Best Great Aunt Lillians Minestrone Soup Recipes

EASY MINESTRONE SOUP

Steps:

• Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add celery, carrots, and onion. Cook, stirring frequently, until onion begins to turn translucent, about 4 minutes. Add garlic and stir until fragrant, about 30 seconds.
• Add vegetable broth, marinara sauce, tomato paste, and Italian seasoning. Stir to combine. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, until carrots are soft, about 10 minutes.
• Add pasta and zucchini. Cook until pasta is tender, about 10 minutes. Stir in beans, kale, salt, and pepper. Remove from heat and allow soup to cool slightly. Spoon into individual bowls and garnish with Parmesan cheese.

LELLI'S MINESTRONE SOUP

Steps:

• Saute onion in the margarine,.
• Add the above ingredients and simmer for at least 1 1/2 hours.
• Process at least half of the soup in a blender, or use a stick blender.
• Add 1/3 cup uncooked macaroni,1/4 cup parmesan cheese and 1 cup half & half.
• Cook for at least 20 minute more and serve with crusty bread and additional parmesan cheese.
• You can also add a small can of garbanzo beans with the macaroni, cheese and milk.

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.

CONTEST-WINNING EASY MINESTRONE

Steps:

• In a large saucepan, saute the carrots, celery and onion in oil and butter until tender. Add garlic; cook 1 minute longer., Stir in the broth, tomato sauce, beans, chickpeas, tomatoes, cabbage, basil, parsley, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add macaroni; cook, uncovered, 6-8 minutes or until macaroni and vegetables are tender., Ladle soup into bowls. Sprinkle with cheese. Freeze option: Before adding cheese, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

BEST DARN MINESTRONE SOUP AROUND

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.

GREAT-AUNT LILLIAN'S MINESTRONE SOUP

Steps:

• 1. Heat two tablespoons of olive oil over medium heat in a large soup pot.
• 2. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
• 3. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
• 4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
• 5. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
• 6. I like to serve with homemade croutons and Parmigiano-Reggiano cheese sprinkled on top.