Sunday, January 16, 2011

Vegetarian minestrone soup recipe

Vegetarian minestrone soup recipe

  • This recipe for vegetarian and vegan minestrone soup is filled with healthy and low-fat vegetables, and slowly simmered for maximum flavor. Vegetarian minestrone soup is makes for a light and healthy lunch or dinner soup, just add a side salad and you've got a meal. Because it contains no oil, this vegetarian minestrone soup recipe is very low in fat. You may also want to try this Crockpot vegetarian minestrone soup recipe, or this vegetarian minestrone with mock chicken.
  • 4 cups vegetable broth
  • 4 cups diced tomatoes
  • 1 tbsp chopped fresh basil
  • 1/2 tsp oregano
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1/2 onion, chopped
  • 3 zucchini, chopped
  • 1 cup green beans, chopped
  • 3 cloves garlic, minced
  • 1 bay leaf
  • salt and pepper to taste
  • 1 1/2 cups macaroni pasta
  • In a large pot, combine all the ingredients except the pasta. Simmer over low heat for at least one hour, or until vegetables are tender.
  • Add the pasta and bring to a slow simmer. Cook for another 20 minutes, or until pasta is done cooking.
  • Remove bay leaf before serving. Enjoy! 

A.) Vegetarian food network 

  • Vegetarian Chef Sara Harrel: Everyone’s idea of camping and cottage-ing is different. Whether roughing it with a backpack, tent and campfire, parking an RV at a campground, or chilling at an air-conditioned lake house with all the amenities, there are a few things that most campers and cottagers face.

  • Limited storage and cooking facilities, multiple taste preferences and a need for kid-friendly, easy, fun menus—you’re suppose to be on holiday, after all!—can make vegetarian cooking a challenge.  So, keep it simple, and try some of these tips.
  • Oatmeal with fresh fruit
  • Baked goods - English muffins, sandwiches (cheeses, soy cheese, soy deli “meats”, egg, salads)
  • Breakfast muffins with preserves
  • Scrambled eggs or tofu
Soy milk - the aseptic kind requires no refrigeration
  • Juice Coffee, tea
  • Pita bread (doesn’t get crushed) with various fillings: hummus, leftover scrambled eggs or tofu, Mexican refried beans, cheese or soy cheese, marinated and grilled tofu, nut butters etc, soy “deli”, plus some fresh veggies and greens.
  • Chilled soups: gazpacho made with grilled tomatoes, fruit soup, cucumber and yogurt etc.
  • Legume (chick peas, lentils, etc.) salads with whole grain bread.
  • Veggie dogs and burgers with coleslaw
  • Veggie faux chicken, beef etc  - especially handy if you’re preparing both meat and meatless recipes
  • Marinated and grilled tofu with veggies and baked potatoes
  • Pasta or other grains with grilled veggies and sauce
  • A ‘make your own fajita bar’ with grilled veggies, beans, meatless strips, cheese or soy cheese, salsa and tortillas
  • Chili
  • Stews

  • Round out the meals with plenty of fresh fruit and veggies. For camping and more rustic cottage-ing, select sturdier, longer-lasting fruits that need little or no preparation, are less likely to bruise and will keep longer, such as apples, pears, oranges. For veggies, try bell peppers, corn—grilled in the husk, it’s a campfire or BBQ classic!—onions, broccoli, cauliflower, radishes, celery root, kale, collards, potatoes, yams, cabbage, fennel, celery, carrots, and grape tomatoes.

  • And don’t forget to buy or make your own vegan marshmallows to enjoy the traditional campfire favourite, S’mores!
B.) Vegetarian french onion soup recipe

  • French Onion Soup is generally off-limits for vegetarians and vegans because it's made with beef broth. Well, pine no more for this ooey-gooey masterpiece that will warm you from head to toe. It can be vegetarian (with cheese) or vegan (with no animal products at all).
  • Sautéeing the onions long enough to get them carmelized and sweet takes time - at least 45 minutes. The good news is you can do other things during that time, as they don't take much attention.
Each recipe serves four.

