How To make Minestrone Soup
1/2 lb Dried white beans, soaked in
1 t Olive oil
1/8 lb Salt pork, cut into small di
1 ea Garlic clove, chopped fine
1 ea Onion, small, chopped
1 ea Leek, diced
1 t Parsley, chopped
1 t Basil, chopped
1 T Tomato paste
3 ea Tomatoes, peeled, seeded and
3 ea Celery stalks, chopped
2 ea Carrots, sliced
2 ea Potatoes, diced
1/4 ea Cabbage, small, shredded
1 ea Turnip, small, peeled and di
2 ea Zucchini, diced
1 1/2 qt Water
1 x Salt to taste
1/2 t Freshly ground pepper
1 c Elbow macaroni or ditali
6 T Parmesan cheese, grated
Fat grams per serving: Approx. Cook Time: 60 Drain the beans and boil them in 3 quarts water about 1 hour, or until tender. Place the olive oil in a large kettle and add the salt pork, garlic, onions, leek, parsley, and basil. Brown lightly. Add the tomato paste thinned with a little water and cook 5 minutes. Add the tomatoes, celery, carrots, potatoes, turnip, cabbage, zucchini, water, salt & pepper and cook slowly 45 minutes to 1 hour. Add the beans. Add the macaroni and cook 10 minutes, or until tender. Correct the seasonings and pour into heated bowls. Serve immediately, sprinkled with grated parmesan cheese.
How To make Minestrone Soup's Videos
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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The best Italian Hearty Minestrone Soup
Get full recipe here
Minestrone soup which means “Big Soup” has always been a favourite of mine. It has so many goodies and can be served as a first course or a main meal. There’s no real set recipe as it was usually made to use up available vegetables in poorer times. It can be made as a vegetarian meal with vegetable stock or by using meat stock, this recipe uses chicken stock. You can also add pancetta for a different style flavour. Cook the hardy vegetables first and add the rest last, this will retain some bite. Add the basil leaves at the very end to get the full fresh aromas. Buy yourself the best rustic bread loaf, toast it and lace it with olive oil for a fantastic meal Italiano style.
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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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Homemade Pizza | Keep Cooking & Carry On | Jamie Oliver
Homemade Bread | Keep Cooking and Carry On | Jamie Oliver
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How to Make Minestrone Soup | Get Cookin' | Allrecipes.com
Heat up the new year with the culinary equivalent of a warm hug. Join Nicole as she shows you how to make Minestrone Soup. This recipe is provided by Jamie, an Allrecipes user.
Read the article and get the recipe here:
0:00 Introduction
0:18 Softening the Veggies
0:50 Making Minestrone
1:50 The Perfect Bite
2:19 Bloopers
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How to Make Jamie’s Minestrone Soup | Get Cookin' | Allrecipes.com
How to Make MINESTRONE | Italian Soup Recipe
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PERFECT Minestrone | Italian Soup Recipe
Continuing in my Italian food education, Eva teaches me how to make a simple soup: minestrone!
If you enjoy this video, please give it a thumbs-up and subscribe to the channel!
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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.