Minestrone soup Easy Recipe ★★★★★

Preparing Perfect Minestrone soup, we use 13 Ingredients And 5 Steps

Tutorial Cooking Of Minestrone soup

Minestrone soup We can cook Minestrone soup by using 13 ingredients and 5 steps. Here is how you cook Minestrone soup.

Ingredients of Minestrone soup

  1. You need to prepare 2 tbsp of olive oil.
  2. You need to prepare 1 of medium onion diced.
  3. You need to prepare 2 of large carrots peeled and chopped.
  4. You need to prepare 2 stalks of celery chopped.
  5. You need to prepare 1 clove of garlic minced.
  6. Prepare 1 bag (5 oz) of fresh baby spinach washed and trimmed.
  7. You need to prepare 1 of large russet potato peeled and cubed.
  8. Prepare 1 can (14 oz) of diced tomatoes.
  9. You need to prepare 1 tablespoon of tomato paste.
  10. You need to prepare 1 can (15 oz) of kidney beans.
  11. You need to prepare 4 (14 oz) cans of low sodium chicken stock.
  12. You need to prepare 1 cup of short cut pasta.
  13. You need to prepare 6-7 of basil leaves.

Minestrone soup directions

  1. In a large heavy bottom soup pot heat the olive oil on medium heat and sauté the pancetta until crispy, just a couple minutes. Once the pancetta is crispy remove from the pan and set aside..
  2. Add the chopped onion, carrots and celery and sauté until the vegetables start to cook down and caramelize about 3 minutes, add the potato and garlic and sauté for 3 to 5 minutes, you want all the vegetables to get a golden brown color all over..
  3. Add the kidney beans, diced tomatoes, tomato puree and the chicken stock, place a lid on the pan turn the heat to medium high and cook for 30 minutes..
  4. When all the vegetables are cooked (mixture should be slightly thicker) season with salt and pepper to taste and add the pasta (cook the pasta according to package instructions) when the pasta is about 2 minutes away from being done add the spinach and basil, cook just until the spinach is wilted . Serve with good crusty Italian bread and add some shredded Parmesan cheese if you'd like.
  5. .

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