Basic Ingredients:

  • 1 tbsp. olive oil
  • 1 tbsp. non-dairy margarine
  • 5 small onions, chopped
  • 3 cloves garlic, minced or pressed
  • 1 1/2 tbsp. flour, optional
  • 6 cups vegetable or onion broth*
  • 1 tsp. sugar
  • 1 tsp. vegan Worcestershire sauce (most contain anchovies; read closely) OR 1 tsp. soy sauce
  • 4 slices day-old French or multi-grain baguette
  • Vegetarian option: Cut four thin slices Swiss cheese; large enough to cover the baguette slices
  • Vegan option: Mix 1-2 tbsp. tahini (sesame seed paste) with 1 tbsp. light miso
  • Check out the vegetarian/vegan bouillon options at the grocery store and specialty food stores. This soup recipe was tested using a simulated beef-flavoured broth. It produces a lovely dark brown-caramel colour and a rich flavour. Read the ingredients carefully for animal by-products. There are some excellent vegan options to be found.
  • Heat oil and margarine in a large non-stick soup pot. If your pan is not non-stick, add two tablespoons oil with the margarine.
  • Chop onions and add to the pan. Stir well to coat onions.
  • Sauté over medium heat, stirring often for about 5 minutes.
  • Add garlic and stir well; simmer an additional 1-2 minutes.
  • Turn heat down to lowest setting; cover pan with lid and allow to cook for 1 hour (about 60 minutes). Check occasionaly to ensure onions are not sticking or burning.
  • If using flour, stir it in and cook 3-4 minutes.
  • Add broth, sugar, and worcestershire/soy sauce. Heat through.
  • Preheat broiler.
  • Pour soup into individual French onion soup bowls. Top each with a slice of bread with a cheese slice (vegetarian) or spread the bread with a dollap of tahini/miso mixture (vegan).
  • Broil in the oven until topping is golden. Keep a close eye out for burning; this should not take more than 5 minutes.
C.) Vegetarian lentil soup recipe

  • 1 pound French green lentils
  • 4 cups chopped yellow onions (3 large onions)
  • 4 cups chopped leeks, white part only (2 leeks)
  • 1 tablespoon minced garlic (3 cloves)
  • 1/4 cup good olive oil, plus additional for drizzling on top
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
  • 1 teaspoon ground cumin
  • 3 cups medium-diced celery (8 stalks)
  • 3 cups medium-diced carrots (4 to 6 carrots)
  • 3 quarts chicken stock
  • 1/4 cup tomato paste
  • 2 tablespoons red wine or red wine vinegar
  • Freshly grated Parmesan cheese
  • In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
  • In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
D.) Recipe minestrone soup vegan

  • Nothing feels more like home than homemade soup, whether it's vegetable soup or a beloved classic like minestrone. Most minestrone soups, though, are made with meat bases, taking them off the menu for vegetarians and vegans. No more, though. This recipe is classic minestrone without the meat.
  • This soup is great as the first course of a meal, but it does well as a meal by itself too, especially when it's served with a salad and vegan garlic bread (recipe also below). So pull up to the table and enjoy this robust, savory soup.
  • 1 16-ounce bag navy beans
  • 10 cups water
  • 2 cups vegetable broth
  • 1 Tbsp. extra virgin olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 potato, diced
  • 1 carrot, diced
  • 1 stalk celery, diced
  • Optional vegetables: ½ cup green beans, 1 small zucchini diced, 1 cup coarsely chopped cabbage
  • 2 14.5-ounce cans diced tomatoes
  • 2 bay leaves
  • 1 ½ tsp. parsley
  • 1 tsp. sweet basil
  • ½ tsp. thyme
  • ½ tsp. salt
  • ½ tsp. pepper
  • vegan pasta (see recipe below)
  • Rinse and sort beans (navy beans seem to have more foreign material with them than other beans, so sort carefully!). In a pot, add beans and 8 cups of water. According to package directions, beans can either be soaked overnight and then simmered for two hours the following day; or boiled for two minutes, then allowed to soak for one to two hours, and then simmered for two hours afterward; or slow-cooked in a crockpot for several hours. Add remaining two cups of water, then continue to simmer the beans until tender. Add vegetable broth.
  • Heat oil in skillet over medium-high heat. Saute onion and garlic, stirring constantly, until golden, then add potatoes, carrots, and celery and saute for another 2 to 3 minutes. Add vegetables to pot of beans.
  • Add tomatoes (and any optional vegetables desired) and spices. Simmer for 30 minutes to an hour, until carrots and potatoes are soft. In the meantime, make vegan pasta. Add to pot and simmer another 5 to 7 minutes.
 E.) Vegetarian vegetable soup recipe

