Minestrone Fredda Food

MINESTRONE

Steps:

• In a stockpot, saute the onions, celery and parsley in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, tomato sauce, cabbage, carrots, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , In a large skillet, cook beef over medium heat until no longer pink; drain. Stir into soup along with the zucchini, beans and pasta. Cover and simmer for 15-20 minutes or until vegetables and pasta are tender. Top each serving with cheese.

CLASSIC MINESTRONE

Steps:

• In a large pot, heat oil over medium. Add onion, carrots, celery, red-pepper flakes, rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes.
• Add tomatoes; cook until some of the liquid evaporates, 1 minute. Add potato, cabbage, cannellini beans, and 7 cups water; bring to a boil. Stir in green beans.
• Reduce to a simmer, and cook until all the vegetables are tender, about 20 minutes. Season with salt and pepper; stir in garlic, if using, and basil. Serve sprinkled with Parmesan and, if using, torn basil. Drizzle with more oil, if desired.

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.

MINESTRONE GOULASH -- SLOW COOKER

Steps:

• 1. Directions •Turn on the crock pot to high. Set aside. •In a large skillet, brown the lean ground beef in the olive oil. •When the ground beef is just getting brown, add the onion. Cook until the onion gets soft. •Now, add the chopped garlic and spices. Cook only about 30 seconds. Don't burn it. •Put the beef, onion, garlic and spices in the preheated slow cooker, •Add all the canned ingredients. Stir gently to keep from breaking up the ingredients. •When the ingredients begin to simmer, stir the goulash one last time and turn the slow cooker down to low. It can continue to cook on low for up to 6 hours. •Serve it with optional sides of tortilla chips, cheese, sour cream, etc.

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.

MINESTRONE

Steps:

• Heat oil and butter in large pan, add onions, cook over medium heat until onions are pale golden brown. Add carrots, cook 2 to 3 minutes, stirring occasionally. Repeat this procedure with the potatoes, then the celery, zucchini, beans and cabbage.
• Stir in water, crumbled stock cubes and undrained, mashed tomatoes. Bring to boil, reduce heat, cover, simmer 1 1/2 to 2 hours or until soup is thick.
• During last 15 minutes of cooking, stir in cannellini beans.
• Season with salt and pepper. If desired, grated parmesan cheese can be stirred into the soup before serving or served separately with the soup.

MINESTRONE FREDDA

Steps:

• Make a battuto by mashing garlic and chopping finely, together with parsley, onion, sage and, if used, bacon. In a soup kettle, saute the battuto in olive oil over medium heat until onion starts to brown.
• While battuto is cooking, scrape and thinly slice carrots. Thinly slice celery stalk. Cut zucchini into strips approximately one inch long and half an inch wide. Scrape potatoes and cut into large dice. Shred 8 leaves of basil, reserving the rest for garnish. Cut tomatoes into chunks. Shell beans, if using fresh ones. Place all these vegetables in the kettle with battuto and stir to mix well. Add about 10 cups water. Bring to a boil. Cover and simmer gently 40 minutes.
• Test beans to see if they are done. They should be tender, but not falling apart. If potatoes have not disintegrated in the broth, mash them coarsely with a fork against the side of the kettle to thicken the soup. Add shelled peas, cover and cook 15 minutes over medium-low heat.
• Separate cabbage leaves, cut out the thick central ribs and discard. Shred cabbage. Add to kettle with rice and a pinch of salt, if desired. Stir and continue cooking until rice starts to soften but still has bite to it - al dente.
• Remove from heat. Soup may be served immediately, sprinkled with fresh Parmesan, freshly ground black pepper and remaining basil, minced. Or serve it as the Milanese do in the summer: Fill soup plates and sprinkle each portion with grated parmesan, pepper and basil. Then cover each plate with a cloth and set aside to cool. Do not refrigerate, and do not cover with plastic or foil - the hot soup will sweat and the moisture will drip back into it.

MINESTRONE

Steps:

• Heat oil in Dutch oven over medium heat. Cook garlic and onion in oil about 2 minutes, stirring occasionally, until onion is tender.
• Stir in remaining ingredients except cheese, breaking up tomatoes.
• Heat to boiling; reduce heat. Cover and simmer 1/2-hour.
• Add pasta and cook an additional 1/2-hour.
• Serve with Parmesan.