Ready to Serve Minestrone Soup Delicious and Healthy

Home cuisine ultimate Minestrone Soup easy, fast, practical.

17 ingredients, 6 steps, cooking Minestrone Soup

Hi every body, at this time you get present recipe Minestrone Soup with 17 ingredients and 6 steps. Below this is how to prepare, please observe carefully.

In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand how to 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 no suitable desired, and many others. Immediately, below are 17 ingredients and 6 stages of easy cooking Minestrone Soup.

Ingredients for Minestrone Soup

1. It’s 1/2 : yellow onion, diced.
2. Prepare 2 cloves : garlic, minced.
3. Prepare 1 : large rib celery, sliced.
4. You need 1 : medium carrot, diced.
5. You need 2 tsp : dried basil.
6. It’s 1 tsp : dried thyme.
7. It’s 1 tsp : dried oregano.
8. Prepare 32 oz : diced tomatoes (2 cans).
9. It’s 3 tbsp : tomato paste.
10. You need 5 cups : chicken broth.
11. You need 1 : bay leaf.
12. You need 1 can : red kidney beans, rinsed and drained.
13. You need 1 can : cannellini or great northern beans, rinsed and drained.
14. It’s 1/2 cup : ditalini pasta.
15. Prepare 1 : medium zucchini, sliced.
16. Prepare 1-2 cups : baby spinach.
17. It’s to taste : Kosher salt and pepper.

If all composition Minestrone Soup it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Minestrone Soup

1. Heat olive oil in a heavy soup pot or Dutch oven. Add onion, garlic, carrots, and celery. Saute several minutes until vegetables are softened.
   
2. Add basil, oregano, and thyme. Saute for additional minute.
   
3. Add diced tomatoes, bay leaf, chicken broth, kidney beans, and cannellini beans.
   
4. Bring to a boil, then lower heat and simmer for 25 minutes.
   
5. Stir in dry pasta and zucchini, and cook for an additional 10 minutes until pasta is al dente. Add spinach and wilt for 1 minute.
   
6. Season to taste with kosher salt and pepper. Can be served immediately or kept covered in the fridge for a few days.
   
7. Finish and Enjoy.

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