Minestrone soup
Minestrone soup is a warming dinner dish filled to the brim with vegetables, pasta and herbs. You can boldly use seasonal vegetables in it and combine any vegetables, thanks to which you will get a new, interesting taste of this soup every time. Popular vegetables used in minestrone are potatoes, kale, cabbage, carrots, beans or even celery. Traditionally, this soup was made from leftover vegetables, which is why seasonal vegetables work great in it. The whole thing is combined with herbal broth with the addition of tomatoes and, of course, there is no shortage of pasta.
Minestrone is filling, substantial, and tasty, and an additional accent is given to it by the parmesan cheese with which it is served. I like this recipe for minestrone because apart from its delicious taste, it is easy to prepare. It tastes delicious when it’s served with crispy bread, baguette, roll or toast. The version below is for a vegetarian soup, but not vegan. However, it can be prepared in a vegan version, all you need to do is eliminate the parmesan cheese.
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Ingredients for Minestrone soup.
- 200 ml water
- 80 g pasta
- 250 g canned cannellini beans
- 400 g canned tomatoes
- 100 g carrot
- 2 bay leaves
- 2 springs of rosemary
- 5 springs of thyme
- 2 big cloves of garlic
- 100 g celery stick
- 100 g savoy cabbage
- 50 g kale
- 100 g onion
- 2 tablespoons of olive oil
- 1 and 1/4 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of chilli flakes
- 1 l vegetable broth
Additionally:
- grated parmesan for serving
How to make Minestrone soup.
Pour olive oil into a pot, heat it, then add diced onion, bay leaves, herbs, sliced carrots and celery sticks. Fry on medium heat for 6-7 minutes, stirring occasionally. Next, add mashed garlic and fry it for a minute. Then add cabbage cut into strips, canned white beans, canned tomatoes, kale, salt, pepper, vegetable broth and chilli. Bring them to a boil and from that point cook for 20 minutes, on medium heat tending to low, stirring occasionally. After that time, add pasta, pour in water and cook for 10-12 minutes or until pasta is soft. Serve the soup with grated parmesan cheese.
Good to know when making Minestrone soup.
You can use any type of pasta in this recipe. In this particular case, I used grano duro semola pasta.
Before serving the soup, remove the sprigs from the rosemary and thyme. The herbs can be tied with a string when added to the soup, then they will be easier to remove. Fresh herbs can be replaced with dried herbs.
Do you like Italian cuisine? If so, try our recipe for Italian tiramisu.
