Minestrone Soup From Libbys Recipes

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.

THE BEST MINESTRONE

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.

MINESTRONE SOUP FROM LIBBY'S

Steps:

• Heat olive oil in large soup pot over medium heat. Add onions, shallots and celery and cook for 3 minutes.
• Add beans and cook for additional 2 minutes. Then add plum tomatoes with juice and cook for 1 minute. Then add chicken broth.
• Drain carrots, sweet peas, green beans and corn, and add to broth.
• Season soup with thyme, salt and pepper and bring to boil. Reduce heat to low and simmer for 30 minutes. Serve with grated parmesan, if desired.

MINESTRONE SOUP FROM LIBBY'S

Steps:

• Heat olive oil in large soup pot over medium heat. Add onions, shallots and celery and cook for 3 minutes.
• Add beans and cook for additional 2 minutes. Then add plum tomatoes with juice and cook for 1 minute. Then add chicken broth.
• Drain carrots, sweet peas, green beans and corn, and add to broth.
• Season soup with thyme, salt and pepper and bring to boil. Reduce heat to low and simmer for 30 minutes. Serve with grated parmesan, if desired.

MINESTRONE SOUP FROM LIBBY'S

Steps:

• Heat olive oil in large soup pot over medium heat. Add onions, shallots and celery and cook for 3 minutes.
• Add beans and cook for additional 2 minutes. Then add plum tomatoes with juice and cook for 1 minute. Then add chicken broth.
• Drain carrots, sweet peas, green beans and corn, and add to broth.
• Season soup with thyme, salt and pepper and bring to boil. Reduce heat to low and simmer for 30 minutes. Serve with grated parmesan, if desired.

MINESTRONE SOUP FROM LIBBY'S

Steps:

• Heat olive oil in large soup pot over medium heat. Add onions, shallots and celery and cook for 3 minutes.
• Add beans and cook for additional 2 minutes. Then add plum tomatoes with juice and cook for 1 minute. Then add chicken broth.
• Drain carrots, sweet peas, green beans and corn, and add to broth.
• Season soup with thyme, salt and pepper and bring to boil. Reduce heat to low and simmer for 30 minutes. Serve with grated parmesan, if desired.

MINESTRONE SOUP FROM LIBBY'S

Steps:

• Heat olive oil in large soup pot over medium heat. Add onions, shallots and celery and cook for 3 minutes.
• Add beans and cook for additional 2 minutes. Then add plum tomatoes with juice and cook for 1 minute. Then add chicken broth.
• Drain carrots, sweet peas, green beans and corn, and add to broth.
• Season soup with thyme, salt and pepper and bring to boil. Reduce heat to low and simmer for 30 minutes. Serve with grated parmesan, if desired.

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.

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.

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.