Such Delicious Soup You Can Forget the Can! It’s Minestrone!
Put that can of Alphabet soup away and make this instead! It’s full of veggies, low sodium, lots of iron & protein from beans, and you can use any shaped pasta you want! It’s a one-pot meal—who doesn’t love that??!!
Ingredients:
1/4 cup onion, diced
1 cup frozen veggie medley
1/2 cup edamame soy beans
1 cup kidney beans (no sodium added or rinsed)
1 medium zucchini, diced
1 680mL can tomato sauce (no salt added)
1 900mL container of chicken or any broth
1 cup water
1/2 tbsp each dried basil and Italian seasoning
1 cup cooked pasta (any shape! I used animals & small tubes)
Salt & pepper to taste
Method:
1️⃣Sauté the onions and frozen veggies for 6-8 minutes or until softened.
2️⃣Add tomato sauce, broth and water. Stir and bring to boil.
3️⃣Add zucchini and boil for five minutes.
4️⃣Add cooked pasta and salt & pepper to taste.
5️⃣Sprinkle some hot chili flakes or hot sauce for a bit of a kick! Enjoy! Freeze any leftovers or leave in fridge for up to three days.
Tip/Note: After adding pasta, it will absorb much of the liquid if you let it sit for a while. If you want avoid this, then add pasta just before serving. Alternatively, you can also just add more water to your soup if it’s too thick.
#easyrecipe #souprecipes #minestrone #easysoup #quicksoup #shorts
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:
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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My Culinary Journey Episode 3 | Precision Cutting | Minestrone Recipe
Welcome to another episode of My Culinary Journey Episode 3. I am really having fun and learning a lot in this course. I want to share to you what I learn about precision cutting such as macèdoine, jardinère, julienne and paysanne. I also learned how to make MINESTRONE Soup - a healthy Italian vegetable soup. I tried cooking it at home and it taste so good especially during this winter months.
Thank you guys for watching! See you on my next episode!
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Recipe: One Pot Minestrone Soup (English)
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The BEST Minestrone Soup Recipe For You | Delicious & Easy to Make
This hearty minestrone soup is a delicious and easy minestrone soup recipe that is perfect for a cold day when you're looking to eat something healthy and yummy to warm you up!
INGREDIENTS
• ½ medium onion, small dice
• 3 celery ribs, cut in ½ pieces
• 2 carrots, cut into quarters lengthwise and then cut into ½ inch pieces
• 5-8 garlic cloves, minced
• 1 large russet potato, peeled and cut into ½ cubes
• 2 tomatoes, seeds removed and diced
• 2 tbsp olive oil
• salt & pepper
• 1 tbsp vegetable bouillon paste
• 1 tbsp tomato paste
• 8 cups vegetable broth
• 1 tsp Italian seasoning
• 2-3 bay leaves
• 16 oz can dark red kidney beans, drained and rinsed
• 16 oz can cannellini beans, drained and rinsed
• 2 cups frozen or fresh cut green beans
• 2 cups baby spinach
• dried pasta of choice
• fresh finely chopped parsley for garnish
• grated parmesan cheese for serving (optional)
DIRECTIONS
1. Heat a large stockpot over medium high heat and add oil. Add chopped carrots, celery and onions. Sauté for 2-3 minutes. Season with salt & pepper to taste
2. Add minced garlic and mix. Sauté until fragrant, about 1 minutes
3. Add diced tomatoes and mix. Sauté for 1-2 minutes
4. Add vegetable bouillon paste and tomato paste and mix until incorporated throughout sautéed vegetable. Cook 1-2 minutes and add vegetable broth.
5. While heat is returning back to the liquid, add Italian seasoning, bay leaves, potatoes, both canned beans and green beans.
6. Mix, cover and bring up to a low boil. Reduce heat to low and simmer for 15-20 minutes.
7. Turn heat off and add baby spinach.
8. To make finished soup, ladle soup base into a smaller pot and add dried pasta of choice and boil per the directions on the pasta.
9. After pasta is done cooking, remove from heat and add fresh chopped parsley.
10. Ladle into bowls to serve and add fresh grated parmesan cheese before eating (optional).
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Hi, I’m Chef Ange, a self-taught cooking nerd who has been learning how to cook over the past decade by burning stuff, cutting my fingers, and occasionally making amazing dinners for my family and friends. I became a home chef after a long and successful career in sports and fitness training so most of the food I cook is healthy(er) but I love my chicken wings, have a pizza night regularly and can’t say no to a mouthwatering cheeseburger! SUBSCRIBE to my channel so you can learn to cook so you can lose weight and be healthy while eating delicious and tasty food with my easy-to-follow recipes, skills and tips! Let’s get cooking!
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