Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, minestrone soup. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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. This lentil soup is easy to make and tastes incredible!
Minestrone soup is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Minestrone soup is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have minestrone soup using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Minestrone soup:
- Make ready 2 tbsp olive oil
- Make ready 1 medium onion diced
- Get 2 large carrots peeled and chopped
- Make ready 2 stalks celery chopped
- Take 1 clove garlic minced
- Make ready 1 bag (5 oz) fresh baby spinach washed and trimmed
- Get 1 large russet potato peeled and cubed
- Prepare 1 can (14 oz) diced tomatoes
- Prepare 1 tablespoon tomato paste
- Make ready 1 can (15 oz) kidney beans
- Prepare 4 (14 oz) cans low sodium chicken stock
- Make ready 1 cup short cut pasta
- Prepare 6-7 basil leaves
Minestrone Soup I. this link is to an external site that may or may not meet accessibility guidelines. 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. Vegetarian minestrone soup packed with veggies like celery, carrots, green beans and spinach and simmered in a flavorful, Italian seasoned tomato broth.
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
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 is a classic Italian soup made with vegetables and often beans and pasta. Here are minestrone soup recipes for any season - fresh green vegetables in spring or hearty beans in winter. Make a warming bowl of minestrone soup with plenty of vegetables and pasta. These simple yet versatile recipes are perfect for an easy lunch or filling supper.
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