Any minestrone soup recipes.

[Swede]

I've never made it myself,but it is good on a cold day.

[Stepup2]

1. I can vouch for this one

It is a Martha Stewart recipe. I made this a few weeks ago. It was really good. I varied the veggies, I didn't have Kale so I used spinach.



1/2 pound dried cannellini beans
1 dried bay leaf
2 tablespoons extra-virgin olive oil, plus more for serving
1 large onion, coarsely chopped
2 cloves garlic, minced
1 carrot, peeled and sliced crosswise 1/4 inch thick
1 celery stalk, sliced crosswise 1/4 inch thick
2 teaspoons finely chopped fresh rosemary
3 teaspoons finely chopped fresh thyme
1 cup whole canned tomatoes, with their juice, crushed
1 pound butternut squash, peeled and cut into 1/2-inch cubes
1 medium russet potato, cut into 1/2-inch cubes
1 bunch kale (preferably Tuscan), thick stems removed, and leaves cut crosswise into 1-inch ribbons (about 8 cups)
3-inch piece Parmigiano-Reggiano cheese rind, plus grated Parmigiano-Reggiano, for serving
1 tablespoon coarse salt, plus more if needed
1/2 teaspoon freshly ground pepper, plus more if needed
2 teaspoons finely chopped fresh sage
1/4 teaspoon crushed red-pepper flakes

1. Place beans in a medium bowl. Add enough cold water to cover by 2 inches. Let soak overnight. Drain, and set aside.

2. In a large pot, combine 8 cups of water, drained beans, and bay leaf. Bring to a boil. Reduce to a simmer, and cook, partially covered, until beans are almost tender, about 1 hour.

3. In a medium sauté pan, heat oil over medium heat. Add onion, garlic, carrot, celery, rosemary, and 2 teaspoons thyme. Cook, covered, until onions begin to soften, about 10 minutes. Stir in tomatoes, and bring to a simmer. Cook for 2 minutes. Add vegetable mixture to beans.

4. Stir in squash, potato, kale, cheese rind, salt, and pepper. Add enough water to just cover (about 6 cups), and bring to a boil. Reduce to a simmer, and cook, covered, until potatoes and beans are tender, about 25 minutes.

5. If desired, to thicken the soup, us the back of a spoon, to mash about 2 cups of beans, squash and potato against the side of the pot. Add sage, remaining teaspoon of thyme, and crushed red pepper. Taste, and adjust for seasoning. Garnish with grated cheese and a drizzle of olive oil, if desired. Serve immediately.

[Stinky The Clown]

2. I suppose there is a classic recipe for it somewhere, but all it really is

is vegetable soup made in the Italian style. I am certain a google for "minestrone recipe" would turn up a bazillion hits. Find one you like or just read a few to get an understanding of the basic construct and improvise.

It's soup! :)

[SW FL Dem]

3. I made some last week - it was yummy

I cheated and used the Bear Creek Minestrone mix, and added some chopped up cooked london broil, and a can each of kidney and black beans. I served it with some garlic rolls and it was a big hit.

[NMDemDist2]

5. I LOVE Bear Creek mixes

some days when I'm very tired we have the potato soup with grilled cheese, tomato and bacon sandwiches

20 minutes, no fuss and a "comfort food" dinner is ready

[wildeyed]

4. I often make minestrone from the left over vegetables

in my crisper. Anything that is headed over the hill goes in. Always good!

[grasswire]

6. here's mine

Simmer a hambone or ham hocks and a cup of white dry beans until the meat falls off the bone (use probably ten or twelve cups of water for two ham hocks). If the broth is real fatty, skim some off. Remove the bones and any skin or fat.

Add a can of italian style tomatoes, a chopped onion, and chunks of potatoes, carrots, cabbage, zucchini, green beans, and a package of frozen spinach and handful of parsley.

If you like garlic throw some in. Add a splash of olive oil and toward the end add some broken spaghetti. Salt and pepper to taste.

Cook, and cook, and cook. MUCH better the second day. We like it with sourdough bread.