How To make Michigan Minestrone Soup
4 oz Dried Butter Beans
2 oz Streaky Bacon, chopped
1 tb Olive oil
1 md Onion, peeled and finely
-chopped 1 Clove garlic, peeled and
-crushed 2 Sticks celery, finely
-chopped 1 lg Carrot, peeled and finely
-chopped 1/4 sm Cabbage, shredded
2 oz Pepperoni Salami, sliced
14 oz Canned Chopped Tomatoes
1 tb Tomato Puree
20 fl Chicken Stock
Salt and Pepper Bayleaf, Majoram and Fresh -Rosemary Crusty bread to serve Soak beans in cold water for 5 hours, or overnight. Drain, put in a saucepan and add enough water to cover. Bring to the boil and boil for 10 minutes. Reduce heat, cover and simmer for 30-45 minutes, until just tender. Drain and put to one side. Cook bacon in a large pan until crisp. Add olive oil, onion, garlic, celery and carrot. Cook, gently, stirring often, for 5 minutes. Add cabage and salami snf cook for 2 minutes. Put tomatoes, puree, stock, seasoning, herbs and cooked beans into pan. Bring to the boil, then simmer for 45 min until soft. Remove herbs. Serve with crusty bread. Source: CHAT Magazine
How To make Michigan Minestrone Soup's Videos
Year Round Harvest Recipe Minestrone Soup
A Italian hearty vegetable soup recipe that uses many wonderful fresh and preserved ingredients from the harvest. Showcasing tomatoes, baby spinach, carrots, onion and zucchini all fresh from the backyard garden. The Italian Herb Seasoning from the harvest of dried herbs adds such wonderful flavor to the broth. The balsamic vinegar adds a tiny bit of tang and compliments everything wonderfully.
YouTube Play List Year Round Harvest Recipes
I only used canned tomatoes and Italian herb seasoning from the harvest due to filming in the winter. Great fall harvest soup recipe to utilize freshly harvested ingredients
Italian Herb Seasoning Recipe
Minestrone Slow Cooker Recipe 8 HRS
Ingredients
PRODUCE
5 oz Baby Spinach
3 oz Carrot Chips Chopped Bite Size
1 1/2 cup Zucchini Sliced In Half Moons
1 1/2 cup Chopped White Onion
DRY GOODS
2 Pints Canned Tomatoes (Undrained)
3 qty of 32 oz each Vegetable Stock
15 oz Cannellini Beans Drained
15 oz Garbanzo Beans Drained
1 cup Dried Lentils
1/2 cup Pearl Barley
12 oz Dried Vegetable Pasta Fun Shapes
2 tbsp Divided Better Than Bullion Vegetable Base
2 tbsp Balsamic Vinegar From Modena
SEASONING
1 tbsp McCormick No Salt Vegetable Seasoning
2 tbsp Divided-Italian Herb Seasoning From Harvest
Instructions
Pour in the slow cooker vegetable stock, beans, tomatoes and balsamic vinegar. Sauté carrots till lightly charred then add in the onion. Once the onions have released their liquid put in the vegetable seasoning and 1 tbsp of the Italian Herb Seasoning. Sauté the carrots and onion for a few minutes then place it all into the slow cooker. In a separate pot put water from cleaning out the stock containers and 1 tbsp of better that bullion vegetable base cook till dissolved then place in the slow cooker. Turn the slow cooker on low. After 4 hours have passed place in the pearl barley into the slow cooker and most of the Italian Herb Seasoning. At the 7th hour of cooking time add in the lentils and the rest of the Italian herb. Cook the noodles in water and 1 tbsp of vegetable base cook till el dente, drain and rinse with cool water set aside. Place in the zucchini and spinach into slow cooker at the 7 1/2 hour mark of cooking. Cook the zucchini and spinach for only a half of an hour. Place the cooked noodles in a bowl first, vegetable mixture from slow cooker then top with broth.
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Pearl Barley
Balsamic Vinegar From Modena Italy
Lentils
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Cooking at Home When You’re Social Distancing: Chicken & Pasta Soup Recipe
Cooking can be cathartic, and during the coronavirus (COVID-19) pandemic, cooking at home can not only give you a healthy meal, but can help the health of your community by flattening the curve. With many restaurants now closed, an expert explains the importance of large scale social distancing and offers an easy recipe with common kitchen ingredients to make at home.
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My cousin from Italy gives us her opinion on the Olive Garden!
You NEED this HEALTHY LENTIL STEW for a FALL SEASON GO-TO.
If you are looking to boost your diet with a nourishing, nutritious, healthy one-pot meal, you've found it! I love this lentil stew because I can make a big batch and eat it all week long! It's the answer to chilly weather meal prep!
INGREDIENTS
3 small diced carrots
3 small diced celery stalks
1 small diced medium onion
¼ cup extra virgin olive oil
1 tsp chili flakes (as spicy as you like)
1 tsp sweet paprika (Spanish pimenton)
1 tsp oregano
2-3 garlic cloves, minced
3 ounces (85 grams) tomato paste
8 ounces (226 grams) crushed tomatoes
16 ounces lentils
8 cups vegetable broth or water or combination
8 ounces (4 cups or more) fresh spinach
EVOO to garnish
Parmesan cheese to garnish
Tiny cut chives to garnish
Salt and pepper to garnish...
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ABOUT ME
By the age of 6, there was early evidence that food would play an important role in my life. Practicing penmanship and kitchen creativity, I co-authored my first recipe, “Ham Slam”, with one of my older siblings. It had all the makings of a classic 1960’s American kitchen treasure, featuring gourmet ingredients like Campbell’s cream of celery soup and Durkee’s canned French Fried onion rings. It’s no wonder my culinary career promptly took a diversion until around the age of 40.
But spending years as an executive in the business of marketing brands such as Apple, Microsoft, and Sony Pictures didn’t snuff out my lifelong passion for travel, food, and wine. I eventually found my way back to my culinary roots when I turned my attention to studying technique at Cordon Bleu Paris, exploring new foodie concepts around Europe and documenting them in words and pictures.
I’ve been privileged to pen articles and columns in many publications, including the Food52, Huffington Post, msn.com, Zester Daily, Santa Ynez Valley Journal, Michigan BLUE Lakestyle Magazine, Olive Oil Times and Olive Oil Source, the world’s top-ranked olive oil-related websites.
In the process, there was one more thing I learned. Despite the explosion of global cuisines in restaurants all across the U.S., you can’t fully experience the wide world of flavor all from your own backyard, Toto.
Following that thought put me and my partner, George on a plane to Alicante Spain in 2014 where we have lived ever since. Our mission is to explore the aromas, ingredients and collective imaginations that are all part of Spain’s vast culinary heritage.
Tuscan White Bean Soup (VEGAN & ONE POT!)
This Tuscan white bean soup is made in one pot, ready in 30 minutes and perfect for meal prep! It’s vegan, gluten free, full of protein and perfect with some rustic (gluten free!) bread for dipping.
Full Recipe:
Diningwiththediva makes minestrone soup!!’