Minestrone Soup Recipe (Cooking On A Budget) | The Radford Family
Hi everyone! Really hope you enjoy making this hearty healthy soup enjoyable all year round. Recipe in the description!
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Ingredients
2 Sticks of celery
1 Tin chopped toms
1 veg stock pot
2 Garlic
100 gram Spaghetti
3 Potatoes
Tomato Puree
1 Tin Cannellini beans
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Beef Minestrone
Ingredients
• 100g spaghetti
• 80g onion
• 115g beef
• 85g chopped carrots
• 115g chopped tomatoes
• 115g chopped cabbage
• 85g chopped potatoes
• 5 cups (600ml) chicken stock
• 1tbs olive oil
• ½tbs salt
• 1tbs sugar
• Bunch of black sesame seeds
Instructions
• Wash the vegetables and cut them into 0.5cm pieces, then slice the beef.
• Heat water for pasta, when boiling, toss in the pasta and cook until ready.
• When cooked, drain the pasta and set aside.
• In a non-stick frying pot, heat olive oil, add chopped onions, fry for a few minutes and add beef.
• Fry for another few minutes and add carrots, tomatoes, cabbage and potatoes.
• Fry for a few minutes and add chicken stock.
• Add salt and sugar
• Cook for 15-20 min
• Add pasta and stir
• Finally, add black sesame seeds and serve
Jean Patrique tools used
• Bamboo Chopping Board with Red Silicone Ends
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- Silicon Ends
• Hob & Electric Warming Plate
• 20cm saucepan + lid
- High quality stainless steel.
- Self-Basting Lids
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Slow-cooked minestrone soup
Guaranteed to warm you up on those cold winter days. Amanda Grant shows you how to make this lovely slow-cook minestrone soup. Serve with toasted baguette slices, top with Gruyère and grill until golden to make large croutons. Serves 4 Takes 20 minutes to make + about 2 hours to cook. More on this recipe and others in our free Co-operative food digital magazine
• 2 tbsp olive oil
• 140g Co-operative Loved By Us diced pancetta
• 3 carrots, peeled and finely chopped
• 2 red onions, peeled and finely chopped
• 3 sticks celery, trimmed and finely chopped
• 2 cloves garlic, peeled and finely chopped
• Sprig fresh thyme
• 2 large potatoes, peeled and cut into small chunks
• 1½ litres chicken or vegetable stock
• 2 x 410g tins haricot beans, drained and rinsed
• 150g pasta eg broken spaghetti or orzo
• ½ Savoy cabbage, core removed and finely sliced
• To serve, drizzle of extra virgin olive oil, small piece Parmesan cheese, finely grated, plus Co-operative fresh pesto and large croutons (optional)
1. Heat the oil in a large casserole dish. Fry the pancetta for 5 minutes until golden, add the carrots, onions, celery, garlic and thyme and cook slowly for 30 minutes, stirring often.
2. Add the potatoes and cook for 10 minutes, stirring. Add the stock, cover and simmer for 45 minutes.
3. Add the haricot beans and simmer, covered, for 30 minutes. Add the pasta for the cooking time stated on the pack then add the cabbage for the last few minutes of cooking time.
4. To serve, season with black pepper, drizzle with oil and sprinkle with Parmesan. Add a dollop of pesto and serve with large croutons, if you like.
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Food safety
Always wash work surfaces, cutting boards, utensils and hands before and after preparing food and after disposal of packaging. Wash fruit and veg before use, especially if eating raw. Make sure stored poultry is properly wrapped and kept at the bottom of the fridge, at or below 5°C. Do not wash raw poultry, and use different knives for raw meat than other foods. Ensure poultry is cooked thoroughly before consuming.
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
Minestrone Soup
Today we are making Italian Minestrone Soup filled with colourful veg and flavour.
INGREDIENTS:
1 onion
½ teaspoon dried mixed herbs
½ teaspoon oregano
¼ teaspoon chili powder (optional)
1 tablespoon tomato paste
1 tablespoon vinegar
1 carrot
1 small leek
1 stick celery
1 red pepper
1 potato
2 garlic cloves
1x 400g tin chopped tomatoes
1 vegetable stock cube & 750ml boiling water
1 tin cannellini beans
About 10 strands of spaghetti
KITCHEN EQUIPMENT:
Chopping board
Knife
Large saucepan
Wooden spoon
Teaspoon
Tablespoon
Measurement jug
Colander
METHOD
1. Wash all vegetables. Peel and chop the onion and garlic. Chop the potato, carrot, leek, celery, and red pepper.
2. Add oil to a saucepan over a medium heat. Add the onion, leek and garlic and let it cook for 2-3 minutes.
3. Bring the kettle to a boil.
4. Add the mixed herbs, oregano, chili powder (optional), tomato paste and vinegar, stir and leave it for 1 minute.
5. Next, add the carrot, celery, red pepper, potato, chopped tomatoes, and stock cube dissolved in 750ml water.
6. Cook for about 15 minutes over a medium heat.
7. Break up the spaghetti into short lengths and add to the soup together with the drained cannellini beans and leave to cook for another 15 minutes.
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