Do you have a good recipe for minestrone soup?
October 15th, 2009 by admin | Filed in Olive Garden Restaurant Recipes
I LOVE the one from the Olive Garden. Please share if you have or can suggest a good one.
Thank you
A can is NOT A RECIPE!!
Thank you.
this is the recipe i use from recipezaar…. it is called olive garden’s copycat recipe…….
taste just like it to me… the secret is adding red wine
Ingredients
3 tablespoons olive oil
1 cup minced white onion (about 1 small onion)
1/2 cup chopped zucchini
1/2 cup frozen cut italian green beans
1/4 cup minced celery (about 1/2 stalk)
4 teaspoons minced garlic (about 4 cloves)
4 cups vegetable broth (Swanson is good *note: Do not use chicken broth!*)
2 (15 ounce) cans red kidney beans, drained
2 (15 ounce) cans small white beans or great northern beans, drained
1 (14 ounce) can diced tomatoes
1/2 cup carrot, julienned or shredded
2 tablespoons minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3 cups hot water
4 cups fresh baby spinach
1/2 cup small shell pasta
Directions
Heat three tablespoons of olive oil over medium heat in a large soup pot.
Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
Makes about eight 1 1/2 cup servings.
here is the link to it also….
http://www.recipezaar.com/77585
Good Eating………….. =)
Just get it in a can like they do.
Ingredients
1 cup finely minced celery
1 cup finely minced onion
1 cup finely minced carrot
1/4 cup butter
1/2 cup garbanzo beans
1/2 cup kidney bean
1/2 cup dried whole peas
1/2 cup white pea beans
3/4 cup sliced carrot
3/4 cup coarsely chopped onion
3/4 cup sliced celery
3/4 cup chopped bell pepper
1/2 cup rice or barley
1 cup shell macaroni
2 tablespoons minced parsley
1 teaspoon oregano
1 teaspoon basil
2 teaspoons soy sauce
pepper
parmesan cheese
Directions
1Slowly saute finely minced onion, celery and carrot in butter until very brown.
2Add peas and beans and about 3 quarts of water.
3Cook slowly until beans are almost done (check garbanzos- they will take the longest) about 2 to 2 1/2 hours.
4Add the remaining vegetables, rice and spices and more water if necessary and cook another hour.
5About 20 minutes before serving time add the macaroni and more water if needed.
6Ladle into bowls and sprinkle with Parmesan cheese.
7Serve with crusty garlic bread.
Minestrone Soup Recipe
* 1 – 1 1/2 cups dried Cannellini or Great Northern Beans
* 2 ounces salt pork or pancetta
* 10 to 12 cups beef or chicken broth
* 1 onion, chopped
* 1 celery stalk, chopped
* 1 carrot, chopped
* 2 garlic cloves, chopped
* 1 cup loosely packed parsley, chopped
* 1/2 cup extra virgin olive oil
* 1/2 head savoy or curly cabbage, sliced
* 1 potato, diced
* 2 zucchini, diced
* 2 carrots, diced
* 2 cups chopped Italian styled peeled plum tomatoes
* Salt and freshly ground black pepper
* Parmesan cheese, grated for garnish
Method
1 Soak beans overnight in cold water. Drain beans, rinse, and place them in a large saucepan or stockpot. Add salt pork or pancetta and 6 cups of broth. Cover and bring to a boil. Reduce heat and cook gently for about 1 hour.
2 Heat oil in a separate large stockpot. Add chopped vegetables (onion, celery, carrot, garlic, parsley) and sauté gently 5 to 8 minutes or until lightly browned. Add remaining vegetables and tomatoes. Add remaining 5 cups broth. Simmer for 40 to 50 minutes or until vegetables are tender.
3 Remove salt pork or pancetta from beans. Dice finely. Transfer half of the beans to a food processor or a blender and blend into a paste. Add mashed beans to the vegetables. Add remaining whole beans, broth, and diced pork to vegetables.
4 Simmer 5 minutes longer. Season soup with salt and pepper. Serve with a sprinkle of grated Parmesan cheese.
Serves 10-12, easily. (This recipe makes a lot of soup!)
Note
Beans will absorb a great deal of liquid while cooking. Add more broth or water to replace lost liquid if needed, or the beans will stick.
Minestrone Soup
8 tablespoons butter
1 1/2 cups chopped onions
4 (14 ounce) cans chicken broth
4 (15 ounce) cans mixed vegetables, with liquid
2 (16 ounce) cans kidney beans, with liquid
2 (14.5 ounce) cans whole peeled tomatoes, with liquid
1 (16 ounce) package frozen chopped spinach
2 tablespoons tomato paste
4 1/4 teaspoons garlic powder
4 teaspoons dried parsley
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried basil
1 cup uncooked elbow macaroni
1/2 cup grated Parmesan cheese
1 cup canned garbanzo beans, drained
4 cups heavy cream
1/2 cup grated Parmesan cheese for topping
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.
