Macho Minestrone Recipes
SUPER QUICK MINESTRONE
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Drain and transfer the pasta to a baking sheet. Toss the pasta with a little olive oil to prevent sticking.
- In a large saucepan over medium heat, warm the chicken stock.
- In another large saucepan over high heat, heat 1/4 cup oil. When the oil is hot but not smoking, add the pancetta and cook until it begins to brown, 3 to 4 minutes, turning occasionally. Add the garlic and cook until it begins to brown, about 1 minute, stirring occasionally. Lower the heat to medium and add the onions, celery, and carrots.
- Cook until the vegetables are soft, 8 to 10 minutes, stirring occasionally to prevent browning. Add the chopped herbs. Raise the heat to high. Add the beans, tomatoes, zucchini, and potatoes. Add the chicken stock and bring to a boil. Then bring it down to a simmer and cook until the potatoes are tender, 12 to 15 minutes, skimming any foam off the top of the soup. Season generously with pepper. Add salt, to taste. Just a few minutes before serving, add the cooked tubetti pasta. Serve warm with Parmesan and olive oil passed at the table.
- Cooking notes: Add the cooked pasta just before serving. If it sits in the soup too long, it develops a flabby texture. Tubetti (little hollow tubes) are the classic pasta for minestrone, but you could substitute another small shape of pasta.
GREEN MINESTRONE
Minestrone is literally a BIG soup. This one tastes like it simmered all day.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat a soup pot over medium high heat. Add oil and pancetta or prosciutto. Saute 2 minutes and add onions, celery, garlic, zucchini and bay to the pot. Season vegetables with salt and pepper, to your taste. Saute vegetables 5 minutes, stirring frequently. Add white beans, garbanzo beans and chicken broth to the pot. Cover soup and bring to a boil. Add pasta and green beans to the soup and cook 8 minutes, or until pasta is just tender. Stir in spinach to wilt, 1 minute. Stir in grated cheese and ladle soup into bowls. Top soup with torn or shredded basil or chopped parsley.
THE BEST MINESTRONE
While it's positively packed with vegetables, this soup is still hearty and filling. We rendered the fat from pancetta and used it to cook the vegetables to add more depth of flavor. The addition of white beans and pasta help make it a meal.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the meat is golden brown on all sides, 5 to 7 minutes. Transfer the pancetta with a slotted spoon to a large bowl, leaving the fat in the pot.
- Reduce the heat to medium. Add the carrots, celery, onions, garlic, bay leaves, red pepper flakes, 4 teaspoons salt and 1/2 teaspoon black pepper and cook, stirring occasionally, until tender but not browned, 6 to 8 minutes. Add the potatoes and zucchini and cook, stirring occasionally, until slightly softened, about 5 minutes. Return the pancetta to the pot, stir in the tomatoes and 8 cups water and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the potatoes are just tender, about 20 minutes.
- Add the kale, beans and their liquid and pasta and continue to cook until the pasta is cooked through and the kale is tender, about 10 minutes. Discard the bay leaves and season with more salt and pepper if necessary. Serve with grated Parmesan.
QUICK AND EASY MINESTRONE
Traditionally, minestrone is slow-simmered with Parmigiano-Reggiano rinds to impart a rich umami flavor to the broth. In our shortcut version, soy sauce is used instead, adding instant depth to this pantry-friendly soup.
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a medium pot over medium-high heat. Add the corn and cook, stirring occasionally, until it starts to brown slightly, about 3 minutes. Add the tomato paste, rosemary and oregano and cook, stirring constantly, until the tomato paste begins to darken in color, about 1 minute. Slowly whisk in the chicken broth until the paste is smooth and incorporated into the liquid.
- Add the whole can of diced tomatoes (including the liquid), and bring the mixture to a boil. Stir in the pasta, the white beans and reserved liquid and the soy sauce. Season with salt and pepper. Cook until the pasta is al dente, 7 to 8 minutes, stirring in the green beans during the last 2 minutes of cooking. Serve in individual bowls with a little oil drizzled on top.
