Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, not-exactly minestrone soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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.
Not-exactly Minestrone Soup is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Not-exactly Minestrone Soup is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. 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
- Make ready 1 onion, chopped
- Get 4 cloves garlic, chopped
- Get 2 tbsp tomato purée
- Take 1 leek, sliced
- Take 3 carrots, diced
- Take 1 pepper, deseeded and diced
- Get 100 g chestnut mushrooms, chopped
- Take A few cherry tomatoes, halved
- Prepare 400 g tin chopped tomatoes
- Make ready 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
- Make ready 1/4 cabbage in strips. The core stalk has also been used, diced
- Take 1 tsp each dried oregano and thyme
- Prepare 1/2 tsp dried basil
- Make ready Grated Parmesan cheese
This version is made with cannellini beans, chicken stock, cabbage, potato, zucchini, carrots, plum Note that pasta does not freeze well, so if you're planning on adding some, it's best to freeze the soup without the pasta and then add it after thawing and reheating. If I had any celery, that'd be in too. Basically, just use up any vegetables to hand. I only used the cherry tomatoes as well as the.
Instructions 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.
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… Some compared it to the soup version of pumpkin pie (but savory). Well, it better be, considering it's made with cream and tahini. Broccoli soup, tomato soup, roasted butternut squash and bacon soup, vegan carrot soup, today this Light Italian Minestrone Soup, and I still feel manly and cool, as if I was chopping wood.
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