Minestrone Soup Recipe By Food Fusion
Easy to follow with step by step Minestrone soup recipe for all. #HappyCookingToYou #FoodFusion
Written Recipe:
Minestrone Soup
Serves 6-8
Recipe in English:
Ingredients:
-Makhan (Butter) 1-2 tbs
-Olive oil 1 tbs
-Lehsan (Garlic) chopped 1 tbs
-Gajar (Carrots) cubes 2 medium
-Aalo (Potatoes) peeled & cubes 2-3 medium
-Pyaz (Onion) chopped 2 medium
-Shimla mirch (Capsicum) cubes 1 medium
-Lal lobia (Red kidney beans) boiled ½ Cup
-Corn kernels boiled 3 tbs
-Tomato paste 2 tbs
-Soy sauce 1 tbs
-Water 2 litres
-Chicken powder 1-2 tbs Substitute: Chicken stock cubes 2
-Namak (Salt) 2 tsp or to taste
-Kali mirch powder (Black pepper powder) 1 tsp
-Paprika powder ½ tsp (optional)
-Macaroni parboiled 150g
-Water 2-3 Cups
Directions:
-In a pot,add butter,olive oil and let it melt.
-Add garlic and fry until light golden.
-Add carrots,mix well and cook for a minute.
-Add potatoes,mix well and cook for 2-3 minutes.
-Add onion and mix well,cover and cook on low flame for 4-5 minutes.
-Add capsicum,red kidney beans,corn kernels and mix well.
-Add tomato paste,soy sauce and mix well.
-Add water and mix well.
-Add chicken powder,salt,black pepper powder,paprika powder and mix well,cover and cook on low flame 2-3 minutes.
-Add boiled macaroni and mix well.
-Add water and mix well,cover and simmer on low flame for 4-5 minutes & serve!
Recipe in Urdu:
Ajza:
-Makhan (Butter) 1-2 tbs
-Olive oil 1 tbs
-Lehsan (Garlic) chopped 1 tbs
-Gajar (Carrots) cubes 2 medium
-Aalo (Potatoes) peeled & cubes 2-3 medium
-Pyaz (Onion) chopped 2 medium
-Shimla mirch (Capsicum) cubes 1 medium
-Lal lobia (Red kidney beans) boiled ½ Cup
-Corn kernels boiled 3 tbs
-Tomato paste 2 tbs
-Soy sauce 1 tbs
-Water 2 litres
-Chicken powder 1-2 tbs Substitute: Chicken stock cubes 2
-Namak (Salt) 2 tsp or to taste
-Kali mirch powder (Black pepper powder) 1 tsp
-Paprika powder ½ tsp (optional)
-Macaroni parboiled 150g
-Water 2-3 Cups
Directions:
-Pot mein makhan aur olive oil dal ker melt ker lein.
-Lehsan dal dein aur light golden ho janay tak fry ker lein.
-Gajar dal ker ache tarhan mix karein aur ek minute kliya paka lein.
-Aalo dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
-Pyaz dal ker ache tarhan mix ker lein aur dhak ker halki ancch per 4-5 minutes kliya paka lein.
-Shimla mirch,lal lobia aur corn kernels dal ker ache tarhan mix ker lein.
-Tomato paste aur soy sauce dal ker ache tarhan mix karein.
-Pani dal ker ache tarhan mix ker lein.
-Chicken powder,namak,kali mirch powder aur paprika powder dal ker ache tarhan mix karein aur ubal anay ka bad dhak dein aur halki ancch per 2-3 minutes kliya paka lein.
-Boiled macaroni dal ker ache tarhan mix ker lein.
-Pani dal ker ache tarhan mix karein aur dhak ker halki ancch per 4-5 minutes kliya paka lein & serve karein!
Homemade Minestrone Soup Recipe | Orzo Pasta Recipe
I'm using orzo pasta to make this classic Italian minestrone soup recipe. It is loaded with healthy seasonal vegetables, homemade chicken stock and fresh greens. Making the chicken stock at home is so easy and you can control exactly what goes in it. Just add some carrots, celery top and some herbs and garlic. I cook mine in a pressure cooker before simmering it for an additional hour. It saves so much time and fuel that way. You should try it. Now let's move to the minestrone recipe. Ingredients are instructions are listed below. Happy cooking!
