How To make Hunter's Minestrone
FIRST PART:
2 ts Salt
3 qt Water
2 1/2 lb Beef, cubed
1 Garlic clove, crushed
1 Bay leaf
SECOND PART:
1 Carrot, large, sliced
2 Celery sticks, sliced
1 Onion, medium, cut in 8ths
1 cn Kidney beans (12 to 16 oz.)
1 cn Tomato paste w/garlic (6 oz)
1 Handful green beans(or more)
- halved or quartered 4 Roma tomatoes; chopped
1/2 c Chianti or other red wine
1 ts Basil leaves
2 ts Creole seasoning
1 1/2 ts Oregano leaves
THIRD PART:
8 oz Pasta shells
1/2 ts Paprika
2 ts Sugar
FIRST PART: Bring the water to a boil. Put in all first part ingredients and then simmer, covered, for 3 hours. SECOND PART: Add all second part ingredients to pot and simmer for 30 minutes. THIRD PART: Add all third part ingredients to pot and simmer for and additional 30 minutes. Serve with lots of garlic bread.
How To make Hunter's Minestrone's Videos
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Hunter's Minestrone
Check out this delicious recipe in my new cookbook series Family, Friends and Weekends Volume 1 app.chatbooks.com/tylerflorence
Healthy Minestrone Soup | Michela Chiappa
My Family Minestrone with Roasted Veg is really simple to make and perfect for feeding babies, fussy teenagers and hungry adults. Puree roasted root veg, courgette and tomato and serve as a healthy meal to baby but add stock and spaghetti to the mix and you have a truly delicious and hearty soup.
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Tyler Florence's Ultimate Summer Minestrone | Tyler's Ultimate | Food Network
Tyler makes a rustic, creamy minestrone topped with fresh basil and mint pesto!
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Fried chicken, burgers, spaghetti and meatballs – if you're going to have only one recipe for these crowd-pleasing classics, it might as well be the ultimate – Tyler's Ultimate.
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Summer Minestrone
RECIPE COURTESY OF TYLER FLORENCE
Total: 40 min
Prep: 10 min
Cook: 30 min
Yield: 6 to 8 servings
Ingredients
1/4 cup extra-virgin olive oil
2 garlic cloves, peeled and minced
1 medium onion, diced
1 bay leaf
3 sprigs fresh marjoram
2 tablespoons chopped fresh basil leaves
2 celery ribs, peeled and chopped
1 bunch asparagus, cut into 1-inch pieces
2 cups young green beans, cut into 1-inch pieces
2 cups shelled English peas (or substitute frozen)
Kosher salt and freshly ground black pepper
2 quarts low-sodium chicken stock, enough to cover
1 cup heavy cream
Basil and Mint Pesto, recipe follows
1 bunch watercress or parsley
Basil and Mint Pesto:
1 cup fresh basil leaves
1 cup fresh mint leaves
1/2 cup Parmesan or Romano
1/2 cup pine nuts, toasted
4 garlic cloves, roughly chopped
1/4 teaspoon salt
1/2 cup extra-virgin olive oil
Directions
In a large, heavy pot add a 3-count of extra-virgin olive oil. Add garlic, onion, bay leaf, marjoram and basil. Saute gently until fragrant. Add the vegetables and cook a little of the moisture out, about 5 to 7 minutes. Season with salt and pepper. Dump in the chicken stock and heavy cream bring to a gentle boil. Reduce heat and simmer uncovered for 15 to 20 so the flavours can come together - do not let it boil hard. Remove half of the vegetables from the pot and puree and add back to the pot to thicken. Simmer for 5 to 7 minutes until the vegetables are just tender. Serve each bowl with a spoonful of basil and mint pesto on top, a drizzle of extra-virgin olive oil and some freshly ground black pepper. Garnish with watercress or parsley.
Basil and Mint Pesto:
Yield: Prep Time: 10 minutes
Put all the ingredients into a food processor and pulse until just combined and the pesto still has a lot of texture.
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Tyler Florence's Ultimate Summer Minestrone | Tyler's Ultimate | Food Network
How to cook minestone soup..
Hungarian Goulash (beef stew-soup)
The jury's out on whether it's a soup or a stew, but everyone agrees it's delicious! Big flavours from loads of paprika, garlic, onion and capsicum/bell peppers.
Fall-apart beef goes without saying ????????
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