Chunky Minestrone Soup Recipes

MINESTRONE SOUP

Steps:

• In a food processor, whizz the carrots, onion and celery into small pieces. Heat the oil in a pan, add the processed vegetables, garlic and potatoes, then cook over a high heat for 5 mins until softened.
• Stir in the tomato purée, stock and tomatoes. Bring to the boil, then turn down the heat and simmer, covered, for 10 mins.
• Tip in the beans and pasta, then cook for a further 10 mins, adding the cabbage for the final 2 mins. Season to taste and serve with crusty bread.

CLASSIC MINESTRONE SOUP

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.

CHUNKY MINESTRONE SOUP

Steps:

• In a food processor, whizz the carrots, onion and celery into small pieces. Heat the oil in a pan, add the processed vegetables, garlic and potatoes, then cook over a high heat for 5 mins until softened.
• Stir in the tomato paste, broth and tomatoes.
• Bring to the boil, then turn down the heat and simmer, covered, for 10 minutes
• Tip in the beans and pasta, then cook for a further 10 mins, adding the cabbage for the final 2 minutes
• Season to taste and serve with crusty bread.

30-MINUTE MINESTRONE

Steps:

• In a 3-qt. saucepan, saute carrots, cabbage, celery, onion and garlic in oil for 5 minutes. Add water, tomatoes and bouillon; bring to a boil. Reduce heat. Simmer, uncovered, for 20-25 minutes or until vegetables are tender. Stir in spinach, macaroni and pepper; heat through.

CHUNKY BEEF VEGETABLE MINESTRONE

Steps:

• Cook bacon until crisp and remove and liquid (Avoid this step by using pre-cooked bacon).
• Cut bacon into small pieces and put in large stock pot.
• Cook ground beef in fry pan, remove any liquid then add ground beef to pot with bacon.
• Add carrots, garlic, onions and celery to fry pan and cook for about 5-10 minutes, stirring frequently, until softened then add to pot.
• Add bay leaves, basil, italian seasoning, canned tomatos and beef stock to pot.
• Bring to boil, cover, reduce heat and simmer for about 20 minutes.
• Add barley and egg noodles and simmer for another 30-45 minutes until barley is soft.
• If soup becomes too thick for your liking, I recommend adding more beef broth but if not available, water will do but it will dilute the flavour.
• Check the flavour and if desired, add any of the following: salt, hot pepper flakes, parmesean cheese, italian blend seasoning or anything else to meet your desired outcome.