Easiest Way to Make Appetizing Minestrone Soup

Minestrone Soup. Minestrone soup is an Italian classic! This version is made with cannellini beans, chicken stock, cabbage, potato, zucchini, carrots, plum tomatoes, and Parmesan cheese. Minestrone (/ˌmɪnɪsˈtroʊni/; Italian: [mineˈstroːne]) is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice, sometimes both.

Minestrone Soup 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. 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. You can cook Minestrone Soup using 18 ingredients and 32 steps. Here is how you cook it.

Ingredients of Minestrone Soup

  1. It’s 1 clove of garlic.
  2. Prepare 1 of red onion.
  3. You need 2 of carrots.
  4. Prepare 2 stalks of celery.
  5. You need 1 of courgette/zucchini.
  6. Prepare 1 of small leek.
  7. It’s 1 of large potato.
  8. Prepare 1 of x 400g (15 oz) tin or can of cannellini beans.
  9. Prepare 2 slices of higher-welfare smoked streaky bacon.
  10. You need of olive oil.
  11. You need 1/2 teaspoon of dried oregano.
  12. It’s 1 of fresh bay leaf.
  13. Prepare 2 of x 400g (14-oz) tins or cans plum tomatoes.
  14. Prepare 1 litre (4 cups) of organic vegetable stock.
  15. Prepare 1 of large handful of seasonal greens, such as savoy cabbage, curly kale, chard.
  16. Prepare 100 g (4 oz) of wholemeal pasta.
  17. You need 1/4-1/2 bunch of fresh basil (optional).
  18. You need of Parmesan cheese.

This healthy and quick Minestrone Soup is the best! I have been so excited to share my Minestrone Soup recipe with you all. It is a fast and healthy version made with zucchini and fresh basil. This Minestrone soup is one of our favorite soups, and we are soup lovers.

Minestrone Soup step by step

  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..

It's quick, it's healthy, and it's perfect for dunking with some crusty bread, rolls, or garlic bread! This minestrone soup recipe is special to me because it's one of the few dinners my entire family loves. And I can feel good about serving it because it's full of nutrition and low in fat. Serve this hearty soup with lightly toasted bread to get every last drop. Recipe can be doubled." The very best minestrone ever!