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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 Choosing Wholesome Fast Food.

Just about any article you read about bettering your health or weight loss is going to tell you to ignore the drive through and cook all of your meals instead. There’s some worth to that. Occasionally, though, the last thing you need is to have to make a meal from scratch. Sometimes almost all you want is to go to the drive through and get home as soon as possible. There is simply no reason you shouldn’t be able to do that once in a while and be free of the guilt usually associated with “diet slips”. This is because many of the well-known fast food restaurants around are trying to “healthy up” their choices. Here is how you can find healthy food at the drive through.

Visit a drive through at a place who has made it a practice to offer healthier options to people. Arby’s for example, is void of burgers. As an alternative you’ll be able to pick from roast beef sandwiches, salads, wraps and other healthier items. While Wendy’s has offered hamburgers for decades, additionally they have quite a few other healthy options like salads, baked potatoes and chili. Most fast food dining places will not stoop to the unhealthy lows seen at McDonalds.

Logic claims that one of the best ways to stay healthy is to bypass the drive through and never eat fast food. Most of the time this is a good plan but if you make good choices, there’s no reason you can’t visit your drive through from time to time. Sometimes what you need is to let someone else produce your dinner. If you choose healthy things, the shame usually associated with hitting the drive through shouldn’t be so bad.

We hope you got insight from reading it, now let’s go back to minestrone soup recipe. To make minestrone soup you only need 18 ingredients and 32 steps. Here is how you achieve that.

The ingredients needed to make Minestrone Soup:
  1. Provide 1 clove garlic
  2. Use 1 red onion
  3. Get 2 carrots
  4. Provide 2 stalks celery
  5. Provide 1 courgette/zucchini
  6. Use 1 small leek
  7. Provide 1 large potato
  8. Prepare 1 x 400g (15 oz) tin or can of cannellini beans
  9. Take 2 slices higher-welfare smoked streaky bacon
  10. Get olive oil
  11. Take 1/2 teaspoon dried oregano
  12. Use 1 fresh bay leaf
  13. Get 2 x 400g (14-oz) tins or cans plum tomatoes
  14. You need 1 litre (4 cups) organic vegetable stock
  15. You need 1 large handful of seasonal greens, such as savoy cabbage, curly kale, chard
  16. Get 100 g (4 oz) wholemeal pasta
  17. Provide 1/4-1/2 bunch fresh basil (optional)
  18. You need Parmesan cheese
Steps 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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