Minestrone Soup From Libbys Recipes

Steps:

• Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add celery, carrots, and onion. Cook, stirring frequently, until onion begins to turn translucent, about 4 minutes. Add garlic and stir until fragrant, about 30 seconds.
• Add vegetable broth, marinara sauce, tomato paste, and Italian seasoning. Stir to combine. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, until carrots are soft, about 10 minutes.
• Add pasta and zucchini. Cook until pasta is tender, about 10 minutes. Stir in beans, kale, salt, and pepper. Remove from heat and allow soup to cool slightly. Spoon into individual bowls and garnish with Parmesan cheese.

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:

• 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:

• 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:

• 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.