Thursday, February 2, 2012

Minestrone Soup


I love soup!  My husband,..... not so much.  I always make Melt in your mouth Rolls when I make soup.  That way he can have a little bowl and fill up on bread.  I will be posting my Homemade Roll recipe tomorrow.  What can I say.  
I live to make him happy! 
Start by soaking the beans in a 2 cup measuring cup overnight.  Change the water a couple of times.  This reduces the amount of gases in the beans.  
Who doesn't want that!
 Saute the onion and garlic in a dash of olive oil, in the cooking pot.  Add water, bouillon, ham bone and drained beans.

To make this Vegetarian use vegetable stock and 
don't use a cooking bone.

Traditional cooking ~ bring to a boil and simmer for 2 hours and 15 minutes covered.

Pressure Cooking ~ bring to pressure. In my Pressure cooker, I have a little yellow button that pops up when it has reached pressure. 

Reduce heat while maintaining pressure.
Cook for 15 minutes.
Use quick release method.
Remove bones and shred meat and add meat back to stock.
Add veggies to the pot.

Traditional cooking ~ return to a boil and simmer for 1 hour covered.

Pressure Cooking ~ bring to pressure and cook for 10 minutes. Use quick release method

Add the pasta and simmer for 8-10 minutes until the pasta is finished.  Stir in parsley and salt and pepper. Can be served with a  sprinkle with 
Parmesan Cheese
 Serve!


Minestrone Soup
(recipe by http://twistedflavor.blogspot.com)
1/2 cup white bean, soaked overnight
dash of Olive Oil
1 cup onion, chopped
2 cloves garlic, crushed
ham bone or ham hock
10 cups water
6 beef bouillon cubes
3 carrots, chopped
2 celery stalks, chopped
2 potatoes, peeled and chopped
4 oz green beans
4 tomatoes, chopped
1/2 cup macaroni
2 Tbsp chopped parsley
salt and pepper to taste.

In olive oil saute onion and garlic until clear.  Add water, bouillon cubes, drained beans. Bring to a boil, reduce heat to a simmer.  Simmer covered for 2 1/4 hours.  Add carrots, celery, potatoes, green beans and tomatoes.  Simmer for 1 hour and add macaroni.  Cook 8 - 10 minutes without lid , stirring occasionally until macaroni is finished.  
Stir in parsley and salt and pepper.  Can be served with a sprinkle of Parmesan Cheese.

Print Recipe

Enjoy!

To learn more about pressure cooking, 
see our new page things we LOVE!

Love,
Barbara