Easiest Minestrone Soup Recipe | Healthy, Delicious and Filling | Mommy and LittleChefs
Easiest Minestrone Soup Recipe | Healthy, Delicious and Filling | Mommy and LittleChefs
This soup can be made so easily even on a busy day and is a perfect meal for Lunch or Dinner. The soup is packed with amazing ingredients and addition of pasta makes it more filling and kids will love this as well.
Black Beans - 3/4 Cup
Red Kidney Beans - 3/4 Cup
Celery - 1 Cup
Carrot - 1 Cup
Onion - 1/2 Medium size
Tomato - 2 big size
Pasta - 1/2 Cup
Bay Leaves - 2
Garlic - 8
Olive oil - 2 Tbsp
Oregano - To Taste
Salt - To Taste
Crushed Black Pepper - To Taste
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Homemade Minestrone Soup!! - Hearty Italian Soup Recipe
How to make homemade minestrone soup! This hearty soup is great for the fall when you can use gleanings from the garden. It's filling but not heavy like cream soups. It's just a great healthy vegetarian soup! Serve it up with warm bread sticks right out of the oven and you've got the perfect meal ready in under an hour!
What you'll need:
2-3 Tbsp olive oil
1 small zucchini, chopped
1/2 cup green beans, fresh or frozen (75g)
1 small onion, chopped
1 medium carrot, grated
1 rib celery, chopped
4 cloves garlic, minced
1 (15.5oz can) light red kidney beans (439g)
1 (15.5oz can) great northern beans (439g)
1 (14.5oz can) stewed tomatoes (411g)
32 ounces vegetable broth (1.9L)
1 tsp salt
1 1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp dried thyme leaf
3 cups water (700ml)
2 ounces spinach (2 cups fresh or 1/4 box frozen) (30g)
1/2 cup dried pasta (50g)
parmesan cheese (optional)
In a large dutch oven or soup pot, saute the zucchini, green beans, onion, carrot and celery over medium-high heat. When the onions become translucent, add garlic and saute another few minutes.
Add in kidney and great northern beans as well as the tomatoes, vegetable stock, seasonings and salt. Bring to a boil and turn heat down to low and simmer for 20 minutes.
Add in water, spinach and dry pasta. Again, bring to a boil and simmer for 10-20 minutes or until pasta is cooked to your liking. Serve with breadsticks and parmesan cheese.
Makes about 10 cups of soup. Serves 4 well. Enjoy!
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SUPER EASY MINESTRONE SOUP | Ninja Foodi 10-In-1 Pressure Cooker
Hello, welcome to EZ Eatery, where we take challenging recipes and recreate them and make them simple. Simply delicious, might I add. Today we are making a super easy minestrone soup. This soup is so full of wonderful flavors, vegetables, and is so perfect on these chilly winter days. Did I mention, it is easy?!
EASY MINESTRONE SOUP
2 Medium Carrots (chopped)
2 Celery Stalk Ribs
1 Small Onion (chopped)
1 Zucchini (half moon shaped size)
1 Yellow Squash (half moon shaped size)
1 TBSP Olive Oil
1 TBSP Garlic (minced)
2 14.5 oz Cans Diced Tomatoes
4 C Vegetable or Chicken Broth
2 tsp Basil
1 tsp Italian Seasoning
1 tsp Oregano
3/4 tspn Thyme
1 Bay Leaf
3 TBSP Tomato Paste
3/4 C Dry Uncooked Small Shell Pasta
1/2 Can Great Northern Beans - Drained and Rinsed
(you can also add kidney beans, corn, peas, green beans)
1/2 C Spinach
1 tsp Balsamic Vinegar
Parmesan Cheese to top
Turn Ninja Foodi on the saute function. Add 1 TBSP olive oil. Add carrots onion, celery and garlic. Mix for 5 minutes or until onions are slightly translucent. Add diced tomatoes, chicken broth, seasonings, tomato paste, pasta, and bay leaf. Turn the pressure cooker on high for 2 minutes. Do a quick release right after the 2 minutes are up. Turn the pressure cooker back to saute. Add the zucchini, squash, beans, and balsamic vinegar. Let saute for 8 minutes. That is it! Top with some parmesan cheese and parsley. Enjoy!
If you are interested in the Ninja Foodi 10-in-1 5 Qt Pressure Cooker, here is the link to the one I bought at Target.
For other easy soup recipes, please check out this playlist I have created...
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Timecodes:
0:00 Introduction
0:31 Vegetables For Minestrone Soup
1:34 How To Pressure Cook Minestrone Soup In The Ninja Foodi 10-In-1 Pressure Cooker
4:01 How To Serve Up Minestrone Soup Made In The Ninja Foodi 10-in-1 Pressure Cooker
4:39 Taste Testing Minestrone Soup Made In The Ninja Foodi 10-In-1 Pressure Cooker
5:59 The Closing and Wishing My Dog (Georgie) A Happy Birthday!
