Tuscan Minestrone Soup Recipes

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.

TUSCAN MINESTRONE SOUP

Steps:

• Heat oil in large pot or dutch oven over medium high.
• Add zucchini, squash, carrot, onion, garlic and Italian seasoning, stirring frequently until the vegetable start to soften, about 10 minutes.
• Stir in broth and diced tomatoes.
• Add beans and uncooked pasta.
• Cover the mixture and let simmer 10 minutes.
• Add thyme sprigs and season with salt and pepper.
• Serve in individual bowls garnished with Parmesan cheese and basil.

TUSCAN MINESTRONE

Steps:

• Place oil in 6 quart saucepan.
• Add beans, garlic, bay leaf, red pepper flakes, onion.
• Saute 5 minutes.
• Add water.
• Bring to boil.
• Simmer 1 hour.
• Add leek, carrots, celery, potatoes, green beans, tomato sauce, herb blend, and pepper.
• Cook 30 minutes.
• Add zucchini, beans, tomatoes.
• Cook 15 minutes.
• Add orzo and spinach.
• Cook 15 minutes.

RIBOLLITA (TUSCAN MINESTRONE)

Steps:

• Heat the olive oil in a large pot and sauté the onion and leek together over low heat until they begin to caramelize; add the garlic and sauté for 1 minute; add all the remaining vegetables; season to taste and stir to mix; cover and cook for 20 minutes or until the vegetables have reduced in volume by half; stir again and add broth; bring to a boil and then lower the heat; add the tomato paste and stir to dissolve; cover and cook the soup for 1 hour; add the beans.
• The next day, reheat soup gently and stir in the bread cubes until the bread has turned into a mush (this takes about 10-15 minutes); if the soup is too thick, thin with more stock to suit your taste.
• Serve at table with freshly-cracked black pepper, grated parmesan cheese, and drizzle with extra virgin olive oil.

CLASSIC MINESTRONE SOUP

Steps:

• Heat the oil in a large saucepan or casserole pot over a low-medium heat and gently fry the onion, celery, carrot, courgette and pancetta for 10 mins. Add the garlic and oregano, and cook for 1 min. Tip in the beans, chopped tomatoes, purée, stock and bay leaf. Season to taste. Bring to the simmer and cook for 30 mins.
• Add the pasta and greens, and cook for a further 10 mins. Ladle into bowls and scatter with the basil and some parmesan.