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a soup of Italian origin with lots of vegetables, pasta or rice, with or without meat of your choice ....
- a carrot
- an onion
- a pumpkin
- a red bell pepper or half as many colors
- a cucumber
- fill with celery
- some Chinese cabbage leaves (can be spinach)
- a few peeled tomatoes or half a can of tomatoes in tomato sauce
- broccoli a few bouquets
- cauliflower a few bouquets
- green parsley
- a bean mine
- 2-3 cloves of garlic
- a few tablespoons of tomato paste
- a sprig of thyme
- or a tablespoon of oregano
- 1.5 liters of vegetable soup or water and add instant soup, or poultry or beef soup
- salt pepper
- half a packet of spaghetti, can be any pasta or can be rice
- Half a cup of coffee with oil can be olive or whatever you like
Preparation time: less than 90 minutes
PREPARATION METHOD Minestroni recipe:
cut the vegetables into quite small cubes, heat the oil and add the vegetables, depending on how hard they are, so leave the onion and garlic for a minute, add the carrot and pepper, then the celery and the rest each for one minute. Put the lid on, the fire is low and let everything simmer for about 20 minutes.
The soup or water should be hot when we add them to the vegetables. When the vegetables are penetrated we add water (that's what I put) instant thyme soup, oregano salt pepper to taste the tomato paste and I left it until it started to boil and I added the spaghetti. Now you can let the spaghetti boil as much as you want but it will best come out as it says on the package. This way we will get a soup with lots of vegetables and spaghetti whoever wants can add meat, but we like it without it.
Good appetite, I'm sure you'll like it.
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This was great! I had a bunch of frozen veg scraps and so I made a veggie stock. Used all of said stock instead of water, as other reviewers have suggested (or half broth, half water). Very hearty, and healthy, and just in time for fall.
Good soup. I used 4 cups of chicken stock and added a small can of tomato sauce to boost the flavor of the broth.
This soup was delicious. We doubled it because I & # x27d peeled and chopped two buttercup squash and didn’t want to waste all the extra. We used about two thirds chicken broth and one third water and added a couple spoonfuls of tomato paste. Since we made so much, we froze most of it. I didn't want the kale to turn to mush, so I just tossed it raw into the freezer containers before adding the hot soup. We also put some parmesan rinds in the soup while it cooked. Other than doubling the garlic, no other big changes. We tried it with some pesto mixed in, but werenâ & # x20AC; & # x2122; s big fans. It really only needs some grated parmesan to be perfect.
beautiful colorful soup. used spinach instead of kale. used butternut squash which i had as i had made the red lentil squash soup from this site and had some extra squash. that recipe was exceptional. this is good too, lighter, and a good starter just what i wanted for my semi vegetarian dinner.i used stock instead of water as some suggested. i added a tomato but didnt peel. i made the classic pesto from this site for a garnish along with a good dash of freshly ground pepper and some extra parm and this was a winner.
This is really good even my teens liked it. I read the reviews, and used half vegetarian broth and half water, used at least 3 times the amount of oregano, added about 14 oz. of tomato sauce. I also used an entire big sweet onion (more than the 1 cup) and lots of garlic. It really was good and would probably be just as good with other vegetables - whatever youâ & # x20AC; & # x2122; ve got on hand.
This recipe is good as is however, to make it absolutely GREAT, do the following: use chicken broth instead of water, replace 14 oz of the broth with 14 oz seasoned tomato sauce, add a spoonful of Thai chili garlic sauce (or better yet , Thai chili paste with sweet basil leaves!) And add about 1/4 cup pesto sauce just before serving. We also add another 1/2 to whole can of beans for a truly filling meal.
This is such a great soup. I make it every year in October, and the whole family loves it. Freezes well.
Really nice. Especially with homemade stock. Very colorful and inviting. Added some red pepper flakes. Used chard instead of kale. Served with grated parmesan and garlic toasts.
This is my favorite soup - Once the squash are in season, I make this at least once a month, sometimes twice. Itâ & # x20AC; & # x2122; s a great way to go through your CSA and doesn’t need a side! Love it.
This was a big hit. Didn & # x27t have kale, so used chard. Instead of 6 cups of water, used 3 cups of low-sodium chicken broth, 3 cups of water, and 1 tbsp double-concentrate tomato paste.
