Any minestrone recipes?!
Answers: I'm not too much of a cook, but i would really like to learn how to make this soup.....does any one have any recipes they could share?? but since i suck when it comes to cooking, it would be greatly appreciated if u could break it down for me ! thanx in advance!
GARDEN MINESTRONE SOUP
2 tsp. olive oil
1 c. chopped onion
2 tsp. chopped fresh oregano
4 garlic cloves, minced
3 c. chopped yellow squash
3 c. chopped zucchini
1 c. chopped carrot
1 c. (about 2 ears) fresh corn kernels
4 c. chopped tomato, divided
3 (14-ounce) cans fat-free, less-sodium chicken broth, divided
1/2 c. uncooked ditalini pasta (very short tube-shaped macaroni)
1 can (15.5-oz.) Great Northern beans, rinsed and drained
1 6-oz. package fresh baby spinach
1 tsp. salt
1/2 teaspoon black pepper
1 c. (4 oz.) grated cheese
black pepper (optional)
Heat oil in a Dutch oven over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add oregano and garlic; sauté 1 minute. Stir in squash, zucchini, carrot, and corn. Sauté 5 minutes or until vegetables are tender. Remove from heat. Place 3 cups tomato and 1 can broth in a blender; process until smooth. Add tomato mixture to pan; return pan to heat. Stir in the remaining 1 cup tomato and remaining 2 cans broth; bring mixture to a boil. Reduce heat, and simmer 20 minutes. Add pasta and beans to pan; cook 10 minutes or until pasta is tender, stirring occasionally. Remove from heat. Stir in spinach, salt, and 1/2 teaspoon pepper. Ladle soup into individual bowls; top with cheese. Garnish with coarsely pepper, if desired. Makes 8 servings.
Ingredients:
1/2 lb.dried, white beans
1/2 t. salt
1/4 lb. sliced, lean bacon, chopped
1/3 c. olive oil
1 onion, chopped
1 large carrot, diced
1 rib celery, diced
3 garlic cloves, chopped fine
2 zucchini, diced
1/4 lb. green beans, cut in 1/2 in. pieces
1/2 lb. boiling potatoes
4 c. shredded Savoy cabbage
a 28-oz. can tomatoes, chopped and drained
4 1/2 c. chicken broth
Parmesan cheese,grated and dry-cured sausages as accompaniments.
Directions:
Soak beans overnight, then drain. Re-cover beans with water, by 2 inches, then simmer for 45 mins. - 1 hour. Remove from heat and let stand, uncovered.
In heavy kettle, cook bacon until crisp. Add onion and cook until onion is softened. Add carrots, celery and garlic and cook, stirring, for 4 mins. Add zucchini, green beans and potatoes, cutting potatoes into 1/4 in. dice. Cook and stir for 4 mins. Add cabbage and cook and stir til cabbage is wilted. Add tomatoes and broth and simmer the soup, covered, for 1 hour.
Drain white beams, reserving liquid. Puree half of them with 1 cup of reserved liquid in a food processor, and stir the puree and remaining beans into the soup. Simmer, uncovered, for 15 mins. Thin the soup, if desired, with more bean liquid. Season w/salt & pepperand serve with cheese and sausages. Serves 6 to 8
A hearty, delicious soup for a nippy evening. Good with crusty bread and full-bodied red wine.
You can check food network .com their recipes are awesome!
I'm not totally sure but there are heaps of recipes on FOODDOWNUNDER.COM.AU
Good luck!
MINESTRONE SOUP
1/4 c. olive oil
1 med. onion, sliced
2 garlic cloves, minced
2 carrots, sliced
1 leek, sliced
2 celery stalks, sliced
1 (28 oz.) can Italian plum tomatoes
3 (14 1/2 oz.) cans chicken broth
1 tbsp. chopped fresh parsley
2 tsp. dried basil leaf
1 tsp. dried leaf oregano
1 tsp. salt
1/4 tsp. pepper
2 (15 oz.) cannellini beans or red kidney beans
2 c. shredded cabbage
1 med. zucchini, sliced
1/2 c. uncooked elbow or sm. shell macaroni
Fresh grated Parmesan cheese
Heat olive oil in a 4-quart pot. Add onions, garlic, carrots, celery and leeks. Saute until onion is tender. Add tomatoes with liquid, breaking up tomatoes with a knife and fork. Stir in broth, parsley, basil, oregano, salt and pepper. Bring mixture to a boil, reduce heat.
Cover and simmer for 20 minutes. Stir in beans and cabbage. Simmer 10 minutes longer. Stir in zucchini and macaroni. Simmer uncovered 10 minutes. Serve with Parmesan cheese. Makes 6 (2 cup) servings
Hearty Italian way to use leftover vegetables.
There is nothing critical about the quantities.
Heat 2 tbsp olive oil in large saucepan.
Saute 2 cloves of crushed garlic & 1 sliced onion, 5 minutes.
Add 2 cups diced lean bacon,
2 small courgettes/zucchini,quartered & sliced,
1 1/2 cups french beans chopped,
2 small carrots, diced,
2 celery sticks finely chopped,
stir-fry for 3 minutes.
Pour 5 cups of cold water over vegetables,
add a bouquet garni (packet of spices in gauze),
cover & simmer for 25 minutes, to make basic stock.
Add 1/2 cup short macaroni,
1/2 cup frozen peas,
7oz can red kidney beans,
cook for 8 minutes more.
Add 1 cup shredded cabbage, &
4 skinned seeded tomatoes.
Cook an additional 5 minutes.
Remove bouquet garni before serving.
i just go to subway...its behind my house
MMMMMMmmmmm minestroneeeeeeeeeeeeeeeee
Minestrone
Makes 4 servings
Ingredients:
2 tablespoons olive oil
1 teaspoon basil
1 teaspoon thyme
3/4 cup chopped onion
3 cups chicken stock
2 stalks celery, sliced
2 cups chopped canned tomatoes
3 carrots, sliced
1 cup chopped green beans
2 potatoes, peeled and diced
1 cup Barilla Plus pasta
1 bay leaf
1 Salt and pepper
Directions:
Heat oil in large pot and onions and celery and cook until tender. Stir in carrots, bay leaf, basil and oregano and toss to coat. Pour in chicken stock and tomatoes bring to a simmer. Cook for 15 minutes until potatoes are tender. Stir in green beans and shells. Cook for 6-8 minutes or until pasta is tender. Season to taste