Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, not-exactly minestrone soup. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Not-exactly Minestrone Soup is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Not-exactly Minestrone Soup is something that I’ve loved my whole life. They’re nice and they look wonderful.
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.
To get started with this recipe, we must prepare a few components. You can have not-exactly minestrone soup using 17 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Not-exactly Minestrone Soup:
- Prepare 1 tbsp Oil
- Get 1 onion, chopped
- Get 4 cloves garlic, chopped
- Prepare 2 tbsp tomato purée
- Prepare 1 leek, sliced
- Make ready 3 carrots, diced
- Take 1 pepper, deseeded and diced
- Make ready 100 g chestnut mushrooms, chopped
- Make ready A few cherry tomatoes, halved
- Take 400 g tin chopped tomatoes
- Make ready 2 litres vegetable stock. “Marigold” or stock cubes fine
- Take Handful dried pasta. I’ve used Trofie but otherwise break large types of pasta into pieces
- Prepare 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
- Make ready 1/2 tsp dried basil
- Get Grated Parmesan cheese
You can use any pasta in a soup like this or even rice. This is actually the macaroni I saved from the box of macaroni and cheese that I sacrificed for my Easy Cheesy Popcorn (I just used the cheese packet). Some compared it to the soup version of pumpkin pie (but savory). Well, it better be, considering it's made with cream and tahini.
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.
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. Unlike minestrone, fish and meat are often used and there are prominent regional specialities. Minestrone - usually prepared from freshly available vegetables, the ingredients to make minestrone vary depending on season and geographical location, although an essential core can be identified in onions, celery, carrots, potatoes and beans.
So that’s going to wrap it up with this exceptional food not-exactly minestrone soup recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
