How To make Forgotten Minestrone
Ingredients
1
pound
beef, stew meat, lean
6
cup
water
28
oz
tomatoes, can, with liquid, cut up
1
each
beef bouillon cube
1
each
onion, chopped
2
tablespoon
parsley, dried
2 1/2
teaspoon
salt, optional
1 1/2
teaspoon
thyme, ground
1/2
teaspoon
pepper
1
each
zucchini, thinly sliced
16
oz
garbanzo beans, canned, drained
1
cup
elbow, or shell macaroni, small, uncooked
1/4
cup
parmesan cheese, grated, optional
Directions:
In a slow cooker, combine beef, water, tomatoes, bouillon, onion, parsley, salt if desired, thyme and pepper. Cover and cook on low for 7-9 hours or until meat is tender. Add zucchini, cabbage, beans and macaroni; cook on high, covered, 30-45 minutes more, or until the vegetables are tender. Sprinkle individual servings with parmesan cheese if desired.
Diabetic Exchanges: One serving (without added salt and parmesan cheese) equals 2 vegetable, 1-1/2 starch, 1 meat.
246 CALORIES
453mg SODIUM
33mg CHOLESTEROL
30gm CARBOHYDRATE
19gm PROTEIN
6gm FAT
How To make Forgotten Minestrone's Videos
How to Cook Minestrone Soup | Michela Chiappa
We've raided the archives for a cracking soup at this time of the year. Michela Chiappa has a winner of a recipe, it's her version of a hearty, healthy Italian Minestrone Soup, with a little tip to make a delicious veg purée for weaning babies too! Packed with delicious veg, this soup fills you up and keeps you going too. It’s full of flavour, and super easy to make. Give it a try!
Links from the video:
Chunky Vegetable Soup |
Healthy Black Bean Soup |
Baby Bolognese |
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Recipe: One Pot Minestrone Soup (English)
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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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How to Make MINESTRONE | Italian Soup Recipe
#minestrone #recipe #italianfood
PERFECT Minestrone | Italian Soup Recipe
Continuing in my Italian food education, Eva teaches me how to make a simple soup: minestrone!
If you enjoy this video, please give it a thumbs-up and subscribe to the channel!
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Poached Chicken and Minestrone Soup with Jamie Oliver
Jamie Oliver prepares a succulent poached chicken and minestrone soup, all prepared in under 15 minutes! A healthy and flavorful meal that can feed the whole family. Get more quick recipes with Jamie's 15 Minute Meals, FREE on Dabl Network TV! Visit for where to watch with your antenna! #Dabl #DablNetwork