CLASSIC MINESTRONE
Steps:
- In a casserole heat the olive oil. Add the onions and cook until golden, about 5 to 7 minutes. Then add the carrots and celery and cook over low heat, stirring occasionally, for 5 minutes. Add the beans, bay leaf and thyme and toss for 1 minute. Then add the beef stock, Parmesan rind (if using), plum tomatoes and their juice, and salt and pepper to taste. (Careful with the amount of salt since Parmesan rind will add a salty flavor.) Bring to a boil, reduce heat and simmer for 1 hour. Add the potatoes, zucchini and savoy cabbage and cook for 20 minutes more or until the vegetables are tender. Finally, add your pasta and cook, covered, for about 10 minutes. Season to taste with salt and pepper, ladle into bowls and serve with some pesto.
MINESTRONE
Provided by Food Network Kitchen
Time 1h
Yield 4 to 6 main-course servings
Number Of Ingredients 16
Steps:
- Heat the oil in a large pot over medium-high heat. Add the pancetta and cook, stirring, until slightly crisp and the fat has rendered, about 1 minute. Reduce the heat to medium and add the garlic, carrots, celery and onions. Cover and cook, stirring occasionally, until the vegetables soften, about 12 minutes. Add the zucchini, cover and cook, stirring occasionally, about 3 minutes. Add the cabbage and cook, stirring, until wilted, about 3 minutes more. Stir in the tomatoes and broth and bring to a boil. Stir in the pasta; lower the heat to a simmer and cook until the pasta is tender, about 8 minutes.
- Mash half the beans in a small bowl with a fork. Add the mashed and whole beans to the soup and cook, stirring, about 3 minutes. Remove the soup from the heat and stir in the herbs and cheese. Season with salt and pepper. Divide among warm soup bowls and sprinkle with the Parmesan. Serve immediately with more cheese at the table.
VEGGIE-PACKED AUTUMN MINESTRONE
Provided by Jeff Mauro, host of Sandwich King
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- In a large stockpot, heat the oil over medium heat. Add the sausage and cook until no longer pink and just turning brown, 5 to 8 minutes. Add the celery, carrots and onions and saute until translucent, about 15 minutes. Add the rosemary, tomato paste and garlic and cook for 1 minute. Stir in the stock, tomatoes, beans and bay leaf and bring to a simmer. Simmer for 40 minutes.
- Add the sweet potatoes and zucchini and simmer until cooked al dente, about 10 minutes more.
- Place 1/2 cup of baby spinach at the bottom of each serving bowl and ladle on a portion of bubbling hot soup. The heat from the soup will wilt the spinach perfectly. Serve with some freshly grated Parmigiano-Reggiano and a squeeze of fresh lemon.
ANYTIME MINESTRONE
This is a great vegetarian anytime-of-the-year minestrone that you can customize to what is in season or what you like in your soup. The vegetables and herbs are easily swappable in the same amounts as listed in the recipe. I love adding a little bit of brightness and freshness to any soup with a pistou, the French version of a pesto, here with the nuttiness of toasted walnuts.
Provided by Rick Martinez
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 21
Steps:
- For the soup: Heat 2 tablespoons of the oil in a large heavy pot over medium-high heat. Cook the mushrooms, undisturbed, until browned underneath, about 2 minutes. Toss and continue to cook, tossing occasionally, until browned on both sides and tender, 2 to 3 minutes. Season with salt and pepper and transfer to a medium bowl.
- Heat the butter and remaining 2 tablespoons oil in the same pot over medium-high heat. Add the onions, garlic, cabbage, squash, tomatoes, green beans, 1 tablespoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the vegetables are softened but not browned, 6 to 8 minutes. Add the mushrooms and 8 cups water, bring to a boil, then reduce to a simmer and cook until the vegetables are tender, 5 to 10 minutes. Add the garbanzo beans and cook until warmed through, about 3 minutes. Season if necessary.
