Nofatminestronesoup Recipes

Steps:

• Sauté onion, celery and garlic in oil in large pot or Dutch oven.
• Add water and bouillon cubes and bring to a boil to dissolve cubes.
• Drain tomatoes and add liquid to pot.
• Chop tomatoes and add with pasta shells.
• Cook for 10 minutes, stirring frequently.
• Add seasonings (and feel free to adjust seasonings to taste), vegetables and beans.
• Simmer 15 minutes to heat through.

Steps:

• Heat oil in 8 qt dutch oven over medium heat.
• Cook garlic and onion in oil about 2 minutes, stirring occasionally, until onion is tender.
• Stir in remaining ingredients except cheese, break up tomatoes.
• Heat to boiling; reduce heat.
• Cover and simmer 1 hour.
• Serve with grated parmesan cheese.
• Freezes well.
• Sometimes I cook pasta and add it to the bowl before I ladle out the soup, but it is good as is. Don't add the pasta directly to the soup as it will break down and become a starchy mess.
• Enjoy!

Steps:

• Cover beans with water. Soak overnight.
• The second day drain beans. Meanwhile bring water to a boil; add bouillon cubes, stirring to dissolve. Add canned tomatoes, cabbage, onion, carrots, celery, tomatoes, potatoes, parsley, garlic, marjoran, thyme, oregano and pepper.
• Return to a boil, lower heat; simmer on low for 1 hour.
• Meanwhile cook spaghetti separately according to package directions. Drain, cover and set aside.
• Portion spaghetti into individual bowls. Ladle soup over noodles.

Steps:

• In a food processor, whizz the carrots, onion and celery into small pieces. Heat the oil in a pan, add the processed vegetables, garlic and potatoes, then cook over a high heat for 5 mins until softened.
• Stir in the tomato paste, broth and tomatoes.
• Bring to the boil, then turn down the heat and simmer, covered, for 10 minutes
• Tip in the beans and pasta, then cook for a further 10 mins, adding the cabbage for the final 2 minutes
• Season to taste and serve with crusty bread.

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.