By Susan MYKRANTZ

 As the weather gets cooler, soup is a great way to warm up and minestrone is a great soup to have on the menu. Minestrone might have originated in Italy, where its name means big soup and loosely translated, minestrone means Yum.

Minestrone soup is a thick vegetable and pasta-based soup, but some recipes also add beef, pork or poultry. When it comes to the vegetables, they can be anything that you have in the garden, but usually minestrone consists of celery, onions, garlic, carrots, tomatoes, olive oil, pasta and it’s often topped with shredded Parmesan and the pasta or starch of your choice. This week, Cook Simply features a variety of minestrone recipes but they have one thing in common, they are all yummy. And don’t forget to add breadsticks or crunchy bread with your soup for a hearty meal that will warm you from the inside out and fill you up. So, enjoy and until next time, simply cook

Minestrone with Turkey

2 medium onions, chopped

1 medium carrot, sliced

1 celery rib, sliced

1 garlic clove, minced

1 tablespoon olive oil

4 cups homemade turkey stock

1 14 ½ ounce diced tomatoes, undrained

2/3 cups peas, corn and green beans

½ cup uncooked macaroni

1 teaspoon salt

¼ teaspoon dried basil

¼ teaspoon dried oregano

¼ teaspoon pepper

1 bay leaf

 Cup cooked turkey

1 small zucchini chopped into ¼ inch cubes

¾ cup grated parmesan cheese

In a dutch oven, saute the onion, carrot, celery and garlic in oil until tender. Add broth, macaroni and seasonings. Bring to a boil and reduce heat. Simmer, uncovered for 5 minutes. Add turkey and zucchini and cook until zucchini is crisp tender. Discard bay leaf and serve with parmesan cheese. Serves 6.

Minestrone

2 tablespoons oil or bacon fat

¼ to ½ pound ham, cut in small pieces

1 large onion

1 medium carrot, chopped

1 stalk celery, chopped

1 large tomato, chopped. (You can also use 1 cup canned tomatoes, slightly mashed.)

1 large can kidney beans, undrained

2 quarts meat broth, or 2 quarts water, plus 1 chicken and 1 beef bouillon cube.

1 large potato, diced

1 tablespoon dried basil

1 clove of garlic, minced

1 package frozen green beans

1 cup elbow macaroni

Salt and pepper to taste

Heat the bacon grease in a skillet. Cook ham and onion until tender, do not overcook. Transfer the ham and onion to a large sauce pan. 

Add carrots, celery, tomato, kidney beans and meat broth. Simmer covered for 30 minutes. Add potato, basil, garlic, salt and pepper. Simmer, uncovered for 15 minutes.

Add green beans and macaroni. Simmer until the soup has thickened and the ingredients are tender. Serve in bowls and garnish with parmesan cheese if desired. Serves 8 to 10.

Meatball Minestrone

For meatballs

1 pound lean ground beef

¼ cup finely chopped onion

1 egg

¼ cracker crumbs

1 teaspoon salt

¼ teaspoon pepper

Mix ingredients together and shape into 16 one-inch meatballs. Brown in a skillet until browned.

In a large saucepan combine these ingredients and heat to a boil:

1 large can tomato sauce with tomato bits

2 ½ cups water

1 can kidney beans, undrained

1 cup sliced celery

¼ cup uncooked macaroni

½ teaspoon oregano

¼ teaspoon thyme

When the vegetables and macaroni come to a boil, add meatballs, cover and simmer for 25 to 30 minutes. Serves 4

Zucchini Minestrone

1 quart tomato juice and 1 ½ cup water

1 pint frozen tomato and zucchini

1 cup chopped celery

½ cup chopped onion

½ cup thinly sliced carrots

½ cup chopped red or green pepper

1 4 ounce can mushroom pieces and stems, undrained

2 teaspoon dried basil

1 ½ teaspoon dried oregano

1 teaspoon salt

½ teaspoon pepper

1 ¼ cup macaroni

Bring juice, water and tomato/zucchini mixture to a boil. Add vegetables and seasonings. Reduce heat and simmer 20 minutes until vegetables are just tender. Add pasta and cook 8-10 minutes until pasta is tender. Ladle into bowls and garnish with sharp cheddar cheese or grated parmesan cheese. Serves 8.