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Minestrone Soup
Minestrone Soup

Before you jump to Minestrone Soup recipe, you may want to read this short interesting healthy tips about Here Are Several Simple Reasons Why Eating Apples Is Good.

On TV as well as in magazines everyone is telling you to eat an apple a day, having said that, have you ever asked yourself why? Many people have lived with this school of thought for many years, and they additionally pass this on to their children. This idea is known all over the world and men and women just take it as fact without knowing if this is actually true. You will be pleased to know that we have completed a little research, and we are going to explain to you why this is thought to be a miracle fruit.

Your heart is another thing that can be helped by eating apples. With all the things that you will discover in apples, which includes fiber, they work together to help your heart health. One more of the advantages apples can give you is that it can help you to lower your cholesterol, and you must also know that this also helps your heart. The skin of the apple is where the majority of the healthy vitamins and minerals can end up being found in an apple. And your best bet is to come across a local farm that grows only organic apples and be sure you eat the skin as well so you can get the most benefits of the apple.

And now you know why people tell you that you need to eat an apple every day. Something you should understand is that we only mentioned a handful of the benefits of eating apples. All of the benefits would take us too long to include in this article, but the information is out there. I really hope that the next time you go to the grocery store you end up getting plenty of apples. It can definitely help your overall health for short term and also for the long haul.

We hope you got benefit from reading it, now let’s go back to minestrone soup recipe. To cook minestrone soup you need 18 ingredients and 32 steps. Here is how you achieve it.

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

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