Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, minestrone soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Minestrone soup is an Italian classic! This version is made with cannellini beans, chicken stock, cabbage, potato, zucchini, carrots, plum tomatoes, and Parmesan cheese. Minestrone (/ˌmɪnɪsˈtroʊni/; Italian: [mineˈstroːne]) is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice, sometimes both.
Minestrone Soup is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They are nice and they look wonderful. Minestrone Soup is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few components. You can have minestrone soup using 17 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Minestrone Soup:
- Take 1/2 yellow onion, diced
- Prepare 2 cloves garlic, minced
- Get 1 large rib celery, sliced
- Take 1 medium carrot, diced
- Get 2 tsp dried basil
- Get 1 tsp dried thyme
- Get 1 tsp dried oregano
- Prepare 32 oz diced tomatoes (2 cans)
- Take 3 tbsp tomato paste
- Make ready 5 cups chicken broth
- Prepare 1 bay leaf
- Get 1 can red kidney beans, rinsed and drained
- Take 1 can cannellini or great northern beans, rinsed and drained
- Get 1/2 cup ditalini pasta
- Take 1 medium zucchini, sliced
- Get 1-2 cups baby spinach
- Make ready to taste Kosher salt and pepper
Minestrone Soup - the best chunky soup in the world! Minestrone Soup is the sort of soup that keeps life interesting - it's filled to the brim with a variety of vegetables, potato, beans and pasta, in a. Minestrone Soup Variations Swap the spinach for Swiss chard or baby kale. To keep this low-carb, omit the pasta, you honestly won't miss it with everything else in this soup.
Steps to make Minestrone Soup:
- Heat olive oil in a heavy soup pot or Dutch oven. Add onion, garlic, carrots, and celery. Saute several minutes until vegetables are softened.
- Add basil, oregano, and thyme. Saute for additional minute.
- Add diced tomatoes, bay leaf, chicken broth, kidney beans, and cannellini beans.
- Bring to a boil, then lower heat and simmer for 25 minutes.
- Stir in dry pasta and zucchini, and cook for an additional 10 minutes until pasta is al dente. Add spinach and wilt for 1 minute.
- Season to taste with kosher salt and pepper. Serve immediately.
The minestrone soup I've been serving for years began as Ina Garten's Winter Minestrone soup, but since I can't help but tinker with a recipe, it has since morphed into my own. Vegetarian minestrone soup packed with veggies like celery, carrots, green beans and spinach and simmered in a flavorful, Italian seasoned tomato broth. This Minestrone Soup is an easy vegan homemade soup recipe made with healthy fresh vegetables and hearty beans. It's easy to make and perfect as a comforting meal for busy weeknights. Cook up a pot of Ellie Krieger's healthy Minestrone Soup from Food Network, loaded with fresh veggies, pasta and herbs.
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