Nonnas Easy Italian Bean Soup Recipes

Steps:

• In a large saucepan, sautee onions and garlic in oil.
• Add diced tomatoes, tomato sauce, oregano, parsley, salt and pepper.
• Rinse beans and add to sauce.
• Let simmer for 10 minutes.
• While sauce is simmering, boil water and make pasta according to package.
• When ready, drain 3/4 of the water but leave 1/4 with pasta. Add to simmering sauce and stir in basil.
• Top with parmasan and serve!

Steps:

• In an 8-quart pot, saute pancetta in the olive oil until soft, about 10 minutes. Add onion and celery; cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle with sage, 1 teaspoon salt, and black pepper. Pour in the chicken stock, cover, and bring to a boil. Stir in the drained beans, cover, and reduce the heat to low. Simmer for 30 minutes.
• Meanwhile, cook the pasta in 4 quarts boiling water with 1 teaspoon salt until al dente, about 10 minutes. Drain and add to the soup.
• Stir in minced parsley before serving, and sprinkle with grated cheese.

Steps:

• BROTH:.
• To make broth boil water, add chicken, whole celery sticks, bouillon & boil for 45 minutes take out chicken & let cool, drain the broth into another pan through a strainer. This is your homemade broth, throw away celery & take of the skin of chicken and pull of the meat from the bone & set to the side until ready to add back to broth.
• MEATBALLS:.
• Mix ground beef or g. turkey, egg, parsley, garlic & bread crumbs. Now take a small melon baller to make the same size meatballs every time & scoop put & roll into balls & pan fry until browned on the outside. Set them aside & drain on paper towels after browned until ready to add to broth.
• PASTA:.
• In a small pot boil water with salt & add pasta cook as directed on the box, probably 8 mins drain through strainer.
• Chop 2 cups each of celery & carrots.
• Now add all ingredients back into broth -- celery, carrots, shredded chicken, lil meatballs & bring to boil then simmer for 25 minutes.
• at the end you'll prob add a few more cups of water to the broth & add to handfuls of chopped spinach.
• I ALWAYS serve with fresh parmesan that melts in the broth & is delish!
• You can always add some fresh basil when serving also! I usually have fresh bread with evoo & italian herbs to dip bread in & this is a wonderful meal!
• ENJOY.

Steps:

• In a Dutch oven, saute the onion, potato and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, beans, tomatoes, parsley and pesto. Bring to a boil. Stir in pasta. Reduce heat; cover and simmer until pasta is tender, 10-15 minutes. , Add spinach and cook just until wilted. Sprinkle each serving with cheese.

Steps:

• Place all ingredients in 6 quart pot.
• Cover and bring to boil.
• Reduce to simmer and cook 45 minutes (but anywhere from 20 minutes - 1 hour will work).
• Ladle into bowls and serve!