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Homemade Minestrone Soup
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Instant pot Minestrone soup (Olive garden style Italian classic soup)
Warm-up with this vegetarian Instant Pot Minestrone Soup! This Italian classic soup recipe is comforting hearty, filling, easy to make, and tastes incredible. The beauty of this recipe is, It requires one pot, and it gets done in 30 minutes!
It’s vegan, too, if you skip parmesan cheese! Serve with crusty No-knead bread to sop up that hearty savory broth and sprinkle some grated Parmesan cheese for a cozy winter dinner!
Vegetables
Minestrone was traditionally made to use up leftover vegetables, so feel free to use any seasonal vegetables and greens you have on hand. I used celery, carrots, zucchini, onion, and spinach for the soup and it was delicious.
You can use any vegetables of your choice. Swap the spinach for Swiss chard or baby kale If you don’t have or don’t like spinach.
If you want your spinach to be less cooked, fold it in right after the soup is done cooking.
Pasta
For this recipe, we use dry pasta shells that get cooked directly in the Instant Pot to make this an easy one-pot meal. Small/tiny pasta is preferred, our favorite one is small shell pasta. You may use mini farfalle, mini macaroni, orzo, etc.
You can also boil the pasta separately and stir in later or use leftover cooked pasta.
Also, if you plan on freezing this soup, I would leave out the pasta and cook it separately on the stove whenever you’re planning to serve it. That way, the pasta doesn’t end up getting soggy.
For an even healthier option, use whole wheat macaroni pasta.
To keep this low-carb, omit the pasta, you honestly won’t miss it with everything else in this soup.
Beans
I have used canned red kidney beans here. You can use any beans you have on hand – kidney beans, cannellini, northern beans, or the combination of all the beans. Chickpeas will also work.
If using dried beans instead of canned, cook and drain ahead of time and store in an airtight container in the fridge.
Seasoning
For seasoning, I used Italian seasoning, red pepper flakes, black pepper powder, and salt.
Since we love spicy, red pepper flakes are an absolute must for us. You can reduce the number of chili flakes or leave it out if you’re making these cheese cookies for kids or for someone who isn’t a fan of spices.
Be very careful while adding salt. Because tomato sauce and beans have salt added in them.
If you don’t have Italian seasoning on hand, you could use a mix of individual Italian herbs as per your preferences.
Cheese
What makes this soup extra special, is using the rind from a wedge of parmesan. I always stash them in my freezer just for soups, if you don’t have one toss some grated cheese into the soup while it’s cooking.
It adds a rich, savory flavor to the soup. You can skip you want to make vegan or don’t have at hand.
Btw, if you are looking for vegetarian parmesan cheese, then Sprouts and Wholefoods does carry them.
Diced tomato and tomato sauce
I always use this combination for that tomato-y flavors. You can use tomato paste for the intense flavors. If you don’t prefer to use canned products, use fresh diced tomatoes.
Vegetable stock
I have used low sodium vegetable stock. If you don’t have in the pantry, you may use water or the combination of better than bouillon and water. Feel free to use any other stock of your choice.
Oil
I have used extra virgin olive oil. You may use any oil of your choice.
Notes -
To make keto, low carb minestrone soup, or a whole paleo version of it, simply leave out the pasta, beans, and carrots. And instead, add cauliflower and green beans.
Add sugar if you feel the soup is sour.
Can you make this in advance?
Soups are one of the best to make ahead meals out there! Yes, this Instant Pot Minestrone soup can be made ahead up to 5 days in advance.
How to reheat?
To warm this soup again, add some water, and bring to a gentle simmer over medium-high heat stirring occasionally. Do not simmer for too long as this will overcook the pasta and zucchini and dull the flavor of the basil.
Can this recipe be frozen?
Yes, this Minestrone can be frozen for up to four months. Don’t add pasta if you intend freezing this soup or else the pasta will be mushy on reheating.
Once the soup is cool, divide it into containers with a convenient number of servings.
Cover it tightly and freeze.
Freeze for up to four months.
To thaw, transfer the container to the refrigerator and thaw at least 24 hours.
Reheat in the microwave or a pan.
Also, keep it in mind that this soup will thicken in the freezer or refrigerator as the residual heat of the broth continues to cook the vegetables and they release their starches, so stir in another splash of broth when you reheat leftovers.
Detailed Recipe
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How to: Bear Creek Minestrone Soup Mix // Instant Pot Pressure Cooker
Although not from scratch, this makes a great meal when you’re short on time. See my other Instant Pot videos here:
You can add tomatoes, corn, zucchini, or another vegetable you like before cooking to make it heartier. We like to eat this with sourdough or French bread and butter spread.
I know the package directions are to boil the soup for 15 minutes, but we have always found this to be insufficient. The IP is great because you can cook the sausage in the pot, and you don’t have to babysit the stove while it cooks!
Have you tried this in your IP?
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