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!
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!
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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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The Best Italian Minestrone Soup Recipe | with Italian Sausage
CLICK BELOW FOR RECIPE! ????????????
A hearty, warming and flavor-packed soup recipe! My classic Italian minestrone soup with Italian sausage is bound to become a family favorite! This one-pot, tomato-based soup is made with mini pasta and tons of veggies such as carrots, onions, zucchini and beans. You’ll find most minestrone soup recipes to be vegetarian, but I personally love to add mild Italian sausage to make the soup more hearty and even more flavorful! Serve it with grated parmesan cheese on top and toasted baguette on the side!
Get the full recipe here:
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Contents of this video:
00:00 Introduction
00:52 Preparing Italian Sausage
02:13 Making the Soup Base
04:16 Seasoning the Soup
04:48 Cooking Minestrone Soup
05:47 Adding Pasta & Zucchini
06:49 Adding Beans
07:15 Serving Suggestions
07:49 Taste Test
#dinner #minestrone #Italian #soup #easyrecipe #tatyanaseverydayfood
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
Italian Minestrone Soup - Diced vegetable soup with pasta, with grated Parmesan - Healty and tasty!
VERSIONE IN ITALIANO:
Recipe:
Doses for per 3-4 serving
In approx. 1 Lt of water:
2 medium peeled potatoes
1 large carrot
1 medium onion
1 cup of Romano Beans
1 large stick of celery
250 g. about boiled and drained beans (also from can or glass jar)
Optional: add 1 zucchini)
70 gr. tomato paste
100 g. of pasta: small tubes (tubetti, ditali rigati)
4-5 teaspoons of grated Parmigiano Reggiano.
Half tablespoon of coarse salt.
Cut all the vegetables into pieces of 1-2 cm per side,
except one of the two potatoes that you can cut in 2 pieces
(when cooked you'll take from the pot,mash and put in again)
In a pot, pour 1 lt. of water
add the diced vegetables and the potato left whole.
tomato paste and mix well.
Then add about 1 tablespoon of salt.
Bring to boil and cook for 15 minutes.
Meanwhile, cook the pasta in a salted boiling water,
drain and set aside.
After the indicated time, take the big pieces of potato
and mash it in a plate, then pour the puree back into the soup,
to improve the thickness.
Add the beans (Your favorite type) , mix again and taste,
eventually adding salt.
Avoid excessive cooling by keeping warm, if necessary,
on very low heat.
Finally add 4-5 teaspoons full of grated Parmesan,
mixing carefully. This will give aroma and richness to the dish.
It is preferable to serve the pasta at the table in a separate dish,
so that the diners choose how much to add to own plate
and also to keep some leftover Minestrone soup without pasta.
You have noticed the absence of added fat,
this makes this dish very healthy,
but the same very tasty and satiating and
allows you to eat large doses without any problem.
Perfect for the supper during cold wether.
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#VitaLivingTV #ItalianCuisine #ItalianMinestroneSoup
Recipe of the Day: Giada's Winter Minestrone | Food Network
Giada's minestrone makes use of vegetables that are available in winter.
Get the recipe:
Winter Minestrone
Recipe courtesy of Giada De Laurentiis
Total: 50 min
Prep: 10 min
Cook: 40 min
Yield: 4 to 6 servings
Level: Easy
Ingredients
2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
3 ounces thinly sliced pancetta, coarsely chopped
2 cloves garlic, crushed
1 pound Swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, peeled and cubed
Kosher salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes in juice
2 fresh rosemary sprigs
1 (15-ounce) can cannellini beans, drained and rinsed, divided
2 (14-ounce) cans low-sodium beef broth, divided
1 (1-ounce) Parmesan rind
1/4 cup chopped fresh flat-leaf parsley
Directions
In a large, heavy stockpot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Cook, stirring frequently, until the onion is translucent, about 10 minutes. Add the Swiss chard and potato. Season with salt and pepper and cook for 2 minutes. Stir in the tomatoes and rosemary sprigs. Bring the mixture to a boil. Reduce the heat and simmer until the chard is wilted and the tomatoes are very soft, about 10 minutes.
In a food processor or blender, combine 3/4 of the beans with 1/2 cup of broth. Blend until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan rind to the vegetable mixture. Simmer, stirring occasionally, until the potato pieces are tender, about 15 minutes. Stir in the remaining beans and the parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Discard the rosemary stems (the leaves will have fallen off) and season with salt and pepper, to taste. Ladle the soup into bowls and serve.
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