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Minestrone Soup
Soup Italian

Minestrone Soup

4.2

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 In a large soup pot, combine vegetable stock, undrained tomatoes, potato, onion, celery, carrot, cabbage, and Italian seasoning. Bring to a boil and reduce heat. Simmer for about 15 minutes.
  2. 2 Stir in beans, corn, zucchini, and pasta; simmer for 10 to 15 more minutes until the vegetables are tender. Season with salt and pepper.

By Maryanne

Pasta e Fagioli a la Chez Ivano
Soup Italian

Pasta e Fagioli a la Chez Ivano

4.7

Prep
60 min
Cook
120 min
Total
180 min

Instructions

  1. 1 In a large pot over medium heat, cook beef until no longer pink. Drain and set aside.
  2. 2 In the same pot, heat the olive oil. Cook onion, celery, garlic and black pepper until vegetables are tender, 10 minutes. Stir in beef broth, crushed tomatoes and tomato paste. Season with thyme, basil, oregano and parsley. Cover, reduce heat and simmer 1 hour. (At this point, you may put the pot on a back burner to keep warm and continue with the next steps about 1 hour prior to serving, if you wish.)
  3. 3 Stir in the beef and simmer 15 minutes. Stir in the pasta and cook until al dente, 8 to 10 minutes. Stir in the beans and heat through, 10 to 15 minutes.

By Ivan O Teeter

Hearty Portuguese Bean Soup
Soup European

Hearty Portuguese Bean Soup

4.5

Prep
10 min
Cook
160 min
Total
170 min

Instructions

  1. 1 Place water, ham hock, linguiça, and onion in a Dutch oven over high heat; bring to a boil. Reduce heat to medium-low, cover, and simmer for 1 hour.
  2. 2 Remove meat from ham hock, chop, and return to soup. Stir in potatoes, celery, carrots, stewed tomatoes, tomato sauce, and garlic. Cover; simmer for 1 ½ hours, stirring occasionally.
  3. 3 Stir in kidney beans and cabbage; cook until cabbage has softened, about 10 minutes.

By PIKALA

Easy Portuguese Bean Soup
Soup European

Easy Portuguese Bean Soup

4.3

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. 2 Heat oil in a stockpot over medium-high heat. Add carrots, onion, and celery; cook and stir for 2 to 3 minutes. Add tomatoes, potatoes, kidney beans and chicken broth. Bring to a boil and stir in cayenne pepper and tomato paste. Reduce heat and simmer for 20 minutes. Add sausage and season with salt and pepper to taste. Serve hot.

By Sara

Spicy Kale and Shrimp Soup
Soup American

Spicy Kale and Shrimp Soup

4.8

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium-low heat. Cook and stir mushrooms, onion, carrots, and garlic in hot oil until tender, 5 to 7 minutes. Pour in chicken broth and add basil. Bring to a boil, reduce heat to low, cover, and simmer until basil seasons broth, about 10 minutes.
  2. 2 Stir kale, curry paste, salt, and pepper into broth; return to a boil. Reduce heat to low and simmer until kale softens, about 10 minutes.
  3. 3 Stir in shrimp, tomatoes, kidney beans, and lemon juice. Simmer until shrimp is bright pink on the outside and no longer transparent in the center, about 10 minutes.

By Bethie

Veggie Soup with Basil Sauce
Soup American

Veggie Soup with Basil Sauce

4.4

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 In a large pot over high heat, combine the potatoes, onion, carrot, beans, tamari OR soy sauce, bay leaf and water. Bring to a boil and reduce heat to low. Simmer for 20 minutes, or until vegetables are tender. (Note: Add water as necessary to cover vegetables.)
  2. 2 When the soup is done, add the beans and corn and simmer for an additional 5 minutes. To make sauce, in a blender or food processor, combine the basil, pureed tomatoes, garlic, oil, Parmesan cheese and salt and pepper to taste. Blend until smooth, stir this sauce into the soup and serve.

By Emily Idlewild

Hearty Sausage Soup II
Soup American

Hearty Sausage Soup II

4.4

Prep
25 min
Cook
70 min
Total
95 min

Instructions

  1. 1 Heat the olive oil in a large stockpot over medium-high heat; cook the sausage, onions, bell pepper, and garlic in the hot oil until the onion is tender, 5 to 7 minutes. Add the water, cabbage, carrots, diced tomatoes, tomato paste, beef bouillon cubes, seasoned salt, thyme, and cayenne pepper to the stockpot and bring to a boil. Reduce heat to medium-low, place a cover on the stockpot, and cook the soup at a simmer for 45 minutes. Stir the zucchini and beans into the soup; cook another 10 minutes.
  2. 2 Bring a large pot with lightly salted water to a rolling boil. Cook the egg noodles in boiling water until cooked yet firm to the bite, about 5 minutes. Drain and stir into the soup. Ladle the soup into bowls, and top with Parmesan cheese to serve.

