Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, minestrone soup. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
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Minestrone Soup is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look fantastic. Minestrone Soup is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can cook minestrone soup using 20 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Minestrone Soup:
- Make ready 2 tbsp. olive oil
- Prepare 1 tbsp. unsalted butter
- Take 2 large carrots, peeled and diced
- Get 2 stalks celery, diced
- Make ready 1/2 yellow onion, diced
- Prepare 4 cloves garlic, minced
- Make ready 1/4 cup (2 oz.) tomato paste
- Prepare 1/2 tsp. each oregano, dried basil
- Make ready 1/4 tsp. ground thyme
- Take 1 can (28 oz.) fire roasted crushed tomatoes
- Take 4 cups unsalted vegetable broth
- Take 2 bay leaves
- Prepare 3/4 tsp. salt
- Prepare 1/4 tsp. pepper
- Make ready 2 small potatoes, scrubbed and diced
- Take 1 zucchini, diced
- Get 1 yellow squash, diced
- Prepare 1 can (15 oz.) unsalted cannellini beans, drained and rinsed
- Take 1 cup ditalini pasta (or other small shape)
- Make ready 2 heaping cups spinach, roughly chopped
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. In a large pan, mix the tomato sauce with the vegetable stock. Minestrone is a hearty Italian vegetable soup made with tomato-y broth and pasta or rice.
Steps 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.
In a large pan, mix the tomato sauce with the vegetable stock. Minestrone is a hearty Italian vegetable soup made with tomato-y broth and pasta or rice. I've been working hard on this recipe and I'm so excited to share it with you. Minestrone was traditionally made to use up leftover vegetables, so feel free to use any seasonal vegetables and greens you have on hand. Minestrone is a big bowl of carb-based joy with a hefty garnish of vegetables to gladden the heartstrings of health.
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