MINESTRONE RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
Total Time 01 hours 50 minutes
Prep Time 20 minutes
Cook Time 01 hours 30 minutes
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, FatContent 9g fat (3g saturated fat), CholesterolContent 26mg cholesterol, SodiumContent 538mg sodium, CarbohydrateContent 19g carbohydrate (5g sugars, FiberContent 4g fiber), ProteinContent 14g protein.
THE BEST MINESTRONE SOUP RECIPE {HOW ITALIANS MAKE IT ...
Nothing says more “comfort food” than thick, creamy Minestrone Soup.Italian Minestrone soup is made with seasonal veggies, legumes and small pasta shape or rice.
Provided by Italian Recipe Book
Categories Soup
Prep Time 10 minutes
Cook Time 60 minutes
Yield 4
Number Of Ingredients 15
Steps:
- In a large pot add a generous drizzle of extra virgin olive oil, roughly chopped onion, carrots, celery, garlic clove, and pancetta cubes. Sautee on medium heat for a few minutes stirring a couple of times in the process.
- Add potatoes, butternut squash, tomatoes, bay leaf, rosemary sprigs and a couple of pinches of salt.
- Give a nice stir and add enough water to cover all the veggies.Bring to a boil and simmer on low heat for 40 minutes. Add more liquid if needed.
- Past this time veggies will become super soft and will “melt” one into another creating delicious creamy texture.
- Once veggies are cooked add chopped savoy cabbage or other leafy greens and drained canned beans. Add more water if needed. Give a nice stir and cook for another 15 minutes.
- As a last step, add pasta or rice. Let cook for 5-15 more minutes depending on how long pasta or rice will take to cook.
- If you’re not planning to serve minestrone right away, don’t add pasta or rice immediately.Instead, bring the soup to a boil when you’re ready to serve it and then add pasta or rice.
- Minestrone is ready to serve when pasta (rice) is cooked. I takes about 5-6 minutes for ditalini pasta and about 15 minutes for rice.
- Serve hot or warm generously topped with fresh grated Parmesan cheese.
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OVEN BAKED MINESTRONE SOUP, MAIN DISHES | CAMPING RECIPES
Pre-heat oven to 400E. In a large ovenproof Dutch oven, combine beef, onion, garlic, oil, salt and pepper. Stirring occasionally, bake uncovered 45 minutes. Leaving soup in oven, reduce heat to 350E. Combine beef broth and water in a 2-quart microwave safe container. Microwave on High power for 10 minutes or until broth mixture begins to boil, add to beef mixture. Stir in undrained beans, undrained tomatoes, carrots, and undrained olives. Cover and bake about 2 hours or until meat is tender. Stir in zucchini, macaroni, and herbs. Cover and bake 30 minutes longer or until vegetables are tender. To serve, sprinkle each serving with cheese.
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Total Time 3 hours 15 minutes
Calories 541.5 per serving
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THE BEST MINESTRONE SOUP RECIPE {HOW ITALIANS MAKE IT ...
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Reviews 5
Category Soup
Cuisine Italian
- Serve hot or warm generously topped with fresh grated Parmesan cheese.
MINESTRONE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 50 minutes
Category Dinner, Lunch
Cuisine Europe, Italian
Calories 209 calories per serving
- 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.
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