By Jaja's daughter

Jamie's Minestrone Soup
Soup American

Jamie's Minestrone Soup

4.8

Prep
35 min
Cook
45 min
Total
80 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Heat olive oil in a large stockpot over medium-low heat. Sauté garlic in hot oil until fragrant, 2 to 3 minutes. Add onion; cook and stir until translucent, 4 to 5 minutes.
  3. 3 Add celery and carrots; sauté for 1 to 2 minutes.
  4. 4 Pour in tomato sauce, broth, and water; bring to a boil, stirring frequently. Add red wine; reduce heat to low.
  5. 5 Stir in zucchini, spinach, green beans, kidney beans, basil, oregano, salt, and pepper. Simmer until soup is heated through, 30 to 40 minutes.
  6. 6 Meanwhile, fill a medium saucepan with water and bring to a boil. Cook seashell pasta in boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 8 minutes. Drain and set aside.
  7. 7 Place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup over pasta and sprinkle with Parmesan cheese.
  8. 8 Drizzle with olive oil to serve.

By Jamie

Poor Man's Pasta Fagioli
Italian

Poor Man's Pasta Fagioli

2.0

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Bring water to a boil in a large soup pot and stir ditalini pasta into the boiling water. Cook, stirring occasionally, for 12 minutes.
  2. 2 Stir tomato sauce, cannellini beans, kidney beans, black-eyed peas, frozen green peas, corn, potato, carrots, onion, garlic, parsley, Italian seasoning, salt, and black pepper into pasta. Bring soup to a boil, reduce heat to low, and simmer to blend flavors, 30 to 45 minutes.
  3. 3 Serve topped with olive oil and Parmesan cheese.

By Joy Seymour

Italian-Style Chili
Dinner Italian

Italian-Style Chili

4.6

Prep
5 min
Cook
40 min
Total
45 min

Instructions

  1. 1 Crumble ground beef into a large stockpot over medium-high heat; add onion. Cook and stir until beef is evenly browned, 5 to 7 minutes. Drain; discard grease.
  2. 2 Stir spaghetti sauce, diced tomatoes, kidney beans, water, mushrooms, pepperoni, bouillon, chili powder, and sugar into beef mixture; bring to a boil. Reduce heat to low; simmer, stirring occasionally, until flavors blend, about 30 minutes.
  3. 3 Garnish servings with Cheddar cheese.

By AmyHood

Spaghetti with a Kick
Dinner Italian

Spaghetti with a Kick

4.0

Prep
Cook
Total

Instructions

  1. 1 In a large skillet heat cook the onion in the olive oil until tender. Add the spaghetti sauce, black beans, kidney beans, corn, and mix well. Stir in the cumin, red pepper sauce, salt, and ground black pepper. Simmer for 15 to 20 minutes.
  2. 2 Meanwhile, in a large pot with boiling salted water cook spaghetti until al dente. Drain.
  3. 3 Toss pasta with spaghetti sauce. Serve with freshly grated Parmesan cheese.

By Lisa

Judy's Hearty Vegetable Minestrone Soup
Dinner Italian

Judy's Hearty Vegetable Minestrone Soup

4.6

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, onion, and garlic in the hot oil until the onion is translucent, 7 to 10 minutes.
  2. 2 Pour vegetable stock over the vegetable mixture; season with Italian seasoning, kosher salt, and black pepper. Stir tomatoes, potatoes, and kidney beans into the stock mixture; bring to a simmer and cook until the potatoes are tender, about 40 minutes. Add kale and continue cooking until the kale wilts, about 5 minutes.

By Judy Good

Italian Vegetable Soup
Dinner Italian

Italian Vegetable Soup

4.7

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
  2. 2 Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.

By Jackie

Slow Cooker Vegetarian Minestrone
Dinner Italian

Slow Cooker Vegetarian Minestrone

4.6

Prep
20 min
Cook
390 min
Total
410 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine broth, tomatoes, kidney beans, onion, carrots, celery, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and pepper in a 6-quart slow cooker. Cover and cook on Low for 6 to 8 hours.
  3. 3 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
  4. 4 Stir macaroni and spinach into the slow cooker; cover and cook for 15 more minutes.
  5. 5 Ladle into bowls and sprinkle with Parmesan cheese.

By laura

Instant Pot® Tuscan Stew
Dinner Italian

Instant Pot® Tuscan Stew

Prep
15 min
Cook
55 min
Total
80 min

Instructions

  1. 1 Combine navy, kidney, and black beans in a multi-functional electric pressure cooker (such as Instant Pot®) with 6 cups water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 27 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 In the meantime, heat olive oil in a large stockpot over medium-high heat. Saute onion, carrots, and celery until onion is translucent, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Add flour and stir until well coated. Pour in stock and water. Add kielbasa, salt, pepper, parsley, basil, thyme, and bay leaf. Bring to a boil; reduce heat and simmer for 10 minutes.
  3. 3 Release pressure on the beans using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Drain.
  4. 4 Bring stew back to a boil. Add the beans and orzo. Boil until orzo is soft and flavors come together, about 9 minutes. Remove from heat and let cool slightly before serving.

