Minestrone Soup with Pesto
A Winter Warm-up! A steaming bowl of delicious soup is always welcome in the chill air of February and in this classic recipe I brighten the fresh vegetable flavors with a tasty basil walnut pesto. Buon Appetito! #LidiasRecipes #LidiasItaly #LidiasKitchen #LidiaBastianich #ItalianFood #25YearsofLidia #FromLidiasTableToYours
Be sure to Subscribe to my channel so you don't miss a video!
Follow Lidia!
Official website:
Facebook:
Twitter:
Instagram:
Best Ever Slow Cooker Minestrone Soup Recipe
???????? GET THE FULL RECIPE HERE:
???? PIN THIS RECIPE ON PINTEREST:
???? THANKS FOR WATCHING!
Visit my blog at for more healthy and delicious recipes!
???? FOLLOW ME ON SOCIAL MEDIA!
???? CHECK OUT OUR E-COOKBOOKS:
✉️ Sign-up for our FREE No-Fail Guide to Easy Weeknight Meal Solutions
e-course:
BEST EVER SLOW COOKER MINESTRONE SOUP
Ingredients
* 1 small zucchini, chopped
* 1 cup kidney beans (canned)
* 1 cup white beans (canned)
* 2 medium carrots, chopped
* 1 medium onion, diced
* 2 stalks celery, chopped
* 1 cup red potatoes, chopped, skins on
* 3/4 cup green beans (cut, frozen)
* 3 cloves garlic, finely chopped
* 1/2 teaspoon cumin
* 1/2 teaspoon dried parsley
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried thyme
* 1/2 teaspoon dried basil
* salt and pepper (to taste)
* 1 cup diced tomatoes (canned)
* 1 tablespoon tomato paste
* 6-7 cups vegetable stock
* 1 cup dried pasta noodles (fusilli, macaroni, or small shells)
* parmesan cheese (for serving)
* fresh parsley (for serving)
Instructions
* Add the zucchini, beans, carrots, onion, celery, potatoes, green beans, garlic, spices, salt and pepper, canned diced tomatoes, tomato paste, and vegetable stock to your slow cooker and stir well to combine. Depending on the size of your slow cooker and how thick you like your minestrone soup, add between 6 and 7 cups of stock (I usually add about 6 at first and sometimes add up to 1/2 cup more).
* Add the lid and cook on high for 4-5 hours, stirring once or twice. The soup will thicken slightly as it cooks (thanks to the starch in the potatoes!).
* Add the pasta and cook for 15 more minutes or until the pasta is al dente.
* Serve with some grated or shaved parmesan and some freshly chopped parsley.
???? KITCHEN TOOLS USED IN THIS RECIPE:
????ALL-TIME FAVOURITES:
Instant Pot Duo 6QT:
KItchen Aid Hand Mixer:
Le Creuset Dutch Oven Pot:
Cast Iron Skillet:
Baking Sheet Pan:
Springform Cake Tin:
Cutting Board Set:
Mixing Bowl Set:
Balloon Whisk:
Spatula Set:
Garlic Press:
Instant Read Thermometer:
OUR FAVOURITE KITCHEN ITEMS & PROPS:
♥️ Kitchen towels:
♥️ Backdrops:
♥️ Dishes & Ceramics:
♥️ Cookware and props:
♥️ Shop my Amazon Store (with ALL my favourite kitchen products!)
???? OUR PHOTOGRAPHY/VIDEOGRAPHY GEAR:
Canon 90D:
Canon 6D Mark II:
50mm Lens:
Photography lens:
Video/Photography lens:
Tripod:
Light stand:
Video/photography light:
Softbox:
**The Busy Baker is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.**
Beth's Potato, Cheddar Bacon Soup Recipe | ENTERTAINING WITH BETH
Learn how to make a wonderful Potato Cheddar and Bacon Soup recipe that is perfect for a wintertime meal! This soup recipe is super easy and delicious! It requires minimum ingredients and comes together fast! You can also double the recipe to have enough to pop in the lunch box the next day!
SUBSCRIBE for more great recipes!
SUBSCRIBE to my gardening channel!
VISIT MY WEBSITE FOR PRINTABLE RECIPES:
PRODUCTS FREQUENTLY USED IN MY VIDEOS!