  • 1 large onion, chopped
  • 6 ribs celery, chopped
  • 2 tbsp. vegetable oil
  • 1 small head broccoli, cut into florets
  • 1 small head cauliflower, cut in florets
  • 3 large potatoes, peeled and cubed
  • 3 large carrots, chopped
  • 1 medium zucchini, diced
  • 1 medium yellow squasyh, diced
  • 1 turnip diced
  • 1/2 head cabbage, shredded
  • 1 parsnip, diced
  • 1 small sweet potato, diced
  • 1 20 oz. can diced tomatoes and juice
  • 1/2 C frozen lima beans
  • 1/2 C frozen green beans
  • 1/2 C frozen corn
  • 1/2 C frozen peas
  • 2 quarts water
  • 1/2 tsp. garlic flakes
  • 1 tsp. dried basil
  • 1/4 tsp. dried thyme
  • 1 tsp. cumin powder
  • 1 tsp. chili powder
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. oregano
  • 1 tsp. parsley flakes
  • 1 tbsp. honey
  • 3 tbsp. soy sauce or tamari
  • In a large kettle, saute the onin and celery in oil until the onions are translucent. Add vegetables and water. Add seasonings and bring to a boil. Reduce to a simmer and let
  • simmer for 2 hours or until vegetables are tender.
  • Makes 8-10 servings

Sunday, November 14, 2010

Olive garden minestrone soup recipe

Olive Garden Minestrone Soup Recipe

  • Ingredients:2 tablespoons olive oil
  • 1 small onion, chopped
  • ½ cup zucchini, chopped
  • ½ cup frozen cut Italian green beans
  • ½ stalk of celery, chopped
  • 4 garlic cloves, cloves
  • 4 cups of hot, low salt vegetable stock
  • 1 (15 oz) can red kidney beans, drained
  • 2 (15 oz each) cans small white bean, drained
  • 1 (14 oz) can chopped tomatoes
  • ½ cup carrot, chopped
  • 2 tbsp fresh parsley, chopped
  • 1 ½ tsp dried oregano
  • ½ tsp ground black pepper
  • ½ tsp dried basil
  • ¼ tsp dried thyme
  • 3 cups hot water
  • 4 cups fresh baby spinach
  • ½ cup small shell pasta
  • Salt to taste
  • How to Cook Minestrone Soup:Heat 2 tbsp of olive oil over a medium heat in a large saucepan. Add onion, celery, garlic, green beans and zucchini in the oil until the onions begin to turn translucent.
  • Add vegetable stock, drained tomatoes, beans, carrots, hot water and spices. Bring it to the boil, reduce heat, cover it and simmer for 10 min.
  • Add spinach leaves and pasta and cook until pasta is ready 5-10 min. Dish up into warm bowls seasoned and peppered to taste.
Also known as:
  • Vegetarian Minestrone Soup
  • Cooking Italian Minestrone Soup

