Tuscan Minestrone Recipes

TUSCAN MINESTRONE WITH ORZO PASTA

Steps:

• If using dried beans, soak overnight then rinse and cover in water in a deep pan. Add salt. Bring water to a boil and simmer for about 45 minutes until still a bit firm but not too soft. Drain but save the bean cooking water.
• Peel the onion and cut into small pieces. Wash and chop the carrots and celery into pieces. Peel the potatoes and cut into cubes. Clean and slice the leeks. Wash and chop the Savoy cabbage and kale. Remove the bottom part of the white stems of the Swiss chard and wash and chop the leaves. Peel and cube the squash. If using fresh tomatoes blanch them in boiling water then peel and chop.
• Fry the carrots, onions and celery in extra virgin olive oil until the onions start to brown slightly. (don't let them burn). Add the tomato paste and tomato passata/or chopped fresh tomatoes. Stir and cook for 5 minutes.
• Add all the other veggies and sauté together for a couple of minutes. Add the bean cooking water or stock. If the bean cooking water isn't enough add more water or some vegetable stock. You need about 1 litre of liquid in total. Cover and cook for about 50 minutes. Add salt and pepper to taste. Add more stock or water as required.
• Finally add the beans and the pasta. If using orzo (risoni) it doesn't take very long to cook. Larger pasta types like ditalini will need more time! And maybe more liquid!
• Serve with a dash of extra virgin olive oil and grated Parmigiano-Reggiano or vegetarian cheese.

TUSCAN MINESTRONE

Steps:

• Place oil in 6 quart saucepan.
• Add beans, garlic, bay leaf, red pepper flakes, onion.
• Saute 5 minutes.
• Add water.
• Bring to boil.
• Simmer 1 hour.
• Add leek, carrots, celery, potatoes, green beans, tomato sauce, herb blend, and pepper.
• Cook 30 minutes.
• Add zucchini, beans, tomatoes.
• Cook 15 minutes.
• Add orzo and spinach.
• Cook 15 minutes.

TUSCAN VEGETABLE SOUP

Steps:

• In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
• Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
• Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
• Serve topped with Parmesan, if desired.

ITALIAN MINESTRONE

Steps:

• HEAT oil in large saucepan or Dutch oven over medium heat. Add celery, onion and garlic. Cook and stir until crisp-tender.
• ADD cabbage and carrots. Cook and stir until crisp-tender. Stir in tomatoes with juice, tomato juice and broth. Bring to a boil. Reduce heat to low.
• MIX in the three kinds of beans, parsley, oregano and basil. Simmer 30 minutes or until vegetables are tender and flavors have blended.
• STIR in cooked pasta and Parmesan cheese just before serving. Season with salt and pepper to taste. Serve with grated Parmesan cheese on the side.

TUSCAN MINESTRONE SOUP

Steps:

• Heat oil in large pot or dutch oven over medium high.
• Add zucchini, squash, carrot, onion, garlic and Italian seasoning, stirring frequently until the vegetable start to soften, about 10 minutes.
• Stir in broth and diced tomatoes.
• Add beans and uncooked pasta.
• Cover the mixture and let simmer 10 minutes.
• Add thyme sprigs and season with salt and pepper.
• Serve in individual bowls garnished with Parmesan cheese and basil.

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.

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.

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.

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.