Vegetable Creamy Minestrone Soup Recipe

Healthy Creamy Minestrone Vegetable Soup Recipe

Vegetable Soup is really very good for health. Creamy Minestrone vegetable soup is mouthwatering. Minestrone soup is thick. Italian origin made with vegetables. Today we decided to share the Recipe of Creamy Minestrone Soup which is as below.

Recipe Instruction for Creamy Minestrone Vegetarian Soup

  1. Ingredients


    4 Tbsp Fresh Butter

    2 Bay Leafs

    4 Cup Finely Chopped Mixed Vegetables

    1/8 Cup Dried White Beans soaked & boiled

    8 Cup White Vegetable Stock

    2 Tsp Salt

    2 Cup Thick Milk

    Fresh Ground Pepper as Need

  2. Garnishing Ingredients:


    2 Tbsp Grated Parmesan Cheese

    2 Tbsp Finely Chopped Basil

    2 Tbsp Finely Chopped Parsley

    2 Tbsp Finely Chopped Garlic

    healthy vegetarian soup

  3. Preparations:

    First we need a wok for melting the butter. Saute the vegetables & boiled White Beans for 2 minutes. Add Bay Leaf, Vegetable Stock,Pepper & Salt. Bring to boil. Simmer for 6-8 minutes. When we ready for serving then stir in milk or cream. Now we garnish with Basil, Parsley, Cheese & Garlic. Now instantly serve hot.

What is Soup ?

We all know very well that soup is a liquid food. Peoples love to try heat or cold according to there needs. In traditional french cuisine soups are classified into thick & clear soup. The established Frenchclassifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starchbisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggsbutter, and cream. Other ingredients commonly used to thicken soups and broths include egg,ricelentilsflour, and grains.

Evidence of the existence of soup can be found as far back as about 20,000 BC. Boiling was not a common cooking technique until the invention of waterproof containers. Animal hides and watertight baskets of bark or reeds were used before this. The word soup comes from French soups,which comes through Vulgar Latin suppa from a Germanic source, from which also comes the word “sop”, a piece of bread used to soak up soup or a thick stew.

Dried Soups

Dry soup mixes are sold by many manufacturers, and are reconstituted with hot water; other fresh ingredients may then be added. The first dried soup was bouillon cubes; the earlier meat extract did not require refrigeration, but was a viscous liquid. East Asian-style instant noodle soups include ramen & seasonings. Western-style dried soups include vegetable, chicken base, potato, pasta and cheese flavors.

Canned Soups

Condensing soup allows soup to be packaged into a smaller can and sold at a lower price than other canned soups. Since the 1990s, the canned soup market has burgeoned, with non-condensed soups marketed as “ready-to-eat”, so they require no additional liquid to prepare. Microwaveable bowls have expanded the “ready-to-eat” canned soup market even more, offering convenience, and making for popular lunch items.

In response to concerns over the negative health effects of excessive salt intake, some soup manufacturers have introduced reduced-salt versions of popular soups.Today, Campbell’s Tomato, Cream of Mushroom, and Chicken Noodle are three of the most popular soups in America. Americans consume approximately 2.5 billion bowls of these three soups alone each year. Other popular brands of soup include Progresso.

History of Minestrone

The word minestrone, meaning a thick vegetable soup, is attested in English from 1871. The main dish of a meal would have been pulte during time of Roman Kingdom. Spelt flour was also removed from soups, as bread had been introduced into the Roman diet by the Greeks, and pulte became a meal largely for the poor.The ancient Romans recognized the health benefits of a simple or “frugal” diet and thick vegetable soups and vegetables remained a staple.

Marcus Apicius’s ancient cookbook De Re Coquinaria described polus, a Roman soup dating back to 30 AD made up of farro, chickpeas, and fava beans, with onions, garlic, lard, and greens thrown in. As eating habits and ingredients changed in Italy, so did minestrone. Apicius updates the pultes and pulticulae with fancy trimmings such as cooked brains and wine. The introduction of tomatoes and potatoes from the Americas in the mid-16th century changed the soup by making available two ingredients which have since become staples.

The tradition of not losing rural roots continues today, and minestrone is now known in Italy as belonging to the style of cooking called “cucina povera” meaning dishes that have rustic, rural roots, as opposed to “cucina nobile” or the cooking style of the aristocracy and nobles.Like many Italian dishes, minestrone was probably originally not a dish made for its own sake. In other words, one did not gather the ingredients of minestrone with the intention of making minestrone.

The ingredients were pooled from ingredients for other dishes, often side dishes or contorni plus whatever was left over, rather like the pulte.There are two schools of thought on when the recipe for minestrone became more formalized. One argues that in the 17th and 18th centuries minestrone emerged as a soup using exclusively fresh vegetables and was made for its own sake, while the other school of thought argues that the dish had always been prepared exclusively with fresh vegetables for its own sake since the pre-Roman pulte, but the name minestrone lost its meaning of being made with left-overs.

As eating habits and ingredients changed in Italy, so did minestrone. Apicius updates the pultes and pulticulae with fancy trimmings such as cooked brains and wine. The introduction of tomatoes and potatoes from the Americas in the mid-16th century changed the soup by making available two ingredients which have since become staples.

The tradition of not losing rural roots continues today, and minestrone is now known in Italy as belonging to the style of cooking called “cucina povera” meaning dishes that have rustic, rural roots, as opposed to “cucina nobile” or the cooking style of the aristocracy and nobles.Like many Italian dishes, minestrone was probably originally not a dish made for its own sake. In other words, one did not gather the ingredients of minestrone with the intention of making minestrone.

The ingredients were pooled from ingredients for other dishes, often side dishes or contorni plus whatever was left over, rather like the pulte. There are two schools of thought on when the recipe for minestrone became more formalized. One argues that in the 17th and 18th centuries minestrone emerged as a soup using exclusively fresh vegetables and was made for its own sake, while the other school of thought argues that the dish had always been prepared exclusively with fresh vegetables for its own sake since the pre-Roman pulte, but the name minestrone lost its meaning of being made with left-overs.