Best 4 Mama Kathys Minestrone Recipes
MAMA KATHY'S MINESTRONE
This is a tasty and filling soup for those cold winter nights. The mix of the vegetables tastes wonderful. Make homemade baked bread and you will have a winter's delight.
Provided by KHAJEK
Categories Minestrone Soup
Time 1h40m
Yield 6
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 402.1 calories, Carbohydrate 40.7 g, Cholesterol 69 mg, Fat 14.9 g, Fiber 8.6 g, Protein 28.8 g, SaturatedFat 5.5 g, Sodium 1031.6 mg, Sugar 12.1 g
MAMA KATHY'S MINESTRONE
This is a tasty and filling soup for those cold winter nights. The mix of the vegetables tastes wonderful. Make homemade baked bread and you will have a winter's delight.
Provided by KHAJEK
Categories Minestrone Soup
Time 1h40m
Yield 6
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 402.1 calories, Carbohydrate 40.7 g, Cholesterol 69 mg, Fat 14.9 g, Fiber 8.6 g, Protein 28.8 g, SaturatedFat 5.5 g, Sodium 1031.6 mg, Sugar 12.1 g
MAMA KATHY'S MINESTRONE
This is a tasty and filling soup for those cold winter nights. The mix of the vegetables tastes wonderful. Make homemade baked bread and you will have a winter's delight.
Provided by KHAJEK
Categories Minestrone Soup
Time 1h40m
Yield 6
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 402.1 calories, Carbohydrate 40.7 g, Cholesterol 69 mg, Fat 14.9 g, Fiber 8.6 g, Protein 28.8 g, SaturatedFat 5.5 g, Sodium 1031.6 mg, Sugar 12.1 g
ANYTIME MINESTRONE
This is a great vegetarian anytime-of-the-year minestrone that you can customize to what is in season or what you like in your soup. The vegetables and herbs are easily swappable in the same amounts as listed in the recipe. I love adding a little bit of brightness and freshness to any soup with a pistou, the French version of a pesto, here with the nuttiness of toasted walnuts.
Provided by Rick Martinez
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 21
Steps:
- For the soup: Heat 2 tablespoons of the oil in a large heavy pot over medium-high heat. Cook the mushrooms, undisturbed, until browned underneath, about 2 minutes. Toss and continue to cook, tossing occasionally, until browned on both sides and tender, 2 to 3 minutes. Season with salt and pepper and transfer to a medium bowl.
- Heat the butter and remaining 2 tablespoons oil in the same pot over medium-high heat. Add the onions, garlic, cabbage, squash, tomatoes, green beans, 1 tablespoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the vegetables are softened but not browned, 6 to 8 minutes. Add the mushrooms and 8 cups water, bring to a boil, then reduce to a simmer and cook until the vegetables are tender, 5 to 10 minutes. Add the garbanzo beans and cook until warmed through, about 3 minutes. Season if necessary.
- Meanwhile, make the pistou: Pulse the garlic, parsley, basil, pecans and 2 tablespoons of the oil in a food processor until finely chopped. Transfer to a small bowl and stir in the Parmesan, grapefruit zest, crushed red pepper and remaining 2 tablespoons oil; season with salt.
- Divide the soup among bowls and top with the pistou.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
