Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, minestrone soup. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Minestrone soup is an Italian classic! Minestrone soup is an Italian classic! This version is made with cannellini beans, chicken stock, cabbage, potato, zucchini, carrots, plum tomatoes, and. Minestrone (/ˌmɪnɪsˈtroʊni/; Italian: [mineˈstroːne]) is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice, sometimes both. абхазская австралийская австрийская авторская адыгейская азербайджанская азиатская алжирская американская английская арабская аргентинская армянская африканская баварская.
Minestrone soup is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Minestrone soup is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook minestrone soup using 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Minestrone soup:
- Get 2 tbsp olive oil
- Take 1 medium onion diced
- Get 2 large carrots peeled and chopped
- Make ready 2 stalks celery chopped
- Make ready 1 clove garlic minced
- Prepare 1 bag (5 oz) fresh baby spinach washed and trimmed
- Get 1 large russet potato peeled and cubed
- Take 1 can (14 oz) diced tomatoes
- Make ready 1 tablespoon tomato paste
- Get 1 can (15 oz) kidney beans
- Get 4 (14 oz) cans low sodium chicken stock
- Make ready 1 cup short cut pasta
- Get 6-7 basil leaves
Minestrone Soup - the best chunky soup in the world! Minestrone Soup is the sort of soup that keeps life interesting - it's filled to the brim with a variety of vegetables, potato, beans and pasta, in a. Minestrone Soup Variations Swap the spinach for Swiss chard or baby kale. To keep this low-carb, omit the pasta, you honestly won't miss it with everything else in this soup.
Steps to make Minestrone soup:
- In a large heavy bottom soup pot heat the olive oil on medium heat and sauté the pancetta until crispy, just a couple minutes. Once the pancetta is crispy remove from the pan and set aside.
- Add the chopped onion, carrots and celery and sauté until the vegetables start to cook down and caramelize about 3 minutes, add the potato and garlic and sauté for 3 to 5 minutes, you want all the vegetables to get a golden brown color all over.
- Add the kidney beans, diced tomatoes, tomato puree and the chicken stock, place a lid on the pan turn the heat to medium high and cook for 30 minutes.
- When all the vegetables are cooked (mixture should be slightly thicker) season with salt and pepper to taste and add the pasta (cook the pasta according to package instructions) when the pasta is about 2 minutes away from being done add the spinach and basil, cook just until the spinach is wilted . Serve with good crusty Italian bread and add some shredded Parmesan cheese if you'd like
Minestrone Soup Variations Swap the spinach for Swiss chard or baby kale. To keep this low-carb, omit the pasta, you honestly won't miss it with everything else in this soup. Cook up a pot of Ellie Krieger's healthy Minestrone Soup from Food Network, loaded with fresh veggies, pasta and herbs. The minestrone soup I've been serving for years began as Ina Garten's Winter Minestrone soup, but since I can't help but tinker with a recipe, it has since morphed into my own. Vegetarian minestrone soup packed with veggies like celery, carrots, green beans and spinach and simmered in a flavorful, Italian seasoned tomato broth.
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