Recipes for "minestrone"

Place the beef, onion, and garlic in a skillet over medium heat. Cook until beef is evenly brown and onion is tender. Drain grease.

Transfer beef, onion, and garlic to a large pot. Mix in tomatoes, tomato sauce, water, peas, carrots, spinach, bouillon cube, and pepper. Bring to a boil. Reduce heat to low, and cook 1 hour, stirring occasionally. Add more water or tomato sauce as needed.

Stir macaroni into the soup. Season with Italian seasoning. Continue cooking 10 minutes, or until macaroni is tender.

Shape the sausage firmly into 1/2-inch meatballs.

Heat the oil in a 4-quart saucepan over medium-high heat. Add the meatballs and cook until well browned on all sides. Remove the meatballs from the saucepan. Pour off any fat.

Stir the broth, tomatoes, picante sauce and garlic powder in the saucepan and heat to a boil. Stir in the shells. Return the meatballs to the saucepan. Reduce the heat to low. Cover and cook for 10 minutes, stirring often.

Stir in the green beans and kidney beans. Cook for 10 minutes or until the meatballs are cooked through and the shells are tender, stirring occasionally. Sprinkle with the cheese before serving, if desired.

Heat olive oil in a large saucepan over medium heat. Add carrots, celery, zucchini, and onion; saute until the vegetables are soft, about 10 minutes. Add garlic and rosemary; cook, stirring so the garlic doesn't burn, for another 2 minutes. Add tomatoes, potatoes, and chard.

Bring to a simmer and cook until the chard is wilted, about 5 minutes. Add beef stock and beans, bring to a simmer, and cook until potatoes are tender, about 15 minutes.

Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, onion, and garlic in the hot oil until the onion is translucent, 7 to 10 minutes.

Pour vegetable stock over the vegetable mixture; season with Italian seasoning, kosher salt, and black pepper. Stir tomatoes, potatoes, and kidney beans into the stock mixture; bring to a simmer and cook until the potatoes are tender, about 40 minutes. Add kale and continue cooking until the kale wilts, about 5 minutes.

Add All Ingredients: Place everything in the first list inside an Instant Pot / pressure cooker. Turn on the soup setting  (30 minutes). Go put your feet up!

Cook Bulgur: Use the quick release to let the steam out (hang on, it takes a few minutes). Pull out the bay leaves. Add the bulgur, replace cover, and let it all sit together to cook the bulgur for a while (about 20 minutes). Add more water as needed.

Serve: Serve with Parmesan and fresh parsley. I’d also like to mention that the leftovers are mighty delicious.

Heat 1 tablespoon of olive oil in a large, thick-bottomed pot on medium high. Add the diced onion, leeks, celery, and bell pepper.

Sauté for 8 to 10 minutes until softened, lowering the heat to medium to prevent browning.

Add the minced garlic and cook for a minute more, until fragrant.

Add the chicken stock, bay leaf, thyme, and salt to the pot. Increase heat to bring to a simmer, then add the zucchini, green beans, tomatoes, white beans, and pasta.

Heat to a simmer again and lower the heat to maintain a steady simmer. Cook for 10 minutes until the vegetables and the pasta are cooked through. Remove the bay leaf.

Garnish with thinly sliced fresh basil and grated Parmesan cheese to serve.

Heat oil in a 4- to 5-quart thick-bottomed pot on medium-high heat. Add the onion, carrot, and celery. Cook until lightly browned, about 8 minutes. Add the garlic and cook a minute more.

Add the bay leaf, thyme, fennel seeds. Add the potato, cabbage, zucchini, and tomatoes. Add the chicken stock.

Bring to a boil and reduce heat to a simmer. Partially cover and simmer for 20 minutes, until the vegetables are tender and cooked through.

Add the beans and parsley to the soup. Season to taste with salt and pepper. Bring to a simmer and cook for 5 more minutes. Remove bay leaf and thyme sprigs.

Serve with a sprinkle of grated Parmesan cheese.

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Chop the green onions and green garlic and separate the white and light green parts from the green tops. If you are using regular garlic cloves, put them with the white parts of the green onions.

Scrub potatoes and cut them into 1-inch chunks. Either trim fresh artichokes down to their hearts and chop the hearts (see How to Trim Artichokes) or chop up defrosted frozen artichoke hearts.

In a large pot set over medium-high heat, warm the olive oil for 1 minute. Add the white parts of the green onions as well as the garlic and sauté for 1 minute.

Add the potatoes, and cook 1 minute more.

Add the diced tomatoes with their liquid and the quart of vegetable or chicken stock.

Bring to a simmer, add salt to taste, then cover and cook over medium-low heat for 10 minutes.

and cook another 5 minutes

and cook another 5 minutes.

Add the asparagus and artichoke hearts (if using frozen artichoke hearts). Cook 2 minutes.

