Easy Grandma’s Minestrone Soup #Cancerfighting #Healthysurvivorship #cancerawareness
Grandma’s Minestrone Soup recipe is my Italian grandma’s recipe. My Mum gave it to me years ago when I left home so I would eat, and it became my go-to during chemo. As kids we used to call it Jungle Soup because of all the veggies in it, and we loved it. Grandma always used fresh borlotti beans from her garden, but canned are fine. I like to use less water for a really thick soup, more like a stew but you can add stock or water to taste. In Italy, this type of soup is often eaten at room temperature in the summertime. You can top it with fresh basil then leave it to cool down before it is eaten. If you are using soup that’s been stored in the refrigerator, bring it to room temperature before serving it.
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Tomato Minestrone Soup-easy vegetarian weeknight meal packed with veggies #shorts28sprint
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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Minestrone Soup Recipe - Laura Vitale Laura In The Kitchen Episode 12
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Beth's Minestrone Soup Recipe | ENTERTAINING WITH BETH
Learn how to make my homemade Minestrone Soup recipe. The perfect winter recipe to feed the body and soul!
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LOOKING FOR THE FRENCH SOUP BOWLS? I got mine in France, yes I dragged them home, wrapped up in a nap sack for 11 hours on plane in my lap! But, you don't have to go through all that! You can find similar ones here:
BETH'S EASY MINESTRONE SOUP
Serves 8-10
Ingredients
1 Onion, diced
1 cup (150 g) of carrots, half moons
1 cup (150 g) of celery, chopped
1 cup (150 g) of zucchini, chopped
1-15 oz (420 g) can cannellini beans, rinsed and drained
½ cup (75 g) of cherry tomatoes, sliced in half
½ cup (75 g) of French green beans, cut into ½ in pieces
1 ½ (210 g) cups of small shell pasta
1 (150 g) cup of red potatoes, skin on, diced the same size as your shell pasta
10 cups (2 liters + 480 ml) of vegetable broth
¼ cup (60 ml) tomato paste
3 cloves of garlic
2 tbsp (30 ml) dried Italian seasoning (oregano, basil etc)
1 tsp (5 ml) salt
½ tsp (2.5 ml) freshly cracked pepper
½ cup (45 g) of parmesan cheese, freshly grated for garnish (1 tbsp per person)
½ cup (45 g) of fresh Italian parsley, chopped, for garnish (1 tbsp per person)
METHOD
Sautee onion until soft and translucent. Then add the rest of the ingredients and simmer uncovered for 20-30 mins until pasta and potatoes are fork tender and soup has thickened.
Garnish with freshly grated parmesan cheese, and fresh chopped Italian parsley.
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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.
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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