Minestrone Soup | Italian Vegetable Pasta Soup | Soup Recipe | Vegetarian Soup Recipe | Cookd
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Minestrone soup is a healthy Italian #VegetableSoupRecipe from the #ItalianCuisine.This #MinestroneSoup is made with Tomato, Macaroni, Basil, and other ingredients. You can now make this #HealthySoup with Cookd’s simple recipe and serve it hot. Do try this recipe and share your feedback with us.
Minestrone Soup Recipe :
Olive Oil - 2 tbsp
Tomato - 2 nos
Onion (diced) - 1 no
Garlic (finely chopped) - 6 nos
Carrot (diced) - 1 no
Celery (diced) - 2 Stalks
Beans (diced) - ¼ Cup
Zucchini (diced) - ½ no
Macaroni Pasta - ¼ Cup
Water - 3 Cups
Tomato Puree - ½ Cup
Salt - 1 ¼ tsp
Black Pepper Powder - ¼ tsp
Dried Oregano - ½ tsp
Dried Basil - 1 tsp
Cooking Instructions:
1.Roast the tomatoes over a flame, peel them, and cut them into dices. Set aside.
2.In a pot, heat oil and add the onions, garlic, and celery. Saute until the onions go translucent.
3.Add the tomato puree and cook until the raw flavor goes for about 5 mins.
4.Add the carrot, beans, and zucchini, Saute for 3 mins.
5.Add the diced tomatoes, salt, oregano, and black pepper powder. Pour in the water, add the pasta and simmer for 10 mins. Until the vegetables are tender and pasta is cooked.
6.Finish with basil.
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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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Healthy Pasta Soup with Vegetable | Quick & Easy Soup Recipes | Minestrone Italian Soup
Healthy Pasta Soup is an easy Italian soup recipe also known as Minestrone. The Pasta Soup is super easy to cook and takes less than 40 minutes from start to finish. It is made with kidney beans, pasta sauce, pasta and vegetables. Do try this delicious and healthy Minestrone soup today for a light dinner.
The Minestrone or Healthy Pasta Soup is one of the most popular Italian soup recipes in the world. It can be prepared for a light lunch or dinner. The soup pairs best with toasted bread and is a complete meal in itself. Do try this easy soup recipe and let us know in the comments below how you like it and what would you like to see next.
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Classic Minestrone Soup
Minestrone Soup ????????????♥️
This Minestrone soup is perfect to make during the cold winter months. It’s got tons of vegetables and other good-for-you ingredients! This recipe will make 6 meal-size servings!
Make sure you SAVE & SHARE this one!
Ingredients
2 strips Bacon, chopped
1 clove garlic, peeled and finely diced
1 onion, peeled and chopped
2 carrots, trimmed and chopped
2 sticks of celery, trimmed and chopped
1 small zucchini, trimmed and chopped
2 medium sized potatoes, chopped small
1 400ml can cannellini beans, rinsed
½ tsp dried oregano
1 bay leaf
1 can (350ml) of chopped plum tomatoes (I use @pastenecanada)
4 cups vegetable or chicken stock
2 cups white cabbage, sliced
1 cup / 100g Ditali pasta or short pasta
Extra-virgin Olive Oil
Salt & Pepper, to taste
Garnish: Basil, Parmesan Cheese
Instructions
Get a pot of water on to boil for your pasta.
Heat 2 teaspoons of extra-virgin olive oil in a large pot over medium-high heat. Add the chopped bacon and fry it until it’s lightly crisp and golden brown.
Add the chopped garlic, onion, celery, carrots, zucchini, oregano and bay leaf and cook, stirring often, until the vegetables have softened, about 10 minutes.
Add the cannellini beans, chopped potatoes and canned tomatoes to the pot and stir. Pour the stock into the pot and give it another good stir.
Turn up the heat slightly, replace the lid on the pot and bring everything to a boil. Once the soup comes to a boil, lower the heat slightly and simmer for about 20-30 minutes or until the potato is cooked through.
Add the cabbage to the pot and cook for another 10 minutes or until the pasta is cooked to ‘al dente’. Cook your pasta. Drain your pasta.
Add some more stock if you feel the soup needs more and stir. Remove the bay leaf and discard. Taste the soup and add seasoning if desired. Add some of the pasta to a deep bowl and then ladle over the soup. Garnish with basil and/or Parmesan cheese and serve with a fresh baguette.
Enjoy!!
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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!
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Minestrone Soup Recipe - Italian Vegetable and Pasta Soup | Starch Solution Minestrone Soup
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