Add the greens and the green parts from the green onions and green garlic, if using. Stir well to combine and cook 1 minute.

Turn off the heat and stir in the pesto. Add black pepper and more salt to taste (depending on how salty your stock is, you may need to add 1 to 2 teaspoons of salt).

Serve topped with grated cheese.

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Gather the ingredients.

Heat olive oil in a large stockpot over medium-low heat. Sauté garlic in hot oil until fragrant, 2 to 3 minutes. Add onion; cook and stir until translucent, 4 to 5 minutes.

Add celery and carrots; sauté for 1 to 2 minutes.

Pour in tomato sauce, broth, and water; bring to a boil, stirring frequently. Add red wine; reduce heat to low.

Stir in zucchini, spinach, green beans, kidney beans, basil, oregano, salt, and pepper. Simmer until soup is heated through, 30 to 40 minutes.

Meanwhile, fill a medium saucepan with water and bring to a boil. Cook seashell pasta in boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 8 minutes. Drain and set aside.

Place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup over pasta and sprinkle with Parmesan cheese.

Drizzle with olive oil to serve.

Melt butter in a large stock pot over medium heat. Add onions and sauté until soft. Add mixed vegetables, broth, kidney beans, tomatoes, spinach, and tomato paste; simmer gently for 1 1/2 hours.

Use a slotted spoon to transfer about 1/2 of the vegetables to a blender or food processor, reserving the liquid in the stockpot. Purée vegetables until smooth, then return to the pot.

Stir in heavy cream, macaroni, garbanzo beans, 1/2 of the Parmesan cheese, garlic powder, parsley, pepper, basil, and salt. Cook, stirring frequently, for 30 minutes.

Ladle into bowls and sprinkle with remaining Parmesan cheese.

Melt margarine in a heavy stockpot over medium heat. Add onion, carrots, and celery; sauté until beginning to soften, 3 to 4 minutes. Add broth, beans, tomatoes, potatoes, cabbage, parsley, tomato paste, garlic, and salt; bring to a boil.

Reduce the heat, cover, and simmer until vegetables are tender, about 1 hour. Add pasta and simmer for 30 minutes more. Adjust seasoning as needed.

Ladle into bowls and garnish with Parmesan cheese.

Heat olive oil in a large saucepan over medium heat. Add leek, carrots, zucchini, green beans, and celery. Cover, reduce the heat to low, and cook for 15 minutes, shaking the pan occasionally.

Uncover and stir in stock, tomatoes, and thyme; bring to a boil. Cover again, reduce the heat to low, and simmer gently for 30 minutes.

Stir in undrained cannellini beans and pasta. Simmer for an additional 10 minutes, or until pasta is tender yet firm to the bite. Season with salt and pepper before serving.

Heat 2 tablespoons olive oil in large stock pot over medium-high heat. Add pancetta; cook and stir until it begins to brown, 2 to 3 minutes. Stir in onions and celery; cook and stir until onions start to turn translucent, about 3 minutes. Stir in minced garlic and cook for another minute.

Pour chicken broth, water, and plum tomatoes into the pancetta and onion mixture. Bring to a simmer.

Stir cranberry beans, cabbage, garbanzo beans, red pepper flakes, Italian seasoning, and 2 teaspoons salt into broth mixture. Bring to a simmer and cook until cranberry beans are tender, adding more water as needed if the soup becomes too thick, about 45 minutes.

Stir in Swiss chard and simmer until softened, about 15 minutes. Season with salt and black pepper to taste.

Stir in pasta and increase heat to medium-high and simmer until pasta is tender, about 15 minutes. Ladle into bowls and top with extra virgin olive oil, Parmigiano-Reggiano cheese, and Italian parsley.

In a large soup pot, combine vegetable stock, undrained tomatoes, potato, onion, celery, carrot, cabbage, and Italian seasoning. Bring to a boil and reduce heat. Simmer for about 15 minutes.

Stir in beans, corn, zucchini, and pasta; simmer for 10 to 15 more minutes until the vegetables are tender. Season with salt and pepper.

In a large stock pot, cook bacon and drain off fat. Add onion, garlic, and beef. When onions are translucent, add celery, carrot, pureed tomatoes, whole tomatoes, broth, condensed soup, water, wine, oregano, basil, salt and pepper. Cook for 15 minutes.

Stir in zucchini, spinach, pasta, garbanzo beans and parsley. Cook for 15 minutes and serve with fresh Parmesan cheese.

Heat oil in a large saucepan over medium-high heat. Sauté onion, carrot, celery, garlic, and rosemary until vegetables begin to soften, about 5 minutes.

Stir in tomato sauce, beans, water, broth, zucchini, pasta, and pepper; bring to a simmer. Cook, uncovered and stirring occasionally, until pasta is tender, 10 minutes. Stir in parsley. Serve topped with Parmesan and additional parsley if desired.