A.) Olive Garden Menu 

  • I created this Olive Garden Menu website to help you get the best and latest information regarding my family’s favorite place to eat. It was important for me to provide my readers with useful tips and advice that will help them save money. Though some people may believe getting their hands on Olive Garden coupons is a difficult thing to do, I am here to tell you it is easier than you think. I understand how valuable they can be when you locate them, and how long it takes searching through individual sites looking for them. For that reason, I decided to put Olive Garden coupon information here when I did find it in hopes that I would be able to cut down on the time you spent scavenging for them.
  • Everything on the Olive Garden menu tastes great, but things have a way of tasting better if you are able to save some of your hard earned cash. First of all, let me tell you that although I find many opportunities to save on the web, you can also find coupons for Olive Garden at other places also. I have had some success getting them in my Sunday paper. At other times, I have been surprised to find offers in the mail. It also doesn’t hurt to ask your server if they have any. You would be surprised what you can get by just asking.
  • Some folks are embarrassed to turn one in with their bill. Everyone has to understand that if companies did not want you to use them; they would not make them available. Establishments like this one understand that they serve a very important purpose. This restaurant knows that it gets customers through their doors that may have not normally come in and taken a look at the Olive Garden menu. Their hope is that these people keep coming back.
  • I want to personally thank you for visiting my site and I sincerely hope I am able to help you. See you at one of the restaurants soon.
 B.) Olive Garden Salad Dressing

  • 1/2 C. Mayonnaise
  • 1/3 C. White Vinegar
  • 1 tsp. Vegetable Oil
  • 2 Tbsp. Corn Syrup
  • 2 Tbsp. Parmesan Cheese
  • 2 Tbsp. Romano Cheese
  • 1/4 tsp. Garlic Salt – or one clove garlic minced
  • 1/2 tsp. Italian Seasoning
  • 1/2 tsp. Parsley Flakes
  • 1 Tbsp. Lemon Juice
  • sugar (optional)
Olive Garden Salad Mix
  • Place all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar. You can enjoy your Olive Garden salad dressing for about 10 days if stored in an air tight container in the refrigerator. Another great use for the Olive Garden salad dressing is you can use it for a marinade for vegetables or even meats that you might like to grill. So you can see the Olive Garden salad dressing, can be used in more than one way.
  • Making Olive Garden Salad Dressing at home is easy to do. You can make other recipes that taste just like they do in a restaurant.
C.) Olive Garden Recipes

  • I really enjoy eating at nice restaurants, like Olive Garden, one of the favorite places to eat. Not because I don't enjoy cooking, but because I enjoy good food. But honestly doesn't eating out get really old and expensive? Wouldn't it be great to have your favorite Olive Garden recipes for you to make at home? Like their Fettuccine Alfredo with bread sticks.
  • Maybe you entertain a lot, or having friends over for a casual dinner, but you are running out of ideas what to make. When cooking for others you want to prepare something that everyone will enjoy and hopefully get you lots of compliments. A sure fire way to impress family and friends is to cook copycat restaurant recipes at home. How would you like to make something like these for dinner for your friends or family?
  • Olive Garden - Breadsticks, Lasagna, Sangria.
  • Applebee's - Baby Back Ribs, Fiesta Lime Chicken.
  • Boston Market - Creamed Spinach, Spicy Rice, Macaroni and Cheese, Meatloaf.
  • Chili's - Boneless Buffalo Wings, Fajitas, Southwestern Chicken Chili.
  • Popeye's - Cajun Rice, Dirty Rice.
  • Red Lobster - Cheddar Biscuits, Clam Chowder, Shrimp Diablo
  • T.G.I.Friday's - Baked Potato Skins.
  • This is only a sample of the scrumptious recipes you will get in the Copycat recipes cookbook, there are many many more.
  • No worries, you don't have to be a chef, or need all kinds of special ingredients. These are simple recipes that you can prepare at home that taste as good as your favorite restaurant dishes. You will be amazed at how easy they are to cook and they don't take alot of time to make.
Here is a sample recipe:
  • Fettuccine Alfredo Sauce
  • 1 1/2 cup milk
  • 1 1/2 cup heavy cream
  • 1/2 cup imported Parmesan cheese, grated
  • 1/2 cup imported Romano cheese, grated
  • 6 egg yolks from fresh jumbo eggs
  • Salt and black pepper to taste
  • HEAT milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.
  • PLACE egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering).
  • SEASON to taste with salt and black pepper. Serve over your favorite pasta.
  • Start enjoying the Olive Garden and other recipes as much as I have.
D.) Vegetarian Minestrone Soup Recipe

