Food network

Minestrone Soup

Admin — Sun, 02 Jul 2006 08:31:17 +0000

INGREDIENTS:

1 can peas
1 can string beans
2 cans tomato sauce
2 potatoes
1 tsp. parsley
2 carrots
2 stalks celery
1 onion
1 sm. cabbage
6 sm. zucchini
3/4 lb. piece salt pork
1 lg. can refried beans
Salad macaroni (optional)

DIRECTIONS:

In a large pot, slice up salt pork and fry slowly to render the wonderful pork flavor. When all liquid is rendered, remove the pieces of pork and dispose of these. Add vegetables above and slowly heat and mix, when these are heated through, add water to cover, add beans and tomato sauce. Bring this mixture to a boil, then lower the fire and simmer for about 4 hours.
Take out the amount to be used and add salad macaroni, continue to cook until macaroni is done. This is wonderful the next day, add the macaroni when heating. Serves 6-8.

Minestrone Soup

Admin — Sun, 02 Jul 2006 08:30:44 +0000

INGREDIENTS:

1 pkg. bean mix
3 qt. water
1 pkg. herb mix
1 carrot
2/3 c. (4 oz.) chopped lean cooked ham
1 (14 1/2 oz.) can no salt added stewed tomatoes, undrained
1 pkg. macaroni

DIRECTIONS:

Sort and wash bean mix; place in a Dutch oven. Cover with water 2 inches above beans; soak 8 hours. Drain beans. Combine beans, 3 quarts water, herb mix, chopped carrot and ham. Bring to a boil; reduce heat and simmer 2 hours, stirring occasionally. Add tomatoes and macaroni; cook 20 minutes or until macaroni is tender. Yield: 8 servings. (167 calories per 1 cup serving.)
11.7 grams protein; 1.2 grams fat; 28.3 grams carbohydrate; 7 milligrams cholesterol; 976 milligrams sodium and 78 milligrams calcium. From 1991 Southern Living Annual Cookbook.

Minestrone Soup

Admin — Sun, 02 Jul 2006 08:29:32 +0000

INGREDIENTS:

1 lg. onion, chopped
1 clove garlic, minced
29 oz. can tomato puree
2 (10 oz.) cans chicken broth
1 (15 oz.) can great northern beans
2 tbsp. parsley
1 tbsp. oregano
1 tsp. basil
Black and red pepper to taste

DIRECTIONS:

Saute onion and garlic. Add remaining ingredients. Boil gently for approximately 15 minutes. Add 1 (10 ounce) package of mixed vegetables, 1 sliced zucchini (sliced very thin), 3/4 cup small macaroni. Boil for approximately 20 minutes or until macaroni are tender. Eat with Italian bread.

Minestrone Soup

Admin — Sun, 02 Jul 2006 08:29:04 +0000

INGREDIENTS:

1/4 c. oil
1 c. chopped onion
Garlic salt
1 c. chopped celery
4 tbsp. minced parsley
6 oz. can tomato paste
10 1/2 oz. can beef broth
1 c. coarsely chopped cabbage
2 med. carrots, sliced thin
2 tsp. salt
1/4 tsp. pepper
Dash sage
1 can red kidney beans
1 can green beans
1 c. uncooked macaroni
Romano or Parmesan cheese

DIRECTIONS:

In large pot, saute onion, celery, parsley and garlic salt in oil for about 10 minutes. Add tomato paste, broth, cabbage, carrots, salt, pepper and sage. Bring to a boil. Cover and simmer for 1 hour. Add kidney beans, green beans and macaroni and cook for 15 minutes. If too thick, add water. Sprinkle with cheese when serving.

Minestrone Soup

Admin — Sun, 02 Jul 2006 08:27:46 +0000

INGREDIENTS:

2 lbs. beef, cut up
1 tsp. salt
1 tsp. celery salt
1/4 tsp. black pepper
1 tsp. oregano
1/2 tsp. marjoram
2 tbsp. dried parsley
1 sm. onion, chopped
1/4 c. celery, diced
1 clove garlic, cut up
2 tsp. sweet basil

DIRECTIONS:

Pressure these with meat after it has browned 25 minutes at 10 pounds of pressure in Pressure Pan. Cook 4 or 5 potatoes–diced, 10 minutes and drain. Add: 1 can green beans, with liquid 1 qt. or 2 cans slightly mashed tomatoes 1/4 c. rice, cooked according to directions, or 1/2 c. shells, cooked according to directions
Mix all together and simmer. Can add 3 bouillon cubes mixed in 3 cups boiling water.

