Do you love Minestrone Soup?
This popular Italian soup contain fresh seasonal vegetables, and I often enhanced it with spaghetti or rice.
I often add those elements include beans, onions, celery, carrots, stock, and tomatoes.
There is no fixed recipe for minestrone, since I often composed this italian soup of whatever veggies are in season.
In this case, “it may be vegetarian, include meat, or have a meat-based soup base” (such as chicken stock).
When It Comes to Minestrone, Improvise!
Your choice of ingredients for your minestrone is entirely up to you. Are you bothered by the beans? Do not include them. Do you love pasta? add a few drops to (I recommend small pasta like ditalini). I think that the improvisation is what minestrone is all about.
Well, where do you start? This robust white bean and vegetable minestrone soup recipe provides lots of white beans, zucchini, cabbage, tomatoes, carrots, celery, and onions for a substantial and full-flavored basis for soup. This is one of my favorite soups to cook as the weather starts to chill down.
How to Store and Freeze Minestrone Soup?
I store a mixture of Minestrone Soup leftovers and an equal amount of chicken broth for approximately a week before reheating it either in the microwave or on the stovetop. Also, this italian soup is quite easy to store and thaw, however the veggies tend to soften after they’re frozen and then re-heated. Also, while cooking pasta, remember that it doesn’t freeze well, so when you are ready to add it, it is better to freeze the soup without the pasta and then add it after thawing and reheating.
- 1 clove of garlic
- 1 red onion
- 2 carrots
- 2 sticks of celery
- 1 courgette
- 1 small leek
- one large potato
- 1 x 400 g tin of cannellini beans
- 2 rashers of higher-welfare smoked streaky bacon
- olive oil
- ½ teaspoon dried oregano
- 1 fresh bay leaf
- 2 x 400 g tins of plum tomatoes
- 1 litre organic vegetable stock
- 1 large handful of seasonal greens , such as savoy cabbage, curly kale, chard
- 100 g wholemeal pasta
- ½ a bunch of fresh basil , optional
- Parmesan cheese
- Finely chop the garlic and onion and then add it to the broth. Next, chop all of the carrots, celery, and courgette. Afterwards, put the chopped veggies to a big bowl.
- I cut the leek in half lengthways, then quartered, after I washed it under running water and then I sliced it into 1cm slices. Pour in to the basin.
- Begin by scrubbing and peeling the potato. Once I cook the cannellini beans, I drain and put aside. Then cut the bacon into thin strips.
- Increase the heat to medium in a big saucepan. Heat 2 tablespoons of oil in the pan. Continue to cook, stirring occasionally, for 2 minutes, or until the bacon is brown.
- Add the garlic, onion, carrots, celery, celery root, leek, oregano, and bay, and simmer the mixture over low heat for 15 minutes, or until the vegetables have softened.
- In this recipe, the potato, cannellini beans, and plum tomatoes are added, and then I add the vegetable stock.
The best way to mix these ingredients is to use a spoon to break them apart and mix them properly.
- Place a cover on top and place everything in a saucepan over medium heat, bringing the mixture to a simmer for approximately 30 minutes. At this point, I cook the potato through.
- Take care to remove and discard any tough stems that may be among the greens, then coarsely chop the rest.
- Pound pasta into thin, even-sized pieces (like pennies or ice cube trays) while it still in the package or, better still, put it in a clean, dry tea towel.
- To test whether the potato is ready, use a sharp knife to penetrate a portion of it. If the knife readily pierces, it is ready.
- Next, add the green veggies and cooked pasta to the pan, and simmer for an additional 10 minutes, or until the pasta is cooked to your liking.
- It is wise to try a little portion of food in order to make sure that it is prepared to your liking.
- In the event it is required, add a dash additional stock or water to loosen, if possible.
- Tender leaves of basil should be separated and stirred into the soup.
- Season to taste with sea salt and black pepper, then serve with a sprinkling of Parmesan cheese and a piece of whole-grain bread, if you choose.