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Minestrone Soup
Minestrone Soup

Before you jump to Minestrone Soup recipe, you may want to read this short interesting healthy tips about Stamina Boosting Snacks.

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Yogurt is a snack many individuals take for granted. Occasionally people decide to eat yogurt over a healthy lunch which is not the best idea. As a treat, however, yogurt is one of the best things you are able to reach for. Along with calcium, it is a good supply of protein and vitamin B. Yogurt is simple for the body to digest and, based on the type of culture made use of to make the yogurt youre eating, can also help regulate your digestive system. Fast hint: select unsweetened yogurt and add in walnuts or flaxseeds. This reduces your sugar intake without reducing the taste of your snack.

A large selection of quick health snacks is easily obtainable. When you make the choice to be healthy, it’s uncomplicated to find just what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to minestrone soup recipe. To make minestrone soup you only need 20 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to prepare Minestrone Soup:
  1. Provide 2 tbsp. olive oil
  2. Get 1 tbsp. unsalted butter
  3. Use 2 large carrots, peeled and diced
  4. You need 2 stalks celery, diced
  5. Prepare 1/2 yellow onion, diced
  6. Get 4 cloves garlic, minced
  7. Prepare 1/4 cup (2 oz.) tomato paste
  8. Provide 1/2 tsp. each oregano, dried basil
  9. Prepare 1/4 tsp. ground thyme
  10. Prepare 1 can (28 oz.) fire roasted crushed tomatoes
  11. Take 4 cups unsalted vegetable broth
  12. Prepare 2 bay leaves
  13. Prepare 3/4 tsp. salt
  14. Get 1/4 tsp. pepper
  15. Provide 2 small potatoes, scrubbed and diced
  16. Prepare 1 zucchini, diced
  17. Take 1 yellow squash, diced
  18. Get 1 can (15 oz.) unsalted cannellini beans, drained and rinsed
  19. You need 1 cup ditalini pasta (or other small shape)
  20. You need 2 heaping cups spinach, roughly chopped
Steps to make Minestrone Soup:
  1. In a large pot over medium heat, add the olive oil and the butter. Once it's hot and the butter has melted, stir in the onions, celery and carrot with a big pinch of salt. Cook, stirring occasionally until they have begun to soften up, about 3-5 minutes. Then stir in the tomato paste, garlic, oregano, thyme and basil. Cook about 2-3 minutes more, stirring pretty often.
  2. Pour a bit of the broth in and deglaze the pan. Then the rest with the crushed tomatoes and bay leaves. Increase the heat to med-high and let this come up to a simmer. Once its simmering, stir in the beans, potatoes, zucchini and yellow squash along with the salt and pepper. Let this all simmer together until the veggies are all tender. Last, take out the bay leaves and stir in the chopped spinach and let it wilt down. Taste and add more salt, pepper, etc until you're happy with the flavor.
  3. While the soup is coming to a simmer, heat a separate pot of salted water over high heat. Once its boiling, cook the ditalini pasta according to package directions, then drain and set it aside until the soup is done.
  4. To serve, you can stir the cooked pasta into the soup, or if you're going to have a lot of leftovers, you can just keep them separate and add the pasta to individual bowls and pour the soup over top of it… that way the pasta won't absorb all the liquid.

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