to low. Simmer until the mixture is flavorful and well combined, about 30 minutes.
  • Add the tomatoes, green beans, okra, yellow squash, zucchini, parsley, basil, and red pepper flakes. Add more of the remaining water to cover by about 1 inch. Continue to simmer slowly over very low heat until the vegetables are just tender, an additional 20 minutes. Add the pasta, and more water, if needed. Simmer until the pasta is tender, an additional 10 to 15 minutes. Taste and adjust for seasoning with salt and pepper.
  • To serve, ladle the soup into warmed bowls. Drizzle with extra-virgin olive oil and sprinkle with grated cheese.
  • parmigiano-reggiano
  • Parmigiano-Reggiano is a hard, dry cheese made from cow's milk. The rind is golden tan and the interior is creamy yellow. True Parmigiano-Reggiano from Italy is aged eighteen to thirty-six months and is sharp and rich in flavor with a salty kick. While other countries make Parmesan cheese, real Italian Parmigiano- Reggiano is more expensive and is well worth every dime. Look for "Parmigiano-Reggiano" stenciled on the rind to authenticate the origin.

CONTEST-WINNING EASY MINESTRONE



Contest-Winning Easy Minestrone image

This minestrone soup recipe is special to me because it's one of the few dinners my entire family loves. And I can feel good about serving it because it's full of nutrition and low in fat. -Lauren Brennan, Hood River, Oregon

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h5m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 18

2 large carrots, diced
2 celery ribs, chopped
1 medium onion, chopped
1 tablespoon olive oil
1 tablespoon butter
2 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cans (8 ounces each) no-salt-added tomato sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups shredded cabbage
1 tablespoon dried basil
1-1/2 teaspoons dried parsley flakes
1 teaspoon dried oregano
1/2 teaspoon pepper
1 cup uncooked whole wheat elbow macaroni
11 teaspoons grated Parmesan cheese

Steps:

  • In a large saucepan, saute the carrots, celery and onion in oil and butter until tender. Add garlic; cook 1 minute longer., Stir in the broth, tomato sauce, beans, chickpeas, tomatoes, cabbage, basil, parsley, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add macaroni; cook, uncovered, 6-8 minutes or until macaroni and vegetables are tender., Ladle soup into bowls. Sprinkle with cheese. Freeze option: Before adding cheese, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 180 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 443mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 7g fiber), Protein 8g protein. Diabetic Exchanges

Tips:

  • Use a variety of vegetables to make your minestrone more flavorful and nutritious. Some good options include carrots, celery, onions, potatoes, green beans, and tomatoes.
  • Don't be afraid to use frozen or canned vegetables in your minestrone. They're just as nutritious as fresh vegetables, and they can save you time and money.
  • Add some protein to your minestrone by using beans, lentils, or meat. This will make the soup more filling and satisfying.
  • Season your minestrone with salt, pepper, and other herbs and spices to taste. You can also add a splash of lemon juice or vinegar to brighten up the flavors.
  • Serve your minestrone with a side of crusty bread or crackers. This will help to soak up the delicious broth.

Conclusion:

Minestrone is a delicious and hearty soup that can be enjoyed by people of all ages. It's a great way to use up leftover vegetables and it's also a very affordable meal. So next time you're looking for a quick and easy meal, give minestrone a try. You won't be disappointed!

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