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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Simple Vegetarian Minestrone Soup | The Mediterranean Dish
Flavorful tomato broth with piney rosemary, lots of fresh herbs, and Parmesan rind. An easy recipe that you can adapt to whatever vegetables you have on hand.
FULL RECIPE: ????
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SPICES:
GREEK EXTRA VIRGIN OLIVE OIL:
INGREDIENTS:
???? 1/4 extra virgin olive oil (see our olive oil options above)
???? 1 small yellow onion, chopped
???? 2 carrots, chopped
???? 2 celery stalks, diced
???? 4 garlic cloves, minced
???? 1 zucchini or yellow squash, diced
???? 1 cup green beans, fresh or frozen, trimmed and cut into 1-inch pieces, if needed
???? Salt and pepper
???? 1 tsp paprika
???? 1/2 tsp rosemary
???? 1 15-oz can crushed tomatoes
???? 6 cups broth (vegetable or chicken broth)
???? 1-inch Parmesan cheese rind (optional)
???? 1 bay leaf
???? 2 to 3 springs fresh thyme
???? 1 15-oz can kidney beans
???? Large handful chopped parsley
???? Handful fresh basil leaves
???? Grated Parmesan cheese, to serve (optional)
???? 2 cups already cooked small pasta such as ditalini or elbow pasta
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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Ultimate Minestrone Soup - So Good!!
❤️GET THE COOKBOOK: A delicious minestrone soup bursting with flavor! Full of fresh herbs, spices, vegetables, pasta, and beans, and topped with shaved parmesan cheese!”
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Italian Minestrone Soup
This Video is about How to Make My Version Of Minestrone Soup.
It's Chuck full of vegetables and somewhat Authentic.It's a classic soup served at many Restaurants.
Let's Make My Mom's Minestrone #Shorts
Perfect for the colder weather!
#soup #soupseason #souprecipe #minestronesoup #cooking #recipe #easyrecipe #chef #cook #learntocook #cookingtutorial