Addictive Minestrone Soup. Here is how you cook it. The ingredients needed to prepare Addictive Minestrone Soup: Use of ♡Onion. Heat the olive oil in a large pot over medium-high heat.
The homemade version is a delicious revelation and is also extremely healthy, as it has pasta, beans and fresh vegetables. Try to make the minestrone a day early and refrigerate as this improves the flavors. Heat olive oil in a large saucepan or Dutch oven over medium-high heat. You can have Addictive Minestrone Soup using 15 ingredients and 6 steps. Here is how you cook that.
Ingredients of Addictive Minestrone Soup
- Prepare of ♡Onion.
- You need of ♡Celery.
- It’s of ♡Egg plant.
- You need of ♡Carrot.
- Prepare of ♡Kabocha squash.
- Prepare of Cabbage.
- Prepare of or more Bacon.
- Prepare of Garlic.
- Prepare of ♥Diced canned tomato.
- You need of ♥Red wine (or water).
- It’s of ♥Water.
- Prepare of ♥Soup stock cube.
- Prepare of ♥Bay leaves.
- Prepare of ♥Salt.
- It’s of amount Pepper.
In a large heavy pot, add two tablespoons of olive oil and the pancetta. Cook the pancetta over medium-high heat until the pancetta browns and the fat renders. Once the oil is shimmering, add the chopped onion, carrot, celery, tomato paste and a pinch of salt. Pancetta (optional) – since minestrone is a vegetable soup it's a perfect meal for lent.
Addictive Minestrone Soup instructions
- Roughly puree the canned tomato in a blender..
- Cut the ♡ marked ingredients into 1 – 2 cm cubes. Cut the cabbage into 3 cm pieces. Cut the bacon into 1 cm wide strips and mince the garlic..
- Gently fry the garlic in olive oil (not listed in ingredients) until fragrant, then add the bacon and onions. Cook until the onions are translucent..
- Add the ♡ marked ingredients except the onions and sauté until the eggplant is cooked though..
- Add the cabbage and all the ♥ marked ingredients. Bring to a boil and reduce the heat to low-medium and simmer for 20 minutes, stirring continually..
- Simmer for 20 minutes, and you have a delicious soup..
So pancetta, guanciale or lard cut in cubes is completely optional, but it gives an incredible rich, intense flavor to the veggies as if they were cooked in meat stock (which by the way is also an option). Melt butter or margarine in a heavy pot over medium heat. Add onion, celery, and carrots; saute for a few minutes. 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.