- Meanwhile, make the pistou: Pulse the garlic, parsley, basil, pecans and 2 tablespoons of the oil in a food processor until finely chopped. Transfer to a small bowl and stir in the Parmesan, grapefruit zest, crushed red pepper and remaining 2 tablespoons oil; season with salt.
- Divide the soup among bowls and top with the pistou.
MINESTRONE MACARONI
"This is by far the easiest, tastiest economical recipe I've found," reports Diane Varner, Elizabeth, Colorado, a mother of two teenage sons who works part-time. "It seems to taste even better as a leftover." Our test kitchen figures her frugal skillet dish costs just 78¢ per serving.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Add the tomatoes, water, macaroni and bouillon; bring to a boil. , Reduce heat; cover and simmer for 12-15 minutes or until macaroni is tender. Stir in beans and cook until heated through.
Nutrition Facts : Calories 354 calories, Fat 9g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 1037mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 8g fiber), Protein 25g protein.
MACHO MINESTRONE
It has everything: sausage, beans, pasta, potatoes, and lots of vegetables.
Provided by ShelbyLyn
Categories Minestrone Soup
Time 1h5m
Yield 12
Number Of Ingredients 15
Steps:
- Heat about 1/4 cup olive oil in a large pot over medium heat. Cook and stir Italian sausage in hot oil until about half browned, about 5 minutes. Add carrots, celery, and onion; continue to cook and stir until the sausage is completely browned, about 5 minutes more. Drain and discard some of the fat if you find it too greasy.
- Stir potatoes into the sausage mixture, season with salt and pepper, and cook until the potatoes begin to soften, about 7 minutes more.
- Pour chicken broth and water into the pot. Bring the liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a flat-edged spoon. Add tomatoes and again bring mixture to a boil, reduce heat to medium-low, and simmer until the potatoes are completely soft, about 15 minutes.
- Stir zucchini and kale into the liquid; simmer until zucchini is soft, about 10 minutes.
- Stir cannellini beans and ditalini pasta into the liquid; cook until pasta is tender, about 5 minutes. Ladle into bowls and garnish with Parmesan cheese and splash of olive oil.
Nutrition Facts : Calories 324.9 calories, Carbohydrate 35.3 g, Cholesterol 19.5 mg, Fat 14.9 g, Fiber 5.8 g, Protein 12.8 g, SaturatedFat 4 g, Sodium 906.2 mg, Sugar 4.7 g
MACHO MINESTRONE
It has everything: sausage, beans, pasta, potatoes, and lots of vegetables.
Provided by ShelbyLyn
Categories Minestrone Soup
Time 1h5m
Yield 12
Number Of Ingredients 15
Steps:
- Heat about 1/4 cup olive oil in a large pot over medium heat. Cook and stir Italian sausage in hot oil until about half browned, about 5 minutes. Add carrots, celery, and onion; continue to cook and stir until the sausage is completely browned, about 5 minutes more. Drain and discard some of the fat if you find it too greasy.
- Stir potatoes into the sausage mixture, season with salt and pepper, and cook until the potatoes begin to soften, about 7 minutes more.
- Pour chicken broth and water into the pot. Bring the liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a flat-edged spoon. Add tomatoes and again bring mixture to a boil, reduce heat to medium-low, and simmer until the potatoes are completely soft, about 15 minutes.
- Stir zucchini and kale into the liquid; simmer until zucchini is soft, about 10 minutes.
- Stir cannellini beans and ditalini pasta into the liquid; cook until pasta is tender, about 5 minutes. Ladle into bowls and garnish with Parmesan cheese and splash of olive oil.
Nutrition Facts : Calories 324.9 calories, Carbohydrate 35.3 g, Cholesterol 19.5 mg, Fat 14.9 g, Fiber 5.8 g, Protein 12.8 g, SaturatedFat 4 g, Sodium 906.2 mg, Sugar 4.7 g
CLASSIC MINESTRONE
This beloved Italian soup isn't just hearty and healthy -- it's really flexible. Minestrone typically includes lots of leafy greens, other veggies, and beans. Which to choose? You're only limited by the contents of your refrigerator and pantry.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 15
Steps:
- In a large pot, heat oil over medium. Add onion, carrots, celery, red-pepper flakes, rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes.
