How To make Great Northern Minestrone
1 c Idaho Great Northern Beans
rinsed Water 1/2 c Chopped onion
1 t Minced garlic
1 tb Dry basil
1 t Dry oregano
1 t Salt
Pepper, to taste Leftover ham or beef bones 16 oz Tomatoes, undrained
4 c Thinly sliced vegetable
:
(carrots, zucchini, --celery, cabbage) 1/2 c Small macaroni
1/4 c Chopped parsley
Grated Parmesan cheese
Add beans to 3 cups boiling water; boil for 2 minutes. Cover and let stand 1 to 4 hours. Drain and rinse well. Place beans in kettle. Add 6 cups water, onion, garlic, basil, oregano, salt, pepper and ham or beef bones. Bring to boil. Cover and simmer 1 hour or until beans are almost tender. Add tomatoes, vegetables, macaroni and parsley, breaking up tomatoes. Cover and simmer 1/2 hour longer or until ingredients are done. Add more water if a thinner consistency is desired. Adjust seasonings. Serve with grated Parmesan cheese. Makes 2 to 2-1/2 quarts. Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 <Electronic format by Karen Mintzias>
How To make Great Northern Minestrone's Videos
Ultimate Minestrone Soup - So Good!!
❤️GET THE COOKBOOK: A delicious minestrone soup bursting with flavor! Full of fresh herbs, spices, vegetables, pasta, and beans, and topped with shaved parmesan cheese!”
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The Best Ham and Bean Soup with Cheat Cornbread
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Homemade Minestrone Soup (Slow Cooker)
An easy-to-make, Minestrone soup recipe that tastes 1000 times better than the Olive Garden’s version! My minestrone soup is loaded with good for you veggies, like spinach and zucchini. It’s also protein packed with red kidney beans and great northern beans. You’ll be full for hours from this healthy, nutritious soup!
Full Recipe:
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Great Northern Bean & Ham Soup | Easy And Delicious Soup Recipe | MOLCS Easy Recipes
Great Northern Bean & Ham Soup
1 ln Great Northern Beans - rinse & soak overnight
1 lb Smoked Ham or 1 Ham Hock
1 Tbsp Olive Oil
1 Large Onion - diced
3 Ribs Celery - chopped
3 Carrots - chopped
1 Tbsp Brown Sugar
1 tsp Thyme
1 Bay Leaf
4 C Chicken Broth
4 C Water
1 Tbsp Fresh Parsley - chopped
Salt & Pepper to taste
Rinse beans and place in a medium sized bowl. Cover with water and soak overnight.
Drain beans.
In a large dutch oven heat oil, add onions & celery. Cook a few nminutes then add the carrots. Cook untuil onions start to
turn translucent, approx 5 - 7 minutes. Add pepper to taste & thyme. It's best not to add the salt until after the beans have cooked, it
can effect the texture of the beans.
Add brown sugaar into mixture stirring well. Add ham, chicken broth, water & bay leaf Add beans and cover with lid.
Cook on a low simmer for 2 - 2 1/2 hours. Top with fresh parsley.
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My Italian friend gave me a recipe for Easy Bean Soup! So delicious you'll want more!
My Italian friend gave me a recipe for easy bean soup! So delicious you want more!
This is a very simple and light Italian bean soup that is quick and easy to prepare. This easy bean soup is so tasty that you will definitely want more.
Recipe:
2 carrots
2 small onions
1 large onion
2 garlic cloves
1.5 liters (6 glasses) water
3 black peppercorns
olive oil
1 celery stalk
1 can of chopped tomatoes
2 cans of white beans
100 g spinach
2 teaspoons dried basil
1 teaspoon dried oregano
salt to taste
pepper to taste
100 g spinach
Parmesan
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Homemade Minestrone Soup!! - Hearty Italian Soup Recipe
How to make homemade minestrone soup! This hearty soup is great for the fall when you can use gleanings from the garden. It's filling but not heavy like cream soups. It's just a great healthy vegetarian soup! Serve it up with warm bread sticks right out of the oven and you've got the perfect meal ready in under an hour!
What you'll need:
2-3 Tbsp olive oil
1 small zucchini, chopped
1/2 cup green beans, fresh or frozen (75g)
1 small onion, chopped
1 medium carrot, grated
1 rib celery, chopped
4 cloves garlic, minced
1 (15.5oz can) light red kidney beans (439g)
1 (15.5oz can) great northern beans (439g)
1 (14.5oz can) stewed tomatoes (411g)
32 ounces vegetable broth (1.9L)
1 tsp salt
1 1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp dried thyme leaf
3 cups water (700ml)
2 ounces spinach (2 cups fresh or 1/4 box frozen) (30g)
1/2 cup dried pasta (50g)
parmesan cheese (optional)
In a large dutch oven or soup pot, saute the zucchini, green beans, onion, carrot and celery over medium-high heat. When the onions become translucent, add garlic and saute another few minutes.
Add in kidney and great northern beans as well as the tomatoes, vegetable stock, seasonings and salt. Bring to a boil and turn heat down to low and simmer for 20 minutes.
Add in water, spinach and dry pasta. Again, bring to a boil and simmer for 10-20 minutes or until pasta is cooked to your liking. Serve with breadsticks and parmesan cheese.
Makes about 10 cups of soup. Serves 4 well. Enjoy!
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