5 HEARTY SOUP RECIPES | The EASIEST Quick & Tasty Soups YOU CAN MAKE | Julia Pacheco
QUICK & EASY SOUP RECIPES | TASTY FAMILY MEALS | DELICIOUS SOUP IDEAS | LET'S GET COOKING!!! Hi friends, welcome back! Today Im sharing five of my favorite easy soup recipes! Let me know which one you are most excited to try!! Thank you for watching! ????
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0:00 SOUPS ❖ Today's Recipes
0:22 Creamy Tortilla Soup
2:26 Chicken Noodle Soup
4:12 Potato Soup
6:50 Minestrone Soup
9:01 Broccoli & Cheese Soup
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Minestrone (using flawed vegetables)
Learning how to make a proper soup is one of the great prerequisites to earning the respect of a chef and more importantly, it's one of the great utilitarians of ingredients all the way across the board. This Minestrone is a perfect example of what you can do with ugly or flawed ingredients and I absolutely love that Kroger (sponser) is taking the initiative on displaying produce in it's stores across the country that would normally be ignored or thrown away because the lack of aesthetic appeal it may have. Not only are they reducing the price of these items to incentivize smart shopping, but they're also getting rid of the use of plastic bags in their stores buy 2025 and that puts a big smile on my sustainability loving face. Hopefully you can draw some inspiration from this soup to start thinking about how you can use all aspects of the ingredients you buy in different ways to increase what and how to eat better and to decrease what you throw away. #ZeroHungerZeroWaste
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INGREDIENTS:
1 zucchini, sliced
1 yellow squash, sliced
1 cup diced rutabaga
2-3 vine ripe tomatoes, diced
3 tbsp chopped shallots
2 tbsp tomato paste
1 cup fusili pasta
2 qts vegetable broth
2 sprigs rosemary
1 bay leaf
salt to taste
Chef Landi - Vegetable Stock, Minestrone, and Bruschetta
Today's episode is a special one! We will be making 3 easy recipes that pair well with one another: Vegetable stock, minestrone soup, & classic bruschetta.
Chapters:
Intro- 0:00
Minestrone- 0:20
Vegetable Stock- 5:17
Bruschetta- 7:00
Check the Soup- 9:36
Plating- 11:44
Tasting!- 12:44
Vegetable stock recipe:
Ingredients
1 tablespoon Olive oil
1 large onion
2 stalk celery
2 large carrots
8 cloves garlic
½ bunch parsley
2 bay leaves
1 teaspoon Salt & pepper
6 cups water
Directions:
1. Wash vegetables first. Chop vegetables do not have to be perfectly cut sliced or diced. We need vegetables just boiled in water to get the flavored liquid stock.
2. Heat the oil in a soup pot.
3. Add all cut vegetables to the pot and cook over high heat for about 10 minutes stirring frequently until vegetables are soft.
4. Add salt and water and bring to a boil.
5. Lower heat and simmer, covered for about 25 minutes.
6. Let the stock cool, strain & discard vegetables.
A good note to know about making vegetable stock:
You can use any vegetable to make your perfect stock. In general, I make stock once a month. The day I clean the refrigerator, I take out all the vegetables left from the previous week. I keep in a bag all leftover vegetables from previous cooking prep. And then I make vegetable stock. Don't stop here!
Minestrone soup recipe:
Serves 6 - 8, Prep time 15 minutes, Cook time 1 hour
Ingredients
1 medium onion
5 stalks celery
½ half zucchini
3 carrots
1 medium red potato
3 cloves garlic
1 can red beans, or any kind of can beans you like
2-1/2 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 can 15ounce diced tomato
1-1/2 teaspoon salt more if you like it
1 -1/2 tablespoon parmesan for garnish
2 tablespoon croutons for garnish
½ teaspoon truffle oil for taste
6 cups vegetable stock, better homemade stock
4-5 fresh basil leaves
2-3 cups spinach
1 tablespoon dried oregano
1 tablespoon Italian seasoning
1 cup penne pasta diced or elbow pasta
Directions
1. Before you start the fire wash, peel, cut, dice the vegetables keep all of them prepared in a plate in front of you.
2. Heat the extra virgin olive oil in a large pot over medium-high heat.
3. Start with diced onion for 30 seconds and garlic carrot celery and the rest of the vegetables.
4. Cook all vegetables and stir frequently for 6-7 minutes until soft.
5. Season with herbs and spices and add stock taste again for seasoning cover.
6. Once boiling, turn down the heat and simmer the soup for 15 minutes.
7. After the soup is done, let the soup cool and serve warm.
8. Garnish with parmesan cheese, croutons, a touch of extra virgin olive oil, a pinch of lemon juice.
Note: You can keep the soup in the refrigerator for 3-4 days.
