Minestrone Soup From Leftover Sauce Recipe By Tasty

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.

EASY MINESTRONE SOUP

Steps:

• Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add celery, carrots, and onion. Cook, stirring frequently, until onion begins to turn translucent, about 4 minutes. Add garlic and stir until fragrant, about 30 seconds.
• Add vegetable broth, marinara sauce, tomato paste, and Italian seasoning. Stir to combine. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, until carrots are soft, about 10 minutes.
• Add pasta and zucchini. Cook until pasta is tender, about 10 minutes. Stir in beans, kale, salt, and pepper. Remove from heat and allow soup to cool slightly. Spoon into individual bowls and garnish with Parmesan cheese.

SUMMER VEGETABLE MINESTRONE SOUP RECIPE BY TASTY

Steps:

• Combine oil, carrots, celery, onion, salt, pepper, and potato in a large pot over medium heat for 3 minutes.
• Add garlic and stir for one minute. Mix in diced tomatoes, vegetable stock, and zucchini.
• Bring to a boil.
• Place the lid on the pot, and simmer for 45 minutes.
• Add cannellini beans, spinach, and pasta. Cover and simmer 10 minutes.
• Allow to cool before serving.
• Enjoy

MINESTRONE SOUP

Steps:

• Place beef roast, water and bay leaves in a large kettle or Dutch oven; bring to a boil. Reduce heat; cover and simmer until meat is tender, about 3 hours. , Remove meat from broth; cool. Add onions, carrots and celery to broth; cook for 20 minutes or until vegetables are tender. , Cut meat into bite-sized pieces; add to broth. Add tomatoes, tomato sauce, parsley, seasonings, beans, peas and kidney beans. Cook until vegetables are done, about 10 minutes. , Add macaroni and heat through. Remove bay leaves. Ladle into soup bowls; sprinkle with Parmesan cheese.

SHORTCUT MINESTRONE

Steps:

• In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 2 tablespoons drippings; set bacon aside. In the drippings, saute onion and carrots for 3-4 minutes or until tender. Add garlic; cook 2 minutes longer., Stir in the spaghetti sauce, broth and beans. Bring to a boil. Add the pasta, brown sugar, basil and oregano. Cook, uncovered, for 8-10 minutes or until pasta is tender, stirring occasionally. Add green beans; cook 5 minutes longer or until heated through. Garnish with reserved bacon and Parmesan cheese if desired.

MINESTRONE SOUP FROM LEFTOVER SAUCE RECIPE BY TASTY

Steps:

• In a heavy bottom pot, combine the olive oil, onion, celery, and carrots over medium heat. Cook until the carrots soften and the onions become slightly translucent.
• Add the garlic and salt, and cook for an additional 2 minutes.
• Add the green beans, sauce, and water, and bring to a boil.
• Add the beans and macaroni and cook for about 9-10 minutes until the macaroni is al dente.
• Serve warm with Parmesan and basil.
• Enjoy!