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Before you jump to Minestrone Soup recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Fine For You.
Almost each and every “get healthy” and “weight loss” document you go through will tell you to skip the drive through and make all of your meals yourself. This is certainly good information. From time to time, though, the last thing you need is to have to cook a meal from scratch. Sometimes almost all you want is to go to the drive through and get home as soon as possible. There isn’t any reason that you shouldn’t be authorized to do this and not be plagued by shame about slipping on your diet. You are capable of doing this because many of the popular joints are now promoting “healthy” menu selections to keep their businesses up. Here’s how you’ll be able to eat healthfully when you’re at a fast food spot.
Aim at the side dishes. Not too long ago, the only side dish item offered by a fast food restaurant was French fries. Now most of the fast food menus have been widened quite a bit. There are many salads available now. Chili can be another choice. Baked potatoes may also be bought. Fruit is usually offered. There are a lot of options that don’t include eating anything deep fried. When selecting your supper from the drive through, choose a variety of side items instead of choosing a pre-made “meal deal”. When you are doing this you may keep your fat content and also calorie counts low.
Simple logic states that the best way to lose fat and get healthy is to ban fast food from your diet completely. While, in most cases, this is a good idea, if you make sensible choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes what you need is to let other people produce your dinner. When you select healthful menu items, you do not have to feel terrible about visiting the drive through.
We hope you got insight 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 achieve it.
The ingredients needed to prepare Minestrone Soup:
- Prepare 1 clove garlic
- Provide 1 red onion
- Provide 2 carrots
- Use 2 stalks celery
- Provide 1 courgette/zucchini
- You need 1 small leek
- Use 1 large potato
- Use 1 x 400g (15 oz) tin or can of cannellini beans
- Take 2 slices higher-welfare smoked streaky bacon
- Provide olive oil
- Use 1/2 teaspoon dried oregano
- Provide 1 fresh bay leaf
- You need 2 x 400g (14-oz) tins or cans plum tomatoes
- Take 1 litre (4 cups) organic vegetable stock
- Take 1 large handful of seasonal greens, such as savoy cabbage, curly kale, chard
- You need 100 g (4 oz) wholemeal pasta
- Provide 1/4-1/2 bunch fresh basil (optional)
- You need 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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