Minestrone Soup Recipe

Minestrone Soup
 
Author: 
Nutrition Information
  • Serves: 5
  • Calories: 82
  • Fat: 2.5 g
  • Saturated fat: 0.6 g
  • Carbohydrates: 11.2 g
  • Sodium: 911 mg
  • Fiber: 1 g
  • Protein: 4.3 g
  • Cholesterol: 2 mg
Recipe type: Appetiser
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Minestrone Soup is an Italian soup made up with vegetables and pastas or rice. There is no perfect recipe for making a Minestrone Soup, as it can be made with every seasoning vegetable. In addition, it can only be a soup for veggie lovers or it can contain meat in it as well. This delicious soup is one of the most essential parts of the Italian cuisines, and is as common as Pasta.
Ingredients
  • Bacon rashers, rind removed, roughly chopped - 3
  • Carrots, peeled, chopped - 2
  • Celery sticks, chopped - 2
  • Desiree potato, peeled, chopped - 1
  • Garlic cloves, crushed - 2
  • Beef stock - 4 cups
  • Red kidney beans, rinsed, drained - 1 300g can
  • Rich and thick finely chopped tomatoes (Ardmona brand) - 1 425g can
  • 3-minute rollini pasta (Nanda brand) - 40g (1/2 cup)
  • Salt & freshly ground black pepper
  • Chopped fresh continental parsley - ⅓ cup
Instructions
  1. Place a large saucepan over high heat, and add bacon, carrots, celery, potato and garlic in it.
  2. Cook the ingredients for around 5 minutes while stirring constantly.
  3. Now add the beef stock, red kidney beans and tomatoes in the saucepan. Cover it with a lid, and bring it to a boil.
  4. Reduce the heat to medium-low. Continue simmering, covered, while stirring occasionally for around 30 minutes or until the ingredients are tender.
  5. Increase the heat to high yet again.
  6. Add pasta in the saucepan, and cook for 3 minutes uncovered while stirring occasionally until the pasta is al dente.
  7. Sprinkle salt and pepper over it, and pour the soup into serving bowls.
  8. Sprinkle parsley over it, and serve immediately.
  9. For Freezing: After removing the soup from the heat, set it aside for around 15 minutes to cool down, then place it in the refrigerator for around 45 minutes to cool down completely. Take out the soup from the refrigerator and place it in shallow airtight containers, and then place it in the freezer.
  10. To Defrost: Place the frozen soup for at least 24 hours in the refrigerator. Take out the melted cold soup in a large saucepan. Cover the saucepan with a lid, and bring it to a boil over high heat. Remove from the heat, and pour it into the serving bowl. Sprinkle fresh parsley over it, and serve it hot.

Instructions

  • 1

    Goes well with: 

    Chicken Salad

    Chicken salad along with minestrone soup will give you the perfect overall experience of a mid-day snack.

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