So you is likely to be preparing Minestrone Soup recipes for your family however this tips may be helpful.
Never cook this stuff in an Air Fryer
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Before you jump to Minestrone Soup recipe, you may want to read this short interesting healthy tips about Some Foods That Help Your Heart.
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We hope you got insight 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 that.
The ingredients needed to prepare Minestrone Soup:
- Prepare 1 clove garlic
- Get 1 red onion
- You need 2 carrots
- Provide 2 stalks celery
- You need 1 courgette/zucchini
- Provide 1 small leek
- Provide 1 large potato
- Get 1 x 400g (15 oz) tin or can of cannellini beans
- Use 2 slices higher-welfare smoked streaky bacon
- Get olive oil
- Provide 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
- Get 1 large handful of seasonal greens, such as savoy cabbage, curly kale, chard
- Get 100 g (4 oz) wholemeal pasta
- Take 1/4-1/2 bunch fresh basil (optional)
- Provide 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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