MINESTRA SOUP RECIPES

Steps:

• 1. Mix all meatball ingredients, except for the oil, in a large bowl. Form into small balls about 1 inch in diameter. 2. Heat oil on medium-high. Add oil and sauté meatballs until golden on all sides. Remove meatballs from heat and set aside. 3. In a large pot, sauté onions in oil until translucent, about 8 minutes. 4. Add stock, salt and pepper. Bring to a boil. Add pasta and cook for 10 minutes. Add meatballs and cook for 5 minutes more. 5. Meanwhile, wash and chop rapini stems into ½-inch pieces and leaves into 1-inch pieces. 6. Add rapini to pot. Cover, turn off heat and let rest 5 minutes before serving.

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.