Minestrone Soup with Pesto
A Winter Warm-up! A steaming bowl of delicious soup is always welcome in the chill air of February and in this classic recipe I brighten the fresh vegetable flavors with a tasty basil walnut pesto. Buon Appetito! #LidiasRecipes #LidiasItaly #LidiasKitchen #LidiaBastianich #ItalianFood #25YearsofLidia #FromLidiasTableToYours
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The SECRET to Making the Best Minestrone Soup | Easy Low Carb Soup
THIS LOW CARB MINESTRONE SOUP HAS A SECRET INGREDIENT & CONTAINS A KETO BEAN THAT YOU HAVE YOU SHOOK!
This time of year, we want easy soup recipes. This low carb minestrone soup recipe is a pot of chucky vegetables in a savory broth that is simmered in our special ingredient - the rind of parmesan cheese!
Using a parmesan cheese rind in minestrone soup is nothing new. Simmering our vegetable broth with a parmesan rind helps to add a delicious umami flavor to our low carb soup. Of course, this is an easy keto soup recipe but the longer you let your soup simmer with the parmesan rind, the more the flavor develops.
Another special ingredient we use in this keto minestrone soup is lupini beans. Instead of using kidney or northern beans which are typically found in a lot of minestrone soup recipes, I opted for the only keto bean I know of, which is the lupin bean. In 1/4 cup of lupini beans there are 2 grams net carbs.
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⏩⏩JUMP TO ⏩⏩
00:00 Intro
00:41 What is Minestrone Soup
01:10 Dice Vegetables
01:51 Cook Bacon
02:06 Sauté Carrots, Onion & Celery
02:21 Add Zucchini, Tomatoes, Broth, Salt
02:43 The Secret Ingredient
03:05 Simmer the Keto Soup
03:42 Add Cauliflower Rice & Lupini Beans
04:15 Add Spinach
04:36 Remove Parmesan Rind
04:51 Taste Test
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MINESTRONE SOUP
Serves: 8
2 slices bacon, diced or 2 tablespoons olive oil
1/2 cup diced onions
1/2 cup diced carrots
3 stalk celery, diced
2 medium zucchini, diced
14-28 oz can whole tomatoes
4 cup chicken broth, vegetable broth or water
1 parmesan cheese rind, about 1x4”
1 cup cauliflower rice
1 cup lupini beans
3 cups spinach leaves
1️⃣ 01:51 - Add bacon to a large stock pot or Dutch oven. Cook over medium-high heat until cooked but not crispy.
2️⃣ 02:06 - Add diced onions, carrots and celery to the pot and continue cooking until almost tender
3️⃣ 02:21 - Add chicken broth or vegetable broth, 1 teaspoon salt, zucchini, tomatoes and parmesan rind. Bring to boil, then reduce heat to a simmer. Let cook uncovered until vegetables are tender (at least 20 minutes). The longer you let the soup simmer, the more flavor the parmesan rind will release.
4️⃣ 03:42 - Add cauliflower rice, lupini beans and cook for 5 minutes.
MACROS (per serving)
Calories: 112
Fat: 2.2 g
Total Carbs: 10.7 g
Net Carbs: 8.1 g
Protein: 8.6 g
** Note about the carbs: You can make this lower carb by only using 14 oz of the tomatoes, and decrease the amount of vegetables.
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Music is from Epidemic Sound
#minestronesoup #soup #ketosoup #minestrone
The BEST Minestrone Soup Recipe For You | Delicious & Easy to Make
This hearty minestrone soup is a delicious and easy minestrone soup recipe that is perfect for a cold day when you're looking to eat something healthy and yummy to warm you up!
