soup recipies?

Question

ministroni

Answer 1

i have quite a few here ^_^

Minestrone Soup
1 cup finely minced celery
1 cup finely minced onion
1 cup finely minced carrot
1/4 cup butter
1/2 cup each; garbanzo beans, kidney beans, whole dried peas,
white pea beans
3/4 cup sliced carrots
3/4 cup coarsely chopped onion
3/4 cup sliced celery
3/4 cup chopped bell pepper
1/2 cup rice or barley
1 cup shell macaroni
2 tablespoons minced parsley
1 teaspoon oregano
1 teaspoon basil
2 teaspoons soy sauce
black pepper to taste
Parmesan cheese
Slowly saute finely minced celery, onion and carrot in butter until very
brown. Add beans and peas 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 (or barley) 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. Complete cooking
and season with black pepper to taste. Ladle into bowls and sprinkle with
Parmesan cheese. Serve with crusty garlic bread.


Chunky Minestrone
Prep Time: 15 minutes Cooking Time: 25 minutes

Minestrone is Italian for "big soup," and this one is
big indeed -- full of zucchini, onion, and carrot. For
a vegetarian version, substitute vegetable broth for
the chicken broth.

Ingredients

1 tablespoon olive oil
1-1/2 cups chopped onion
1 medium carrot, halved lengthwise and thinly sliced
(about 3/4 cup)
2 cloves garlic, minced
3 cups reduced-sodium chicken broth
2 14-1/2-ounce cans low-sodium tomatoes, undrained
and cut up
3/4 cup water
1/2 cup long-grain rice
1 teaspoon dried Italian seasoning, crushed
4 cups shredded fresh spinach
1 15-ounce can reduced-sodium navy beans or white
kidney beans, rinsed and drained
1 medium zucchini, quartered lengthwise and sliced
(about 1-1/2 cups)
1/4 teaspoon freshly ground pepper
Grated Parmesan cheese (optional)

Directions:

1. In a 4-qaurt Dutch oven heat olive oil over
medium-high heat. Cook and stir the onion, carrot, and
garlic in hot oil about 3 minutes or until onion is
tender. Stir in the broth, undrained tomatoes, water,
uncooked rice, and Italian seasoning.
2. Bring to boiling; reduce heat. Simmer, covered,
about 20 minutes or until rice is tender. Stir in the
spinach, beans, zucchini, and pepper. Cook, covered,
for 5 minutes more. If desired, sprinkle each serving
with Parmesan cheese. Makes five 1-3/4-cup servings.


Eggplant Minestrone Soup

1 pound of very lean ground beef
1 large onion, chopped
2 cloves garlic, minced
1 medium sized eggplant, peeled and diced
3 medium zucchini, diced
2 carrots, peeled and diced
3 stalks celery, cut fine or chopped
6 medium tomatoes, peeled and diced
4 to 6 cups of beef stock, defatted; or canned beef stock, fat removed, or a
mixture of canned beef and chicken broth, fat removed
1 teaspoon of basil
1 teaspoon of oregano
Salt and pepper to taste
3/4 to 1 cup of thin spaghetti, broken
Grated Parmesan cheese for garnish

In a large soup kettle, sauté meat (break up); onions and garlic. Add a
little olive oil if necessary.
Add eggplant and cook 2 or 3 minutes, stirring occasionally.
Add remaining ingredients except spaghetti and pepper, simmer uncovered
about 1 1/2 hours, add spaghetti and cook 10 to 15 minutes more.
Add pepper to taste.
Sprinkle with Parmesan cheese.

Tuscan Minestrone & Bread Soup

4 tablespoons olive oil
1 red onion, chopped
1 leek, white part only, chopped
1 garlic clove, chopped
4 carrots, sliced into half-inch rounds
4 zucchini, sliced into half-inch rounds
One-quarter whole Savoy cabbage, shredded and chopped
1 bunch cavolo nero or kale
1 small bunch spinach, shredded and chopped
4 potatoes, peeled and cut into one-half inch cubes
1 cup green beans, cut into bite-size pieces
2 cups Tuscan white beans, one-half cup pureed and one-half cup whole
2 tablespoons coarse sea salt or kosher salt
4 tablespoons tomato paste
2 cups Tuscan white beans, one-half cup pureed and one-half cup whole
1 pound stale Italian bread, sliced

Heat the olive oil in a large pot and sauté the onion and leek together over low heat until they begin to burn slightly. Add the garlic and sauté for 1 minute. Add all the remaining vegetables. Season with sea salt and stir to mix in the onions and leeks evenly. Cover and cook for 20 minutes or until the vegetables have reduced in volume by half. Stir again and cover with water to the top of the pot. The more water you add, the more broth you will have with the soup. Bring to a boil and then lower the heat. Add the tomato paste and stir to dissolve. Cover and cook the soup for 1 hour. Add the Tuscan beans.