- Add tomatoes; cook until some of the liquid evaporates, 1 minute. Add potato, cabbage, cannellini beans, and 7 cups water; bring to a boil. Stir in green beans.
- Reduce to a simmer, and cook until all the vegetables are tender, about 20 minutes. Season with salt and pepper; stir in garlic, if using, and basil. Serve sprinkled with Parmesan and, if using, torn basil. Drizzle with more oil, if desired.
Nutrition Facts : Calories 183 g, Fat 8 g, Fiber 6 g, Protein 8 g
CONTEST-WINNING EASY MINESTRONE
This minestrone soup recipe is special to me because it's one of the few dinners my entire family loves. And I can feel good about serving it because it's full of nutrition and low in fat. -Lauren Brennan, Hood River, Oregon
Provided by Taste of Home
Time 1h5m
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 18
Steps:
- In a large saucepan, saute the carrots, celery and onion in oil and butter until tender. Add garlic; cook 1 minute longer., Stir in the broth, tomato sauce, beans, chickpeas, tomatoes, cabbage, basil, parsley, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add macaroni; cook, uncovered, 6-8 minutes or until macaroni and vegetables are tender., Ladle soup into bowls. Sprinkle with cheese. Freeze option: Before adding cheese, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 180 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 443mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 7g fiber), Protein 8g protein. Diabetic Exchanges
MINESTRONE
Vegetables and herbs fresh from my garden make this one of our favorite soups. This recipe makes a lot, so it's perfect for large gatherings or to freeze in smaller containers for fast meals.-Virginia Bauer, Botkins, Ohio
Provided by Taste of Home
Time 1h50m
Yield 20 servings (5 quarts).
Number Of Ingredients 20
Steps:
- In a stockpot, saute the onions, celery and parsley in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, tomato sauce, cabbage, carrots, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , In a large skillet, cook beef over medium heat until no longer pink; drain. Stir into soup along with the zucchini, beans and pasta. Cover and simmer for 15-20 minutes or until vegetables and pasta are tender. Top each serving with cheese.
Nutrition Facts : Calories 209 calories, Fat 9g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 538mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 4g fiber), Protein 14g protein.
MACHO MINESTRONE
It has everything: sausage, beans, pasta, potatoes, and lots of vegetables.
Provided by ShelbyLyn
Categories Minestrone Soup
Time 1h5m
Yield 12
Number Of Ingredients 15
Steps:
- Heat about 1/4 cup olive oil in a large pot over medium heat. Cook and stir Italian sausage in hot oil until about half browned, about 5 minutes. Add carrots, celery, and onion; continue to cook and stir until the sausage is completely browned, about 5 minutes more. Drain and discard some of the fat if you find it too greasy.
- Stir potatoes into the sausage mixture, season with salt and pepper, and cook until the potatoes begin to soften, about 7 minutes more.
- Pour chicken broth and water into the pot. Bring the liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a flat-edged spoon. Add tomatoes and again bring mixture to a boil, reduce heat to medium-low, and simmer until the potatoes are completely soft, about 15 minutes.
- Stir zucchini and kale into the liquid; simmer until zucchini is soft, about 10 minutes.
- Stir cannellini beans and ditalini pasta into the liquid; cook until pasta is tender, about 5 minutes. Ladle into bowls and garnish with Parmesan cheese and splash of olive oil.
Nutrition Facts : Calories 324.9 calories, Carbohydrate 35.3 g, Cholesterol 19.5 mg, Fat 14.9 g, Fiber 5.8 g, Protein 12.8 g, SaturatedFat 4 g, Sodium 906.2 mg, Sugar 4.7 g
MACHO MINESTRONE
It has everything: sausage, beans, pasta, potatoes, and lots of vegetables.
