Minestrone
Minestrone – Italian Soup Full of Flavor and Health
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Number of servings: 6
If you are looking for a simple and quick soup recipe that brings a touch of Italian flavor to your plate, minestrone is the perfect choice. This versatile dish is based on simple rules but allows you to experiment with ingredients, turning each soup into a unique experience.
Basic ingredients:
- 2 tablespoons of extra virgin olive oil
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 2 medium potatoes, diced
- 1 can of chopped tomatoes (about 400 g)
- 1 liter of vegetable broth or water
- 1 can of beans (about 400 g), drained and rinsed (or peas for a different variation)
- Salt and pepper to taste
- Fresh herbs (basil, oregano, parsley) for serving
Instructions:
1. Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent. This step will add a delicious aromatic base for your soup.
2. Continue with the carrots and celery, sautéing them together with the onion for 5-6 minutes. These vegetables will provide your soup with natural sweetness and a pleasant texture.
3. Add the zucchini and potatoes, stirring well. Let them cook for 5 minutes, stirring occasionally to prevent sticking.
4. Pour in the chopped tomatoes and vegetable broth (or water) into the pot. Bring to a boil, then reduce the heat and let the soup simmer for 20-30 minutes. It is important for the soup to simmer slowly to allow the flavors to blend and concentrate.
5. About 10 minutes before finishing cooking, add the beans (or peas). These protein-rich vegetables will enrich the soup not only with nutrients but also with a delicious flavor.
6. Finally, taste and adjust with salt and pepper as desired. You can add fresh herbs, which bring an extra touch of freshness and flavor to your soups.
Serving suggestions:
Minestrone is best served hot, with a slice of crusty bread on the side. You can sprinkle some grated Parmesan on top for added flavor. Another delicious option would be to drizzle a few drops of extra virgin olive oil on top to enhance the aroma.
Variations:
You can adapt the recipe according to the season and preferences. For example, in spring, you can add asparagus or fresh peas, while in winter, root vegetables like turnips or parsnips. You can also experiment with spices like paprika or chili for a spicier taste.
Minestrone is more than just a soup; it is a celebration of vegetables and flavors that blend perfectly. Whether you enjoy it on a chilly evening or as a quick lunch, this dish will bring you joy and comfort. Try this recipe and let yourself be carried away by the authentic flavors of Italy!
Rule 1. You can add all kinds of vegetables, but you must include beans or peas. Rule 2. Cook on low heat, and the broth should be reduced, and finally, add pasta. I added fresh beans, finely chopped leeks, carrots, parsnips, and celery cut into small cubes with a little olive oil and salt. I poured water into the pot and let it simmer gently. Anyone who wishes can mash some of the ingredients. I also added 2 peeled tomatoes and 2 potatoes. When the vegetables were cooked, I added the broken pasta, and it cooked until the pasta was done and the broth reduced. Serve with grated parmesan and pepper, and olive oil. Enjoy your meal! The Minestrone recipe was proposed by Stella on the recipe forum. Other vegetable recipes can be found here: Monastery Borscht with mushrooms, Orange Cream Soup, Butternut Squash Soup.
Ingredients: Vegetables: green beans (green peas), carrots, celery, leeks, parsnips, potatoes, tomatoes; olive oil, pasta, salt, pepper, parmesan.
