Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, minestrone soup. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Soup so good we couldn't hide it in a can. Bring high-quality ingredients and flavors to your pantry. The homemade version is a delicious revelation and is also extremely healthy, as it has pasta, beans and fresh vegetables. Heat the olive oil in a large pot over medium-high heat.
Minestrone soup is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Minestrone soup is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can cook minestrone soup using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Minestrone soup:
- Prepare 2 tbsp olive oil
- Take 1 medium onion diced
- Prepare 2 large carrots peeled and chopped
- Make ready 2 stalks celery chopped
- Take 1 clove garlic minced
- Prepare 1 bag (5 oz) fresh baby spinach washed and trimmed
- Get 1 large russet potato peeled and cubed
- Make ready 1 can (14 oz) diced tomatoes
- Take 1 tablespoon tomato paste
- Make ready 1 can (15 oz) kidney beans
- Take 4 (14 oz) cans low sodium chicken stock
- Take 1 cup short cut pasta
- Get 6-7 basil leaves
Add the onion, celery and carrots. Add garlic and continue cooking for another minute. Directions In a large saucepan, saute the carrots, celery and onion in oil and butter until tender. Stir in the broth, tomato sauce, beans, chickpeas, tomatoes, cabbage, basil, parsley, oregano and pepper.
Instructions 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
Directions In a large saucepan, saute the carrots, celery and onion in oil and butter until tender. Stir in the broth, tomato sauce, beans, chickpeas, tomatoes, cabbage, basil, parsley, oregano and pepper. Italian Minestrone soup is made with seasonal veggies, legumes and small pasta shape or rice. The beauty of this soup is that you can make it a hundred times and have it taste different every time you make it. Directions In a stockpot, saute the onions, celery and parsley in oil until tender.
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