Mamma Mia Minestrone Recipes

MAMMA MIA MINESTRONE SOUP

Steps:

• In a small saucepan simmer the pepperoni, in water to cover, for 5 minues: drain off water.
• In large soup pot saute the pepperoni, onion and garlic in vegetable oil, stirring till veggies are clear.
• Add the carrots, celery, zucchini and cabbage.
• Cook and stir for 2- 3 minutes.
• Add tomatoes and juice, salt and beef broth, then add basil and thyme.
• Cover and simmer at least 2 hours.
• Taste soup and add water or more broth if needed, and correct seasoning.
• Add the drained beans for the last 15 minutes of cooking.
• This soup will be rather thick.
• Serve in soup bowls, topped with grated parmesan cheese.

SIMPLE ITALIAN MINESTRONE SOUP

Steps:

• In a large Dutch oven, heat the extra virgin olive oil over medium heat until shimmering but not smoking. Add onions, carrots and celery. Raise heat to medium-high, if you need to, and cook, tossing regularly, until the veggies soften a bit (about 5 minutes or so). Add the garlic and cook another minute, tossing regularly.
• Add the zucchini or yellow squash and green beans. Season with paprika, rosemary, and a generous pinch of kosher salt and pepper. Toss to combine.
• Now add the crushed tomatoes, broth, fresh thyme, bay leaf and Parmesan rind (if using.) Bring to a boil, then reduce the heat to a gentle simmer and partially cover the pot. Let simmer for about 20 minutes or so.
• Uncover the pot and add the kidney beans. Cook for another 5 to 10 minutes.
• Finally, Stir in the parsley and fresh basil. And, if serving immediately, stir in the cooked pasta and simmer ever so briefly till the pasta is warmed through; do not overcook. (See Cook's Tip #2)
• Remove the cheese rind and bay leaf. Taste and adjust seasoning to your liking. Serve the minestrone hot in dinner bowls with a sprinkle of grated Parmesan (optional.)

MAMMA MIA MINESTRONE

Steps:

• Combine egg, bread crumbs, cheese, parsley, onion, salt pepper. Add ground beef; mix well and shape into about 36 meatballs.
• Cook meatballs in a skillet about 8 minutes, until no longer pink; brown evenly.
• drain fat, set meatballs aside.
• In a large pot stir together beans, broth, undrained tomatoes, water, mushrooms, Italian seasoning. Bring to a boil, add pasta. return to boiling, then reduce heat and simmer, covered for 10 minutes (until pasta is tender).
• Stir in spinach and meatballs.