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Before you jump to Minestrone Soup recipe, you may want to read this short interesting healthy tips about Below Are A Few Simple Reasons Why Eating Apples Is Good.
On TV as well as in magazines absolutely everyone is telling you to eat an apple a day, having said that, have you ever asked yourself why? You may know individuals that live by this and also demand that their children live by this rule as well. This thought is known all over the world and people just take it as fact without knowing if this is in fact true. You will be delighted to know that we have carried out a little research, and we are going to tell you why this is regarded as a miracle fruit.
Yet another thing that has been uncovered is that apples can also help your heart. Lots of the things you find in apples, and yes this involves dietary fiber, can actually help to supply you with a healthy heart. You might also be surprised to find out that another way apples can assist your heart is by lowering cholesterol. The one thing you should recognize is that many of the ingredients for a healthful heart tend to be found in the skin of the apple. And your best option is to find a local farm that grows just organic apples and make sure you eat the skin as well so you can get the most benefits of the apple.
I hope I have revealed some good information that defined why apples are so good for you. One thing you should understand is that we only mentioned a portion of the benefits of eating apples. All of the benefits would take us to much time to include in this article, however the information is out there. When you go shopping again, don’t forget to pick up a number of apples, their in the produce section. It can definitely help your overall health for short term as well as for the long haul.
We hope you got benefit from reading it, now let’s go back to minestrone soup recipe. You can have minestrone soup using 18 ingredients and 32 steps. Here is how you cook it.
The ingredients needed to make Minestrone Soup:
- Get 1 clove garlic
- Prepare 1 red onion
- Provide 2 carrots
- Prepare 2 stalks celery
- Prepare 1 courgette/zucchini
- You need 1 small leek
- Take 1 large potato
- Take 1 x 400g (15 oz) tin or can of cannellini beans
- Prepare 2 slices higher-welfare smoked streaky bacon
- You need olive oil
- Provide 1/2 teaspoon dried oregano
- Get 1 fresh bay leaf
- Use 2 x 400g (14-oz) tins or cans plum tomatoes
- Get 1 litre (4 cups) organic vegetable stock
- Provide 1 large handful of seasonal greens, such as savoy cabbage, curly kale, chard
- Get 100 g (4 oz) wholemeal pasta
- Prepare 1/4-1/2 bunch fresh basil (optional)
- You need Parmesan cheese
Instructions to make Minestrone Soup:
- Peel and finely chop the garlic.
- Peel and finely chop the onion.
- Trim and roughly chop the carrots.
- Trim and roughly chop the celery.
- Trim and roughly chop the courgette/zucchini.
- Then add the vegetables to a large bowl.
- Cut the ends off the leeks, quarter them lengthways.
- Wash them under running water…
- Then cut into 1cm slices. Add to the bowl.
- Scrub and dice the potato.
- Drain the cannellini beans, then set aside.
- Finely slice the bacon.
- Heat 2 tablespoons of oil in a large saucepan over a medium heat. Add the bacon…
- And fry gently for 2 minutes, or until golden.
- Add the garlic, onion, carrots, celery, courgette/zucchini, and leek.
- Add oregano and bay.
- Cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally.
- Add the potato, cannellini beans and plum tomatoes….
- Then pour in the vegetable stock.
- Stir well, breaking up the tomatoes with the back of a spoon.
- 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…
- Remove and discard any tough stalks bits from the greens…
- Then roughly chop.
- Using a rolling pin, bash the pasta into pieces while it’s still in the packet or wrap in a clean tea towel.
- To check the potato is cooked, pierce a chunk of it with a sharp knife – if it pierces easily, it’s done.
- Add the greens and pasta to the pan, and cook for a further 10 minutes, or until the pasta is al dente.
- 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.
- Try some just before the time is up to make sure you cook it perfectly.
- Add a splash more stock or water to loosen, if needed.
- Pick over the basil leaves (if using) and stir through.
- 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.
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