Melissa Newmans Minestrone Recipes

MELISSA'S MINUTE MINESTRONE

Melissa's Minute Minestrone image

Make and share this Melissa's Minute Minestrone recipe from Food.com.

Provided by HokiesMom

Categories Vegetable

Time 30m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

4 cups water
1 (1 2/3 ounce) package vegetable soup mix
1 (16 ounce) can red kidney beans (rinsed & drained)
1 (16 ounce) can dark red kidney beans (rinsed & drained)
1 (15 1/2 ounce) can corn (drained)
1 (15 1/2 ounce) can green beans (drained)
1 (15 1/2 ounce) can diced tomatoes (drained)
1 (16 ounce) can tomato sauce
2 cups lean sirloin beef (cooked & cut into small cubes 1/4-inch approx.)
1 cup sliced celery
1 cup chopped onion
3/4 teaspoon salt
1/2 teaspoon black pepper
2 cups cooked elbow macaroni

Steps:

In a large soup pan, bring water and soup mix to a boil over medium heat.
Add remaining ingredients, EXCEPT pasta and bring to a boil.
Reduce heat, cover and simmer for 15 minutes.
Add macaroni and cook through.

Nutrition Facts : Calories 215.1, Fat 1.6, SaturatedFat 0.3, Cholesterol 0.1, Sodium 630.7, Carbohydrate 42.1, Fiber 9.4, Sugar 6.7, Protein 11.3

MELISSA NEWMAN'S MINESTRONE

Melissa Newman's Minestrone image

Warm up to a bowl of this Italian-style bean and vegetable soup. Prepared tomato sauce gives the soup a great, cooked all day flavor.

Provided by Allrecipes Member

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

4 ounces dried lima beans or kidney beans, soaked overnight, cooked until tender, and drained
1 large onion, chopped
1 stalk celery, chopped
1 carrot, chopped
¼ head green cabbage, shredded
4 ounces fresh peas
1 cube chicken or vegetable bouillon
2 cups Newman's Own Cabernet Marinara or Sockarooni Pasta Sauce

Steps:

Simmer the beans, onion, celery, carrot, cabbage, and peas in 3 cups of water(or more if needed) with the bouillon cubes until the vegetables are tender, about 12 or 15 minutes. Add the pasta sauce and simmer gently 5 minutes more. Serve hot.

Nutrition Facts : Calories 231 calories, Carbohydrate 41.4 g, Cholesterol 0.2 mg, Fat 3.6 g, Fiber 10.5 g, Protein 11.3 g, SaturatedFat 0.2 g, Sodium 906 mg, Sugar 17.9 g

MINESTRONE

Minestrone image

One of my favorite dishes, which is hard to find properly made in Italian restaurants, is a good minestrone. This hardy vegetable soup is especially delicious poured on top of a mound of steamed Swiss chard or kale, and garnished with a green extra virgin Tuscan olive oil and freshly grated Parmesan. If you have any leftover rinds of Parmesan cheese, they can be cooked in the soup and will give it flavor. Serve the soup with toasted Italian bread spread with olive oil and rubbed with crushed garlic.

Provided by Moira Hodgson

Categories soups and stews, main course

Time 2h45m

Yield 6 - 8 servings

Number Of Ingredients 15

Ingredients

1 1/2 cups dried cannellini beans
1 medium onion, coarsely chopped
1 clove garlic, minced
2 leeks, sliced
4 tablespoons extra virgin olive oil
2 stalks celery, sliced
1/2 pound baby carrots, cut in half
1/2 pound small zucchini, cut in 1-inch pieces
1/2 pound string beans, cut in 1-inch pieces
1 large potato, peeled and diced
1 cup Italian tomatoes, peeled, seeded and chopped (fresh or canned)
8 cups chicken stock
Coarse salt and freshly ground pepper to taste
4 tablespoons Italian parsley, chopped
Freshly grated Parmesan cheese to garnish

Steps:

Soak the beans overnight in water to cover. Discard the water. Add fresh water to cover and simmer until the beans are soft, about 30 to 45 minutes. Allow them to cool in their water.
In a large, heavy casserole, soften the onion, garlic and leeks in the olive oil. Add the celery, carrots, zucchini, string beans and potato and saute for 10 minutes, stirring frequently. Add the tomatoes.
Meanwhile, bring the chicken stock to a boil in a separate pan. Add to the soup ingredients and simmer gently for 1 1/2 hours covered. The soup should be thick, not watery. If it is too watery, uncover and cook until thickened.
Add the beans and cook for 15 minutes. Season to taste with salt and pepper.
Before serving, sprinkle the soup with parsley. Serve with a small jug of extra virgin olive oil on the side and a bowl of grated Parmesan cheese. The oil and the cheese are added separately.

Nutrition Facts : @context http, Calories 360, UnsaturatedFat 8 grams, Carbohydrate 51 grams, Fat 10 grams, Fiber 10 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 1126 milligrams, Sugar 10 grams

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