Vegetable soup Use bacon, butternut squash, kale and white beans to turn the farmers market into a warm and cozy cauldron.
The farmers market is my happy place. It constantly inspires my cooking for several reasons.
- First, the agricultural products are plentiful, affordable, and very fresh, and they are often picked that morning.
- Second, because I ended up buying so many vegetables, I had no choice but to add them to our menu.
This Italian pasta soup is my latest farmer’s market love story (and this Crockport Butternut Squash Soup It’s a long-awaited follow-up sequel).
5 star reviews
“I drank this soup at the New Year’s Eve dinner. It is special enough for the celebration! The leftovers are also delicious.”
— Irene —
When the night starts to get colder and the days get shorter, nothing seems to warm my soul better than a healthy bowl of Italian pasta soup.
This is my favorite recipe because its ingredients are good for health with Versatility.
When it comes to Italian pasta, there are really no rules.
Use whatever vegetables you have on hand, add some beans, cooked pasta and a bit of meat (if you want), and simmer until the soup thickens.
I always use a bunch of freshly grated Parmesan cheese and toasted baguettes to serve minestrone soup.
Why? Because this is the correct (and delicious) approach.
Spaghetti contrasting pasta and beans
People often want to know the difference between pasta and minestrone soup. The two recipes are similar in taste and ingredients, but there are some key differences.
- Minestrone is not a strict, specific recipe, because it is a loose term for Italian vegetable soup, and its ingredients change with the seasons.
- However, Pasta fagioli refers to a more specific soup recipe that emphasizes beans and pasta rather than vegetables.You can try my favorite version My recipe.
How to make macaroni soup
Rich in seasonal vegetables, tender white beans that provide healthy protein, whole-wheat noodles for filling your stomach, and a small amount of crispy bacon, Italian Minestrone Soup is a comfortable, fast, and affordable meal.
- baconA little bit of smoky and salty bacon can add a bit of meatiness to this soup.
- Butternut Squash. Rich in vitamin A, vitamin C and fiber, butternut squash elevates this recipe from a basic food to a super food status.
- Kale. Our second nutritional power in this healthy Italian pasta recipe, contains extra vitamin A, vitamin C, add A lot of vitamin K. (Like kale? Try mine Crockport Tortellini Soup.)
- Canellini Beans. Provides creaminess, extra fiber and a small amount of vegetable protein.
- SpaghettiTo add some whole-grain flavors, I chose a quick variety of whole-grain pasta, such as elbow macaroni, rotini, radiatori, shells or ditalini.
- Carrot + Celery + Onion. Classic vegetable trio used in countless soup recipes (like this Instant Pot Chicken Noodle Soup).
- garlic. For the basic taste.
- Chopped tomatoes. Add color, flavor, depth and acidity.
- chicken soup. Liquid base for Italian pasta.
- Flying leaf. My secret is to improve the easiest soup recipe (like this Instant French Onion Soup) To the next level.
- Thyme. It has a fragrant woody taste.
- Parmesan cheese. Just sprinkle (or two…well, three) freshly grated Parmesan cheese to complete this instant macaroni soup perfectly.
- Boil the bacon until crispy, then remove.
- Fry pumpkin, carrots, celery and garlic until tender.
- Add the kale, tomatoes, chicken broth, bay leaf, salt, pepper and thyme. Bring to a boil, then simmer until the vegetables are soft.
- Meanwhile, cook the pasta, drain and set aside.
- Add everything to the soup and heat it up. Served with Parmesan cheese. enjoy your meal!
Don’t forget the bread. This is how I like to bake French baguettes to pair with minestrone soup.
- Place the grill in the upper third of the oven and preheat to 425 degrees Fahrenheit.
- Brush both sides of each baguette slice with olive oil and place on a baking sheet.
- Cook until golden brown and roasted, about 6 minutes. Serve warm with soup.
- Store. Leftovers can be stored in the refrigerator for up to 5 days.
- Reheat. Heat on the stove or in the microwave until steaming.
- freeze. Frozen Minestrone Soup is up to 3 months. Thaw in the refrigerator overnight before reheating.
If you know that you are about to eat leftovers or are making frozen minestrone soup for a later meal, I suggest:
- Separate the cooked pasta from the soup instead of mixing it in the soup pot.
- This will prevent the pasta from becoming mushy during storage.
- Add the cooked pasta while reheating the soup.
