Savory Minestrone Soup Food

SAVORY BEEF MINESTRONE SOUP

Steps:

• Instructions:
• Cut steak into bite-size pieces and brown in a skillet or in the kettle you are planning to make the soup in.
• Add beef broth and water. Simmer for one hour.
• Saute vegetables and spices in about 1/2 cup of soup broth in a medium-sized skillet.
• Add vegetables to meat and broth. Mix well. Bring to a boil and simmer 45 minutes.
• Add kidney beans and pasta. Cook 15 minutes or until pasta is done.
• If some people in your family or group need gluten-free pasta like my family, cook the regular and gluten-free pasta separately and let each person add some to their own bowl.
• Serve with grated Parmesan cheese.

EASY MINESTRONE SOUP

Steps:

• Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add celery, carrots, and onion. Cook, stirring frequently, until onion begins to turn translucent, about 4 minutes. Add garlic and stir until fragrant, about 30 seconds.
• Add vegetable broth, marinara sauce, tomato paste, and Italian seasoning. Stir to combine. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, until carrots are soft, about 10 minutes.
• Add pasta and zucchini. Cook until pasta is tender, about 10 minutes. Stir in beans, kale, salt, and pepper. Remove from heat and allow soup to cool slightly. Spoon into individual bowls and garnish with Parmesan cheese.

HOMESTYLE MINESTRONE SOUP

Steps:

• Browning ground chuck and seasonings in a medium-large frying pan, drain and set aside.
• Simmer the kidney beans in a small sauce pan (The beans will crack open in about 20 minutes).
• Chop, then saute the fresh vegetables in the olive oil, using a large stew pot, covered (about an 8 qt pot would be perfect).
• When the onions and celery are somewhat clear, add the water, potatoes, and seasonings to the stew pot.
• Cook on high heat til it comes to a boil, then turn the heat down to medium, cover and slowly boil for 8 minutes, or until the carrots are done.
• Add the cabbage and let it cook, covered, for another 5-8 minutes, or until the potatoes seem to be half-cooked.
• Add the ground chuck, kidney beans, and the remaining ingredients, bring to bubbling, then simmer for 10-15 minutes more, or until potatoes are done.
• Don't allow the potatoes to cook too much or they will just fall apart.
• Serve steaming hot with crackers& crusty buttered bread.
• Sprinkle some parmesean cheese ontop, if you want.
• For all you vegetarians, simply omit the ground chuck, cut down 1- 1/2 cups of water and I think it would taste great!
• I hope you all enjoy my soup!

LITTLE ITALY MINESTRONE SOUP

Steps:

• In a large stock pot, melt butter over low heat. Add onion, carrot,.
• celery and oregano. Cook, covered, until vegetables are soft but not.
• browned, about 20 minutes.
• Add flour and stir to form a paste. Add garlic, chicken stock, marinara.
• sauce, potato and tomatoes. Raise heat and bring mixture to a boil.
• Add zucchini, yellow squash, chick-peas, salt and pepper. Reduce heat.
• to medium-low and simmer, uncovered, for 20 minutes.
• Stir in romaine, basil and 1/4 cup Parmesan cheese. Remove from heat and.
• let cool to room temperature. Refrigerate for 12 to 24 hours.
• Reheat soup over medium-low heat. Meanwhile, cook pasta according to.
• package directions.
• Divide pasta among individual serving bowls and ladle hot soup over pasta.
• Serve with Parmesan cheese.

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.

SAVORY MINESTRONE SOUP

Steps:

• 1. cook dry pasta in boiling water with a dash of salt, cook until al dente
• 2. Add oil, saute garlic and onion in a dutch oven until onions are tender.
• 3. Add broth, carrot, celery, green pepper, red pepper, tomatoes, and beans and bring to boil.
• 4. Once brought to a boil, reduce heat to a simmer, and add cook pasta. Cover and let simmer for 30 minutes and then serve.