Minestrone Macaroni Ii Recipes

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Add the tomatoes, water, macaroni and bouillon; bring to a boil. , Reduce heat; cover and simmer for 12-15 minutes or until macaroni is tender. Stir in beans and cook until heated through.

Steps:

• In a large stock pot, cook bacon and drain off fat. Add onion, garlic, and beef. When onions are translucent, add celery, carrot, pureed tomatoes, whole tomatoes, broth, condensed soup, water, wine, oregano, basil, salt and pepper. Cook for 15 minutes.
• Stir in zucchini, spinach, pasta, garbanzo beans and parsley. Cook for 15 minutes and serve with fresh Parmesan cheese.

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.

Steps:

• 1. In a large saucepot, bring the mirepoix, broth, and 2 cups water to a boil. Reduce the heat to simmer until the vegetables are crisp-tender, about 10 minutes.
• 2. Stir in the cauliflower, beans, and macaroni. Cook, stirring occasionally, until the noodles are just tender, about 8 minutes.
• 3. Stir in the cream and divide among serving dishes. Top with the cheese and serve.

Steps:

• HEAT oil in large saucepan or Dutch oven over medium heat. Add celery, onion and garlic. Cook and stir until crisp-tender.
• ADD cabbage and carrots. Cook and stir until crisp-tender. Stir in tomatoes with juice, tomato juice and broth. Bring to a boil. Reduce heat to low.
• MIX in the three kinds of beans, parsley, oregano and basil. Simmer 30 minutes or until vegetables are tender and flavors have blended.
• STIR in cooked pasta and Parmesan cheese just before serving. Season with salt and pepper to taste. Serve with grated Parmesan cheese on the side.

Steps:

• Brown the ground beef or sausage; drain well. Place in a large dutch oven.
• Add spaghetti sauce, water, broth and macaroni. Bring to a boil. Reduce heat and simmer covered for 12-15 minutes or until macaroni is tender.
• Stir in vegetables and beans, heat through.

Steps:

• In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towel. In the drippings, saute sausage, onion and garlic for 3 minutes. Stir in the carrot and celery. Cook and stir 2 minutes longer or until sausage is lightly browned; drain., Stir in the broth, tomatoes, tomato juice, zucchini and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Stir in the beans and macaroni; heat through. Sprinkle with Parmesan cheese and bacon.

Steps:

• In a large skillet, brown ground beef; drain.
• Add the tomatoes, water, macaroni, and bouillon cubes; bring to a boil.
• Reduce heat; cover and simmer 12 to 15 minutes or until macaroni is tender.
• Stir in beans and heat through.