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Before you jump to Winter Minestrone Soup recipe, you may want to read this short interesting healthy tips about Why Are Apples So Good For Your Health.
Everyone has heard the words “an apple a day will keep the doctor away”, however the question is, is this genuinely a true statement. Many people have lived with this philosophy for many years, and they also pass this on to their children. This idea is known all over the world and individuals just take it as fact without knowing if this is actually true. In our research we have discovered why you are told to eat an apple a day and we’ll be sharing that with you here.
Cornell University performed a study on the impact apples have on your brain. They found that one of the ingredients in apples referred to as quercetin, has actually been proven to help you to protect brain cells. And naturally thanks to this ingredient in apples, they are able to in fact reduce Alzheimer’s symptoms.
To conclude, I guess an apple a day actually can keep the doctor away and now you know why. The advantages we covered are just a handful of of the benefits that eating apples can provide. You’ll be able to find many more benefits regarding your health when it comes to apples. When you go shopping again, don’t forget to buy quite a few apples, their in the produce department. It can really help your overall health for short term and for the long haul.
We hope you got insight from reading it, now let’s go back to winter minestrone soup recipe. You can cook winter minestrone soup using 12 ingredients and 4 steps. Here is how you do that.
The ingredients needed to cook Winter Minestrone Soup:
- Provide 1 tbsp olive oil
- Provide 1 onion, peeled & diced
- Take 1 garlic clove, sliced
- You need 2 carrots, peeled & diced
- Take 1 leek, shredded
- Provide 400 g tinned tomatoes
- Take 800 mls vegetable stock
- Use 100 g shredded cabbage
- Take 400 g cannellini beans
- Get 80 g wholemeal spaghetti
- Use Fresh parsley
- Get Salt & pepper
Instructions to make Winter Minestrone Soup:
- In a large soup pan, gently fry the onions, garlic, carrots and leek in the olive oil for 10 minutes.
- Add the stock and tinned tomatoes to the pan and simmer for another 10 minutes.
- Use your hands to break the spaghetti into short pieces, add them to the soup pan with the shredded cabbage and cannellini beans.
- Simmer gently for a further 10 minutes or until the spaghetti is just cooked, with a bit of bite. Stir in a handful of fresh parsley and season to taste with salt and pepper.
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