facebook   linked_in   orkut   flickr   twitter
book_top

Related Health Articles

April

Autumn Minestrone Soup Recipe

Share on Facebook Tweet
Share on Pinterest
Autumn Minestrone Soup Recipe
Cooking time
00:30[hh:mm]
 
Prep Time
00:30[hh:mm]
 
Serving Size
4
Add Recipe Image

Rate & Comment
     
Autumn Minestrone Soup Recipe Ingredients
  |     |   
Quantity Measurement Ingredients M | N M
3 tablespoon

olive oil

1 large

onion chopped

1 small

butternut squash peeled and chopped in 1-inch pieced

2 medium

carrots peeled and diced

1 small

rutabaga peeled and chopped

1 large

celery stalk diced

1/2 teaspoon

dried marjoram

kosher salt

freshly ground black pepper

15 ounce

diced tomatoes drained

6 large

kale leaves thinly sliced

15 ounce

cannellini beans rinsed and drained

2 quart

chicken stock or water

1/2 pound

raw pasta (macaroni, shells, etc.)

3 tablespoon

chopped parsley

grated parmesan cheese for serving

3 tablespoon olive oil
1 large onion chopped
1 small butternut squash peeled and chopped in 1-inch pieced
2 medium carrots peeled and diced
1 small rutabaga peeled and chopped
1 large celery stalk diced
1/2 teaspoon dried marjoram
kosher salt
freshly ground black pepper
15 ounce diced tomatoes drained
6 large kale leaves thinly sliced
15 ounce cannellini beans rinsed and drained
2 quart chicken stock or water
0.2300 kilogram raw pasta (macaroni, shells, etc.)
3 tablespoon chopped parsley
grated parmesan cheese for serving
Autumn Minestrone Soup Recipe Method

Gather these tools: cutting board, chef's knife, dry and wet measuring cups, measuring spoons, can opener, stockpot, wooden spoon.

Over medium heat, add olive oil to a large stockpot. Then add the onion, butternut squash, carrots, rutabaga, celery, dried marjoram, salt and pepper to taste.

Cook, stirring occasionally, until the onion softens and turns golden brown, about 5 minutes.

Add the tomatoes, kale, cannellini beans, and chicken stock. Bring to a boil and then add the pasta.

Reduce the heat to low and simmer for 15-20 minutes, or until all the vegetables are tender when pierced with a knife.

Taste the broth and season with additional salt and pepper. Stir in the chopped parsley.

Serve with Parmesan cheese sprinkled on top each portion.

book_bottom
 
Recipe Comment
 
If we decide to go on fast and we don’t eat anything for a week, then we would probably feel hungry, little thinner and maybe weak. But if we deprive ourself of a sleep for seven days, we won’t be able to function at all...If we try to guess which activity is so important for us that we devote almost one-third of our time for it, probably the first things that come to our mind are...
Health blogs

Kitchen secrets/Cooking tips


Chill onion in refrigerator before cutting to avoid tears. One other way to avoid tears is to soak peeled onion in water before cutting.

Green Eating
Tips for Greening up Your Plate

Dress up frozen pizza with frozen or fresh spinach or green pepper. When you order out, ask for double green pepper. Green pepper is packed with vitamin C; Spinach (and Swiss chard and kale) is especially good because it contains lutein, a complex substance that can help prevent the blinding eye disorder called macular degeneration. Lutein also lowers cholesterol.

Warning

You are so fat you step on the scale and it said " one person please".



Disclaimer: This is an informative site. Take advice from health professional before following health related guidelines given on food2goodhealth.com