Heat a Dutch oven or large skillet over medium-high heat. Cook and stir sausage in the Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion and garlic; cook and stir until onion is tender, 5 to 10 minutes.

Stir chicken broth, tomatoes, carrots, celery, ketchup, and red wine into sausage mixture; bring to a boil. Reduce heat, cover, and simmer until carrots and celery are tender, about 30 minutes. Add tortellini and zucchini to the soup and cover; simmer until zucchini are tender, 25 to 30 more minutes. Ladle soup into serving bowls and top with Parmesan cheese.

Heat oil in a large pot over medium-low heat. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Add onion; cook and stir until slightly softened, 4 to 5 minutes. Add carrots and stir until heated through, 1 to 2 minutes.

Pour in chicken broth and diced tomatoes; bring to a boil, stirring frequently. Add red wine, reduce the heat to low, and stir in green beans, pinto beans, spinach, basil, oregano, salt, and pepper. Bring to a simmer, then reduce the heat to medium-low and continue to simmer until vegetables are tender, about 40 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil. Cook seashell pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain pasta, then stir into soup. Ladle soup into bowls and top with Parmesan cheese.

Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C). Lightly coat a 3-quart baking dish with nonstick cooking spray.

Bring a large pot of water to a boil. Add pasta and cook, covered, for the minimum time according to package directions. Drain and transfer to a large bowl.

Meanwhile, heat oil in a large skillet over medium heat. Add onion, carrots, and celery; cover and cook, stirring occasionally, until carrots are just tender, 5 to 8 minutes. Add zucchini and garlic. Cook and stir 1 minute more.

Add carrot mixture, beans, tomatoes, green beans, tomato sauce, 1/4 cup Parmesan cheese, Italian seasoning, salt, and pepper to the bowl of pasta. Stir well to combine. Transfer pasta mixture to the prepared dish and cover with foil.

Bake in the preheated oven for 20 minutes. Remove foil and top with mozzarella cheese; continue baking until heated through and cheese is melted,10 to 15 minutes. Top each serving with remaining Parmesan cheese and sprinkle with fresh herbs.

Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add celery, carrots, and onion. Cook, stirring frequently, until onion begins to turn translucent, about 4 minutes. Add garlic and stir until fragrant, about 30 seconds.

Add vegetable broth, marinara sauce, tomato paste, and Italian seasoning. Stir to combine. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, until carrots are soft, about 10 minutes.

Add pasta and zucchini. Cook until pasta is tender, about 10 minutes. Stir in beans, kale, salt, and pepper. Remove from heat and allow soup to cool slightly. Spoon into individual bowls and garnish with Parmesan cheese.

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to a slow cooker.

Add pinto beans, minestrone soup, corn, green beans, diced tomatoes, and diced tomatoes and green chiles. Stir and close the lid.

Cook on Low for 6 to 8 hours or on High for 4 hours.

Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.

Heat oil in a large saucepan over medium heat. Cook and stir bell peppers, celery, carrots, and garlic in hot oil until slightly tender, about 5 minutes.

Pour tomato soup plus 1/2 can of water into the saucepan. Add potatoes, chicken broth, basil, onion powder, salt, and pepper; stir to combine. Bring to a boil; reduce heat and simmer soup until flavors combine, about 1 hour.

Serve soup over cooked pasta.

Place cranberry beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.

Shred carrot, yellow onion, celery, and red pepper in a food processor to create a sofrito mixture.

Heat oil in a 7-quart pressure cooker over medium-high heat. Add sofrito mixture and saute until softened, 3 to 5 minutes. Add soaked beans, potatoes, diced carrots, zucchini, pumpkin, and diced onion. Cook and stir until warmed through, 3 to 5 minutes more. Add oregano, rosemary, and bay leaf. Stir well to coat vegetables with oil and seasonings.

Add enough broth to cover vegetables by 1 inch. Close the pressure cooker lid and bring up to pressure, about 10 minutes. Cook an additional 10 minutes from the first whistle.

Allow pressure to release naturally and remove lid, about 10 minutes. Taste and adjust salt if necessary. Add additional broth to allow for cooking the pasta. Bring to a boil and add pasta. Cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Add more boiling broth if needed during cooking.

Ladle soup into bowls and top with minced hot pepper and Parmigiano-Reggiano cheese.

Heat oil in a multi-functional pressure cooker (such as Instant Pot) on Sauté mode. Add beef and onion; cook until beef is no longer pink on the outside, about 4 minutes. Add green beans, celery, carrot, garlic, oregano, dried basil, and black pepper to the Pot; stir to combine.

Add broth, diced tomatoes, and crushed tomatoes to the Pot; stir to combine. Select Soup setting; close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in kidney beans and pasta. Turn on Slow Cook mode; cook according manufacturer's instructions until vegetables and pasta are tender, about 10 minutes. Season with salt. Top servings with Parmesan cheese and fresh basil.