Made with delicate squash, vegetable broth and added crushed red pepper flakes, then made as written. BH thought it was as good as chicken noodle soup which to him is the ultimate soup. Very filling and delicious will be making again.
This turned out fantastic. I used a jug of vegetable broth instead of water. I think I used Blue Hubbard or Sibley squash
I really love this recipe. My favorite variation so far is when I & # x27ve made my own chicken stock from a leftover carcass, and added the remaining meat from the bones to the final soup. Many chefs say that water is preferential to commercial stock (http://ruhlman.com/2007/11/thanksgiv ing-th /), and it may be that our palates are less accustomed to more subtle flavors. If you do use commercial stock, mix it with 1/2 water (3 cups stock, 3 cups water). There are a lot of great quick and easy vegetable stock recipes out there, too, should you want to make your own. If youâ & # x20AC; & # x2122; re using kosher salt, be sure to increase the amount of salt based on the brand that you use (http://www.virtualweberbullet.com/sa lt.html # measures). I generally double the carrot, for color and for flavor. And last, but not least, serve with shaved or grated parmesan or pecorino (or add parmesan or pecorino rind to the stock along with the kale and beans). You won't be sorry.
i definitely suggest subbing at least half of the water with broth. i also added a spoonful of pesto. i & # x27ve made it twice so far and everyone loved it.
Marvelous recipe- I did embellish it though. I added tomato paste, hot peppers, turkey italian sausage, and pesto to the soup. I also used leftover whey from homemade cheese instead of water. It was marvelous !! I & # x27m adding it to the rotation. What a great way to use up our CSA produce!
I made this mostly as written, although I can & # x27t imagine just using water. I thought vegetable broth would compliment the dish more than chicken would, and I added a can of stewed tomatoes. Since I had a stray sweet potato, I threw that in there and added a touch of garlic-chili sauce to balance the sweet (also I like my food a bit spicy). Shortly after the kale went in, I tossed in a random assortment of other vegetables I had leftover - mushrooms, orange and green pepper, and some Tofurky sausage. I think this is a great recipe to use up leftovers, although I think some sort of leafy green is needed. Again, donâ & # x20AC; & # x2122; t use plain water.
Yummy, wholesome, veggie-generous soup. Easy peasy. Good balance of dark green and brighter flavors. Added a bit of chicken bouillon, no regrets.
This was delicious. I made as directed except used chicken broth, not water, and a spoonful of pesto before serving. It made 7 two-ladleful bowls of soup and I wish I had more leftovers. I used the buttercup squash and yes, itâ & # x20AC; & # x2122; s a good thing for the squash haters in the family. I think adding a little barley to it would also be a good addition, but its simplicity is good on its own too.
This was ok. I was looking for a minestrone soup recipe and selected this because it seemed quick and by chance I had all the ingredients on hand. I & # x27m not sure I would make it again.
This was the perfect recipe to use up much of our leftover weekly CSA allotment. Itâ & # x20AC; & # x2122; s quick, easy, and very kid-friendly. I used acorn squash and a bit more kale than called for. Also, I was out of onions, so I used onion powder instead. An earlier commenter was right: two bowls of this is almost too filling!
I didn & # x27t follow the recipe exactly - I omitted the beans and added Italian sausage. I also over cooked the veggies, but that ended up being ok. Everyone loved it.
I made this soup with several delicate squash that came in our CSA box. As others mentioned, it was initially a little bland, but I added some pesto (also got tons of basil in the CSA box). Squash-hating husband loved it!
We just finished this delicious soup. I followed the recipe, with the following additions: I used 4 cups of beef stock and 2 cups of water, three small tomatoes, skinned, seeded and peeled and a handful of fresh chopped parsley, basil and oregano. I also reduced the salt to just a tad less than 1 teaspoon. It was really good !!
