How do you make Minestrone Soup?!
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Answers:
Here is a yummy one !.!.!.!.!.!.!. = )
Minestrone with Sauteed Croutons and Parmigiano-Reggiano
Sauteed Croutons:
1/4 cup olive oil
2 cloves garlic, smashed
6 slices Italian bread, crusts removed and cut into 1/4-inch dice
Salt
Soup:
3 tablespoons olive oil
1 large red onion, chopped
2 large stalks celery, chopped
4 cloves garlic, chopped
2 large carrots, diced
1/4 pound pancetta, thinly sliced
1/2 head Savoy cabbage, finely sliced, blanched and drained
1/2 bunch Swiss chard, washed and finely sliced
1 large waxy potato, cut into 1/2-inch cubes
4 cups water
2 cups chicken stock
3 medium tomatoes, seeded and diced
1 bouquet garni (rosemary sprig, 4 thyme sprigs, 1 bay leaf, bunch parsley)
3 cups cooked cannellini beans
1 cup spinach leaves, washed and coarsely chopped
Salt and pepper
Grated Parmigiano-Reggiano cheese
For the Sauteed Croutons: Heat olive oil in a large saute pan over medium-high heat, add the garlic and cook for 3 to 4 minutes, to flavor the oil!. Remove the garlic, add the bread cubes and toss to coat!. Saute until golden brown on all sides, season lightly with salt!. Remove to a plate lined with paper towels!.
For the Soup: Heat oil in a 4 quart pot, add the onion, celery, garlic, carrot and pancetta and cook until soft!. Add the cabbage, chard, potato, water, broth, tomatoes and bouquet garni!. Bring the soup to a gentle simmer and cook for 15 to 20 minutes!. Place half of the beans (1 1/2 cups) in a food processor and process until smooth!. Add the puree and the whole beans to the simmering soup!. Simmer the soup for about 5 minutes!. Add the spinach and cook for 2 minutes!. Season with salt and pepper to taste!. Ladle the soup into bowls, garnish with sauteed croutons and cheese!.Www@FoodAQ@Com
Minestrone with Sauteed Croutons and Parmigiano-Reggiano
Sauteed Croutons:
1/4 cup olive oil
2 cloves garlic, smashed
6 slices Italian bread, crusts removed and cut into 1/4-inch dice
Salt
Soup:
3 tablespoons olive oil
1 large red onion, chopped
2 large stalks celery, chopped
4 cloves garlic, chopped
2 large carrots, diced
1/4 pound pancetta, thinly sliced
1/2 head Savoy cabbage, finely sliced, blanched and drained
1/2 bunch Swiss chard, washed and finely sliced
1 large waxy potato, cut into 1/2-inch cubes
4 cups water
2 cups chicken stock
3 medium tomatoes, seeded and diced
1 bouquet garni (rosemary sprig, 4 thyme sprigs, 1 bay leaf, bunch parsley)
3 cups cooked cannellini beans
1 cup spinach leaves, washed and coarsely chopped
Salt and pepper
Grated Parmigiano-Reggiano cheese
For the Sauteed Croutons: Heat olive oil in a large saute pan over medium-high heat, add the garlic and cook for 3 to 4 minutes, to flavor the oil!. Remove the garlic, add the bread cubes and toss to coat!. Saute until golden brown on all sides, season lightly with salt!. Remove to a plate lined with paper towels!.
For the Soup: Heat oil in a 4 quart pot, add the onion, celery, garlic, carrot and pancetta and cook until soft!. Add the cabbage, chard, potato, water, broth, tomatoes and bouquet garni!. Bring the soup to a gentle simmer and cook for 15 to 20 minutes!. Place half of the beans (1 1/2 cups) in a food processor and process until smooth!. Add the puree and the whole beans to the simmering soup!. Simmer the soup for about 5 minutes!. Add the spinach and cook for 2 minutes!. Season with salt and pepper to taste!. Ladle the soup into bowls, garnish with sauteed croutons and cheese!.Www@FoodAQ@Com
Minestrone Soup:
INGREDIENTS
4 tablespoons margarine
3/4 cup chopped onion
1/4 cup chopped celery
1/2 cup chopped carrots
1 (19 ounce) can cannellini beans
1/2 cup shredded cabbage
1 (14!.5 ounce) can stewed tomatoes
1 tablespoon tomato paste
1 1/2 cups cubed potatoes
1 quart chicken broth
2 cloves garlic, minced
2 tablespoons dried parsley
1 teaspoon salt
1/2 cup elbow macaroni
1/2 cup grated Parmesan cheese
DIRECTIONS
Melt butter or margarine in a heavy pot over medium heat!. Add onion, celery, and carrots; saute for a few minutes!.
