How To make Mccormick's Minestrone
Ingredients: 1 cup dry beans (Great Northern
kidney, pinto,
lima, or mixture) 4 quarts plus 4 to 6 cups water :
divided
1/4 cup olive oil
1/4 cup chopped celery
1/4 cup chopped green bell pepper
1/4 cup McCormick(r) Instant Chopped Onions
1 tablespoon McCormick(r) Parsley Flakes
1/8 teaspoon McCormick(r) Instant Minced Garlic
1 can whole tomatoes (28 ounces) cut
into small pieces 1/2 lb spinach :
washed, stems
removed, and torn into bite- size pcs. 1 cup peeled -- diced potato
1 cup chopped cabbage
1 cup chopped zucchini
1/2 cup elbow macaroni
1 tablespoon McCormick(r) Beef Flavor Base
1 tablespoon McCormick(r) Season-All Seasoned Salt
1 teaspoon McCormick(r) Ground Thyme
1/4 teaspoon McCormick(r) Italian Seasoning
1/4 teaspoon McCormick(r) Ground Black Pepper
1/8 teaspoon McCormick(r) Rubbed Sage
Grated Parmesan cheese to serve
Instructions: * Pick over beans to remove stones and empty shells. Place in 4-quart bowl, add 2 quarts water, and soak overnight. Drain and rinse thoroughly. If preferred, follow instructions for quick-soaking method on package of beans. * * Place 2 quarts fresh water and beans in Dutch oven or large saucepan. Heat to boil, reduce heat, cover, and simmer 2 1/2 to 3 hours or until beans are tender. * Heat oil in skillet. Add celery, green bell pepper, chopped onions, parsley, and minced garlic. Saut
How To make Mccormick's Minestrone's Videos
MINESTRONE SOUP
Minestrone soup
Beth's Chicken Noodle Soup Recipe | ENTERTAINING WITH BETH
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BETH'S HOMEMADE CHICKEN NOODLE SOUP
Serves 8-10
INGREDIENTS
2 cups sliced carrots, into half moons (save peels, tops and ends)
2 cups of celery, sliced into half moons (save ends and any leafing parts)
1 yellow onion, quartered, skin on
2 cloves of garlic, peeled, quartered
1 tbsp peppercorns
2 bay leaves
8 sprigs of Thyme
1 whole chicken (cut up)
10 cups of water
1 cups of egg noodles
2 tsp of salt
2 tsp Italian Seasoning (dried basil, oregano etc)
8-10 tablespoons of chopped flat leaf parsley for garnish
METHOD:
Prep carrots and celery and place in a medium size bowl and set aside. Keep the carrot peels, and celery trimmings separately and set aside.
In a 5-quart stock pot add the carrot peels, celery trimmings, onion and garlic. Then add the peppercorns, bay leaves ad thyme.
Add 1 whole chicken that has been cut up into 8 pieces, and cut breasts in half, cutting through the bone with a chef's knife or kitchen shears.
Add 10 cups of water. Cover and simmer for 1 hour.
Remove cooked chicken with kitchen tongs and allow to cool.
Then strain the broth through a fine mesh sieve. Discard the solids and transfer the broth into a clean 5-quart stock pot. Add chopped celery, carrots, cover and simmer on medium high heat until vegetables are tender.
In a separate pot, cook egg noodles according to package instructions.
Meanwhile while the noodles and vegetables are cooking, prep the chicken. Remove and discard the skin. Shred chicken off the bone with 2 forks, and set aside.
Add shredded chicken to the pot, add salt and Italian seasoning and cooked egg noodles.
Ladle into soup bowls and garnish with chopped flat leaf parsley.
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Fabada Recipe
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96 ITALIAN MINESTRONE, DAVE'S VEGETARIAN SOUP
ONEMAN SHOW gives you a method to make at home a completely vegetarian, rich and HEARTY SOUP. You will love to eat any time. enjoy it.
Vegetable Minestrone/ Chow Mein/ 2 Big Salads -Healthy Easy & Delicious Plant Based Recipes
We are preparing three Healthy Easy & Delicious Plant Based Recipes during the month of January. I am your host, Leona Dooley. Welcome to Ebony Ivy & Thyme. Vegetable Minestrone/ Chow Mein/ 2 Big Salads are this week's Healthy Easy & Delicious Plant Based Recipes.
Recipes are posted in video.
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Minestrone soup with boiled egg recipe
made of veggies soup with boiled egg