Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, minestrone soup. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Minestrone Soup is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Minestrone Soup is something which I have loved my whole life. They’re fine and they look wonderful.
Minestrone (/ˌmɪnɪsˈtroʊni/; Italian: [mineˈstroːne]) is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice, sometimes both. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes. Minestrone soup is an Italian classic!
To get started with this recipe, we must prepare a few components. You can have minestrone soup using 20 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Minestrone Soup:
- Take 2 tbsp. olive oil
- Take 1 tbsp. unsalted butter
- Prepare 2 large carrots, peeled and diced
- Get 2 stalks celery, diced
- Make ready 1/2 yellow onion, diced
- Take 4 cloves garlic, minced
- Get 1/4 cup (2 oz.) tomato paste
- Make ready 1/2 tsp. each oregano, dried basil
- Get 1/4 tsp. ground thyme
- Get 1 can (28 oz.) fire roasted crushed tomatoes
- Make ready 4 cups unsalted vegetable broth
- Get 2 bay leaves
- Make ready 3/4 tsp. salt
- Prepare 1/4 tsp. pepper
- Get 2 small potatoes, scrubbed and diced
- Make ready 1 zucchini, diced
- Prepare 1 yellow squash, diced
- Prepare 1 can (15 oz.) unsalted cannellini beans, drained and rinsed
- Get 1 cup ditalini pasta (or other small shape)
- Make ready 2 heaping cups spinach, roughly chopped
Easy Grandma's Minestrone Soup #Cancerfighting #Healthysurvivorship #cancerawareness. 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. 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.
Instructions to make Minestrone Soup:
- In a large pot over medium heat, add the olive oil and the butter. Once it's hot and the butter has melted, stir in the onions, celery and carrot with a big pinch of salt. Cook, stirring occasionally until they have begun to soften up, about 3-5 minutes. Then stir in the tomato paste, garlic, oregano, thyme and basil. Cook about 2-3 minutes more, stirring pretty often.
- Pour a bit of the broth in and deglaze the pan. Then the rest with the crushed tomatoes and bay leaves. Increase the heat to med-high and let this come up to a simmer. Once its simmering, stir in the beans, potatoes, zucchini and yellow squash along with the salt and pepper. Let this all simmer together until the veggies are all tender. Last, take out the bay leaves and stir in the chopped spinach and let it wilt down. Taste and add more salt, pepper, etc until you're happy with the flavor.
- While the soup is coming to a simmer, heat a separate pot of salted water over high heat. Once its boiling, cook the ditalini pasta according to package directions, then drain and set it aside until the soup is done.
- To serve, you can stir the cooked pasta into the soup, or if you're going to have a lot of leftovers, you can just keep them separate and add the pasta to individual bowls and pour the soup over top of it… that way the pasta won't absorb all the liquid.
Vegetarian minestrone soup packed with veggies like celery, carrots, green beans and spinach and simmered in a flavorful, Italian seasoned tomato broth. Vegan Minestrone Soup is brimming with garden vegetables, beans, spices and pasta for a deliciously healthy and comforting meal! It's simple, easy to make and a recipe keeper for sure! This healthy and quick Minestrone Soup is the best! I have been so excited to share my Minestrone Soup recipe with you all.
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