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Ingredients

Adjust Servings:
1 medium onion
1 big clove garlic
2 medium potatoes
2 medium carrots
1 stalk celery (or 1 celery root 1 medium carrot size)
5 tbsp olive oil
1 courgette or zucchini
4 cherry tomatoes
100 g green peas (either fresh or frozen)
100 g green beans (either fresh or frozen)
1.5 l vegetable broth or water
100-150 g pasta
Salt
Pepper
5-6 leaves basil
Optional:
1 leek
40 g ham
5 stalks green asparagus
Parmesan (for serving)
Minestrone – Vegetable Soup

Minestrone – Vegetable Soup

Features:
  • Dairy-Free
  • Vegetarian
Cuisine:
  • 60
  • Serves 4
  • Medium

Ingredients

  • 1 medium onion

  • 1 big clove garlic

  • 2 medium potatoes

  • 2 medium carrots

  • 1 stalk celery (or 1 celery root 1 medium carrot size)

  • 5 tbsp olive oil

  • 1 courgette or zucchini

  • 4 cherry tomatoes

  • 100 g green peas (either fresh or frozen)

  • 100 g green beans (either fresh or frozen)

  • 1.5 l vegetable broth or water

  • 100-150 g pasta

  • Salt

  • Pepper

  • 5-6 leaves basil

  • Optional:

  • 1 leek

  • 40 g ham

  • 5 stalks green asparagus

  • Parmesan (for serving)

Directions

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Minestrone is one of the most popular Italian dishes. “Minestra” means “soup” in Italian, whereas the suffix “-one is augmentative, so “minestrone” can be literally translated as “thick soup”. Minestrone is cooked from seasonal vegetables. That means, that you can use any of those sold in groceries or grown in your garden, so the flavor of this soup depends on the season. Here are a few ideas for the ingredients: courgette, cauliflower, cabbage, bell pepper, green peas, asparagus, spring onion, fennel, pumpkin.

To enhance the fragrance, you may also add ham, or prepare a vegan dish.

Traditionally, pasta or rice can be added to the soup to make it more nutritious, though on a hot summer day you are free to prepare a lighter variation only with vegetables.

Here I suggest you a recipe for all seasons. In winter, you can use frozen peas and beans, and in summer – fresh ones. But pay attention: if you use frozen vegetables, add them in the end of the cooking (about 10 min before the soup is done), and add fresh ones (except for asparagus) just according to the recipe. Add the asparagus in the very end together with pasta in order not to overcook it.

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Steps

1
Done

First, prepare all the vegetables except for the asparagus. Peel the onion and cut into small cubes. Peel the garlic and chop finely. Cut the caurgette into 1x1 cm cubes without peeling. Discard the celery leaves and cut the stalk into 2-3 mm thick pieces. Peel the carrots and cut into semi- or quartercircles.  Peel the potatoes and cut into 2x2 cm cubes. Cut the cherry tomatoes in half. Cut the green beans into 3-4 cm length pieces (frozen beans are usually already cut).

2
Done

In a pot, warm some olive oil over medium heat. Add the onion and cook for about 3 min until transparent. Add the carrots and celery (add fennel also, if used) and cook together for 2-3 min.

3
Done

Add the garlic and cook for 30 sec (the garlic should not go brown).

4
Done

Add the remaining vegetables (except for the peas and beans, if frozen and the asparagus), mix well.

5
Done

Pour in the vegetable broth or water. Bring to a boil. Then reduce the heat and simmer for 20 min, half covered.

6
Done

Add the frozen peas and beans, cook for another 10 min.

7
Done

If you use the asparagus, trim the stem ends and peel the stalks. Cut off the tops. Cut the stalks into 1 cm thick pieces.

8
Done

Add pasta (and asparagus, if used) and cook it al dente, according to the instructions (approx. 5-7 min).

9
Done

Remove from heat, add the chopped basil leaves and mix.

How to serve:

Serve hot with fresh bread. Pour into the serving bowls and sprinkle with some parmesan.

How to keep:

Can be kept refrigerated for up to 3-4 days.

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Summer Vinaigrette Salad
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Summer Vinaigrette Salad

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