I Mixed 2 Minestrone Recipes To Make THIS! | Chef Jean-Pierre

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water + bouillon cubes

Homemade broth is lower in sodium and more flavorful.

pasta

🥗Healthier: whole grain pasta

💰Cheaper: rice

Whole grain pasta adds fiber, while rice is often less expensive.

fresh basil

🥗Healthier: dried basil

💰Cheaper: no substitute

Dried basil is more accessible and has a longer shelf life.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: no substitute

Fresh tomatoes can enhance flavor but may not be as affordable year-round.

Chop onion, celery, carrots, and potatoes into small dice.

Heat a large pot over medium heat and add the chopped vegetables.

Saute the vegetables until they start to soften, about 30 minutes.

Add minced garlic and cook until fragrant.

Pour in vegetable stock to cover the vegetables.

Let the mixture cook for about 30 minutes until the vegetables are tender.

Add green beans and season with salt and pepper.

Add canned beans with their liquid to the pot.

Stir in the chopped escarole and let it cook for another 15-20 minutes.

Add pasta to the soup and cook until al dente, about 10 minutes.

Stir in fresh basil and let it cook for a few more minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary