Little Italy Minestrone Soup Recipes

ITALIAN MINESTRONE SOUP

Steps:

• In a large pot add a generous drizzle of extra virgin olive oil, roughly chopped onion, carrots, celery, garlic clove, and pancetta cubes. Sautee on medium heat for a few minutes stirring a couple of times in the process.
• Add potatoes, butternut squash, tomatoes, bay leaf, rosemary sprigs and a couple of pinches of salt.
• Give a nice stir and add enough water to cover all the veggies.Bring to a boil and simmer on low heat for 40 minutes. Add more liquid if needed.
• Past this time veggies will become super soft and will "melt" one into another creating delicious creamy texture.
• Once veggies are cooked add chopped savoy cabbage or other leafy greens and drained canned beans. Add more water if needed. Give a nice stir and cook for another 15 minutes.
• As a last step, add pasta or rice. Let cook for 5-15 more minutes depending on how long pasta or rice will take to cook.
• If you're not planning to serve minestrone right away, don't add pasta or rice immediately.Instead, bring the soup to a boil when you're ready to serve it and then add pasta or rice.
• Minestrone is ready to serve when pasta (rice) is cooked. I takes about 5-6 minutes for ditalini pasta and about 15 minutes for rice.
• Serve hot or warm generously topped with fresh grated Parmesan cheese.

MINESTRONE

Steps:

• Heat the olive oil in a large pot (about 3 spins around the pot.)
• Add the potatoes, onion garlic, celery and carrots. Season all with salt, pepper, basil, oregano and dill stirring as you go.
• Once the veggies are coated in the oil, add the tomatoes and chicken broth and bring to a simmer. Cook for 15 minutes.
• Add the kale.
• Add the kidney beans.
• Bring to a boil and add the pasta shells.
• Cook for 10 minutes until pasta is tender.
• Add more salt and pepper to taste if needed.
• Serve in a soup bowl with fresh Gouda cheese shredded on top.

LITTLE ITALY MINESTRONE SOUP

Steps:

• In a large stock pot, melt butter over low heat. Add onion, carrot,.
• celery and oregano. Cook, covered, until vegetables are soft but not.
• browned, about 20 minutes.
• Add flour and stir to form a paste. Add garlic, chicken stock, marinara.
• sauce, potato and tomatoes. Raise heat and bring mixture to a boil.
• Add zucchini, yellow squash, chick-peas, salt and pepper. Reduce heat.
• to medium-low and simmer, uncovered, for 20 minutes.
• Stir in romaine, basil and 1/4 cup Parmesan cheese. Remove from heat and.
• let cool to room temperature. Refrigerate for 12 to 24 hours.
• Reheat soup over medium-low heat. Meanwhile, cook pasta according to.
• package directions.
• Divide pasta among individual serving bowls and ladle hot soup over pasta.
• Serve with Parmesan cheese.

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.