This is the minestrone soup. The next day layer the soup in a deep baking dish with the stale bread and bake. Top with thinly sliced red onions before baking.

The next day, if there's any soup left over, reboil the soup, stirring well to break up the bread slices. The soup should be thick enough to eat with a fork! It is served with the traditional drizzle of extra virgin olive oil on top.

Minestrone

Minestrone
Prep Time: 20 minutes Cooking Time: 30 minutes


Ingredients

2 14-ounce cans vegetable broth
2 14-1/2-ounce cans tomatoes, cut up
1 cup chopped onion
1 cup shredded cabbage
3/4 cup tomato juice
1/2 cup chopped carrot
1/2 cup sliced celery
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1/4 teaspoon garlic powder
1 15-ounce can white kidney beans (cannellini) or great northern beans,
rinsed and drained
1 medium zucchini, sliced 1/4 inch thick (1 cup)
1/2 of a 9-ounce package frozen Italian-style green beans
2 ounces spaghetti or linguine, broken (about 1/2 cup)
2 tablespoons shaved or finely shredded Parmesan cheese

Directions:

1. In a Dutch oven combine broth, undrained tomatoes, onion, cabbage, tomato
juice, carrot, celery, basil, and garlic powder. Bring to boiling. Reduce
heat and simmer, covered, for 20 minutes.
2. Stir in white kidney beans or great northern beans, zucchini, green
beans, and spaghetti or linguine. Return to boiling. Reduce heat and simmer,
covered, for 10 to 15 minutes or until vegetables and pasta are tender. Top
each serving with Parmesan cheese. Makes 4 servings.


HAM MINESTRONE SOUP

1 cup diced ham
1 garlic clove, peeled and chopped
2 small summer or zucchini squash
1 diced or sliced carrot
2 cups cut up cabbage
1 can white beans, northern or cannellini
1/2 small onion,chopped
1 cup tomato or spaghetti sauce
6 cups beef broth, or water with proper amount of bullion
1 cup small pasta, such as ditalini or tiny shells
2 Tablespoons oil

Heat oil, sauté onion, and garlic for about 2 minutes, add
cabbage carrot and squash, sauté 5, stirring. Add water,
beans, sauce, and ham. Simmer 10 minutes, bring to boil, add
pasta, cook 10 more minutes at medium heat, stir a few times
while cooking. Season with salt and pepper.

Serve with parmesan cheese to sprinkle, and french bread or
bread sticks.

Answer 2

This version is healthy, easy & delicious!


Vegetable Minestrone Recipe

Ingredients:

1/4 cup diced onion
1/4 cup diced celery
1/4 cup diced mushrooms
1/2 cup canned, Italian-style diced tomatoes
1 cup canned white beans, rinsed and drained
2 tablespoons elbow macaroni
2 cups fat-free, reduced sodium chicken or vegetable broth
1/4 teaspoon basil
1/4 teaspoon oregano
Salt and pepper, to taste (optional)

Method:

Combine all ingredients in a large saucepan. Bring to boil, then reduce heat and simmer, covered for 15 minutes or until pasta is cooked.

Makes 2 servings
Serving Size: 1/2 of recipe

Answer 3

Chunky Minestrone Soup
1 can (16 oz) kidney beans, rinsed and drained
1 can (14 1/2 oz) Diced Toms w/ Basil, Garlic & Oregano
1 cup broken uncooked egg noodles
1 stalk celery, sliced
2 cans (14 oz each) chicken or beef broth
1 can (14 1/2 oz) sliced carrots, drained

Combine all ingredients except carrots in lrg pot. Cover and simmer 10-12 minutes.
Add carrots and simmer 5 more minutes.
Serve warm w/ bread, if desired.

Answer 4

2 large cans plum tomatos, whole
6 cups hearty beef broth
1 onion, diced
3 cloves garlic, minced
1 carrot, diced
1 stalk celery, diced
1 large can pinto beans
1/2 cup fresh basil
1/2 cup fresh oregano
3 T dried Italian Herbs
1 tsp kosher salt
1/2 tsp fresh ground pepper
1/2 tsp red pepper flakes
1 Bay leaf
3 T good Olive Oil
1 1/2 cups cooked elbow macaroni
Flat leaf parsley, chopped
1/2 cup grated parmesan cheese

Mix the above ingrediants, except for macaroni and parsley, and let simmer for 1 hour. Add pasta and parsley. Season with kosher salt and fresh ground pepper to taste. Add parmesan to simmering soup and use for garnish later.

