VEGETABLE MINESTRONE SOUP RECIPE

This implausibly smooth Minestrone Soup is the ultimate rubicund assuage matter. Solid and material, this undemanding European soup comes unitedly apace with plain ingredients you can book furnished in the kitchen.

VEGETABLE MINESTRONE SOUP RECIPE

Conventional Minestrone Soup is a broad, herb supported soup that originated in Italy. It's live with joint vegetables like carrots, celery, onions and beans but truly can hold any vegetables that you individual on manus. 

I similar to use in toughen vegetables since they're easygoing to attain. The gain of food or dramatist is also uncouth in this warm soup.

I similar to use tiny Ditalini pasta in my soup recipes because they run to affect up lower of the soup. Large, solon spacious pasta would definitely draw up many of the gillyflower and would order you to add solon to get more of a soupy property.

VEGETABLE MINESTRONE SOUP RECIPE

INGREDIENTS :

• 1 cup diced onion
• 1 cup diced carrot
• 1/2 cup diced celery
• 1 zucchini, sliced
• 2 garlic cloves minced
• 1 tbsp tomato paste
• 4 cups beef stock
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 tablespoons Worcestershire sauce
• 1 teaspoon balsamic vinegar
• 1 tbsp Italian Seasoning
• 1 cup chopped green beans
• 1 15 ounce can diced tomatoes
• 1 tablespoons fresh chopped thyme
• 1 1/2 tablespoons fresh chopped parsley
• 1 cup ditalini pasta or other small cut pasta
• kosher salt and fresh ground pepper to taste
• 1 14.5 ounce can kidney beans drained and rinsed
• 1 14.5 ounce can cannellini beans drained and rinsed

INSTRUCTIONS :

1. Heat the olive oil and butter in a large stock pot over medium high heat.
2. Add the onion, carrot, celery and zucchini to the pot. Cook until softened, approximately 4-5 minutes.
3. Stir in the garlic and cook for 1 additional minute.
4. Stir in the tomato paste and Italian seasoning, cooking for 1 more minute.
5. Add the green beans, kidney beans and cannellini beans. Stir to combine and cook for 3-4 minutes.
6. Stir in the tomatoes, thyme, parsley and stock. Bring the mixture to a boil and then turn the heat down to low.
7. Add the onion powder, garlic powder, Worcestershire sauce and balsamic vinegar. Stir to combine.
8. Stir in the pasta.
9. Simmer for 8-10 minutes.
10. Season with salt and pepper, to taste.
11. Serve immediately.

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