Recommended tools for making this recipe
- Dutch oven. Everything from soups, stews, braised pork to bread.
- Cauldron. Used to cook pasta to perfection.
- Chef’s knife. Perhaps the most important asset in any kitchen.
My favorite Dutch oven
This Staub Dutch oven is of high quality, with a smooth enamel interior and perfect heat distribution. It is one of the longest used and most precious tools in my kitchen.
Minestrone is my happy place in winter. What’s yours?
Frequently asked questions
I haven’t made this recipe in a slow cooker before, so if you try it, it will be an experiment. You may want to crisp the bacon on the stove before adding the ingredients to the slow cooker. I have to wait until the last 20-30 minutes to add the pasta, or For best results, cook separately on the stove. If you try to use this recipe to make a Crockpot Italian Minestrone Soup, I would love to hear your results.
Variations of Italian macaroni have existed since Roman times, so its exact source is controversial. It’s a common belief that macaroni is derived from the Italian word “soup“It is paired with the suffix one, which roughly translates to big soup.
Do not. This Italian vegetable pasta recipe, as it is written, is gluten-free. You can make gluten-free pasta by omitting the pasta in the recipe and using slices of your favorite baked gluten-free bread. Alternatively, you can cook the gluten-free pasta separately and stir at the end. I also recommend checking the labels of canned beans and chicken broth for gluten or wheat additives.
- 4 ounce bacon 1/2 inch diced (4-5 slices)
- 1 Spoon Extra virgin olive oil Plus extra toast and serve
- 3 Cup Butternut Squash 1/2 inch diced and peeled (about 1 pound)
- 2 Cup Radish 1/2 inch diced (4 carrots)
- 2 Cup celery 1/2 inch diced (3 roots)
- 1 1/2 Cup Chopped yellow onion About 1 medium
- 1 1/2 Spoon Minced garlic 4 petals
- 1 lb Kale The stem is removed and the leaves are roughly cut
- 28 ounce Canned chopped tomatoes
- 6 to 8 Cup Low Sodium Chicken Soup
- 1 Bay leaf
- 1 1/2 teaspoon Kosher salt Add additional as needed (depending on the saltiness of the stock)
- 1 1/2 teaspoon Black pepper
- 1 teaspoon Dried thyme
- 2 Cup Cooked whole wheat pasta Such as elbows (about 1 cup dry)
- 1 were able Canellini Beans (14 ounces) drain and rinse
- Freshly grated parmesan cheese service
- French bread Cut into 1/2 inch thick diagonal slices
In a large heavy pot or Dutch oven, cook the bacon over medium-low heat, stirring occasionally, until slightly browned, about 6 minutes. Take it out of the pan and place it between two paper towels on the dinner plate. Blot dry gently and set aside. Drain most of the excess fat from the Dutch oven.
Add 1 tbsp olive oil, pumpkin, onion, carrot, celery and garlic. Saute over medium heat until the vegetables begin to soften, about 8-10 minutes.
Add the kale to the pot in batches and stir to cook. Once the kale is slightly wilted, add tomatoes, 6 cups of chicken broth, bay leaves, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer without a lid for 20 minutes, until the vegetables are tender.
At the same time, cook the pasta according to the instructions. Drain and set aside.
Once the soup is boiling and the vegetables are soft, discard the bay leaves. Add beans, cooked pasta and reserved bacon, then heat. The soup should be thick, but add extra chicken broth as needed. Drizzle with olive oil while it is still hot, and drizzle with Parmesan cheese.
To bake baguettes: Place the grill in the upper third of the oven and preheat to 425 degrees Fahrenheit. Brush both sides of each baguette slice with olive oil and place on the baking sheet. Cook until golden brown and roasted, about 6 minutes. Serve warm with soup.
- arrive Shop: Leftovers can be stored in the refrigerator for up to 5 days.
- freeze: Frozen Minestrone Soup is up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheat: Heat it on the stove or in the microwave until steaming.
service: 1(6 in total) No bread or cheeseCalories: 486Kcalcarbohydrate: 79Gprotein: twenty fourGfat: 13GSaturated fat: 4GPolyunsaturated fats: 2GMonounsaturated fat: 6GTrans fat: 1Gcholesterol: 12MilligramsPotassium: 1488Milligramsfiber: 9Gsugar: 9GVitamin A: 22434international unitVitamin C: 124Milligramscalcium: 304Milligramsiron: 7Milligrams
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