How to make THE OLIVE GARDEN'S | Minestrone Soup
This Do-It-Yourself, Classic Minestrone Soup from The Olive Garden is loaded with vegetables, beans and pasta in a rich, vegetable broth. Definitely hearty enough for dinner and VEGAN too! Pair it up with a bottomless bowl of The Olive Garden's House Salad or their Fettuccine Alfredo (links below) and bread sticks. You have The Olive Garden on your table tonight. Thanks for watching, y'all and you know I love you!
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Blue Zones: Let's Travel to Sardinia, Recipe Minestrone Soup
Let’s Travel: Session 1 Sardinia, Italy - What is the secret sauce of longevity? Is it in the minestrone soup? Or, the fact that everything is close to home? Sardinia was the first Blue Zone, where 10 times more centenarians live per capita than in the US. Get out your soup terrain and fill it with fresh tomatoes, zucchini, orzo and lentils, Mangiamo!
BEST Minestrone Soup in the Instant Pot | Winter soup recipes | Vegan recipes | Instant pot recipes
BEST Minestrone Soup in the Instant Pot | Winter soup recipes | Vegan recipes | Instant pot recipes
#instantpotrecipes #vegetarianrecipe #lowcalorie #onepotrecipe #dinnerrecipe #instantpotvegetarian #chiliinapod
Instant Pot Minestrone Soup made in just minutes in the Instant Pot. Loaded with vegetables, pasta, beans, in a flavorful tomato sauce and vegetable broth. This tastes just like the Olive Garden minestrone soup. Vegetarian-friendly and can easily be made gluten-free and vegan. Serve with parmesan cheese and crusty bread or rolls for the perfect meal.
Servings : 4
Preparation time: 10 mins
Cooking time : 5 mins
Equipment used : Instant pot duo crisp 6 QT
Spice level : Low
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Ingredients:
1 tablespoon olive oil
1 tablespoon minced garlic
1 cup onion diced
2 stalks of celery diced
3/4 cup carrots peeled and diced
3/4 cup Zucchini diced into ½ inch moons
1 cup Marinara sauce, store bought
½ cup Dry elbow macaroni OR any pasta of your choice
1.5 cup cooked kidney beans or 15 ounce can, rinsed and drained
1.5 cup cooked white beans or 15 ounce can, rinsed and drained
4 cups Low sodium vegetable broth (32 OZ)
2 cups baby spinach
½ teaspoon Salt
2 tsp Italian seasoning
1/4 tsp Black pepper powder
1 tsp Paprika
Garnishing:
1/4 cup Parmesan cheese freshly grated (optional, skip for vegan)
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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 Broccoli Cheese Soup
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In the world of cheat-y foods, broccoli cheese soup has always seemed like one of the cheatiest. There's nothing wrong with owning it. Cheese is delicious and not every single lunch has to be virtuous. Still, I sometimes wish that the broccoli part of the whole thing was taken a little more seriously, if only for the purely selfish reason that I love broccoli. My goal was to create a recipe for broccoli cheese soup that was as comforting as the ultra-cheesy kind you typically find, but simultaneously really tasted like broccoli.
WHY THIS RECIPE WORKS
Creamy, filling, and packed with layered broccoli flavor.
Charring broccoli florets and simmering the stems builds in layers of different types of broccoli flavor.
Adding a potato to the simmering soup provides a natural thickener that helps the cheese emulsify and gives the soup a creamy texture.
SPECIAL EQUIPMENT:
immersion blender or countertop blender
NOTES:
Look for deli-style American cheese in the deli counter of your supermarket. You can use any combination of cheddar, American, or other young, moist cheeses like Jack or Colby.
INGREDIENTS
1 1/2 pound (700g) broccoli
2 tablespoons (30ml) vegetable oil
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
1 medium onion, sliced (about 6 ounces; 170g)
1 medium carrot, peeled and diced finely (about 4 ounces; 120g)
3 medium cloves garlic, thinly sliced
2 cups (475ml) water or homemade or store-bought low-sodium chicken stock
3 cups (700ml) whole milk
1 small russet potato, peeled and sliced (about 4 ounces; 120g)
12 ounces (340g) sharp cheddar cheese, grated
8 ounces (240g) deli-style American cheese, diced (see note above)
1 teaspoon (3g) dried mustard powder
Dash of hot sauce, such as Frank's Red Hot
DIRECTIONS
1.Separate broccoli into florets and stems. Cut the florets into bite-sized pieces and set aside. Roughly chop the stems and reserve separately.
2. Heat oil in a large Dutch oven over high heat until shimmering. Add broccoli florets and cook without moving until charred on the bottom, about 1 minute. Stir, season with salt and pepper, and continue cooking, stirring occasionally, until tender and charred on several surfaces, about 1 minute longer. Transfer to a rimmed baking sheet to cool.
3. Return the Dutch oven to medium heat and add butter, onion, carrot, and broccoli stems. Season with salt and pepper and cook, stirring frequently, until tender but not browned, about 5 minutes, lowering heat if necessary. Add garlic and cook, stirring, until fragrant, about 30 seconds.