  • 2 tsp Olive oil
  • 2 Cup chopped onion
  • 4 Garlic cloves, minced
  • 1 Celery stalk, chopped
  • 1 Medium carrot, chopped
  • 1 tsp Oregano, minced
  • 1 tsp Basil, minced
  • ½ tsp Rosemary, minced
  • ½ tsp Black pepper
  • 1 Bay leaf
  • 1 Cup zucchini, chopped
  • 5 Cups vegetable stock
  • 2 Cups cooked beans
  • 1 Cup dry pasta
  • 2 Cups chopped tomatoes
  • Water, as required
  • Parsley, for garnishing
How to make Vegetarian Minestrone Soup:
  • Sauté onion, bay leaf and garlic in olive oil for 5 minutes.
  • Add celery, carrot, basil, oregano and rosemary. Cover and simmer for about 10 minutes, stirring occasionally.
  • Add zucchini, vegetable stock and water. Cover and simmer for 15 minutes.
  • Add beans and simmer for 5 more minutes.
  • Bring the soup to a boil and add pasta. Cook, stirring occasionally, until pasta is tender (7-10 minutes).
  • Stir in the tomatoes and serve, topped with Parsley and sprinkled with black pepper.
  • Vegetarian Minestrone Soup is ready.
E.) Carrabba's Minestrone Soup Recipe

  • Try this.. it comes very, very close to the stuff at Carrabba's. :)
  • Minestrone Like Carrabbas
  • start with a basic Mire poix (diced onions, carrots, and celery) and garlic, they are first sweated in unsalted butter and extra virgin olive oil.
  • Then green beans, cabbage, and zucchini are added and softened.
  • Then you add soup stock (vegetable or chicken) bay leaves, salt, pepper, potatoes, diced tomatoes, ham hock, and a chunk of Romano cheese. Allow to cook until potatoes are soft.
  • Remove the cheese rind and ham hock, and add cannellini beans, kidney beans, and garbanzo beans (all canned with their juices), stir in grated Romano and serve.
  • If you are vegetarian you can leave out the ham hock, but it does add a depth of flavour that is yummy. :)

Thursday, November 4, 2010

Minestrone Soup Recipe

Minestrone Soup Recipe

  • "This soup is very filling and healthy. If possible use fresh vegetables and herbs from the garden. If you like, you can replace the kidney beans with cannelini beans."
  • 4 cups vegetable stock
  • 2 (14.5 ounce) cans stewed tomatoes
  • 1 large potato, cubed
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 1 large head cabbage, finely chopped
  • 2 tablespoons Italian seasoning
  • 1 (15 ounce) can kidney beans
  • 3 cups fresh corn kernels
  • 1 large zucchini, sliced
  • 1 cup uncooked orzo pasta
  • salt and pepper to taste
  • In a large soup pot combine the vegetable stock, the undrained tomatoes, potato, onion, celery, carrot, cabbage and Italian seasoning. Bring to a boil and reduce heat. Simmer for about 15 minutes.
  • Stir in the beans, corn, zucchini and pasta; simmer for 10 to 15 more minutes until the vegetables are tender. Season with salt and pepper.

A.) Olive garden minestrone soup recipe 

  • 3 tablespoons olive oil
  • 1 cup minced white onion (about 1 small onion)
  • 1/2 cup chopped zucchini
  • 1/2 cup frozen cut italian green beans
  • 1/4 cup minced celery (about 1/2 stalk)
  • 4 teaspoons minced garlic (about 4 cloves)
  • 4 cups vegetable broth (Swanson is good *note: Do not use chicken broth!*)
  • 2 (15 ounce) cans red kidney beans, drained
  • 2 (15 ounce) canssmall white beans or 2 (15 ounce) cans great northern beans, drained
  • 1 (14 ounce) can diced tomatoes
  • 1/2 cup carrot, julienned or shredded
  • 2 tablespoons minced fresh parsley
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 3 cups hot water
  • 4 cups fresh baby spinach
  • 1/2 cup small shell pasta
  • Heat three tablespoons of olive oil over medium heat in a large soup pot.
  • Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
  • Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
  • Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
  • Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
  • Makes about eight 1 1/2 cup servings.
 B.) Vegetable minestrone soup recipe 

