Minestrone is one of the soup from Italian cuisine. Packed with vegetables, beans and pasta this soup is a complete meal in itself. This is one of my favorite soup to have in winter, accompany it with some bread to soak all the wonderful flavors from soup. I first had Minestrone soup in Olive Garden(A chain restaurant) and is my favorite soup ever since. My little one loves Minestrone soup, he asks me to make it very often.
Ingredients
1 yellow onion diced
2 large garlic cloves crushed
10-12 green beans trimmed and cut into 1/2 inch pieces
1/2 cup shredded cabbage
1/2 cup Zucchini diced
1 Carrot diced
1/3 cup chopped spinach
1/2 cup canned kidney beans
1/3 cup Shell pasta or any small size pasta
1 14.5 oz can diced tomatoes(preferable Italian style) Half Roughly crushed in a blender.
2 (32 oz) Vegetarian vegetable broth(9 cups)
1/2 tsp Italian seasoning
1/4 tsp dried basil
Salt and pepper as per taste
2 tsp extra virgin olive oil
Method
Heat olive oil in a pot. Add crushed garlic followed by diced onions. Saute until translucent. Add carrot, cabbage and beans. Cook covered for 5 minutes until veggies are slightly tender. Add Zucchini, pour in the broth and let it boil uncovered. Add dried pasta to the boiling soup followed by crushed and diced tomatoes. Add Italian Seasoning, dried basil, salt and pepper and let it boil for 8-10 minutes. Add chopped spinach, kidney beans and simmer for 10 more minutes. Serve it hot with bread of your choice.
Ingredients
1 yellow onion diced
2 large garlic cloves crushed
10-12 green beans trimmed and cut into 1/2 inch pieces
1/2 cup shredded cabbage
1/2 cup Zucchini diced
1 Carrot diced
1/3 cup chopped spinach
1/2 cup canned kidney beans
1/3 cup Shell pasta or any small size pasta
1 14.5 oz can diced tomatoes(preferable Italian style) Half Roughly crushed in a blender.
2 (32 oz) Vegetarian vegetable broth(9 cups)
1/2 tsp Italian seasoning
1/4 tsp dried basil
Salt and pepper as per taste
2 tsp extra virgin olive oil
Method
Heat olive oil in a pot. Add crushed garlic followed by diced onions. Saute until translucent. Add carrot, cabbage and beans. Cook covered for 5 minutes until veggies are slightly tender. Add Zucchini, pour in the broth and let it boil uncovered. Add dried pasta to the boiling soup followed by crushed and diced tomatoes. Add Italian Seasoning, dried basil, salt and pepper and let it boil for 8-10 minutes. Add chopped spinach, kidney beans and simmer for 10 more minutes. Serve it hot with bread of your choice.
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