Italian Grandma Makes Minestrone Soup
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook.
Recipes in cookbook are based on videos released prior to March 2021.
SOUP:
8 oz Dry Cannellini Beans
3 cloves Garlic
2 Bay Leaves
Olive Oil
1 Onion, chopped
3 cloves Garlic, minced
2 cups Celery, chopped
2 cups Carrots, chopped
¼ cup Fresh Parsley, chopped
2 Potatoes, cubed
1 qt Peeled Tomatoes
½ tsp Oregano
1-2 qts Water as needed
2 large heads Escarole, rough chop
8 oz String Beans, blanched
1 cup Ditalini Pasta, or your favorite soup pasta
Grated Pecorino Romano Cheese
Salt & Pepper to taste
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook.
Recipes in cookbook are based on videos released prior to March 2021.
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina spends her time cooking, gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera?
Her retired son-in-law films, her daughter helps her prep, and she usually has one or two grandkids in the kitchen.
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Hearty Sausage Minestrone Soup RECIPE
Hearty Sausage Minestrone Soup
#HeartySausageMinestroneSoup
#DeliciousMinestrone
1 pound of bulk Italian Sausage (I used mild)
1 medium onion, chopped
2 ribs celery, chopped
2 medium carrots, chopped
3 cans (14.5 oz.) undrained diced tomatoes with basil, oregano and garlic (I didn't mean to say 2 cans in the video.)
2 cans (16 oz.) kidney beans, rinsed & drained
2 cans (14 .5 oz.) chicken broth
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 cup ditalini or other small pasta
Top with Parmesan Cheese!
In a Dutch oven, cook sausage, onions, celery and carrots over medium heat for 8-10 minutes or until sausage is no longer pink and onions are tender. Break the sausage into crumbles and drain. Add pepper and garlic. Then add tomatoes, beans and broth. Bring to a boil. Add pasta and cook until tender. Makes about 8 hearty servings.
In a crockpot cook 6 hours on low.
On the stovetop cook 1.5 hours on low after all the ingredients have been added and you have allowed your soup reach a boiling point.
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How to make a hearty Minestrone soup (Italian vegetable soup)
#minestronesoup #italiansoup #vegetablesoup How to make a hearty Minestrone soup (Italian vegetable soup)
Minestrone is a healthy, hearty soup that eats like a meal. There is NO specific recipe for Minestrone.
You would use any vegetables ???? or greens ???? you have in the refrigerator OR vegetables and greens that are in season.
INGREDIENTS that we used for this recipe:
1/4 cup olive oil
1 bottle of 23 ozs. passata (strained tomatoe sauce)
8 cups (approx. 2 litres) of water
1 tablespoon salt (or to taste)
1/2 tablespoon black pepper (or to taste)
2 cups carrots ???? cut into bite size pieces
2 cups potatoes ???? cut into bite size pieces
2 cups zucchini cut into bite size
2 cups Ditali pasta
2 cups long stemmed spinach (roughly chopped)
One 19 ounce can of white kidney beans (rinsed and drained)
DIRECTIONS:
1) In a large sauce pan, over medium heat, add the olive oil, tomato ???? sauce, water, salt and pepper. Stir and bring to boil, and let boil for 15-20 minutes before adding the vegetables ????. Note that the vegetables will go in at different times as some need to cook longer than the rest- all depending on which vegetables YOU choose.
2) Add the carrots ???? and potatoes ???? and let cook for 5-6 minutes.
3) Add the kidney beans and let cook for 3-4 minutes.
4) Add the pasta and zucchini and let cook for another 5-6 minutes.
5) Lastly, add the spinach and let cook for 2 minutes.
The minestrone is ready !!! Slice some Italian pagnotta bread to accompany this delicious ????
meal along with a glass of red wine ????!
Nancy and Franca thank you for watching
And as always, continue to LOVE WHAT UEAT ????????
YOUTUBE: youtube.com/@lovewhatueat
INSTAGRAM :
Let's Make My Mom's Minestrone #Shorts
Perfect for the colder weather!
#soup #soupseason #souprecipe #minestronesoup #cooking #recipe #easyrecipe #chef #cook #learntocook #cookingtutorial
Hearty Minestrone Soup Recipe - Cooking with Bosch
Minestrone Soup แสนอร่อยที่ทานแล้วดีต่อสุขภาพ โรยหน้าด้วยใบ Parsley และ Extra Virgin Olive Oil อร่อยและไม่อ้วนในเวลาเดียวกัน
ส่วนผสม
น้ำมันพืช 50 มล.
หัวหอมใหญ่สไลซ์ 1 หัว
แครอทหั่นเต๋า 2 หัว
ต้นคื่นช่าย 3 ต้นใหญ่สับ
ซูกินีเขียว 200 กรัม
ซูกินีเหลือง 200 กรัม
กระเทียมสับ 2 หัว
ซอสมะเขือเทศเข้มข้น 2 ช้อนโต๊ะ
มะเขือเทศบด 400 กรัม
น้ำสต๊อกไก่/น้ำต้มผัด 1 ลิตร
Tin Cannellini Beans 250 กรัม
เส้นสปาเก็ตตี้หักเป็นชิ้นเล็กๆ 100 กรัม
กะหล่ำปลีขูด 250 กรัม
เบคอน 50 กรัม
เกลือสำหรับปรุงรส
พริกไทยป่นสำหรับปรุงรส
ใบ English/Italian Parsley สับสำหรับตกแต่ง
Extra Virgin Olive Oil สำหรับปรุงรส
ติดตามสูตรเต็มๆได้ที่ :
ติดตามข้อมูลและข่าวสารต่างๆจาก Bosch ได้ที่ :
ผลิตภัณฑ์ที่ใช้ในการถ่ายทำ :
MSM88160GB Hand blender:
Serie | 6 PKK651FP1E 60 cm Radiant Ceramic Hob:
ติดตามคลิปต่างๆของเรา ได้ที่ :
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Easy Minestrone Soup | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
This Easy Minestrone Soup is a healthy one-pot meal that's loaded with veggies, beans, and pasta. It's vegetarian, dairy-free, and can easily be made vegan or gluten-free. Make-ahead and freezer friendly!
Ingredients
1 tablespoon canola oil
1 small onion (finely diced)
2 ribs celery (sliced)
3 large carrots (peeled and finely chopped)
1 tablespoon tomato paste
1 tablespoon minced garlic (2 large cloves)
1½ teaspoons salt
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
¼ teaspoon black pepper
⅛ teaspoon crushed red pepper flakes
2 cups fresh spinach (roughly chopped)
4 cups low sodium chicken broth (or vegetable broth)
28 oz canned diced tomatoes (798 ml) no salt added
1 cup canned red kidney beans* (rinsed) 8 oz
1 cup canned white kidney beans* (rinsed) 8 oz
1 cups small uncooked pasta (I used medium shells)
Parmesan for serving
Instructions
In a large pot cook and stir the oil, carrots, celery and onion over medium-high heat until the onion has softened, about 3-4 minutes.
Add the salt, garlic, parsley, oregano, basil, and pepper and cook 1 minute.
Add the broth, tomatoes, and beans. Cover and simmer over medium heat for about 10 minutes or until carrots are crisp-tender.
Stir in pasta, cover and simmer for 10 minutes or until pasta reaches desired tenderness, stirring often.
Stir in spinach and serve with shredded Parmesan cheese as desired.