Minestrone Soup | Italian Vegetable Pasta Soup | Soup Recipe | Vegetarian Soup Recipe | Cookd
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Minestrone soup is a healthy Italian #VegetableSoupRecipe from the #ItalianCuisine.This #MinestroneSoup is made with Tomato, Macaroni, Basil, and other ingredients. You can now make this #HealthySoup with Cookd’s simple recipe and serve it hot. Do try this recipe and share your feedback with us.
Minestrone Soup Recipe :
Olive Oil - 2 tbsp
Tomato - 2 nos
Onion (diced) - 1 no
Garlic (finely chopped) - 6 nos
Carrot (diced) - 1 no
Celery (diced) - 2 Stalks
Beans (diced) - ¼ Cup
Zucchini (diced) - ½ no
Macaroni Pasta - ¼ Cup
Water - 3 Cups
Tomato Puree - ½ Cup
Salt - 1 ¼ tsp
Black Pepper Powder - ¼ tsp
Dried Oregano - ½ tsp
Dried Basil - 1 tsp
Cooking Instructions:
1.Roast the tomatoes over a flame, peel them, and cut them into dices. Set aside.
2.In a pot, heat oil and add the onions, garlic, and celery. Saute until the onions go translucent.
3.Add the tomato puree and cook until the raw flavor goes for about 5 mins.
4.Add the carrot, beans, and zucchini, Saute for 3 mins.
5.Add the diced tomatoes, salt, oregano, and black pepper powder. Pour in the water, add the pasta and simmer for 10 mins. Until the vegetables are tender and pasta is cooked.
6.Finish with basil.
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How to make Minestrone Soup - An Italian recipe from Chef Ranveer Brar
Milanese is one of the most popular Italian soups. This soup is a version of the Minestrone & is traditionally made with Rice instead of Pasta.
Minestrone Soup Recipe
Today I will be sharing with you my Minestrone Soup Recipe.
Written recipe:
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I Mixed 2 Minestrone Recipes To Make THIS! | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you how my Mom and my Grandmother made a Minestrone soup! Truly a great soup to have on a cold day and perfect leading up to Thanksgiving! I think you will all love this recipe especially coming into the colder months. Let me know what you think in the comments below!
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Easy Minestrone Soup | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
This Easy Minestrone Soup is a healthy one-pot meal that's loaded with veggies, beans, and pasta. It's vegetarian, dairy-free, and can easily be made vegan or gluten-free. Make-ahead and freezer friendly!
Ingredients
1 tablespoon canola oil
1 small onion (finely diced)
2 ribs celery (sliced)
3 large carrots (peeled and finely chopped)
1 tablespoon tomato paste
1 tablespoon minced garlic (2 large cloves)
1½ teaspoons salt
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
¼ teaspoon black pepper
⅛ teaspoon crushed red pepper flakes
2 cups fresh spinach (roughly chopped)
4 cups low sodium chicken broth (or vegetable broth)
28 oz canned diced tomatoes (798 ml) no salt added
1 cup canned red kidney beans* (rinsed) 8 oz
1 cup canned white kidney beans* (rinsed) 8 oz
1 cups small uncooked pasta (I used medium shells)
Parmesan for serving
Instructions
In a large pot cook and stir the oil, carrots, celery and onion over medium-high heat until the onion has softened, about 3-4 minutes.
Add the salt, garlic, parsley, oregano, basil, and pepper and cook 1 minute.
Add the broth, tomatoes, and beans. Cover and simmer over medium heat for about 10 minutes or until carrots are crisp-tender.
Stir in pasta, cover and simmer for 10 minutes or until pasta reaches desired tenderness, stirring often.
Stir in spinach and serve with shredded Parmesan cheese as desired.
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
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