Classic Minestrone Recipes

Steps:

• In a large pot, heat oil over medium. Add onion, carrots, celery, red-pepper flakes, rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes.
• Add tomatoes; cook until some of the liquid evaporates, 1 minute. Add potato, cabbage, cannellini beans, and 7 cups water; bring to a boil. Stir in green beans.
• Reduce to a simmer, and cook until all the vegetables are tender, about 20 minutes. Season with salt and pepper; stir in garlic, if using, and basil. Serve sprinkled with Parmesan and, if using, torn basil. Drizzle with more oil, if desired.

Steps:

• Heat olive oil in a large saucepan, over medium heat. Add leek, carrots, zucchini, green beans and celery. Cover, and reduce heat to low. Cook for 15 minutes, shaking the pan occasionally.
• Stir in the stock, tomatoes and thyme. Bring to a boil, then replace the lid, and reduce heat to low; simmer gently for 30 minutes.
• Stir in the cannellini beans with liquid and pasta. Simmer for an additional 10 minutes, or until pasta is al dente. Season with salt and pepper to taste before serving.

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:

• In a casserole heat the olive oil. Add the onions and cook until golden, about 5 to 7 minutes. Then add the carrots and celery and cook over low heat, stirring occasionally, for 5 minutes. Add the beans, bay leaf and thyme and toss for 1 minute. Then add the beef stock, Parmesan rind (if using), plum tomatoes and their juice, and salt and pepper to taste. (Careful with the amount of salt since Parmesan rind will add a salty flavor.) Bring to a boil, reduce heat and simmer for 1 hour. Add the potatoes, zucchini and savoy cabbage and cook for 20 minutes more or until the vegetables are tender. Finally, add your pasta and cook, covered, for about 10 minutes. Season to taste with salt and pepper, ladle into bowls and serve with some pesto.

Steps:

• In a large pot over medium- heat, add olive oil and when hot, sauté onion for 4 to 5 minutes. Add celery, red pepper and carrots; sauté for 5 minutes or until soft. Add garlic and sauté for 1 minute.
• Add broth and tomato paste; bring to boil, stirring frequently. If using red wine, add it at this point. Reduce heat to low and add kernels and its liquid, kidney beans, green beans, spinach leaves, zucchini, oregano, basil, thyme, parsley, rosemary, red pepper flakes, Italian tomatoes and its liquid, and black pepper. Simmer for 30 to 40 minutes, the longer the better; add lemon juice and rectified seasoning if needed.
• Add cooked pasta to minestrone; stir until well combined. Ladle soup into bowls; sprinkle cheese on top and drizzle a little olive oil.

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:

• Place the first 6 ingredients into a large saucepan and heat until sizzling, then cover, lower the heat and sweat the veggies for 15 minutes, shaking the pan occasionally.
• Add the stock or water, tomatoes, herbs and seasoning.
• Bring to a boil, replace the lid and simmer over low heat for 30 minutes.
• Add the canned beans and their liquid together with the pasta and simmer for 10 minutes more.
• Check the seasonings and serve hot, sprinkle with parmesan cheese and parsley, if using.