Receipt for minestrone soup?

Answer 1

Hearty Italian Minestrone

"This filling and nutritious soup is a great meal at any time of the year. With pepperoni, beans and pasta, who can resist?"

PREP TIME 20 Min
READY IN 1 Hr 15 Min

SERVINGS About scaling and conversions

INGREDIENTS
7 cups water
2 1/2 tablespoons HERB-OX® Beef Flavored Bouillon Granules
2 cups coarsely chopped cabbage
1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano
1 medium onion, chopped
1 medium carrot, halved lengthwise and diagonally sliced
1 tablespoon Italian seasoning
1 1/2 cups frozen French-cut green beans
1 zucchini, halved lengthwise and quartered
1/2 cup ditalini or small shell pasta
1 (15 ounce) can red kidney beans, drained
1 cup sliced pepperoni, quartered
garlic salt and pepper, to taste
refrigerated prepared pesto
shredded Parmesan cheese
DIRECTIONS
In large stockpot, combine first seven ingredients. Bring to a boil. Reduce heat to low and simmer, partially covered for 20 minutes. Add green beans, zucchini and pasta. Simmer, uncovered for an additional 15 minutes or until vegetables and pasta are tender. Stir in beans and pepperoni. Heat until warmed through, about 2 minutes. Season to taste with garlic salt and pepper. If desired, serve with pesto and Parmesan cheese.

Answer 2

this is one of the recipes I am doing at shows to do the "batter bowl recipes". You know the kind where you layer all the ingredients in the bowl and they add the wet ingredients when they're ready to make it.

I have the tags if your interested in that...

Hearty Minestrone Soup Mix
Give the gift of a satisfying meal! Simply start with a Small Batter Bowl and layer the soup ingredients
inside for an easy and unforgettable gift.

¼ cup beef bouillon granules
¼ cup dehydrated minced onions
¼ cup dried parsley flakes
1 tablespoon dried basil leaves
1½ teaspoons dried oregano leaves
½ teaspoon salt
¼ teaspoon crushed red pepper flakes
2 bay leaves
¾ cup dried red kidney beans
¾ cup dried Great Northern beans
1½ cups (6 ounces) dried tri-color
cheese tortellini

In Small Batter Bowl, layer ingredients for soup mix (except tortellini) in order listed,
gently patting each layer before adding the next ingredient. Place tortellini in a
resealable plastic food storage bag; seal and place on top of soup mix. Cover with lid.
Attach the preparation directions below and give it as a gift.


Hearty Minestrone Soup
1 recipe Hearty Minestrone Soup Mix
12 cups water
1 can (14.5 ounces) Italian-style
stewed tomatoes, undrained
1 garlic clove, pressed
1 medium zucchini, sliced, quartered
(optional)
2 carrots, chopped (optional)
Grated fresh Parmesan cheese
(optional)


Remove tortellini from soup mix; set aside. In Executive (8-qt.) Stockpot, combine
soup mix and water; bring to a boil. Reduce heat; cover. Simmer 1½ hours or until
beans are tender. Add tomatoes, garlic and tortellini to soup. Add zucchini and
carrots, if desired. Bring mixture to a boil. Reduce heat; simmer 20 minutes or until
pasta is tender. Sprinkle with Parmesan cheese, if desired.
Yield: 12 servings
Nutrients per serving (about 1 cup): Calories 140, Total Fat 1 g, Saturated Fat 0 g,
Cholesterol 5 mg, Carbohydrate 25 g, Protein 8 g, Sodium 840 mg, Fiber 7 g

Answer 3

Easy Minestrone Soup:

2 (15-ounce) cans kidney beans, undrained
2 1/2 cups water
1 1/2 cups diced zucchini
1 cup chopped leek
3/4 cup sliced celery
1/2 cup diced carrot
1/3 cup dry red wine
1 teaspoon Creole seasoning
1 garlic clove, minced
1 (8-ounce) can no-salt-added tomato sauce
1/2 cup uncooked small elbow macaroni

Place 1 can of kidney beans in a food processor, and process until smooth. Spoon bean purée into a Dutch oven; stir in remaining can of kidney beans, water, and the next 8 ingredients (water through tomato sauce). Bring to a boil; cover, reduce heat, and simmer for 20 minutes. Stir in the elbow macaroni; cook, uncovered, an additional 10 minutes or until tender.

Yield: 8 servings (serving size: 1 cup)

Answer 4

Minestrone Soup
(Big Soup)

1/2 cup extra virgin olive oil
1 TB butter
2 cloves garlic, minced
1 large onion, diced
2 medium carrots, sliced
2 ribs celery, diced
1 medium potato, peeled and diced
1 can (15 oz.) diced tomatoes, undrained
1 tsp. dried oregano
2 tsp. salt
4 cups chicken broth
1 cup fresh or frozen corn
1 cup green beans, cut into 1-1/2" pieces
1 can (15 oz.) kidney beans, rinsed and drained
1/2 cup chopped fresh basil (optional)
Ground black pepper, to taste
Parmesan cheese, grated

In a large soup pot over medium heat add olive oil, butter, garlic and onion. Sauté until onion is soft.
Add carrots, celery, potato and sauté about 5 minutes more.
Add tomatoes, oregano, salt and chicken broth. Bring heat up to simmer.
Cover and cook 30 minutes.
Add corn, green beans and kidney beans and simmer for another 10 to 15 minutes.
Stir in fresh basil, black pepper, and serve with freshly grated parmesan on top.
Makes 6 to 8 servings.

Answer 5

1 - 1 1/2 cups dried Cannellini or Great Northern Beans
2 ounces salt pork or pancetta
10 to 12 cups beef or chicken broth
1 onion, chopped
1 celery stalk, chopped
1 carrot, chopped
2 garlic cloves, chopped
1 cup loosely packed parsley, chopped

1/2 cup extra virgin olive oil
1/2 head savoy or curly cabbage, sliced
1 potato, diced
2 zucchini, diced
2 carrots, diced
2 cups chopped Italian styled peeled plum tomatoes
Salt and freshly ground black pepper
Parmesan cheese, grated for garnish

1 Soak beans overnight in cold water. Drain beans, rinse, and place them in a large saucepan or stockpot. Add salt pork or pancetta and 6 cups of broth. Cover and bring to a boil. Reduce heat and cook gently for about 1 hour.

2 Heat oil in a separate large stockpot. Add chopped vegetables (onion, celery, carrot, garlic, parsley) and sauté gently 5 to 8 minutes or until lightly browned. Add remaining vegetables and tomatoes. Add remaining 5 cups broth. Simmer for 40 to 50 minutes or until vegetables are tender.

3 Remove salt pork or pancetta from beans. Dice finely. Transfer half of the beans to a food processor or a blender and blend into a paste. Add mashed beans to the vegetables. Add remaining whole beans, broth, and diced pork to vegetables.

4 Simmer 5 minutes longer. Season soup with salt and pepper. Serve with a sprinkle of grated Parmesan cheese.

Serves 10-12, easily. (This recipe makes a lot of soup!)

Note
Beans will absorb a great deal of liquid while cooking. Add more broth or water to replace lost liquid if needed, or the beans will stick.

Answer 6

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