I Mixed 2 Minestrone Recipes To Make THIS! | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you how my Mom and my Grandmother made a Minestrone soup! Truly a great soup to have on a cold day and perfect leading up to Thanksgiving! I think you will all love this recipe especially coming into the colder months. Let me know what you think in the comments below!
RECIPE LINK:
------------------------------------------------
VIDEOS LINKS:
How to Cut Every Vegetable:
Vegetable Stock:
------------------------------------------------
PRODUCTS USED BY CHEF:
❤️ Pesto Olive Oil:
❤️ Silicone Spatulas set of 3:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
------------------------------------------------
✴️CHICKEN RECIPES:
✴️PORK RECIPES:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
✴️BREAKFAST RECIPES:
✴️VEGETERIAN RECIPES:
✴️DESSERT RECIPES:
✴️APPETIZER RECIPES:
✴️ONYO RECIPES:
✴️PASTA RECIPES:
✴️SOUP RECIPES:
✴️SAUCE RECIPES:
------------------------------------------------
CHECK OUT OUR AMAZON STORE:
------------------------------------------------
OUR CHANNEL:
------------------------------------------------
CHEF'S WEBSITE:
------------------------------------------------
CHEF'S ONLINE STORE:
Easy Minestrone Soup Recipe in 30 Minutes - Why Not
Easy Minestrone Soup Recipe in 30 Minutes is a great way to start your diet. It's an awesome comfort food as well. Believe me, this soup is so easy to make and outrageously delicious. The great thing is, it can be made in about 30 minutes. I add a combination of veggies such as celery, carrots, and asparagus. Of course you can add your choice of veggies. To tell you the truth, I simply add what's left over in the fridge from the Holidays.
Give our light vegetarian minestrone soup a try and let us know what you think.
For the full recipe, visit:
Video Chapters:
0:00 Introduction
0:15 Adding the veggies
0:58 Pouring the beef stock in
1:19 Adding the remaining ingredients
2:05 The seasoning
2:46 Boiling the soup
3:00 The outcome
3:50 The taste test
4:12 Conclusion
GET NOTIFICATION: Subscribe to my channel & check the Bell button right next to the subscribe button to get notified of our new uploads. Visit for printable recipes
#comfortfood#minestronesoup#Italianweddingsoup
Facebook
Instagram
Twitter
Tumblr
All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
MINESTRONE SOUP RECIPE | easy vegetable soup
If you are looking for an easy, delicious minestrone soup recipe to fall in love with, this recipe is for you! This is a classic version of minestrone soup, packed with veggies like; carrots, onions, celery, garlic, cabbage, potato, zucchini and baby spinach.
Minestrone soup is a hearty vegetable soup that was traditionally made to use up leftover vegetables. It’s a very flexible soup that can be made with just about any vegetables you have on hand. It’s also a great way to enjoy some seasonal vegetables since you can adjust the ingredients based on what you have, what looks good or what’s in season.
My minestrone recipe is made with chicken broth (and love to top it with parmesan cheese), but you can easily make this a vegan or vegetarian minestrone soup by swapping in vegetable broth and skipping the parmesan.
And trust me, making your own minestrone soup is way better than buying it Olive Garden ;).
PRINT RECIPE HERE:
Thanks for watching! Make sure to SUBSCRIBE for more videos:
INGREDIENTS & PRODUCTS USED + MENTIONED:
Santoku Knife:
Lodge 6-Quart Dutch Oven:
Wooden Spoon:
WEBSITE:
INSTAGRAM:
FACEBOOK:
PINTEREST:
TWITTER:
MORE DELICIOUS SOUP RECIPES:
Black Bean Soup Recipes:
Summer Minestrone Soup:
Kabocha Squash Soup:
Stuffed Pepper Soup:
MINESTRONE SOUP RECIPE
2 tbsp olive oil
1 cup onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
2 cloves garlic, chopped
1 bay leaf
1 tsp dired oregano
1 tsp poultry seasoning
1 pound Yukon gold potatoes, chopped into bit sized pieces
3 cups savoy cabbage, thinly sliced
1 zucchini, chopped
28 ounces canned diced tomatoes
4 cups low sodium chicken stock
1.25 cups canned cannellini beans, drained and rinsed
2 cups baby spinach
1/3 cup fresh parsley, chopped
salt and pepper, to taste
parmesan cheese, *optional, for topping
red pepper flakes, *optional for topping
12 ounces brown rice pasta *optional
INSTRUCTIONS
Heat oil in a heavy, 5-6 quart pot.
Add in onions, celery, carrots and a pinch of salt. Stir and cook for 8-10 minutes or until veggies are tender and fragrant.
Add in garlic and stir. Cook for one minute and add in spices; bay leave, oregano, poultry seasoning, salt and pepper. Stir well.
Next, add in potatoes, cabbage, zucchini, diced tomatoes, and chicken broth. Stir to combine and bring everything to a boil.
Reduce heat down, simmer, partially covered for 20 minutes.
Cook pasta according to package and strain.
Stir in cannellini beans, baby spinach, and fresh parsley. Cook until the greens are wilted down and beans are heated through.
