Minestrone Soup. Minestrone is a hearty, traditional Italian soup typically made with beans, pasta and lots of vegetables. By College Inn® Broths and Stocks Directions Heat the olive oil in a large pot over medium-high heat. Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil.

Minestrone Soup 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. In a large saucepan, heat the olive oil over medium heat. You can cook Minestrone Soup using 18 ingredients and 32 steps. Here is how you achieve it.

Ingredients of Minestrone Soup

  1. Prepare of garlic.
  2. Prepare of red onion.
  3. It’s of carrots.
  4. You need of celery.
  5. You need of courgette/zucchini.
  6. You need of small leek.
  7. Prepare of large potato.
  8. Prepare of x 400g (15 oz) tin or can of cannellini beans.
  9. You need of higher-welfare smoked streaky bacon.
  10. Prepare of olive oil.
  11. It’s of dried oregano.
  12. Prepare of fresh bay leaf.
  13. It’s of x 400g (14-oz) tins or cans plum tomatoes.
  14. You need of organic vegetable stock.
  15. Prepare of large handful of seasonal greens, such as savoy cabbage, curly kale, chard.
  16. You need of wholemeal pasta.
  17. Prepare of fresh basil (optional).
  18. It’s of Parmesan cheese.

Add the onion, celery and carrots. Add garlic and continue cooking for another minute. Onions – you can use shallots or leek as an alternative. Tomatoes – any kind of tomatoes will do.

Minestrone Soup instructions

  1. Peel and finely chop the garlic..
  2. Peel and finely chop the onion..
  3. Trim and roughly chop the carrots..
  4. Trim and roughly chop the celery..
  5. Trim and roughly chop the courgette/zucchini..
  6. Then add the vegetables to a large bowl..
  7. Cut the ends off the leeks, quarter them lengthways..
  8. Wash them under running water….
  9. Then cut into 1cm slices. Add to the bowl..
  10. Scrub and dice the potato..
  11. Drain the cannellini beans, then set aside..
  12. Finely slice the bacon..
  13. Heat 2 tablespoons of oil in a large saucepan over a medium heat. Add the bacon….
  14. And fry gently for 2 minutes, or until golden..
  15. Add the garlic, onion, carrots, celery, courgette/zucchini, and leek..
  16. Add oregano and bay..
  17. Cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally..
  18. Add the potato, cannellini beans and plum tomatoes…..
  19. Then pour in the vegetable stock..
  20. Stir well, breaking up the tomatoes with the back of a spoon..
  21. Cover with a lid and bring everything slowly to the boil, then simmer for about 30 minutes, or until the potato is cooked through. Meanwhile….
  22. Remove and discard any tough stalks bits from the greens….
  23. Then roughly chop..
  24. Using a rolling pin, bash the pasta into pieces while it’s still in the packet or wrap in a clean tea towel..
  25. .
  26. To check the potato is cooked, pierce a chunk of it with a sharp knife – if it pierces easily, it’s done..
  27. Add the greens and pasta to the pan, and cook for a further 10 minutes, or until the pasta is al dente..
  28. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it..
  29. Try some just before the time is up to make sure you cook it perfectly..
  30. Add a splash more stock or water to loosen, if needed..
  31. Pick over the basil leaves (if using) and stir through..
  32. Season to taste with sea salt and black pepper, then serve with a grating of Parmesan and a slice of wholemeal bread, if you like..

You can also use good quality canned tomatoes. Directions In a stockpot, saute the onions, celery and parsley in oil until tender. Stir in the broth, tomatoes, tomato sauce, cabbage, carrots, basil, salt and pepper. 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.

source: cookpad.com