Minetrone Soup?

Question

Was wondering where or if anyone had a real good recipe for it?

Answer 1

Sauteed Croutons:
1/4 cup olive oil
2 cloves garlic, smashed
6 slices Italian bread, crusts removed and cut into 1/4-inch dice
Salt
Soup:
3 tablespoons olive oil
1 large red onion, chopped
2 large stalks celery, chopped
4 cloves garlic, chopped
2 large carrots, diced
1/4 pound pancetta, thinly sliced
1/2 head Savoy cabbage, finely sliced, blanched and drained
1/2 bunch Swiss chard, washed and finely sliced
1 large waxy potato, cut into 1/2-inch cubes
4 cups water
2 cups chicken stock
3 medium tomatoes, seeded and diced
1 bouquet garni (rosemary sprig, 4 thyme sprigs, 1 bay leaf, bunch parsley)
3 cups cooked cannellini beans
1 cup spinach leaves, washed and coarsely chopped
Salt and pepper
Grated Parmigiano-Reggiano cheese

For the Sauteed Croutons: Heat olive oil in a large saute pan over medium-high heat, add the garlic and cook for 3 to 4 minutes, to flavor the oil. Remove the garlic, add the bread cubes and toss to coat. Saute until golden brown on all sides, season lightly with salt. Remove to a plate lined with paper towels.
For the Soup: Heat oil in a 4 quart pot, add the onion, celery, garlic, carrot and pancetta and cook until soft. Add the cabbage, chard, potato, water, broth, tomatoes and bouquet garni. Bring the soup to a gentle simmer and cook for 15 to 20 minutes. Place half of the beans (1 1/2 cups) in a food processor and process until smooth. Add the puree and the whole beans to the simmering soup. Simmer the soup for about 5 minutes. Add the spinach and cook for 2 minutes. Season with salt and pepper to taste. Ladle the soup into bowls, garnish with sauteed croutons and cheese.



((( Don't be intimidated by the amount of ingredients... I promise it's worth it! MMMmm and the homemade croutons are to DIE for!)))

Answer 2

Here you go. You wanted a real good recipe, this one got 5 out of 5 stars. Can't beat that.

Minestrone

INGREDIENTS:
4 tablespoons margarine
3/4 cup chopped onion
1/4 cup chopped celery
1/2 cup chopped carrots
1 (19 ounce) can cannellini beans
1/2 cup shredded cabbage
1 (14.5 ounce) can stewed tomatoes
1 tablespoon tomato paste
1 1/2 cups cubed potatoes
1 quart chicken broth
2 cloves garlic, minced
2 tablespoons dried parsley
1 teaspoon salt
1/2 cup elbow macaroni
1/2 cup grated Parmesan cheese

DIRECTIONS:
Melt butter or margarine in a heavy pot over medium heat. Add onion, celery, and carrots; saute for a few minutes.
Add beans, cabbage, tomatoes, tomato paste, potato, stock, garlic, parsley, and salt to the pot. Bring to a boil, cover, and reduce heat. Simmer for approximately 1 hour until vegetables are barely tender.
Add pasta, and simmer for 30 minutes more. Correct seasoning, and serve hot with grated cheese.

Good luck and good eating.

Answer 3

Ok, here you are. Enjoy! ****

1 cup finely minced celery
1 cup finely minced onions
1 cup finely minced carrots
1/4 cup butter
1/2 cup garbanzo beans
1/2 cup kidney beans
1/2 cup dried whole peas
1/2 cup white pea beans
3/4 cup sliced carrots
3/4 cup coarsely chopped onions
3/4 cup sliced celery
3/4 cup chopped bell peppers
1/2 cup rice or barley
1 cup shell macaroni
2 tablespoons minced parsley
1 teaspoon oregano
1 teaspoon basil
2 teaspoons soy sauce
pepper
parmesan cheese

makes 10 servings

3 hours 20 minutes 20 mins prep

Slowly saute finely minced onion, celery and carrot in butter until very brown.
Add peas and beans and about 3 quarts of water.
Cook slowly until beans are almost done (check garbanzos- they will take the longest) about 2 to 2 1/2 hours.
Add the remaining vegetables, rice and spices and more water if necessary and cook another hour.
About 20 minutes before serving time add the macaroni and more water if needed.
Ladle into bowls and sprinkle with Parmesan cheese.
Serve with crusty garlic bread.

Answer 4

Genovese Minestrone with Sweet Sausage and Pesto

Ingredients:

2 ounces small pasta

1/2 pound sweet Italian sausage (with fennel)
1/4 cup water
1 cloves garlic, minced
1/2 cup diced onion
3/4 cup red zinfandel
1/2 teaspoon dried oregano
dash dried thyme or 1/2 teaspoon fresh
1 bay leaf--stick toothpick through leaf
1 medium red potato, diced
1/2 cup sliced celery
1 10 ounce box frozen mixed vegetables
3 cans chicken broth
half of a 10 ounce package frozen chopped spinach, thawed
1 15 to 16 ounce can diced tomatoes, undrained
1 6 ounce zucchini, halved and thickly sliced
1/4 teaspoon dried red pepper flakes
dash freshly ground black pepper
3/4 teaspoon salt (to taste)
2 tablespoons good quality Balsamic vinegar
2 tablespoons minced parsley
1 can cannellini beans, drained and rinsed
3 tablespoons Pesto sauce

Preparation:

Cook pasta in salted water until al dente. Drain, rinse with cold water and then stir 1 teaspoon olive oil through and reserve.

Simmer sausage links in water, covered, for 8 minutes. Cool and slice sausages. Reserve sausage slices. Cook onions and garlic in sausage liquid about 2 minutes. Add to stock pot. Add wine, oregano, thyme and bay leaf. Simmer while preparing potato and celery.

Add potato, celery, frozen vegetables and chicken broth. Cook until vegetables are tender, about 15 minutes. Remove bay leaf.

Add spinach, tomatoes, zucchini and reserved sausage slices. Simmer 5 minutes.

Add red pepper flakes, black pepper, salt and Balsamic vinegar. Bring to very gentle simmer. Stir if needed to keep from sticking.

Just before serving, add parsley, cannellini beans, Pesto and reserved pasta. Simmer long enough to heat beans through and disperse Pesto sauce.

Note: It’s nice to add freshly grated Parmesan cheese on each serving

Answer 5

Try the link below! Bon Appetit

Answer 6

go to allrecipes.com!

Answer 7

http://soup.allrecipes.com/AZ/MinestroneSoupII.asp or try foodnetwork.com