Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, veggie-packed minestrone. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Veggie-Packed Minestrone is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Veggie-Packed Minestrone is something that I have loved my whole life. They are fine and they look fantastic.

A Veggie-Packed Minestrone With Pesto Soup Recipe. It's the most delicious way to get your vegetable fix for the day. By David Zinczenko and Matt Goulding.

To get started with this recipe, we must first prepare a few ingredients. You can have veggie-packed minestrone using 15 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Veggie-Packed Minestrone:

1. Get Garlic
2. Make ready Olive oil
3. Make ready Bacon (or ham or sausage)
4. Get Carrot, medium
5. Take Onion, medium
6. Prepare Potatoes
7. Make ready Cabbage
8. Take Canned tomato (chopped)
9. Take Water
10. Take Consommé bouillon
11. Take Salt
12. Make ready Pepper
13. Get Bay leaf
14. Get Parmesan cheese
15. Make ready for garnishing Parsley

The veggies, pasta and beans are all nice and soft so are great for bubs and toddlers to smush and mush, you can even puree or mash small portions for little ones who prefer smoother soups and to encourage the transition to family food. This delicious soup is perfect comfort food, and more like a stew than a soup. This vegan minestrone soup came about from a reader suggestion (love those, keep 'em coming!) and I am now a huge fan of minestrone soup. This vegetable-packed minestrone soup recipe is inspired by a popular Weight Watchers vegetable soup recipe.

Steps to make Veggie-Packed Minestrone:

1. Slice the bacon to 1 cm thick, cut the garlic cloves in half, remove the sprout, and chop vegetables into 1 cm cubes.
2. Put olive oil and the minced or thinly sliced garlic in a frying pan, and fry over low heat until light brown.
3. Add the bacon and sauté (I used ham in the photo).
4. Add the carrots.
5. Then, add the onions, and a pinch of salt to bring out the sweetness.
6. Sauté until the onions become tender and sweet.
7. Add the cabbage.
8. Sauté the until the cabbage becomes tender.
9. Add the whole tomatoes, bay leaves, and water.
10. Bring to a boil, add the consommé, and skim off any scum that rises to the top. Simmer for about 30 minutes.
11. Add the potatoes at this stage to prevent overcooking to the point of breaking apart. Simmer for 15 minutes, then add salt and pepper to taste.
12. Transfer to individual serving bowls, sprinkle in Parmesan cheese and parsley, then serve.

That way you always have an easy, delicious vegetable soup to start your meal or to eat for lunch. Think of this vegetable minestrone recipe as a starting point. I created this soup after becoming tired of the excess salt and lack of veggies in canned minestrone. I recalled a great bowl of minestrone that was overflowing with rich vegetables at the 'Sheepherder's Inn' in Sacramento, California. Great with a hearty bread, romaine salad and a nice Merlot!

So that is going to wrap this up for this special food veggie-packed minestrone recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!