Fire Roasted Tomato Minestrone Recipes

Steps:

• In a 5-qt. slow cooker, combine the first 9 ingredients. Add tomatoes and beans; pour in broth. Cook, covered, on low until vegetables are tender, 4-6 hours. , Stir in pasta; cook, covered, on low until pasta is tender, 30-40 minutes. Stir in spinach before serving. If desired, top with shredded Parmesan.

Steps:

• Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until fragrant, 2 to 3 minutes.
• Pour vegetable broth over the onion mixture; add tomatoes, 1 tablespoon cilantro, sugar, and red pepper flakes. Bring the mixture to a boil, reduce heat to medium-low, place a cover on the saucepan, and simmer until the tomatoes are really soft, about 15 minutes.
• Pour tomato mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the saucepan.
• Put pureed soup over medium heat and cook until hot, about 5 minutes. Stir remaining tablespoon cilantro and the heavy cream into the soup.

Steps:

• Slice the tomatoes in half lengthwise (from stem to tip) and brush the cut sides with olive oil. Place the tomatoes cut side down over a medium flame on a gas grill. If using a charcoal grill, place the tomatoes in the middle of the grill over briquettes that are medium-hot.
• When the tomatoes develop dark char marks (about 5 to 8 minutes depending on size and heat of grill). Continue cooking until the skins begin to blacken in spots. Then, remove the tomatoes from the grill, pile them in a bowl, tightly cover with plastic wrap and set aside.
• When the tomatoes are cool enough to handle, peel off the blackened skins and dice the flesh, making sure to reserve the juices.
• Use immediately or pack tomatoes in a freezer proof container with juices.

Steps:

• Preheat oven to 450°.
• Mix onion, carrots, celery, zucchini, garlic, oil, salt and pepper in a large rimmed baking sheet. Place on middle rack and roast for 30 minutes, stirring once or twice.
• While vegetables are roasting, bring a pot of water to boil and cook pasta for 9-11 minutes, or until almost done. Drain and set aside.
• Remove vegetables from the oven and stir in beans and tomatoes. In a small bow, mix tomato paste and wine, then pour mixture over vegetables and mix to coat all the vegetables. Roast another 8 minutes.
• Remove from the oven and transfer vegetables to a large soup pot. Add 1 cup broth and scrape up all the bits from bottom of pan then add then add this mixture and remaining broth to pot of vegetables. Simmer soup over moderately high heat for 15 minutes. Stir in reserved pasta; cook an additional 2-3 minutes until pasta is heated through. Add basil and taste for seasoning. Serve hot, with cheese on the the side.