Sues Minestrone Recipes

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SUE'S MINESTRONE



Sue's Minestrone image

This is a good make-ahead recipe. In fact, I usually let it sit in the fridge for a few days before I reheat it! Feel free to experiment with the mixed vegetables. I use the Italian-style mixed veggies. Serve with warmed foccacia or French bread for dipping.

Provided by Amy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Minestrone

Time 40m

Yield 8

Number Of Ingredients 10

1 pound ground beef
8 slices turkey bacon
1 (10.5 ounce) can beef broth
1 (11.5 ounce) can condensed bean with bacon soup
3 ¾ cups water
1 (8 ounce) can tomato sauce
1 tablespoon dried basil
1 tablespoon dried oregano
1 (10 ounce) package frozen mixed vegetables
1 (8 ounce) package egg noodles

Steps:

  • In a large pot over high heat, combine the meat, bacon, consomme, soup, water, tomato sauce, basil and oregano. Bring to a boil and reduce heat to low. Cover and simmer for 10 minutes.
  • Add the vegetables and simmer for another 20 to 30 minutes. Add the egg noodles and simmer uncovered for another 10 minutes.

Nutrition Facts : Calories 435.7 calories, Carbohydrate 34.7 g, Cholesterol 98.2 mg, Fat 23.2 g, Fiber 5.1 g, Protein 22.4 g, SaturatedFat 8.3 g, Sodium 965.5 mg, Sugar 2.1 g

EASY MINESTRONE SOUP



Easy Minestrone Soup image

Use leftover marinara for a head start on this yummy, veggie-packed soup. It's perfect with a sandwich on a chilly day, or with a crusty garlic bread and simple salad on a busy night.

Provided by Bibi

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
1 cup diced celery
1 cup sliced carrots
⅔ cup diced onion
3 cloves garlic, minced
4 cups vegetable broth
1 ¾ cups jarred marinara sauce
¼ cup tomato paste
1 teaspoon Italian seasoning
2 cups small shell pasta
2 cups quartered and sliced zucchini
1 (14.5 ounce) can great northern beans, rinsed and drained
1 cup stemmed and thinly sliced kale
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese, or to taste

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.

Nutrition Facts : Calories 364.8 calories, Carbohydrate 64.3 g, Cholesterol 2.9 mg, Fat 6.5 g, Fiber 9.6 g, Protein 14.5 g, SaturatedFat 1.4 g, Sodium 788.8 mg, Sugar 13.8 g

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