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Before you jump to Winter Minestrone Soup recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Really A Great Product And Can In Addition Be Beneficial For Your Health.
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We hope you got insight from reading it, now let’s go back to winter minestrone soup recipe. To cook winter minestrone soup you need 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to cook Winter Minestrone Soup:
- Take 1 tbsp olive oil
- Use 1 onion, peeled & diced
- Use 1 garlic clove, sliced
- Prepare 2 carrots, peeled & diced
- Get 1 leek, shredded
- Get 400 g tinned tomatoes
- You need 800 mls vegetable stock
- You need 100 g shredded cabbage
- You need 400 g cannellini beans
- Get 80 g wholemeal spaghetti
- Prepare Fresh parsley
- Get Salt & pepper
Steps to make Winter Minestrone Soup:
- In a large soup pan, gently fry the onions, garlic, carrots and leek in the olive oil for 10 minutes.
- Add the stock and tinned tomatoes to the pan and simmer for another 10 minutes.
- Use your hands to break the spaghetti into short pieces, add them to the soup pan with the shredded cabbage and cannellini beans.
- Simmer gently for a further 10 minutes or until the spaghetti is just cooked, with a bit of bite. Stir in a handful of fresh parsley and season to taste with salt and pepper.
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare foods safely to assist stop harmful germs from spreading and growing. It is possible to take some actions to help protect yourself and your family from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food.
Before starting to prepare food After touching raw foods like meat, poultry and vegetables After visiting the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly as well, because wet palms disperse bacteria more readily. Maintain worktops clean
Before you begin preparing meals, it is important worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw meat, poultry, eggs or vegetables you’ll want to wash them thoroughly.
You ought to change dish cloths and tea towels regularly to avoid any bacteria growing on the substance.
Raw foods like meat, fish and veggies may contain dangerous bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat food, such as salad, bread and fruit. That is because these kinds of food will not be cooked before you eat them, so any germs that get on the meals will not be killed.
To help prevent bacteria from spreading:
Don’t let raw food such as meat, fish or veggies touch other food Don’t prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare uncooked meals, unless they have been washed completely first Wash your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Buy raw fish or meat and shop on the bottom shelf of the fridge, where they can not touch or drip onto other foods
Wash, peel or cook vegetables unless these are described as’ready-to-eat' on the packaging
Examine the tag
It’s important to read food labels to make sure everything you’re likely to use has been stored properly (according to some storage directions ) and none of the food is past its’use by' date.
Food that goes away quickly usually has storage directions on the label that say how long you may keep the food and whether it must go from the refrigerator.
This kind of food frequently has special packaging to keep it fresh for longer. But it will go off quickly as soon as you’ve opened it. For instance, you may see’eat in two days of opening' on the label. Use by dates
You shouldn’t use any food after the’use by' date even if the food looks and smells fine, since it might contain harmful bacteria. Best before dates
The’best before' dates indicated on most foods are more about quality than safety. When this date runs out, it doesn’t mean that the food will probably be detrimental, but its flavour, texture or colour might begin to deteriorate.
An exception to this can be eggs, that have a best before date of no more than 28 days after they are laid. After this date the quality of the egg will deteriorate and if any salmonella bacteria are found, they could multiply to high levels and may make you ill.
If your plan is on using an egg after its best before date, make certain you only use it in dishes at which it’s going to be completely cooked, so that both yolk and white are solid, like in a cake or as a hard-boiled egg.
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