Italian Potato Soup Minestra Di Patate Recipes

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ITALIAN POTATO SOUP (MINESTRA DI PATATE)

Make and share this Italian Potato Soup (Minestra Di Patate) recipe from Food.com.

Provided by Mandy

Categories     Potato

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 10



Italian Potato Soup (Minestra Di Patate) image

Steps:

  • Bring water, stock cubes, parsley, onion, celery, carrots & potaoes to the boil in a large saucepan.
  • Cover & simmer for 30 mins, add spaghetti sauce & corn.
  • Stir well & bring back to the boil, cover & simmer for a further 15 minutes.
  • Serve with hot cheesy bread.

Nutrition Facts : Calories 144.8, Fat 1.5, SaturatedFat 0.4, Cholesterol 1, Sodium 719.4, Carbohydrate 31.2, Fiber 4.2, Sugar 7.4, Protein 3.7

1 onion, chopped
4 cups water
2 chicken stock cubes
2 tablespoons parsley, chopped
2 tablespoons celery leaves, chopped
2 carrots, grated
2 potatoes, diced
2 sticks celery, finely diced
440 g napolitana spaghetti sauce
310 g cream-style corn

CLASSIC MINESTRONE SOUP

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



Classic Minestrone Soup image

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

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

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