Best Mamma Mia Minestrone Recipes

MAMMA MIA MINESTRONE SOUP

Mamma Mia Minestrone Soup image

This is a delicious "meal in a bowl" minestrone soup. This version tastes better made a day or two ahead of time and then reheated. This recipe was submitted by a friend of my in a church cookbook.

Provided by Shar-on

Categories < 4 Hours

Time 3h

Yield 1 large pot

Number Of Ingredients 15

Ingredients

1/4 lb pepperoni, rind removed and chopped
1/3 cup vegetable oil
1 large onion, coarsely chopped
2 cloves garlic, minced
1 stalk celery, cut into 1/4 inch slices
3 carrots, pared and diced into 1/4 inch cubes
2 medium zucchini, quartered and thickly sliced
1 cup shredded red cabbage or 1 cup green cabbage
1 (28 ounce) can Italian plum tomatoes, with juice,chopped
1/2 teaspoon salt
5 cups beef broth
2 teaspoons dried basil
1/2 teaspoon dried thyme
1 (19 ounce) can white cannellini beans, drained (white kidney beans)
granted parmesan cheese

Steps:

In a small saucepan simmer the pepperoni, in water to cover, for 5 minues: drain off water.
In large soup pot saute the pepperoni, onion and garlic in vegetable oil, stirring till veggies are clear.
Add the carrots, celery, zucchini and cabbage.
Cook and stir for 2- 3 minutes.
Add tomatoes and juice, salt and beef broth, then add basil and thyme.
Cover and simmer at least 2 hours.
Taste soup and add water or more broth if needed, and correct seasoning.
Add the drained beans for the last 15 minutes of cooking.
This soup will be rather thick.
Serve in soup bowls, topped with grated parmesan cheese.

Nutrition Facts : Calories 2364.8, Fat 126.5, SaturatedFat 28.6, Cholesterol 135.9, Sodium 6324.6, Carbohydrate 226.3, Fiber 59.7, Sugar 48.7, Protein 101.6

MAMMA MIA MINESTRONE

Mamma Mia Minestrone image

A hearty rib-stickin' cold day soup. This will taste better the second day, but it will probably be all eaten up by then.

Provided by NurseMarie

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup soft breadcrumbs
1 egg
2 tablespoons grated parmesan cheese
1 tablespoon chopped parsley
2 tablespoons minced onions
1 dash salt and pepper
1/2 lb ground beef (or half beef half pork)
15 ounces garbanzo beans, rinsed
14 ounces beef broth
14 ounces Italian stewed tomatoes
1 1/2 cups water
1 cup sliced mushrooms
1 teaspoon italian seasoning
1/4 cup ditalini or 1/4 cup bow tie pasta
5 ounces frozen chopped spinach, thawed and well drained

Steps:

Combine egg, bread crumbs, cheese, parsley, onion, salt pepper. Add ground beef; mix well and shape into about 36 meatballs.
Cook meatballs in a skillet about 8 minutes, until no longer pink; brown evenly.
drain fat, set meatballs aside.
In a large pot stir together beans, broth, undrained tomatoes, water, mushrooms, Italian seasoning. Bring to a boil, add pasta. return to boiling, then reduce heat and simmer, covered for 10 minutes (until pasta is tender).
Stir in spinach and meatballs.