Minestrone Soup II Recipe
This is an extra rich and savory minestrone with bacon, ground beef, red wine, and condensed onion soup. Garbanzo beans, spinach, zucchini, carrots, and celery add nutrition and visual appeal.
A great soup for dinner, can be made as spicy as you like, and freezes wonderfully. Add freshly grated Parmesean to the top, and serve with a hot crusty piece of ciabatta bread. YUM!
Lots of fresh vegetables and elbow macaroni in a hearty chicken stock are the stars of this standard minestrone. The recipe calls for only minced garlic, dried parsley, and salt for seasoning -- great when you are using really fresh and flavorful produce
A soup of ground beef and stewed tomatoes simmered with onions, carrots, potatoes and celery in beef bouillon seasoned with thyme, bay leaf, and basil.
Classic French soup with tons of onions and Worcestershire sauce. The soup is ladled into bowls and topped with toasted French bread and Swiss cheese.
I created this soup after becoming tired of the excess salt and lack of veggies in canned minestrone. I recalled a great bowl of minestrone that was overflowing with rich vegetables at the 'Sheepherder's Inn' in Sacramento, California. Great with a hearty bread, romaine salad and a nice Merlot!
Tomatoes are slowly cooked with onions and celery, then pureed and strained and cooked again with seasonings to make a thick, smooth soup.
This is a very good soup; it tastes just like pizza! Garnish with mozzarella cheese.
A great Italian soup that incorporates a wide variety of vegetables and is topped with flavorful Parmesan cheese.
Slow cooking ease combined with fantastic flavor has made this a favorite at our house & even kid's 'yuk-lima beans' have turned into 'YUM--LIMA BEAN SOUP.'