Bushs Red White And Bean Minestrone Recipes

BUSH'S RED, WHITE AND BEAN MINESTRONE

Steps:

• Heat oil over medium heat in a medium saute pan. Add sauage, brown well.
• Add tomato paste, cook 5 minutes till brown.
• Add onions thru oregano. Cook till garlic is aromatic, about 5 minutes.
• Pour into a 4 quart slow cooker. Add tomatoes and chicken stock.
• Cook on low setting for 6-7 hours or till vegetables are tender.
• Stir in beans, zucchini, spinach, and pasta. Cook on high setting for 8 minutes or until beans and pasta are warmed thru and spinach has wilted.
• Pour the soup into bowls. Top with pesto and parmesan cheese.

HEARTY AND HEALTHY 3 BEAN MINESTRONE

Steps:

• Set aside or prepare the stock and roasted tomatoes.
• Heat a large pot or Dutch oven over medium to medium-high heat, add extra-virgin olive oil, a couple of turns of the pan. Add the prosciutto and stir a couple of minutes. Add the chopped onions, celery, carrots, garlic, and chile pepper, season with salt, and pepper. If you are using potatoes, add them here. If you are using pasta, heat a second medium pot of water to a boil for the pasta and cook according to package directions for al dente. Cool the pasta and drizzle with a touch of extra-virgin olive oil. Cover and store separately from the soup. Cover the pan and sweat the vegetables 10 minutes, stirring occasionally. Add the cannellini beans, garbanzo beans, prepared stock and prepared tomatoes. Bring the soup to a boil and add the green beans. Bring the soup back to a bubble, then turn off the heat and cool the soup. Store the soup in the refrigerator for a make-ahead meal.
• To reheat the soup: Place the soup over medium-high heat. Crisp up the bread in a warm oven. When the soup comes to a boil, stir in the cooked pasta, escarole, and a little lemon zest. Turn off the heat when pasta is warmed through. Serve the soup in shallow bowls and top with cheese, a drizzle of extra-virgin olive oil, and crusty bread alongside for mopping.
• For the stock:
• Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.
• For the tomatoes:
• Heat the oven to 500 degrees F.
• Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl.

WHITE BEAN MINESTRONE

Steps:

• Cook onion, celery, and carrots in oil, over med-high heat in a large saucepan, stirring occasionally for about 4 minutes.
• Add 2 cups water plus all remaining ingredients, except for cheese.
• Cover and let boil, reduce heat and simmer for 10 minutes, or until the potatoes are tender.
• Sprinkle Parmesan on top and serve.

BUSH'S® RED, WHITE AND BEAN MINESTRONE

Steps:

• Heat olive oil over medium heat in a medium sauté pan. Add sausage; brown well.
• Add tomato paste, cook 5 minutes until brown.
• Add onions, celery, garlic, carrots and oregano. Cook until garlic is aromatic, approximately 5 minutes.
• Pour into a 4-quart slow cooker. Add tomatoes and chicken stock.
• Cook on low setting for 6 to 7 hours or until the vegetables are tender.
• Stir in beans, zucchini, spinach and cooked pasta. Cook on high setting for 8 minutes or until beans and pasta are warmed through and spinach has wilted.
• To Serve: Pour the soup into a bowl. Top with a little pesto and fresh grated parmesan cheese.

BUSH'S® RED, WHITE AND BEAN MINESTRONE

Steps:

• Heat olive oil over medium heat in a medium sauté pan. Add sausage; brown well.
• Add tomato paste, cook 5 minutes until brown.
• Add onions, celery, garlic, carrots and oregano. Cook until garlic is aromatic, approximately 5 minutes.
• Pour into a 4-quart slow cooker. Add tomatoes and chicken stock.
• Cook on low setting for 6 to 7 hours or until the vegetables are tender.
• Stir in beans, zucchini, spinach and cooked pasta. Cook on high setting for 8 minutes or until beans and pasta are warmed through and spinach has wilted.
• To Serve: Pour the soup into a bowl. Top with a little pesto and fresh grated parmesan cheese.

