Lenas Minestrone Recipes

WINTER MINESTRONE

Steps:

• In a large, heavy stockpot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Cook, stirring frequently, until the onion is translucent, about 10 minutes. Add the Swiss chard and potato. Season with salt and pepper and cook for 2 minutes. Stir in the tomatoes and rosemary sprigs. Bring the mixture to a boil. Reduce the heat and simmer until the chard is wilted and the tomatoes are very soft, about 10 minutes.
• In a food processor or blender, combine 3/4 of the beans with 1/2 cup of broth. Blend until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan rind to the vegetable mixture. Simmer, stirring occasionally, until the potato pieces are tender, about 15 minutes. Stir in the remaining beans and the parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Discard the rosemary stems (the leaves will have fallen off) and season with salt and pepper, to taste. Ladle the soup into bowls and serve.

LENA'S MINESTRONE

Steps:

• In a large pot ombine the potatoes, carrots, celery, onion, garlic, beans, tomato paste and water. Cook over medium heat until all the vegetables are tender.
• Transfer soup to a food processor or blender and puree until smooth.
• Return soup to pot and stir in pasta. If desired add additional water to thin soup. Stir in the oregano and basil. Season to taste with salt and pepper. Cook over medium heat unitl pasta is al dente. Serve hot topped with freshly grated Romano.

LENA'S MINESTRONE

Steps:

• In a large pot ombine the potatoes, carrots, celery, onion, garlic, beans, tomato paste and water. Cook over medium heat until all the vegetables are tender.
• Transfer soup to a food processor or blender and puree until smooth.
• Return soup to pot and stir in pasta. If desired add additional water to thin soup. Stir in the oregano and basil. Season to taste with salt and pepper. Cook over medium heat unitl pasta is al dente. Serve hot topped with freshly grated Romano.

LENA'S MINESTRONE

Steps:

• In a large pot ombine the potatoes, carrots, celery, onion, garlic, beans, tomato paste and water. Cook over medium heat until all the vegetables are tender.
• Transfer soup to a food processor or blender and puree until smooth.
• Return soup to pot and stir in pasta. If desired add additional water to thin soup. Stir in the oregano and basil. Season to taste with salt and pepper. Cook over medium heat unitl pasta is al dente. Serve hot topped with freshly grated Romano.

LELLI'S MINESTRONE SOUP

Steps:

• Saute onion in the margarine,.
• Add the above ingredients and simmer for at least 1 1/2 hours.
• Process at least half of the soup in a blender, or use a stick blender.
• Add 1/3 cup uncooked macaroni,1/4 cup parmesan cheese and 1 cup half & half.
• Cook for at least 20 minute more and serve with crusty bread and additional parmesan cheese.
• You can also add a small can of garbanzo beans with the macaroni, cheese and milk.

LENA'S MINESTRONE

Steps:

• In a large pot ombine the potatoes, carrots, celery, onion, garlic, beans, tomato paste and water. Cook over medium heat until all the vegetables are tender.
• Transfer soup to a food processor or blender and puree until smooth.
• Return soup to pot and stir in pasta. If desired add additional water to thin soup. Stir in the oregano and basil. Season to taste with salt and pepper. Cook over medium heat unitl pasta is al dente. Serve hot topped with freshly grated Romano.