Minestrone For A Crowd Recipes

CROWD-SIZE MINESTRONE

Steps:

• Heat oil in 8-quart Dutch oven over medium heat. Cook garlic and onion in oil about 2 minutes, stirring occasionally, until onion is tender.
• Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Cover and simmer 1 hour. Serve with cheese.
• To Refrigerate:.
• Refrigerate tightly covered no longer than 48 hours.
• To Reheat From Refrigerator:.
• Cover and heat soup to boiling in 8-quart Dutch oven over medium heat, stirring occasionally.

MINESTRONE

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.

MINESTRONE SOUP FOR A CROWD

Steps:

• Spray 8-quart nonstick Dutch oven with cooking spray; heat over medium heat. Add garlic and onion; cook about 2 minutes, stirring occasionally, until onion is tender.
• Stir in remaining ingredients except pasta. Heat to boiling. Reduce heat; cover and simmer 45 minutes.
• Heat to boiling. Stir in pasta. Return to boiling. Reduce heat; simmer uncovered 10 to 15 minutes or until pasta is tender.

MINESTRONE FOR A CROWD

Steps:

• 1. Put the dried cannellini beans in a large pot with 6 cups of water, 6 peeled cloves of garlic, and the sage. Bring the water to a boil, lower the heat, cover, and simmer for at least an hour, or until the beans are tender. Add a teaspoon of salt. 2. Meanwhile, heat 2 tablespoons olive oil in a large soup pot. Add the onion and the remaining cloves of garlic, sliced thin. Cook, stirring occasionally, over medium heat for about 10 minutes. Trim the fennel, cut it into 1/2-inch dice, and add it to the onion and garlic, along with the celery and 1 teaspoon salt. Cook another 15 minutes, stirring now and then. 3. Trim the tough stems off the greens, and cut the greens into 1-inch strips. Peel the tomatoes, and cut them into chunks, keeping all the juice (you should have about 3 cups). Peel and seed the butter-nut squash, and cut it into 1-inch dice (about 2 cups). Seed and coarsely chop the pimentos. Cut the zucchini in half lengthwise, and slice it thick. Add these vegetables to the soup pot, along with 5 cups water, the parsley and basil, and a generous pinch of oregano. Bring the soup to a boil, lower the heat, cover, and let simmer for about 20 minutes. 4. When the cannellini are ready, add them to the vegetable soup along with |all their broth, plenty of freshly ground black pepper, the remaining 2 tablespoons olive oil, and as much of the vegetable broth as you need to give the soup a consistency you like. Simmer the soup a few minutes to marry the flavors, then taste, and adjust with more salt and pepper, if needed. 5. To serve, drizzle a little fruity green olive oil on top of each bowl, or add a teaspoon of pesto, and pass around some Parmigiano-Reggiano. Recipe printed with permission from Love Soup, by Anna Thomas.