Summer Vegetable Minestrone Soup Recipe By Tasty

SUMMER VEGETABLE MINESTRONE SOUP RECIPE BY TASTY

Steps:

• Combine oil, carrots, celery, onion, salt, pepper, and potato in a large pot over medium heat for 3 minutes.
• Add garlic and stir for one minute. Mix in diced tomatoes, vegetable stock, and zucchini.
• Bring to a boil.
• Place the lid on the pot, and simmer for 45 minutes.
• Add cannellini beans, spinach, and pasta. Cover and simmer 10 minutes.
• Allow to cool before serving.
• Enjoy

MINESTRONE VEGETABLE SOUP

Steps:

• Heat olive oil in a large soup pot over medium heat; cook and stir onion and garlic in the hot oil until onion is tender, 2 to 5 minutes. Stir chicken broth, tomato juice, diced tomatoes and their juice, spinach, zucchini, carrots, celery, cannellini beans, Italian seasoning, salt, and black pepper. Bring soup to a boil, reduce heat to low, and cover pot. Simmer soup for 45 minutes.
• Bring soup back to a full boil and stir in rotini pasta. Reduce heat to low and simmer until pasta is tender, 10 to 15 more minutes.

SUMMER VEGETABLE SOUP

Steps:

• In a large saucepan, saute onion in oil until tender. Add the next eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender. , Stir in celery leaves and tomato paste. Cover and let stand for 5 minutes before serving.

HEARTY VEGETARIAN MINESTRONE

Steps:

• Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots and celery; cook and stir until soft, 5 to 6 minutes.
• Stir in green beans, oregano, basil, salt, and pepper; cook for about 5 minutes. Add diced and crushed tomatoes and vegetable broth; bring to a boil. If it looks too thick, add a bit of water.
• Reduce heat to low and simmer for 20 minutes. Stir in kidney beans, cannellini beans, and macaroni; cook until pasta is tender yet firm to the bite, 7 to 10 minutes. Taste and adjust salt and pepper, if needed.
• Ladle into bowls and garnish with Parmesan-style cheese and fresh basil.

EASY VEGETABLE MINESTRONE SOUP

Steps:

• Put all of the ingredients except for the macaroni in the bowl of a slow cooker.
• Cover and cook on low for 8 to 10 hours.
• Just before serving, cook the macaroni in boiling, salted water until al dente, about 7 minutes.
• Drain the macaroni and stir it into the soup.
• Serve topped with parmesan cheese.

SUMMER VEGETABLE MINESTRONE

Steps:

• Heat the oil in a large saucepan, add the leeks and celery, and cook for 8 mins until soft. Add the courgettes and garlic. Cook gently for 5 mins more.
• Pour in the stock and simmer, covered, for 10 mins. Add the asparagus, peas and broad beans, and cook for a further 4 mins, until just cooked through. Stir in the chopped basil and season well. Scatter with basil leaves and serve with crusty bread.