INGREDIENTS
• ½ medium onion, small dice
• 3 celery ribs, cut in ½ pieces
• 2 carrots, cut into quarters lengthwise and then cut into ½ inch pieces
• 5-8 garlic cloves, minced
• 1 large russet potato, peeled and cut into ½ cubes
• 2 tomatoes, seeds removed and diced
• 2 tbsp olive oil
• salt & pepper
• 1 tbsp vegetable bouillon paste
• 1 tbsp tomato paste
• 8 cups vegetable broth
• 1 tsp Italian seasoning
• 2-3 bay leaves
• 16 oz can dark red kidney beans, drained and rinsed
• 16 oz can cannellini beans, drained and rinsed
• 2 cups frozen or fresh cut green beans
• 2 cups baby spinach
• dried pasta of choice
• fresh finely chopped parsley for garnish
• grated parmesan cheese for serving (optional)
DIRECTIONS
1. Heat a large stockpot over medium high heat and add oil. Add chopped carrots, celery and onions. Sauté for 2-3 minutes. Season with salt & pepper to taste
2. Add minced garlic and mix. Sauté until fragrant, about 1 minutes
3. Add diced tomatoes and mix. Sauté for 1-2 minutes
4. Add vegetable bouillon paste and tomato paste and mix until incorporated throughout sautéed vegetable. Cook 1-2 minutes and add vegetable broth.
5. While heat is returning back to the liquid, add Italian seasoning, bay leaves, potatoes, both canned beans and green beans.
6. Mix, cover and bring up to a low boil. Reduce heat to low and simmer for 15-20 minutes.
7. Turn heat off and add baby spinach.
8. To make finished soup, ladle soup base into a smaller pot and add dried pasta of choice and boil per the directions on the pasta.
9. After pasta is done cooking, remove from heat and add fresh chopped parsley.
10. Ladle into bowls to serve and add fresh grated parmesan cheese before eating (optional).
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Hi, I’m Chef Ange, a self-taught cooking nerd who has been learning how to cook over the past decade by burning stuff, cutting my fingers, and occasionally making amazing dinners for my family and friends. I became a home chef after a long and successful career in sports and fitness training so most of the food I cook is healthy(er) but I love my chicken wings, have a pizza night regularly and can’t say no to a mouthwatering cheeseburger! SUBSCRIBE to my channel so you can learn to cook so you can lose weight and be healthy while eating delicious and tasty food with my easy-to-follow recipes, skills and tips! Let’s get cooking!
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My Italian Grandma Minestrone Aubergine & Pasta Soup. Low Calories for Weight Loss
In this recipe I am making my Italian Grandma favourite poor man's aubergine, pasta minestrone soup recipe for weight loss with less pasta and more vegetables. Clean eating, super healthy hearty meal.
Dosage is for 4 to 6 people.
Ingredients
200g of pasta (possibly wholemeal type)
1 medium aubergine
1 medium onion
1 clover of garlic
2 teaspoon of good frying oil - coconut oil is the best for cooking
2 to 4 teaspoons of salt
1 teaspoon of low cal sweetener - i used xylitol
1 box/tin (approx 400ml) of chopped tomatoes or passata or any other tomato sauce
1 + 1/2 litre of water approx - more water, more soupier
2 spoons of cream
200g of mozzarella cheese
nice sprinkle of finely grated parmesan
Method
Cook onion and garlic in 1 teaspoon of oil and add 1 teaspoon of salt - cook until translucent
add the aubergine in small chunks and add 1 teaspoon of salt, cook until wilted a bit
add the chopped tomatoes + 1/2 of water - mix well
add the pasta + the remaining 1 litre of water - mix well
add 2 spoons of cream and taste for salt and add some pepper or other spices you like.
Let it cook on medium/ high heat until it reaches a rolling boil (about 10 minutes)
then cover with a lid and lower the flame as low as possible
cook for about 45 to 55 minutes and turn off
Add the chopped the mozzarella in small cubes, mix well
add a good sprinkle of grated parmesan and place under a medium/ high heat grill for 8 minutes or until golden brown
Dosage is for 4 to 6 people.
4 Easy & Healthy Veggie Soups
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00:00 intro
00:24 minestrone soup
03:18 roasted tomato soup
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10:06 roasted broccoli and mushroom soup
14:34 outro
Easy Keto Vegetable Soup - Seriously Good Low Carb Soup
Printable Recipe:
Make a keto vegetable soup that's loaded with vegetables, comforting in under 30 minutes. Just chop all the vegetables, simmer for a few minutes, and enjoy a big bowl of warm homemade low carb vegetable soup. So easy to turn is vegan when you use a vegetable broth.