Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, minestrone soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Minestrone Soup is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Minestrone Soup is something which I’ve loved my whole life. They’re nice and they look fantastic.
Minestrone soup is an Italian classic! Minestrone soup is an Italian classic! This version is made with cannellini beans, chicken stock, cabbage, potato, zucchini, carrots, plum tomatoes, and. Minestrone (/ˌmɪnɪsˈtroʊni/; Italian: [mineˈstroːne]) is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice, sometimes both.
To begin with this recipe, we must first prepare a few components. You can cook minestrone soup using 18 ingredients and 32 steps. Here is how you cook it.
The ingredients needed to make Minestrone Soup:
- Get 1 clove garlic
- Get 1 red onion
- Take 2 carrots
- Take 2 stalks celery
- Take 1 courgette/zucchini
- Take 1 small leek
- Prepare 1 large potato
- Make ready 1 x 400g (15 oz) tin or can of cannellini beans
- Prepare 2 slices higher-welfare smoked streaky bacon
- Take olive oil
- Make ready 1/2 teaspoon dried oregano
- Get 1 fresh bay leaf
- Prepare 2 x 400g (14-oz) tins or cans plum tomatoes
- Take 1 litre (4 cups) organic vegetable stock
- Make ready 1 large handful of seasonal greens, such as savoy cabbage, curly kale, chard
- Make ready 100 g (4 oz) wholemeal pasta
- Make ready 1/4-1/2 bunch fresh basil (optional)
- Prepare Parmesan cheese
Minestrone Soup - the best chunky soup in the world! Minestrone Soup is the sort of soup that keeps life interesting - it's filled to the brim with a variety of vegetables, potato, beans and pasta, in a. Vegetarian minestrone soup packed with veggies like celery, carrots, green beans and spinach and simmered in a flavorful, Italian seasoned tomato broth. The minestrone soup I've been serving for years began as Ina Garten's Winter Minestrone soup, but since I can't help but tinker with a recipe, it has since morphed into my own.
Instructions to make Minestrone Soup:
- Peel and finely chop the garlic.
- Peel and finely chop the onion.
- Trim and roughly chop the carrots.
- Trim and roughly chop the celery.
- Trim and roughly chop the courgette/zucchini.
- Then add the vegetables to a large bowl.
- Cut the ends off the leeks, quarter them lengthways.
- Wash them under running water…
- Then cut into 1cm slices. Add to the bowl.
- Scrub and dice the potato.
- Drain the cannellini beans, then set aside.
- Finely slice the bacon.
- Heat 2 tablespoons of oil in a large saucepan over a medium heat. Add the bacon…
- And fry gently for 2 minutes, or until golden.
- Add the garlic, onion, carrots, celery, courgette/zucchini, and leek.
- Add oregano and bay.
- Cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally.
- Add the potato, cannellini beans and plum tomatoes….
- Then pour in the vegetable stock.
- Stir well, breaking up the tomatoes with the back of a spoon.
- Cover with a lid and bring everything slowly to the boil, then simmer for about 30 minutes, or until the potato is cooked through. Meanwhile…
- Remove and discard any tough stalks bits from the greens…
- Then roughly chop.
- Using a rolling pin, bash the pasta into pieces while it’s still in the packet or wrap in a clean tea towel.
- To check the potato is cooked, pierce a chunk of it with a sharp knife – if it pierces easily, it’s done.
- Add the greens and pasta to the pan, and cook for a further 10 minutes, or until the pasta is al dente.
- This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it.
- Try some just before the time is up to make sure you cook it perfectly.
- Add a splash more stock or water to loosen, if needed.
- Pick over the basil leaves (if using) and stir through.
- Season to taste with sea salt and black pepper, then serve with a grating of Parmesan and a slice of wholemeal bread, if you like.
Vegetarian minestrone soup packed with veggies like celery, carrots, green beans and spinach and simmered in a flavorful, Italian seasoned tomato broth. The minestrone soup I've been serving for years began as Ina Garten's Winter Minestrone soup, but since I can't help but tinker with a recipe, it has since morphed into my own. Minestrone Soup Variations Swap the spinach for Swiss chard or baby kale. To keep this low-carb, omit the pasta, you honestly won't miss it with everything else in this soup. Cook up a pot of Ellie Krieger's healthy Minestrone Soup from Food Network, loaded with fresh veggies, pasta and herbs.
So that is going to wrap it up for this special food minestrone soup recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