I read all the reviews before making this, because I thought the written recipe looked bland. I made sure to pick up fresh herbs when I hit the grocery store, because other people commented that this recipe is a wonderful base for each chef to adjust to their taste. I love my food to have a nice kick, so I took other reviewers & # x27 recommendation and added in a half teasopoon of red pepper flakes to the oil as I sauteed the garlic and onion. I used delicate squash, which I had never tasted before. I was very pleased with its texture, which stayed solid even after boiling. The key to beating the bland was a combination of homemade vegetable stock and the addition of a handful of fresh chopped parsley and basil and 2 sprigs of thyme. I then decided to nix the kale, and to substitute Ditalini pasta for the potatoes. I don & # x27t love tomatoes in general, but I added a can of diced, because it felt more authentic. A huge hit, my carnivore boyfriend went back for seconds and wanted thirds but it was so hearty that he decided he only had room for a little ice cream, to fill in the cracks!
I think this is a delicious vegetable soup. I use the 4C of vegetable stock and 2 C water and delicate squash. A great lunch for a cold day!
Recipe: Chef Lidia Bastianich's Minestrone
A vegetable soup has its basic legumes and seasoning, but it should be made with vegetables to reflect the seasons, and hence the soup can be different every time you make it for example, asparagus soups are best in the spring, and soups with broccoli best in the winter.
This is a basic recipe, but do feel free to substitute your favorite vegetables.
Serves 10-12 (about 4-5 quarters)
1 lb dried chick peas
1 cup of dry split peas, washed
6 tablespoons extra virgin olive oil
1 medium onion, chopped (about 1 & frac12 cup)
3 tablespoons sea salt
2 cloves garlic, finely chopped
2 tablespoons tomato paste
7 quarts hot water
1 teaspoon crushed red pepper
2 fresh or 3 dried bay leaves
2 large potato, peeled and diced & frac12-inch
& frac12 cup slices of dry porcini, mill with a spice mill into powder
2 cups peeled and shredded carrots
2 cups sliced leeks, include tender green parts, cleaned and washed well
1 cup peeled and finely chopped celery, include leaves
1 small butternut squash, trimmed, peeled seeded and diced 1/2-inch (about 2 cups)
1 lb. shredded spinach leaves
2 cups of frozen corn
A rind or two of Grana Padano after you have grated the center
Soak the dried chick peas overnight in enough water to cover by 1 inch.
Scrape the outside of the cheese rind with a blade of a knife and wash.
Heat olive oil in a large heavy pot over medium heat. Add the onions, season them lightly with salt, and cook, stirring occasionally, until wilted, about 4 minutes. Add the garlic and continue cooking until the onion is golden, about 5 minutes, then add tomato paste and cook stirring for an additional 3-4 minutes.
Add the water and bring all to a boil, then add the drained chick peas and split peas, cheese rind, bay leaves, porcini powder, and crushed red pepper and return to a boil stirring occasionally.
Now add the potatoes, carrots, leeks and celery, adjust the heat to a gentle boil and cook 30 minutes, add the squash and let all perk for an additional 45 minutes covered.
Add the shredded spinach and corn and let it simmer for 30 minutes, stirring occasionally.
Taste the soup, seasoning with salt, make sure the chick peas are tender, remove the bay leaves and cheese rind and the soup is ready.
Sprinkle with grated cheese, a drizzle of extra virgin olive oil and serve.
- 4 slices bacon
- 1 cup chopped onion
- 4 cloves garlic, minced
- ⅓ pound ground beef
- 1 cup minced celery
- 1 cup cubed carrots
- 2 cups tomato puree
- 2 (14.5 ounce) cans stewed tomatoes
- 1 (14 ounce) can beef broth
- 1 (10.5 ounce) can condensed French onion soup
- 5 cups water
- ¼ cup red wine
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt and pepper to taste
- 1 cup chopped zucchini
- 2 cups spinach, rinsed and sliced
- 1 cup uncooked spinach paste
- 1 (15 ounce) can chickpea beans, drained
- ¼ cup chopped parsley
In a large stock pot, cook bacon and drain off fat. Add onion, garlic, and beef. When onions are translucent, add celery, carrot, pureed tomatoes, whole tomatoes, broth, condensed soup, water, wine, oregano, basil, salt and pepper. Cook for 15 minutes.
Stir in zucchini, spinach, pasta, chickpea beans and parsley. Cook for 15 minutes and serve with fresh Parmesan cheese.
Minestrone soup recipe. In the purest Italian style
You're starting to make your mouth water with all this, right? Well, don’t worry. And that is through the next recipe we propose to you from NatureVia, you will perceive what Simple to prepare what is that minestrone soup. Although in the first place, you will need the following ingredients.
