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Minestrone Soup
Minestrone Soup

Before you jump to Minestrone Soup recipe, you may want to read this short interesting healthy tips about Why Are Apples So Beneficial With Regard To Your Health.

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And now you recognize why people tell you that you should eat an apple every day. The huge benefits we covered are just a couple of of the benefits that eating apples can provide. Every one of the benefits would take us too long to include in this write-up, however the information is out there. When you go shopping again, make sure you pick up a number of apples, their in the produce department. These apples can wind up helping you to live a longer and also healthier life.

We hope you got benefit from reading it, now let’s go back to minestrone soup recipe. You can cook minestrone soup using 20 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to cook Minestrone Soup:
  1. Take 2 tbsp. olive oil
  2. Provide 1 tbsp. unsalted butter
  3. You need 2 large carrots, peeled and diced
  4. Take 2 stalks celery, diced
  5. You need 1/2 yellow onion, diced
  6. Provide 4 cloves garlic, minced
  7. Take 1/4 cup (2 oz.) tomato paste
  8. Provide 1/2 tsp. each oregano, dried basil
  9. Provide 1/4 tsp. ground thyme
  10. Get 1 can (28 oz.) fire roasted crushed tomatoes
  11. Get 4 cups unsalted vegetable broth
  12. Use 2 bay leaves
  13. Use 3/4 tsp. salt
  14. Prepare 1/4 tsp. pepper
  15. Get 2 small potatoes, scrubbed and diced
  16. Get 1 zucchini, diced
  17. Prepare 1 yellow squash, diced
  18. Take 1 can (15 oz.) unsalted cannellini beans, drained and rinsed
  19. Take 1 cup ditalini pasta (or other small shape)
  20. Prepare 2 heaping cups spinach, roughly chopped
Steps to make Minestrone Soup:
  1. In a large pot over medium heat, add the olive oil and the butter. Once it's hot and the butter has melted, stir in the onions, celery and carrot with a big pinch of salt. Cook, stirring occasionally until they have begun to soften up, about 3-5 minutes. Then stir in the tomato paste, garlic, oregano, thyme and basil. Cook about 2-3 minutes more, stirring pretty often.
  2. Pour a bit of the broth in and deglaze the pan. Then the rest with the crushed tomatoes and bay leaves. Increase the heat to med-high and let this come up to a simmer. Once its simmering, stir in the beans, potatoes, zucchini and yellow squash along with the salt and pepper. Let this all simmer together until the veggies are all tender. Last, take out the bay leaves and stir in the chopped spinach and let it wilt down. Taste and add more salt, pepper, etc until you're happy with the flavor.
  3. While the soup is coming to a simmer, heat a separate pot of salted water over high heat. Once its boiling, cook the ditalini pasta according to package directions, then drain and set it aside until the soup is done.
  4. To serve, you can stir the cooked pasta into the soup, or if you're going to have a lot of leftovers, you can just keep them separate and add the pasta to individual bowls and pour the soup over top of it… that way the pasta won't absorb all the liquid.

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