How To make Vegetable, Bean and Pasta Soup
4 c Canned vegetable broth
1 c Dry vermouth
1 lg White onion; chopped
1 md Fennel bulb
trimmed, chopped 3 lg Garlic cloves; chopped
14 1/2 oz Stewed tomatoes
:
(canned, Italian-style) 8 oz Penne or other tubular pasta
1 md Zuchinni; diced
1 lg Yellow crookneck squash
diced 15 oz Canned cannellini beans
:
rinsed, drained 4 Green onions; chopped
Bring broth and vermouth to boil in heavy large pot or Dutch oven over medium heat. Add onion, fennel and garlic. Cover and cook until just tender, about 10 minutes. Add tomatoes, pasta, zucchini and squash; cook until pasta is almost tender, about 15 minutes. Add beans and green onions. Cook until pasta and vegetables are tender and soup is thick, about 10 minutes. * Source: David Badal, Houston TX * Published in: Bon Appetit - June 1993 * Typed for you by Karen Mintzias
How To make Vegetable, Bean and Pasta Soup's Videos
Minestrone Soup - Healthy & Nutritious Soup - Vegetarian Recipe By Ruchi Bharani
Learn how to make Minestrone Soup - Healthy & Nutritious Soup - Vegetarian Recipe By Ruchi Bharani
Here is an amazing combination of taste and health and thats simple to cook as well. Chef Ruchi Bharani makes simple and easy to cook quick home made soup that is perfect to include in your winter menu.
Ingredients:
1 tbsp Olive Oil
1/2 bell pepper (finely chopped)
1/2 tbsp celery (finely chopped)
Basil leaves
Zucchini (diced)
Tomato puree
2 tbsp Tomato ketchup
1 tbsp tabasco sauce
Vegetable stock
1 cup vegetables
Pasta (Boiled)
1 tsp water
1/2 tsp cornflour
1 tsp Oregano
Method:
- Heat oil in a pan, and saute bell pepper, celery, basil leaves, zucchini for few mins
- Add the tomato puree and cook it for 3 - 4 mins.
- Add tomato ketchup, tabasco sauce and cook it.
- Add vegetable stock and let it boil
- Add salt, vegetables and boil it.
- Add cornflour to water, mix it and pour it in the soup
- Sprinkle oregano and serve it hot after adding crushed black pepper and basil leaves.
Host - Ruchi Bharani
Copyrights: Rajshri Entertainment Private Limited
Subscribe & Stay Tuned -
For more videos log onto
Find us on Facebook at
Cannellini bean and pasta soup | Tesco with Jamie Oliver
Thanks to @JamieOliver, we’ve got just the thing to get you through a January cold spell. Keep warm and feel great with a big bowl of cannellini bean and pasta soup, with added kale for a dash of green goodness. #TescoandJamie
Get the recipe:
T&Cs: Price correct at time of upload. Subject to availability.
My Italian friend gave me a recipe for Easy Bean Soup! So delicious you'll want more!
My Italian friend gave me a recipe for easy bean soup! So delicious you want more!
This is a very simple and light Italian bean soup that is quick and easy to prepare. This easy bean soup is so tasty that you will definitely want more.
Recipe:
2 carrots
2 small onions
1 large onion
2 garlic cloves
1.5 liters (6 glasses) water
3 black peppercorns
olive oil
1 celery stalk
1 can of chopped tomatoes
2 cans of white beans
100 g spinach
2 teaspoons dried basil
1 teaspoon dried oregano
salt to taste
pepper to taste
100 g spinach
Parmesan
Your ???? and comment is the best way to thank me for the video recipe.
Subscribe to the channel and click on ???? to be notified of new videos.
#HotFood #recipe #soup #soup recipe
Creamy Vegetable Soup | Vegan & Dairy-Free!
This Creamy Vegetable Soup is a cozy, comforting vegan recipe that's gluten-free, easy-to-make & loaded with veggies- great for lunch or as a dinner starter!
Here are some other videos you might like:
Dairy-free Homemade Butternut Squash Soup:
Vegan Instant Pot Lentil Chili:
Vegetarian Lemon Rice Soup:
???? SOUP INGREDIENTS
3 tablespoons extra-virgin olive oil
1 medium onion diced
2 celery stalks sliced
2 large carrots sliced
Salt and pepper to taste
4 yukon potatoes diced (3-4 cups chopped)
1 teaspoon dried thyme
2 garlic cloves minced
3 cups low-sodium vegetable broth
2 cups peas frozen
2 cups corn frozen
2 cups plant-based milk
Fresh parsley for serving
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
???? PRODUCTS FROM VIDEO (affiliate)
VEGETABLE PEELER:
KNIVES:
CAST IRON POT:
MEASURING SPOONS & CUPS:
SALT & PEPPER SHAKERS:
OVEN MITTS:
IMMERSION BLENDER:
⏱️ TIMESTAMPS:
0:00 Introduction
0:08 Prepping the vegetables
1:05 Cooking the mirepoix
1:31 Adding remaining vegetables
1:56 Simmering the soup
2:24 Blending the soup
3:27 Adding extra vegetables
3:37 Adding milk
4:02 Serving the soup
4:18 Taste test
???? MORE WAYS TO CONNECT
WEBSITE:
INSTAGRAM:
FACEBOOK:
PINTEREST:
TIKTOK:
TWITTER:
???? THANK YOU FOR WATCHING!
#Soup #CreamyVegetableSoup #VegetableSoup #Vegan #VeganRecipe #GlutenFree #Lunch #Dinner
Dairy-Free & Loving It | Tips for Going and Staying Vegan
This week will feature a cooking demo for Danni's DAM Good Vegan Mac & Cheese.
The AVS Team will be discussing our tips for going and staying vegan.
Plus there will be a chance to win another amazing prize. See you Friday!
This Beans and Noodles Soup is perfect for a cold winter day! #healthyrecipes
Beans and Noodles Soup ????
Also known as ‘Aush’, a hearty soup originating from Central Asia, with lots of legumes in a creamy broth. It’s packed with lots of fiber and plant proteins and an easy meal on any weeknight.
Ingredients:
1/2 cup cashews, soaked in hot water for at least 30 mins, then blended with a cup of hot water into a cream
1/2 cup mung beans, rinsed and boiled until soft
1 medium onion, chopped
4 cloves of garlic, minced
Half of a 15 oz can tomato sauce
1 tsp turmeric
2 tsp coriander
1/2 tsp red chili powder (optional)
Black pepper
6 cups vegetable broth
1 15 oz can of each chickpeas and kidney beans
1/2 package of lentil pasta
Juice of 2 lemons
2 tbsp dried mint
More dried mint and red chili for garnish
Directions:
Soak the cashews and blend them with hot water to make cashew cream. Set aside. Boil the mung beans until soft for about 20 minutes. On medium heat, sauté the onions, garlic, tomato sauce, and spices in a stock pot for about 5 minutes, add the vegetable broth, and bring to a simmer. Add the chickpeas, kidney beans, and cooked mung beans. Add the pasta. Bring to a boil and simmer until the pasta is al dente. Turn off the heat. Add the cashew cream, lemon juice, and dried mint. Serve with more mint and red chili powder as tolerated. This soup is supposed to be tangy, so add more lemon as needed. Enjoy.
➖➖➖➖➖➖➖
Follow us on social media:
Instragram:
Facebook:
Website:
#brainhealthrevolutionpodcast #brainhealth
Join the NEURO Academy: NEUROacademy.com