Minestrone Ii Recipes

CONTEST-WINNING EASY MINESTRONE

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.

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 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.

MINESTRONE SOUP

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
• Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

CLASSIC MINESTRONE

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.

SUMMER MINESTRONE II

Steps:

• Heat the oil in a soup pot over medium heat.
• Add onion and red pepper and cook, stirring occasionally, until softened, about 3 minutes.
• Stir in the garlic and cook until it gives off its aroma, about 1 minute.
• Stir in the zucchini, green beans, and cranberry beans.
• Add the stock, 2 cups water, tomato, and thyme, and bring to a boil over high heat.
• Decrease heat to low and partially cover the pot.
• Simmer until the vegetables are tender, about 30 minutes.
• Meanwhile, bring a medium saucepan of lightly salted water to a boil over high heat.
• Add the rice and decrease heat to medium.
• Cook at a brisk simmer until the rice is tender, about 18 minutes.
• Drain the rice in a wire sieve and rinse under cold running water.
• When the vegetables are tender, stir the rice into the soup and cook for a few minutes to blend the flavors.
• Season with salt and pepper to taste.
• Cool to room temperature; serve at room temperature, sprinkled with the basil.

MINESTRONE

Steps:

• Soak the beans overnight in water to cover. Discard the water. Add fresh water to cover and simmer until the beans are soft, about 30 to 45 minutes. Allow them to cool in their water.
• In a large, heavy casserole, soften the onion, garlic and leeks in the olive oil. Add the celery, carrots, zucchini, string beans and potato and saute for 10 minutes, stirring frequently. Add the tomatoes.
• Meanwhile, bring the chicken stock to a boil in a separate pan. Add to the soup ingredients and simmer gently for 1 1/2 hours covered. The soup should be thick, not watery. If it is too watery, uncover and cook until thickened.
• Add the beans and cook for 15 minutes. Season to taste with salt and pepper.
• Before serving, sprinkle the soup with parsley. Serve with a small jug of extra virgin olive oil on the side and a bowl of grated Parmesan cheese. The oil and the cheese are added separately.

MINESTRONE MACARONI II

Steps:

• Brown the ground beef or sausage; drain well. Place in a large dutch oven.
• Add spaghetti sauce, water, broth and macaroni. Bring to a boil. Reduce heat and simmer covered for 12-15 minutes or until macaroni is tender.
• Stir in vegetables and beans, heat through.