MINESTRONE SOUP RECIPE (in 30 minutes!)
Today we visit what could be the best minestrone soup recipe in the world and it only takes about 30 minutes to make. If you had misconceptions about minestrone (blown out beans, mushy pasta, overcooked veg), it’s time to change your mind.
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SIMPLE BEAN RECIPE
8 Cups Water
3 Cups Dried Whitebeans
1. Soak Beans in 3x their water on counter for 24 hours or overnight
2. Drain off liquid and rinse well
3. Cover with 6 Cups Water and pressure cook on low for 22 minutes. Let pressure release naturally or for 30 mins.
4. Salt the liquid lightly 2 TSP to season beans as they cool
5. Cool in liquid for future use,
FOR THE SOUP (SERVES 4-6)
32oz or 1 box Chicken or Vegetable Stock
2 Cans of white beans store-bought or 1 batch of simple beans from above
32oz Of Bean Liquid (save from cans if possible and make up with stock if you are short).
1/2 Cup Dry White Wine
1 lb asparagus (Cut Into Coins)
1 lb washed greens (kale, chard, spinach)
1 Medium Red Onion (Diced)
4 Cloves Garlic (Sliced)
1 Large Bulb Fennel
5oz Dried Pasta (preferably in bite sized pcs)
6oz Frozen or fresh peas
Chile Flake to taste
Black Pepper to taste
Salt to taste
3-4 TBSP EVOO for cooking 1 TBSP for garnish
Parmesan for Grating 2 tbsp
1. In 4-6 qt dutch oven over medium heat, warm 3-4 TBPS EVOO, once heated add in red onion and fennel, hit with pinch of salt
2. Sweat these two vegetables for 4-5 minuets until they have started to release liquid and soften slightly
3. Add in Garlic and a pinch of Chile flake and continue to cook 4-5 minutes longer
4. Deglaze with 1/2 cup dry white wine, cook out for 2-3 mins
5. Add in Bean Liquid and Chicken Stock and bring to simmer
6. Cook the aromatics in liquid for 15 minutes until softened fully
7. Add in Asparagus Coins and simmer 2 minutes
8. Add in Greens and Peas and simmer 3-4 minutes longer
9. Season soup with Salt to taste, lemon if needed or desired
10. Serve garnishing generously with grated parmesan, evoo, pepper and Chile flake
#minestronesoup #vegetablesoup #minestronezone
Minestrone in Minutes | Forks Over Knives
Minestrone in Minutes - Click SHOW MORE for the Full Recipe
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INGREDIENTS:
1 large onion, chopped
2 medium carrots, chopped
1 stalk celery, chopped
2 large cloves garlic, minced
1 (14.5-ounce) can diced tomatoes, undrained
1 (15.5-ounce) can cannellini beans (or other white beans), drained and rinsed
1 medium zucchini, diced
4 cups vegetable broth
1 teaspoon dried basil
½ teaspoon dried oregano
salt and ground black pepper
DIRECTIONS:
-Heat a large saucepan over medium heat. Place the onion, carrots, celery, and garlic into the pan and cook, stirring occasionally, until softened, about 7 minutes. Add water 1 to 2 tablespoons at a time as needed, to keep the vegetables from sticking to the pan.
-Stir in the tomatoes and their juices, beans, zucchini, and broth. Add the basil, oregano, and salt and pepper to taste. Bring to a boil, then reduce the heat to low, cover, and simmer until the vegetables are tender, about 20 minutes.
-Taste and adjust the seasonings, adding more salt and pepper if needed. Serve hot.
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Minestrone Soup Recipe - Italian Vegetable and Pasta Soup
Learn how to make a Minestrone Soup Recipe! - Visit for the ingredients, more recipe information, and over 650 additional original video recipes! I hope you enjoy this Minestrone Soup Recipe!
Vegetarian Minestrone Soup????Ready in 20min | Cooking Chef
Easy Minestrone Soup | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
This Easy Minestrone Soup is a healthy one-pot meal that's loaded with veggies, beans, and pasta. It's vegetarian, dairy-free, and can easily be made vegan or gluten-free. Make-ahead and freezer friendly!
Ingredients
1 tablespoon canola oil
1 small onion (finely diced)
2 ribs celery (sliced)
3 large carrots (peeled and finely chopped)
1 tablespoon tomato paste
1 tablespoon minced garlic (2 large cloves)
1½ teaspoons salt
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
¼ teaspoon black pepper
⅛ teaspoon crushed red pepper flakes
2 cups fresh spinach (roughly chopped)
4 cups low sodium chicken broth (or vegetable broth)
28 oz canned diced tomatoes (798 ml) no salt added
1 cup canned red kidney beans* (rinsed) 8 oz
1 cup canned white kidney beans* (rinsed) 8 oz
1 cups small uncooked pasta (I used medium shells)
Parmesan for serving
Instructions
In a large pot cook and stir the oil, carrots, celery and onion over medium-high heat until the onion has softened, about 3-4 minutes.
Add the salt, garlic, parsley, oregano, basil, and pepper and cook 1 minute.
Add the broth, tomatoes, and beans. Cover and simmer over medium heat for about 10 minutes or until carrots are crisp-tender.
Stir in pasta, cover and simmer for 10 minutes or until pasta reaches desired tenderness, stirring often.
Stir in spinach and serve with shredded Parmesan cheese as desired.
Minestrone Soup
Minestrone Soup is a hearty Italian soup that is packed full of vegetables and beans, making it both satisfying and nutritious. This classic soup is easy to make and can be customized with your favorite vegetables, making it a perfect meal for the whole family.
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium white or yellow onion diced, about 1 cup
• 1 tablespoon minced garlic
• 3 ribs celery diced, about 1 cup
• 4 medium carrots diced , about 1 cup
• 3 medium zucchini diced, about 2 cups
• 28 ounces canned diced tomatoes undrained
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can white cannellini beans undrained
• 1 (15 ounce) can kidney beans undrained
• 6 cups vegetable broth
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 8 ounces elbow noodles or large shell pasta
• 1 cup roughly chopped fresh spinach
• Salt and pepper to taste
• Parmesan cheese to garnish
✅Instructions
1️⃣ Heat butter and olive oil in a large soup pot over medium heat. Add onions and garlic and let them saute for 3-5 minutes. Then add in celery, carrots, and zucchini. Cook for 8-10 minutes until the vegetables soften.
2️⃣ Add tomatoes, tomato sauce, beans and vegetable broth and herbs and bring to a boil.
3️⃣ Add in the pasta and spinach and reduce heat to a low boil for 10-12 minutes until noodles are tender. Add salt and pepper to taste and serve with a sprinkling of parmesan cheese if desired.
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