MINESTRONE SOUP RECIPES

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COURTESY OF SSCAC’S FOOD RESOURCES PROGRAM

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Based in Union, IA, The Outreach Program is a non-profit 501 (c)(3) corporation that organizes food packaging events around the country. With more than 300 million meals packaged to date, the organization’s mission is to provide food, safe water, education, and medical care to those in need at home and abroad. OUTREACH PROGRAM MINESTRONE SOUP RECIPES

OUTREACH GERMAN MINESTRONE SOUP...... 6

MAMA’s MEXICAN OUTREACH MINESTRONE...... 7

SLOW COOKER ROOT VEGETABLE MINESTRONE STEW...... 8

OUTREACH MINESTRONE STEW...... 9

OUTREACH MINESTRONE STIR-FRY...... 10

ASIAN OUTREACH MINESTRONE SOUP...... 11

SPRING OUTREACH MINESTRONE SOUP...... 12

AUTUMN OUTREACH MINESTRONE SOUP...... 13

MINESTRONE CASSEROLE...... 14

COURTESY OF SSCAC’S FOOD RESOURCES PROGRAM Dear Friends, Minestrone is a style of thick soup. The name means Big soup. There are so many variations of this soup, which is great because you are able to add whatever foods you like and have on hand. We have included variations based on seasonal vegetables. Included in this booklet are ways to make the soup with an ethnic twist and even into a stir fry meal, a stew and a casserole. Adding a variety of spices, you can also make the Outreach soup into a different meal. Try adding paprika, chili powder, bay leaves, curry powder, cumin, garlic, Adobo seasoning or Mrs. Dash.

Linda Hunchak Rohr Food Resources Manager South Shore Community Action Council 71 Obery Street Plymouth MA 02360 ®

OUTREACH GERMAN MINESTRONE SOUP

INGREDIENTS:

• 1 package Outreach Minestrone Soup Mix • 1-1/2 pounds ground beef, chicken or turkey • 2 medium onions, diced • 2 tablespoons beef bouillon granules • 6 cups water • Salt and pepper to taste • 1/2 to 1 teaspoon garlic powder • 1 bay leaf • 3 celery ribs, diced • 6 medium carrots, sliced • 3 medium potatoes, peeled and diced • 3 cups shredded cabbage • 1 small green pepper, chopped • 1 can (15-1/4 ounces) whole kernel corn, drained • 1 can (8-1/2 ounces) peas, drained • 1 can (8 ounces) cut green beans, drained

DIRECTIONS:

In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Add the salt, pepper, garlic, bay leaf, tomato juice, celery, carrots, potatoes, cabbage and green pepper. Add Outreach Minestone Soup Mix and water. Simmer, uncovered, for 25 minutes or until vegetables are tender. Stir in the corn, peas and beans; heat through. Discard bay leaf before serving. Enoy!

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MAMA’S MEXICAN OUTREACH MINESTRONE

INGREDIENTS:

• 1 Package Outreach Minestrone Soup Mix • 1 1/4 pounds ground beef, turkey or chicken • 1 (1.25-ounce) envelope taco seasoning mix • 1 small onion, chopped • 1/2 medium-size green bell pepper, chopped • Vegetable cooking spray • 2 garlic cloves, minced • 1 tablespoon chopped fresh basil • 6 cups low-sodium beef broth • 1 (10-ounce) can diced tomatoes and green chiles • 1 (15-ounce) can kidney beans, rinsed and drained • 2 small yellow squash or zucchini, chopped (about 2 cups) • 1 (6-ounce) bag fresh baby spinach • 3/4 cup shredded taco cheese

DIRECTIONS:

Cook ground beef, onion, and bell pepper and taco seasoning in a Dutch oven coated with cooking spray over medium heat, stirring often, 6 to 8 minutes or until beef is browned. Drain, add garlic, and sauté 1 minute. Stir in basil; cook, stirring constantly, 30 seconds. Add Outreach Minestrone Soup Mix and the rest of the ingredients. Bring mixture to a boil over medium-high heat, stirring occasionally. Reduce heat to low, and simmer, stirring occasionally, 8 to 10 minutes or until pasta is almost tender. Stir in spinach. Sprinkle each serving with shredded taco cheese. Enoy!

