Hamburger Minestrone Soup Recipe 435

HAMBURGER MINESTRONE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Drain pasta and add to the pan; heat through.

30-MINUTE HAMBURGER MINESTRONE SOUP

Steps:

• Cook pasta according to package directions. While pasta is cooking, cook beef and onions in a dutch oven or large saucepan over medium-high heat, stirring constantly, until beef is browned and no longer pink. Crumble beef while cooking with a wooden spoon or spatula. Drain off grease in a colander and return to dutch oven or saucepan.
• Add remaining ingredients and stir well to combine. Bring to a boil. Reduce heat to maintain a gentle simmer and simmer uncovered for 15 minutes, or until vegetables are tender.
• Drain cooked pasta and add to soup. Stir well to combine and cook until heated through.
• Remove and discard bay leaf before serving.

MINESTRONE HAMBURGER SOUP

Steps:

• Brown ground chuck with chopped onions. Drain well.
• Place all ingredients in stock or crock pot (including raw macaroni) and cook over low heat for 1-1/2 to 2 hours; stirring often.
• Can place in crock pot over low heat 5-6 hours or until vegetables are tender.
• *If you prefer your pasta al dente, then cook pasta separately and add to soup just before serving or add towards the end and cook until it is done to your preference. You can also use rice instead of macaroni.

HAMBURGER MINESTRONE

Steps:

• Cook and stir ground beef, onion and garlic in Dutch oven until beef is brown; drain.
• Stir in remaining ingredients except cheese; break tomatoes with fork.
• Heat to boiling, reduce heat.
• Cover and simmer, stirring occasionally, until macaroni is tender, about 15 minutes.
• Serve with cheese.

MINESTRONE SOUP WITH HAMBURGER

Steps:

• In a Dutch oven, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Add water, beans, vegetables and seasonings; bring to a boil. Stir in macaroni. Reduce heat; simmer, covered, 10-15 minutes or until macaroni is tender, stirring occasionally.

MINESTRONE SOUP

Steps:

• In 4-quart Dutch oven, heat all ingredients except cheese to boiling, breaking up tomatoes; reduce heat to low.
• Cover and simmer 15 to 20 minutes, stirring occasionally, until macaroni and vegetables are tender. Serve with cheese.

HAMBURGER MINESTRONE SOUP RECIPE - (4.3/5)

Steps:

• In a large stockpot or Dutch oven, cook the meat, onion, and garlic over medium heat until meat is no longer pink; drain. Add the water, tomatoes, potatoes, carrots, celery, bullion cubes, Italian seasoning, and salt; bring to a boil. Reduce heat and simmer until vegetables are just tender. Add zucchini and macaroni; simmer for additional 15 minutes or until tender.

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.

GARDEN PATCH MINESTRONE

Steps:

• In 5-quart Dutch oven or stockpot, heat oil over medium heat. Add carrots, celery, onion and garlic; cook about 5 minutes, stirring frequently, until vegetables are almost tender.
• Stir in zucchini, basil, uncooked pasta and sauce mix (from Hamburger Helper box), beans, tomatoes and hot water. Heat to boiling. Reduce heat; cover and simmer about 10 minutes or until pasta and vegetables are tender.

MINESTRONE SOUP II

Steps:

• In a large stock pot, cook bacon and drain off fat. Add onion, garlic, and beef. When onions are translucent, add celery, carrot, pureed tomatoes, whole tomatoes, broth, condensed soup, water, wine, oregano, basil, salt and pepper. Cook for 15 minutes.
• Stir in zucchini, spinach, pasta, garbanzo beans and parsley. Cook for 15 minutes and serve with fresh Parmesan cheese.