The best Italian Hearty Minestrone Soup
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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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Minestrone Soup | Classic Italian Soup | Giada De Laurentiis
One of the coziest soups out there- minestrone! Perfect for a chilly day. Grab the recipe here!
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VEGAN MINESTRONE SOUP | Good Eatings
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Minestrone Soup Recipe:
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A while back I started a new series for vegan meals that will impress and satisfy your non-vegan friends and family. Today I am sharing the next recipe in this series and hoping that your family and friends will enjoy the vegan minestrone soup as much as mine do. It's easy to make and very satisfying in the colder autumn weather we are now experiencing in the Northern hemisphere. I truly hope you enjoy this recipe and I'm so glad to be sharing new videos and delicious vegan food with you guys again.
See the first recipe for vegan cevapi and tzatziki here:
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MINESTRONE SOUP RECIPE | easy vegetable soup
If you are looking for an easy, delicious minestrone soup recipe to fall in love with, this recipe is for you! This is a classic version of minestrone soup, packed with veggies like; carrots, onions, celery, garlic, cabbage, potato, zucchini and baby spinach.
Minestrone soup is a hearty vegetable soup that was traditionally made to use up leftover vegetables. It’s a very flexible soup that can be made with just about any vegetables you have on hand. It’s also a great way to enjoy some seasonal vegetables since you can adjust the ingredients based on what you have, what looks good or what’s in season.
My minestrone recipe is made with chicken broth (and love to top it with parmesan cheese), but you can easily make this a vegan or vegetarian minestrone soup by swapping in vegetable broth and skipping the parmesan.
And trust me, making your own minestrone soup is way better than buying it Olive Garden ;).
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INGREDIENTS & PRODUCTS USED + MENTIONED:
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MINESTRONE SOUP RECIPE
2 tbsp olive oil
1 cup onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
2 cloves garlic, chopped
1 bay leaf
1 tsp dired oregano
1 tsp poultry seasoning
1 pound Yukon gold potatoes, chopped into bit sized pieces
3 cups savoy cabbage, thinly sliced
1 zucchini, chopped
28 ounces canned diced tomatoes
4 cups low sodium chicken stock
1.25 cups canned cannellini beans, drained and rinsed
2 cups baby spinach
1/3 cup fresh parsley, chopped
salt and pepper, to taste
parmesan cheese, *optional, for topping
red pepper flakes, *optional for topping
12 ounces brown rice pasta *optional
INSTRUCTIONS
Heat oil in a heavy, 5-6 quart pot.
Add in onions, celery, carrots and a pinch of salt. Stir and cook for 8-10 minutes or until veggies are tender and fragrant.
Add in garlic and stir. Cook for one minute and add in spices; bay leave, oregano, poultry seasoning, salt and pepper. Stir well.
Next, add in potatoes, cabbage, zucchini, diced tomatoes, and chicken broth. Stir to combine and bring everything to a boil.
Reduce heat down, simmer, partially covered for 20 minutes.
Cook pasta according to package and strain.
Stir in cannellini beans, baby spinach, and fresh parsley. Cook until the greens are wilted down and beans are heated through.
Place a scoop of pasta in bottom of bowl and ladle soup over the top. Serve with grated parmesan cheese and red chili flakes. Enjoy!
NUTRITION
Serving: 1.5cups | Calories: 412kcal | Carbohydrates: 78g | Protein: 15g | Fat: 7g | Saturated Fat: 2g | Sodium: 348mg | Potassium: 1409mg | Fiber: 13g | Sugar: 9g | Vitamin A: 5428IU | Vitamin C: 49mg | Calcium: 145mg | Iron: 6mg
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Minestrone Soup Recipe - Laura Vitale Laura In The Kitchen Episode 12
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