Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, not-exactly minestrone soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
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.
Not-exactly Minestrone Soup is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Not-exactly Minestrone Soup is something which I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can have not-exactly minestrone soup using 17 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Not-exactly Minestrone Soup:
- Prepare 1 tbsp Oil
- Prepare 1 onion, chopped
- Make ready 4 cloves garlic, chopped
- Make ready 2 tbsp tomato purée
- Take 1 leek, sliced
- Prepare 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
- Prepare 2 litres vegetable stock. “Marigold” or stock cubes fine
- Get Handful dried pasta. I’ve used Trofie but otherwise break large types of pasta into pieces
- Take 400 g tin cannelloni beans, drained
- Take 1/4 cabbage in strips. The core stalk has also been used, diced
- Prepare 1 tsp each dried oregano and thyme
- Prepare 1/2 tsp dried basil
- Make ready Grated Parmesan cheese
Minestrone Soup combines vegetables with a savory broth, noodles and Italian sausage. A delicious and hearty soup recipe! Sundays are all about routine in our house. 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.
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.
Because soup is awesome in so many ways. First it can taste decadent while being ridiculously healthy — soup is such an easy way to pack in a ton of veggies. This recipe was very much inspired by Ross Dobsons vegan minestrone soup. However I played around with it a bit and changed some things so it's not exactly the same. I definitely would recommend having a look at some of his vegan recipes as they are amazing by the way!
So that is going to wrap this up with this exceptional food not-exactly minestrone soup recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
