Minestrone soup #myrendangisntcrispy. Heat the olive oil in a large pot over medium-high heat. Minestrone is a hearty, traditional Italian soup typically made with beans, pasta and lots of vegetables. By College Inn® Broths and Stocks Essentially, minestrone is a thick, hearty variety of vegetable soup, thanks to the addition of beans and sometimes pasta or rice.
Serve with a spoonful of basil pesto, parmesan and grilled bread.
It's like every week I'm posting a new soup or stew recipe!
However, if I'm being honest, minestrone is at the top of my favorite soups list.
You can cook Minestrone soup
#myrendangisntcrispy using 10 ingredients and 5 steps. Here is how you cook it.
Ingredients of Minestrone soup #myrendangisntcrispy
- It's of onion, finely chopped.
- Prepare of carrot, cubed.
- You need of courgette, cubed.
- Prepare of red kidney beans can.
- It's of chopped tomatoes can.
- Prepare of Mini pasta shells.
- You need of Parmesan cheese.
- You need of Salt and pepper.
- Prepare of Dried basil.
- You need of Chicken or vegetable stock.
Pancetta (optional) - since minestrone is a vegetable soup it's a perfect meal for lent. 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). 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 soup #myrendangisntcrispy instructions
- Fry the onion, carrot, and courgette for 5 minutes.
- Add red kidney beans, basil and pepper.
- Add stock and leave vegetables to cook for a few minutes.
- Finally add the pasta and salt and leave to cook pasta.
- Serve with lemon juice and grated Parmesan cheese.
Have these ingredients delivered or schedule pickup SAME DAY! Of Italian origin, Minestrone is a thick soup featuring a variety of vegetables (traditionally including beans, tomatoes, carrots, celery, onions and whatever else is on hand in the garden) and also includes small pasta and/or, less commonly, rice. Once the oil is shimmering, add the chopped onion, carrot, celery, tomato paste and a pinch of salt. 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.