  • 2 tablespoons olive oil or vegetable oil
  • 2 medium zucchini, cut in half lengthwise and thickly sliced (about 3 cups)
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried rosemary leaves, crushed
  • 4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
  • 1 can (about 14.5 ounces)  diced tomatoes, drained
  • 1 can (about 19 ounces) white kidney beans (cannellini), rinsed and drained
  • 1/2 cup uncooked corkscrew-shaped pasta (rotini)
  • 1/4 cup grated Parmesan cheese (optional)
  • Heat the oil in a 6-quart saucepot. Add the zucchini, garlic and rosemary and cook until the zucchini is tender-crisp.
  • Stir the broth and tomatoes in the saucepot and heat to a boil.  Reduce the heat to low. Cover and cook for 10 minutes.
  • Increase the heat to medium.  Stir in the beans and pasta and cook for 10 minutes or until the pasta is tender. Serve with the cheese, if desired.
C.) Easy minestrone soup recipe

Preparation Time

  • 20 minutes
Cooking Time

  • 45 minutes
Ingredients (serves 4)
  • 3 bacon rashers, rind removed, roughly chopped
  • 2 carrots, peeled, chopped
  • 2 celery sticks, chopped
  • 1 desiree potato, peeled, chopped
  • 2 garlic cloves, crushed
  • 1L (4 cups) beef stock
  • 1 300g can red kidney beans, rinsed, drained
  • 1 425g can rich and thick finely chopped tomatoes (Ardmona brand)
  • 40g (1/2 cup) 3-minute rollini pasta (Nanda brand)
  • Salt & freshly ground black pepper
  • 1/3 cup chopped fresh continental parsley


  •       Place the bacon, carrots, celery, potato and garlic in a large saucepan and stir to combine. Cook over high heat, uncovered, stirring often, for 5 minutes.
  • Add the beef stock, red kidney beans and tomatoes to the pan, cover and bring to the boil. Reduce heat to medium-low. Simmer, covered, stirring occasionally, for 30 minutes or until the vegetables are tender. (To freeze the soup, see note).
  • Increase heat to high. Add pasta and cook, uncovered, stirring occasionally, for 3 minutes or until pasta is al dente. Season with salt and pepper. Ladle into serving bowls and sprinkle with parsley. Serve immediately.
  • Serving suggestion: Crusty white bread.
To freeze
  • For up to 3 months: Set aside for 15 minutes to cool slightly before placing in fridge for 45 minutes to cool completely. Place serving-sized portions or whole quantity in shallow airtight containers. (If thawing in microwave, they should also be heatproof and microwave-safe.) Label.
To thaw
  • Place in the fridge for 10 hours (single portion) or 24 hours (whole quantity) or until thawed.

To reheat

  • Place whole thawed quantity in a large saucepan, cover and bring to the boil over high heat. Continue from step 3. For serving-sized portions, add 1 1/2 tbs of pasta for each serve.

Microwave reheating

  • 1 frozen portion - cover and heat on Medium/ 500watts/50%, stirring every 3 minutes, for 9 minutes or until thawed. Stir in pasta and heat on High/800watts/100%, stirring every 2 minutes, for a further 4-6 minutes or until hot and pasta is al dente. For whole frozen quantity - as for 1 portion (above) but thawing time is 15-20 minutes, then add pasta, and reheating time is 8-10 minutes.
D.) Crockpot minestrone soup recipe  

  • 1/2-3/4 lb browned ground meat (I use turkey)
  • 2 16 oz cans diced tomatoes
  • 1 16 oz can tomato sauce
  • 7 cups water
  • 4 beef bouillon cubes
  • 1/2 onion, chopped
  • 1 clove garlic
  • 1 1/2 tsp italian seasoning
  • 1 small pkg frozen veggies
  • 1 15 oz can white (navy or cannelini) beans
  • 1 cup pasta (we like small cheese filled ravioli or tortellini)
  • Dump everything except the pasta in the crockpot and simmer on low all day (6-8 hrs). Turn up to high and add the pasta (may need to add more water, just stir and check it out). Simmer on high about 1 hour until pasta is cooked through. Top with parmesan cheese.
  • Enjoy!
E.) Healthy minestrone soup recipe

