Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, fresh tomato minestrone with summer vegetables 🌱. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Summer Vegetable Minestrone Soup. featured in Vegetarian Meals For The Day. Add garlic and stir for one minute. Mix in diced tomatoes, vegetable stock, and zucchini.
Fresh Tomato Minestrone with Summer Vegetables 🌱 is one of the most popular of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Fresh Tomato Minestrone with Summer Vegetables 🌱 is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook fresh tomato minestrone with summer vegetables 🌱 using 13 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Fresh Tomato Minestrone with Summer Vegetables 🌱:
- Get Fresh tomatoes (any shape and size)
- Get 1 bay leaf
- Prepare 1 small courgette
- Get 1 small red onion
- Get 1 small carrot
- Prepare 1 stick celery
- Prepare 1 clove garlic (crushed)
- Make ready A few peas, beans, spinach, chard or any other seasonal veg
- Take 1 splash oil
- Prepare 3 cups veg stock (or a water and squirt of tomato purée as an alternative)
- Get A few strands of Bucatini or spaghetti
- Get 1 pinch seasalt
- Make ready 1 pinch of white pepper
A delicioust tomato and vegetable minestrone soup from Donna Hay's Fresh + Light magazine to warm you up on a cold night. Heat oil in very large pot over medium-high heat. A healthy summer soup - based on an Italian classic and packed with greens, it's a good source of fibre and vitamin C, from BBC Good Food. Spring Minestrone Soup With Chickpeas, Spring Vegetable And Chickpea Minestrone-, Mom's Cold-season Chicken Soup.
Steps to make Fresh Tomato Minestrone with Summer Vegetables 🌱:
- Wash and chop the veg. Heat a splash of oil and lightly sauté the celery, onion and carrot (soffritto) and the bay leaf. I like to keep this chunky. Add the water, break the pasta, bring to the boil, reduce the heat and simmer until the pasta is almost cooked. It’s best if you use a small pasta that doesn’t take too long to cook, I used Bucatini.
- If you are using a large tomato you can grate this into the soup. For smaller tomatoes chop and add. Add the courgette and beans and any other veg. Use you judgement as to how long your veg needs to cook in the soup. You want to give them long enough to add flavour but you don’t want them to be soggy.
- Season to your taste and enjoy.
When I make minestrone I vary the vegetables I use depending on what I can get in the market that day. I love minestrone because it's a one-pot Other vegetables of the moment can be added or swapped depending on availability and season. Vegetables such as green peas, sweet corn, zucchini. Bright, beautiful, and bursting with veggies, this colorful minestrone is a great way to stretch the harvest. Season with salt and pepper, if desired.
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