Chef Landi - Vegetable Stock, Minestrone, and Bruschetta
Today's episode is a special one! We will be making 3 easy recipes that pair well with one another: Vegetable stock, minestrone soup, & classic bruschetta.
Chapters:
Intro- 0:00
Minestrone- 0:20
Vegetable Stock- 5:17
Bruschetta- 7:00
Check the Soup- 9:36
Plating- 11:44
Tasting!- 12:44
Vegetable stock recipe:
Ingredients
1 tablespoon Olive oil
1 large onion
2 stalk celery
2 large carrots
8 cloves garlic
½ bunch parsley
2 bay leaves
1 teaspoon Salt & pepper
6 cups water
Directions:
1. Wash vegetables first. Chop vegetables do not have to be perfectly cut sliced or diced. We need vegetables just boiled in water to get the flavored liquid stock.
2. Heat the oil in a soup pot.
3. Add all cut vegetables to the pot and cook over high heat for about 10 minutes stirring frequently until vegetables are soft.
4. Add salt and water and bring to a boil.
5. Lower heat and simmer, covered for about 25 minutes.
6. Let the stock cool, strain & discard vegetables.
A good note to know about making vegetable stock:
You can use any vegetable to make your perfect stock. In general, I make stock once a month. The day I clean the refrigerator, I take out all the vegetables left from the previous week. I keep in a bag all leftover vegetables from previous cooking prep. And then I make vegetable stock. Don't stop here!
Minestrone soup recipe:
Serves 6 - 8, Prep time 15 minutes, Cook time 1 hour
Ingredients
1 medium onion
5 stalks celery
½ half zucchini
3 carrots
1 medium red potato
3 cloves garlic
1 can red beans, or any kind of can beans you like
2-1/2 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 can 15ounce diced tomato
1-1/2 teaspoon salt more if you like it
1 -1/2 tablespoon parmesan for garnish
2 tablespoon croutons for garnish
½ teaspoon truffle oil for taste
6 cups vegetable stock, better homemade stock
4-5 fresh basil leaves
2-3 cups spinach
1 tablespoon dried oregano
1 tablespoon Italian seasoning
1 cup penne pasta diced or elbow pasta
Directions
1. Before you start the fire wash, peel, cut, dice the vegetables keep all of them prepared in a plate in front of you.
2. Heat the extra virgin olive oil in a large pot over medium-high heat.
3. Start with diced onion for 30 seconds and garlic carrot celery and the rest of the vegetables.
4. Cook all vegetables and stir frequently for 6-7 minutes until soft.
5. Season with herbs and spices and add stock taste again for seasoning cover.
6. Once boiling, turn down the heat and simmer the soup for 15 minutes.
7. After the soup is done, let the soup cool and serve warm.
8. Garnish with parmesan cheese, croutons, a touch of extra virgin olive oil, a pinch of lemon juice.
Note: You can keep the soup in the refrigerator for 3-4 days.
Bruschetta recipe:
Prep time, 15 minutes, serves 8 people
Ingredients
7-8 Roma tomatoes, or any medium tomato
7-8 fresh basil leaves chopped
2 tablespoon parmesan cheese more if you like it
3-4 clove garlic, minced
2-3 tablespoon sprinkle on top of bruschetta
2-3 tablespoon extra virgin olive oil
½ tablespoon salt
½ tablespoon black pepper
1 loaf Italian bread sliced toasted
Directions
1. In a large bowl, toss together the tomatoes, basil, garlic, salt & pepper.
2. Serve on toasted Italian bread.
3. Sprinkle parmesan cheese, balsamic reduction.
The one and only VEGETABLE SOUP recipe you need for winter!
This easy vegetable soup is packed with flavor and uses simple, everyday vegetables to their full potential. But there's plenty of room for customization — use any fresh or frozen vegetables you have on hand. It's the perfect blank canvas to work with for soup season!
A simple vegetable soup like this is my absolute favorite. It's nourishing, comforting, fresh, and light, yet filling enough to be a full vegetarian meal. But truth be told, I was never a fan of vegetable soup until I started making it myself at home, with this recipe. Because other versions I had tried were always been a bit bland and boring.
So what makes my version unique (and better)? The vegetables are sautéed with Italian seasoning and loads of garlic, then simmered in a savory broth with fresh lemon juice and parsley. And that punch of fresh lemon really brightens and enhances the flavor!
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► TIMESTAMPS:
00:00 Intro
00:21 Prep the carrots, celery, and onion.
01:38 Peel the garlic and chop the potatoes and green beans.
03:14 Saute the mirepoix vegetables.
03:26 Add the garlic and seasonings.
03:56 Add the potatoes, green beans, diced tomatoes, bay leaves, and vegetable broth, then simmer.
04:46 Chop the parsley and juice the lemon.
05:21 Add the frozen peas and corn.
05:48 Add the lemon juice and parsley, then serve in bowls.
06:53 Store the soup for later in the fridge or freezer (it's a perfect meal prep soup!).
07:43 Taste test.
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Dinner: Zuppa Toscana Soup (Olive Garden Copycat Recipe) - Natasha's Kitchen
Zuppa Toscana is Olive Garden’s most popular soup. This one-pot, homemade Zuppa Toscana recipe is hearty and loaded with Italian sausage, kale, bacon and potatoes.
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CLICK to Print Recipe:
ZUPPA TOSCANA ITALIAN SOUP INGREDIENTS:
►6 or 8 oz bacon, chopped
►1 lb Italian Sausage (The Hot variety)
►1 medium head (10 large cloves) garlic, peeled and minced or pressed
►1 medium onion, finely diced
►4 cups (32 oz) water
►6 cups (48 oz) low sodium chicken broth
►4-5 medium russet potatoes, peeled and chopped into 1/4 pieces
►1 medium/large kale bundle, leaves stripped and chopped
►1 cup whipping cream
*Note: recipe updated in 2023 to 4 cups water and 6 cups stock for a more flavorful base.
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Minestrone Soup Recipe - Italian Vegetable and Pasta Soup | Starch Solution Minestrone Soup
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My Classic Minestrone Soup Recipe | hot for food
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BEST EVER SLOW COOKER MINESTRONE SOUP
Ingredients
* 1 small zucchini, chopped
* 1 cup kidney beans (canned)
* 1 cup white beans (canned)
* 2 medium carrots, chopped
* 1 medium onion, diced
* 2 stalks celery, chopped
* 1 cup red potatoes, chopped, skins on
* 3/4 cup green beans (cut, frozen)
* 3 cloves garlic, finely chopped
* 1/2 teaspoon cumin
* 1/2 teaspoon dried parsley
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried thyme
* 1/2 teaspoon dried basil
* salt and pepper (to taste)
* 1 cup diced tomatoes (canned)
* 1 tablespoon tomato paste
* 6-7 cups vegetable stock
* 1 cup dried pasta noodles (fusilli, macaroni, or small shells)
* parmesan cheese (for serving)
* fresh parsley (for serving)
Instructions
* Add the zucchini, beans, carrots, onion, celery, potatoes, green beans, garlic, spices, salt and pepper, canned diced tomatoes, tomato paste, and vegetable stock to your slow cooker and stir well to combine. Depending on the size of your slow cooker and how thick you like your minestrone soup, add between 6 and 7 cups of stock (I usually add about 6 at first and sometimes add up to 1/2 cup more).
* Add the lid and cook on high for 4-5 hours, stirring once or twice. The soup will thicken slightly as it cooks (thanks to the starch in the potatoes!).
* Add the pasta and cook for 15 more minutes or until the pasta is al dente.
* Serve with some grated or shaved parmesan and some freshly chopped parsley.
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