Minestrone Soup I Italian Vegetable & Pasta Soup I Pankaj Bhadouria
Minestrone Soup
We all love Tomato Soup!
Let’s add the goodness of Vegetables and Pasta to it to make a hearty soup that your kids and the entire family will love!
Try it out today!
*****************************************************************************RECIPE :
Minestrone Soup I Healthy & Nutritious Soup
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves: 4
Ingredients:
1:31- 2tbsp Olive Oil
1/2 cup Fine Chopped Onions
1 tsp chopped Garlic
2:11- 1/2 tsp Salt
500g chopped Tomatoes
1 cup diced zucchini
diced Carrots
1/2 cup chopped Celery
1 cup Tomato paste
500ml Water
1/2 tsp Pepper Powder
few Basil Leaves
1/2 cup Elbow Macaroni
1/2 cup boiled Black Eye Beans
1/2 tsp Oregano
1/2 tsp Pepper Powder
Salt to taste
Method:
Heat oil in a large saucepan over medium-high heat.
Add chopped onion and sauté for 4 minutes or until just lightly browned. Ad dsalt and garlic and cook for a few minutes.
Add water, zucchini, carrots, beans, celery, basil, oregano salt, pepper, tomatoes.
Bring to boil; reduce heat, cover and simmer on medium-low heat for 25 minutes, stirring occasionally.
Add macaroni cover and cook an additional 10 minutes.
Adjust spices to suit your taste.
Serve hot.
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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.
Minestrone Soup | Classic Italian Soup | Giada De Laurentiis
One of the coziest soups out there- minestrone! Perfect for a chilly day. Grab the recipe here!
#youtub #youtubeshorts #giada #giadadelaurentiis #soup #tomatosoup #tomatosouprecipe #howto #howtomakesoup #easysoup #grilledcheese #howtomaketomatosoup #sundriedtomatoes #sundriedtomatosoup #italianfood #italiansoup #giadacooks #cookingwithgiada #giadzy #cozy #italianrecipes #italy #minestrone #minestronesoup #howtomakeminestrone #bestsoup #souprecipe
The Best Italian Minestrone Soup Recipe | with Italian Sausage
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A hearty, warming and flavor-packed soup recipe! My classic Italian minestrone soup with Italian sausage is bound to become a family favorite! This one-pot, tomato-based soup is made with mini pasta and tons of veggies such as carrots, onions, zucchini and beans. You’ll find most minestrone soup recipes to be vegetarian, but I personally love to add mild Italian sausage to make the soup more hearty and even more flavorful! Serve it with grated parmesan cheese on top and toasted baguette on the side!
Get the full recipe here:
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Contents of this video:
00:00 Introduction
00:52 Preparing Italian Sausage
02:13 Making the Soup Base
04:16 Seasoning the Soup
04:48 Cooking Minestrone Soup
05:47 Adding Pasta & Zucchini
06:49 Adding Beans
07:15 Serving Suggestions
07:49 Taste Test
#dinner #minestrone #Italian #soup #easyrecipe #tatyanaseverydayfood
Minestrone Soup | Akis Petretzikis
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Follow my easy recipe for an Italian classic: Minestrone soup! A hearty vegetable soup made with fresh seasonal vegetables, macaroni, red beans, and aromatic herbs! Serve with feta cheese and bread! A delicious soup ideal for the winter!
Recipe:
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
Video Editor: Mihalis Barbaris
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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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