Best Savory Minestrone Soup Recipes

CLASSIC MINESTRONE SOUP

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.

SAVORY BEEF MINESTRONE SOUP

Steps:

• Instructions:
• Cut steak into bite-size pieces and brown in a skillet or in the kettle you are planning to make the soup in.
• Add beef broth and water. Simmer for one hour.
• Saute vegetables and spices in about 1/2 cup of soup broth in a medium-sized skillet.
• Add vegetables to meat and broth. Mix well. Bring to a boil and simmer 45 minutes.
• Add kidney beans and pasta. Cook 15 minutes or until pasta is done.
• If some people in your family or group need gluten-free pasta like my family, cook the regular and gluten-free pasta separately and let each person add some to their own bowl.
• Serve with grated Parmesan cheese.

MINESTRONE

Steps:

• In a large bowl let the white beans soak in enough water to cover them by 2 inches overnight or quick-soak them. Drain the white beans, in a saucepan combine them with enough water to cover them by 2 inches, and simmer them, uncovered, adding more water if necessary to keep them barely covered, for 45 minutes to 1 hour, or until they are tender. Add the salt and simmer the white beans for 5 minutes more. Remove the pan from the heat and let the white beans stand, uncovered.
• In a heavy kettle cook the pancetta in the oil over moderate heat, stirring, until it is crisp and pale golden, add the onion, and cook the mixture, stirring, until the onion is softened. Add the carrots, the celery, and the garlic and cook the mixture, stirring, for 4 minutes. Add the zucchini, the green beans, and the potatoes, peeled and cut into 3/4-inch dice, and cook the mixture, stirring, for 4 minutes. Add the cabbage and the kale and cook the mixture, stirring, until the cabbage is wilted. Add the tomatoes and the broth and simmer the soup, covered, for 1 hour.
• Drain the white beans, reserving the liquid, in a blender or food processor purée half of them with 1 cup of the reserved liquid, and stir the purée and the remaining white beans into the soup. Simmer the soup, uncovered, for 15 minutes, thin it if desired with some of the remaining reserve liquid, and season it with salt and pepper. The soup may be made 3 days in advance and kept covered and chilled. Reheat the soup, thinning it with water as desired. Serve the soup with the Parmesan, the bruschetta, and the sausages.

SAVORY MINESTRONE SOUP

Steps:

• 1. cook dry pasta in boiling water with a dash of salt, cook until al dente
• 2. Add oil, saute garlic and onion in a dutch oven until onions are tender.
• 3. Add broth, carrot, celery, green pepper, red pepper, tomatoes, and beans and bring to boil.
• 4. Once brought to a boil, reduce heat to a simmer, and add cook pasta. Cover and let simmer for 30 minutes and then serve.