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Recipe: Tasty Not-exactly Minestrone Soup

Not-exactly Minestrone Soup. 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. Because soup is awesome in so many ways. First it can taste decadent while being ridiculously healthy — soup is such an easy way to pack in a ton of veggies.

Not-exactly Minestrone Soup Basically, just use up any vegetables to hand. I only used the cherry tomatoes as well as the. Here is a recipe (not exactly Bertucci's): Ribollita (Tuscan Minestrone) (Riboliita is a hearty soup originating in Tuscany. You can cook Not-exactly Minestrone Soup using 17 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Not-exactly Minestrone Soup

  1. It's 1 tbsp of Oil.
  2. It's 1 of onion, chopped.
  3. Prepare 4 cloves of garlic, chopped.
  4. It's 2 tbsp of tomato purée.
  5. Prepare 1 of leek, sliced.
  6. You need 3 of carrots, diced.
  7. You need 1 of pepper, deseeded and diced.
  8. It's 100 g of chestnut mushrooms, chopped.
  9. You need A few of cherry tomatoes, halved.
  10. You need 400 g of tin chopped tomatoes.
  11. Prepare 2 litres of vegetable stock. “Marigold” or stock cubes fine.
  12. You need Handful of dried pasta. I’ve used Trofie but otherwise break large types of pasta into pieces.
  13. Prepare 400 g of tin cannelloni beans, drained.
  14. You need 1/4 of cabbage in strips. The core stalk has also been used, diced.
  15. Prepare 1 tsp of each dried oregano and thyme.
  16. Prepare 1/2 tsp of dried basil.
  17. You need of Grated Parmesan cheese.

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). The soup is hearty and well-balanced, chock-a-block with the expected vegetables (green beans, peas, peppers, potatoes), and supple pasta all suspended in a thick tomato broth. Vegetable Minestrone - This classic minestrone soup is so easy and healthy! Packed with vegetables and finished with a little pasta, it's a hit with grown-ups and kids alike! (Gluten Free, Vegan) Soup season is a GOOD season.

Not-exactly Minestrone Soup instructions

  1. Heat the oil in a stock pot or large saucepan. Gently fry the onion for 3 minutes, only stirring to avoid sticking..
  2. 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..
  3. 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..
  4. 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..
  5. Add the beans and the pasta, stir and continue to cook until the pasta is cooked, around 8-12 minutes..
  6. 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..

I love it for lunches, dinners, and (don't hate me) even breakfasts. If you love Minestrone, you will love this recipe!! In my opinion this is better than Olive Garden's Minestrone soup. I love that you can make it as thick or thin as you want. Try adding some red wine for a more authentic flavor.