How To make Minestrone(Womans Day)
3 1/2 c Chicken broth
2 c Water
1 c Chopped onion
1 c Sliced carrots
1 t Minced garlic
1 cn (16oz) crushed tomatoes
1 Medium-size zucchini (6oz),
Quartered lengthwise, then Sliced 1/4-inch thick 9 oz Frozen cut Italian Green
Beans 1/4 ts Pepper
1 1/2 c Small pasta shells
1 cn (16oz) red kidney beans,
Rinsed and drained
Bring broth, water, onion, carrots and garlic to a boil in a 3 to 4-quart pot. Reduce heat, cover and simmer 3 minutes or until carrots are crisp- tender. Add crushed tomatoes, zucchini, green beans and pepper. Return to a boil, add pasta, cover and simmer 10 minutes, stirring occasionally, until pasta is
tender. Stir in beans. Makes 10 cups, 5 servings. Per serving: 251 calories, 13g protein, 46g carbohydrates, 2g fat, 0mg : cholesterol, 965mg sodium. Source: Woman's Day magazine, March 14th, 1994, page 154
How To make Minestrone(Womans Day)'s Videos
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Recipe: Leftover Veggie Minestrone Soup
Got leftover vegetables like celery, carrots and onions? Use them to make this vegetarian version (it's World Vegetarian Day on Oct 1!) of the classic minestrone soup! We've also spiced it up using chilli oil for a local twist, together with simple vegan gnocchi made from leftover mashed potato.
Easy Vegetable Soup Recipe | Beyond Easy!
There is nothing better than cozying up with a big bowl of this Vegetable Soup as it’s much tastier than soup from a can without requiring a ton of effort. It’s a healthy, comforting, and hearty soup that everyone will love which is perfect for a cold day or for using up what you have in the fridge
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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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Classic Minestrone Soup
Minestrone Soup ????????????♥️
This Minestrone soup is perfect to make during the cold winter months. It’s got tons of vegetables and other good-for-you ingredients! This recipe will make 6 meal-size servings!
Make sure you SAVE & SHARE this one!
Ingredients
2 strips Bacon, chopped
1 clove garlic, peeled and finely diced
1 onion, peeled and chopped
2 carrots, trimmed and chopped
2 sticks of celery, trimmed and chopped
1 small zucchini, trimmed and chopped
2 medium sized potatoes, chopped small
1 400ml can cannellini beans, rinsed
½ tsp dried oregano
1 bay leaf
1 can (350ml) of chopped plum tomatoes (I use @pastenecanada)
4 cups vegetable or chicken stock
2 cups white cabbage, sliced
1 cup / 100g Ditali pasta or short pasta
Extra-virgin Olive Oil
Salt & Pepper, to taste
Garnish: Basil, Parmesan Cheese
Instructions
Get a pot of water on to boil for your pasta.
Heat 2 teaspoons of extra-virgin olive oil in a large pot over medium-high heat. Add the chopped bacon and fry it until it’s lightly crisp and golden brown.
Add the chopped garlic, onion, celery, carrots, zucchini, oregano and bay leaf and cook, stirring often, until the vegetables have softened, about 10 minutes.
Add the cannellini beans, chopped potatoes and canned tomatoes to the pot and stir. Pour the stock into the pot and give it another good stir.
Turn up the heat slightly, replace the lid on the pot and bring everything to a boil. Once the soup comes to a boil, lower the heat slightly and simmer for about 20-30 minutes or until the potato is cooked through.
Add the cabbage to the pot and cook for another 10 minutes or until the pasta is cooked to ‘al dente’. Cook your pasta. Drain your pasta.
Add some more stock if you feel the soup needs more and stir. Remove the bay leaf and discard. Taste the soup and add seasoning if desired. Add some of the pasta to a deep bowl and then ladle over the soup. Garnish with basil and/or Parmesan cheese and serve with a fresh baguette.
Enjoy!!
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