Minestrone Rosemary Soup Recipe

Rosemary Minestrone Soup (with slow cooker option)

WebFeb 21, 2014 · Slow cooker directions: Add all ingredients except for pasta, canned beans, zucchini, green beans, and half the herbs to a slow …

Rating: 5/5(1)
1. Saute onions, celery, butternut squash, potato, and two tablespoons each of rosemary and parsley in olive oil until softened in a large pot, about 5 minutes.
2. Add garlic and tomato paste; stir to coat and saute for about one more minute.
3. Cover with vegetable broth, season with salt and pepper, and add optional parmesan cheese rind; bring to a boil, cover, and simmer for 30-40 minutes.
4. Remove parmesan cheese rind, if applicable.

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Classic Italian Minestrone Soup Recipe The …

WebOct 11, 2022 · Add the zucchini or yellow squash and green beans. Season with paprika, rosemary, and a generous pinch of kosher salt and pepper. …

1. In a large Dutch oven, heat the extra virgin olive oil over medium heat until shimmering but not smoking. Add onions, carrots and celery. Raise heat to medium-high, if you need to, and cook, tossing regularly, until the veggies soften a bit (about 5 minutes or so). Add the garlic and cook another minute, tossing regularly.
2. Add the zucchini or yellow squash and green beans. Season with paprika, rosemary, and a generous pinch of kosher salt and pepper. Toss to combine.
3. Now add the crushed tomatoes, broth, fresh thyme, bay leaf and Parmesan rind (if using.) Bring to a boil, then reduce the heat to a gentle simmer and partially cover the pot. Let simmer for about 20 minutes or so.
4. Uncover the pot and add the kidney beans. Cook for another 5 to 10 minutes.

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Minestrone Soup {Quick & Healthy Soup Recipe}

WebNov 7, 2021 · In a large, heavy pot or Dutch oven over medium-low, cook bacon, stirring occasionally, until lightly browned, about 6 minutes. …

1. In a large, heavy pot or Dutch oven over medium low, cook bacon, stirring occasionally, until lightly browned, about 6 minutes. Remove from pan and place in between two paper towels set atop a dinner plate. Blot lightly and set aside. Drain most of the excess fat from the Dutch oven. Add 1 tablespoon olive oil, squash, onion, carrots, celery, and garlic. Sauté over medium heat, until the vegetables begin to soften, about 8-10 minutes. Add the kale in batches as it fits in the pot, stirring so that it cooks down. Once kale has lightly wilted, add the tomatoes, 6 cups chicken stock, bay leaf, salt, pepper, and thyme. Bring to a boil, then lower the heat and simmer uncovered for 20 minutes, until the vegetables are tender.
2. Meanwhile, cook the pasta according to directions. Drain and set aside.
3. Once soup has simmered and the vegetables are soft, discard the bay leaf. Add the beans, cooked pasta, and reserved bacon and heat through. The soup should be fairly thick, but add additional chicken stock as needed. Serve hot drizzled with olive oil and topped with Parmesan cheese.
4. To toast baguette: Place rack in upper third of oven and preheat to 425 degrees F. Brush both sides of each baguette slice with olive oil and place on a baking sheet. Cook until golden and toasted, about 6 minutes. Serve warm with soup.

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