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press
Citrus Zester
Lodge Cast-Iron Skillet
Small Glass Prep Bowls
John Boos Cutting Boards
KitchenAid Mixer
Cuisinart Food Processor
Vitamix Blender
All-Clad Pots and Pans
Le Creuset 5 qt Dutch Oven
All Clad Grill Pan
Pyrex Measuring Cups
All Clad Waffle Iron
SHOP MY FAVORITE KITCHEN PRODUCTS IN MY AMAZON SHOP! (These links go to amazon where I am an affiliate partner)
SIGN UP FOR MY NEWSLETTER!
WATCH MORE OF MY FAVORITE SOUP RECIPES:
French Onion Soup
Roasted Tomato and Eggplant Soup
Butternut Squash Soup
Minestrone Soup
Chicken Noodle Soup Recipe
Tortilla Soup Recipe
Vegan Cream of Broccoli Soup
BETH’S POTATO CHEDDAR BACON SOUP RECIPE
Serves 4
INGREDIENTS:
5 slices of bacon, cut into ½” (13 mm) strips
1 tbsp (15 ml) olive oil
1 ½ (225 g) cup onion
¾ cup (110 g) celery, diced
2 garlic cloves sliced
4 cups (950 ml) chicken broth
1 large russet potato, peeled and cut into 1” (2.5cm) cubes
¾ cup (180 ml) sharp cheddar cheese
1 tbsp (15 ml) chives, minced
METHOD:
Heat a large Dutch oven over medium-high heat. Cook bacon until golden brown and crispy. Transfer with a slotted spoon to a plate lined with a paper towel to drain. Set aside.
In a large clean Dutch oven, heat olive oil. Add onion, celery and garlic and cook until fragrant and fork tender. Add chicken broth. Add potatoes. Cover and simmer for 15 mins or until potatoes are soft.
Transfer soup to a blender and puree until smooth. Transfer back into the Dutch oven and add cheese, season with salt and pepper to taste.
To serve ladle into shallow bowls, top with minced chives and crispy bacon.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Slow-cooked minestrone soup
Guaranteed to warm you up on those cold winter days. Amanda Grant shows you how to make this lovely slow-cook minestrone soup. Serve with toasted baguette slices, top with Gruyère and grill until golden to make large croutons. Serves 4 Takes 20 minutes to make + about 2 hours to cook. More on this recipe and others in our free Co-operative food digital magazine
• 2 tbsp olive oil
• 140g Co-operative Loved By Us diced pancetta
• 3 carrots, peeled and finely chopped
• 2 red onions, peeled and finely chopped
• 3 sticks celery, trimmed and finely chopped
• 2 cloves garlic, peeled and finely chopped
• Sprig fresh thyme
• 2 large potatoes, peeled and cut into small chunks
• 1½ litres chicken or vegetable stock
• 2 x 410g tins haricot beans, drained and rinsed
• 150g pasta eg broken spaghetti or orzo
• ½ Savoy cabbage, core removed and finely sliced
• To serve, drizzle of extra virgin olive oil, small piece Parmesan cheese, finely grated, plus Co-operative fresh pesto and large croutons (optional)
1. Heat the oil in a large casserole dish. Fry the pancetta for 5 minutes until golden, add the carrots, onions, celery, garlic and thyme and cook slowly for 30 minutes, stirring often.
2. Add the potatoes and cook for 10 minutes, stirring. Add the stock, cover and simmer for 45 minutes.
3. Add the haricot beans and simmer, covered, for 30 minutes. Add the pasta for the cooking time stated on the pack then add the cabbage for the last few minutes of cooking time.
4. To serve, season with black pepper, drizzle with oil and sprinkle with Parmesan. Add a dollop of pesto and serve with large croutons, if you like.
See the latest deals in store at
Visit our website to find your local store:
Food safety
Always wash work surfaces, cutting boards, utensils and hands before and after preparing food and after disposal of packaging. Wash fruit and veg before use, especially if eating raw. Make sure stored poultry is properly wrapped and kept at the bottom of the fridge, at or below 5°C. Do not wash raw poultry, and use different knives for raw meat than other foods. Ensure poultry is cooked thoroughly before consuming.
Chef Landi - Vegetable Stock, Minestrone, and Bruschetta
Today's episode is a special one! We will be making 3 easy recipes that pair well with one another: Vegetable stock, minestrone soup, & classic bruschetta.
Chapters:
Intro- 0:00
Minestrone- 0:20
Vegetable Stock- 5:17
Bruschetta- 7:00
Check the Soup- 9:36
Plating- 11:44
Tasting!- 12:44
Vegetable stock recipe:
Ingredients
1 tablespoon Olive oil
1 large onion
2 stalk celery
2 large carrots
8 cloves garlic
½ bunch parsley
2 bay leaves
1 teaspoon Salt & pepper
6 cups water
Directions:
1. Wash vegetables first. Chop vegetables do not have to be perfectly cut sliced or diced. We need vegetables just boiled in water to get the flavored liquid stock.
