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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 Apples Could Certainly Have Massive Benefits For Your Health.

On TV and in magazines everybody is telling you to eat an apple a day, having said that, have you ever asked yourself why? Many men and women have lived with this viewpoint for many years, and they additionally pass this on to their children. You will even find that men and women in other country’s also adhere to this simple rule and they do not even know why. In this article we are going to be looking at apples to see if they really are a food that can help to keep you healthy.

You have always been told to make certain that you are eating your fruit and veggies so you get your vitamins, but apples have been at the top of the list. Well lets have a look at the vitamins and minerals which you can find in just one apple. Apples consist of, manganese, phosphorus and calcium and all are generally great for your health, but there also are many more healthy minerals in apples. And you’ll even find vitamins in your apples like, vitamin A, B1, B2, niacin, folate, pantothenic acid, B6, C, E, K and some other trace vitamins.

And now you understand why people tell you that you should eat an apple every day. One thing you should understand is that we only mentioned a portion of the benefits of eating apples. It is possible to discover many more benefits regarding your health in relation to apples. I am hoping that the next time you go to the supermarket you find yourself getting plenty of apples. These apples can certainly lead to 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. To make minestrone soup you need 18 ingredients and 32 steps. Here is how you achieve it.

The ingredients needed to make Minestrone Soup:
  1. Get 1 clove garlic
  2. You need 1 red onion
  3. Prepare 2 carrots
  4. Prepare 2 stalks celery
  5. You need 1 courgette/zucchini
  6. Use 1 small leek
  7. Prepare 1 large potato
  8. Get 1 x 400g (15 oz) tin or can of cannellini beans
  9. Provide 2 slices higher-welfare smoked streaky bacon
  10. Use olive oil
  11. Prepare 1/2 teaspoon dried oregano
  12. Take 1 fresh bay leaf
  13. You need 2 x 400g (14-oz) tins or cans plum tomatoes
  14. Use 1 litre (4 cups) organic vegetable stock
  15. Use 1 large handful of seasonal greens, such as savoy cabbage, curly kale, chard
  16. Use 100 g (4 oz) wholemeal pasta
  17. Get 1/4-1/2 bunch fresh basil (optional)
  18. Use Parmesan cheese
Instructions to make Minestrone Soup:
  1. Peel and finely chop the garlic.
  2. Peel and finely chop the onion.
  3. Trim and roughly chop the carrots.
  4. Trim and roughly chop the celery.
  5. Trim and roughly chop the courgette/zucchini.
  6. Then add the vegetables to a large bowl.
  7. Cut the ends off the leeks, quarter them lengthways.
  8. Wash them under running water…
  9. Then cut into 1cm slices. Add to the bowl.
  10. Scrub and dice the potato.
  11. Drain the cannellini beans, then set aside.
  12. Finely slice the bacon.
  13. Heat 2 tablespoons of oil in a large saucepan over a medium heat. Add the bacon…
  14. And fry gently for 2 minutes, or until golden.
  15. Add the garlic, onion, carrots, celery, courgette/zucchini, and leek.
  16. Add oregano and bay.
  17. Cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally.
  18. Add the potato, cannellini beans and plum tomatoes….
  19. Then pour in the vegetable stock.
  20. Stir well, breaking up the tomatoes with the back of a spoon.
  21. Cover with a lid and bring everything slowly to the boil, then simmer for about 30 minutes, or until the potato is cooked through. Meanwhile…
  22. Remove and discard any tough stalks bits from the greens…
  23. Then roughly chop.
  24. Using a rolling pin, bash the pasta into pieces while it’s still in the packet or wrap in a clean tea towel.
  26. To check the potato is cooked, pierce a chunk of it with a sharp knife – if it pierces easily, it’s done.
  27. Add the greens and pasta to the pan, and cook for a further 10 minutes, or until the pasta is al dente.
  28. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it.
  29. Try some just before the time is up to make sure you cook it perfectly.
  30. Add a splash more stock or water to loosen, if needed.
  31. Pick over the basil leaves (if using) and stir through.
  32. Season to taste with sea salt and black pepper, then serve with a grating of Parmesan and a slice of wholemeal bread, if you like.

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