Minestrone Soup Recipe
Today we teach you how to make a homemade minestrone soup recipe. Enjoy this vegetable-packed soup and let us know what you think. I hope you enjoy our minestrone soup, let me know what you think!
Ingredients and Directions:
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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Minestrone Çorbası tarifi ???? | Arda'nın Mutfağı 167. Bölüm
Arda'nın Mutfağı programının 26 Şubat 2023 Pazar günü yayınlanan 167. Bölümünde Arda Türkmen'in yaptığı Minestrone Çorbası tarifini, nasıl yapıldığını, malzemelerini, pişirme süresini ve tüm inceliklerini öğrenebilir, videolu anlatım ile Minestrone Çorbası yapabilirsiniz.
MALZEMELER
1 yemek kaşığı tereyağı
2 yemek kaşığı zeytinyağı
1 adet soğan
2 adet havuç
1 adet patates
1-2 adet kereviz sapı
2-3 diş sarımsak
1 litre (5 su bardağı) sebze suyu
1/2 ya da 1 litre su
1/2-1 su bardağı hafif haşlanmış kuru fasulye
1 dolu avuç boncuk makarna
Tuz
Karabiber
Arda'nın Mutfağı'nda neler mi var? Mevsiminde ürünler, ustasından lezzetler ve tabi ki Arda'nın dokunuşları! Arda'nın Mutfağı hayatınıza, mutfağınıza lezzet katmaya devam ediyor!
KANAL D KANALINA ABONE OL
➤
Kanal D Canlı Yayın:
➤
Kanal D Yayın Akışı:
➤
Sebze Çorbası Minestrone Tarifi | Pop Up Yemek Tarifleri
Sebze çorbası Minestrone tarifi. Kış ayları için çok sağlıklı bir yemek tarifi ile karşınızdayım. Oldukça faydalı ve lezzetli Minestrone tarifini mutfağınızda kolayca yapıp afiyetle yiyebilirsiniz.
Sebze Çorbası Malzemeleri:
* 2 yemek kaşığı Zeytinyağı
* 1 adet Kırmızı Soğan
* 1 diş Sarımsak
* 1 adet Kereviz Sapı
* 1 adet Havuç
* 1 adet Kabak
* 1 tatlı kaşığı Domates Salçası
* 1 adet Domates
* 2 yemek kaşığı Bezelye
* 2 yemek kaşığı Makarna
* 750 mililitre Tavuk Suyu
* Tuz
* Karabiber
* 1 yemek kaşığı Ispanak
EN Lezzetli Yemek Tarifleri:
Evde Lavaş Yapımı:
Ranch Sos Nasıl Yapılır:
Nachos Nasıl Yapılır:
Meşhur Meksika sosu Guacamole Nasıl Yapılır:
Eğer bu tarifimi yaparsanız ve resimlerini çekip #idilyazar hashtag'i ile paylaşırsanız çok mutlu olurum.
Videolarımda yaptığım yemeklerin malzeme listelerini ve yazılı tariflerini web sitemde bulabilirsiniz:
Beni takip edin:
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Facebook:
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Kanalıma buradan abone olabilirsiniz:
How to Make Martha Stewart's Minestrone | Martha's Cooking School | Martha Stewart
In this video, watch Martha Stewart make minestrone, one of the best Italian soups. Her recipe takes advantage of classic ingredients to turn out a hearty and healthy meal you can make again and again. Get ready to spend some time in the kitchen, because this dish contains many ingredients, but the final result justifies the effort. Add a dollop of homemade basil pesto to the individual servings for a unique and herbaceous finishing touch.
Get the recipe here:
#MarthaStewart #Recipe #Minestrone #Soup #HowTo #food
0:00 Introduction
00:45 How To Prepare Beans
1:37 How To Make Broth
2:50 How To Make Sofrito
5:18 How To Combine Ingredients
8:55 Final Result
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
How to Make Martha Stewart's Minestrone | Martha's Cooking School | Martha Stewart
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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