Italian Minestrone Soup/Most Flavorful Vegetable And Pasta Soup
#fyp #food #minestronesoup #soup #vegetarian #foodie #pastasoup #vegetariansoup #yummy #recipe #soupoftheday #souplover
Ingredients:
Olive oil
2 onions
4 garlic cloves (pressed)
2 small carrots (diced)
3 stick of celery (diced)
12 pieces of green beans (diced)
6-8 Mini bell peppers (diced)
1 zucchini (diced)
1 yellow squash (diced)
1 can of northern beans (rinsed)
1 can of crushed tomatoes
2 tsp tomato paste
Chicken broth (unsalted)
1 sweet potato (diced)
About 1 cup Elbow pasta
1 tbsp Worcestershire Sause
1 tsp Italian herb paste (or Italian dry herb)
1/2 tap Black pepper
1/2 tsp Red pepper flakes
1 full tsp Salt
1 -2 cups roughly chopped Spinach
1-2 tbsp parsley (finely chopped)
Parmesan Cheese for topping
Minestrone Soup I Italian Vegetable & Pasta Soup I Pankaj Bhadouria
Minestrone Soup
We all love Tomato Soup!
Let’s add the goodness of Vegetables and Pasta to it to make a hearty soup that your kids and the entire family will love!
Try it out today!
*****************************************************************************RECIPE :
Minestrone Soup I Healthy & Nutritious Soup
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves: 4
Ingredients:
1:31- 2tbsp Olive Oil
1/2 cup Fine Chopped Onions
1 tsp chopped Garlic
2:11- 1/2 tsp Salt
500g chopped Tomatoes
1 cup diced zucchini
diced Carrots
1/2 cup chopped Celery
1 cup Tomato paste
500ml Water
1/2 tsp Pepper Powder
few Basil Leaves
1/2 cup Elbow Macaroni
1/2 cup boiled Black Eye Beans
1/2 tsp Oregano
1/2 tsp Pepper Powder
Salt to taste
Method:
Heat oil in a large saucepan over medium-high heat.
Add chopped onion and sauté for 4 minutes or until just lightly browned. Ad dsalt and garlic and cook for a few minutes.
Add water, zucchini, carrots, beans, celery, basil, oregano salt, pepper, tomatoes.
Bring to boil; reduce heat, cover and simmer on medium-low heat for 25 minutes, stirring occasionally.
Add macaroni cover and cook an additional 10 minutes.
Adjust spices to suit your taste.
Serve hot.
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Minestrone Soup
Minestrone Soup is a hearty Italian soup that is packed full of vegetables and beans, making it both satisfying and nutritious. This classic soup is easy to make and can be customized with your favorite vegetables, making it a perfect meal for the whole family.
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✅Ingredients
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium white or yellow onion diced, about 1 cup
• 1 tablespoon minced garlic
• 3 ribs celery diced, about 1 cup
• 4 medium carrots diced , about 1 cup
• 3 medium zucchini diced, about 2 cups
• 28 ounces canned diced tomatoes undrained
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can white cannellini beans undrained
• 1 (15 ounce) can kidney beans undrained
• 6 cups vegetable broth
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 8 ounces elbow noodles or large shell pasta
• 1 cup roughly chopped fresh spinach
• Salt and pepper to taste
• Parmesan cheese to garnish
✅Instructions
1️⃣ Heat butter and olive oil in a large soup pot over medium heat. Add onions and garlic and let them saute for 3-5 minutes. Then add in celery, carrots, and zucchini. Cook for 8-10 minutes until the vegetables soften.
2️⃣ Add tomatoes, tomato sauce, beans and vegetable broth and herbs and bring to a boil.
3️⃣ Add in the pasta and spinach and reduce heat to a low boil for 10-12 minutes until noodles are tender. Add salt and pepper to taste and serve with a sprinkling of parmesan cheese if desired.
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Minestrone Soup Recipe
Every region of Italy has its version of minestrone vegetable soup. The Italian American version seems to always have diced carrots, celery, potatoes, beans, and cabbage, rendering it distinct, with a touch of sour after taste.
Recipe also on my website:
Easy Grandma’s Minestrone Soup #Cancerfighting #Healthysurvivorship #cancerawareness
Grandma’s Minestrone Soup recipe is my Italian grandma’s recipe. My Mum gave it to me years ago when I left home so I would eat, and it became my go-to during chemo. As kids we used to call it Jungle Soup because of all the veggies in it, and we loved it. Grandma always used fresh borlotti beans from her garden, but canned are fine. I like to use less water for a really thick soup, more like a stew but you can add stock or water to taste. In Italy, this type of soup is often eaten at room temperature in the summertime. You can top it with fresh basil then leave it to cool down before it is eaten. If you are using soup that’s been stored in the refrigerator, bring it to room temperature before serving it.
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How to Make Minestrone Soup | Get Cookin' | Allrecipes.com
Heat up the new year with the culinary equivalent of a warm hug. Join Nicole as she shows you how to make Minestrone Soup. This recipe is provided by Jamie, an Allrecipes user.
Read the article and get the recipe here:
0:00 Introduction
0:18 Softening the Veggies
0:50 Making Minestrone
1:50 The Perfect Bite
2:19 Bloopers
Allrecipes test kitchen chefs share all the basics on your favorite recipes, kitchen tips, food facts, and cooking techniques.
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How to Make Jamie’s Minestrone Soup | Get Cookin' | Allrecipes.com