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Before you jump to Minestrone Soup recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Should Eat.
You already are aware of how important it is to have a healthy heart. Here’s something for you to think about: if your heart is not healthy then the rest of you won’t be healthy. You already know that exercising regularly and following a healthy lifestyle both factor heavily into the overall health of your heart. Are you aware, though, that there are a number of foods that can help your heart be healthy? Today, you will find out which foods are great for your heart.
Know that blueberries are a fantastic source of heart healthy. You’ll be glad to know that blueberries are high in antioxidants, particularly pterostilbene. Pterostilbene is to blueberries as resveratrol is to grapes. This particular antioxidant assists your body to be more efficient at breaking down your fats and cholesterol. When your body is efficient at breaking down these things, they aren’t going to accumulate in your body and or cause heart problems. This, basically, makes your heart as healthy as it can possibly be.
There are many foods that you can eat that will be beneficial for your body. The truth is that each of the foods that we’ve talked about here can help your body in a variety of ways. They are especially good, though, for promoting a healthy heart. Try incorporating these healthy foods in your diet every day. Your heart will be so much healthier if you do!
We hope you got insight from reading it, now let’s go back to minestrone soup recipe. To cook minestrone soup you need 20 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to cook Minestrone Soup:
- You need 2 tbsp. olive oil
- Get 1 tbsp. unsalted butter
- Use 2 large carrots, peeled and diced
- Provide 2 stalks celery, diced
- Use 1/2 yellow onion, diced
- You need 4 cloves garlic, minced
- You need 1/4 cup (2 oz.) tomato paste
- Take 1/2 tsp. each oregano, dried basil
- Use 1/4 tsp. ground thyme
- Use 1 can (28 oz.) fire roasted crushed tomatoes
- Use 4 cups unsalted vegetable broth
- You need 2 bay leaves
- Prepare 3/4 tsp. salt
- Take 1/4 tsp. pepper
- Provide 2 small potatoes, scrubbed and diced
- Get 1 zucchini, diced
- Use 1 yellow squash, diced
- You need 1 can (15 oz.) unsalted cannellini beans, drained and rinsed
- Prepare 1 cup ditalini pasta (or other small shape)
- Take 2 heaping cups spinach, roughly chopped
Steps to make Minestrone Soup:
- In a large pot over medium heat, add the olive oil and the butter. Once it's hot and the butter has melted, stir in the onions, celery and carrot with a big pinch of salt. Cook, stirring occasionally until they have begun to soften up, about 3-5 minutes. Then stir in the tomato paste, garlic, oregano, thyme and basil. Cook about 2-3 minutes more, stirring pretty often.
- Pour a bit of the broth in and deglaze the pan. Then the rest with the crushed tomatoes and bay leaves. Increase the heat to med-high and let this come up to a simmer. Once its simmering, stir in the beans, potatoes, zucchini and yellow squash along with the salt and pepper. Let this all simmer together until the veggies are all tender. Last, take out the bay leaves and stir in the chopped spinach and let it wilt down. Taste and add more salt, pepper, etc until you're happy with the flavor.
- While the soup is coming to a simmer, heat a separate pot of salted water over high heat. Once its boiling, cook the ditalini pasta according to package directions, then drain and set it aside until the soup is done.
- To serve, you can stir the cooked pasta into the soup, or if you're going to have a lot of leftovers, you can just keep them separate and add the pasta to individual bowls and pour the soup over top of it… that way the pasta won't absorb all the liquid.
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