Name: Minestrone
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Ingredients: 200 g Potatoes; 2 Carrots; 2 Zucchinis; 50 g Spinach; 2 Celery stalks; 4 Tomatoes; 50 g Cooked beans; 200 g Cauliflower; 2 Red onions; 50 g Canned green peas; 4 clove Garlic; 2 tbsp Olive oil; Parsley; Basil; Salt

Print Recipe

Minestrone

Author: IgOrKo Cuisine: Italy Courses: Soup Recipe Keys: Organic Vegetarian

Difficulty: Intermediate Prep Time 30 mins Cook Time 30 mins Total Time 1 hr

Servings: 8 Calories: 639

Best Season: Suitable throughout the year

Description

Any soup that includes vegetables has the right to proudly be called minestrone. The list of ingredients depends on the region of Italy, family traditions, and personal taste preferences. Keep this in mind when ordering minestrone in public eateries - it's unlikely that two chefs in Rome or Florence will serve you the same minestrone soup. And in winter and summer, different vegetables can be found in the market, so it's fair to call this Italian soup seasonal. It can be prepared with either a rich broth or simply with water - both variations are acceptable for Mediterranean residents.

Instructions

First, prepare and wash the vegetables. If you happen to be missing something in your supplies, don't give up on the idea of making this incomparable Italian vegetable soup. Remember that you can vary the ingredients, based on what you have in your fridge and your personal taste.
Peel the onions and cut them in half. Chop the onions and parsley in a food processor (or finely chop them by hand).
Set aside the beans, spinach, and garlic for now.

Dice all the other vegetables into cubes, and break the cauliflower into small florets. Place all the diced vegetables into a deep bowl. Add the chopped onion and parsley to the bowl as well.
Pour a couple of tablespoons of olive oil into the bottom of a thick-bottomed pot and add a couple of cloves of garlic. Sauté them.
After that, remove the garlic, and transfer the chopped vegetables to the pot.
Pour in water, bring the soup to a boil, then reduce the heat and simmer for another 15 minutes, adding salt to taste.
Add the spinach (you can add it without chopping).
Add the green peas and boiled kidney beans. Cook for another 10 minutes. Don't forget to add the remaining garlic at the end. The soup should be quite thick. If you have more broth, don't worry; you can adjust the quantity when serving the minestrone soup into bowls.
In Italy, minestrone is served with hot bread croutons. You can also use homemade crackers or ciabatta bread. And to top it off, add a few shavings of Parmesan cheese as a finishing touch. Enjoy your minestrone soup!