Autumn Harvest Minestrone With Bone Broth Vegan Option Availabl Recipes

AUTUMN VEGETABLE MINESTRONE

Steps:

• Heat the olive oil in a large pot, add the onions and cook for 5 minutes until they are translucent. Add the minced garlic, basil, oregano, carrots, celery, sweet potatoes and pumpkin. Cook the vegetables for 5 minutes, stirring often, then add the tomato purée, vegetable broth and bay leaf.
• Bring the soup to a boil, then reduce the heat and simmer for 10 minutes. Add the beans and pasta. Cook until the pasta and all the vegetables are tender. This will vary depending on the type and size of the pasta.
• Remove the bay leaf and season the minestrone with salt and pepper to taste before serving it with some fresh basil.

GLUTEN-FREE NORTHERN ITALIAN AUTUMN MINESTRONE

Steps:

• Place cranberry beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
• Shred carrot, yellow onion, celery, and red pepper in a food processor to create a sofrito mixture.
• Heat oil in a 7-quart pressure cooker over medium-high heat. Add sofrito mixture and saute until softened, 3 to 5 minutes. Add soaked beans, potatoes, diced carrots, zucchini, pumpkin, and diced onion. Cook and stir until warmed through, 3 to 5 minutes more. Add oregano, rosemary, and bay leaf. Stir well to coat vegetables with oil and seasonings.
• Add enough broth to cover vegetables by 1 inch. Close the pressure cooker lid and bring up to pressure, about 10 minutes. Cook an additional 10 minutes from the first whistle.
• Allow pressure to release naturally and remove lid, about 10 minutes. Taste and adjust salt if necessary. Add additional broth to allow for cooking the pasta. Bring to a boil and add pasta. Cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Add more boiling broth if needed during cooking.
• Ladle soup into bowls and top with minced hot pepper and Parmigiano-Reggiano cheese.

VEGGIE-PACKED AUTUMN MINESTRONE

Steps:

• In a large stockpot, heat the oil over medium heat. Add the sausage and cook until no longer pink and just turning brown, 5 to 8 minutes. Add the celery, carrots and onions and saute until translucent, about 15 minutes. Add the rosemary, tomato paste and garlic and cook for 1 minute. Stir in the stock, tomatoes, beans and bay leaf and bring to a simmer. Simmer for 40 minutes.
• Add the sweet potatoes and zucchini and simmer until cooked al dente, about 10 minutes more.
• Place 1/2 cup of baby spinach at the bottom of each serving bowl and ladle on a portion of bubbling hot soup. The heat from the soup will wilt the spinach perfectly. Serve with some freshly grated Parmigiano-Reggiano and a squeeze of fresh lemon.

AUTUMN HARVEST MINESTRONE WITH BONE BROTH (VEGAN OPTION AVAILABL

Steps:

• Saute onion in olive oil until tender.
• Add broth, bullion, canned tomatoes, and tomato paste to slow cooker. Blend well.
• Add herbs and salt and pepper to taste.
• Add all vegetables. If there is not enough liquid to cover add more broth, or water and bullion if you are out of broth.
• Cook on low for 4-6 hours or until carrots are fork tender.
• If using pasta add to slow cooker last 15-20 minutes before serving.
• Serve hot with Parmesan cheese on top.

GASTRIC SLEEVE WHITE BEAN SOUP WITH EXTRA PROTEIN AND BONE BROTH

Steps:

• Heat oil in pan, if using pancetta or bacon add to pan now, add onion and cook till transclucent and fat is rendered from bacon/pancetta, add the garlic and cook for 1 minute, add the carrots, thyme, cayenne seeds and cook for about 2 minutes minutes, then add the chopped Escarole till wilted and.
• add the broth and beans and tomatoes, if using pepperoni instead of bacon or pancetta, add that now. Simmer for 15 minutes, add the zuchini or squash, red pepper and cook till soft. When done stir in parsely and basil leaves and parmesan cheese -- add salt if needed at this point.
• Puree the soup if you are on 1st stage of soft foods. Eat it like it is after that stage. It is filled with fiber, protein, good carbs, good fat and phytonutrients. The bone broth is a good gut healer. Since it has gelatin in it, it will thicken when cooled but is easily heated back to soupy consistency. This was my go to recipe for gastric sleeve patients, they seem to tolerate it very well.

HARVEST MINESTRONE

Steps:

• Combine liquids,potato and garlic in large saucepan.
• Bring to boil over medium heat and cook until potato is tender (about 15 minutes) Mash potato slightly with fork.
• Add zucchini and kidney beans,heat thoroughly.
• Add seasonings.
• Ladle into 4 soup bowls and drizzle each serving with a small amount of olive oil.

AUTUMN MINESTRONE

Steps:

• Heat the oil in a big pot over medium heat.
• Add the onions and garlic; stir and saute for 5 minutes.
• Add in the squash, celery, carrots, potatoes, oregano, salt, pepper, and water.
• Bring to a boil, lower heat and cook until potatoes are done (10 minutes or so).
• Add in the kale and beans; let simmer for 5-7 minutes or until kale is tender and the beans are heated; season to taste with additional salt/pepper if desired.
• Serve immediately.

MEAT BROTH

Steps:

• Cut the onion into two or four, peel I'd desired.
• Peel the carrot and break it into three. Break the celery stalks also.
• Peel the potato, leave it whole.
• Peel the parsnip, if using, use half, or all.
• Core the bell pepper, any color is fine.
• Wash the chicken well, taking out any innards, trim fat or skin, if desired.
• Wash the roast, pierce the fat in a few places with a steak knife.
• Tie the roast with cotton string in at least three places, rolling it, if nessecary.
• Wash the bones.
• Put all of these ingredients into a soup pot.
• Add the broth, a little wine (or vinegar), and water to cover the ingredients.
• Bring to a simmer. When approaching the boil, drop the heat.
• Skim with a spoon or small sieve.
• When the broth no longer puts forth any skum, add the teaming ingredients and simmer slowly, covered, or uncovered. Until the chicken is done, do not overcook it, unless you plan to allow it to lay in the broth, at which point, it will be inedible.
• Pull the chicken from the broth and cool until the meat can be picked. Pick the meat and put it into a bowl with some salt, and let sit overnight. Use for chicken salad, or other preparations.
• Add the meat to a plate when it is almost done. Pull off the string and season it, adding a ladleful of the meat broth, cover, and warm in a 309 degree oven, until tender. Do not overcook. Use in pasta, or make salad.
• The broth may be turned off now, or continue to cook a little while.
• Set off heat for an hour (or less).
• Discard the vegetables and bones using a slotted spoon or a pair of tongs.
• Pour the broth into another soup pot, saucepan or large mixing bowl. Use a strainer or sieve lined with a double layer of cheesecloth.
• Keep till room temperature, chill it, but do not cover it while it is hot, or it will sour, any broth will.
• The next morning, pull off the fat, keep if you have a purpose, or discard.
• Use the broth in soups or sauces, freeze some in clean ice tray, retire to a zip lock bag, and keep for future use.