Best Hearty Minestra Base With Cranberry Beans Potatoes And Pork Recipes

MINESTRONE SOUP I

Minestrone Soup I image

All the food groups are represented. Serve this hearty soup with lightly toasted bread to get every last drop. Recipe can be doubled.

Provided by A. Hatton

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone

Yield 6

Number Of Ingredients 15

Ingredients

4 tablespoons margarine
¾ cup chopped onion
¼ cup chopped celery
½ cup chopped carrots
1 (19 ounce) can cannellini beans
½ cup shredded cabbage
1 (14.5 ounce) can stewed tomatoes
1 tablespoon tomato paste
1 ½ cups cubed potatoes
1 quart chicken broth
2 cloves garlic, minced
2 tablespoons dried parsley
1 teaspoon salt
½ cup elbow macaroni
½ cup grated Parmesan cheese

Steps:

Melt butter or margarine in a heavy pot over medium heat. Add onion, celery, and carrots; saute for a few minutes.
Add beans, cabbage, tomatoes, tomato paste, potato, stock, garlic, parsley, and salt to the pot. Bring to a boil, cover, and reduce heat. Simmer for approximately 1 hour until vegetables are barely tender.
Add pasta, and simmer for 30 minutes more. Correct seasoning, and serve hot with grated cheese.

Nutrition Facts : Calories 292.3 calories, Carbohydrate 41.1 g, Cholesterol 5.9 mg, Fat 9.6 g, Fiber 7.2 g, Protein 12.3 g, SaturatedFat 2.5 g, Sodium 765.9 mg, Sugar 5.3 g

MINESTRA

Minestra image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 to 6 cloves garlic, crushed
1/8 pound pancetta, sliced and chopped
2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
1 medium onion, chopped
2 pounds escarole, washed and coarsely chopped (2 medium bunches or 1 large bunch)
2 (14-ounce) cans, cannellini beans, drained
1 quart prepared chicken stock or broth
A couple pinches ground nutmeg or fresh grated nutmeg
Coarse salt and black pepper
Shaved Parmigiano-Reggiano, for topping
Warm, crusty bread, for mopping

Steps:

In a deep, large, heavy pot over moderate heat, saute garlic and pancetta in extra-virgin olive oil for 3 minutes. Add onions and cook 1 or 2 minutes longer.
Add the greens and wilt them down to fit them all in the pot. Add beans, broth, and nutmeg, salt and pepper. Cook over moderate to medium-high heat for 12 minutes, or until greens are no longer bitter. Serve with shaved cheese, bread, and good red wine.