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SLOW COOKER ROOT VEGTABLE MINESTRONE STEW

INGREDIENTS:

• 1 Package Outreach Minestrone Soup • 2 cans (14.5 ounce) diced tomatoes • 2 tablespoons tomato paste • 4 cups vegetable, beef or chicken stock • 2 cups water • 1 cup carrots, diced • 1 cup parsnips, diced • 1 1/4 cup celery, diced • 1 1/2 cup white onion, diced • 1 cup red potatoes, cubed • 1 1/2 cup sweet potatoes, cubed • 4 cloves garlic, minced • 1 teaspoon dried oregano • 1/2 teaspoon dried rosemary • 1 teaspoon kosher salt • 1/2 teaspoon pepper • 1 can (15 ounce) red kidney beans, drained and rinsed • 1 cup baby spinach

DIRECTIONS:

Add all ingredients to the slow cooker except the beans, pasta and spinach. Cook on low for 6 to 8 hours, or high for 3 to 4 hours. Mix in the beans and pasta and cook on high for an additional 30 minutes. Turn off slow cooker and add spinach. Cover and cook for five more minutes or until spinach is wilted. Enoy!

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OUTREACH MINESTRONE STEW

INGREDIENTS:

• 1 pound ground beef, turkey or chicken • 1 small onion, chopped • 1 Package Outreach Minestrone Soup • 1 can (15 ounces) pinto beans, rinsed and drained • 1 can (14-1/2 ounces) stewed tomatoes • 1 can (11 ounces) whole kernel corn, drained • 1 can (4 ounces) chopped green chilies • 1 teaspoon salt • 1/2 teaspoon garlic powder • 1/2 teaspoon onion powder • 5 Cups of Water

DIRECTIONS:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker. Stir in the remaining ingredients. Cook, covered, on low 4-6 hours or until heated through. Enoy!

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OUTREACH MINESTRONE STIR-FRY

INGREDIENTS:

• 1 Package Outreach Minestrone Soup • 2 teaspoons extra-virgin olive oil • 1 cup chopped peeled eggplant • 1 stalk celery, chopped • 1 medium red bell pepper, chopped • 1/2 medium yellow onion, chopped • 1 carrot, chopped • 1 teaspoon dried Italian seasoning • 1/4 teaspoon crushed red chile flakes • 2 cloves garlic, finely chopped • 3 Roma tomatoes, cored and chopped • 1 cup chopped spinach • 1/3 cup chopped fresh basil • 1/2 teaspoon fine sea salt

DIRECTIONS:

Prepare 1 Package of Outreach Minestrone Soup using 5 cups of water. Heat oil in a large nonstick skillet over high heat. Add eggplant, celery, bell pepper, onion, carrot, Italian seasoning, chile flakes and garlic, and cook until the vegetables begin to soften and brown around the edges, about 5 minutes, adding a little water if needed to prevent sticking. Add tomatoes and continue to cook until the tomatoes soften and the mixture thickens slightly, about 3 minutes longer. Add Outreach Minestrone Soup mix, spinach, basil, and salt and cook 1 to 2 minutes longer to heat through. Enoy!

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ASIAN OUTREACH MINESTRONE SOUP

INGREDIENTS:

• 1 Package Outreach Minestrone Soup • 1 teaspoon soy sauce • 2 teaspoon fish sauce • 1 teaspoon sesame oil • 2 tablespoons chopped scallions • 1 tablespoon chopped basil or coriander • 1 tablespoon lemon juice • 1/2 cup cubed marinated tofu • 1 teaspoon Asian hot sauce

DIRECTIONS:

Prepare Outreach Minestrone Soup according to package directions, adding soy and fish sauce and sesame oil. When heated through, add tofu and turn off heat. Add lemon juice, stir and pour into bowl. Top with scallions, basil, and hot sauce. Enoy!

