Macaroni And 3 Bean Soup Recipes

Steps:

• In a large saucepan, bring the broth, tomato juice, macaroni, carrots and garlic to a boil. Reduce heat; cover and simmer for 5 minutes or until carrots are tender. , Stir in the squash, beans, seasoned salt and pepper; simmer for 10 minutes or until macaroni and vegetables are tender. Remove from the heat; stir in cheese and lemon juice.

Steps:

• In a Dutch oven, saute the onion, carrot and celery in oil until crisp-tender. Add garlic; saute 1 minute longer. Add the broth, pasta, sugar, Italian seasoning and pepper flakes. , Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until pasta is tender. Add the beans and tomatoes; simmer, uncovered, for 5 minutes. Garnish with Parmesan cheese.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan, saute the celery, carrots and onion in oil for 5 minutes. Add garlic; cook 1 minute longer. Stir in the water, tomatoes, broth, basil, rosemary, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until carrots are tender. , Drain pasta; stir into vegetable mixture. Add the beans; heat through. Stir in spinach; cook until spinach is wilted, about 2 minutes. Sprinkle with Parmesan cheese if desired.

Steps:

• Cook the elbow macaroni according to directions on the back of the box. (I cook the macaroni while I am preparing the soup. And once the macaroni is cooked and drained, I then rinse it with cold water, drain it thoroughly, and then set the macaroni aside.)
• While the macaroni is cooking in a large stock-pot, add the vegetable oil.
• Sauté the onion in the stock-pot for about 2 minutes. (I season the onions with a bit of fresh cracked pepper while they're sautéing.)
• Add the minced garlic and cook the garlic for about 1 minute.
• Now add the 3 cans of broth, the pasta sauce, basil, Italian seasonings, and the beans; stir and simmer the soup until you add the cooked macaroni, then finish heating the soup through.
• 7.) To make: Hot Dog, Macaroni and 3-Bean Soup... After my husband and I had 2 helpings of the Macaroni and 3-Bean Soup, I then melted 1/2 a tablespoon of butter in a large saucepan, then added 2 large tablespoons of diced onion, and 8-ounces of thinly sliced hot dogs (which I sautéed for a few minutes in the pan). I then added 1-(14.5 oz.) can of reduced sodium chicken broth, 1/4 teaspoon dried basil leaves, 1/4 teaspoon dried Italian seasoning, 1-(10 oz.) can of diced tomatoes with green chilies, and the remaining leftover soup (from above). Heated the soup through and served it. The soup was very good! I made 2 soups out of the main recipe... one vegetarian, and the other... a hot dog, macaroni and bean soup. Making both soups, it yields a total of 8 servings.

Steps:

• Heat oil in a large heavy Dutch oven over medium heat.
• Add in the sausage meat and saute breaking up with a spoon for about 5-7 minutes or until browned; drain some fat if desired.
• Add in onions, garlic, carrots, celery, basil, rosemary, red pepper flakes and sage; saute until veggies soften (about 10 minutes).
• Add in broth, tomatoes with juice and beans; bring to a boil, reduce heat and simmer for about 45 minutes (can simmer longer if desired).
• Add in the uncooked pasta and grated Parmesan cheese; mix to combine and simmer until the pasta is firm-tender (about 15-20 minutes).
• Season with salt and pepper.
• Ladle into bowls and top with more grated Parmesan cheese.
• Delicious!

Steps:

• In a food processor, add chopped carrots, celery, garlic and onion and process until minced.
• In a large pot, add 2T olive oil, and the minced carrot mixture. Saute 3-5 minutes until softened. Add ground beef and cook though. Add beans, tomatoes, bullion, water and italian seasoning. Simmer over medium-low heat 1-2 hours.
• Cook and strain, and rinse elbow macaroni. Add to pot, adding a bit more water if necessary. I like mine with less broth. Heat through. Serve with grated cheese and a chunk of crusty rustic italian bread.
• --Recipe Note-- I use 2 Knorr Beef bullion. If using a different brand, use 4 for desired strength.

Steps:

• Melt butter in a large, heavy saucepan.
• Saute onions, carrots, bacon and garlic for 5 minutes.
• Add stock and seasoning, stir, and bring to a boil.
• Boil until carrots and onions are tender.
• Add beans, and return to a boil.
• Whisk in desired amount of tomato paste and lower heat to a simmer.
• Add pasta, and simmer until desired tenderness.
• Serve with parmesan cheese.

Steps:

• Drain beans and reserve liquid, rinse beans.
• Heat oil in a 6-quart kettle; add mushrooms, onion, carrots, celery, and garlic and saute for 5 minutes.
• Add tomatoes, sage, thyme, oregano, pepper, and bay leaf.
• Cover and cook over medium heat 20 minutes.
• Cook macaroni according to directions on package using unsalted water.
• Drain when cooked.
• Do not overcook.
• Combine reserved bean liquid with water to make 4 cups.
• Add liquid, beans, and cooked macaroni to vegetable mixture.
• Bring to a boil; cover and simmer until soup is throughly heated.
• Stir occasionally.

Steps:

• In a large soup pot over medium heat, combine the meat, onion, garlic, and bell pepper.
• Cook, breaking the meat up using a spoon, until the meat is browned and vegetables are tender (about 10 minutes).
• Add in the oil if needed to prevent mixture from sticking.
• Add in the rest of the ingredients; bring to a boil.
• Lower heat and simmer, uncovered, stirring occasionally, for about 15-20 minutes or until macaroni is tender and flavors are blended.