Macho Minestrone Recipes

MINESTRONE

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.

CLASSIC MINESTRONE SOUP

Steps:

• Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook onion, carrot, celery, garlic and rosemary until vegetables begin to soften, about 5 minutes.
• Stir in tomato sauce, beans and 2 1/2 cups water. Add broth, zucchini, pasta and pepper; bring to a simmer. Cook, uncovered, 10 minutes or until pasta is tender, stirring occasionally. Stir in parsley. Serve topped with Parmesan cheese and additional parsley, if desired.

TACO MINESTRONE

Steps:

• In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the beans, soup and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes.

THE BEST MINESTRONE

Steps:

• Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the meat is golden brown on all sides, 5 to 7 minutes. Transfer the pancetta with a slotted spoon to a large bowl, leaving the fat in the pot.
• Reduce the heat to medium. Add the carrots, celery, onions, garlic, bay leaves, red pepper flakes, 4 teaspoons salt and 1/2 teaspoon black pepper and cook, stirring occasionally, until tender but not browned, 6 to 8 minutes. Add the potatoes and zucchini and cook, stirring occasionally, until slightly softened, about 5 minutes. Return the pancetta to the pot, stir in the tomatoes and 8 cups water and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the potatoes are just tender, about 20 minutes.
• Add the kale, beans and their liquid and pasta and continue to cook until the pasta is cooked through and the kale is tender, about 10 minutes. Discard the bay leaves and season with more salt and pepper if necessary. Serve with grated Parmesan.

CLASSIC MINESTRONE

Steps:

• In a large pot, heat oil over medium. Add onion, carrots, celery, red-pepper flakes, rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes.
• Add tomatoes; cook until some of the liquid evaporates, 1 minute. Add potato, cabbage, cannellini beans, and 7 cups water; bring to a boil. Stir in green beans.
• Reduce to a simmer, and cook until all the vegetables are tender, about 20 minutes. Season with salt and pepper; stir in garlic, if using, and basil. Serve sprinkled with Parmesan and, if using, torn basil. Drizzle with more oil, if desired.

MACHO MINESTRONE

Steps:

• Heat about 1/4 cup olive oil in a large pot over medium heat. Cook and stir Italian sausage in hot oil until about half browned, about 5 minutes. Add carrots, celery, and onion; continue to cook and stir until the sausage is completely browned, about 5 minutes more. Drain and discard some of the fat if you find it too greasy.
• Stir potatoes into the sausage mixture, season with salt and pepper, and cook until the potatoes begin to soften, about 7 minutes more.
• Pour chicken broth and water into the pot. Bring the liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a flat-edged spoon. Add tomatoes and again bring mixture to a boil, reduce heat to medium-low, and simmer until the potatoes are completely soft, about 15 minutes.
• Stir zucchini and kale into the liquid; simmer until zucchini is soft, about 10 minutes.
• Stir cannellini beans and ditalini pasta into the liquid; cook until pasta is tender, about 5 minutes. Ladle into bowls and garnish with Parmesan cheese and splash of olive oil.

MACHO MINESTRONE

Steps:

• Heat about 1/4 cup olive oil in a large pot over medium heat. Cook and stir Italian sausage in hot oil until about half browned, about 5 minutes. Add carrots, celery, and onion; continue to cook and stir until the sausage is completely browned, about 5 minutes more. Drain and discard some of the fat if you find it too greasy.
• Stir potatoes into the sausage mixture, season with salt and pepper, and cook until the potatoes begin to soften, about 7 minutes more.
• Pour chicken broth and water into the pot. Bring the liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a flat-edged spoon. Add tomatoes and again bring mixture to a boil, reduce heat to medium-low, and simmer until the potatoes are completely soft, about 15 minutes.
• Stir zucchini and kale into the liquid; simmer until zucchini is soft, about 10 minutes.
• Stir cannellini beans and ditalini pasta into the liquid; cook until pasta is tender, about 5 minutes. Ladle into bowls and garnish with Parmesan cheese and splash of olive oil.

MACHO MINESTRONE

Steps:

• Heat about 1/4 cup olive oil in a large pot over medium heat. Cook and stir Italian sausage in hot oil until about half browned, about 5 minutes. Add carrots, celery, and onion; continue to cook and stir until the sausage is completely browned, about 5 minutes more. Drain and discard some of the fat if you find it too greasy.
• Stir potatoes into the sausage mixture, season with salt and pepper, and cook until the potatoes begin to soften, about 7 minutes more.
• Pour chicken broth and water into the pot. Bring the liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a flat-edged spoon. Add tomatoes and again bring mixture to a boil, reduce heat to medium-low, and simmer until the potatoes are completely soft, about 15 minutes.
• Stir zucchini and kale into the liquid; simmer until zucchini is soft, about 10 minutes.
• Stir cannellini beans and ditalini pasta into the liquid; cook until pasta is tender, about 5 minutes. Ladle into bowls and garnish with Parmesan cheese and splash of olive oil.