looking for a good tastier recipe for minestrone and tomato soups any ideas?

Question

my husband has terminal cancer and is not eating great deal and would love to make them have tried before and something was missing

Answer 1

This is the best minestrone soup recipe in the Detroit area.

Copy of Lelli’s Minestrone Soup

INGREDIENTS
• 8 tablespoons butter
• 1 1/2 cups chopped onions
• 4 (14 ounce) cans chicken broth
• 4 (15 ounce) cans mixed vegetables, with liquid
• 2 (16 ounce) cans kidney beans, with liquid
• 2 (14.5 ounce) cans whole peeled tomatoes, with liquid
• 1 (16 ounce) package frozen chopped spinach
• 2 tablespoons tomato paste
• 4 1/4 teaspoons garlic powder
• 4 teaspoons dried parsley
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried basil
• 1 cup uncooked elbow macaroni
• 1/2 cup grated Parmesan cheese
• 1 cup canned garbanzo beans, drained
• 4 cups heavy cream (try Half & Half)
• 1/2 cup grated Parmesan cheese for topping

DIRECTIONS
1. In a large stock pot over medium heat, stir and cook onions in butter until soft. Add broth, mixed vegetables, kidney beans, tomatoes, spinach, and tomato paste; simmer gently for 1 1/2 hours.
2. Using a slotted spoon, remove about half of the vegetables to a blender or food processor, reserving liquid in stock pot. Puree the vegetables until smooth and return them to stock pot.
3. Stir in garlic powder, parsley, salt, pepper, basil, macaroni, 1/2 cup of Parmesan cheese, garbanzo beans, and heavy cream; cook for 1/2 hour, stirring frequently. Pour into bowls and sprinkle with additional Parmesan cheese

Answer 2

right it is something relatively out of the common; Brown Windsor Soup recipe This classic hearty soup grow to be very conventional on the fort interior the nineteenth and early twentieth centuries. Queen Victoria grow to be extremely keen on it and Brown Windsor Soup usually looked on state ceremonial dinner menus. Serves 4 2 Tablespoons butter a million/4 pound stewing steak a million/4 pound lamb steak (or mutton if accessible) 4 cups beef inventory a million medium onion, peeled and sliced a million carrots, peeled and sliced a million parsnip, peeled and sliced 2 Tablespoons flour a million Bouquet Garni salt and pepper a million/4 teaspoon of chilli powder a million/2 cup cooked rice a million/4 cup Madeira cut back the lamb and beef right into a million inch cubes and roll interior the flour. place the butter in a huge pot over a low to medium warmth. that's important to no longer tutor the warmth up too extreme because of the fact the butter burns easily. we want it to circulate brown, yet no longer black. Fry the beef off for 3 minutes and then upload something of the flour and fry for a minute longer till the butter/flour is a golden brown. Now upload the sliced veg and stir interior the inventory, Throw interior the bouquet garni, in part disguise the pot, and simmer for 2 hours. Puree the soup previously including the cooked rice stir interior the rice and serve. traditionally a tablespoon of Madeira could be stirred into the soup on the table.

Answer 3

This is a favorite of ours:

Minestrone

1/3 cup olive oil
1/4 cup butter
1 large onion, diced
2 large carrots, diced
2 stalks celery, diced
2 medium potatoes, diced
1/2 lb. green beans, cut into 1 inch pieces
6 cups water
1/2 small head cabbage, shredded
1 16-oz can tomatoes
1/2 of a 10 oz bag fresh spinach, coarsely shredded
6 beef bouillon cubes or envelopes
1 teaspoon salt
1 16 to 20 oz. can cannellini beans, drained
1 16 to 20 oz. can red kidney beans, drained
1/2 cup grated parmesan or Romano cheese

In an 8 qt. dutch oven or large saucepot over medium heat, in hot oil and butter cook onion, carrots, celery, potatoes and green beans until vegetables are lightly browned, about 20 minutes stirring occasionally. Add water, cabbage, tomatoes with their liquid, spinach, bouillon cubes and salt. Over high heat, heat to boiling, stirring to break up tomatoes. Reduce heat to low, cover, simmer 40 minutes or until all vegetables are very tender, stirring occasionally. Do not overcook. Stir in beans, cook 15 minutes longer or just until soup is slightly thickened. Ladle soup into bowls and pass cheese separately to sprinkle over over serving. 8 servings.

Answer 4

alright i am a pro frist cut some fesh tomatoes then cuut som cilantro then get some monterey tomatoe that is all squashed up comes in a can then but water in a pan depends how much u want so if u put lots of wter u'll nedd lots of the ingrideints then enjoy the family would loveit try it out and don't forget a sprinkle winkle of salt

Answer 5

Sorry to hear bout ur husband. Just 'Google' each recipe and try them out til u get one u like.
Good Luck.

Answer 6

put a spoon full of bovril in the soup gives it a kick