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: ????
SUBSCRIBE TO THIS CHANNEL: ????
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
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.
Click on the following Amazon link for the cookbook:
Buon-A-Petitti Amazon Store:
PLEASE SUBSCRIBE!
Watch my other videos at:
Buon-A-Petitti Merchandise:
FAN MAIL:
Buon-A-Petitti
P.O. Box 223
Adelphia, NJ 07710
Follow me on Instagram @buonapetitti
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.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
Thank you for watching, we hope you subscribe, and we will see you in our next video!
How to Make Minestrone Soup
Get the full story here:
If all were right in the world, there would be as many recipes for minestrone—the Italian soup of simmered mixed vegetables and beans—as there have been individual pots of it cooked. That's because it's really more of a process than a fixed recipe. It's a hearty, easy, delicious meal you can make with a couple of pantry staples and whatever fresh vegetables you happen to have on hand.
NOTES:
Canned beans can be used in place of fresh. To use canned beans, in Step 5, drain and rinse 2 cups of canned beans and add them to the soup along with 2 quarts of homemade or store-bought low-sodium chicken or vegetables stock. Increase simmering time to 30 minutes before proceeding to step 6.
Use fresh tomatoes only if ripe and in season. Otherwise tomatoes can be omitted or replaced with one (14-ounce) can of whole peeled tomatoes, crushed by hand or chopped with a knife. A Parmesan rind can be added to the soup while simmering for deeper flavor.
INGREDIENTS
For the Beans (see note above):
8 ounces (225g) dried cannelini, Roman, or kidney beans
Kosher salt
1 medium onion, split in half (about 6 ounces; 175g)
1 medium carrot (about 3 ounces; 85g)
2 celery stalks (about 3 ounces; 85g)
2 medium cloves garlic
1 large sprig rosemary
2 to 3 sprigs parsley
1 bay leaf
For the Soup Base:
4 ounces (115g) salt pork or pancetta, cut into 1/4-inch dice (optional)
2 tablespoons (30ml) extra-virgin olive oil, plus more as needed
1 medium onion, finely chopped (about 6 ounces; 175g)
1 medium carrot, peeled and finely diced (about 3 ounces; 85g)
2 celery stalks, finely diced (about 3 ounces; 85g)
1 tablespoon (15ml) minced fresh rosemary leaves
2 medium cloves garlic, minced (about 2 teaspoons; 12g)
1 pound ripe Roma tomatoes, peeled, seeded, and chopped (450g)(see note above)
1 Parmesan rind (optional, see note above)
To Finish:
1 cup dried small pasta such as ditali, macaroni, or orecchiette (about 3 1/2 ounces; 100g)
1 medium zucchini, cut into bite-sized pieces (about 4 ounces; 115g)
1 medium summer squash, cut into bite-sized pieces (about 4 ounces; 115g)
4 ounces green beans, cut into 1/2-inch lengths (about 115g)
4 ounces spinach, roughly chopped (about 4 cups loosely packed leaves; 115g)
Chopped fresh herbs such as basil, parsley, or rosemary for serving
Freshly ground black pepper
DIRECTIONS
1. For the Beans: In a medium bowl, cover beans with cold water by several inches and stir in 1 tablespoon salt. Let the beans soak at least 12 hours and up to a day. Drain and rinse.
2. Combine beans, onion, carrot, celery, garlic cloves, rosemary, and parsley in a large pot and cover with water by several inches. Add a pinch of salt. Bring to a boil, reduce to a simmer, and cook, topping up as necessary, until the beans are fully tender, about 45 minutes. Using tongs, discard vegetables. Drain beans, reserving the cooking liquid. Transfer bean cooking liquid to a 2-quart measuring cup and add enough cold water to equal 2 full quarts (2 liters; 8 cups).
3. For the Soup Base: Heat pancetta (if using) and olive oil in a large Dutch oven or stockpot over medium-high heat. Cook, stirring, until pancetta has rendered fat and softened but is not browned (if omitting pancetta, heat just until the oil is shimmering). Add onions, carrot, and celery, and chopped rosemary, season with a big pinch of salt, and cook, stirring, until vegetables are softened but not browned, 10 to 15 minutes, adding more oil if the pot appears dry or vegetables are starting to stick to the bottom.
4. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes and cook, stirring, until most of their moisture has evaporated and the mixture starts to fry (the sound should change from a sputtering simmering sound to a sharper crackle as they vegetables start to fry).
5. Add the reserved bean cooking liquid, the beans, and the Parmesan rind. Let the broth simmer for at least 10 minutes.
6. Add the pasta, zucchini, squash, and green beans, and simmer until the pasta and vegetables are tender, about 10 minutes. Add spinach and cook, stirring occasionally, until spinach is wilted, about 5 minutes. Discard Parmesan rind, if used.
7. Soup can be served immediately as-is, or you can continue simmering for up to 2 1/2 hours for a heartier texture and flavor. Alternatively, reserve half of the soup on the side, continue to simmer the other half in the pot for up to 2 1/2 hours, and stir the reserved soup back in for a soup that is hearty but still has plenty of bright vegetable flavor and texture. Stir in chopped herbs and season to taste with salt and pepper before serving.
How to Make Martha Stewart's Minestrone | Martha's Cooking School | Martha Stewart
In this video, watch Martha Stewart make minestrone, one of the best Italian soups. Her recipe takes advantage of classic ingredients to turn out a hearty and healthy meal you can make again and again. Get ready to spend some time in the kitchen, because this dish contains many ingredients, but the final result justifies the effort. Add a dollop of homemade basil pesto to the individual servings for a unique and herbaceous finishing touch.
Get the recipe here:
#MarthaStewart #Recipe #Minestrone #Soup #HowTo #food
0:00 Introduction
00:45 How To Prepare Beans
1:37 How To Make Broth
2:50 How To Make Sofrito
5:18 How To Combine Ingredients
8:55 Final Result
Brought to you by Martha Stewart:
Subscribe for more Martha now!:
Want more Martha?
Twitter:
Facebook:
Pinterest:
Instagram:
Google Plus:
Martha's Official Blog:
The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
How to Make Martha Stewart's Minestrone | Martha's Cooking School | Martha Stewart