whats a good recipe for minestrone soup?

Answer 1

4 slices bacon
1 cup chopped onion
4 cloves garlic, minced
1/3 pound ground beef
1 cup minced celery
1 cup cubed carrots
2 cups tomato puree
2 (14.5 ounce) cans stewed tomatoes
1 (14 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
5 cups water
1/4 cup red wine
1 teaspoon dried oregano
1 teaspoon dried basil
salt and pepper to taste
1 cup chopped zucchini
2 cups spinach, rinsed and sliced
1 cup uncooked spinach pasta
1 (15 ounce) can garbanzo beans, drained
1/4 cup chopped parsley

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DIRECTIONS:
In a large stock pot, cook bacon and drain off fat. Add onion, garlic, and beef. When onions are translucent, add celery, carrot, pureed tomatoes, whole tomatoes, broth, condensed soup, water, wine, oregano, basil, salt and pepper. Cook for 15 minutes.
Stir in zucchini, spinach, pasta, garbanzo beans and parsley. Cook for 15 minutes and serve with fresh Parmesan cheese.

Answer 2

This recipe came from an old Italian cookbook back in the early sixties. I've made this recipe so many times I've lost count. If you are looking for the real McCoy this is it. I always serve it with fresh French bread.

Minestrone Soup

½ c. olive oil
1 clove garlic, minced
2 c. onion, chopped
1 c. celery, sliced
4 TB. fresh parsley, chopped
1 c. tomato paste
1 ½ c. beef broth, undiluted
9 c. water
1 c. cabbage, coarsely chopped
2 carrots, thinly sliced
2 tsp. salt
¼ tsp. pepper
1/8 tsp. sage
2 c. kidney beans, do not drain
1 zucchini squash, thinly sliced
1 c. green beans
1 c. peas
1 c. elbow macaroni
Parmesan cheese, grated

Heat oil in a large skillet; add garlic, onion, celery and parsley. Cook until tender. Stir in tomato paste, beef broth, water (reduce this to 7 cups if using tomato sauce), cabbage, carrots, salt, pepper and sage. Mix well and bring to a boil. Lower heat to just a simmer, cover and simmer for 1 hour. After an hour add kidney beans, zucchini, green beans, peas and macaroni. Simmer additional 15 minutes or until macaroni is tender. When ready to serve sprinkle plenty of Parmesan cheese on top of soup.

Yield: 8 Servings

Answer 3

Minestrone Soup

What You Need:

* 2 sticks of celery
* 1 large zucchini
* 2 leeks
* 1/4 pound of bacon
* 2 finely diced carrots
* 2 skinned tomatoes, coarsely chopped
* 1 vegetable bouillion (stock) cube
* 4 basil leaves
* 3 crushed cloves of garlic
* 1/4 cup of grated Parmesan cheese
* 4 tablespoons of olive oil
* 1 can of kidney beans, drained and rinsed
* Salt and pepper to taste

What You Do:

1. Cut washed celery into matchsticks. Rinse and cut zucchini down the center and then lengthwise.

2. Remove the green portions of the leeks, the base and the outer skin. Slice in 4 lengthwise, rinse and dice.

3. Cut the bacon into small strips and place with the carrots into a large casserole with 31/4 cups of hot water. Cover and microwave on high for 5 minutes.

4. Add the celery, zucchini, leeks and tomatoes to the casserole and crumble the bouillon cube over. Cover and microwave on high for 10 minutes.

5. Rinse and pat dry the basil leaves then chop. Combine the crushed garlic, basil, parmesan cheese and olive oil in a bowl.

6. Stir the beans into the casserole, cover and microwave on high for 3 more minutes. Add the olive oil mixture to the casserole and stir until blended. Add salt and pepper to taste.

I hope this helps!

Answer 4

80 g alphabet-shaped pasta
1/2 cup celery (chopped)
1/2 cup french beans (chopped)
1/2 cup carrots (chopped)
1 cup cooked chicken breast (cubes)
220 g canned tomatoes (chopped)
1 tablespoon tomato puree
4 cups chicken stock
salt and pepper to taste

1. Boil pasta following the instructions on the package, drain and set aside.
2. Boil stock in a large saucepan, add in all the ingredients and cooked pasta, simmer covered for 20 minutes.
3. Remove from heat and serve warm.

Answer 5

INGREDIENTS:
3 tablespoons olive oil
1 leek, sliced
2 carrots, chopped
1 zucchini, thinly sliced
4 ounces green beans, cut into 1 inch pieces
2 stalks celery, thinly sliced
1 1/2 quarts vegetable stock
1 pound chopped tomatoes
1 tablespoon chopped fresh thyme
1 (15 ounce) can cannellini beans, with liquid
1/4 cup elbow macaroni
salt and ground black pepper to taste

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DIRECTIONS:
Heat olive oil in a large saucepan, over medium heat. Add leek, carrots, zucchini, green beans and celery. Cover, and reduce heat to low. Cook for 15 minutes, shaking the pan occasionally.
Stir in the stock, tomatoes and thyme. Bring to a boil, then replace the lid, and reduce heat to low; simmer gently for 30 minutes.
Stir in the cannellini beans with liquid and pasta. Simmer for an additional 10 minutes, or until pasta is al dente. Season with salt and pepper to taste before serving.

Answer 6

if you want a very easy recipe then just open a couple cans of vegetable soup (preferably Campbell's) and add kidney beans and cook until beans or tender enough to eat.

Answer 7

go to allrecipes.com!

Answer 8

HEINZ !!!!!!!!!!