Add beans, cabbage, tomatoes, tomato paste, potato, stock, garlic, parsley, and salt to the pot!. Bring to a boil, cover, and reduce heat!. Simmer for approximately 1 hour until vegetables are barely tender!.
Add pasta, and simmer for 30 minutes more!. Correct seasoning, and serve hot with grated cheese!.
Hopefully this helps!Www@FoodAQ@Com
INGREDIENTS
4 tablespoons margarine
3/4 cup chopped onion
1/4 cup chopped celery
1/2 cup chopped carrots
1 (19 ounce) can cannellini beans
1/2 cup shredded cabbage
1 (14!.5 ounce) can stewed tomatoes
1 tablespoon tomato paste
1 1/2 cups cubed potatoes
1 quart chicken broth
2 cloves garlic, minced
2 tablespoons dried parsley
1 teaspoon salt
1/2 cup elbow macaroni
1/2 cup grated Parmesan cheese
DIRECTIONS
Melt butter or margarine in a heavy pot over medium heat!. Add onion, celery, and carrots; saute for a few minutes!.
Add beans, cabbage, tomatoes, tomato paste, potato, stock, garlic, parsley, and salt to the pot!. Bring to a boil, cover, and reduce heat!. Simmer for approximately 1 hour until vegetables are barely tender!.
Add pasta, and simmer for 30 minutes more!. Correct seasoning, and serve hot with grated cheese!.
Hopefully this helps!Www@FoodAQ@Com
INGREDIENTS
* 4 cups vegetable stock
* 2 (14!.5 ounce) cans stewed tomatoes
* 1 large potato, cubed
* 1 onion, chopped
* 2 stalks celery, chopped
* 2 carrots, chopped
* 1 large head cabbage, finely chopped
* 2 tablespoons Italian seasoning
* 1 (15 ounce) can kidney beans
* 3 cups fresh corn kernels
* 1 large zucchini, sliced
* 1 cup uncooked orzo pasta
* salt and pepper to taste
DIRECTIONS
1!. In a large soup pot combine the vegetable stock, the undrained tomatoes, potato, onion, celery, carrot, cabbage and Italian seasoning!. Bring to a boil and reduce heat!. Simmer for about 15 minutes!.
2!. Stir in the beans, corn, zucchini and pasta; simmer for 10 to 15 more minutes until the vegetables are tender!. Season with salt and pepper!.Www@FoodAQ@Com
* 4 cups vegetable stock
* 2 (14!.5 ounce) cans stewed tomatoes
* 1 large potato, cubed
* 1 onion, chopped
* 2 stalks celery, chopped
* 2 carrots, chopped
* 1 large head cabbage, finely chopped
* 2 tablespoons Italian seasoning
* 1 (15 ounce) can kidney beans
* 3 cups fresh corn kernels
* 1 large zucchini, sliced
* 1 cup uncooked orzo pasta
* salt and pepper to taste
DIRECTIONS
1!. In a large soup pot combine the vegetable stock, the undrained tomatoes, potato, onion, celery, carrot, cabbage and Italian seasoning!. Bring to a boil and reduce heat!. Simmer for about 15 minutes!.
2!. Stir in the beans, corn, zucchini and pasta; simmer for 10 to 15 more minutes until the vegetables are tender!. Season with salt and pepper!.Www@FoodAQ@Com
This is my family's favorite!. From Taste of Home!.
