Best 2 Tuscan Minestrone Recipes

Tuscan minestrone is a traditional Italian soup that is hearty, flavorful, and packed with vegetables. It is a great way to use up leftover vegetables and is perfect for a quick and easy meal. This soup is also a great source of vitamins, minerals, and fiber. Tuscan minestrone is typically made with a combination of vegetables, such as carrots, celery, onions, garlic, tomatoes, potatoes, and beans. It is also often flavored with herbs, such as basil, oregano, and thyme.

Here are our top 2 tried and tested recipes!

TUSCAN MINESTRONE

Tuscan Minestrone image

Here's a simple and tasty minestrone from the American Heart Association Cookbook. You can substitute macaroni or other pasta for the orzo if you choose. We like to add some spicy Mrs. Dash at the end for a little more kick.

Provided by lazyme

Categories < 4 Hours

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1 (14 ounce) can kidney beans, rinsed and drained
1 tablespoon olive oil, extra virgin
3 garlic cloves, minced
1 bay leaf
1/2 teaspoon red pepper flakes, crushed
1 onion, chopped
2 1/2 quarts water
1 leek, sliced
3 carrots, sliced
3 stalks celery, sliced
2 potatoes, peeled and cubed
1 cup green beans, sliced
1 1/2 cups tomato sauce
1 tablespoon mixed Italian herbs
2 zucchini, chopped
1 1/2 cups cannellini beans, drained and rinsed
14 1/2 ounces stewed tomatoes
1/2 cup orzo pasta
2 cups spinach, chopped

Steps:

Place oil in 6 quart saucepan.
Add beans, garlic, bay leaf, red pepper flakes, onion.
Saute 5 minutes.
Add water.
Bring to boil.
Simmer 1 hour.
Add leek, carrots, celery, potatoes, green beans, tomato sauce, herb blend, and pepper.
Cook 30 minutes.
Add zucchini, beans, tomatoes.
Cook 15 minutes.
Add orzo and spinach.
Cook 15 minutes.

Nutrition Facts : Calories 484.7, Fat 6.1, SaturatedFat 1, Sodium 1412.7, Carbohydrate 91.6, Fiber 20.6, Sugar 20.9, Protein 20.8

RIBOLLITA (TUSCAN MINESTRONE)

Ribollita (Tuscan Minestrone) image

Riboliita is a hearty soup originating in Tuscany. What set this soup apart from other Minestra recipes is the use of stale bread to make the soup more substantial (and to economize, of course). This delicious soup is best made a day before serving because it is even better on the second day.

Provided by evelynathens

Categories Spinach

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

4 tablespoons olive oil
1 red onion, chopped
1 leek, white part only,chopped
2 cloves garlic, chopped
4 carrots, sliced into half inch rounds
4 zucchini, sliced into half inch rounds
1/4 whole savoy cabbage, shredded and chopped
2 cups kale, shredded
2 cups spinach, shredded
4 small potatoes, peeled and cut into one half inch cubes
1 cup green beans, cut into bite size pieces
2 cups cooked cannellini beans, 1 cup pureed,the other left whole
5 cups broth, of your choice,plus
more broth, to thin soup
4 tablespoons tomato paste
1 lb stale Italian bread, sliced and cut into 1 inch cubes
grated parmesan cheese
extra virgin olive oil

Steps:

Heat the olive oil in a large pot and sauté the onion and leek together over low heat until they begin to caramelize; add the garlic and sauté for 1 minute; add all the remaining vegetables; season to taste and stir to mix; cover and cook for 20 minutes or until the vegetables have reduced in volume by half; stir again and add broth; bring to a boil and then lower the heat; add the tomato paste and stir to dissolve; cover and cook the soup for 1 hour; add the beans.
The next day, reheat soup gently and stir in the bread cubes until the bread has turned into a mush (this takes about 10-15 minutes); if the soup is too thick, thin with more stock to suit your taste.
Serve at table with freshly-cracked black pepper, grated parmesan cheese, and drizzle with extra virgin olive oil.

Nutrition Facts : Calories 831.6, Fat 19.8, SaturatedFat 3.6, Cholesterol 1, Sodium 2598.8, Carbohydrate 139, Fiber 19.8, Sugar 14.9, Protein 30.1

Tips:

Utilize Fresh Vegetables: For the best flavor and nutrient retention, use fresh vegetables whenever possible.
Homemade Vegetable Broth: Elevate the flavor of your minestrone by using homemade vegetable broth instead of store-bought options.
Cook Beans in Advance: Save time by cooking beans in advance. You can do this in a slow cooker or on the stovetop. If using canned beans, rinse them thoroughly before adding them to the soup.
Add Greens at the End: To maintain their vibrant color and texture, add leafy greens like kale or spinach towards the end of the cooking process.
Season to Taste: Always taste your soup and adjust the seasoning as needed. Add salt, pepper, and other herbs and spices to your preference.

Conclusion:

Tuscan minestrone is a hearty, flavorful soup that is perfect for a chilly day. This traditional Italian soup is packed with fresh vegetables, beans, and pasta, making it a nutritious and satisfying meal. With its colorful and inviting presentation, Tuscan minestrone is sure to be a hit at your next gathering. So, gather your ingredients, follow the step-by-step guide, and enjoy the deliciousness of this classic Italian soup!