Judys Hearty Vegetable Minestrone Soup Food

HEARTY SAUSAGE MINESTRONE

Steps:

• In a Dutch oven, cook sausage, onion, celery and carrots over medium heat 8-10 minutes or until sausage is no longer pink and onion is tender, breaking sausage into crumbles; drain., Stir in tomatoes, beans, broth, garlic powder and pepper; bring to a boil. Add pasta; cook, covered, 6-8 minutes or until pasta is tender. Freeze option: Freeze cooled minestrone in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

JUDY'S HEARTY VEGETABLE MINESTRONE SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, onion, and garlic in the hot oil until the onion is translucent, 7 to 10 minutes.
• Pour vegetable stock over the vegetable mixture; season with Italian seasoning, kosher salt, and black pepper. Stir tomatoes, potatoes, and kidney beans into the stock mixture; bring to a simmer and cook until the potatoes are tender, about 40 minutes. Add kale and continue cooking until the kale wilts, about 5 minutes.

THE BEST MINESTRONE

Steps:

• Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the meat is golden brown on all sides, 5 to 7 minutes. Transfer the pancetta with a slotted spoon to a large bowl, leaving the fat in the pot.
• Reduce the heat to medium. Add the carrots, celery, onions, garlic, bay leaves, red pepper flakes, 4 teaspoons salt and 1/2 teaspoon black pepper and cook, stirring occasionally, until tender but not browned, 6 to 8 minutes. Add the potatoes and zucchini and cook, stirring occasionally, until slightly softened, about 5 minutes. Return the pancetta to the pot, stir in the tomatoes and 8 cups water and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the potatoes are just tender, about 20 minutes.
• Add the kale, beans and their liquid and pasta and continue to cook until the pasta is cooked through and the kale is tender, about 10 minutes. Discard the bay leaves and season with more salt and pepper if necessary. Serve with grated Parmesan.

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.

VEGETABLE MINESTRONE SOUP

Steps:

• In large stock pot, add 1 tbsp avocado oil and heat over medium high heat.
• Add in carrots, celery, onion, garlic, salt, pepper and all dried herbs and saute for about 5 minutes or until vegetables begin to soften.
• To the pot, add zucchini, potato, green beans and butternut squash. Saute all together for another 5 minutes.
• Add chicken broth and canned tomato and stir once again.
• Bring up heat to high until soup comes to a boil. Let it boil for 10 minutes before bring it back town to a low heat or simmer. Simmer at low for about 1 hour or until potatoes are cooked through evenly.

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.

MINESTRONE SOUP

Steps:

• In a large soup/stock pot, heat olive oil over medium heat. Add garlic and onion and saute for 2-3 minutes. Add celery and carrots and continue to saute for 3-4 minutes longer.
• Add broth (amount depends on how much liquid you want in your finished soup) and crushed tomatoes; bring to a boil, stirring frequently.
• Reduce heat to low and add drained beans, green beans, zucchini, oregano, basil, salt and pepper. Simmer for 30-40 minutes or until vegetables are tender. The longer you simmer, the more flavor your soup will have.
• Add ditalini (or other small pasta such as macaroni, shells, etc.) and continue to simmer 10-20 minutes longer; add spinach and simmer 2-3 minutes or until cooked.
• Ladle soup into serving bowls; top with grated fresh parmesan and serve with a hearty, crusty roll or bread.