how to make EASY MINESTRONE SOUP
Today, we learn how to make easy minestrone soup, a classic Italian soup recipe. Use whatever you have to make this soup, but use it to pack in good veggies to keep that immune system strong.
#Minestrone #Soup #NotAnotherCookingShow
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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.
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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.
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Homemade Minestrone Soup | Keep Cooking & Carry On | Jamie Oliver
Jamie is back with another recipe from his new TV show Keep Cooking and Carry On. Recipes to do while you are stuck at home that will fill you with the good stuff and use up whatever you have to hand. Just be adaptable and don’t be scared of making a swap out if you can’t get your hands on an ingredient.
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Links from the video:
Homemade Pizza | Keep Cooking & Carry On | Jamie Oliver
Homemade Bread | Keep Cooking and Carry On | Jamie Oliver
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Minestrone Soup Recipe
Learn how to make the best minestrone soup, easy homemade vegetarian soup. This classic Italian vegetable soup is perfect for fall and winter time and you can modify this recipe using any vegetables that have or like.
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Ingredients:
2-3 tablespoons Olive oil
1 Onion, chopped
3 Garlic cloves, minced
3 Carrots, diced
2 Celery stalks, chopped
2 Potatoes, diced
1 can (400g) Chopped tomatoes
6-8 cups Vegetable stock/water
1 can Beans of your choice
2/3 cup (g) Pasta
1/4 head Cabbage
Salt to taste
Black pepper to taste
1 teaspoon Thyme
Bread
Parmesan
Direction:
1. In a large pot, heat olive oil. Add chopped onion and sauté for 4-5 minutes.
2. Add minced garlic, diced carrots and chopped celery. Cook for 6-7 minutes.
3. Add diced potatoes, crushed tomatoes, vegetable stock/water, season with salt, pepper, thyme and bring to a boil. Reduce to low heat and simmer until potatoes are tender, about 15 minutes.
4. Add beans and pasta, cook for 10 minutes.
5. Add chopped cabbage and cook for 2-3 minutes.
6. Check the seasoning and add spices of needed.
7. Pour into a bowl and grate some parmesan (optional). Serve with rustic bread.
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.
Minestrone Soup | Italian Vegetable Pasta Soup | Soup Recipe | Vegetarian Soup Recipe | Cookd
To watch our recipe videos in Tamil, visit here:
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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