How To make Chunky Minestrone

Gordon Ramsay's Soup Recipes | Part One

Here are some great soup recipes for you to try. Whether you want a roasted tomato soup or fancy something with a bit of a kick, like a spicy clam noodle soup - we've got you covered.

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Chunky Minestrone (Vegetarian)

My family loves this recipe and yours will too! Loaded with fresh vegetables and herbs, chunky minestrone is a healthy way to satisfy your hunger on a cold winter's night. Full recipe below.

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Royalty-Free music by Kevin MacLeod via Creative Commons 3.0 licensing.

Prep Time: 10 minutes
Total Time: 45 minutes
Level of Difficulty: Easy

1/3 yellow onion, chopped
2 garlic cloves, minced
1 cup brown rice, uncooked
3 cups water
2 cups vegetable broth
28 oz can crushed tomatoes
2 small zucchinis, cut lengthwise, sliced
15 oz can cannellini beans, drained
1 cup baby spinach leaves
1 TBS Italian herbs
In a large saucepan, over medium heat, sauté garlic and onion in olive oil. Add water, rice, vegetable broth, crushed tomatoes, and Italian herbs, cover and continue simmering for 20-25 minutes.
Remove lid and add cannellini beans, zucchini and spinach leaves; recover and simmer for an additional 5-7 minutes. Serve & Enjoy!

HAP Balanced Living – Chunky Minestrone and Parmesan Crisps

Impress your family or friends with a pot of homemade soup this season. On your table in about an hour, our chunky minestrone is a healthy way to warm up. The recipe uses fresh veggies, beans and greens to make a flavorful meal for lunch or dinner. And to make it a bit fancy, we’re serving it with easy, one-ingredient Parmesan crisps.

For more healthy ideas like this, go to hap.org/balancedliving. Get the latest news on fitness, nutrition, community events and health insurance.

Italian Minestrone Soup | Gennaro Contaldo

'Step in to my garden!' Let the Godfather of Food Tube, Gennaro Contaldo show you how to make the most delicious, warming and hearty minestrone recipe straight from his childhood. If there is anyone who knows how to pack flavour into a nutritious bowl of soup, it's Gennaro. Packing veg from peas to pumpkin, this doesn't only show you the rainbow, but has such an incredible variety of textures and flavours. A show stopper!

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My Italian friend gave me a recipe for Easy Bean Soup! So delicious you'll want more!

My Italian friend gave me a recipe for easy bean soup! So delicious you want more!
This is a very simple and light Italian bean soup that is quick and easy to prepare. This easy bean soup is so tasty that you will definitely want more.
Recipe:
2 carrots
2 small onions
1 large onion
2 garlic cloves
1.5 liters (6 glasses) water
3 black peppercorns
olive oil
1 celery stalk
1 can of chopped tomatoes
2 cans of white beans
100 g spinach
2 teaspoons dried basil
1 teaspoon dried oregano
salt to taste
pepper to taste
100 g spinach
Parmesan


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This Epic Creamy Vegetable Soup recipe is SOUP-ERB

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HOW TO MAKE A LOADED CREAMY VEGETABLE SOUP RECIPE TODAY!

LAY HO MA (how's it going in Cantonese)! It's going to be an epic day when you can cozy up to an uncomplicated but indulgent soup right in the comfort of your own home. Join me in this episode and learn how to make a deliciously creamy vegetable soup recipe today!

Ingredients:
1 generous cup cashews
3 cups water
200g broccoli
80g cremini mushrooms
2 plantbased sausages
drizzle + 2 tbsp avocado oil
1 onion
2 pieces garlic
2 stalks celery
1 small carrot
1/2 red bell pepper
1 tsp salt
pepper to taste
1/2 tsp dried oregano
1L water or unsalted veggie stock
1/3 cup nutritional yeast
1 cup corn
pesto to serve (optional) (

Directions:
1. Preheat the oven to 375F
2. Blend the cashews with 3 cups of water in a high powered blender until liquified (if you do not have a high powered blender, soak the cashews in water overnight)
3. Chop the broccoli into bite sized pieces. Slice the cremini mushrooms and plantbased sausages. Transfer to a large mixing bowl and toss with a dirzzle of avocado oil
4. Toss the veggies, then transfer onto a baking tray lined with parchment paper. Spread them out, then bake in the oven for 25-30min
5. Finely chop the onion, garlic, celery, and carrot. Dice the red bell pepper
6. Heat up a stock pot to medium high heat. Add 2 tbsp avocado oil followed by the onions and garlic. Sauté for 6-7min
7. Season with salt and pepper. Add the dried oregano, celery, and carrots. Sauté for another few minutes
8. Add the red bell pepper and sauté for another minute. Add the 1L of water (or unsalted vegetable stock). Add the nutritional yeast and give the pot a stir
9. Turn the heat up and bring to a boil. Then, turn the heat off and transfer in the roasted veggies. Pour in the cashew cream while stirring
10. Add the corn and turn the heat to medium. Give the pot a stir and warm up the soup for a few minutes
11. Plate the soup and garnish with a dollop of pesto to serve


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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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