Ingredients for Orzo minestrone soup:
Olive oil - 4 tbsp
Onion - 1
Carrot - 1 or 2
Celery stalks - 2
Tomato paste - 1/4 cup
Chopped seasonal vegetables - 2 cups
Garlic cloves - 7 to 10
Mixed herbs - 1 tsp
Peeled tomatoes - 6 to 8 (or canned tomato - 1 can)
Chicken broth / Vegetable broth - 4 cup
Water - 1 cup
Salt to taste
Chilli flakes - 1 tsp
Pepper to taste
Orzo pasta - 1 to 1.5 cup (or any small pasta)
Chopped spinach - 1 to 2 cup
Direction:
1. Heat oil in a large pot. Add bay leaves.
2. Add chopped onions, carrot and celery and saute for about 10 minutes.
3. Add the chopped seasonal vegetables, garlic and herbs, and cook until fragrant. In the video I added the garlic and herbs after the stock but in hindsight, I think it's better to add it along with the vegetables. The fragrance is so much better that way.
4. Add diced tomatoes, tomato paste, salt, and the broth and water.
5. Cook it partially covered on medium flame until the vegetables are almost done.
6. Add the pasta and cook. When the pasta is partially cooked, add in spinach and simmer for few more minutes.
7. For an extra zing, you can add a splash of lemon juice while serving. Optionally, you can also garnish with some parmesan cheese. It's too expensive here, so I left it out. Believe me, no one complained. :D
Leave your comments on how you like it and any other suggestions.
Don't forget to check out some of my other recipes here:
Spanish tortilla recipe:
Quick prawn curry recipe:
Mango and tapioca dessert recipe:
Oat and peanut butter cookie recipe:
Classic Minestrone Soup
Minestrone Soup ????????????♥️
This Minestrone soup is perfect to make during the cold winter months. It’s got tons of vegetables and other good-for-you ingredients! This recipe will make 6 meal-size servings!
Make sure you SAVE & SHARE this one!
Ingredients
2 strips Bacon, chopped
1 clove garlic, peeled and finely diced
1 onion, peeled and chopped
2 carrots, trimmed and chopped
2 sticks of celery, trimmed and chopped
1 small zucchini, trimmed and chopped
2 medium sized potatoes, chopped small
1 400ml can cannellini beans, rinsed
½ tsp dried oregano
1 bay leaf
1 can (350ml) of chopped plum tomatoes (I use @pastenecanada)
4 cups vegetable or chicken stock
2 cups white cabbage, sliced
1 cup / 100g Ditali pasta or short pasta
Extra-virgin Olive Oil
Salt & Pepper, to taste
Garnish: Basil, Parmesan Cheese
Instructions
Get a pot of water on to boil for your pasta.
Heat 2 teaspoons of extra-virgin olive oil in a large pot over medium-high heat. Add the chopped bacon and fry it until it’s lightly crisp and golden brown.
Add the chopped garlic, onion, celery, carrots, zucchini, oregano and bay leaf and cook, stirring often, until the vegetables have softened, about 10 minutes.
Add the cannellini beans, chopped potatoes and canned tomatoes to the pot and stir. Pour the stock into the pot and give it another good stir.
Turn up the heat slightly, replace the lid on the pot and bring everything to a boil. Once the soup comes to a boil, lower the heat slightly and simmer for about 20-30 minutes or until the potato is cooked through.
Add the cabbage to the pot and cook for another 10 minutes or until the pasta is cooked to ‘al dente’. Cook your pasta. Drain your pasta.
Add some more stock if you feel the soup needs more and stir. Remove the bay leaf and discard. Taste the soup and add seasoning if desired. Add some of the pasta to a deep bowl and then ladle over the soup. Garnish with basil and/or Parmesan cheese and serve with a fresh baguette.
Enjoy!!
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How to Make MINESTRONE SOUP the Right Way
Minestrone soup is the most traditional Italian soup made in households all over Italy. Most families have their own version, but my absolute favourite is when the right mix of fresh vegetables and herbs come together in the pot and infuse to create the most mouth-watering broth – the most important part of the minestrone soup. Add some cracked pepper and a generous serve of pecorino cheese and you’ll warm hearts through every season!