By Rob Root

Hearty Vegetarian Minestrone
Lunch Italian

Hearty Vegetarian Minestrone

4.8

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots and celery; cook and stir until soft, 5 to 6 minutes.
  2. 2 Stir in green beans, oregano, basil, salt, and pepper; cook for about 5 minutes. Add diced and crushed tomatoes and vegetable broth; bring to a boil. If it looks too thick, add a bit of water.
  3. 3 Reduce heat to low and simmer for 20 minutes. Stir in kidney beans, cannellini beans, and macaroni; cook until pasta is tender yet firm to the bite, 7 to 10 minutes. Taste and adjust salt and pepper, if needed.
  4. 4 Ladle into bowls and garnish with Parmesan-style cheese and fresh basil.

By Shannon

Italian Sausage Soup with Cannellini Beans
Lunch Italian

Italian Sausage Soup with Cannellini Beans

5.0

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Heat olive oil in a Dutch oven over medium-high heat. Add Italian sausage, onion, and garlic; cook and stir until sausage is browned and crumbly and onion is translucent, 8 to 10 minutes.
  2. 2 Pour beef stock into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add water and bouillon cubes.
  3. 3 Add tomato sauce, cannellini beans, kidney beans, garbanzo beans, green beans, diced tomatoes with juice, carrots, tomato paste, soup mix, cabbage, garlic powder, Italian seasoning, pepper, and salt. Reduce heat to medium and simmer for 40 minutes.
  4. 4 Meanwhile, bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain.
  5. 5 After soup has cooked for 40 minutes, add cooked shells. Simmer for another 5 minutes. Ladle into bowls and top with shredded Parmesan cheese.

By Danielle

Dry Red Beans in the Instant Pot
Side Dish American

Dry Red Beans in the Instant Pot

3.3

Ingredients

Prep
5 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Pour beans into a multi-functional pressure cooker (such as Instant Pot). Cover with a few inches of cool water. Close and lock the lid. Select Manual; set timer for 28 minutes on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Drain beans and let cool.

By LauraF

Air Fryer Kidney Bean "Popcorn"
Appetizer American

Air Fryer Kidney Bean "Popcorn"

5.0

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Preheat an air fryer to 325 degrees F (165 degrees C) according to manufacturer's instructions.
  2. 2 Spray kidney beans with olive oil cooking spray and toss with sea salt. Spread out in a single layer in the air fryer basket.
  3. 3 Air-fry until all of the kidney beans have split open and have become crisp, 25 to 30 minutes. Air-fry for 5 more minutes if they look under-toasted; they all should be varying degrees of brown.
  4. 4 Allow to cool and store in airtight container or sandwich bag.

By real_isopod_hours

Thirty Minute Chili
Dinner American

Thirty Minute Chili

4.0

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Crumble beef into a large skillet over medium-high heat; cook and stir until evenly browned. Drain off excess grease.
  2. 2 Stir kidney beans, tomatoes, and chili seasoning mix into beef; reduce heat to medium and simmer for 15 minutes.

By Jen

Vegetarian Taco Salad
Mexican

Vegetarian Taco Salad

4.3

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 In a medium-size mixing bowl combine beans, burger, taco seasoning, onions, salsa, and refrigerate.
  2. 2 When ready to serve, layer in individual bowls: chips, cheese, lettuce, bean mixture, and top with diced tomatoes.

By Katherine Denning

Busy Day Slow Cooker Taco Soup
Lunch

Busy Day Slow Cooker Taco Soup

4.6

Prep
10 min
Cook
185 min
Total
195 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
  2. 2 Stir browned ground beef, tomatoes, kidney beans, pinto beans, corn, taco seasoning, and ranch dressing mix together in the crock of a slow cooker.
  3. 3 Cook on Low for at least 3 hours.

By Lucinda

Sunday Football Cheese Dip and Chips
Appetizer

Sunday Football Cheese Dip and Chips

4.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Heat a large pot over medium-high heat. Cook and stir beef in the pot until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  2. 2 Stir cheese, kidney beans, tomato sauce, tomatoes, green chilies, red onion, and cayenne pepper with the beef. Reduce heat to low. Cook and stir beef mixture until the cheese is melted completely, about 10 minutes.

By Lee Ellen BrunGates

Ham Bone Soup

Ham Bone Soup

4.6

Prep
30 min
Cook
360 min
Total
390 min

Instructions

  1. 1 Place the ham bone, onion, tomatoes, kidney beans, potatoes, and green pepper into a 3 quart or larger slow cooker. Dissolve the bouillon cubes in water, and pour into the slow cooker.
  2. 2 Cover, and cook on High until warm. Reduce heat to Low, and continue to cook for 5 to 6 hours.

By TOOTSWEET13