Provided by ShelbyLyn
Categories Minestrone Soup
Time 1h5m
Yield 12
Number Of Ingredients 15
Steps:
- Heat about 1/4 cup olive oil in a large pot over medium heat. Cook and stir Italian sausage in hot oil until about half browned, about 5 minutes. Add carrots, celery, and onion; continue to cook and stir until the sausage is completely browned, about 5 minutes more. Drain and discard some of the fat if you find it too greasy.
- Stir potatoes into the sausage mixture, season with salt and pepper, and cook until the potatoes begin to soften, about 7 minutes more.
- Pour chicken broth and water into the pot. Bring the liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a flat-edged spoon. Add tomatoes and again bring mixture to a boil, reduce heat to medium-low, and simmer until the potatoes are completely soft, about 15 minutes.
- Stir zucchini and kale into the liquid; simmer until zucchini is soft, about 10 minutes.
- Stir cannellini beans and ditalini pasta into the liquid; cook until pasta is tender, about 5 minutes. Ladle into bowls and garnish with Parmesan cheese and splash of olive oil.
Nutrition Facts : Calories 324.9 calories, Carbohydrate 35.3 g, Cholesterol 19.5 mg, Fat 14.9 g, Fiber 5.8 g, Protein 12.8 g, SaturatedFat 4 g, Sodium 906.2 mg, Sugar 4.7 g
FORGOTTEN MINESTRONE
Free-lance writer Marsha Ransom of South Haven, Michigan can be composing an article while her full-flavored soup is simmering. "I sprinkle servings with Parmesan cheese and serve with garlic bread," she reports.
Provided by Taste of Home
Categories Lunch
Time 8h45m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 8-10 hours or until meat is tender. , Add the zucchini, cabbage, beans and macaroni; cover and cook on high for 30-45 minutes or until macaroni and vegetables are tender. Sprinkle servings with cheese if desired.
Nutrition Facts : Calories 202 calories, Fat 5g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 661mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 5g fiber), Protein 16g protein. Diabetic Exchanges
BEEFY MINESTRONE
I know lots of minestrone recipes don't contain meat, but my husband thinks a meal is only a meal if it contains some sort of meat. Consequently, this is the perfect meal. It strikes that balance of flavorful, healthful, and soul-satisfying. -Juli Snaer, Enid, Oklahoma
Provided by Taste of Home
Time 6h50m
Yield 8 servings (3 quarts).
Number Of Ingredients 15
Steps:
- Combine the first 13 ingredients in a 5- or 6-qt. slow cooker. Cover and cook on low for 6-7 hours or until meat is tender. , Stir in pasta. Cover and cook on high for 30 minutes or until pasta is tender. If desired, top with fresh oregano and shredded Parmesan cheese.
Nutrition Facts :
TACO MINESTRONE
It's nice to have a winter pick-me-up like this soup to call on when I need a speedy and filling entree for supper. Almost as fast as I can open a few cans, I'm ladling out steaming bowlfuls.-Carole Holder, Norman, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings (2 quarts).
Number Of Ingredients 4
Steps:
- In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the beans, soup and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes.
Nutrition Facts : Calories 217 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 1381mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 7g fiber), Protein 13g protein.
MACHO MINESTRONE
It has everything: sausage, beans, pasta, potatoes, and lots of vegetables.
Provided by ShelbyLyn
Categories Minestrone Soup
Time 1h5m
Yield 12
Number Of Ingredients 15
Steps:
- Heat about 1/4 cup olive oil in a large pot over medium heat. Cook and stir Italian sausage in hot oil until about half browned, about 5 minutes. Add carrots, celery, and onion; continue to cook and stir until the sausage is completely browned, about 5 minutes more. Drain and discard some of the fat if you find it too greasy.
- Stir potatoes into the sausage mixture, season with salt and pepper, and cook until the potatoes begin to soften, about 7 minutes more.
