MINESTRONE
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
Time 1h50m
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, Fat 9g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 538mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 4g fiber), Protein 14g protein.
GENOVESE MINESTRONE (NO TOMATOES)
This recipe is a combination of several recipes. The search began because my mother-in-law can't eat tomatoes so the flavour base had to be something else. Cooking time of 40 minutes seems a bit extreme for spinach but it works. For vegetarians, simply omit the pancetta.
Provided by Gourmand
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Heat olive oil over medium high heat in a dutch oven. Add garlic, onions, celery and carrots and sauté until onions begin to soften.
- Add broth, wine, black and green beans, spinach, squash, oregano, salt and pepper. Bring to a boil, cover, reduce heat and simmer for 40 minutes. Add in pesto and adjust salt to your liking.
- If making ahead, simply stop at this point, then reheat the vegetable mixture and continue with the recipe.
- While vegetables are cooking, sauté pancetta until crisp. Reserve rendered fat to add to the vegetables if you wish. Cook the pasta according to package directions and stir in to the vegetables.
- To serve, ladle soup into bowls and top with the pancetta and parmesan.
MINESTRONE ALLA GENOVESE (GENOVESE VEGETABLE SOUP)
Categories Soup/Stew
Number Of Ingredients 19
Steps:
- Render first three ingredients. Saute vegetables to golden color. Add either stock or boiling water-about 6 or 7 pints. Cook slowly until all vegetables and beans are done, but add zucchini last 20 minutes. Add about three tablespoons pesto and grated cheese. Add noodles. Homemade noodles are best and they also thicken the minestrone. Serve with plenty of grated cheese, Submitted by Mary Parisi Serve with a tossed green salad. No special ingredients are suggested but perhaps the addition of fresh sweet basil to the salad dressing.
MINESTRONE ALLA GENOVESE
Steps:
- Heat olive oil in large kettle. Add garlic, onion, leek, parsley & thyme. Cook until onion is transparent. Add tomato paste, tomatoes, celery, carrots, potatoes, string beans, water and boullion cubes. Simmer covered about 1 hour. Bring to boil; add macaroni; cook until tender; about 8-10 min. Add kidney beans; heat. Serve with parmesan cheese.
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