Minestrone Soup: budget-friendly one-pot meal! #shorts
You'll love my take on this classic Italian minestrone soup! This easy vegetarian minestrone soup recipe is the best for busy weeknights. Minestrone soup is a healthy, hearty budget-friendly one-pot meal!
FULL RECIPE ????
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INGREDIENTS:
???? ¼ cup extra virgin olive oil
???? 1 small yellow onion, chopped
???? 2 carrots, chopped
???? 2 celery stalks, diced
???? 4 garlic cloves, minced
???? 1 zucchini or yellow squash, diced
???? 1 cup green beans, fresh or frozen
???? Kosher salt and black pepper
???? 1 teaspoon paprika
???? ½ teaspoon rosemary
???? 1 15- oz can crushed tomatoes
???? 6 cups broth, vegetable or chicken broth
???? 1- inch Parmesan cheese rind, optional
???? 1 bay leaf
???? 2 to 3 sprigs fresh thyme
???? 1 (15- oz) can kidney beans
???? Large handful chopped parsley
???? Handful fresh basil leaves
???? Grated Parmesan cheese, to serve (optional)
???? 2 cups cooked ditalini or elbow pasta
#minestronesoup #minestrone #soup #souprecipe #soupseason #easysoup #easysouprecipes #italianrecipes #italianfood #italiansoup #vegetarian #vegetariandinner #onepotmeals #onepotmeal #budgetfriendly #healthyrecipes #healthyfood #healthysoups #mediterraneanfood #mediterraneanrecipe
Minestrone Soup
Minestrone Soup is the sort of soup that keeps life interesting - it's filled to the brim with a variety of vegetables, potato, beans and pasta, in a thick tomato broth that's full of savoury flavour. Nobody ever finishes a bowl and feels dissatisfied!
Simple Vegetarian Minestrone Soup | The Mediterranean Dish
Flavorful tomato broth with piney rosemary, lots of fresh herbs, and Parmesan rind. An easy recipe that you can adapt to whatever vegetables you have on hand.
FULL RECIPE: ????
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SPICES:
GREEK EXTRA VIRGIN OLIVE OIL:
INGREDIENTS:
???? 1/4 extra virgin olive oil (see our olive oil options above)
???? 1 small yellow onion, chopped
???? 2 carrots, chopped
???? 2 celery stalks, diced
???? 4 garlic cloves, minced
???? 1 zucchini or yellow squash, diced
???? 1 cup green beans, fresh or frozen, trimmed and cut into 1-inch pieces, if needed
???? Salt and pepper
???? 1 tsp paprika
???? 1/2 tsp rosemary
???? 1 15-oz can crushed tomatoes
???? 6 cups broth (vegetable or chicken broth)
???? 1-inch Parmesan cheese rind (optional)
???? 1 bay leaf
???? 2 to 3 springs fresh thyme
???? 1 15-oz can kidney beans
???? Large handful chopped parsley
???? Handful fresh basil leaves
???? Grated Parmesan cheese, to serve (optional)
???? 2 cups already cooked small pasta such as ditalini or elbow pasta
EASY OLIVE GARDEN inspired Minestrone Recipe
Feeling under the weather? Join me in making this super easy Olive Garden Inspired Minestrone Soup that is guaranteed to lift your spirits and warm your heart :)
Ingredients:
-2-4 pieces of garlic
-1 onion
-1 carrot
-1-2 potato
-2 stalks celery
-bunch of green beans
-3 tomatoes
-3-4 tbsp dried oregano
-2 tbsp tomato paste
-half can of beans
-6-8 cups of water or vegetable stock
-2-3 cups of pasta
-olive oil
-salt and pepper
Directions:
1. prep/chop your veggies
2. in a hot stock pot, add olive oil, garlic and onions, season
3. add dried oregano and stir
4. add your vegetables, season, and stir
5. bring a separate pot of water to boil and add your pasta
6. (back to your stock pot) add tomatoes and beans
7. add water or vegetable stock
8. when your pasta is done, place in cold water to stop it from cooking
9. add your pasta into the soup
10. plate and serve!
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Wil Yeung is a wedding and commercial photographer and videographer. He is also the advertorial photographer for insauga.com, contract photographer for the city of Mississauga, and the official Japan Festival Canada photographer. Join me on my channel for episodes on photography, entrepreneur motivation, and to learn to cook with absolute confidence!
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Co-op | Low-waste minestrone soup
This thrifty recipe uses veggie skins, herb stalks and odds and ends of pasta for the perfect comforting winter dish
Find the full recipe:
Ingredients
- 2 tbsp Co-op Irresistible cold pressed rapeseed oil
- 1 onion, roughly chopped
- 3 large carrots, roughly chopped
- 3 celery sticks, roughly chopped
- 1 large aubergine, roughly chopped
- 2 large garlic cloves, crushed
- 400g tin Co-op chopped tomatoes
- 1.5 litres vegetable stock
- 15g parmesan, plus rind (optional)
- 400g tin Co-op kidney beans
- 150g mixture leftover odds and ends of dried pasta (including spaghetti)
- ½ (around 200g) savoy cabbage or seasonal leafy greens, shredded
- 100g Co-op frozen British garden peas
- 15g mixed fresh herbs like basil and parsley, including the stalks, chopped
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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