Meatball Minestrone
1 pound ground beef
1 egg, beaten
1/2 cup chopped onion
1/4 cup dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) tomato sauce
2-1/2 cups water
1 can (15-1/2 ounces) kidney beans with liquid
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 cup sliced celery
1/4 cup uncooked elbow macaroni
1/4 cup chopped parsley
In a mixing bowl, combine beef, egg, onion, crumbs, salt and pepper!. Shape into 30 1-inch balls!. In a large saucepan, brown meatballs on all sides!. Drain excess fat!. Add remaining ingredients except macaroni and parsley; cover and simmer 20 minutes!. Add macaroni; simmer 10 minutes or until tender!. Stir in parsley!. Yield: about 2 quarts!.Www@FoodAQ@Com
Meatball Minestrone
1 pound ground beef
1 egg, beaten
1/2 cup chopped onion
1/4 cup dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) tomato sauce
2-1/2 cups water
1 can (15-1/2 ounces) kidney beans with liquid
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 cup sliced celery
1/4 cup uncooked elbow macaroni
1/4 cup chopped parsley
In a mixing bowl, combine beef, egg, onion, crumbs, salt and pepper!. Shape into 30 1-inch balls!. In a large saucepan, brown meatballs on all sides!. Drain excess fat!. Add remaining ingredients except macaroni and parsley; cover and simmer 20 minutes!. Add macaroni; simmer 10 minutes or until tender!. Stir in parsley!. Yield: about 2 quarts!.Www@FoodAQ@Com
Ingredients (serves 6)
1 400g can diced peeled tomatoes
3 pontiac potatoes, peeled, chopped
200g piece jap or butternut pumpkin, deseeded, peeled, chopped
1 large brown onion, chopped
2 carrots, chopped
2 celery sticks with leaves, chopped
1 large garlic clove, chopped
1 tsp dried oregano leaves
1!.75L (7 cups) water
3 small or 2 large zucchini, chopped
40g (1/4 cup) small macaroni
1 400g can borlotti beans, rinsed, drained
1/2 cup firmly packed roughly chopped fresh continental parsley
Salt & freshly ground black pepper
1 1/2 tbs extra virgin olive oil
20g parmesan, finely shredded
Method
1!. Place the tomatoes, potatoes, pumpkin, onion, carrots, celery, garlic and oregano in a large saucepan!.
2!. Stir in the water and bring to the boil over medium-high heat!. Reduce heat to medium and cook, almost covered, for 45 minutes!.
3!. Add the zucchini and macaroni, and cook, stirring occasionally, for 10 minutes!. Stir in the beans and cook for a further 5 minutes or until the zucchini and pasta are tender!.
4!. Stir in the parsley and taste and season with salt and pepper!. Ladle into serving bowls!. Drizzle with the olive oil, sprinkle with the parmesan and serve immediately!.
Notes & tips
Note: You can use a can of red kidney beans, rinsed and drained, in place of the borlotti beans, if preferred!.
Preparation Time: 20 minutes
Cooking Time: 60 minutes
?Www@FoodAQ@Com
1 400g can diced peeled tomatoes
3 pontiac potatoes, peeled, chopped
200g piece jap or butternut pumpkin, deseeded, peeled, chopped
1 large brown onion, chopped
2 carrots, chopped
2 celery sticks with leaves, chopped
1 large garlic clove, chopped
1 tsp dried oregano leaves
1!.75L (7 cups) water
3 small or 2 large zucchini, chopped
40g (1/4 cup) small macaroni
1 400g can borlotti beans, rinsed, drained
1/2 cup firmly packed roughly chopped fresh continental parsley
Salt & freshly ground black pepper
1 1/2 tbs extra virgin olive oil
20g parmesan, finely shredded
Method
1!. Place the tomatoes, potatoes, pumpkin, onion, carrots, celery, garlic and oregano in a large saucepan!.
2!. Stir in the water and bring to the boil over medium-high heat!. Reduce heat to medium and cook, almost covered, for 45 minutes!.
3!. Add the zucchini and macaroni, and cook, stirring occasionally, for 10 minutes!. Stir in the beans and cook for a further 5 minutes or until the zucchini and pasta are tender!.
4!. Stir in the parsley and taste and season with salt and pepper!. Ladle into serving bowls!. Drizzle with the olive oil, sprinkle with the parmesan and serve immediately!.
Notes & tips
Note: You can use a can of red kidney beans, rinsed and drained, in place of the borlotti beans, if preferred!.
Preparation Time: 20 minutes
Cooking Time: 60 minutes
?Www@FoodAQ@Com