Step-by-Step Guide to Prepare Award-winning Use-up Not-exactly Minestrone Soup
Hello everybody, hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, Step-by-Step Guide to Make Perfect Use-up Not-exactly Minestrone Soup. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Use-up Not-exactly Minestrone Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Use-up Not-exactly Minestrone Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Use-up Not-exactly Minestrone Soup is 6-10 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Use-up Not-exactly Minestrone Soup estimated approx 60-90 minutes including prep.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook Use-up Not-exactly Minestrone Soup using 17 ingredients and 6 steps. Here is how you cook it.
Another soup (vaguely inspired by the Italian staple) using up vegetables before they “go off” and other ingredients from the larder. If I had any celery, that’d be in too. Basically, just use up any vegetables to hand. I only used the cherry tomatoes as well as the tinned coz they needed using up.
I’ve used dried herbs coz this recipe is particularly intended for those of us confined to the house and who can’t go shopping, so it’s “jump at the cupboard door” time! But of course use fresh herbs if you’ve got them. #WastenotWantnot
Ingredients and spices that need to be Make ready to make Use-up Not-exactly Minestrone Soup:
- 1 tbsp Oil
- 1 onion, chopped
- 4 cloves garlic, chopped
- 2 tbsp tomato purée
- 1 leek, sliced
- 3 carrots, diced
- 1 pepper, deseeded and diced
- 100 g chestnut mushrooms, chopped
- A few cherry tomatoes, halved
- 400 g tin chopped tomatoes
- 2 litres vegetable stock. “Marigold” or stock cubes fine
- Handful dried pasta. I’ve used Trofie but otherwise break large types of pasta into pieces
- 400 g tin cannelloni beans, drained
- 1/4 cabbage in strips. The core stalk has also been used, diced
- 1 tsp each dried oregano and thyme
- 1/2 tsp dried basil
- Grated Parmesan cheese
Instructions to make Use-up Not-exactly Minestrone Soup
- Heat the oil in a stock pot or large saucepan. Gently fry the onion for 3 minutes, only stirring to avoid sticking.
- 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.
- 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.
- 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.
- Add the beans and the pasta, stir and continue to cook until the pasta is cooked, around 8-12 minutes.
- 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.
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