The BEST Minestrone Soup Recipe For You | Delicious & Easy to Make
This hearty minestrone soup is a delicious and easy minestrone soup recipe that is perfect for a cold day when you're looking to eat something healthy and yummy to warm you up!
INGREDIENTS
• ½ medium onion, small dice
• 3 celery ribs, cut in ½ pieces
• 2 carrots, cut into quarters lengthwise and then cut into ½ inch pieces
• 5-8 garlic cloves, minced
• 1 large russet potato, peeled and cut into ½ cubes
• 2 tomatoes, seeds removed and diced
• 2 tbsp olive oil
• salt & pepper
• 1 tbsp vegetable bouillon paste
• 1 tbsp tomato paste
• 8 cups vegetable broth
• 1 tsp Italian seasoning
• 2-3 bay leaves
• 16 oz can dark red kidney beans, drained and rinsed
• 16 oz can cannellini beans, drained and rinsed
• 2 cups frozen or fresh cut green beans
• 2 cups baby spinach
• dried pasta of choice
• fresh finely chopped parsley for garnish
• grated parmesan cheese for serving (optional)
DIRECTIONS
1. Heat a large stockpot over medium high heat and add oil. Add chopped carrots, celery and onions. Sauté for 2-3 minutes. Season with salt & pepper to taste
2. Add minced garlic and mix. Sauté until fragrant, about 1 minutes
3. Add diced tomatoes and mix. Sauté for 1-2 minutes
4. Add vegetable bouillon paste and tomato paste and mix until incorporated throughout sautéed vegetable. Cook 1-2 minutes and add vegetable broth.
5. While heat is returning back to the liquid, add Italian seasoning, bay leaves, potatoes, both canned beans and green beans.
6. Mix, cover and bring up to a low boil. Reduce heat to low and simmer for 15-20 minutes.
7. Turn heat off and add baby spinach.
8. To make finished soup, ladle soup base into a smaller pot and add dried pasta of choice and boil per the directions on the pasta.
9. After pasta is done cooking, remove from heat and add fresh chopped parsley.
10. Ladle into bowls to serve and add fresh grated parmesan cheese before eating (optional).
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Hi, I’m Chef Ange, a self-taught cooking nerd who has been learning how to cook over the past decade by burning stuff, cutting my fingers, and occasionally making amazing dinners for my family and friends. I became a home chef after a long and successful career in sports and fitness training so most of the food I cook is healthy(er) but I love my chicken wings, have a pizza night regularly and can’t say no to a mouthwatering cheeseburger! SUBSCRIBE to my channel so you can learn to cook so you can lose weight and be healthy while eating delicious and tasty food with my easy-to-follow recipes, skills and tips! Let’s get cooking!
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I Mixed 2 Minestrone Recipes To Make THIS! | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you how my Mom and my Grandmother made a Minestrone soup! Truly a great soup to have on a cold day and perfect leading up to Thanksgiving! I think you will all love this recipe especially coming into the colder months. Let me know what you think in the comments below!
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Minestrone - The Most Comforting Classic Italian Soup
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Today we're making a hearty and delicious minestrone. The flavor of this soup is amazing. Well, at least imo lol. The taste tester, of course, had his own strong opinion. I hope you enjoy this minestrone recipe!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
MINESTRONE:
INGREDIENTS WITH GRAM AMOUNTS (Gram amounts are estimates)
½ cup (112 grams) extra virgin olive oil
¼ pound (112 grams) pancetta - diced
1 large onion - diced
2 medium carrots - diced
2 celery ribs - diced
5 cloves garlic - minced
1 15-ounce can (425 grams) cannellini beans drained
1 15-ounce can (425 grams) lima beans
1 bunch Tuscan kale - stems discarded and roughly chopped
8 sprigs fresh thyme or 2 teaspoons dried thyme
1 14-ounce can plum tomatoes - hand crushed
1 Parmigiano Reggiano rind - optional
8 cups low sodium vegetable stock - plus more if needed to thin
3 medium Yukon Gold potatoes - cubed, about 2 cups worth
½ cup flat-leaf Italian parsley - minced
salt and pepper to taste
FOR SERVING:
your best extra virgin olive oil
grated Parmigiano Reggiano
crusty bread
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Italian Minestrone Soup Recipe
Warm up on a cool day with this Italian Minestrone Soup recipe. It is packed with fresh veggies and pasta, and everyone will love it!
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Easy Grandma’s Minestrone Soup #Cancerfighting #Healthysurvivorship #cancerawareness
Grandma’s Minestrone Soup recipe is my Italian grandma’s recipe. My Mum gave it to me years ago when I left home so I would eat, and it became my go-to during chemo. As kids we used to call it Jungle Soup because of all the veggies in it, and we loved it. Grandma always used fresh borlotti beans from her garden, but canned are fine. I like to use less water for a really thick soup, more like a stew but you can add stock or water to taste. In Italy, this type of soup is often eaten at room temperature in the summertime. You can top it with fresh basil then leave it to cool down before it is eaten. If you are using soup that’s been stored in the refrigerator, bring it to room temperature before serving it.
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