Minestrone soup recipes?!


Question:

Minestrone soup recipes?


what's your favorite way to make minestrone soup? looking for some different variations of this soup I haven't had in some time.


Answers: Quick Minestrone

1 cup (4 ounces) tubetti pasta, or other small pasta shape
Extra-virgin olive oil
6 cups chicken stock
1/4 pound pancetta, cut into 3 pieces
6 medium garlic cloves, each cut in 1/2 lengthwise
2 cups finely chopped yellow onions (2 small onions)
1 cup small-diced celery (2 medium stalks)
1 cup small-diced carrots (2 to 3 medium carrots)
1 tablespoon finely chopped rosemary or thyme leaves
1 (14-ounce) can cannellini beans, drained and rinsed
1 (14 1/2-ounce) can diced tomatoes
4 cups small-diced zucchini (green/yellow) (5 small zucchini)
2 cups small-diced, peeled russet potatoes (1 large russet)
Salt and freshly ground black pepper
1 cup freshly grated Parmesan Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Drain and transfer the pasta to a baking sheet. Toss the pasta with a little olive oil to prevent sticking.

In a large saucepan over medium heat, warm the chicken stock.

In another large saucepan over high heat, heat 1/4 cup oil. When the oil is hot but not smoking, add the pancetta and cook until it begins to brown, 3 to 4 minutes, turning occasionally. Add the garlic and cook until it begins to brown, about 1 minute, stirring occasionally. Lower the heat to medium and add the onions, celery, and carrots.
Cook until the vegetables are soft, 8 to 10 minutes, stirring occasionally to prevent browning. Add the chopped herbs. Raise the heat to high. Add the beans, tomatoes, zucchini, and potatoes. Add the chicken stock and bring to a boil. Then bring it down to a simmer and cook until the potatoes are tender, 12 to 15 minutes, skimming any foam off the top of the soup. Season generously with pepper. Add salt, to taste. Just a few minutes before serving, add the cooked tubetti pasta. Serve warm with Parmesan and olive oil passed at the table.

Cooking notes: Add the cooked pasta just before serving. If it sits in the soup too long, it develops a flabby texture. Tubetti (little hollow tubes) are the classic pasta for minestrone, but you could substitute another small shape of pasta.

Check my source for a bunch of minestrone recipes on foodnetwork.com Source(s):
http://web.foodnetwork.com/food/web/sear... I have never made it home made, but, one of my favorite ways to eat it is with oyster crackers =). Go to Italiansoups.com
Great selection and variety of soups. a wonderful recipe site

http://www.recipezaar.com/recipes.php?q=... This is my favorite, you can use other vegetables if you like, enjoy! I don't like lima beans so I substitute zuccini instead.

Minestrone Soup

Ingredients:

1 lb hamburger
1 c chopped onion
1 t minced garlic
1/4 tsp pepper
1 can beef broth
2 cans water
3 tsp beef soup base (heaping)
1 1/2 tsp Italian seasoning OR
1/2 tsp EACH fresh oregano, basil, sage, rosemary, and thyme.
16 oz Can whole tomatoes, broken into bite sized pieces
8 oz can kidney beans, un-drained
1 1/2 c sliced carrots
1 c frozen green beans
1 c frozen lima beans
1 c small seashell macaroni

Brown hamburger, onion, garlic and pepper. Add rest of ingredients except macaroni. Cook for at least 20 min add macaroni and cook until macaroni is done. BASIL AND GARLIC MINESTRONE

3 ounces pancetta, finely chopped
3 cloves garlic, minced
1 scant cup olive oil
pinch of oregano
1/2 cup whole peeled Italian tomatoes, drained
1 tsp chicken bouillon (or soup base)
1 1/2 tablespoons salt
pinch of pepper
pinch or red pepper flakes
10 ounces spaghetti or linquine, broken
3 tablespoons fresh basil, coarsely chopped
1 cup freshly grated Parmesan cheese

In a large skillet, saute chopped pancetta in olive oil, when browned, stir in tomatoes and simmer, stirring occasionally.
Add 6 cups cold water (1 1/2 quarts). Add salt. Bring to a boil, then drop in broken pasta. Cook pasta until al dente (literally, "to the tooth", which means that the pasta should not be mushy, and should have a little "bite").

When pasta is cooked, remove from the heat. Add basil, and some of the grated cheese. Sprinkle to taste with sea salt or kosher salt, and freshly grated black pepper. Add a light dusting of hot red pepper flakes (optional), as you like it.

Serve hot, with extra Parmesan cheese at the table, for sprinkling. At my table, we never grate the cheese in advance, but the block of cheese is placed at the table with a grater, for extra helpings.

This dish is as versatile as pasta itself and can be varied as desired; a few suggestions are included below.

Substitutions and variations: Use pork soup base instead of chicken bouillon. Bacon, ham or salt pork may be used instead of pancetta. Diced fresh or canned tomatoes can be substituted for whole peeled. Fresh pasta noodles can be used in place of dry pasta.



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