How to Make Martha Stewart's Minestrone | Martha's Cooking School | Martha Stewart
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- Опубликовано: 2 июн 2024
- In this video, watch Martha Stewart make minestrone, one of the best Italian soups. Her recipe takes advantage of classic ingredients to turn out a hearty and healthy meal you can make again and again. Get ready to spend some time in the kitchen, because this dish contains many ingredients, but the final result justifies the effort. Add a dollop of homemade basil pesto to the individual servings for a unique and herbaceous finishing touch.
Get the recipe here: www.marthastewart.com/1543101...
#MarthaStewart #Recipe #Minestrone #Soup #HowTo #food
0:00 Introduction
00:45 How To Prepare Beans
1:37 How To Make Broth
2:50 How To Make Sofrito
5:18 How To Combine Ingredients
8:55 Final Result
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How to Make Martha Stewart's Minestrone | Martha's Cooking School | Martha Stewart 
Хобби
Get the recipe at: www.marthastewart.com/972053/minestrone
no THANKS!
How much did you get paid to threaten the unvaxxed with a sword?
Proverbs 28:17
A man that doeth violence to the blood of any person shall flee to the pit; let no man stay him.
Habakkuk 2:8
Because thou hast spoiled many nations, all the remnant of the people shall spoil thee; because of men's blood, and for the violence of the land, of the city, and of all that dwell therein.
Genesis 9:6
Whoso sheddeth man's blood, by man shall his blood be shed: for in the image of God made he man.
I love how different each minestrone soup is, yet all so delicious! I like pasta and chickpeas added in!
I have never really cared for minestr3 until I tried this recipe...OH MY GOODNESS! The best soup ever!
Watched traveling family show earlier today and in Lafayette Louisiana studying gumbo and found it hilarious of chefs remarks about pigs. They eat everything but the oink.🙃😏😉
This is the most amazing minestrone recipe I've ever seen! Yum!
oh man!.....so delicious. Thank you!
I’m so making this! We are crazy for soups in my house and this looks so yummy! Martha Stewart, you are the best 🌸
We love minestrone soup and I make it often. Sometimes I add these miniature pasta shells to it too!
I use ditalini!
I put basil in mine. Thought you would miss it. Then it came as pesto at the end. Brilliant!
I make this one often. We eat it for lunches during the week. So healthful and delicious!
It ended up exquisite, especially made on shrimp stock 🤤
I haven't watched this channel in years. I used to watch this channel on TV all the time. I forgot about this channel
I know minestrone with pasta ❤ That’s looks like ribollita, but anyway both are delicious 😍😍😍
Thank you Martha!! 💜💜yr fabulous!!
Ditto on the cabbage. 👌
This Minestrone recipe looks so delicious 😋 Martha.
i MADE THIS AND IT IS delicious!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Looks delicious 😋
Love this ❤️
I just made Minestrone yesterday! However, I used canned beans, and chicken stock for mine. Just as yummy!
Delicious 😋
She forgot to mention she added a teaspoon of MRNA
Absolutely!!!! Lololol
Looks delicious! 😋
Milina gledati kako kuhate
I like Minestrone with barley.
I would put little noodles in. Lol
Maravilha!!!😋
😋
Dear. Martha .....you made me so in ...... Of ... all this cooking for
👍👍👍
The recipe does not include the amount of bean liquid to add - which without it the soup would fail ("about 4 cups of the bean cooking water")
Minestra is a soup. The -one suffix means big. Minestrone = big soup
Thank you ☺️
Le agradecería, si la traducción fuera en español.
🥣🧅🫒🫒🫒
What was the point of straining the tomatoes? 😂
I showed pic of my hillbilly stew got 800 views on it
Is there sharpening a sword and slicing the head I mean top of a pineapple involved in this recipe?
What the heck are you talking about??
too many ingredients
“Simmer the sofrito until everything’s translucent.” Huh? Show me a translucent carrot. Also, that sofrito was not just translucent . . . those onions are damn near burnt. Not impressed.
Do you even know how to cook?
It’s quite common to cook onions like this for a long time until it’s brown. These are NOT burnt onions as burnt implies charcoaled. You have to stir all the time until onion caramelize and turn to brown. It’s a technique in French cooking actually. Onion soup for example has browned onion like this in a lot more quantity. That’s the flavor.
You lack very basic foundation cooking knowledge and instead of asking questions you get hostile. Learn to be humble.
@@KittenBowl1 I know what a carmalized onion is. This is from Alex Delany, Bon Apetite (Aug 12, 2018): "Let's start with burnt. When you burn a piece of food, you're allowing the proteins and sugars within it to go past the point of caramelization to a fully-blackened, carbonized state. Burned food is, by definition, overwhelmingly bitter-the other flavors present will be unpleasantly overshadowed by acridness. You know how sometimes you forget to set a timer and only remember that you have cookies in the oven when your smoke alarm starts going off? Yeah: That's burnt. The subtle flavors of butter and sugar and chocolate and whatever else you put in them is barely detectable over the intense sharpness of their burned bottoms. No good!" At no point does he say anything about charcoal. Where'd you get the idea that "burnt" implies "charcoaled"? I've thought for a long time what good chefs new immediately -- Martha Stewart is rich; she was before she was "the" Martha Stewart . So rich, that she can by the best ingredients and and equipment. Half of cooking is ingredients. And, if one lacks technique (like Martha does), then another large percent is eaten up by having machines that will perform the technique for you. The rest is that intangible thing called talent. And, I can guess you know where I fall on that issue . . .
Nope don’t like kale
Aww it’s so good! You can leave it out or use spinach instead
She keeps hitting the side of that enamel cast-iron pot with her spoon. It’s giving me anxiety. Or maybe it’s OK because it’s a wooden spoon?
Yes, wooden spoons are the best for this type of cookware.
Wooden spoons are good luck so feel better.