Mamas Hearty Minestrone Food

GRANDMA'S MINESTRONE

Steps:

• Saute the onions and garlic in olive oil for five minutes over medium heat. Use a large soup pot.
• Add celery, carrots, oregano, basil, and salt and cook for ten minutes.
• Add bell pepper, zucchini, eggplant, water and tomato sauce. Cover the pot and simmer for 15 minutes.
• Add beans and simmer for five minutes.
• Add the pasta and cook until tender (check the pasta package for the time required).
• Add the tomatoes and heat through.
• You can sprinkle each bowl with chopped parsley, parmesan cheese, and/or fresh ground black pepper. Enjoy!

MAMA'S HEARTY MINESTRONE

Steps:

• Heat vegetable oil in a large frying pan over medium heat; cook and stir onion and garlic until fragrant, about 2 minutes. Add ground beef; cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain excess grease.
• Transfer ground beef mixture to an 8-quart stockpot; add chicken broth, diced tomatoes, tomato sauce, water, and carrots. Bring to a boil; reduce heat and simmer until carrots are partially cooked, 10 minutes. Add zucchini, bell pepper, basil, oregano, salt, and black pepper; simmer until carrots are tender, about 10 more minutes.
• Stir broccoli and macaroni into soup; simmer until macaroni is cooked through but firm to the bite, about 10 minutes. Garnish with Parmesan cheese to serve.

MAMA KATHY'S MINESTRONE

Steps:

• Place the beef, onion, and garlic in a skillet over medium heat. Cook until beef is evenly brown and onion is tender. Drain grease.
• Transfer beef, onion, and garlic to a large pot. Mix in tomatoes, tomato sauce, water, peas, carrots, spinach, bouillon cube, and pepper. Bring to a boil. Reduce heat to low, and cook 1 hour, stirring occasionally. Add more water or tomato sauce as needed.
• Stir macaroni into the soup. Season with Italian seasoning. Continue cooking 10 minutes, or until macaroni is tender.

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.

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.

MAMA'S HEARTY MINESTRONE

Steps:

• Heat vegetable oil in a large frying pan over medium heat; cook and stir onion and garlic until fragrant, about 2 minutes. Add ground beef; cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain excess grease.
• Transfer ground beef mixture to an 8-quart stockpot; add chicken broth, diced tomatoes, tomato sauce, water, and carrots. Bring to a boil; reduce heat and simmer until carrots are partially cooked, 10 minutes. Add zucchini, bell pepper, basil, oregano, salt, and black pepper; simmer until carrots are tender, about 10 more minutes.
• Stir broccoli and macaroni into soup; simmer until macaroni is cooked through but firm to the bite, about 10 minutes. Garnish with Parmesan cheese to serve.

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.