How To make Blue Cheese Minestrone
2 lb Beef rib bones
2 1/2 qt Water
1 c Dried cranberry or kidney be
2 lb Smoked meaty ham hocks, cut
3 Large carrots, sliced crossw
1 Large onion, chopped
1/2 c Chopped fresh parsley
1 Clove garlic, minced or mash
1 ts Dry mustard
4 oz Uncooked lasagne, broken
1 oz Bleu cheese, crumbled
1/2 lb Cabbage, finely shredded
Salt to taste Place beef bones in kettle, cover with water, bring to a>>> boil, reduce heat, cover, and simmer for 4 hours. Chill bones and broth and remove fat from surface. Add beans and ham hocks, heat to boiling, reduce heat, cover, and simmer for 2 hrs. more. Chill and remove fat from surface; remove meat from bones; return meat to soup. Add carrots, onions, parsley, garlic, mustard, lasagne, and bleu cheese. Cover and simmer 2 hours more. Add cabbage; cook 5 mins. or until tender. Taste; add sat if necessary. Makes 8 servings. It sounds good to me. Let me know if anyone tries it. Gert Henningsen drkd50a 1/17 6:30 p.m.
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This delightful quick & easy recipe utilises fresh & frozen ingredients. It's a joy to make & tastes as fresh as spring.
The video was put together by two of our nutrition student placements from Leeds Beckett (Thank you Ellie & Ashley)
Ingredients:
1x white onion (peeled and finely sliced)
2x garlic cloves (peeled and finely sliced)
300g of frozen peas
300g of broad beans
150g frozen spinach
1litre vegetable stock
Handful of flat leaf parsley (washed and roughly chopped)
Handful of dill (washed and roughly chopped)
Salt and pepper to taste
150g pasta
400ml butter beans or chickpeas
1tbsp olive oil
parmesan cheese or vegan alternative
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BEST Minestrone Soup in the Instant Pot | Winter soup recipes | Vegan recipes | Instant pot recipes
BEST Minestrone Soup in the Instant Pot | Winter soup recipes | Vegan recipes | Instant pot recipes
#instantpotrecipes #vegetarianrecipe #lowcalorie #onepotrecipe #dinnerrecipe #instantpotvegetarian #chiliinapod
Instant Pot Minestrone Soup made in just minutes in the Instant Pot. Loaded with vegetables, pasta, beans, in a flavorful tomato sauce and vegetable broth. This tastes just like the Olive Garden minestrone soup. Vegetarian-friendly and can easily be made gluten-free and vegan. Serve with parmesan cheese and crusty bread or rolls for the perfect meal.
Servings : 4
Preparation time: 10 mins
Cooking time : 5 mins
Equipment used : Instant pot duo crisp 6 QT
Spice level : Low
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Ingredients:
1 tablespoon olive oil
1 tablespoon minced garlic
1 cup onion diced
2 stalks of celery diced
3/4 cup carrots peeled and diced
3/4 cup Zucchini diced into ½ inch moons
1 cup Marinara sauce, store bought
½ cup Dry elbow macaroni OR any pasta of your choice
1.5 cup cooked kidney beans or 15 ounce can, rinsed and drained
1.5 cup cooked white beans or 15 ounce can, rinsed and drained
4 cups Low sodium vegetable broth (32 OZ)
2 cups baby spinach
½ teaspoon Salt
2 tsp Italian seasoning
1/4 tsp Black pepper powder
1 tsp Paprika
Garnishing:
1/4 cup Parmesan cheese freshly grated (optional, skip for vegan)
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