Mighty Good Minestrone Soup Food

ITALIAN MINESTRONE SOUP

Steps:

• In a large pot add a generous drizzle of extra virgin olive oil, roughly chopped onion, carrots, celery, garlic clove, and pancetta cubes. Sautee on medium heat for a few minutes stirring a couple of times in the process.
• Add potatoes, butternut squash, tomatoes, bay leaf, rosemary sprigs and a couple of pinches of salt.
• Give a nice stir and add enough water to cover all the veggies.Bring to a boil and simmer on low heat for 40 minutes. Add more liquid if needed.
• Past this time veggies will become super soft and will "melt" one into another creating delicious creamy texture.
• Once veggies are cooked add chopped savoy cabbage or other leafy greens and drained canned beans. Add more water if needed. Give a nice stir and cook for another 15 minutes.
• As a last step, add pasta or rice. Let cook for 5-15 more minutes depending on how long pasta or rice will take to cook.
• If you're not planning to serve minestrone right away, don't add pasta or rice immediately.Instead, bring the soup to a boil when you're ready to serve it and then add pasta or rice.
• Minestrone is ready to serve when pasta (rice) is cooked. I takes about 5-6 minutes for ditalini pasta and about 15 minutes for rice.
• Serve hot or warm generously topped with fresh grated Parmesan cheese.

CLASSIC MINESTRONE SOUP

Steps:

• Heat the oil in a large saucepan or casserole pot over a low-medium heat and gently fry the onion, celery, carrot, courgette and pancetta for 10 mins. Add the garlic and oregano, and cook for 1 min. Tip in the beans, chopped tomatoes, purée, stock and bay leaf. Season to taste. Bring to the simmer and cook for 30 mins.
• Add the pasta and greens, and cook for a further 10 mins. Ladle into bowls and scatter with the basil and some parmesan.

MIGHTY GOOD MINESTRONE SOUP

Steps:

• 1. Bring 8 cups of water to a boil. Add diced potato and celery and cook until almost tender but still firm.
• 2. Lower heat. Whisk in dry soup mix. Add remaining ingredients.
• 3. Slow cook until pasta and veggies are tender. (Soup mix says 15 min. but I like to cook mine longer so flavors blend together.)
• 4. Serve with good crusty bread. You can sprinkle top of soup with shredded parmesan cheese too.

MINESTRONE IN MINUTES

Steps:

• Bring the stock to the boil with the tomatoes, then add the spaghetti and cook for 6 mins or until done. A few minutes before the pasta is ready, add the vegetables and bring back to the boil. Simmer for 2 mins until everything is cooked.
• Serve in bowls drizzled with pesto and oil, sprinkled with parmesan.

MAGGIE'S MINESTRONE SOUP

Steps:

• Heat butter & oil in a large heavy pot or Dutch oven over medium heat.
• Add next 5 ingredients & saute for about 10 minutes, stirring occasionally.
• Add broths, seasonings, tomatoes & zucchini and simmer on low, stirring occasionally, for 30 to 35 minutes.
• Add beans & spaghetti and simmer for another 15 minutes.
• Garnish each serving with a shaving of fresh Parmesan.