Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, not-exactly minestrone soup. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Great recipe for Not-exactly Minestrone Soup. Another soup (vaguely inspired by the Italian staple) using up vegetables before they "go off" and other ingredients from the larder. If I had any celery, that'd be in too.

Not-exactly Minestrone Soup is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Not-exactly Minestrone Soup is something which I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can cook not-exactly minestrone soup using 17 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Not-exactly Minestrone Soup:

1. Make ready Oil
2. Take onion, chopped
3. Get garlic, chopped
4. Take tomato purée
5. Prepare leek, sliced
6. Make ready carrots, diced
7. Take pepper, deseeded and diced
8. Take chestnut mushrooms, chopped
9. Prepare cherry tomatoes, halved
10. Take tin chopped tomatoes
11. Take vegetable stock. “Marigold” or stock cubes fine
12. Get dried pasta. I’ve used Trofie but otherwise break large types of pasta into pieces
13. Take tin cannelloni beans, drained
14. Take cabbage in strips. The core stalk has also been used, diced
15. Prepare each dried oregano and thyme
16. Take dried basil
17. Prepare Grated Parmesan cheese

If I had any celery, that'd be in too. Basically, just use up any vegetables to hand. I only used the cherry tomatoes as well as the. I am not exactly a minestrone fan and I prefer tomato soup to minestrone, which has a milder tomato taste.

Steps to make Not-exactly Minestrone Soup:

1. Heat the oil in a stock pot or large saucepan. Gently fry the onion for 3 minutes, only stirring to avoid sticking.
2. Add the garlic and fry for a further minute. Then stir in the tomato purée, pepper, mushrooms and the leek and continue to fry gently for another 2 minutes.
3. Stir in the carrots and continue gently frying for 2 minutes or until all the vegetables are nicely softened but not browned. Add the cherry tomatoes and give it all another gentle stir.
4. Add the tinned tomatoes and the stock. Gently but throughly stir, add the oregano, thyme and basil, bring to the boil, reduce to a simmer, put a lid on and cook for 15 minutes.
5. Add the beans and the pasta, stir and continue to cook until the pasta is cooked, around 8-12 minutes.
6. Stir in the cabbage and cook for a further 2-3 minutes. Then season to taste and serve piping hot, with a sprinkling of Parmesan cheese.

But minestrone seems to be a healthier choice as compare to tomato soup (i can be wrong about that). It has a lot of vegetable in it and I find it "flexible" in a way… Some compared it to the soup version of pumpkin pie (but savory). Well, it better be, considering it's made with cream and tahini. However I played around with it a bit and changed some things so it's not exactly the same. I definitely would recommend having a look at some of his vegan recipes as they are amazing by the way!

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