The best Italian Hearty Minestrone Soup
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Minestrone soup which means “Big Soup” has always been a favourite of mine. It has so many goodies and can be served as a first course or a main meal. There’s no real set recipe as it was usually made to use up available vegetables in poorer times. It can be made as a vegetarian meal with vegetable stock or by using meat stock, this recipe uses chicken stock. You can also add pancetta for a different style flavour. Cook the hardy vegetables first and add the rest last, this will retain some bite. Add the basil leaves at the very end to get the full fresh aromas. Buy yourself the best rustic bread loaf, toast it and lace it with olive oil for a fantastic meal Italiano style.
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Homemade Minestrone Soup | Keep Cooking & Carry On | Jamie Oliver
Jamie is back with another recipe from his new TV show Keep Cooking and Carry On. Recipes to do while you are stuck at home that will fill you with the good stuff and use up whatever you have to hand. Just be adaptable and don’t be scared of making a swap out if you can’t get your hands on an ingredient.
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How to make THE OLIVE GARDEN'S | Minestrone Soup
This Do-It-Yourself, Classic Minestrone Soup from The Olive Garden is loaded with vegetables, beans and pasta in a rich, vegetable broth. Definitely hearty enough for dinner and VEGAN too! Pair it up with a bottomless bowl of The Olive Garden's House Salad or their Fettuccine Alfredo (links below) and bread sticks. You have The Olive Garden on your table tonight. Thanks for watching, y'all and you know I love you!
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Minestrone Soup Recipe
Today I will be sharing with you my Minestrone Soup Recipe.
Written recipe:
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Easy Minestrone Soup | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
This Easy Minestrone Soup is a healthy one-pot meal that's loaded with veggies, beans, and pasta. It's vegetarian, dairy-free, and can easily be made vegan or gluten-free. Make-ahead and freezer friendly!
Ingredients
1 tablespoon canola oil
1 small onion (finely diced)
2 ribs celery (sliced)
3 large carrots (peeled and finely chopped)
1 tablespoon tomato paste
1 tablespoon minced garlic (2 large cloves)
1½ teaspoons salt
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
¼ teaspoon black pepper
⅛ teaspoon crushed red pepper flakes
2 cups fresh spinach (roughly chopped)
4 cups low sodium chicken broth (or vegetable broth)
28 oz canned diced tomatoes (798 ml) no salt added
1 cup canned red kidney beans* (rinsed) 8 oz
1 cup canned white kidney beans* (rinsed) 8 oz
1 cups small uncooked pasta (I used medium shells)
Parmesan for serving
Instructions
In a large pot cook and stir the oil, carrots, celery and onion over medium-high heat until the onion has softened, about 3-4 minutes.
Add the salt, garlic, parsley, oregano, basil, and pepper and cook 1 minute.
Add the broth, tomatoes, and beans. Cover and simmer over medium heat for about 10 minutes or until carrots are crisp-tender.
Stir in pasta, cover and simmer for 10 minutes or until pasta reaches desired tenderness, stirring often.
Stir in spinach and serve with shredded Parmesan cheese as desired.
Minestrone Soup
Minestrone Soup is a hearty Italian soup that is packed full of vegetables and beans, making it both satisfying and nutritious. This classic soup is easy to make and can be customized with your favorite vegetables, making it a perfect meal for the whole family.
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✅Ingredients
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium white or yellow onion diced, about 1 cup
• 1 tablespoon minced garlic
• 3 ribs celery diced, about 1 cup
• 4 medium carrots diced , about 1 cup
• 3 medium zucchini diced, about 2 cups
• 28 ounces canned diced tomatoes undrained
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can white cannellini beans undrained
• 1 (15 ounce) can kidney beans undrained
• 6 cups vegetable broth
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 8 ounces elbow noodles or large shell pasta
• 1 cup roughly chopped fresh spinach
• Salt and pepper to taste
• Parmesan cheese to garnish
✅Instructions
1️⃣ Heat butter and olive oil in a large soup pot over medium heat. Add onions and garlic and let them saute for 3-5 minutes. Then add in celery, carrots, and zucchini. Cook for 8-10 minutes until the vegetables soften.
2️⃣ Add tomatoes, tomato sauce, beans and vegetable broth and herbs and bring to a boil.
3️⃣ Add in the pasta and spinach and reduce heat to a low boil for 10-12 minutes until noodles are tender. Add salt and pepper to taste and serve with a sprinkling of parmesan cheese if desired.
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