Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, minestrone soup. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Minestrone Soup is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Minestrone Soup is something which I’ve loved my whole life.
Minestrone (/ˌmɪnɪsˈtroʊni/; Italian: [mineˈstroːne]) is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice, sometimes both. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes. This lentil soup is easy to make and tastes incredible!
To get started with this recipe, we have to first prepare a few components. You can cook minestrone soup using 18 ingredients and 32 steps. Here is how you can achieve it.
The ingredients needed to make Minestrone Soup:
- Take 1 clove garlic
- Take 1 red onion
- Prepare 2 carrots
- Take 2 stalks celery
- Make ready 1 courgette/zucchini
- Take 1 small leek
- Prepare 1 large potato
- Get 1 x 400g (15 oz) tin or can of cannellini beans
- Prepare 2 slices higher-welfare smoked streaky bacon
- Get olive oil
- Make ready 1/2 teaspoon dried oregano
- Take 1 fresh bay leaf
- Make ready 2 x 400g (14-oz) tins or cans plum tomatoes
- Get 1 litre (4 cups) organic vegetable stock
- Make ready 1 large handful of seasonal greens, such as savoy cabbage, curly kale, chard
- Take 100 g (4 oz) wholemeal pasta
- Make ready 1/4-1/2 bunch fresh basil (optional)
- Take Parmesan cheese
Minestrone Soup I. this link is to an external site that may or may not meet accessibility guidelines. 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. Vegetarian minestrone soup packed with veggies like celery, carrots, green beans and spinach and simmered in a flavorful, Italian seasoned tomato broth.
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.
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 is a classic Italian soup made with vegetables and often beans and pasta. Here are minestrone soup recipes for any season - fresh green vegetables in spring or hearty beans in winter. Make a warming bowl of minestrone soup with plenty of vegetables and pasta. These simple yet versatile recipes are perfect for an easy lunch or filling supper.
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