Minestrone Soup From Libbys Recipes

Steps:

• Heat olive oil in large soup pot over medium heat. Add onions, shallots and celery and cook for 3 minutes.
• Add beans and cook for additional 2 minutes. Then add plum tomatoes with juice and cook for 1 minute. Then add chicken broth.
• Drain carrots, sweet peas, green beans and corn, and add to broth.
• Season soup with thyme, salt and pepper and bring to boil. Reduce heat to low and simmer for 30 minutes. Serve with grated parmesan, if desired.

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 olive oil in large soup pot over medium heat. Add onions, shallots and celery and cook for 3 minutes.
• Add beans and cook for additional 2 minutes. Then add plum tomatoes with juice and cook for 1 minute. Then add chicken broth.
• Drain carrots, sweet peas, green beans and corn, and add to broth.
• Season soup with thyme, salt and pepper and bring to boil. Reduce heat to low and simmer for 30 minutes. Serve with grated parmesan, if desired.

Steps:

• Heat olive oil in large soup pot over medium heat. Add onions, shallots and celery and cook for 3 minutes.
• Add beans and cook for additional 2 minutes. Then add plum tomatoes with juice and cook for 1 minute. Then add chicken broth.
• Drain carrots, sweet peas, green beans and corn, and add to broth.
• Season soup with thyme, salt and pepper and bring to boil. Reduce heat to low and simmer for 30 minutes. Serve with grated parmesan, if desired.

Steps:

• Saute the onion, carrot, celery, potato and garlic in the oil for 5-10 minutes. Add the Italian seasoning to the vegetables near the end of the saute and stir to coat.
• Meanwhile, cook the half cup of dried pasta, such as stelline or tiny shells according to package directions. Cook pasta for about a minute less than the minimum time and then drain and rinse with cold water. Set pasta aside.
• Add tomatoes, chickpeas and broth to the sauted vegetables and simmer for 30 minutes.
• After 30 minutes has passed, add the diced zucchini. Cook for 5 minutes more. Near the end of the cooking time, add the reserved pasta and allow it to heat in the soup for 1-2 minutes.
• Serve hot. Salt in canned tomatoes and broth is probably adequate. Shake on crushed red pepper flakes in the serving bowls for a spicy kick.

Steps:

• Heat olive oil in large soup pot over medium heat. Add onions, shallots and celery and cook for 3 minutes.
• Add beans and cook for additional 2 minutes. Then add plum tomatoes with juice and cook for 1 minute. Then add chicken broth.
• Drain carrots, sweet peas, green beans and corn, and add to broth.
• Season soup with thyme, salt and pepper and bring to boil. Reduce heat to low and simmer for 30 minutes. Serve with grated parmesan, if desired.

Steps:

• Heat olive oil in large soup pot over medium heat. Add onions, shallots and celery and cook for 3 minutes.
• Add beans and cook for additional 2 minutes. Then add plum tomatoes with juice and cook for 1 minute. Then add chicken broth.
• Drain carrots, sweet peas, green beans and corn, and add to broth.
• Season soup with thyme, salt and pepper and bring to boil. Reduce heat to low and simmer for 30 minutes. Serve with grated parmesan, if desired.

Steps:

• In a large saucepan, saute the carrots, celery and onion in oil and butter until tender. Add garlic; cook 1 minute longer., Stir in the broth, tomato sauce, beans, chickpeas, tomatoes, cabbage, basil, parsley, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add macaroni; cook, uncovered, 6-8 minutes or until macaroni and vegetables are tender., Ladle soup into bowls. Sprinkle with cheese. Freeze option: Before adding cheese, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Steps:

• Lightly fry chopped onion and garlic in oil.
• Add dried basil.
• Chop and add carrot, potato, courgettes, broccoli. Stir.
• Add remaining ingredients, stir, and simmer for 60 minutes.
• Serve with yoghurt.

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:

• Heat butter & oil in a large heavy pot or Dutch oven over medium heat.
• Add next 5 ingredients & saute for about 10 minutes, stirring occasionally.
• Add broths, seasonings, tomatoes & zucchini and simmer on low, stirring occasionally, for 30 to 35 minutes.
• Add beans & spaghetti and simmer for another 15 minutes.
• Garnish each serving with a shaving of fresh Parmesan.

Steps:

• Sauté bacon, ground beef, & sausage (remove from casing and break up) in large deep fry pan.
• Add onion when the meat starst to brown.
• Continue cooking until onion softens then add garlic and stir for 2 minutes to take the raw edge off.
• While meat is browning, get out your biggest pot and start adding the tomatoes, carrots, rutabaga, broth, celery, spices.
• Bring to a boil, add browned meat. Simmer for 10 minutes then add everything else, pushing down the cabbage. Add a bit of water to make sure the cabbage is covered.
• One year I was trying to hurry this along and cooked the cabbage in another pot then mixed it inches Worked okay.
• It will look like too much but the cabbage shrinks a lot! Simmer until all veggies are almost soft. Add your drained beans and the cheese. Stir, taste and add more of what you feel it needs.
• If your soup pot looks ridiculously thick add some water but not too much. The point of this soup is to freeze thick and dilute later.
• This is why I add water (or broth) when it is thawed out. Takes less space in the freezer this way.
• Add half a cup of fresh Parmesan to the soup while cooking for a 'wow' flavour boost. Taste and adjust seasoning. Cool and transfer to containers.
• It does need to sit overnight to taste the best. If cold enough the pot can sit out on the deck.
• This makes a very thick soup. We freeze it in yogurt containers.
• If you want noodles, cook a handful then add to the soup before serving. This is wonderful with garlic bread and lots of Parmesan cheese!.
• I call this my 'Campbell's condensed' version of minestrone. I figured why add all the extra water (taking up freezer space) when I can do that later.
• I don't add salt to this soup because the bacon, cheese and tinned products have enough of the stuff.