Place a scoop of pasta in bottom of bowl and ladle soup over the top. Serve with grated parmesan cheese and red chili flakes. Enjoy!
NUTRITION
Serving: 1.5cups | Calories: 412kcal | Carbohydrates: 78g | Protein: 15g | Fat: 7g | Saturated Fat: 2g | Sodium: 348mg | Potassium: 1409mg | Fiber: 13g | Sugar: 9g | Vitamin A: 5428IU | Vitamin C: 49mg | Calcium: 145mg | Iron: 6mg
PRINT RECIPE HERE:
Disclaimer: product links may include affiliate links.
#minestronesoup #vegetablesoup #italianminestrone
Minestrone in Minutes | Forks Over Knives
Minestrone in Minutes - Click SHOW MORE for the Full Recipe
Whether you are a beginner or a veteran, these whole-food, plant-based recipes are for you.
Find our extensive recipe archive here ▸
Download top-rated Plant-Based recipe app today ▸
SUBSCRIBE to Forks Over Knives ▸ SUBSCRIBE to Forks Over Knives ▸
TURN ON NOTIFICATIONS ????
Full Recipe Here ▸
INGREDIENTS:
1 large onion, chopped
2 medium carrots, chopped
1 stalk celery, chopped
2 large cloves garlic, minced
1 (14.5-ounce) can diced tomatoes, undrained
1 (15.5-ounce) can cannellini beans (or other white beans), drained and rinsed
1 medium zucchini, diced
4 cups vegetable broth
1 teaspoon dried basil
½ teaspoon dried oregano
salt and ground black pepper
DIRECTIONS:
-Heat a large saucepan over medium heat. Place the onion, carrots, celery, and garlic into the pan and cook, stirring occasionally, until softened, about 7 minutes. Add water 1 to 2 tablespoons at a time as needed, to keep the vegetables from sticking to the pan.
-Stir in the tomatoes and their juices, beans, zucchini, and broth. Add the basil, oregano, and salt and pepper to taste. Bring to a boil, then reduce the heat to low, cover, and simmer until the vegetables are tender, about 20 minutes.
-Taste and adjust the seasonings, adding more salt and pepper if needed. Serve hot.
FOLLOW FORKS OVER KNIVES ON SOCIAL MEDIA
TWITTER ▸
INSTAGRAM ▸
FACEBOOK ▸
PINTEREST ▸
EXPLORE MORE ABOUT FORKS OVER KNIVES
Homepage ▸
The Film ▸
#1 Plant-Based Vegan Meal Planner ▸
Cooking Course ▸
Top-Rated Plant-Based Recipe App ▸
Books & Magazines ▸
About Forks Over Knives’ Recipe:
Forks Over Knives recipes and articles are created by a large community of chefs, authors, doctors, and other health professionals representing an array of specialties, from preventive and lifestyle medicine to nutrition, cardiology, psychology, and more.
HOW TO MAKE: Minestrone #shorts
Minestrone Soup: this one will keep you wanting more and will definitely become your favourite go to recipe. It’s the Swiss Chard and finishing it with fresh chopped basil that makes all the difference. ???? Try it, you can thank me later ! ✌???? #Minestrone #Soup
Ingredients:
- 2 celery stalks, chopped
- 1 large Spanish onion, chopped
- 2 carrots, peeled and chopped
- 2 zucchini, chopped
- Parmigiano Reggiano cheese rind
- 250g cherry tomatoes, tin with juice
- 2 yellow potatoes, peeled and chopped
- 1 bunch, red Swiss chard, chopped (both stem and leaves)
- 1 bunch, green Swiss chard, chopped (both stem and leaves)
- 1/3 cup extra-virgin olive oil
- 400g cannellini beans
- 1L water
- Salt, QB
* Finish each plate with grated Parmigiano, drizzle of extra virgin olive oil, red chilli peppers and basil. QB
In a large pot, heat olive oil and add celery, carrots and onions. Cook on high heat for 5 minutes, stirring often. Add zucchini, potatoes and parmigiano rind and continue to cook for another 5 minutes. Add the cherry tomatoes and juices and stir cooking together for 5 minutes. Add red and yellow swiss chard and stir mixing everything together, then add salt to taste and water. Cook for 45 minutes on high heat and let the minestrone rest for 30 minutes off the heat and with the lid on the pot.
Serve finishing each plate with grated Parmigiano, drizzle of extra-virgin olive oil, chopped red chilli peppers and chopped basil. All QB, as much as you want. Enjoy.
#sundaymornings #recipeoftheday
How to Make Minestrone Soup | Soup Recipes | Allrecipes.com
Get the top-rated recipe for Jamie's Minestrone at:
We'll show you how to make minestrone soup from scratch. A comforting, warming favorite filled with hearty vegetables, seashell pasta, kidney beans and a rich tomato broth.
Subscribe to Allrecipes @
Allrecipes Magazine is now available!
U.S. subscribers, subscribe here:
Canadian subscribers, subscribe here:
Facebook
Twitter
@Allrecipes