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SPRING OUTREACH MINESTRONE SOUP

INGREDIENTS:

• 6 ounces ground chicken/turkey (about 3/4 cup) • 1/2 cup fresh breadcrumbs • 6 tablespoons finely grated Parmesan, divided, plus more for garnish • 4 garlic cloves, 2 minced, 2 thinly sliced • 2 tablespoons chopped fresh chives • 1 large egg, whisked to blend • Kosher salt, freshly ground pepper • 2 tablespoons extra-virgin olive oil • 1 package Outreach Minestrone soup mix • 1 leek, white and pale-green parts only, sliced into 1/4-inch rounds or 1 chopped onion • 5 cups water • 1 cup 1/2-inch rounds peeled carrots • 1 cup (packed) baby spinach • Chopped fresh basil

DIRECTIONS:

Mix chicken, breadcrumbs, 3 Tbsp. Parmesan, 2 minced garlic cloves, chives, egg, 3/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl. Form into 1/2-inch-diameter meatballs (makes about 28). Heat oil in a small pot over medium heat. Cook meatballs until golden all over, about 3 minutes (they will finish cooking in soup). Transfer to a plate; set aside. Add leek to pot and cook, stirring often, until beginning to soften, about 3 minutes. Add 2 thinly sliced garlic cloves; cook for 1 minute. Add water and soup mix, and bring to a boil. Stir in carrots; simmer about 8 minutes. Add meatballs; simmer until pasta is al dente, carrots are tender, and meatballs are cooked through, about 3 minutes. Add spinach and remaining 3 Tbsp. Parmesan; stir until spinach is wilted and Parmesan is melted. Season with salt and pepper. Enoy!

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AUTUMN OUTREACH MINESTRONE SOUP

INGREDIENTS:

• 1 Package Outreach Minestrone Soup • 6-8 cups of water • 2 tablespoons olive oil • 3 ounces pancetta diced • 1 medium onion 8 ounces, chopped • 4 medium carrots diced or bacon • 4 celery stalks chopped • 1 medium zucchini diced • 2 garlic cloves peeled and finely chopped • 1 teaspoon fresh rosemary finely chopped • 1 cup kale chopped • 5 small or 2 large gold potatoes peeled and cubed • 1-15 ounce can chopped tomatoes • 15 ounces cannellini beans • 1/4 teaspoon freshly ground black pepper • Salt to taste • Parmesan cheese

DIRECTIONS:

In a large saucepan, heat the olive oil over medium heat. Add the pancetta and cook until it starts to brown. Add the onions, carrots, celery, zucchini and sauté until the vegetables are softened. Add the grated garlic and rosemary, cook for another 2 minutes, stirring so the garlic doesn’t burn. Add the kale, potatoes and chopped tomatoes. Bring to a simmer and cook until the kale is wilted. Add Outreach Minestrone Soup Mix and water, simmer for 15 minutes. Taste for seasoning. Serve hot with freshly grated parmesan cheese.

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MINESTRONE CASSEROLE

INGREDIENTS:

• 1 can cream of celery or mushroom soup • 1 lb. hamburger • 1/2 c. milk • 1 Package Outreach Minestrone Soup Mix • 1 med. onion • 3-4 potatoes (peeled & sliced) or 1 can potatoes

DIRECTIONS:

Prepare minestrone soup mix using 4 cups of water. Brown hamburger and onion; drain. Mix soups. Add potatoes and milk; mix well. Bake in greased casserole at 350 degrees for 1 hour. Bake 30-45 minutes if you are using canned potatoes. Enoy!

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ABOUT SSCAC’S FOOD RESOURCES PROGRAM The mission of SSCAC’s Food Resources Program is to get more nutrient-dense food to the greatest number of hungry Plymouth County residents in the most cost-effective way. To accomplish its mission, SSCAC’S Food Resources Program collects, stores, and distributes over a half million pounds of emergency food relief throughout Plymouth County each year.

South shore community Action Council’s Food Distribution Center 71 Obery Street Plymouth, MA 02360 508-747-7575 ext. 6251 www.sscac.org