Minestrone Soup with Garlic Bread
Winter is the time to heave hearty meals, meals that not just warm and nourish your body but also your heart. Today, on a cold winter afternoon, I made a delicious Veg Minestrone Soup with loads of vegetables, fresh herbs and pasta. Minestrone soup is an Italian soup that is usually made with any meat or vegetable that is readily available in the kitchen. There is no fixed recipe or set of ingredients for it. Therefore, when I made this soup, I used all the vegetables of my choice and tuned the taste to my liking. I paired it with garlic bread, and the combination worked out perfectly.
The inspiration to make Minestrone Soup came after visiting an Italian speciality shop near my home. It was a delight to buy fresh olives, pesto, pasta and a whole range of Italian ingredients.
After shopping at the Italian store, my next stop was at the local supermarket to pick loads of fresh vegetables, some seasonings, and fresh bread. With all the ingredients ready, I made a delicious Veg Minestrone Doup with Garlic Bread.
Equipment Needed
Ingredients needed to make Minestrone Soup with Garlic Bread
Ingredients for Minestrone Soup
- 1 tbsp Olive Oil
- 1 Bay Leaf
- 1 Medium-Sized Onion; finely chopped
- 1 tbsp Finely Chopped Garlic
- 2 Medium-Sized Carrots; diced
- 1 Medium-Sized Potato; diced
- 1 Can Tomato Pulp (400 gm)
- 1 Can Cannellini Beans (400gm)
- 200 gm Ditalini Pasta
- 1 Handful Chopped Cabbage
- 1 Handful Chopped Kale
- 2 tsp Salt
- 1 tsp Black Pepper Powder
- 1 tsp Dried Thyme
- 1 tbsp Bruschetta Seasoning
- 1 lt Water
Ingredients for Garlic Bread
- 1 Baguette
- 4-5 Cloves Garlic
- 2 tbsp Bruschetta Seasoning
- 8-10 fresh basil leaves
- Salt; to taste
- 4-5 tbsp Olive Oil
Note: Â
Bruschetta Seasoning is nothing but a combination of dried parsley, basil, garlic, thyme, sage, red chilli flakes, parmesan cheese, and salt. If you don’t get it at a supermarket near you, you can combine these and make your own bruschetta seasoning.
Information about Ingredient Sourcing in Germany:
Olive Oil (natives Olivenöl extra): I used Extra Virgin Olive Oil, easily available in supermarkets.
Bay Leaf (Lorbeerblätter): Available in supermarkets as well as Indian Shops.
All Fresh Vegetables: Available in supermarkets.
Tomato Pulp (Tomatenmark): Available in 400gm cans in supermarkets. You can use the plain one or use this one. It has some paprika, and the combination tastes great.
Cannellini Beans: Available in 400gm cans in supermarkets.
Ditalini Pasta: It is not so commonly available in supermarkets, but you will get it easily in an Italian store. If you don’t have an Italian store near your place, you can find any pasta that’s available to you.
Bruschetta Seasoning, Thyme, Salt and black pepper powder: Available in supermarkets. Also available in Italian speciality stores.
Baguette: Available in the bakery section of supermarkets.
Fresh Basil Leaves: Available in pots in supermarkets.
Method to make Minestrone Soup with Garlic Bread
Method to Make Minestrone Soup
- Heat Oil in a saucepan. Add bay leaf.
- Add chopped onions and garlic. Fry on medium heat till the onions turn translucent.
- Add carrots and potatoes. Fry for about 5 minutes on medium heat.
- Add tomato pulp and water/vegetable stock. Let it come to a boil.
- Add cannellini beans.
- Add pasta. Cook till the pasta is fully done.
- Add salt, black pepper powder, thyme, oregano and red chilli flakes.
- Add cabbage and Kale.
- Boil for about 5 minutes. Turn off the heat.
Minestrone Soup is ready.
Method to make garlic bread:
- In a mortar, add garlic, bruschetta herbs, fresh basil, salt and olive oil.
- Crush everything using a pestle. Make a coarse paste.
- Cut the baguette diagonally into thick slices.
- Spread the coarsely ground paste on the slices.
- Bake them at 200 degrees Celsius for 5 minutes.
- Serve hot.
Here is the recipe in printable format:
Veg Minestrone Soup with Garlic Bread
Equipment
- Saucepan
- Knives and Cutting Board
Ingredients
Ingredients for Minestrone Soup
- 1 tbsp Olive Oil
- 1 Bay Leaf
- 1 Medium-Sized Onion; finely chopped
- 1 tbsp Finely Chopped Garlic
- 2 Medium-Sized Carrots; diced
- 1 Medium-Sized Potato; diced
- 1 Can Tomato Pulp (400 gm)
- 1 Can Cannellini Beans (400gm)
- 200 gm Ditalini Pasta
- 1 Handful Chopped Cabbage
- 1 Handful Chopped Kale
- 2 tsp Salt
- 1 tsp Black Pepper Powder
- 1 tsp Dried Thyme
- 1 tbsp Bruschetta Seasoning
- 1 lt Water
Ingredients for Garlic Bread
- 1 Baguette
- 4-5 Cloves Garlic
- Bruschetta Seasoning
- 8-10 fresh basil leaves
- Salt; to taste
- 4-5 tbsp Olive Oil
Instructions
Method to Make Minestrone Soup
- Heat Oil in a saucepan. Add bay leaf.
- Add chopped onions and garlic, Fry on medium heat till the onions turn tranlucent,
- Add carrots and potatoes. Fry for about 5 minutes on medium heat.
- Add tomato pulp and water/vegetable stock. Let it come to a boil.
- Add cannellini beans and pasta. Cook till the pasta is fully done.
- Add salt, black pepper powder, thyme, and bruschetta seasoning.
- Add cabbage and Kale. Boil for about 5 minutes. Turn off the heat and serve.
Method to make garlic bread
- In a mortar, add garlic, Bruschetta seasoning, fresh basil, salt and olive oil.
- Crush everything using a pestle. Make a coarse paste.
- Cut the baguette diagonally into thick slices.
- Spread the coarsely ground paste on the slices.
- Bake them at 200 dec C for 5 minutes.
- Serve hot.
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