Skip to content Skip to sidebar Skip to footer
Home / emeril / minestrone / recipe / soup

Emeril's Minestrone Soup Recipe: A Hearty And Delicious Classic

Post a Comment
Table of Contents [Show]

Emerils Minestrone Soup Recipe
Emerils Minestrone Soup Recipe from easy-cipes.blogspot.com

Description

Minestrone soup is a classic Italian dish that is perfect for a chilly day. It is a hearty soup that is filled with vegetables, beans, and pasta. This Emeril's Minestrone Soup recipe is a great way to warm up and is perfect for a family dinner or a gathering of friends. The soup is packed with flavor and is easy to make, making it a great choice for any occasion.

Prep Time

The prep time for this soup is about 20 minutes. You will need to chop up the vegetables, measure out the ingredients, and get everything ready to go.

Cook Time

The cook time for this soup is about 45 minutes. This includes the time it takes to bring the soup to a boil, reduce the heat, and let it simmer.

Ingredients

  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • ½ cup chopped celery
  • ½ cup chopped carrot
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 (28-ounce) can diced tomatoes, undrained
  • 6 cups chicken or vegetable broth
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 cup chopped zucchini
  • 1 cup chopped yellow squash
  • 1 cup chopped green beans
  • 1 cup small pasta, such as ditalini or elbow macaroni
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh oregano
  • 1 cup grated Parmesan cheese

Equipment

  • Dutch oven or large pot
  • Wooden spoon
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method

  1. In a large Dutch oven or pot, heat the olive oil over medium-high heat.
  2. Add the onion, celery, and carrot and cook for 5 minutes, stirring occasionally.
  3. Add the garlic, salt, and pepper and cook for 1 minute, stirring constantly.
  4. Add the diced tomatoes and their juice, chicken or vegetable broth, and cannellini beans and bring to a boil over high heat.
  5. Reduce the heat to medium-low and let the soup simmer for 15 minutes.
  6. Add the zucchini, yellow squash, and green beans and cook for 10 minutes more.
  7. Add the pasta and cook for 8-10 minutes, until the pasta is tender.
  8. Stir in the basil, parsley, and oregano and cook for 2 minutes more.
  9. Remove the soup from the heat and stir in the Parmesan cheese.
  10. Serve hot with crusty bread on the side.

Notes

This soup can be made ahead of time and reheated. It also freezes well, so you can make a big batch and save some for later.

Nutrition Info

This recipe makes about 8 servings. Each serving contains approximately:
  • Calories: 266
  • Total Fat: 9g
  • Saturated Fat: 3g
  • Cholesterol: 11mg
  • Sodium: 1142mg
  • Total Carbohydrates: 34g
  • Dietary Fiber: 8g
  • Sugars: 7g
  • Protein: 16g

Recipe FAQ

Can I use different vegetables?

Yes, you can use any vegetables you like in this soup. Just make sure to chop them into bite-sized pieces so they cook evenly.

Can I use a different type of pasta?

Yes, you can use any type of small pasta in this soup. Just keep in mind that some types of pasta may cook faster or slower than others, so adjust the cooking time accordingly.

Can I make this soup vegetarian?

Yes, you can make this soup vegetarian by using vegetable broth instead of chicken broth and omitting the Parmesan cheese or using a vegetarian alternative.

Recipe Tips

  • For a heartier soup, add some cooked Italian sausage or ground beef.
  • If you don't have fresh herbs, you can use dried herbs instead. Just use 1 teaspoon of dried basil, parsley, and oregano instead of the fresh herbs.
  • If you like your soup to be thicker, you can add a can of tomato paste or a few tablespoons of cornstarch mixed with water to thicken it up.

Post a Comment for "Emeril's Minestrone Soup Recipe: A Hearty And Delicious Classic"