Main Dish Minestrone Soup Recipes

MAIN-DISH MINESTRONE

Steps:

• In 4-quart nonstick saucepan or Dutch oven, heat water to boiling over medium-high heat. Add onions; cook 3 minutes, stirring occasionally. Add potatoes, carrot, celery, bell pepper and garlic; cook 3 minutes, stirring occasionally. Add remaining ingredients. Heat to boiling.
• Reduce heat; simmer about 20 minutes, stirring occasionally, until potatoes and pasta are tender.

CLASSIC MINESTRONE SOUP

Steps:

• Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook onion, carrot, celery, garlic and rosemary until vegetables begin to soften, about 5 minutes.
• Stir in tomato sauce, beans and 2 1/2 cups water. Add broth, zucchini, pasta and pepper; bring to a simmer. Cook, uncovered, 10 minutes or until pasta is tender, stirring occasionally. Stir in parsley. Serve topped with Parmesan cheese and additional parsley, if desired.

MAIN DISH MINESTRONE (SOUP)

Steps:

• 1. In a large pot, over medium high heat, in hot butter, cook carrots,celery,onions, garlic and cabbage. You will want to carmelize these vegetables, so this will take some time. (at least 20 minutes) The carmelized vegetables are what gives this soup such great flavor, so dont hurry this step! You want the vegetables to brown up a bit, to release the natural sugars. (it is worth the time and rewarded with a very rich flavor!)
• 2. When the above are carmelized, add the rest of the ingredients except for the Parmesan cheese. Cook over high heat, heat to boiling. Then turn down to low and simmer 30 minutes or until vegetables and rice are tender. Add more water if necessary as the barley and rice can suck up some of the moisture. Serve with Parmesan cheese. Makes about 18 cups. Very low in calories too!

MAIN-DISH MINESTRONE

Steps:

• In large heavy saucepan, heat oil and butter.
• Add sausage; brown lightly.
• Add onion, garlic, celery, carrot and green pepper; cook until softened but not browned.
• Stir in parsley, basil, thyme, bay leaf and a little salt& pepper.
• Stir in tomatoes and stock.
• Bring to a boil; reduce heat, cover and simmer for about 10 minutes.
• Add cabbage, beans and macaroni.
• Cover and simmer about 30 minutes.
• If too thick, dilute with water to desired consistency.
• Taste and adjust seasoning.
• A nice variation on this soup is to add ground beef instead of sausage, and beef stock instead of chicken stock.
• Add 3/4 cup dried lentils and 1/4 cup barley instead of macaroni and kidney beans.