Best Bhg Classic Minestrone Recipes

MINESTRONE

Steps:

• In a Dutch oven combine the tomatoes, water, beans, broth, sweet pepper, seasoning, and pasta. Bring to boiling over high heat. Reduce heat to medium. Cook, covered, for 10 minutes, stirring occasionally, just until pasta is barely tender.
• Stir in spinach. Ladle into soup bowls. Top with Parmesan cheese and/or fresh basil.

"FORGOTTEN" MINESTRONE

Steps:

• In a slow cooker, combine the first nine ingredients.
• Cover and cook on low for 7-9 hours or until meat is tender.
• Add zucchini, cabbage, beans and macaroni; cook on high 30-45 minutes more or until the vegetables are tender.
• Sprinkle individual servings with Parmesan cheese.

CLASSIC MINESTRONE

Steps:

• Place the first 6 ingredients into a large saucepan and heat until sizzling, then cover, lower the heat and sweat the veggies for 15 minutes, shaking the pan occasionally.
• Add the stock or water, tomatoes, herbs and seasoning.
• Bring to a boil, replace the lid and simmer over low heat for 30 minutes.
• Add the canned beans and their liquid together with the pasta and simmer for 10 minutes more.
• Check the seasonings and serve hot, sprinkle with parmesan cheese and parsley, if using.

CLASSIC MINESTRONE

Steps:

• 1. Bring vegetables, tomatoes, water, cheese rind, and 1 teaspoon salt to boil in a soup kettle or pot. Reduce heat to medium-low; simmer, uncovered and stirring occasionally, until vegetables are tender but still hold their shape, about 1 hour. (Soup can be refrigerated in airtight container for 3 days or frozen for 1 month. Defrost if necessary and reheat before proceeding with recipe.).
• 2. Add beans and cook just until heated through, about 5 minutes. Remove pot from heat. Stir in pesto (or rosemary-garlic mixture). Adjust seasonings, adding pepper and more salt, if necessary. Ladle soup into bowls and serve immediately.