|by Barbara Scott-Goodman|
The salad days are here! Barbara Scott-Goodman proves that there's no limit to the ways in which nature's freshest ingredients can be combined to ...
Tip: Try minestrone soup for more results.
1 - 10 of 10 for thick minestrone soup
In 8-quart pot, ... with salt and pepper. Serve with grated cheese. Makes about 15 cups very thick soup; add extra water or broth if you like it thinner.
In large kettle ... Return meat to soup, scoop marrow ... tomatoes. Simmer rapidly, uncovered, for 10 minutes, or until most of the liquid has evaporated.
Saute onion, celery ... Add to boiling soup pot. Cover and ... 15 minutes. Add salt and pepper to taste. Serve with hot Italian bread for a complete meal.
In large pan, ... leaf. Ladle into soup bowls. Top each ... oven, uncovered, heat until cheese melts. Or put in microwave and heat until cheese has melted.
Use a large ... if you like thick soup.) When ready, ... gets too thick). Can be frozen and reheated. Keeps about a week in the refrigerator. Serves 1 Army.
Choose a stockpot ... it later on. (Minestrone must never be ... it is soupy thick. If you should fine the soup is become too ... week in the refrigerator.
This recipe takes ... on diagonal 1/4" thick. Peel potatoes, ... cubes. Add to soup with can tomatoes. ... and cook for 30 minutes, stirring occasionally.
Soak the beans ... full ladles of soup; make other ... to stand for 20 minutes after cooking, then pour over the croutons. Sprinkle with cheese and serve.
Saute pork until crisp, then add onions and garlic; cook until onion is tender, but not brown. Add spaghetti sauce and next 7 ingredients, mixing ...
In a medium-size ... potatoes are soft. Soup should have a nice, thick consistency, but if ... Sprinkle with Parmesan cheese. Makes about 8 one-cup servings.
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