Homemade Minestrone Soup | Keep Cooking & Carry On | Jamie Oliver
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Homemade Pizza | Keep Cooking & Carry On | Jamie Oliver
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Italian Grandma Makes Minestrone Soup
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook.
Recipes in cookbook are based on videos released prior to March 2021.
SOUP:
8 oz Dry Cannellini Beans
3 cloves Garlic
2 Bay Leaves
Olive Oil
1 Onion, chopped
3 cloves Garlic, minced
2 cups Celery, chopped
2 cups Carrots, chopped
¼ cup Fresh Parsley, chopped
2 Potatoes, cubed
1 qt Peeled Tomatoes
½ tsp Oregano
1-2 qts Water as needed
2 large heads Escarole, rough chop
8 oz String Beans, blanched
1 cup Ditalini Pasta, or your favorite soup pasta
Grated Pecorino Romano Cheese
Salt & Pepper to taste
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook.
Recipes in cookbook are based on videos released prior to March 2021.
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina spends her time cooking, gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera?
Her retired son-in-law films, her daughter helps her prep, and she usually has one or two grandkids in the kitchen.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
Thank you for watching, we hope you subscribe, and we will see you in our next video!
Minestrone Soup | Italian Vegetable Pasta Soup | Soup Recipe | Vegetarian Soup Recipe | Cookd
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Minestrone soup is a healthy Italian #VegetableSoupRecipe from the #ItalianCuisine.This #MinestroneSoup is made with Tomato, Macaroni, Basil, and other ingredients. You can now make this #HealthySoup with Cookd’s simple recipe and serve it hot. Do try this recipe and share your feedback with us.
Minestrone Soup Recipe :
Olive Oil - 2 tbsp
Tomato - 2 nos
Onion (diced) - 1 no
Garlic (finely chopped) - 6 nos
Carrot (diced) - 1 no
Celery (diced) - 2 Stalks
Beans (diced) - ¼ Cup
Zucchini (diced) - ½ no
Macaroni Pasta - ¼ Cup
Water - 3 Cups
Tomato Puree - ½ Cup
Salt - 1 ¼ tsp
Black Pepper Powder - ¼ tsp
Dried Oregano - ½ tsp
Dried Basil - 1 tsp
Cooking Instructions:
1.Roast the tomatoes over a flame, peel them, and cut them into dices. Set aside.
2.In a pot, heat oil and add the onions, garlic, and celery. Saute until the onions go translucent.
3.Add the tomato puree and cook until the raw flavor goes for about 5 mins.
4.Add the carrot, beans, and zucchini, Saute for 3 mins.
5.Add the diced tomatoes, salt, oregano, and black pepper powder. Pour in the water, add the pasta and simmer for 10 mins. Until the vegetables are tender and pasta is cooked.
6.Finish with basil.
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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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Let's Make My Mom's Minestrone #Shorts
Perfect for the colder weather!
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Minestrone Soup I Italian Vegetable & Pasta Soup I Pankaj Bhadouria
Minestrone Soup
We all love Tomato Soup!
Let’s add the goodness of Vegetables and Pasta to it to make a hearty soup that your kids and the entire family will love!
Try it out today!
*****************************************************************************RECIPE :
Minestrone Soup I Healthy & Nutritious Soup
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves: 4
Ingredients:
1:31- 2tbsp Olive Oil
1/2 cup Fine Chopped Onions
1 tsp chopped Garlic
2:11- 1/2 tsp Salt
500g chopped Tomatoes
1 cup diced zucchini
diced Carrots
1/2 cup chopped Celery
1 cup Tomato paste
500ml Water
1/2 tsp Pepper Powder
few Basil Leaves
1/2 cup Elbow Macaroni
1/2 cup boiled Black Eye Beans
1/2 tsp Oregano
1/2 tsp Pepper Powder
Salt to taste
Method:
Heat oil in a large saucepan over medium-high heat.
Add chopped onion and sauté for 4 minutes or until just lightly browned. Ad dsalt and garlic and cook for a few minutes.
Add water, zucchini, carrots, beans, celery, basil, oregano salt, pepper, tomatoes.
Bring to boil; reduce heat, cover and simmer on medium-low heat for 25 minutes, stirring occasionally.
Add macaroni cover and cook an additional 10 minutes.
Adjust spices to suit your taste.
Serve hot.
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#MinestroneSoup #TomatoSoup #PastaSoup #VegetableSoup #tomatoes #vegetables #vegetarianfood #vegan #veganrecipes #italiancuisine #soup #italianrecipes
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