Bean Soup Aka Starving Student Minestrone Food

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.

MINESTRONE SOUP WITH PASTA, BEANS AND VEGETABLES

Steps:

• In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
• Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired.

BEANY MINESTRONE SOUP

Steps:

• Place the onions, garlic, celery, and carrots in a large pot with 1/2 cup of the vegetable broth. Cook, stirring frequently, for about 5 minutes, until the onions are softened. Add the remaining broth, tomatoes, tomato sauce, potatoes, refried beans, bay leaf, parsley, basil, oregano, and black pepper. Bring to a boil, reduce the heat, cover, and simmer for 25 minutes, stirring occasionally to smooth out the refried beans. Add the kidney beans, corn, and whole wheat elbows. Continue to cook for 20 minutes. Stir in the chard and balsamic vinegar and cook an additional 10 minutes until the chard is softened. Remove the bay leaf before serving.

SPILL-THE-BEANS MINESTRONE

Steps:

• In a large saucepan, saute onion in oil until onion is tender. Add garlic; cook 1 minute longer. Add the broth, beans, tomatoes, kale, water, pasta, Italian seasoning and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender. Sprinkle each serving with cheese.

15 BEAN MINESTRONE SOUP

Steps:

• Soak the beans overnight.
• Drain and add to large saucepan or 6-qt. or larger Dutch oven. Add 8 cups of water and cook for about an hour or until larger beans are soft.
• After an hour of cooking the beans, add the chopped onion, chopped celery, crushed garlic and chopped carrots.
• (Note: You'll need to eyeball and make sure you'll have enough liquid to cook the pasta. Depending on how much water is left after cooking the beans, you'll need to add between 4 and 6 cups of stock. You can also add more water to the pot when you add the pasta.)
• Stir in the tomato sauce, Italian seasoning blend and 4 to 6 cups of chicken or vegetable stock.
• Bring the beans, veggies, and stock back to boiling over medium high heat and let cook for about 10 minutes.
• Add the pasta noodles and cook for another 8 to 10 minutes or until al dente. Remove from heat immediately and serve. (This will keep the pasta from overcooking.)
• Prepare veggies or preferred side dish.
• Serve 15 Bean Minestrone Soup with Parmesan cheese garnish and a side of fresh veggies.

HEARTY AND HEALTHY 3 BEAN MINESTRONE

Steps:

• Set aside or prepare the stock and roasted tomatoes.
• Heat a large pot or Dutch oven over medium to medium-high heat, add extra-virgin olive oil, a couple of turns of the pan. Add the prosciutto and stir a couple of minutes. Add the chopped onions, celery, carrots, garlic, and chile pepper, season with salt, and pepper. If you are using potatoes, add them here. If you are using pasta, heat a second medium pot of water to a boil for the pasta and cook according to package directions for al dente. Cool the pasta and drizzle with a touch of extra-virgin olive oil. Cover and store separately from the soup. Cover the pan and sweat the vegetables 10 minutes, stirring occasionally. Add the cannellini beans, garbanzo beans, prepared stock and prepared tomatoes. Bring the soup to a boil and add the green beans. Bring the soup back to a bubble, then turn off the heat and cool the soup. Store the soup in the refrigerator for a make-ahead meal.
• To reheat the soup: Place the soup over medium-high heat. Crisp up the bread in a warm oven. When the soup comes to a boil, stir in the cooked pasta, escarole, and a little lemon zest. Turn off the heat when pasta is warmed through. Serve the soup in shallow bowls and top with cheese, a drizzle of extra-virgin olive oil, and crusty bread alongside for mopping.
• For the stock:
• Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.
• For the tomatoes:
• Heat the oven to 500 degrees F.
• Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl.

CHEATERS " QUICK & EASY" MINESTRONE

Steps:

• Slice through bacon, put in the the dutch oven and fry until crisp.
• Remove bacon from drippings; drain on a paper towel to remove excess grease. Reserve 1 or 2 Tablespoons bacon grease; leave grease in the pan.
• In reserved bacon grease, sauté onions until slightly translucent; add garlic and sauté an additional 3 to 5 minutes. Be careful not to burn the garlic.
• Add carrots, celery, basil, broth, bean and bacon soup, water, tomatoes, cabbage, and zucchini.
• Simmer for at least 60 minutes. Remove Parmesan rind.
• In the mean time: boil water for pasta. Cook according to package directions.
• DO NOT ADD pasta to the soup. Rinse cooked pasta with hot water to remove the starch residue and prevent sticking. Set aside.
• Ladle hot soup over cooked macaroni; top with grated Parmigiano Reggiano cheese.

WHITE BEAN MINESTRONE

Steps:

• Cook onion, celery, and carrots in oil, over med-high heat in a large saucepan, stirring occasionally for about 4 minutes.
• Add 2 cups water plus all remaining ingredients, except for cheese.
• Cover and let boil, reduce heat and simmer for 10 minutes, or until the potatoes are tender.
• Sprinkle Parmesan on top and serve.

THREE BEAN SPRING MINESTRONE

Steps:

• Put the oil in a saucepan over a medium heat, add the shallot, fennel, garlic and a pinch of salt and cook until softened. Drain the beans, reserving the starchy water from half of one can. Tip these into the pan along with the stock, green beans and cheese rind. Cook for 15 mins until the green beans are completely softened.
• Stir in the peas, cook for a couple of mins more, then stir in the lemon zest and grated cheese.

BLACK BEAN MINESTRONE SOUP

Steps:

• Combine beans, broth, tomatoes, onions, zucchini, celery, carrots, ham and red pepper in Dutch oven or stockpot. Bring to boil on medium-high heat. Reduce heat to low; cover. Simmer 10 min. or until vegetables are crisp-tender.
• Add water and Macaroni; stir. Cook 7 to 8 min. or until Macaroni is tender.
• Stir in Cheese Sauce Mix and spinach; cook 2 min. or until spinach is wilted, stirring occasionally. Serve immediately.

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.

BEK'S MINESTRONE SOUP

Steps:

• Heat butter in a large pot over medium heat; cook and stir onion and garlic until onion is transparent, 5 to 10 minutes. Add chicken stock, beef broth, and water; bring to a simmer. Stir tomato paste, tomatoes with jalapenos, and potatoes into broth mixture; simmer until potatoes are slightly tender, 10 to 15 minutes.
• Stir celery, zucchini, carrots, and garbanzo beans into soup mixture; simmer until potatoes are tender and flavors have blended, 45 minutes.