Bruschetta recipe:
Prep time, 15 minutes, serves 8 people
Ingredients
7-8 Roma tomatoes, or any medium tomato
7-8 fresh basil leaves chopped
2 tablespoon parmesan cheese more if you like it
3-4 clove garlic, minced
2-3 tablespoon sprinkle on top of bruschetta
2-3 tablespoon extra virgin olive oil
½ tablespoon salt
½ tablespoon black pepper
1 loaf Italian bread sliced toasted
Directions
1. In a large bowl, toss together the tomatoes, basil, garlic, salt & pepper.
2. Serve on toasted Italian bread.
3. Sprinkle parmesan cheese, balsamic reduction.
Minestrone ????
#wartorn #zuppa #soup #minestrone
Easy as:
Garlic head
Onion x ????
Carrot x ???? ???? ????
Celery x 1 stick
Silver beet (stalks first) while bunch
Zucchini x 1
Tomatoes (4 fresh and half a tin) ???? ???? ???? ????
Lamb (or anything you like) 500gm
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Water x 7L (?)
Salt ????
Stock cubes x 2
Bay leaf or two
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Cook cook cook for one hour ONCE boiling so probs nearly 2 hours total cooking time
In bowl add parsley and parmesan????????
Dinner: Zuppa Toscana Soup (Olive Garden Copycat Recipe) - Natasha's Kitchen
Zuppa Toscana is Olive Garden’s most popular soup. This one-pot, homemade Zuppa Toscana recipe is hearty and loaded with Italian sausage, kale, bacon and potatoes.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CLICK to Print Recipe:
ZUPPA TOSCANA ITALIAN SOUP INGREDIENTS:
►6 or 8 oz bacon, chopped
►1 lb Italian Sausage (The Hot variety)
►1 medium head (10 large cloves) garlic, peeled and minced or pressed
►1 medium onion, finely diced
►4 cups (32 oz) water
►6 cups (48 oz) low sodium chicken broth
►4-5 medium russet potatoes, peeled and chopped into 1/4 pieces
►1 medium/large kale bundle, leaves stripped and chopped
►1 cup whipping cream
*Note: recipe updated in 2023 to 4 cups water and 6 cups stock for a more flavorful base.
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Best Ever Slow Cooker Minestrone Soup Recipe
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BEST EVER SLOW COOKER MINESTRONE SOUP
Ingredients
* 1 small zucchini, chopped
* 1 cup kidney beans (canned)
* 1 cup white beans (canned)
* 2 medium carrots, chopped
* 1 medium onion, diced
* 2 stalks celery, chopped
* 1 cup red potatoes, chopped, skins on
* 3/4 cup green beans (cut, frozen)
* 3 cloves garlic, finely chopped
* 1/2 teaspoon cumin
* 1/2 teaspoon dried parsley
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried thyme
* 1/2 teaspoon dried basil
* salt and pepper (to taste)
* 1 cup diced tomatoes (canned)
* 1 tablespoon tomato paste
* 6-7 cups vegetable stock
* 1 cup dried pasta noodles (fusilli, macaroni, or small shells)
* parmesan cheese (for serving)
* fresh parsley (for serving)
Instructions
* Add the zucchini, beans, carrots, onion, celery, potatoes, green beans, garlic, spices, salt and pepper, canned diced tomatoes, tomato paste, and vegetable stock to your slow cooker and stir well to combine. Depending on the size of your slow cooker and how thick you like your minestrone soup, add between 6 and 7 cups of stock (I usually add about 6 at first and sometimes add up to 1/2 cup more).
* Add the lid and cook on high for 4-5 hours, stirring once or twice. The soup will thicken slightly as it cooks (thanks to the starch in the potatoes!).
* Add the pasta and cook for 15 more minutes or until the pasta is al dente.
* Serve with some grated or shaved parmesan and some freshly chopped parsley.
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