- Pour chicken broth and water into the pot. Bring the liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a flat-edged spoon. Add tomatoes and again bring mixture to a boil, reduce heat to medium-low, and simmer until the potatoes are completely soft, about 15 minutes.
- Stir zucchini and kale into the liquid; simmer until zucchini is soft, about 10 minutes.
- Stir cannellini beans and ditalini pasta into the liquid; cook until pasta is tender, about 5 minutes. Ladle into bowls and garnish with Parmesan cheese and splash of olive oil.
Nutrition Facts : Calories 324.9 calories, Carbohydrate 35.3 g, Cholesterol 19.5 mg, Fat 14.9 g, Fiber 5.8 g, Protein 12.8 g, SaturatedFat 4 g, Sodium 906.2 mg, Sugar 4.7 g
MACHO MINESTRONE
It has everything: sausage, beans, pasta, potatoes, and lots of vegetables.
Provided by ShelbyLyn
Categories Minestrone Soup
Time 1h5m
Yield 12
Number Of Ingredients 15
Steps:
- Heat about 1/4 cup olive oil in a large pot over medium heat. Cook and stir Italian sausage in hot oil until about half browned, about 5 minutes. Add carrots, celery, and onion; continue to cook and stir until the sausage is completely browned, about 5 minutes more. Drain and discard some of the fat if you find it too greasy.
- Stir potatoes into the sausage mixture, season with salt and pepper, and cook until the potatoes begin to soften, about 7 minutes more.
- Pour chicken broth and water into the pot. Bring the liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a flat-edged spoon. Add tomatoes and again bring mixture to a boil, reduce heat to medium-low, and simmer until the potatoes are completely soft, about 15 minutes.
- Stir zucchini and kale into the liquid; simmer until zucchini is soft, about 10 minutes.
- Stir cannellini beans and ditalini pasta into the liquid; cook until pasta is tender, about 5 minutes. Ladle into bowls and garnish with Parmesan cheese and splash of olive oil.
Nutrition Facts : Calories 324.9 calories, Carbohydrate 35.3 g, Cholesterol 19.5 mg, Fat 14.9 g, Fiber 5.8 g, Protein 12.8 g, SaturatedFat 4 g, Sodium 906.2 mg, Sugar 4.7 g
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From mayoclinic.org
MACHO MINESTRONE
Recipe Ingredients: ⅓ cup olive oil, divided; 1 pound bulk mild Italian sausage; 2 carrots, chopped; 2 celery stalks, chopped; 1 large onion, chopped; 3 large potatoes, peeled and cut into cubes; salt and ground black pepper to taste; 1 quart chicken broth; 2 cups water ; 1 (28 ounce) can diced tomatoes; 2 zucchinis, halved lengthwise and sliced into half-moons; 1 bunch kale, …
From khiraya.life
From khiraya.life
MINESTRONE RECIPES | FOOD & WINE
2017-05-31 Lattice-Crusted Minestrone Pot Pies. This hearty dish is based on ribollita, the thick Tuscan soup made with leftover minestrone and chunks …
From foodandwine.com
From foodandwine.com
MINESTRONE | RICARDO
Preparation. In a soup pot over medium heat, soften the onion, carrots, celery and garlic in the oil. Add the broth, Parmigiano rind and prosciutto. Bring to a boil, reduce the heat and simmer until the carrots are tender, about 10 minutes. Add the zucchini, green beans, tomatoes and kidney beans. Simmer for 5 to 7 minutes.
From ricardocuisine.com
From ricardocuisine.com
CLASSIC TUSCAN MINESTRONE RECIPE | LANA'S COOKING
2019-10-23 How to Make Classic Tuscan Minestrone. Prep the onion, carrot, celery, garlic, cabbage, parsley, and basil and set aside. In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion, carrot, celery, and garlic. Cook, stirring frequently, for 3-4 minutes or until the onion is translucent. Get a Free Cookbook!