#minestrone #minestronesoup #vegetablesoup
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MINESTRONE SOUP | How to Make Vegetable Minestrone Soup
INGREDIENTS:
1 whole onion
1-2 carrots
1 Celery stalks
1 whole broccoli
1 zucchini
¼ pumpkin
½ Savoy cabbage (optional, you can also add rapini, chicory)
½ cauliflower
4 ripe tomatoes
200g - 7.01 oz lentils
200g - 7.01 oz Mixed beans
Fresh rosemary
Fresh parsley
Pecorino cheese
Extra virgin olive oil
Salt & pepper
Water
UTENSILS:
Large pot
Chopping board
Sharp knife
Tablespoon
Wooden spoon
Ladle
METHOD:
1. Minestrone soup is a classic, so start with the classic ingredients: carrots, celery and onion.
2. Chop the celery stalk, carrot and onion into cubes or small pieces. Hold on to the beautiful celery leaves and chop them up too!
3. Place a large pot onto the stove at a medium heat. Once it starts to warm, drizzle between 4-5 tablespoons of extra virgin olive oil into it and leave to heat up.
4. When the oil is nice and warm, add the chopped celery, carrot and onion. Stir around, then add a sprig of fresh rosemary.
5. This process is called the “soffrito” and it is very important you let this cook through well, as it forms the base of the flavours for your minestrone soup.
6. Gently stir the soffrito every now and then to make sure they are moistened with oil and cooking well.
VINCENZO’S PLATE TIP: Minetrone soup can be made up of your choice of vegetables – and often turns out best when made with whatever you have left in the fridge!
7. While the soffrito is cooking, chop up the pumpkin, broccoli and zucchini into small chunks and try and keep the size similar for all the vegetables so they cook evenly and more or less at the same time!
8. Once the minestrone soup soffrito has been simmering for at least 10 minutes, add the pumpkin, broccoli and zucchini and stir them through.
9. Add just enough water to cover them. Then leave this to cook for 20 minutes with the lid on, again stirring every so often.
VINCENZO’S PLATE TIP: If you have stock you can also mix this in at this point to add even more flavour to the minestrone soup, instead of just plain water.
10. Next, cut up the rest of your vegetables. In this case, savoy cabbage, cauliflower and fresh tomatoes. An alternate option here is to use peeled tomatoes or a jar of Italian passata.
11. It’s now time to add lentils, mixed beans, tomatoes, savoy cabbage and cauliflower before once again covering the vegetables with water and leaving this to cook for 15 minutes, with the lid on top – and don’t forget to stir every 5 minutes!
12. Add a generous amount of salt and pepper to the minestrone soup and stir through well so all the ingredients are really well flavoured.
13. Turn off the stove after 15 minutes (or once your vegetables have softened), then sprinkle a generous amount of pecorino or parmesan cheese on top, chopped parsley and a generous serve of cracked pepper.
HOW TO SERVE
Using a ladle, scoop out a generous amount of minestrone soup into a bowl and sprinkle a small amount of fresh parsley and pepper on top. It is best served with some freshly grilled or toasted slices of bread on the side (which taste yummy dunked into the soup!
E ora si mangia, Vincenzo’s Plate…Enjoy!
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Jain Minestrone soup – Italian Vegetable and Pasta soup – Healthy & Nutritious soup - My Jain Recipe
Jain Minestrone soup – Italian Vegetable and Pasta soup – Healthy & Nutritious soup
Please see ingredients below.
1. 1 Tsp Oil + 1 Tbsp Oil
2. 5-6 Chopped Basil leaves
3. ½ Tsp dried ginger Powder
4. 4 Medium size Chopped Tomatoes
5. ½ Cup Water
6. ¼ Cup Macroni Pasta
7. 2.5 Cup Vegetable stock
8. 2 Tbsp Finly Chopped French beans
9. 2 Tbsp finly Chopped Capsicum
10. 2 Tsp Corn flour + Water
11. 2 Tbsp Crushed green peas
12. 2 Tbsp Sweet Corn
13. 1 Tsp Salt
14. ½ Tsp Sugar
15. ¼ Tsp Black pepper powder
16. ½ Tsp Kashmiri Chilliy Powder
17. ¼ Tsp Chilly Flakes
18. ¼ Tsp Oregano
19. 1 Tsp Butter
Man chow Soup (for vegetable Stoke) :
Lemon Coriander Soup :
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#Minestronesoup #Jainminestronesoup #Myjainrecipes
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