Minestrone

Minestrone is a traditional Italian soup, or rather a one-pot meal. It is a really variable meal, let’s
tailor your minestrone to your taste. This time I chose not the one with tomatoes, offered in
restaurants, but a light but nourishing minestrone soup made with twelve vegetables.

  1. If you choose dried pinto beans, you should put to soak the night before they are to be
    prepared, and pre-cook them before adding them to your minestrone soup. By canned
    pinto beans please quit this step.
  2. Cut your vegetables first. Cut potatoes, cauliflower, pumpkin and zucchini into ½ inch
    cubes, slice the leek in half lengthwise than slice the leeks into thin rings, cut tomatoes
    into small pieces.
  3. minestrone
    Cut your vegetables into cubes

    minestrone
    Cut tomatoes and leek into small pieces

  4. Grate your carrots, celery and garlic, or you can even use a hand-held blender, than put a
    small amount oil in a large pot, and sauté your veggie puree gently. Italian cuisine
    traditionally prefer vegetable puree than chopped vegetables. Use no vegetables chopped
    into large chunks, but pureed vegetable mix – as most Italian recipe follows. Cook until most
    of the liquid has evaporated, then add bacon and continue to sauté for some minutes.
  5. minestrone
    Carrot, celery, onion, garlic and bacon
  6. Add all your chopped vegetables, green peas and pinto beans. Pour just enough water to
    cover it and salt to taste.
  7. minestrone
    Add vegetables
  8. Save your Parmesan rinds and plop them into your minestrone. It’s a really planful way of
    reusing! Cover with lid and continue simmering your vegetable mix for about 5 minutes more
    until soft.
  9. minestrone
    Add Parmesan rinds
  10. Before serving: add chopped parsley and basil leaves, spice with pepper and pour in a small
    amount of extra virgin olive oil.

How to serve minestrone

In Italy minestrone is a so-called “primo piatto”, a starter. They eat minestrone or pasta before
the main dish. Serve it as a soup, or you can even serve it with a slice of fresh baked white
bread as a one-pot meal on a hot summer day./

Notes for vegetarians and vegans: without using bacon and Parmesan cheese, it makes a
delicious vegan soup!

Variations For Minestrone

Minestrone has countless variations through different add-ins and falvoring agensts. Each
vegetable is optional and substitutable – e.g. you can choose seasonal veggies.Thereis no set
recipe for minestrone, since it is usually made out of whatever veggies are in season, but in
Italy minestrone is made out of at least 10 different vegetables. The main ingredients can be
tomato, it can also be made with pastry or even with rice. In Liguria (the province of Genoa)
minestrone is usually enriched with pesto, or you can even jazz up your minestrone with
Parmesan cheese, to get a characteristic taste.

Minestrone

Try it now, experiment with different ingredients and create your own favourites! Enjoy
your meal !

Minestrone

Minestrone

Balazs
0 from 0 votes
Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins
Course Soup
Cuisine Italian
Servings 8 servings

Ingredients
  

  • 1/3 pound (150 g) cauliflower
  • 1 large onion
  • 1/2 pound (200 g) pinto beans
  • 1/2 pound (200 g) green peas
  • 3/4 pound (300 g) tomato
  • 1/3 pound (150 g) leek
  • 2 stalks of celery
  • 1/2 pound (200 g) pumpkin
  • 2 medium zucchinis
  • 40 g sliced, chopped smoked bacon
  • 1 clove garlic
  • 4-5 basil leaves
  • 2-3 tablespoon oil
  • Parmesan rinds unused
  • 1 bunch parsley
  • salt
  • pepper

Instructions
 

  • If you choose dried pinto beans, you should put to soak the night before they are to be prepared, and pre-cook them before adding them to your minestrone soup. By canned pinto beans please quit this step.
  • Cut your vegetables first. Cut potatoes, cauliflower, pumpkin and zucchini into ½ inch cubes, slice the leek in half lengthwise than slice the leeks into thin rings, cut tomatoes into small pieces.
  • Grate your carrots, celery and garlic, or you can even use a hand-held blender, than put a small amount oil in a large pot, and sauté your veggie puree gently. Italian cuisine traditionally prefer vegetable puree than chopped vegetables. Use no vegetables chopped into large chunks, but pureed vegetable mix – as most Italian recipe follows. Cook until most of the liquid has evaporated, then add bacon and continue to sauté for some minutes.
  • Add all your chopped vegetables, green peas and pinto beans. Pour just enough water to cover it and salt to taste.
  • Save your Parmesan rinds and plop them into your minestrone. It’s a really planful way of reusing! Cover with lid and continue simmering your vegetable mix for about 5 minutes more until soft.
  • Before serving: add chopped parsley and basil leaves, spice with pepper and pour in a small amount of extra virgin olive oil.

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