BUSH'S® RED, WHITE AND BEAN MINESTRONE

Steps:

• Heat olive oil over medium heat in a medium sauté pan. Add sausage; brown well.
• Add tomato paste, cook 5 minutes until brown.
• Add onions, celery, garlic, carrots and oregano. Cook until garlic is aromatic, approximately 5 minutes.
• Pour into a 4-quart slow cooker. Add tomatoes and chicken stock.
• Cook on low setting for 6 to 7 hours or until the vegetables are tender.
• Stir in beans, zucchini, spinach and cooked pasta. Cook on high setting for 8 minutes or until beans and pasta are warmed through and spinach has wilted.
• To Serve: Pour the soup into a bowl. Top with a little pesto and fresh grated parmesan cheese.

BUSH'S® RED, WHITE AND BEAN MINESTRONE

Steps:

• Heat olive oil over medium heat in a medium sauté pan. Add sausage; brown well.
• Add tomato paste, cook 5 minutes until brown.
• Add onions, celery, garlic, carrots and oregano. Cook until garlic is aromatic, approximately 5 minutes.
• Pour into a 4-quart slow cooker. Add tomatoes and chicken stock.
• Cook on low setting for 6 to 7 hours or until the vegetables are tender.
• Stir in beans, zucchini, spinach and cooked pasta. Cook on high setting for 8 minutes or until beans and pasta are warmed through and spinach has wilted.
• To Serve: Pour the soup into a bowl. Top with a little pesto and fresh grated parmesan cheese.

BUSH'S® RED, WHITE AND BEAN MINESTRONE

Steps:

• Heat olive oil over medium heat in a medium sauté pan. Add sausage; brown well.
• Add tomato paste, cook 5 minutes until brown.
• Add onions, celery, garlic, carrots and oregano. Cook until garlic is aromatic, approximately 5 minutes.
• Pour into a 4-quart slow cooker. Add tomatoes and chicken stock.
• Cook on low setting for 6 to 7 hours or until the vegetables are tender.
• Stir in beans, zucchini, spinach and cooked pasta. Cook on high setting for 8 minutes or until beans and pasta are warmed through and spinach has wilted.
• To Serve: Pour the soup into a bowl. Top with a little pesto and fresh grated parmesan cheese.

MINESTRONE WITH GIANT WHITE BEANS AND WINTER SQUASH

Steps:

• First simmer beans. Drain soaked beans and place in a large saucepan with 2 quarts water, halved onion, crushed garlic and bay leaf. Bring to a gentle boil, reduce heat and simmer 45 minutes. Add salt to taste (I usually use 1 teaspoon salt per quart of water) and continue to simmer another 30 minutes. Beans should be almost tender. Remove from heat and use tongs to remove and discard onion half, garlic cloves and bay leaf.
• While beans are simmering you can make tomato base. Heat olive oil over medium heat in a heavy soup pot or Dutch oven, and add onion, carrot and celery. Add a pinch of salt and cook, stirring, until vegetables are just about tender, about 5 minutes, and add parsley and leeks. Cook, stirring, until leeks are slightly wilted, about 3 minutes, and stir in garlic along with another generous pinch of salt. Cook, stirring, just until the garlic smells fragrant, 30 seconds to a minute, and stir in tomatoes with their juice and salt to taste. Bring to a simmer and cook, stirring often, for about 10 minutes, until tomatoes have cooked down somewhat and smell fragrant. Remove from heat until beans are ready.
• Add beans and their broth to tomato base, stir together, add bouquet garni and bring to a simmer. Cover and simmer over low heat for 30 minutes. Add winter squash and continue to simmer for another 30 to 45 minutes, until squash and beans are very tender. Taste, adjust salt, and add freshly ground pepper to taste.
• Just before serving heat through and stir in a generous handful of chopped fresh parsley or basil, or a mix of the two. Serve, topping each bowl with freshly grated Parmesan.