From lanascooking.com
From lanascooking.com
MACHO MINESTRONE | MINESTRONE, RECIPES, FOOD
Aug 26, 2015 - This minestrone is packed with sausage, beans, pasta, potatoes, and plenty of vegetables.
From pinterest.com
From pinterest.com
SUPER SIMPLE MINESTRONE - NOW FROM SCRATCH
Cook over medium heat while stirring for 3 minutes. After this, without draining, add the can of mixed veggies, pinto beans, chickpeas, and 32 oz of beef broth. Stir to combine. Cook over medium heat for 10 minutes. While the soup is cooking, chop 2 cups of spinach leaves and grate the parmesan cheese. When you're ready to serve, stir in the ...
From nowfromscratch.com
From nowfromscratch.com
MINESTRONE RECIPES : FOOD NETWORK | FOOD NETWORK
2022-06-10 Veggie-Packed Autumn Minestrone. Recipe | Courtesy of Jeff Mauro. Total Time: 1 hour 35 minutes. 64 Reviews.
From foodnetwork.com
From foodnetwork.com
MINESTRONE SOUP RECIPE ITALIAN SAUSAGE - FOOD NEWS
In a Dutch oven, cook sausage over medium heat until no longer pink; drain. In the same pan, saute the carrots, celery, onion and garlic in oil until tender. Stir in the broth, beans, tomatoes, bay leaves, Italian seasoning, tomato paste and sausage. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, adding pasta during the last 6-8 minutes.
From foodnewsnews.com
From foodnewsnews.com
FAT GRANNY'S MINESTRONE SOUP - WORLDRECIPES.ORG
Fat Granny's Minestrone Soup. Fresh vegetables, beans, and pasta are simmered in a seasoned tomato broth. Serve with garlic cheese bread and a fresh tossed green salad. 398 calories; protein 8.8g; carbohydrates 41.9g; fat 23.7g; cholesterol 41.4mg; sodium 1524.6mg. prep:30 mins. cook:40 mins. total:1 hr 10 mins. Servings:6. Yield:6 servings. Ingredients. 1 teaspoon Italian …
From worldrecipes.org
From worldrecipes.org
GRANDMA'S MINESTRONE
Simmer for 15 minutes over medium heat. Add white beans and pasta. Continue cooking another 15 minutes. Finish by adding zucchini, kale and peas. Cook until just done. Remove bouquet garni before serving. Pesto. Place all ingredients in food processor bowl and purée to a thick paste. Garnish each bowl of soup with a generous portion of cheese ...
From readersdigest.ca
From readersdigest.ca
CLASSIC ITALIAN VEGETABLE MINESTRONE SOUP - FAMILYSTYLE FOOD
2018-08-26 Instructions. Heat the olive oil in a large (5 or 6 quart) soup pot over medium-high heat. Add the carrots and onion and cook 5 minutes, stirring. Add the garlic, celery and fennel and cook a few minutes more to soften. Stir in the tomato paste, chopped tomatoes, beans, bay leaf, 2 teaspoons salt and black pepper to taste.
From familystylefood.com
From familystylefood.com
MACHO MINESTRONE POPULAR RECIPES - TASTE DETECTIVE
2019-09-16 Heat about 1/4 cup olive oil in a large pot over medium heat. Cook and stir Italian sausage in hot oil until about half browned, about 5 minutes.
From tastedetective.blogspot.com
From tastedetective.blogspot.com
MACHO MINESTRONE | RECIPESTY
Heat about 1/4 cup olive oil in a large pot over medium heat. Cook and stir Italian sausage in hot oil until about half browned, about 5 minutes.
From recipesty.com
From recipesty.com
MACHO MINESTRONE - MINESTRONE
Ingredients. ⅓ cup olive oil, divided; 1 pound bulk mild Italian sausage; 2 carrots, chopped; 2 celery stalks, chopped; 1 large onion, chopped; 3 large potatoes, peeled and cut into cubes
From worldrecipes.org
From worldrecipes.org
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