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Minestone
Soup Recipes (2)
Onion, Garlic, Vegetable Stock, Carrots, Celery,
Leeks, Potatoes, Zuchini, Green Beans, Mushrooms, Tomatoes, Kidney Beans,
Rice, Marjoram.
This Recipe is from Kath Tindall
Ingredients
2 large onions
2 garlic cloves (minced)
10 cups vegetable stock (or chicken stock)
2 large carrots
4 stalks celery and leaves
2 large leeks
2 large potatoes
3 small zuchinni
10 green beans
1 cup mushrooms (sliced)
825gm can tomatoes (chop tomatoes)
3 cups kidney beans (or baked beans)
1 cup cooked rice (white or brown) OR Macaroni
2 teaspoons majoram
Method
Use a large saucepan. Cook onions and garlic for 6 minutes in ½ cup of stock. When done - add the remaining stock, vegetables and tomatoes. Season with black pepper. Bring to boil and simmer for 1 to 2 hours (stirring occasionally). When cool, puree 3 cups of the soup in a blender, then return it to the pan. Add kidney beans (baked beans). Add rice (macaroni). Add majoram. Heat for another 5 minutes.
Minestone
Soup Recipes
Olive Oil, Leek, Bacon, Garlic, Beef Stock, Tomatoes,
Water, Soup Mix, Potatoes, Celery, Zucchini, Parsley, Black Pepper, Parmesan.
This Recipe is from Anonymous
Ingredients (Serves 6)
2 tablespoons olive oil
1 leek, halved & sliced
125g lean rindless short cut bacon, diced
2 cloves garlic, crushed
2 cups beef stock
4 tomatoes, peeled & chopped
1 tablespoon tomato paste
4 cups water
1 cup soup mix, rinsed
1 large carrot, peeled & diced
2 medium potatoes, peeled & diced
2 celery stalks, sliced
1 large zucchini, halved & sliced
1 tablespoon continental parsley, chopped
freshly ground black pepper
parmesan cheese to serve
Method
Heat oil in a large non-stick saucepan over medium heat. Add leek, bacon and garlic and cook for 2-3 minutes, stirring frequently. Add stock, tomatoes, tomato paste, water and soup mix. Bring to the boil. Reduce heat to low. Cover and cook for 30 minutes. Add carrot, potatoes and celery and cook for a further 10 minutes. Add zucchini, parsley and pepper to taste. Cook for a further 5-10 minutes or until zucchini is tender. Spoon soup into bowls and serve with parmesan cheese and crusty bread.