Ingredients for making minestrone soup:
- 100 grams of white beans
- 2 sweet potatoes
- 2 carrots
- 1 leek leek
- 1 zucchini
- 2 cloves of garlic
- 2 onions
- 120 grams of noodles
- 1 liter of chicken broth or vegetables
- Grated Parmesan cheese
- Olive oil
- First, we will have to cut the vegetables into small pieces that we will then pass to a pan with oil. Next, add the pot of white beans that we are going to fry with the rest of the ingredients.
- After that, pour in the panela chicken broth or vegetables that we will pepper to our liking with all the fine macaroni. Let cook for 25-30 minutes over medium heat. It will need to be removed to prevent the ingredients from remaining at the base of the pot.
- After that time, we remove the soup from the heat. Sprinkle with a little Parmesan cheese to our liking. To enhance its flavor, you can also add tacos of bacon or presumed smoked.
- Finally, simply pass this broth into individual cups or bowls with the help of a pan. You can also accompany them with a couple of toasted bread cookies with a little chedar cheese.
In short, as you will see, This minestrone soup recipe can be prepared in the blink of an eye. For this reason, it is a very useful first course with which you will have overshadow all your guests. Therefore, do not look for an excuse and give it a try this Christmas. Bon appetit!
This makes a GREAT broth. In fact you can double the broth and freeze it. This soup has so much flavor !! It seriously has no calories - OK it does the same as 9 Lifesavers or 5 Jelly Bellies. I & # x27m not kidding. You can substitute different vegetables and itâ & # x20AC; & # x2122; s great when you puree the 2 cups of vegetables from the stock too. You can leave the pasta out if you want. The garnish of basil and cheese make it look even yummier. I canâ & # x20AC; & # x2122; t believe I made this after saving the recipe for 11 years. I was worried about the Light part. So glad I didnâ & # x20AC; & # x2122; t miss out on this keeper.
This was just okay- not the flavorful veggie soup I was hoping for. I & # x27ll keep looking for a great recipe.
WOW! used whatever veggies I had left in the fridge pre shopping day. Followed the instructions to a T. Heeded the advice to add some pureed veggies. Best soup I have ever had.
This soup is really delicious. I replaced the peas with 1 cup kidney beans. Also, I pureed 1 of the cups of reserved broth vegetables before adding it to enhance the soup & # x27s texture. Even though the broth did take a long time to make, it wasn't difficult and it was definitely tasty.
If you are going to make double and freeze it, don & # x27t add the pasta until you divide it. It will be better to add the pasta when you reheat.
Oh my goodness was this awesome! We ate the whole pot and now I & # x27m going to have to start all over. Its a heck of alot of prep to do this soup so you may want to double it and freeze the extra. if there is any extra. I thought this was the best minesrone soup ever. Just remember. NO SHORT CUTS
Really good soup - nice departure from traditional minestrone. Made a few vegetable substitutions, went heavy on the roasted garlic, and after reducing the stock, blended all the veggies and threw back in the pot.
I made this for a camping trip and it was delicious. I added the tomatoes first and blended it with a stick blender to smooth it out. Then I added the macaroni and veggies (which I quickly sauteed to give them a bit of color and a little extra flavor), though I left out the peas as it had quite a lot of stuff in it already with the beans, pasta, green beans, zucchini and leftover veggies from the stock-making. It still looked chock-full of goodness. And very tasty with grilled cheese sandwiches.
I & # x27ve been searching for a tasty vegetarian soup, and this one is terrific! I blended two cups of the extra stock veggies in the food processor and thickened up the soup a bit.
A delicious, comforting soup. I made it for my 5 roommates, and there werenâ & # x20AC; & # x2122; t any leftovers! A good sign in my house. The stock was a bit time consuming, but worth it.
The Roasted Vegetable Broth is what makes this a standout it is not optional.
Great recipe! Definitely take the extra time to make the vegetable broth - FABULOUS addition!
The roasted vegetable broth was phenomenal! This was a very rich-tasting, yet light soup, with excellent flavor. The only drawback was that preparing the broth was very time consuming and labor intensive, with all the chopping and cutting.
