Easiest Way to Prepare Tasty Mighty Minestrone

Mighty Minestrone. This video is unavailable because we were unable to load a message from our sponsors. If you are using ad-blocking software, please disable it and reload the page. Mighty Minestrone-A Hearty Vegetable Soup Recipe.

Sprinkle grated parmigiano atop each bowl and a drizzle of good olive oil as you serve it to your guests. You can use any type of canned or dried beans in this recipe. In a large pot over medium heat, add oil till warm. You can cook Mighty Minestrone using 16 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Mighty Minestrone

1. It's 1 of onion, diced.
2. You need 1 of carrot, diced.
3. It's 1 stick of celery, diced.
4. You need 2 cloves of garlic, crushed/finely chopped.
5. It's 1 of courgette, diced.
6. Prepare 2 of small pots, diced.
7. Prepare 2 of heaped tbsp tomato puree.
8. Prepare 1 L of veg stock (I use Kallo).
9. It's 2 of bay leaves.
10. You need 1 can of borlotti beans, drained and rinsed.
11. Prepare 1 handful of shredded cavolo nero.
12. Prepare 2 handfuls of small pasta or broken up spaghetti.
13. It's of Parmesan rinds or vegetarian alternative.
14. Prepare of Extra virgin or rapeseed oil.
15. It's of Salt and pepper.
16. It's of (Optional) 1 tsp of green pesto.

Add in quinoa, beans, broth, sauce and corn. I ate many Italian soups as a child, so I think this is why I love this so much. A great recipe to use up old Parmesan rinds (which I store in the freezer), pasta pieces and slightly tired veg to make a delicious lunch classic! #soupcontest The addition of zucchini and cabbage to classic minestrone soup makes this bowl of soup extra yummy! Method: Spray low cal spray oil in a large saucepan over a high heat.

Mighty Minestrone step by step

1. Add a lug of oil into a large pan. Add the onion, carrot and celery and soften for 5-6 minutes until translucent. Add the garlic and soften for 2 more minutes..
2. Add the tomato puree to the pan, stir and cook out for 2 minutes. Add the potatoes and stock. Bring to the boil then add the courgette, borlotti beans, pasta, Parmesan rinds (or veggi alternative if using), bay leaves and seasoning..
3. Simmer for around 15 mins until the potatoes and pasta are cooked. A couple of minutes from the end, add the cavolo nero and add a drop more water if you need to make it more ‘soupy’..
4. Pull out the rinds and bay leaves. Serve with grated Parmesan and teaspoon of pesto on top of each bowl, if using..
5. Don’t have borlotti beans? Use pinto or cannellini beans -No Parmesan rinds? Don’t let it stop you, just save them in a bag in the fridge or freezer for next time….they keep for ages! -No cavolo nero? Use kale as an alternative or spinach -Feel free to add and interchange vegetables that you have or that need using up..

A big pot of soup is warm and comforting. Beans and pasta combine to make complete protein, making this ideal for vegetarians. If you like a little heat, add a pinch of crushed red pepper flakes. In large pot, heat oil over medium heat. Stir in garlic, basil, thyme and a pinch of pepper.

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