San Francisco Minestrone Recipes

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 large saucepan sprayed with butter-flavored cooking spray, brown meat and onion. Add carrots, celery, undrained tomatoes, and water. Mix well to combine.
• Bring mixture to a boil. Lower heat, cover, and simmer for 15 minutes.
• Stir in uncooked rice, spinach, basil, and black pepper.
• Re-cover and continue simmering for 10 minutes or until rice and vegetables are tender.
• When serving, top each bowl with 1 1/2 tablespoons cheddar cheese.

Steps:

• Heat the oil in a 4 to 5 quart pan over medium heat. Add onions and carrots and cook 5 minutes, stirring occasionally.
• Add the water, juice, broth, tomatoes, thyme, oregano, and pepper. Bring the soup to a boil, reduce the heat, and simmer, covered, for 30 minutes.
• Add the cooked pasta, beans, and spinach and cook on medium-low until spinach wilts.

Steps:

• Heat oil in 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, breaking up tomatoes.
• Heat to boiling; reduce heat. Cover and simmer 1/2-hour.
• Add pasta and cook an additional 1/2-hour.
• Serve with Parmesan.

Steps:

• In a medium saucepan, cook pancetta over medium heat until browned, about 8 minutes. Add leek and onion; cook until translucent, about 7 minutes. Stir in vegetables, the water, and tomatoes; simmer, uncovered, until vegetables are tender, about 30 minutes. Add cannellini beans and pasta, and season with salt and pepper. Serve garnished with herbs and Parmesan cheese.

Steps:

• In a large stock pot over medium heat, stir and cook onions in butter until soft. Add broth, mixed vegetables, kidney beans, tomatoes, spinach, and tomato paste; simmer gently for 1 1/2 hours.
• Using a slotted spoon, remove about half of the vegetables to a blender or food processor, reserving liquid in stock pot. Puree the vegetables until smooth and return them to stock pot.
• Stir in garlic powder, parsley, salt, pepper, basil, macaroni, 1/2 cup of Parmesan cheese, garbanzo beans, and heavy cream; cook for 1/2 hour, stirring frequently. Pour into bowls and sprinkle with additional Parmesan cheese.