Minestrone Soup

Admin — Sun, 02 Jul 2006 08:27:04 +0000

INGREDIENTS:

4 c. tomato juice
4 c. water
5 beef bouillon cubes or packets
1/2 head cabbage
3 zucchini, sliced
Garlic powder to taste
1 tsp. dry minced onion
1 tsp. Italian seasoning
Mushrooms and celery (optional)

DIRECTIONS:

Combine all ingredients and simmer 1 hour.

Minestrone Soup

Admin — Sun, 02 Jul 2006 08:24:18 +0000

INGREDIENTS:

4 sm. cans chicken broth
1 lg. onion, minced
4 celery stalks, sliced
4 carrots, sliced
1/2 tsp. vegetable seasonings
1/2 tsp. pepper
1 tsp. basil
2 tbsp. parsley
1 lg. can whole tomatoes, chopped
2 bouillon cubes (chicken flavored)
2 c. hot water

DIRECTIONS:

Cook and simmer for 25 minutes. Add 3/4 cups shells or pasta. Cook another 10 minutes.

Tasty Minestrone Soup

Admin — Sun, 02 Jul 2006 08:22:57 +0000

INGREDIENTS:

1 c. dried beans, soaked
2 c. chicken broth
1 qt. water
2 carrots, diced
1 lg. potato, diced
2 c. unsalted canned tomatoes
1 med. onion, diced
1 1/2 tbsp. oil
1 stalk celery, sliced
2 cloves garlic, crushed
1/8 tsp. pepper
1/4 tsp. salt
1/2 tsp. basil leaves
1/4 tsp. marjoram
1 c. tomato sauce
1/2 c. macaroni noodles

DIRECTIONS:

In very large kettle, add soaked beans to chicken broth and water. Cover and cook for 1 hour. Add carrots, potatoes and tomatoes. Cook 30 minutes.
Saute onions in oil until translucent. Add celery, garlic and spices. saute until tender. Add to bean and vegetable mixture. Add tomato sauce. Cook 20 minutes. Add noodles and cook 15 minutes.

Quickee method - use canned (2) beans instead of dried beans. Eliminate soaking AND first hour of cooking. ADD 2 CANS OF BEANS WHEN THE MACARONI IS ADDED. (For variety use one can navy beans and one can of garbanzo beans.)

Weight Watcher Minestrone Soup

Admin — Sun, 02 Jul 2006 08:18:40 +0000

INGREDIENTS:

1/2 lb. ground beef
1 c. chopped celery
1 c. chopped onion
1 c. diced carrots
1 clove minced garlic
1/4 c. vegetable oil
1 can Italian white kidney beans, drained
1 (28 oz.) can tomatoes
8 c. beef stock
1/2 tbsp. parsley flakes
2 c. shredded cabbage
1 c. uncooked spaghetti, broken in pieces
Salt & pepper to taste
Grated Parmesan cheese

DIRECTIONS:

Brown beef, onions, celery and garlic in oil. Add vegetables, stock and spices. Bring to a boil and let boil for 30 minutes. Add cabbage and spaghetti. Simmer 20 minutes. Sprinkle with Parmesan cheese. Add water if necessary.

Minestrone Soup

Admin — Sun, 02 Jul 2006 08:17:04 +0000

INGREDIENTS:

1 lb. ground beef
1 c. chopped onion
1 lg. can tomatoes
1 c. chopped cabbage
1 c. cubed raw potatoes
1 c. sliced raw carrots
3/4 c. sliced celery
1/4 c. chopped green pepper
1 1/2 qt. water
1/4 c. uncooked rice
2 bay leaves
1/2 tsp. thyme
1/4 tsp. oregano
1/4 tsp. basil
4 tsp. salt
1/4 tsp. pepper
Grated Parmesan cheese

DIRECTIONS:

In a large kettle, saute ground beef and onions until meat is brown; drain fat. Add tomatoes, cabbage, potatoes, carrots, celery, and green pepper. Bring to a boil. Add water, rice, bay leaves, thyme, oregano, basil, salt, and pepper. Cover and simmer for 1 hour. Serve sprinkled with grated cheese. Serves 6.