Fresh Tomato Minestrone with Summer Vegetables 🌱
Fresh Tomato Minestrone with Summer Vegetables 🌱

Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, fresh tomato minestrone with summer vegetables 🌱. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Great recipe for Fresh Tomato Minestrone with Summer Vegetables 🌱. For Cookpad Italian week I thought I would share my tasty recipe for seasonal vegetable minestrone. As a child, I loved minestrone from a tin. It seasons the broth, and brings out flavor of veggies.

Fresh Tomato Minestrone with Summer Vegetables 🌱 is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Fresh Tomato Minestrone with Summer Vegetables 🌱 is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can have fresh tomato minestrone with summer vegetables 🌱 using 13 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Fresh Tomato Minestrone with Summer Vegetables 🌱:
  1. Prepare Fresh tomatoes (any shape and size)
  2. Prepare 1 bay leaf
  3. Make ready 1 small courgette
  4. Get 1 small red onion
  5. Make ready 1 small carrot
  6. Take 1 stick celery
  7. Prepare 1 clove garlic (crushed)
  8. Prepare A few peas, beans, spinach, chard or any other seasonal veg
  9. Get 1 splash oil
  10. Make ready 3 cups veg stock (or a water and squirt of tomato purée as an alternative)
  11. Take A few strands of Bucatini or spaghetti
  12. Make ready 1 pinch seasalt
  13. Prepare 1 pinch of white pepper

Add tomatoes and beans; pour in broth. In a Dutch oven or stock pot, heat olive oil to medium. In a large dutch oven add olive oil, diced celery, carrots, onion, zucchini and garlic with a generous pinch of kosher salt. Make it Vegan- Omit the Parmesan Cheese rind.

Steps to make Fresh Tomato Minestrone with Summer Vegetables 🌱:
  1. Wash and chop the veg. Heat a splash of oil and lightly sauté the celery, onion and carrot (soffritto) and the bay leaf. I like to keep this chunky. Add the water, break the pasta, bring to the boil, reduce the heat and simmer until the pasta is almost cooked. It’s best if you use a small pasta that doesn’t take too long to cook, I used Bucatini.
  2. If you are using a large tomato you can grate this into the soup. For smaller tomatoes chop and add. Add the courgette and beans and any other veg. Use you judgement as to how long your veg needs to cook in the soup. You want to give them long enough to add flavour but you don’t want them to be soggy.
  3. Season to your taste and enjoy.

In a large dutch oven add olive oil, diced celery, carrots, onion, zucchini and garlic with a generous pinch of kosher salt. Make it Vegan- Omit the Parmesan Cheese rind. Make it Gluten Free- Omit the pasta or use Gluten Free Pasta. Pasta notes: Store the pasta and soup separately. The pasta will take on broth and make the soup too thick and the pasta too soft.

So that’s going to wrap it up with this special food fresh tomato minestrone with summer vegetables 🌱 recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!