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Before you jump to Minestrone Soup recipe, you may want to read this short interesting healthy tips about Exactly Why Are Apples So Fantastic For Your Health.
Everyone has heard the saying “an apple a day will keep the doctor away”, nevertheless the question is, is this really a true statement. You may know people that live by this and also require that their children live by this guideline as well. You will even find that folks in other country’s also adhere to this simple rule and they don’t know why. In this post we are going to be taking a look at apples to see if they really are a food which will help to keep you healthy.
So what can all these vitamins and minerals do for the health and wellbeing of your system. Well to start with there have been many studies done that report that eating apples can reduce the risk of various cancers. And by eating apples you can actually reduce your chances of getting breast or lung cancer. Just that one factor should be enough reason for everyone to start eating apples.
To conclude, I guess an apple a day really can keep the doctor away and now you recognize why. The one thing you should realize is that we only covered a handful of the benefits of eating apples. If you look and ask around, you will come to see that the benefits can seem to be limitless. When you go shopping again, make sure you buy a number of apples, their in the produce department. It can really help your health for short term and also for the long haul.
We hope you got insight from reading it, now let’s go back to minestrone soup recipe. You can cook minestrone soup using 18 ingredients and 32 steps. Here is how you achieve that.
The ingredients needed to make Minestrone Soup:
- Provide 1 clove garlic
- Provide 1 red onion
- Provide 2 carrots
- Use 2 stalks celery
- Prepare 1 courgette/zucchini
- Take 1 small leek
- Get 1 large potato
- Provide 1 x 400g (15 oz) tin or can of cannellini beans
- Provide 2 slices higher-welfare smoked streaky bacon
- Provide olive oil
- Get 1/2 teaspoon dried oregano
- Provide 1 fresh bay leaf
- Get 2 x 400g (14-oz) tins or cans plum tomatoes
- Prepare 1 litre (4 cups) organic vegetable stock
- Get 1 large handful of seasonal greens, such as savoy cabbage, curly kale, chard
- Use 100 g (4 oz) wholemeal pasta
- Get 1/4-1/2 bunch fresh basil (optional)
- Get Parmesan cheese
Steps 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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