Fresh Hearty Minestrone Soup Food

HEARTY MINESTRONE SOUP

Steps:

• In a large saucepan, cook the sausage until no longer pink. Remove with a slotted spoon to paper towel to drain, reserving 1 tablespoon of drippings. Saute celery and onion in drippings for 5 minutes. Add sausage and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until the vegetables are tender.

HEARTY MINESTRONE SOUP

Steps:

• Dissolve 1 1/2 tbsp salt in 2 qts. cold water in large bowl. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.
• Heat oil and pancetta in large Dutch oven over medium-high heat. Cook, stirring occasionally, until pancetta is lightly browned and fat has rendered, 3-5 minutes. Add celery, carrots, onions, and zucchini; cook, stirring frequently, until vegetables are softened and lightly browned, 5-9 minutes. Stir in garlic, cabbage, 1/2 tsp salt and red pepper flakes; continue to cook until cabbage starts to wilt, 1-2 minutes longer. Transfer vegetables to rimmed baking sheet and set aside.
• Add soaked beans, water, broth, Parmesan rind, and bay leaf to now-empty Dutch oven and bring to boil over high heat. Reduce heat and vigorously simmer, stirring occasionally, until beans are fully tender and liquid begins to thicken, 45-60 minutes.
• Add reserved vegetables and V8 juice to pot; cook until vegetables are soft, about 15 minutes. Discard bay leaf and Parmesan rind, stir in chopped basil, and season with salt and pepper. Serve with olive oil and grated Parmesan.

FRESH HEARTY MINESTRONE SOUP

Steps:

• Bring beans to boil in beef broth.
• Boil for 2 minutes; then let stand 1 hour.
• Add all remaining ingredients, except green beans, zucchini and pasta.
• Cover and simmer until meat and beans are tender, about 1 hour.
• Add green beans, zucchini and pasta.
• Cover and simmer until done, about 20 minutes.
• Remove bay leaf.
• Ladle into bowls and sprinkle with Parmesan.

HEARTY MINESTRONE

Steps:

• Bring broth, beans, and tomatoes to boil in large saucepan.
• Meanwhile, heat oil in Dutch oven over medium-high heat until shimmering.
• Add onions and cook until softened, about 5 minutes.
• Add garlic and cook until fragrant, about 30 seconds.
• Stir in broth mixture and pasta and simmer until pasta is tender, about 10 minutes.
• Stir in vegetables and basil and cook until heated through, about 5 minutes.
• Season with salt and pepper.

HEARTY MINESTRONE SOUP (SOUTH BEACH DIET PHASE 2)

Steps:

• In a large saucepan, heat oil over medium heat. Add onion, carrot, celery, garlic, Italian seasonings, and a generous pinch of fresh ground pepper.
• Cook, stirring occasionally until softened, about 7 minutes.
• Add broth spinach and vegetable mix. Bring to a simmer, add Ditalini and cook until veggies are tender and pasta is al dente.
• Season with salt and pepper to taste. Sprinkle each serving with Parmasan cheese and serve hot.

HEARTY MINESTRONE SOUP

Steps:

• In a large pot, heat the oil over medium heat; add in onion, celery, carrot, and garlic.
• Cover and cook until softened, about 5 minutes.
• Stir in the cabbage, tomatoes, beans, barley, and split peas.
• Add in the broth, oregano, basil, salt, and pepper, to taste.
• Bring to a boil; decrease heat to low and simmer, partially covered, for 1 hour or longer, until vegetables are tender.
• Taste, adjusting seasonings if needed.
• Add a bit more broth if the liquid reduces too much.
• Stir in parsley and serve.

HEARTY MINESTRONE SOUP

Steps:

• Place all ingredients except pasta and pesto in a large stockpot. Bring to a boil;.cover and simmer for 30 minutes. Add pasta and cook uncovered, for 15.minutes longer. Spoon into large bowls and swirl a teaspoon. of pesto into each.

HEARTY MINESTRONE

Steps:

• In a Dutch oven, cook the pork, celery and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in the tomatoes, beans, tomato juice, tomato sauce, broth, carrots, zucchini, Italian seasoning, salt, sugar if desired and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until carrots are tender. , Transfer 6 cups of soup to a freezer container; cool. Freeze for up to 3 months. Add water and pasta to remaining soup; bring to a boil. Cover and cook until pasta is tender. , To use frozen soup: Thaw in the refrigerator; transfer to a large saucepan. Stir in water. Bring to a boil; reduce heat. Add pasta; cover and cook until tender.