Fast Cooking Methods Minestrone Soup Very Delicious

Fast recipe ultimate Minestrone Soup easy, tasty, practical.

20 ingredients, 4 steps, cooking Minestrone Soup

Good Morning all, at this time you can prepare recipe Minestrone Soup with 20 ingredients and 4 steps. Below this is how to make it, please observe carefully.

In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 20 ingredients and 4 stages of easy cooking Minestrone Soup.

Ingredients for Minestrone Soup

1. Prepare 2 tbsp. : olive oil.
2. Prepare 1 tbsp. : unsalted butter.
3. You need 2 : large carrots, peeled and diced.
4. Prepare 2 stalks : celery, diced.
5. You need 1/2 : yellow onion, diced.
6. Prepare 4 cloves : garlic, minced.
7. It’s 1/4 cup (2 oz.) : tomato paste.
8. You need 1/2 tsp. : each oregano, dried basil.
9. Prepare 1/4 tsp. : ground thyme.
10. Prepare 1 can (28 oz.) : fire roasted crushed tomatoes.
11. It’s 4 cups : unsalted vegetable broth.
12. Prepare 2 : bay leaves.
13. It’s 3/4 tsp. : salt.
14. It’s 1/4 tsp. : pepper.
15. It’s 2 : small potatoes, scrubbed and diced.
16. You need 1 : zucchini, diced.
17. You need 1 : yellow squash, diced.
18. You need 1 can (15 oz.) : unsalted cannellini beans, drained and rinsed.
19. Prepare 1 cup : ditalini pasta (or other small shape).
20. It’s 2 : heaping cups spinach, roughly chopped.

If all basic ingredients Minestrone Soup it’s ready, We’re going into the cooking stage. Below is how to preparing with without fail.

Stages Cooking 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.
   
5. Finish and Enjoy.

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