Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, not-exactly minestrone soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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 delicious. It is enjoyed by millions daily. Not-exactly Minestrone Soup is something that I have loved my whole life. They’re fine 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 begin with this 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:
- Make ready 1 tbsp Oil
- Make ready 1 onion, chopped
- Prepare 4 cloves garlic, chopped
- Prepare 2 tbsp tomato purée
- Make ready 1 leek, sliced
- Make ready 3 carrots, diced
- Make ready 1 pepper, deseeded and diced
- Prepare 100 g chestnut mushrooms, chopped
- Get A few cherry tomatoes, halved
- Take 400 g tin chopped tomatoes
- Prepare 2 litres vegetable stock. “Marigold” or stock cubes fine
- Make ready Handful dried pasta. I’ve used Trofie but otherwise break large types of pasta into pieces
- Get 400 g tin cannelloni beans, drained
- Make ready 1/4 cabbage in strips. The core stalk has also been used, diced
- Make ready 1 tsp each dried oregano and thyme
- Take 1/2 tsp dried basil
- Take Grated Parmesan cheese
They are pretty easy to find. The trick with this soup is to vary the time each vegetable spends cooking. 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).
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.
This delicious soup is best made a day before serving because it is even. Some compared it to the soup version of pumpkin pie (but savory). Well, it better be, considering it's made with cream and tahini. Well, in spite of that I've been on a soup kick lately. 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.
So that’s going to wrap this up for this special food not-exactly minestrone soup recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