Answer 5

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.

Time Management: Soup may be prepared up to where you add the beans and pasta, etc., and kept warm for 1 hour. If wishing to do farther ahead, stop before adding spinach and remaining ingredients and chill. Reheat and complete as directed.

Answer 6

If there hasn't been an earthquake in Italy there soon will be when they read the above ideas.

Chopped mixed veg, chopped plum tomatoes, garlic. Sweat off, add beef stock (OK use a cube), macaroni and Italian herbs (oregano, marjoram, etc. - as in a spaghetti sauce.) Season with salt and pepper and simmer until macaroni is al dente (time is normally on the packet). DO NOT liquidise. It's supposed to be chunky.

Answer 7

Classic Minestrone

2 tablespoons virgin olive oil
1 medium onion, diced (about 1 cup)
2 medium carrots, diced (about 1 cup)
1 celery rib, diced (about 3/4 cup)
2 medium zucchini, diced
1 garlic clove, minced
3 medium potatoes (about
3/4 pound), unpeeled and diced
3 cups thinly sliced Savoy cabbage
1 (15 1/2-ounce) can cannellini beans, rinsed and drained
1 (141/2-ounce) can diced tomatoes
2 (14-ounce) cans lower-sodium chicken broth
3 cups water
1/2 teaspoon crushed dried rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
Grated Parmesan cheese if liked
In a large pot, heat olive oil over medium heat. Add onion; cook,
stirring occasionally, 6 minutes or until softened. Add carrots and
celery; cook, stirring occasionally, 3 minutes. Add zucchini and garlic;
cook, stirring occasionally, 3 minutes. Add potatoes and cabbage and
cook, mixing occasionally, 3 minutes. Add beans, tomatoes, broth, water,
rosemary, salt and pepper. Cover and bring to a simmer; adjust heat and
simmer gently 1 to 2 hours. Serve with Parmesan cheese. Makes 6 servings.

Other minestre with vegetables

BARLEY AND BEANS MINESTRA
(for 4 people)
Ingredients: 200 g pearl barley, 200 g dry Borlotti beans (you have to use Borlotti beans for this recipe), 1 onion, meat broth, a piece of prosciutto crudo better if with bone (raw ham that is cured and ready to eat), extra-virgin olive oil, 3 dry bay leaves, salt, pepper.

Soak the beans and the barleys in separate pots for few hours (you can put them in water the evening before and leave them the whole night until you will begin to cook minestra).
In a large and deep pot put some extra-virgin olive oil and the chopped onion, cook until the onion is tender and has a golden color. Now you can drain the Borlotti beans and put them in the pot, stir and cook for 5 minutes. Add meat broth, bay leaves, pepper and the piece of prosciutto crudo. Bring the pot to a slow boil without stirring it and let it simmer gently, cook for about 1 hour. At this point you can drain the barley and add it to the minestra and cook until barley is tender (about 45min), stir frequently. Add salt at the end if necessary (prosciutto crudo is quite salty so you might not need to add more salt). When the soup is done let it rest for 5 minutes before serving it.
N.B. you can substitute the barley with small size pasta if you like, in this case pasta will be cooked for about 10 minutes.

ARLECCHINO MINESTRA
Ingredients: barley, red lentils, green lentils, brown lentils, yellow lentils, black-eye beans, dry peas, pancetta, dark bread crostini, extra-virgin olive oil, salt and pepper.
.
Put the lentils, black-eye beans, dry peas and barley in a pot of water, add salt and pepper and cook for about 45 minutes or until the all different legumes are soft and the barleys cooked. In a pan toast some dark bread and the pancetta in a bit of extra-virgin olive oil for a few minutes.
Serve Arlecchino minestra warm with a bit of extra-virgin olive oil on top, with crostini and pancetta.
.
A kiss from Italy

Answer 8

the best recipe is to put your favourite chopped vegetables in a large saucepan, cover with water and add a few vegetable stock cubes! bring to the boil and boil for 10 mins and turn down the heat to a simmer until the vegetables soften! wait until cool and blend! simple, and it's all the vegetables you love and it's very good for you too!