INGREDIENTS
4 tablespoons margarine
3/4 cup chopped onion
1/4 cup chopped celery
1/2 cup chopped carrots
1 (19 ounce) can cannelloni beans
1/2 cup shredded cabbage
1 (14.5 ounce) can stewed tomatoes
1 tablespoon tomato paste
1 1/2 cups cubed potatoes
1 quart chicken broth
2 cloves garlic, minced
2 tablespoons dried parsley
1 teaspoon salt
1/2 cup elbow macaroni
1/2 cup grated Parmesan cheese
DIRECTIONS
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.
This is my favorite minestrone recipe – use good ingredients and it will be wonderful!
http://allthingsitalianinmt.wordpress.com/2008/09/30/recipe-early-fall-minestrone/
this is a CopyKat recipe for minestrone soup at a place called Lelli’s in the Detroit area….. I’ve not made this recipe, but I’ve had their soup many times… best ever!
Copy of Lelli’s Minestrone Soup
INGREDIENTS
•8 tablespoons butter
•1 1/2 cups chopped onions
•4 (14 ounce) cans chicken broth
•4 (15 ounce) cans mixed vegetables, with liquid
•2 (16 ounce) cans kidney beans, with liquid
•2 (14.5 ounce) cans whole peeled tomatoes, with liquid
•1 (16 ounce) package frozen chopped spinach
•2 tablespoons tomato paste
•4 1/4 teaspoons garlic powder
•4 teaspoons dried parsley
•1/2 teaspoon salt
•1 teaspoon ground black pepper
•1 teaspoon dried basil
•1 cup uncooked elbow macaroni
•1/2 cup grated Parmesan cheese
•1 cup canned garbanzo beans, drained
•4 cups heavy cream (try Half & Half)
•1/2 cup grated Parmesan cheese for topping
DIRECTIONS
1.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.
2.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.
3.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
Minestrone Abruzzese
Ingredients
1/2 C. flageolets (dried haricot beans)
1/4 C. chick peas
1/4 C. brown lentils
1/2 lb. pork rind
1 ham bone or pig’s trotter
1 pig’s ear
1/4 C. olive oil
1/4 C. finely chopped fat salt pork
1 clove garlic, finely chopped
2-3 sprigs parsley, finely chopped
2 carrots, diced
4 large ripe tomatoes
l bulb fininel, finely chopped
1 C. fresh lima (broad) beans
2 C. shelled green peas
4-5 leaves marjoram
1/4 lb fresh spinach, cut in ribbons
1/2 lb short thick noodles – optional
Grated Parmesan or Pecorino
Salt and pepper to taste
Preparation
Soak the dried vegetables in water overnight. The following day, half-cook them in unsalted water. In another pan boil the pork rind, ham bone or trotter and pig’s ear in salted water for about 2 hours. When the meat is tender, drain and cut into small pieces.
Heat the oil and fat salt pork in the pan in which the soup is to be made, and sauté the garlic, parsley and carrots until the garlic is golden but not brown and the carrot has softened. Add the tomatoes, the dried vegetables, drained, and all the remaining fresh vegetables and herbs, except the spinach. Season to taste with salt and freshly ground pepper, and cover with about 12 cups of water. Bring to boil and simmer gently for 1 hour. Add the spinach and the meat, and cook until the spinach is soft.
Noodles may be added if an even thicker minestrone is preferred, but as always, care must be taken not to overcook them.
Serve hot or cold, sprinkled generously with grated Parmesan or Pecorino (serves 6 to
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Minestrone Verde
1/4 Cup Olive Oil
1 Cup Chopped Onions
1 Cup Chopped Celery
1 Teaspoon Chopped Rosemary
2 oz. Prosciutto or pancetta, Cut Into Small Dice
3 Pounds of Green Vegetables of Choice- Green Beans, Peas, Spinach, Zucchini, Asparagus etc. Washed Dried And Cut Into Small Pieces
3 Tablespoons Chopped Fresh Parsley
2 Quarts Vegetable Broth or Water
Salt & Pepper
To Serve:
Grilled Garlic Bread
Grated Parmesan Cheese
Heat the oil over medium heat and add the onions and celery. Cook until translucent. Add the prosciutto or pancetta and cook until the mixture begins to take on color. Add the rest of the vegetables and herbs, and cook for a few minutes, stirring frequently. Add the broth or water and bring to a boil. Reduce heat and simmer until the soup has thickened and the vegetables are tender, about 40 minutes. Serve soup ladled on top of a slice of garlic bread into each soup bowl.
Note: This soup is very pretty served with fried zucchini flowers to garnish.
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