Best 6 Rosines Hearty Minestrone Recipes

HEARTY MINESTRONE SOUP

Steps:

• In a large saucepan, cook the sausage until no longer pink. Remove with a slotted spoon to paper towel to drain, reserving 1 tablespoon of drippings. Saute celery and onion in drippings for 5 minutes. Add sausage and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until the vegetables are tender.

HEARTY MINESTRONE

Steps:

• Heat oil in a Dutch oven or large soup pot over medium-high heat. Add leeks and cook, stirring occasionally, until soft, about 3 minutes. Add broth, water, potato, thyme, salt and pepper. Bring to a boil, reduce heat to low and simmer, covered, for 5 minutes.
• Add orzo and cook, partially covered, stirring occasionally to prevent sticking, for 5 minutes. Add beans and zucchini and continue to cook, partially covered, until the vegetables and pasta are tender, about 8 minutes more.
• Stir in spinach and cook, stirring, until wilted, about 2 minutes. Season the soup with vinegar. Ladle into bowls and garnish with Parmesan.

HEARTY MINESTRONE

Steps:

• 1. Heat 3 tablespoons of vegetable oil in a large stock-pot over medium to medium-low heat.
• 2. Add onion to the pot, and sauté the onion for 1 to 1-1/2 minutes.
• 3. Add the garlic, and sauté the garlic for 1 minute.
• 4. Add the remaining tablespoon of vegetable oil to the pot, plus the celery and carrots, and sauté the vegetables for 2 minutes.
• 5. Add the chicken broth, tomato sauce, diced tomatoes, kidney beans, great northern beans, potatoes, chicken bouillon granules, oregano, basil, salt and pepper.
• 6. Cover the pot, bring soup to a boil, then reduce the heat to a simmer, and simmer the soup covered, for 30 minutes. (I stir the soup once or twice while it's simmering.)
• 7. While the soup is simmering, in a small saucepan, add water to it, plus a little bit of vegetable oil, and a 1/2 teaspoon of salt. Bring water to a boil, then add the pasta.
• 8. Once the water comes to a second boil, which doesn't take long, cook the shells for 8 minutes; stirring the pasta frequently.
• 9. Once the pasta is cooked, drain pasta in a colander, and gently rinse it under cold water. Drain well, then set the pasta aside, covered, until it's time to add it to the stock-pot.
• 10. After the soup has simmered for 30 minutes, add the cooked pasta and the spinach. Stir the soup, and then ladle the soup in to bowls.
• 11. Top each bowl of soup with a bit of the parmesan cheese, if desired.

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.

HEARTY MINESTRONE

Steps:

• In a Dutch oven, cook the pork, celery and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in the tomatoes, beans, tomato juice, tomato sauce, broth, carrots, zucchini, Italian seasoning, salt, sugar if desired and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until carrots are tender. , Transfer 6 cups of soup to a freezer container; cool. Freeze for up to 3 months. Add water and pasta to remaining soup; bring to a boil. Cover and cook until pasta is tender. , To use frozen soup: Thaw in the refrigerator; transfer to a large saucepan. Stir in water. Bring to a boil; reduce heat. Add pasta; cover and cook until tender.

MINESTRONE SOUP

Steps:

• Saute sausage until brown.
• Add onion, garlic, carrots, and basil and cook for 5 minutes.
• Add zucchini, tomatoes with liquid, bouillon, cabbage, salt, and pepper.
• Bring soup to a boil.
• Reduce heat and simmer covered for an hour.
• Rinse beans. Add the beans, rice, and wine.
• Cook for 30 minutes, or until rice is done.
• You can eat this now and top with cheddar cheese, but it is even better the next day.