Cook This Ep 2: How to make Minestrone Soup
Minestrone Soup with Basil Pesto & Parmesan Crisp
Serves: 4
Time: 15 minutes
Ingredients:
- 1 X 400g can diced tomatoes
- 3 medium potatoes, peeled & diced
- 1 large brown onion, peeled & diced
- 2 carrots, peeled & diced
- 2 celery sticks with leaves, diced
- 1 large garlic clove, crushed
- 1 tsp dried oregano leaves
- ¼ cup cannelloni beans, soaked in water & drained
- 8 cups vegetable stock
- 3 small or 2 large zucchini, chopped
- ¼ cup small macaroni or risoni
- ½ cup roughly chopped fresh continental parsley
- Salt & freshly ground black pepper
- Basil pesto, purchase a good quality ready to serve
- Grated Parmesan
Method:
Place the tomatoes, potatoes, onion, carrots, celery, garlic, oregano and beans in a large saucepan. Stir in the stock and bring to the boil over medium-high heat, reduce heat to medium and cook, almost covered, for 30 minutes.
Add the zucchini and macaroni, and cook, stirring occasionally, for 10 minutes or until the zucchini and pasta is tender.
Stir in the parsley and taste and season with salt and pepper. Ladle into serving bowls, serve with a dollop of pesto and grated parmesan to garnish. Serve immediately with crusty bread.
Extra serving suggestions:
- To add extra depth of flavour add some meaty speck lardons
Stock can be used for risotto, lentils and sauces, it also freezers well
To make Basil Pesto:
- 1½ cups firmly-packed basil leaves
- ½ cup pine nuts
- 2 garlic cloves, roughly chopped
- ½ cup olive oil
- 60g parmesan cheese, finely grated
Place basil, pine nuts and garlic in a food processor. Process (scraping down sides occasionally) until almost smooth. With the motor running, add oil in a slow and steady stream. Process until all oil is combined.
Transfer pesto to a bowl. Add parmesan.
Season to taste with salt and pepper. Stir until well combined.
To make the Parmesan Crisp:
Grate Grana Padano on a micro plan. Line a baking tray with baking paper.
Using an 8cm scone cutter, place on the paper and sprinkle the cheese to cover the base inside the cutter, gently lift off and repeat the process, making the required amount of crisps.
Place in pre-heated oven 180°C for 2-3 minutes or till golden, remove from the oven allow to cool on the tray.
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How to Cook Minestrone Soup | Michela Chiappa
We've raided the archives for a cracking soup at this time of the year. Michela Chiappa has a winner of a recipe, it's her version of a hearty, healthy Italian Minestrone Soup, with a little tip to make a delicious veg purée for weaning babies too! Packed with delicious veg, this soup fills you up and keeps you going too. It’s full of flavour, and super easy to make. Give it a try!
Links from the video:
Chunky Vegetable Soup |
Healthy Black Bean Soup |
Baby Bolognese |
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For more nutrition info, click here:
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Gordon Ramsay's Soup Recipes | Part One
Here are some great soup recipes for you to try. Whether you want a roasted tomato soup or fancy something with a bit of a kick, like a spicy clam noodle soup - we've got you covered.
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Instant Pot Minestrone Soup
Recipe Here!:
Minestrone Soup is essentially the Italian spin on vegetable soup, but also adds in some pasta to the mix - making it, well, perfect.
So it shouldn't come as a surprise that my take on this classic soup will ensure that it's not only loaded with flavor and packed with oodles of veggies in every bite, but that it'll also be a BREEZE to make while keeping it HEALTHY at the same time!
Due to the genius and one-pot-stop convenience of the Instant Pot, soups just don't get easier or more top notch than this one, folks!
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Gordon Ramsay Broccoli Soup Recipe Homemade Old Fashioned
Gordon Ramsay's Broccoli Soup Recipe is a beautifully simple yet incredibly flavorful dish known for its creamy texture and vibrant green color. This Recipe, celebrated for its straightforwardness, features fresh broccoli heads as the star ingredient, showcasing Ramsay's philosophy of letting quality produce shine. The broccoli is simmered in seasoned water until tender, then blended with double cream to create a smooth, velvety soup.
Ingredients:
5 lbs broccoli heads, washed
6 ½ cups cold water
4 tsp sea salt
About ½ cup Hevey cream
Black pepper, to taste
Directions:
00:00 Making Gordon Ramsay's broccoli and cheese soup.
00:30 Chop Broccoli
01:00 Use only broccoli florets for the soup, ensuring they are washed before boiling for 4-5 minutes.
02:15 Drain cooked broccoli but keep the water for blending;
03:28 Add the broccoli to a blender with the water to achieve a creamy texture. Season with pepper to taste.
04:45 Plate soup and Cheese
Actual Recipe:
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