Favourite Minestra Veggie Soup With Curly Endive Recipes

SLOW-COOKER VEGETABLE MINESTRONE SOUP

Steps:

• Combine carrots, celery, onion, garlic, green beans, kidney beans, tomatoes, broth, Italian seasoning, crushed red pepper, 1/4 teaspoon salt, and pepper in a 6- to 8-qt. slow cooker. Cover and cook on Low for 6 to 8 hours.
• Stir in zucchini, pasta, and the remaining 1/2 teaspoon salt. Cover and cook on Low until the pasta is tender, 15 to 20 minutes more. Serve immediately, topping each serving with about 1 1/2 tablespoons Parmesan.

FAVOURITE MINESTRA-VEGGIE SOUP WITH CURLY ENDIVE

Steps:

• Heat the oil in a large saucepan. Add the carrots and shallot and cook over low heat, stirring frequently, for five minutes or so.
• Stir in the garlic, and stir-fry over medium heat for about three minutes.
• Pour in the vegetable stock, and bring to a boil.
• Stir well, cover, lower the leat and simmer for about 20 minutes; stir occasionally. Add more water/stock if necessary.
• Add orzo/pasta, and the greens or endive to the hot soup.
• Simmer, stirring frequently, for about five minutes.
• Add the parmesan cheese, simmer for two or three minutes longer, 'til the pasta is al dente.
• Remove from heat and serve.

MALTESE MINESTRA - OUR WONDERFUL VEGETABLE SOUP!

Steps:

• In a large pot fry the onion for five minutes until soft.
• Add in the garlic and tomato paste and fry for a minute.
• Add all the other vegetables and crushed stock cube and fry for another five minutes.
• Fill the pot with boiled water until the vegetables have been covered.
• Season with salt and pepper, and bring to a boil.
• Reduce heat and simmer for 1½ hours.
• Add in the lentils and pasta and cook for a further twenty minutes.
• Add in the parsley and serve.
• As an option garnish with hard cheese.

CURLY ENDIVE SALAD WITH MUSTARD DRESSING, EGG AND GRUYèRE

Steps:

• Bring a small pot of water to a boil over high heat. Add eggs (the water should cover them), and return to a boil. Adjust heat so that the water is at a brisk simmer. For a runny yolk, cook for 7 minutes; for a gooey center, cook for 8 minutes; for a slightly moist center, cook for 9 minutes. Meanwhile, prepare an ice bath.
• Immediately drain eggs and plunge into ice water to cool. When cool, crack and peel eggs. (Eggs can be cooked and peeled up to several hours in advance, and refrigerated.) Roughly chop eggs into haphazard slices.
• Put vinegar, mustard and garlic in a small bowl. Whisk with a fork to dissolve. Slowly whisk in olive oil to make a slightly thick dressing. Season to taste with salt and pepper.
• Put endive in a low, wide salad bowl and sprinkle very lightly with salt. Add dressing to taste and toss well. Transfer greens to individual plates. Top with chopped egg. With a vegetable peeler, shave thin slices of Gruyère over each salad.

WILTED CURLY ENDIVE

Steps:

• Cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Reserve 3 tablespoons drippings. Cut or tear endive from center stalk; discard stalks. , In a large saucepan or Dutch oven, bring water and 1-1/2 teaspoons salt to a boil. Add endive; cover and cook for 3 minutes or until wilted. Drain. Stir in the bacon, vinegar, onion, pepper, reserved drippings and remaining salt.

HEALTHY VEGGIE MINESTRONE SOUP

Steps:

• Bring a large pot of lightly salted water to a boil; add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Heat oil in a large saucepan over medium heat; add orange bell pepper, red bell pepper, celery, carrots, and garlic. Cook and stir until slightly tender, about 5 minutes.
• Pour tomato soup plus 1/2 can water into saucepan. Add potatoes, chicken broth, basil, onion powder, salt, and pepper; stir to combine. Bring to a boil; reduce heat and simmer until flavors combine, about 1 hour. Serve over cooked pasta.

CURLY ENDIVE AND BEAN SOUP

Steps:

• Heat oil in heavy large Dutch oven over medium heat. Add garlic; sauté until just tender, about 3 minutes. Add ham; stir 1 minute. Add endive, broth and beans; simmer until endive wilts and is tender but still bright green, about 10 minutes. Season with salt and pepper.