Mamma Mia Minestrone Soup Food

MAMMA MIA MINESTRONE

Steps:

• Combine egg, bread crumbs, cheese, parsley, onion, salt pepper. Add ground beef; mix well and shape into about 36 meatballs.
• Cook meatballs in a skillet about 8 minutes, until no longer pink; brown evenly.
• drain fat, set meatballs aside.
• In a large pot stir together beans, broth, undrained tomatoes, water, mushrooms, Italian seasoning. Bring to a boil, add pasta. return to boiling, then reduce heat and simmer, covered for 10 minutes (until pasta is tender).
• Stir in spinach and meatballs.

DELLA FONTANA MINESTRONE SOUP

Steps:

• In large soup pot over medium-high heat, warm oil. Add onions, carrots and celery. Saute until onions are translucent. Add diced and whole tomatoes, green beans, kidney beans, cabbage, herbs and spices, bouillon, water, tomato puree and barley. Bring to a boil. Reduce heat and simmer 45 minutes.
• Stir in peas, garbanzo beans and cooked pasta. Simmer 15 minutes. Stir in spinach.
• Ladle into bowls and sprinkle generously with grated Parmesan cheese.

MINESTRONE SOUP

Steps:

• Sauté bacon, ground beef, & sausage (remove from casing and break up) in large deep fry pan.
• Add onion when the meat starst to brown.
• Continue cooking until onion softens then add garlic and stir for 2 minutes to take the raw edge off.
• While meat is browning, get out your biggest pot and start adding the tomatoes, carrots, rutabaga, broth, celery, spices.
• Bring to a boil, add browned meat. Simmer for 10 minutes then add everything else, pushing down the cabbage. Add a bit of water to make sure the cabbage is covered.
• One year I was trying to hurry this along and cooked the cabbage in another pot then mixed it inches Worked okay.
• It will look like too much but the cabbage shrinks a lot! Simmer until all veggies are almost soft. Add your drained beans and the cheese. Stir, taste and add more of what you feel it needs.
• If your soup pot looks ridiculously thick add some water but not too much. The point of this soup is to freeze thick and dilute later.
• This is why I add water (or broth) when it is thawed out. Takes less space in the freezer this way.
• Add half a cup of fresh Parmesan to the soup while cooking for a 'wow' flavour boost. Taste and adjust seasoning. Cool and transfer to containers.
• It does need to sit overnight to taste the best. If cold enough the pot can sit out on the deck.
• This makes a very thick soup. We freeze it in yogurt containers.
• If you want noodles, cook a handful then add to the soup before serving. This is wonderful with garlic bread and lots of Parmesan cheese!.
• I call this my 'Campbell's condensed' version of minestrone. I figured why add all the extra water (taking up freezer space) when I can do that later.
• I don't add salt to this soup because the bacon, cheese and tinned products have enough of the stuff.

MINESTRONE SOUP

Steps:

• Brown meat in skillet; drain well.
• In a medium pot, combine all ingredients except noodles and cheese.
• Bring to a boil and add noodles. Lower heat to simmer.
• Simmer 15-20 minutes or until noodles are cooked. Stir occasionally and adjust seasoning to taste.
• Ladle into bowls and sprinkle with cheese.
• I serve this with crusty bread.
• You can add additional seasonings if desired to your personal preference.

SHARRON'S EASY MINESTRONE SOUP

Steps:

• Bring chicken broth to a boil.
• Add vegetables, seasonings, salt and pepper.
• Add kidney and Garabanzo beans.
• Add spaghetti sauce.
• Add pasta shells.
• Cook over medium heat 15-20 minutes.

EASY VEGETABLE MINESTRONE SOUP

Steps:

• Put all of the ingredients except for the macaroni in the bowl of a slow cooker.
• Cover and cook on low for 8 to 10 hours.
• Just before serving, cook the macaroni in boiling, salted water until al dente, about 7 minutes.
• Drain the macaroni and stir it into the soup.
• Serve topped with parmesan cheese.

MAMMA MIA MINESTRONE SOUP

Steps:

• In a small saucepan simmer the pepperoni, in water to cover, for 5 minues: drain off water.
• In large soup pot saute the pepperoni, onion and garlic in vegetable oil, stirring till veggies are clear.
• Add the carrots, celery, zucchini and cabbage.
• Cook and stir for 2- 3 minutes.
• Add tomatoes and juice, salt and beef broth, then add basil and thyme.
• Cover and simmer at least 2 hours.
• Taste soup and add water or more broth if needed, and correct seasoning.
• Add the drained beans for the last 15 minutes of cooking.
• This soup will be rather thick.
• Serve in soup bowls, topped with grated parmesan cheese.