4. Add chicken stock, milk, and potato, and bring to a boil over high heat. Reduce to a bare simmer and cook, stirring occasionally, until broccoli and potatoes are completely tender, about 30 minutes.
5. Toss both cheeses together along with mustard powder in a large bowl. Using an immersion blender or working in batches with a countertop blender, blend the soup, adding the cheese in a handful at a time until completely smooth. Stir in hot sauce and season to taste with salt and pepper. Stir in reserved broccoli florets and pulse with the blender a few more times until a few of the pieces are broken down but most bite-size pieces still remain. Serve immediately.
How to Make Minestrone Soup
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If all were right in the world, there would be as many recipes for minestrone—the Italian soup of simmered mixed vegetables and beans—as there have been individual pots of it cooked. That's because it's really more of a process than a fixed recipe. It's a hearty, easy, delicious meal you can make with a couple of pantry staples and whatever fresh vegetables you happen to have on hand.
NOTES:
Canned beans can be used in place of fresh. To use canned beans, in Step 5, drain and rinse 2 cups of canned beans and add them to the soup along with 2 quarts of homemade or store-bought low-sodium chicken or vegetables stock. Increase simmering time to 30 minutes before proceeding to step 6.
Use fresh tomatoes only if ripe and in season. Otherwise tomatoes can be omitted or replaced with one (14-ounce) can of whole peeled tomatoes, crushed by hand or chopped with a knife. A Parmesan rind can be added to the soup while simmering for deeper flavor.
INGREDIENTS
For the Beans (see note above):
8 ounces (225g) dried cannelini, Roman, or kidney beans
Kosher salt
1 medium onion, split in half (about 6 ounces; 175g)
1 medium carrot (about 3 ounces; 85g)
2 celery stalks (about 3 ounces; 85g)
2 medium cloves garlic
1 large sprig rosemary
2 to 3 sprigs parsley
1 bay leaf
For the Soup Base:
4 ounces (115g) salt pork or pancetta, cut into 1/4-inch dice (optional)
2 tablespoons (30ml) extra-virgin olive oil, plus more as needed
1 medium onion, finely chopped (about 6 ounces; 175g)
1 medium carrot, peeled and finely diced (about 3 ounces; 85g)
2 celery stalks, finely diced (about 3 ounces; 85g)
1 tablespoon (15ml) minced fresh rosemary leaves
2 medium cloves garlic, minced (about 2 teaspoons; 12g)
1 pound ripe Roma tomatoes, peeled, seeded, and chopped (450g)(see note above)
1 Parmesan rind (optional, see note above)
To Finish:
1 cup dried small pasta such as ditali, macaroni, or orecchiette (about 3 1/2 ounces; 100g)
1 medium zucchini, cut into bite-sized pieces (about 4 ounces; 115g)
1 medium summer squash, cut into bite-sized pieces (about 4 ounces; 115g)
4 ounces green beans, cut into 1/2-inch lengths (about 115g)
4 ounces spinach, roughly chopped (about 4 cups loosely packed leaves; 115g)
Chopped fresh herbs such as basil, parsley, or rosemary for serving
Freshly ground black pepper
DIRECTIONS
1. For the Beans: In a medium bowl, cover beans with cold water by several inches and stir in 1 tablespoon salt. Let the beans soak at least 12 hours and up to a day. Drain and rinse.
2. Combine beans, onion, carrot, celery, garlic cloves, rosemary, and parsley in a large pot and cover with water by several inches. Add a pinch of salt. Bring to a boil, reduce to a simmer, and cook, topping up as necessary, until the beans are fully tender, about 45 minutes. Using tongs, discard vegetables. Drain beans, reserving the cooking liquid. Transfer bean cooking liquid to a 2-quart measuring cup and add enough cold water to equal 2 full quarts (2 liters; 8 cups).
3. For the Soup Base: Heat pancetta (if using) and olive oil in a large Dutch oven or stockpot over medium-high heat. Cook, stirring, until pancetta has rendered fat and softened but is not browned (if omitting pancetta, heat just until the oil is shimmering). Add onions, carrot, and celery, and chopped rosemary, season with a big pinch of salt, and cook, stirring, until vegetables are softened but not browned, 10 to 15 minutes, adding more oil if the pot appears dry or vegetables are starting to stick to the bottom.
4. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes and cook, stirring, until most of their moisture has evaporated and the mixture starts to fry (the sound should change from a sputtering simmering sound to a sharper crackle as they vegetables start to fry).
5. Add the reserved bean cooking liquid, the beans, and the Parmesan rind. Let the broth simmer for at least 10 minutes.
6. Add the pasta, zucchini, squash, and green beans, and simmer until the pasta and vegetables are tender, about 10 minutes. Add spinach and cook, stirring occasionally, until spinach is wilted, about 5 minutes. Discard Parmesan rind, if used.
7. Soup can be served immediately as-is, or you can continue simmering for up to 2 1/2 hours for a heartier texture and flavor. Alternatively, reserve half of the soup on the side, continue to simmer the other half in the pot for up to 2 1/2 hours, and stir the reserved soup back in for a soup that is hearty but still has plenty of bright vegetable flavor and texture. Stir in chopped herbs and season to taste with salt and pepper before serving.