Wonderful. I doubled the pasta which makes it more like a hearty stew and added corn. This is now one of my new favorites!
yum! this is so satisfying in winter. I used canned vegetable broth and added the tomatoes with their juice, also added the chard and a whole can of white beans and onions and parsnips (since I didn & # x27t do the whole broth prep)
I made this based on everyoneâ & # x20AC; & # x2122; s rave reviews, but I have to say I wasn’t bowled over (a little soup humor there!). Itâ & # x20AC; & # x2122; s a filling soup recipe, there is enough stuff in here and it makes plenty, but I didnâ & # x20AC; & # x2122; t find it to be so great given the time and effort that goes into making it.
Eating healthily doesn & # x27t get better than this. I substituted 1 cup of drained white beans for the peas and included half of the liquid from the tomatoes. A wonderful, satisfying meal.
This Olive Garden Minestrone Soup Recipe is Easy
This is actually a very easy soup to make, not requiring much in the way of prep work. In fact, this is a great recipe to make up any night of the week and it saves incredibly well in the refrigerator. You can double the batch and have soup to bring to work several times during the week. Whether you & # 8217ve tried the original or not, this Olive Garden Minestrone Soup recipe will please just about anyone. Enjoy!
- 3 tablespoons olive oil
- 1 small minced white onion
- 1/2 cup chopped zucchini
- 1/2 cup Italian green beans
- 1/2 stalk minced celery
- 4 cloves minced garlic
- 4 cups vegetable broth
- 2 cans (15 oz) red kidney beans, drained
- 2 cans (15 oz) great northern or small white beans, drained
- 1 can (14 oz) diced tomatoes
- 1/2 cup shredded carrot
- 2 tablespoons minced parsley
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 3 cups hot water
- 4 cups fresh baby spinach
- 1/2 cup small shell pasta
Measure olive oil into a large stock pot and heat on medium.
Put the onion, celery, garlic, green beans, and zucchini into the pot and saute for about 5 minutes or until the onions become translucent.
Add the vegetable broth, drained tomatoes, beans, carrots, hot water and spices to the pot.
Bring to a boil and then reduce to a simmer for 20 minutes.
Add the spinach leaves and the pasta and cook for an additional 20 minutes.
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 3 large celery sticks, chopped
- 2 garlic cloves, finely chopped
- 2 tbsp tomato puree
- 400g tin chopped tomatoes
- 1.2 liters / 2 pints vegetable or chicken stock, made from stock cubes
- 400g tin cannellini beans, drained and rinsed
- 100g / 3½ dried spaghetti, broken into short lengths
- ¼ head green cabbage, finely shredded
- salt and freshly ground black pepper
Heat the olive oil in a large lidded saucepan over a medium heat. Add the onion, carrots and celery, season with a little salt and pepper and cook for about 10 minutes, stirring occasionally until the vegetables have softened.
Add the garlic and fry for another minute. Stir in the tomato puree and cook for a further 3 minutes.
Tip in the tomatoes and stock. Cover with a lid and bring slowly to the boil. Reduce the heat to a simmer and cook for 15 minutes.
Add the beans and pasta and cook for a further 10 minutes, or until the pasta is cooked. Add the cabbage and cook for another 2 minutes. If the soup is too thick, add some hot water to reach your preferred consistency.
Season to taste with salt and pepper before serving.
The minestrone is vegetarian, as long as you use vegetable stock.
In May 2013 this recipe was costed at £ 3.53 at Asda, £ 3.48 at Tesco and £ 3.82 at Sainsbury’s.
Classic Minestrone Soup
Finally! It & # 8217s about time this blog offered a traditional minestrone soup recipe. Minestrone is a hearty Italian vegetable soup made with tomato-y broth and pasta or rice. I & # 8217m been working hard on this recipe and I & # 8217m 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. I used potatoes and spinach for the soup you see here, and it was absolutely delicious.
I listed some alternatives in the recipe, including yellow squash, zucchini, butternut squash, green beans or peas. That means that you can make seasonal minestrone on cool days from fall through spring!
I used canned beans here instead of cooking my own, which cuts the cooking time down to a reasonable weeknight level. The remaining ingredients are basic pantry items, including canned tomatoes, pasta, basic spices and onions.