Does anyone have a recipe for minestrone soup, with straight forward ingredients that I don't have to trail

Question

miles to get. Thank you.

Answer 1

This one is fairly simple, but the beauty of peasant soups liek minestrone, is you can add or delete what you have or don't- if you don't have zuchinni but have some mushroome- throw them in- if you don't have cabbage, just omit- make with what you ahve on hand or is close- no trailing involved!

Minestrone:

2 tablespoon(s) olive oil
2 tablespoon(s) butter
1 onion(s) chopped
2 teaspoon(s) garlic finely chopped
1 rib(s) of celery chopped
1 carrot(s) chopped
1 potato(es) diced
1 big zucchini(s) diced
2 large tomato(es) blanched and chopped
2 tablespoon(s) tomato paste
4 cups vegetable stock
1 cup(s) fresh basil shredded
1 cup(s) finely shredded green cabbage
1 cup(s) french beans trimmed and halved
½ cup(s) broken spaghetti
1 cup(s) grated parmesan cheese
salt and freshly milled pepper to taste



Heat the olive oil and butter in a saucepan. Saute the onions and the garlic on medium-low heat for about 2 minute(s).
Add the celery, carrots, potatoes and fry for about 2 minute(s).
Add zucchini and stir fry briefly on high flame. lower the heat. Cover and cook for about 10 minutes or till the vegetables are softened.
Stir in the chopped tomatoes, tomato paste, vegetable stock and fresh basil. Bring to a boil. Cover and simmer for about 15 minutes.
Add the cabbage, beans and spaghetti pieces. Season to taste with salt and freshly milled pepper. Cover and simmer for about 15 minutes or till the spaghetti and all vegetables are cooked. Top with grated parmesan cheese.
TIPS:

Drained canned canellini beans can be added to the soup as a variation.
Any type of pasta like conchigliette (little shells) or anillini (small rings) can be used in place of spaghetti.
Add more stock or water to get a soup of desired consistency.
The best quality of parmesan will be labelled parmigiano reggiano.
The amount of cheese can be increased

Answer 2

Ingredients:
1-2 Tbs. olive oil
2 large potatoes, peeled and cubed
2 carrots, peeled and thinly sliced
1 small onion, chopped
1 or 2 cloves garlic
4 cups chicken broth or water
2-3 tomatoes, chopped
1 can beans, chick pea or kidney, drained and rinsed
1/2 cup orzo or broken spaghetti
fresh herbs such as oregano, marjoram and parsley
salt and pepper
parmesan or romano cheese, grated

Directions:
You could add seasonal greens such as spinach or collards at the end of the cooking. Saute the vegetables in the olive oil for a few minutes. Add the broth and simmer for 15 minutes. Add the tomatoes, beans, pasta and herbs and simmer 20 minutes more. Season to taste with salt and pepper. Serve with cheese sprinkled over top and a nice crusty loaf of white bread.
I hope this helps! It is Delicious and easy to make! If the fresh herbs are not available for you, I use the ones from the spice rack and they work fine too! Good Luck and I hope it turns out great for you!!!!

Answer 3

I don't have exact amounts but I will tell you my basic strategy.

I start by sauteing some diced pancetta (available at all major grocery stores) in some olive oil. (If you want to go vegetarian, skip the pancetta)
Add chopped onions, carrots and celery and saute in oil. Add some tomato paste for richness.
Season with dried oregano, basil, salt and pepper. Throw a bay leaf in (dry).
Then I add whatever veggies look good to me! Usually, diced zucchini, yellow squash, frozen italian green beans, canned, chopped tomatoes, chopped swiss chard or spinach (the chard is killer - also available at all major grocery stores). I don't put peppers because I feel they overpower the soup, but you can try them if you like.
Add enough broth or water to cover.
I also add ceci beans and kidney beans (red or white).
Towards the end you can add some slightly undercooked pasta (any shape you like).

My other little trick is this - buy a wedge of parmigiano cheese at the grocery store. Cut the large end off (rind and all - about a 1-2" piece) and throw it in the soup whole while it cooks. It does something magical to the soup....

Let it simmer away and enjoy with bread and more cheese!

Answer 4

minestrone soup

1/4 cup vegetable oil
1 lb stew meat, cut in bite size pieces
2 medium potatoes, cut in bite size pieces
1 medium onion, chopped
1 1/2 teaspoons instant minced garlic
1/4 teaspoon celery salt
1 1/2 beef bouillon
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dry basil
1 teaspoon dried parsley
3 bay leaves
1/2 teaspoon salt
1/4 cup sun-dried tomatoes, leave whole
2 1/2 cups water
1 (6 ounce) can tomato paste
1 (15 ounce) can kidney beans, undrained
1/2 cup frozen peas
1/2 cup frozen corn
1/2 cup elbow macaroni, uncooked

Heat oil in large pot.
Cook stew meat, onion and potato until meat is brown on all sides.
Stir in garlic, celery salt,beef bouillon, salt, rosemary, basil, parsley, bay leaves, and dry tomatoes.
Stir in water, corn, peas, beans, tomatoe paste and noodles.
Bring to a boil.
Reduce to simmer.
Cook about 15 minutes, or until noodles are done.
If to thick, add more water.

Answer 5

I don't strictly follw a recipe but mine usually includes:

Vegetable stock
Canned plum tomatoes,chopped
Cannellini beans
Zucchini
Green beans
Onions
Farfalle

Answer 6

Just get drunk, then it won't matter what is in the Mr Stroney Soup!