can someone teach me how to make good minestrone soup?
14 Nov 09
First start up with frying diced onion and garlic (if you like) in olive oil, also add the herbs you like, I use rosemary, sage and thyme but they may vary to suit your taste. When the onion turns golden throw in diced veggies, they can be everything and anything but the trick is to have as many as you can and keep them in the same quantities (as for volume). So there you go with celery, peas, carrots, tomato, pepper, leek, chard, beans, potatoes and really everything you can get your hands on. Don't let them fry, just add water in the pan as for the number of bowls you mean to do more one (because it'll evaporate), cover and let cook. Remember to add salt and pepper if you like, and to mix sometimes, with a spoon. If, instead of the water you use chicken stock it'll be more tasty and have more flavor, instead if you like a more delicate flavor, just plain water will do the trick. Some people put pasta, when the minestrone soup looks nice and smells yummy it's almost ready, then take some small pasta and throw it in, check the required cooking written on the box and let it cook together with the soup for that time, no more and no less. Otherwise just serve it, it depends very much on tastes and preferences if you like with pasta or without. There you go, your minestrone is done!
• United States
15 Nov 09
It is veye asy to prepare minestrone soup at home..You can find thousands of recipes in the internet..Here is one that I found at indobase.com: Ingredients: • 1 cup Macroni (boiled) • ½ cup Cabbage (shredded) • 1 cup Tomato Puree • 1/2 cup Milk • 1 tsp Ginger Paste • 4 cups Water • Salt and pepper to taste • Grated cheese for garnishing How to make Minestrone Soup: • In a pan boil tomato puree, ginger paste, water and milk. • Add cabbage, macroni, salt and pepper. Boil well. • Sprinkle grated cheese and serve hot. An yet another recipe from grouprecipes.com is: Ingredients 1/2 cup shredded cabbage 1 (14.5 ounce) can stewed tomatoes 1 tbsp. of tomato paste 1 1/2 c. of cubed potatoes 1 qt. of chicken broth 2 cloves of minced garlic 2 tbsp. of dried parsley 1 tsp. of salt 1/2 c. of elbow macaroni 1/2 c. of grated Parmesan cheese 4 tbsp. of margarine 3/4 c. of chopped onion 1/4 c.of chopped celery 1/2 c. of chopped carrots 1 (19 oz) can of cannellini beans Directions First you want to add butter to a pan over medium heat. Saute the onion, celery, and carrots until tender. Next you can add the beans, cabbage, tomatoes, paste, potato, stock, garlic, parsley, and salt. You will want to let this boil before lowering the flame to low for around 60 min. Once the veggies are barely tender, add the pasta and simmer for approx. 30. Check your seasonings and ladle into bowls while still hot! Hope this helps you..
15 Nov 09
I use a broth to begin with and cook there diced green beans, carrot, potato. I always have in the freezer boiled dry bean (add a handful) and some cut pasta. Then I add pesto. I make pesto for the whole year and freeze it when the basil is cheap (basil, olive oil, garlic and blender). When everything is cooked I serve and top with parmesan cheese.