  • If you are anything like me and have spent the majority of the last two weeks gorging yourself on chocolate, sweets, biscuits or anything else in your eyeline whilst watching the box, then your body can breath a huge sigh of relief that its January. Yep – its 2010 and its time to get fit and healthy!
  • Like most people I expect you will be starting your fitness regime this week, so why not compliment your exercise with a healthy recipe that will not only feed the body with the essential “5-a-day”, but will make perfect use of any left-over Christmas veg. Plus after all that sales shopping, it wont make a dent in your wallet either.
  • People loves this fantastic healthy recipe that was sent to us by one of our very own nutritionists.
  • And if you dont see youself as the next Nigella Lawson, then dont worry….its simple. Give it a try and let us know how you get on.
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 1 stick of celery chopped
  • 1 carrot, diced
  • 1 garlic clove, finely chopped
  • 1.1 litres (2 pints) chicken stock
  • 2 large tomatoes, seeded and chopped
  • 200g chopped spinach
  • 100g canned chickpeas, cannellini beans or red kidney beans, drained and rinsed
  • 50g uncooked small shell pasta
  • 1 small courgette diced
  • 2 tablespoons fresh basil, chopped
  • Heat the olive oil over medium heat in a large saucepan. Add the onion, carrots and celery and saute until softened. This should take about 5 minutes. Add garlic and continue cooking for another minute. Stir in the chicken stock, tomatoes, spinach, beans and pasta. Bring to a boil over high heat. Reduce heat and simmer for 10 minutes. Add courgette. Cover and cook for 5 minutes more.
  • Remove from heat season with salt and pepper and stir in the basil. Serve immediately
  • Let us know how you get on. If you have any healthy recipes that you would like to share with us then get in touch.   
 F.) Vegetarian minestrone soup recipe

  • This recipe for vegetarian and vegan minestrone soup is filled with healthy and low-fat vegetables, and slowly simmered for maximum flavor. Vegetarian minestrone soup is makes for a light and healthy lunch or dinner soup, just add a side salad and you've got a meal. Because it contains no oil, this vegetarian minestrone soup recipe is very low in fat. You may also want to try this Crockpot vegetarian minestrone soup recipe, or this vegetarian minestrone with mock chicken.
  • 4 cups vegetable broth
  • 4 cups diced tomatoes
  • 1 tbsp chopped fresh basil
  • 1/2 tsp oregano
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1/2 onion, chopped
  • 3 zucchini, chopped
  • 1 cup green beans, chopped
  • 3 cloves garlic, minced
  • 1 bay leaf
  • salt and pepper to taste
  • 1 1/2 cups macaroni pasta
  • In a large pot, combine all the ingredients except the pasta. Simmer over low heat for at least one hour, or until vegetables are tender.
  • Add the pasta and bring to a slow simmer. Cook for another 20 minutes, or until pasta is done cooking.
  • Remove bay leaf before serving. Enjoy!
G.) Italian minestrone soup recipe

Italian Minestrone Soup Recipe
(serves 3-4)
  • 1 medium red onion (chopped)
  • 1 tbsp olive oil
  • 2 diced carrots
  • 1 sweet red pepper (chopped)
  • 1 stick of celery (chopped)
  • 500g passata
  • 600ml hot vegetable stock
  • 1 tbsp Worcestershire sauce
  • 50g pasta twirls or similar
  • 250g cannellini beans (drained)
  • Crusty bread
  • To make this tasty Italian minestrone soup firstly cook the chopped red onion in olive oil, in a large pan over a low heat until soft.
  • Next add the carrots, chopped celery, sweet red pepper and stir well (heat for 5 mins stirring occasionally).
  • Add the passata, hot vegetable stock, Worcester sauce and pasta to the pan, stir well and simmer for 15-20 mins until the pasta is soft.
  • Add the cannellini beans to the pan and heat for 5 minutes. Serve with warm crusty bread. Quick and easy.