Minestrone Soup From Libbys Food

MINESTRONE SOUP FROM LIBBY'S

Steps:

• Heat olive oil in large soup pot over medium heat. Add onions, shallots and celery and cook for 3 minutes.
• Add beans and cook for additional 2 minutes. Then add plum tomatoes with juice and cook for 1 minute. Then add chicken broth.
• Drain carrots, sweet peas, green beans and corn, and add to broth.
• Season soup with thyme, salt and pepper and bring to boil. Reduce heat to low and simmer for 30 minutes. Serve with grated parmesan, if desired.

MINESTRONE SOUP FROM LIBBY'S

Steps:

• Heat olive oil in large soup pot over medium heat. Add onions, shallots and celery and cook for 3 minutes.
• Add beans and cook for additional 2 minutes. Then add plum tomatoes with juice and cook for 1 minute. Then add chicken broth.
• Drain carrots, sweet peas, green beans and corn, and add to broth.
• Season soup with thyme, salt and pepper and bring to boil. Reduce heat to low and simmer for 30 minutes. Serve with grated parmesan, 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 SOUP

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
• Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

MINESTRONE SOUP FROM LIBBY'S

Steps:

• Heat olive oil in large soup pot over medium heat. Add onions, shallots and celery and cook for 3 minutes.
• Add beans and cook for additional 2 minutes. Then add plum tomatoes with juice and cook for 1 minute. Then add chicken broth.
• Drain carrots, sweet peas, green beans and corn, and add to broth.
• Season soup with thyme, salt and pepper and bring to boil. Reduce heat to low and simmer for 30 minutes. Serve with grated parmesan, if desired.

MOM'S MINESTRONE SOUP

Steps:

• Brown ground beef, onion and garlic in large pot. Add enough water to bring to 1/2 of the pot and bring to boil.
• Add remainder of ingredients and bring to boil again.
• Lower to simmer and continue to cook for 2-4 hours. Season and serve.

MINESTRONE SOUP FROM LIBBY'S

Steps:

• Heat olive oil in large soup pot over medium heat. Add onions, shallots and celery and cook for 3 minutes.
• Add beans and cook for additional 2 minutes. Then add plum tomatoes with juice and cook for 1 minute. Then add chicken broth.
• Drain carrots, sweet peas, green beans and corn, and add to broth.
• Season soup with thyme, salt and pepper and bring to boil. Reduce heat to low and simmer for 30 minutes. Serve with grated parmesan, if desired.

CONTEST-WINNING EASY MINESTRONE

Steps:

• In a large saucepan, saute the carrots, celery and onion in oil and butter until tender. Add garlic; cook 1 minute longer., Stir in the broth, tomato sauce, beans, chickpeas, tomatoes, cabbage, basil, parsley, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add macaroni; cook, uncovered, 6-8 minutes or until macaroni and vegetables are tender., Ladle soup into bowls. Sprinkle with cheese. Freeze option: Before adding cheese, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

MINESTRONE SOUP FROM LIBBY'S

Steps:

• Heat olive oil in large soup pot over medium heat. Add onions, shallots and celery and cook for 3 minutes.
• Add beans and cook for additional 2 minutes. Then add plum tomatoes with juice and cook for 1 minute. Then add chicken broth.
• Drain carrots, sweet peas, green beans and corn, and add to broth.
• Season soup with thyme, salt and pepper and bring to boil. Reduce heat to low and simmer for 30 minutes. Serve with grated parmesan, if desired.

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:

• Saute the onion, carrot, celery, potato and garlic in the oil for 5-10 minutes. Add the Italian seasoning to the vegetables near the end of the saute and stir to coat.
• Meanwhile, cook the half cup of dried pasta, such as stelline or tiny shells according to package directions. Cook pasta for about a minute less than the minimum time and then drain and rinse with cold water. Set pasta aside.
• Add tomatoes, chickpeas and broth to the sauted vegetables and simmer for 30 minutes.
• After 30 minutes has passed, add the diced zucchini. Cook for 5 minutes more. Near the end of the cooking time, add the reserved pasta and allow it to heat in the soup for 1-2 minutes.
• Serve hot. Salt in canned tomatoes and broth is probably adequate. Shake on crushed red pepper flakes in the serving bowls for a spicy kick.

LELLI'S MINESTRONE SOUP

Steps:

• Saute onion in the margarine,.
• Add the above ingredients and simmer for at least 1 1/2 hours.
• Process at least half of the soup in a blender, or use a stick blender.
• Add 1/3 cup uncooked macaroni,1/4 cup parmesan cheese and 1 cup half & half.
• Cook for at least 20 minute more and serve with crusty bread and additional parmesan cheese.
• You can also add a small can of garbanzo beans with the macaroni, cheese and milk.

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.