Marvelous Minestrone Recipes

Steps:

• Heat the oil on medium-high in a 4 1/2-quart Dutch oven or soup pot. Peel and coarsely chop the onion, adding it to the pot as you chop. Stir. Coarsely chop the celery and add it to the pot. Stir. Thinly slice the carrots and add them to the pot. Stir. Remove the tough ends of the green beans and cut them in 1/2-inch pieces, adding them to the pot as you cut. Stir.
• Pour the chicken and beef broth into the pot. Add the tomatoes with their juice, tomato sauce, cannellini beans with their juice and the orzo. Cover the pot, raise the heat to high and bring the soup to a boil. This will take about 5 to 6 minutes.
• When soup comes to a boil, uncover and stir well. (The orzo sinks to the bottom.) Add the Italian seasoning and garlic. Boil until green beans and pasta are tender, about 9 minutes. Season with salt and pepper to taste. Remove soup from heat and ladle into bowls. Serve at once, garnishing each bowl with 1 tablespoon grated parmesan.

Steps:

• Bring all ingredients except cheese to boil in large saucepan.
• Simmer on medium-low heat 6 to 8 min. or until macaroni is tender.
• Serve topped with cheese.

Steps:

• Heat oil in a large pot over medium heat; sauté garlic, onion and celery until tender. Stir in remaining ingredients except beans, macaroni and garnish. Bring to a boil; reduce heat to low. Cover and simmer for one hour, stirring occasionally. Stir in undrained beans and uncooked macaroni. Simmer, uncovered, for another 30 minutes, stirring occasionally, until macaroni is tender. Serve sprinkled with Parmesan cheese. Tip: Stock your freezer with comforting home-cooked soups and sauces, ready to enjoy anytime! They freeze well for up to three months in plastic freezer containers. To serve, thaw overnight in the refrigerator. Thin with a little water when reheating, if needed.

Steps:

• Heat 2 tablespoons olive oil in large stock pot over medium-high heat. Add pancetta; cook and stir until it begins to brown, 2 to 3 minutes. Stir in onions and celery; cook and stir until onions start to turn translucent, about 3 minutes. Stir in minced garlic and cook for another minute.
• Pour chicken broth, water, and plum tomatoes into the pancetta and onion mixture. Bring to a simmer.
• Stir cranberry beans, cabbage, garbanzo beans, red pepper flakes, Italian seasoning, and 2 teaspoons salt into broth mixture. Bring to a simmer and cook until cranberry beans are tender, adding more water as needed if the soup becomes too thick, about 45 minutes.
• Stir in Swiss chard and simmer until softened, about 15 minutes. Season with salt and black pepper to taste.
• Stir in pasta and increase heat to medium-high and simmer until pasta is tender, about 15 minutes. Ladle into bowls and top with extra virgin olive oil, Parmigiano-Reggiano cheese, and Italian parsley.