How To make Minestrone Parmesan
1/4 c olive oil 1/2 c corn 1 c minced onion 1 c diced raw white potatoes 2 cloves garlic, minced 1 c cooked garbanzo beans 1/4 c minced cilantro 1 c uncooked small pasta 3 c finely diced smoked ham (macaroni or smaller) 4 quarts beef broth, boiling 2 c shredded fresh spinach 1 c diced tomatoes freshly ground pepper, to taste 1 c diced carrots freshly grated Parmesan cheese, 1 c diced celery to taste Heat oil in a large stockpot and saute onions, garlic, cilantro, and smoked ham until onions are soft. Add boiling beef broth and simmer on medium-low heat for 20 minutes. Add tomatoes, carrots, celery, corn, potatoes, and garbanzo beans all at once. Cover and barely simmer until vegetables are tender. Add pasta and cook until pasta is al dente. Season with pepper. Stir in freshly grated Parmesan cheese and serve hot.
How To make Minestrone Parmesan's Videos
Minestrone - The Most Comforting Classic Italian Soup
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Today we're making a hearty and delicious minestrone. The flavor of this soup is amazing. Well, at least imo lol. The taste tester, of course, had his own strong opinion. I hope you enjoy this minestrone recipe!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
MINESTRONE:
INGREDIENTS WITH GRAM AMOUNTS (Gram amounts are estimates)
½ cup (112 grams) extra virgin olive oil
¼ pound (112 grams) pancetta - diced
1 large onion - diced
2 medium carrots - diced
2 celery ribs - diced
5 cloves garlic - minced
1 15-ounce can (425 grams) cannellini beans drained
1 15-ounce can (425 grams) lima beans
1 bunch Tuscan kale - stems discarded and roughly chopped
8 sprigs fresh thyme or 2 teaspoons dried thyme
1 14-ounce can plum tomatoes - hand crushed
1 Parmigiano Reggiano rind - optional
8 cups low sodium vegetable stock - plus more if needed to thin
3 medium Yukon Gold potatoes - cubed, about 2 cups worth
½ cup flat-leaf Italian parsley - minced
salt and pepper to taste
FOR SERVING:
your best extra virgin olive oil
grated Parmigiano Reggiano
crusty bread
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Recipe: Gordan Ramsay's Cod Minestrone
Gordon Ramsay teaches us his secret to cooking an excellent cod minestrone.
Ingredients:
• 1 fillet of cod, skin removed
• 1 brown onion, diced
• 2 large carrots, diced
• 2 stalks of celery, diced
• ½ tsp of dried chili flakes
• 2 tbsp of olive oil
• 1 cup of pearl barley, washed under cold water & drained
• 1 x 400 gram can of whole tomatoes, roughly chopped
• 2 ½ cups of water
• 1 ½ tsp of sea salt
• 1/3 cup of finely chopped flat leaf parsley
• ½ cup of roughly chopped celery leaves
• Freshly grated Parmesan cheese for grating
Method:
Heat the oil in a large soup pot over a medium heat. Saute the onion, carrots, celery and chili flakes until softened, stirring occasionally, for about 5 minutes. Sprinkle on about 1/4 tsp of sea salt.
Add the barley, canned tomatoes and water to the pot and stir well. Add 1/2 tsp of salt and stir. Cover and simmer for about 15 minutes, or until the barley softens and expands. You may need to add a little more water as the barley soaks it up.
Add half of the parsley to the pot and the remaining salt. Stir well. Place the cod fillet gently on top of the barley and vegetables in the soup pot. Cover and let the cod cook/steam for about 6 or 7 minutes.
Use tongs to the remove the cod from the pot and transfer it to a plate. Use a fork to flake the cod. It may be a little opaque but this is ok as it will keep cooking once you put it back in the pot.
Place flaked cod, remaining parsley and celery leaves in the pot. Stir well with a wooden spoon and add a little more water if necessary. Simmer for about 2-3 minutes.
Divide soup into serving bowls and grate on some Parmesan cheese. Serve.
An Easy Recipe for Minestrone with Parmesan Dumplings | Homemade Minestrone Recipe | Gluten-Free
KC the G-Free Foodie shows you how to make Minestrone with gluten-free Parmesan Dumplings. Find the printable recipe on G-Free Foodie's website at:
If you don't want to make the dumplings, you can always add gluten-free pasta to the soup 10-15 minutes prior to serving.
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Whole Grain Minestrone Soup with Parmesan Crisps | Extra Sharp | Real Simple
Nothing says comfort food like a steamy bowl of vegetable-packed minestrone, which is made extra hearty here with whole grain farro in place of pasta and DIY parm crisps for bites of umami on every spoonful. Speaking of Parm, don't throw out those rinds; you'll use one here to infuse the broth with deep flavor. As you come to the end of a wedge, stash the end in a ziptop bag in your freezer to add to a simmering soup or a batch of stock. For a gluten-free version of this soup, swap in brown rice for the farro.
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The Best Italian Minestrone Soup Recipe | with Italian Sausage
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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!
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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
Homemade Minestrone Soup | Keep Cooking & Carry On | Jamie Oliver
Jamie is back with another recipe from his new TV show Keep Cooking and Carry On. Recipes to do while you are stuck at home that will fill you with the good stuff and use up whatever you have to hand. Just be adaptable and don’t be scared of making a swap out if you can’t get your hands on an ingredient.
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Homemade Pizza | Keep Cooking & Carry On | Jamie Oliver
Homemade Bread | Keep Cooking and Carry On | Jamie Oliver
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