Minestrone Soup
Minestrone Soup

Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, minestrone soup. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Minestrone soup is an Italian classic! This version is made with cannellini beans, chicken stock, cabbage, potato, zucchini, carrots, plum tomatoes, and Parmesan cheese. Minestrone (/ˌmɪnɪsˈtroʊni/; Italian: [mineˈstroːne]) is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice, sometimes both. абхазская австралийская австрийская авторская адыгейская азербайджанская азиатская алжирская американская английская арабская аргентинская армянская африканская баварская. Easy Grandma's Minestrone Soup #Cancerfighting #Healthysurvivorship #cancerawareness.

Minestrone Soup is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Minestrone Soup is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook minestrone soup using 18 ingredients and 32 steps. Here is how you cook it.

The ingredients needed to make Minestrone Soup:
  1. Take 1 clove garlic
  2. Make ready 1 red onion
  3. Take 2 carrots
  4. Take 2 stalks celery
  5. Take 1 courgette/zucchini
  6. Make ready 1 small leek
  7. Make ready 1 large potato
  8. Make ready 1 x 400g (15 oz) tin or can of cannellini beans
  9. Take 2 slices higher-welfare smoked streaky bacon
  10. Prepare olive oil
  11. Take 1/2 teaspoon dried oregano
  12. Prepare 1 fresh bay leaf
  13. Get 2 x 400g (14-oz) tins or cans plum tomatoes
  14. Make ready 1 litre (4 cups) organic vegetable stock
  15. Prepare 1 large handful of seasonal greens, such as savoy cabbage, curly kale, chard
  16. Make ready 100 g (4 oz) wholemeal pasta
  17. Prepare 1/4-1/2 bunch fresh basil (optional)
  18. Take Parmesan cheese

Minestrone Soup I. this link is to an external site that may or may not meet accessibility guidelines. Vegetarian minestrone soup packed with veggies like celery, carrots, green beans and spinach and simmered in a flavorful, Italian seasoned tomato broth. This lentil soup is easy to make and tastes incredible! This soup will thicken in the refrigerator as the residual heat of the broth continues to cook the vegetables and they release their starches, so stir in another splash of broth.

Instructions to make Minestrone Soup:
  1. Peel and finely chop the garlic.
  2. Peel and finely chop the onion.
  3. Trim and roughly chop the carrots.
  4. Trim and roughly chop the celery.
  5. Trim and roughly chop the courgette/zucchini.
  6. Then add the vegetables to a large bowl.
  7. Cut the ends off the leeks, quarter them lengthways.
  8. Wash them under running water…
  9. Then cut into 1cm slices. Add to the bowl.
  10. Scrub and dice the potato.
  11. Drain the cannellini beans, then set aside.
  12. Finely slice the bacon.
  13. Heat 2 tablespoons of oil in a large saucepan over a medium heat. Add the bacon…
  14. And fry gently for 2 minutes, or until golden.
  15. Add the garlic, onion, carrots, celery, courgette/zucchini, and leek.
  16. Add oregano and bay.
  17. Cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally.
  18. Add the potato, cannellini beans and plum tomatoes….
  19. Then pour in the vegetable stock.
  20. Stir well, breaking up the tomatoes with the back of a spoon.
  21. 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…
  22. Remove and discard any tough stalks bits from the greens…
  23. Then roughly chop.
  24. Using a rolling pin, bash the pasta into pieces while it’s still in the packet or wrap in a clean tea towel.
  26. To check the potato is cooked, pierce a chunk of it with a sharp knife – if it pierces easily, it’s done.
  27. Add the greens and pasta to the pan, and cook for a further 10 minutes, or until the pasta is al dente.
  28. 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.
  29. Try some just before the time is up to make sure you cook it perfectly.
  30. Add a splash more stock or water to loosen, if needed.
  31. Pick over the basil leaves (if using) and stir through.
  32. 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.

This lentil soup is easy to make and tastes incredible! This soup will thicken in the refrigerator as the residual heat of the broth continues to cook the vegetables and they release their starches, so stir in another splash of broth. Minestrone soup is so hearty it can stand on its own as the main dish! I fell in love with minestrone at the Olive Garden, so this is a pretty darn close attempt at copying the classic Italian soup. Minestrone Soup Variations Swap the spinach for Swiss chard or baby kale.

So that is going to wrap it up with this exceptional food minestrone soup recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!