Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, not-exactly minestrone soup. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Not-exactly Minestrone Soup is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Not-exactly Minestrone Soup is something which I have loved my entire life.
Great recipe for Not-exactly Minestrone Soup. Another soup (vaguely inspired by the Italian staple) using up vegetables before they "go off" and other ingredients from the larder. If I had any celery, that'd be in too. Basically, just use up any vegetables to hand.
To begin with this particular recipe, we have to prepare a few ingredients. You can have not-exactly minestrone soup using 17 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Not-exactly Minestrone Soup:
- Prepare 1 tbsp Oil
- Prepare 1 onion, chopped
- Prepare 4 cloves garlic, chopped
- Make ready 2 tbsp tomato purée
- Prepare 1 leek, sliced
- Take 3 carrots, diced
- Take 1 pepper, deseeded and diced
- Prepare 100 g chestnut mushrooms, chopped
- Get A few cherry tomatoes, halved
- Get 400 g tin chopped tomatoes
- Take 2 litres vegetable stock. “Marigold” or stock cubes fine
- Prepare Handful dried pasta. I’ve used Trofie but otherwise break large types of pasta into pieces
- Make ready 400 g tin cannelloni beans, drained
- Get 1⁄4 cabbage in strips. The core stalk has also been used, diced
- Prepare 1 tsp each dried oregano and thyme
- Take 1⁄2 tsp dried basil
- Prepare Grated Parmesan cheese
Stir in the green beans, tomato sauce, kidney beans, Italian seasoning and chicken stock. I am not exactly a minestrone fan and I prefer tomato soup to minestrone, which has a milder tomato taste. But minestrone seems to be a healthier choice as compare to tomato soup (i can be wrong about that). It has a lot of vegetable in it and I find it "flexible" in a way… Here is a recipe (not exactly Bertucci's): Ribollita (Tuscan Minestrone) (Riboliita is a hearty soup originating in Tuscany.
Steps to make Not-exactly Minestrone Soup:
- Heat the oil in a stock pot or large saucepan. Gently fry the onion for 3 minutes, only stirring to avoid sticking.
- Add the garlic and fry for a further minute. Then stir in the tomato purée, pepper, mushrooms and the leek and continue to fry gently for another 2 minutes.
- Stir in the carrots and continue gently frying for 2 minutes or until all the vegetables are nicely softened but not browned. Add the cherry tomatoes and give it all another gentle stir.
- Add the tinned tomatoes and the stock. Gently but throughly stir, add the oregano, thyme and basil, bring to the boil, reduce to a simmer, put a lid on and cook for 15 minutes.
- Add the beans and the pasta, stir and continue to cook until the pasta is cooked, around 8-12 minutes.
- Stir in the cabbage and cook for a further 2-3 minutes. Then season to taste and serve piping hot, with a sprinkling of Parmesan cheese.
But minestrone seems to be a healthier choice as compare to tomato soup (i can be wrong about that). It has a lot of vegetable in it and I find it "flexible" in a way… Here is a recipe (not exactly Bertucci's): Ribollita (Tuscan Minestrone) (Riboliita is a hearty soup originating in Tuscany. What set this soup apart from other Menestra recipes is the use of stale bread to make the soup more substantial (and to economize, of course). This delicious soup is best made a day before serving because it is even. While there aren't any specific "rules" about which veggies go into a minestrone soup recipe, one thing's for sure: there are plenty of them!
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