Micheles Minestrone Recipes

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MICHELE'S MINESTRONE



Michele's Minestrone image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 8

4 carrots
2 medium-size boiling potatoes
8 cups chicken, beef, or vegetable broth or water
1 cup canned cannellini beans, drained and rinsed
1 package (10 ounces) frozen chopped spinach, thawed
1 cup elbow macaroni, small shells, or orzo
Salt and freshly ground pepper
1/4 to 1/3 cup grated Parmesan or Romano cheese

Steps:

  • First, peel and thinly slice the carrots. Peel the potatoes and cut them into a 1/2-inch dice. In a large saucepan place the broth, carrots, and potatoes. Bring to a boil over medium heat, and then reduce heat to low, cover, and simmer until the potatoes are tender, about 10 minutes. Then add the beans, spinach, and pasta to the soup. Bring the soup back to a boil, cover and simmer over medium heat until the pasta is cooked, about 10 minutes. Season to taste with salt and pepper, and remove from heat. Add the cheese, stirring until it is softened. Ladle into bowls and serve immediately.

CLASSIC MINESTRONE



Classic Minestrone image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 16

1/3 cup olive oil
1 cup chopped onion
1 cup diced carrots
1 cup diced celery
1/2 cup great northern beans, soaked
1 bay leaf
Sprig of thyme
4 cups beef stock
Rind of a piece of Parmesan cheese-optional
2 cups Italian canned tomatoes and their juice
Salt and pepper to taste
2 cups diced potatoes
2 cups zucchini, diced
2 cups shredded savoy cabbage
1 cup small pasta shells
Pesto, for serving

Steps:

  • In a casserole heat the olive oil. Add the onions and cook until golden, about 5 to 7 minutes. Then add the carrots and celery and cook over low heat, stirring occasionally, for 5 minutes. Add the beans, bay leaf and thyme and toss for 1 minute. Then add the beef stock, Parmesan rind (if using), plum tomatoes and their juice, and salt and pepper to taste. (Careful with the amount of salt since Parmesan rind will add a salty flavor.) Bring to a boil, reduce heat and simmer for 1 hour. Add the potatoes, zucchini and savoy cabbage and cook for 20 minutes more or until the vegetables are tender. Finally, add your pasta and cook, covered, for about 10 minutes. Season to taste with salt and pepper, ladle into bowls and serve with some pesto.

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