Not-exactly Minestrone Soup

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, not-exactly minestrone soup. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Great recipe for Not-exactly Minestrone Soup. Another soup (vaguely inspired by the Italian staple) using up vegetables before they "go off" and other ingredients from the larder. If I had any celery, that'd be in too. Basically, just use up any vegetables to hand.

Not-exactly Minestrone Soup is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Not-exactly Minestrone Soup is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can cook not-exactly minestrone soup using 17 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Not-exactly Minestrone Soup:
  1. Prepare 1 tbsp Oil
  2. Get 1 onion, chopped
  3. Prepare 4 cloves garlic, chopped
  4. Take 2 tbsp tomato purée
  5. Take 1 leek, sliced
  6. Prepare 3 carrots, diced
  7. Make ready 1 pepper, deseeded and diced
  8. Prepare 100 g chestnut mushrooms, chopped
  9. Prepare A few cherry tomatoes, halved
  10. Prepare 400 g tin chopped tomatoes
  11. Take 2 litres vegetable stock. “Marigold” or stock cubes fine
  12. Get Handful dried pasta. I’ve used Trofie but otherwise break large types of pasta into pieces
  13. Make ready 400 g tin cannelloni beans, drained
  14. Prepare 1⁄4 cabbage in strips. The core stalk has also been used, diced
  15. Make ready 1 tsp each dried oregano and thyme
  16. Make ready 1⁄2 tsp dried basil
  17. Make ready Grated Parmesan cheese

Stir in the green beans, tomato sauce, kidney beans, Italian seasoning and chicken stock. I am not exactly a minestrone fan and I prefer tomato soup to minestrone, which has a milder tomato taste. But minestrone seems to be a healthier choice as compare to tomato soup (i can be wrong about that). It has a lot of vegetable in it and I find it "flexible" in a way… Here is a recipe (not exactly Bertucci's): Ribollita (Tuscan Minestrone) (Riboliita is a hearty soup originating in Tuscany.

Steps to make Not-exactly Minestrone Soup:
  1. Heat the oil in a stock pot or large saucepan. Gently fry the onion for 3 minutes, only stirring to avoid sticking.
  2. Add the garlic and fry for a further minute. Then stir in the tomato purée, pepper, mushrooms and the leek and continue to fry gently for another 2 minutes.
  3. Stir in the carrots and continue gently frying for 2 minutes or until all the vegetables are nicely softened but not browned. Add the cherry tomatoes and give it all another gentle stir.
  4. Add the tinned tomatoes and the stock. Gently but throughly stir, add the oregano, thyme and basil, bring to the boil, reduce to a simmer, put a lid on and cook for 15 minutes.
  5. Add the beans and the pasta, stir and continue to cook until the pasta is cooked, around 8-12 minutes.
  6. Stir in the cabbage and cook for a further 2-3 minutes. Then season to taste and serve piping hot, with a sprinkling of Parmesan cheese.

But minestrone seems to be a healthier choice as compare to tomato soup (i can be wrong about that). It has a lot of vegetable in it and I find it "flexible" in a way… Here is a recipe (not exactly Bertucci's): Ribollita (Tuscan Minestrone) (Riboliita is a hearty soup originating in Tuscany. What set this soup apart from other Menestra recipes is the use of stale bread to make the soup more substantial (and to economize, of course). This delicious soup is best made a day before serving because it is even. While there aren't any specific "rules" about which veggies go into a minestrone soup recipe, one thing's for sure: there are plenty of them!

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