Lellis Minestrone Soup Recipes

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.

Steps:

• Saute onion in the margarine,.
• Add the above ingredients and simmer for at least 1 1/2 hours.
• Process at least half of the soup in a blender, or use a stick blender.
• Add 1/3 cup uncooked macaroni,1/4 cup parmesan cheese and 1 cup half & half.
• Cook for at least 20 minute more and serve with crusty bread and additional parmesan cheese.
• You can also add a small can of garbanzo beans with the macaroni, cheese and milk.

Steps:

• 1. saute onion in margarine
• 2. add the above ingredients and simmer for 1 1/2 hours
• 3. process at least half of the soup in a blender. or use a stick blender
• 4. add 1/3 cup macaroni, 1/4 cup parmesan cheese and 1 cup half and half
• 5. cook for at least 20 minutes more
• 6. serve with crusty bread and additional parmesan cheese

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
• Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

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.

Steps:

• Heat the oil in a wide soup pot with the onions. Saute over high heat, stirring frequently, until lightly browned, about 10 minutes.
• Add the tomato paste, parsley, garlic, vegetables, and 2 teaspoons salt and cook 3 minutes more.
• Add the lentils, bay leaves, parsley and thyme sprigs, and water and bring to a boil. Lower the heat and simmer, partially covered, for 30 minutes.
• Taste for salt and season with pepper to taste. If it needs more depth, add soy sauce to taste, starting with 1 tbls. The soup may seem a little bland at this point, but the flavors will come together when the soup is finished. Remove the bay leaves, parsley and thyme sprigs.
• Boil the greens in salted water until they are tender and bright green, then chop them coarsely.
• When ready to serve, add the greens and pasta to the soup and heat through.
• Serve with extra virgin olive oil drizzled into each bowl, a generous grind of black pepper, and the shaved Parmesan cheese.
• Enjoy!

Steps:

• In a large stock pot over medium heat, stir and cook onions in butter until soft. Add broth, mixed vegetables, kidney beans, tomatoes, spinach, and tomato paste; simmer gently for 1 1/2 hours.
• Using a slotted spoon, remove about half of the vegetables to a blender or food processor, reserving liquid in stock pot. Puree the vegetables until smooth and return them to stock pot.
• Stir in garlic powder, parsley, salt, pepper, basil, macaroni, 1/2 cup of Parmesan cheese, garbanzo beans, and heavy cream; cook for 1/2 hour, stirring frequently. Pour into bowls and sprinkle with additional Parmesan cheese.

Steps:

• Heat the oil over medium-low heat in a heavy soup pot or Dutch oven. Add the onion, carrot, and celery. Cook, stirring, until the vegetables are tender, about 5 minutes. Stir in half the garlic. Cook, stirring, just until the garlic smells fragrant and is beginning to color, about 1 minute. Stir in the tomatoes. Turn the heat to medium and bring the tomatoes to a simmer. Cook, stirring often, for about 10 minutes, until the tomatoes have cooked down somewhat and smell fragrant. Stir in the lentils and 8 cups water and bring to a boil.
• Meanwhile, tie the Parmesan rind (if using), parsley, thyme, and the bay leaf together with kitchen twine, or tie in a piece of cheesecloth. Add to the soup. Add the cayenne, reduce the heat, cover, and simmer for 30 minutes.
• Add salt, about 2 teaspoons to begin with (you will probably add more) and the remaining garlic. Simmer for another 15 to 30 minutes, until the lentils are tender and the broth is fragrant.
• Add pepper, and stir in the pasta or rice. Continue to simmer for another 10 to 15 minutes, until the pasta or rice is cooked through.
• Taste to adjust the seasonings, and remove the Parmesan rind bundle. Stir in the chopped parsley. Serve, topping each bowl with a generous sprinkle of Parmesan cheese.