Garden Minestrone Soup Food

GARDEN MINESTRONE

Steps:

• In a 6-quart stockpot, heat oil over medium heat. Add carrots, celery and onion; cook until tender, 6-8 minutes. Add zucchini, yellow squash and seasonings; cook and stir until squash is crisp-tender, 4-6 minutes. Add garlic; cook 1 minute longer., Mash 1/2 cup beans with a fork. Stir mashed beans and tomatoes into vegetables. Add broth; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes., Stir in pasta and remaining beans; return to a boil. Cook, uncovered, 7-9 minutes or just until pasta is tender. Discard bay leaves. Stir in spinach; cook until spinach is wilted., Freeze option: Add remaining beans but not pasta and spinach. Cool soup; freeze in freezer containers for up to 3 months. To use, partially thaw in refrigerator overnight. Place in a Dutch oven. Bring to a boil. Stir in pasta; return to a boil. Reduce heat; cook, uncovered, for 7-9 minutes or until pasta is tender. Discard bay leaves. Add spinach and cook until wilted.

OLIVE GARDEN MINESTRONE SOUP

Steps:

• Slowly saute finely minced onion, celery and carrot in butter until very brown.
• Add peas and beans and about 3 quarts of water.
• Cook slowly until beans are almost done (check garbanzos- they will take the longest) about 2 to 2 1/2 hours.
• Add the remaining vegetables, rice and spices and more water if necessary and cook another hour.
• About 20 minutes before serving time add the macaroni and more water if needed.
• Ladle into bowls and sprinkle with Parmesan cheese.
• Serve with crusty garlic bread.

GARDEN MINESTRONE SOUP

Steps:

• In a Dutch oven, cook the carrots, zucchini, onion and garlic in oil for 7 minutes or until onion is tender. Add the broth, V8 juice, garbanzo beans, tomatoes, green beans, macaroni and basil. Bring to a boil. , Reduce heat; simmer, uncovered, for 15 minutes. Stir in parsley. Cook 5 minutes longer or until macaroni is tender.

MINESTRONE SOUP

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
• Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

MINESTRONE SOUP (COPYCAT OLIVE GARDEN MINESTONE)

Steps:

• Drizzle olive oil in the bottom of a large dutch oven or deep stock pot.
• Add diced onions, chopped celery, carrots and both types of zucchini to the pot and heat everything up on the stove top over medium high heat. Mix everything together and allow it all to cook.
• When the veggies have softened, add garlic, a scoop of tomato paste, salt, pepper, Italian seasoning, crushed tomatoes, cannellini beans, black beans, and pasta.
• Add a bay leaf then pour the broth into the pot.
• Mix everything together. Bring the contents of the pot up to a boil and then down to a simmer. Cook everything together until the pasta reaches al dente.
• Remove the bay leaf and the soup is ready to serve! Try serving it with homemade croutons, fresh parsley, and some crushed red pepper.

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.

GARDEN PATCH MINESTRONE

Steps:

• In 5-quart Dutch oven or stockpot, heat oil over medium heat. Add carrots, celery, onion and garlic; cook about 5 minutes, stirring frequently, until vegetables are almost tender.
• Stir in zucchini, basil, uncooked pasta and sauce mix (from Hamburger Helper box), beans, tomatoes and hot water. Heat to boiling. Reduce heat; cover and simmer about 10 minutes or until pasta and vegetables are tender.