Minestrone Vegetable Italian Soup | Food Channel L Recipes
Classic Italian soup. It’s a fantastic soup to make. You can use any seasonal vegetables you have on hand.
Food channel L - a new recipe every odd day! Everyday ideas for delicious and homemade food!
Ingredients for 6 servings:
1 onion
1 carrot
1 courgette
1 red pepper
2 stalks celery
4 cloves of garlic
1 can white bean
100 g baby spinach
2 tbsp tomato paste
400 g tin chopped tomatoes
1 tsp dried oregano
120 g small pasta shells
1 bay leaf
2 sprigs oh thyme
1 sprig of basil
60 ml olive oil
1.5 liter water
extra virgin olive oil for serving
salt and black pepper
Easy Minestrone Soup Recipe in 30 Minutes - Why Not
Easy Minestrone Soup Recipe in 30 Minutes is a great way to start your diet. It's an awesome comfort food as well. Believe me, this soup is so easy to make and outrageously delicious. The great thing is, it can be made in about 30 minutes. I add a combination of veggies such as celery, carrots, and asparagus. Of course you can add your choice of veggies. To tell you the truth, I simply add what's left over in the fridge from the Holidays.
Give our light vegetarian minestrone soup a try and let us know what you think.
For the full recipe, visit:
Video Chapters:
0:00 Introduction
0:15 Adding the veggies
0:58 Pouring the beef stock in
1:19 Adding the remaining ingredients
2:05 The seasoning
2:46 Boiling the soup
3:00 The outcome
3:50 The taste test
4:12 Conclusion
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Recipe of the Day: Giada's Winter Minestrone | Food Network
Giada's minestrone makes use of vegetables that are available in winter.
Get the recipe:
Winter Minestrone
Recipe courtesy of Giada De Laurentiis
Total: 50 min
Prep: 10 min
Cook: 40 min
Yield: 4 to 6 servings
Level: Easy
Ingredients
2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
3 ounces thinly sliced pancetta, coarsely chopped
2 cloves garlic, crushed
1 pound Swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, peeled and cubed
Kosher salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes in juice
2 fresh rosemary sprigs
1 (15-ounce) can cannellini beans, drained and rinsed, divided
2 (14-ounce) cans low-sodium beef broth, divided
1 (1-ounce) Parmesan rind
1/4 cup chopped fresh flat-leaf parsley
Directions
In a large, heavy stockpot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Cook, stirring frequently, until the onion is translucent, about 10 minutes. Add the Swiss chard and potato. Season with salt and pepper and cook for 2 minutes. Stir in the tomatoes and rosemary sprigs. Bring the mixture to a boil. Reduce the heat and simmer until the chard is wilted and the tomatoes are very soft, about 10 minutes.
In a food processor or blender, combine 3/4 of the beans with 1/2 cup of broth. Blend until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan rind to the vegetable mixture. Simmer, stirring occasionally, until the potato pieces are tender, about 15 minutes. Stir in the remaining beans and the parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Discard the rosemary stems (the leaves will have fallen off) and season with salt and pepper, to taste. Ladle the soup into bowls and serve.
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MINESTRONE SOUP RECIPE | easy vegetable soup
If you are looking for an easy, delicious minestrone soup recipe to fall in love with, this recipe is for you! This is a classic version of minestrone soup, packed with veggies like; carrots, onions, celery, garlic, cabbage, potato, zucchini and baby spinach.
Minestrone soup is a hearty vegetable soup that was traditionally made to use up leftover vegetables. It’s a very flexible soup that can be made with just about any vegetables you have on hand. It’s also a great way to enjoy some seasonal vegetables since you can adjust the ingredients based on what you have, what looks good or what’s in season.
My minestrone recipe is made with chicken broth (and love to top it with parmesan cheese), but you can easily make this a vegan or vegetarian minestrone soup by swapping in vegetable broth and skipping the parmesan.
And trust me, making your own minestrone soup is way better than buying it Olive Garden ;).
PRINT RECIPE HERE:
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INGREDIENTS & PRODUCTS USED + MENTIONED:
Santoku Knife:
Lodge 6-Quart Dutch Oven:
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Summer Minestrone Soup:
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Stuffed Pepper Soup:
MINESTRONE SOUP RECIPE
2 tbsp olive oil
1 cup onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
2 cloves garlic, chopped
1 bay leaf
1 tsp dired oregano
1 tsp poultry seasoning
1 pound Yukon gold potatoes, chopped into bit sized pieces
3 cups savoy cabbage, thinly sliced
1 zucchini, chopped
28 ounces canned diced tomatoes
4 cups low sodium chicken stock
1.25 cups canned cannellini beans, drained and rinsed
2 cups baby spinach
1/3 cup fresh parsley, chopped
salt and pepper, to taste
parmesan cheese, *optional, for topping
red pepper flakes, *optional for topping
12 ounces brown rice pasta *optional
INSTRUCTIONS
Heat oil in a heavy, 5-6 quart pot.
Add in onions, celery, carrots and a pinch of salt. Stir and cook for 8-10 minutes or until veggies are tender and fragrant.
Add in garlic and stir. Cook for one minute and add in spices; bay leave, oregano, poultry seasoning, salt and pepper. Stir well.
Next, add in potatoes, cabbage, zucchini, diced tomatoes, and chicken broth. Stir to combine and bring everything to a boil.
Reduce heat down, simmer, partially covered for 20 minutes.
Cook pasta according to package and strain.
Stir in cannellini beans, baby spinach, and fresh parsley. Cook until the greens are wilted down and beans are heated through.
Place a scoop of pasta in bottom of bowl and ladle soup over the top. Serve with grated parmesan cheese and red chili flakes. Enjoy!
NUTRITION
Serving: 1.5cups | Calories: 412kcal | Carbohydrates: 78g | Protein: 15g | Fat: 7g | Saturated Fat: 2g | Sodium: 348mg | Potassium: 1409mg | Fiber: 13g | Sugar: 9g | Vitamin A: 5428IU | Vitamin C: 49mg | Calcium: 145mg | Iron: 6mg
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How to Make Minestrone Soup | Soup Recipes | Allrecipes.com
Get the top-rated recipe for Jamie's Minestrone at:
We'll show you how to make minestrone soup from scratch. A comforting, warming favorite filled with hearty vegetables, seashell pasta, kidney beans and a rich tomato broth.
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Homemade Minestrone Soup On A Cold Day | Easy Soup Recipe ????
This easy homemade Minestrone Soup is sure to warm you up on a cold winter day.
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INGREDIENTS
16 oz can tomato sauce
28 oz can petite diced tomatoes
1 small can tomato paste
4 beef bouillon cubes
1 lb ground beef
6 cups water
season with basil, oregano, garlic powder, salt and pepper
1/2 small yellow onion, diced
2 carrots, diced
1 can green beans
2 small can corn
1/2 cup ditalini pasta
parmesan cheese for garnish
*cook in crockpot for 8 hours on high heat*
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◼︎ BAKED POTATO SOUP
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