2. Heat the oil in a soup pot.
3. Add all cut vegetables to the pot and cook over high heat for about 10 minutes stirring frequently until vegetables are soft.
4. Add salt and water and bring to a boil.
5. Lower heat and simmer, covered for about 25 minutes.
6. Let the stock cool, strain & discard vegetables.
A good note to know about making vegetable stock:
You can use any vegetable to make your perfect stock. In general, I make stock once a month. The day I clean the refrigerator, I take out all the vegetables left from the previous week. I keep in a bag all leftover vegetables from previous cooking prep. And then I make vegetable stock. Don't stop here!
Minestrone soup recipe:
Serves 6 - 8, Prep time 15 minutes, Cook time 1 hour
Ingredients
1 medium onion
5 stalks celery
½ half zucchini
3 carrots
1 medium red potato
3 cloves garlic
1 can red beans, or any kind of can beans you like
2-1/2 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 can 15ounce diced tomato
1-1/2 teaspoon salt more if you like it
1 -1/2 tablespoon parmesan for garnish
2 tablespoon croutons for garnish
½ teaspoon truffle oil for taste
6 cups vegetable stock, better homemade stock
4-5 fresh basil leaves
2-3 cups spinach
1 tablespoon dried oregano
1 tablespoon Italian seasoning
1 cup penne pasta diced or elbow pasta
Directions
1. Before you start the fire wash, peel, cut, dice the vegetables keep all of them prepared in a plate in front of you.
2. Heat the extra virgin olive oil in a large pot over medium-high heat.
3. Start with diced onion for 30 seconds and garlic carrot celery and the rest of the vegetables.
4. Cook all vegetables and stir frequently for 6-7 minutes until soft.
5. Season with herbs and spices and add stock taste again for seasoning cover.
6. Once boiling, turn down the heat and simmer the soup for 15 minutes.
7. After the soup is done, let the soup cool and serve warm.
8. Garnish with parmesan cheese, croutons, a touch of extra virgin olive oil, a pinch of lemon juice.
Note: You can keep the soup in the refrigerator for 3-4 days.
Bruschetta recipe:
Prep time, 15 minutes, serves 8 people
Ingredients
7-8 Roma tomatoes, or any medium tomato
7-8 fresh basil leaves chopped
2 tablespoon parmesan cheese more if you like it
3-4 clove garlic, minced
2-3 tablespoon sprinkle on top of bruschetta
2-3 tablespoon extra virgin olive oil
½ tablespoon salt
½ tablespoon black pepper
1 loaf Italian bread sliced toasted
Directions
1. In a large bowl, toss together the tomatoes, basil, garlic, salt & pepper.
2. Serve on toasted Italian bread.
3. Sprinkle parmesan cheese, balsamic reduction.
Minestrone Soup
Today we are making Italian Minestrone Soup filled with colourful veg and flavour.
INGREDIENTS:
1 onion
½ teaspoon dried mixed herbs
½ teaspoon oregano
¼ teaspoon chili powder (optional)
1 tablespoon tomato paste
1 tablespoon vinegar
1 carrot
1 small leek
1 stick celery
1 red pepper
1 potato
2 garlic cloves
1x 400g tin chopped tomatoes
1 vegetable stock cube & 750ml boiling water
1 tin cannellini beans
About 10 strands of spaghetti
KITCHEN EQUIPMENT:
Chopping board
Knife
Large saucepan
Wooden spoon
Teaspoon
Tablespoon
Measurement jug
Colander
METHOD
1. Wash all vegetables. Peel and chop the onion and garlic. Chop the potato, carrot, leek, celery, and red pepper.
2. Add oil to a saucepan over a medium heat. Add the onion, leek and garlic and let it cook for 2-3 minutes.
3. Bring the kettle to a boil.
4. Add the mixed herbs, oregano, chili powder (optional), tomato paste and vinegar, stir and leave it for 1 minute.
5. Next, add the carrot, celery, red pepper, potato, chopped tomatoes, and stock cube dissolved in 750ml water.
6. Cook for about 15 minutes over a medium heat.
7. Break up the spaghetti into short lengths and add to the soup together with the drained cannellini beans and leave to cook for another 15 minutes.
______________________
Audio credits: Apple, Inc.