How To make Upstate Minestrone Soup
1 lb Italian sweet sausage
1 tb Olive OR Vegetable oil
1 c Diced onion
1 ea Clove garlic, finely minced
1 c Sliced carrots
1 ts Crumbled basil
2 ea Small zucchini, sliced
1 cn (1 - lb) Italian pear
Tomatoes, chopped, undrained 2 cn 10 3/4 oz beef boullion OR
3 beef boullion cubes plus
1 1/2 cups hot water
2 c Finely shredded cabbage
1 ts Salt
1/4 ts Pepper
1 cn (1 lb) great northern beans,
Undrained Small amount chopped parsley Slice sausage crosswise about 1/2 inch thick; brown in oil in deep saucepan or Dutch oven. Add onion, garlic, carrots and basil; cook for 5 minutes. Add zucchini, tomatoes with liquid, boullion, cabbage, salt and pepper. Bring soup to boil; reduce heat and simmer, covered, for 1 hour. Add beans with liquid; cook another 20 minutes. Garnish with parsley.
How To make Upstate Minestrone Soup's Videos
Minestrone Soup, Rolled Chicken Parmesan & Homemade Italian Bread #843
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It’s Italian Night! Take what you have in your fridge for the ulitmate Minestrone Soup with cavatelli pasta. Roll up some chicken breasts with mozzarella and spices for a new take on Chicken Parmesan with a side of Homemade Bread in the dutch oven.
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The Heart of the Plate | Mollie Katzen | Talks at Google
Mollie Katzen changed the way a generation cooked with the publication of the Moosewood Cookbook in the 1970s. Hailed by the New York Times as one of the best-selling cookbook authors of all time, she is widely credited with having brought vegetarian cuisine into the mainstream.
Her new cuisine is sharper, livelier, and more relaxed than ever. Optional enhancements to each recipe allow cooks to improvise, taking dishes in many different directions according to their own tastes.
About the Chef: Mollie Katzen, with over six million books in print, is listed by the New York Times as one of the best-selling cookbook authors of all time. A 2007 inductee into the James Beard Cookbook Hall of Fame—and largely credited with moving plant-based cuisine from the fringe to the center of the American dinner plate—Katzen has been named by Health Magazine as one of The Five Women Who Changed the Way We Eat, and she has been a member of the faculty at Healthy Kitchens, Healthy Lives, the groundbreaking annual symposium co-hosted by The Culinary Institute of America and the Harvard School of Public Health, since its inception.
Perfect Puree Soups: Free Home Cooking School @Indie Cooks
Potage Passion Party! Industry Cooking Happy Hour…
Potage is simply the French word for “soup” but here in the states… It generally refers to a thick and hearty purée-style soup like Potato-leek or split pea…
Purée soups are the third soup making technique that I’ll be covering…
I’ll start with a review of the 2 other main soup making techniques… clear & cream soups…
Then I’ll cover the purée soup method…
And if you know how to make one purée soup, you know how to make them all….
I think an autumn squash soup with a mini grilled cheese on the side should fit the bill nicely tonight!
The Ingredients I’m using: Butternut Squash, Onions, Broth, pumpkin spice and yogurt to finish… So easy…
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Slow Cooker Broccoli Cheese Soup
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Minestrone Soup for a Crowd: The Ultimate Comfort Food
Minestrone soup is a delicious and hearty dish that is perfect for a cold winter day. It's also a great way to use up leftover vegetables and beans, making it a budget-friendly and eco-friendly option.
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