How to make vegetable minestrone soup. How to make minestrone with what you can find at home. For cooking you will need

08.09.2020

Minestrone roughly translated as "soup" or "big soup". This is a rather thick and rich vegetable soup, to which string or dried beans, rice or pasta are necessarily added. Minestrone soup is made from a variety of ingredients.

And, as it is believed, a real Italian minestrone soup consists of about ten or even more types of vegetables.

From seasonal vegetables, Italian minestrone soup must include beans, stem celery, tomatoes and carrots. However, in general, any vegetables are suitable for soup, depending on the season, as we have already noted. So, in Italy, in each region, certain ingredients - vegetables and herbs - can be added to a minestrone dish or, on the contrary, taken away. In the vegetable minestrone, you can add fried ham, ham. That's when the soup becomes even more satisfying.

You can also add grated Parmesan cheese or pesto sauce, finely chopped herbs, spices and, of course, basil to the finished minestrone soup. A lighter but more satisfying vegetable minestrone soup is called minestrina (minestrina).

Classical minestrone soup are celery, onion, fennel and carrots. Also add potatoes and pumpkin. In general, your imagination and the widest scope for culinary creativity are needed here!

Why is minestrone a "soup of the second day"?

There is only one explanation, and quite simple. Try making a minestrone and you'll immediately appreciate the difference between its taste the day it's made and the taste the next day. Everything is trite and simple. It is extremely necessary for the soup to brew well, soak in vegetable aromas, but let the vegetables "make friends" with each other properly.

So, here are a few rules for making real minestrone soup, in addition to the rule of ten vegetables. Minestrone soup can be prepared both in vegetable broth (classic version) and in meat broth. However, the Italians themselves like to cook such a broth on Italian ham (pancetta), or on a ham, as well as on chicken broth. Gourmets prefer to add wine from grapes to minestrone soup.

You can also add any vegetables you like to the minestrone. However, legumes must be present in this dish. Most often it is beans. The most delicious minestrone is obtained from seasonal, most often summer, vegetables. Italians are increasingly using celery, onions, carrots, fennel, potatoes, tomatoes, garlic, zucchini and pumpkin for this soup. Italian minestrone soup is always very rich, thick and satisfying.

In the minestrone classic put pasta made from durum wheat and rice.

Minestrone recipe traditional way cooking is as follows: darken the vegetables until tender, and then chop half with a blender, and leave the other half like that. Then whole vegetables, mixed with chopped ones, stew in olive oil over low heat, which will allow you to get the real “taste” of the traditional minestrone. Do not forget that the best seasonings and spices for this dish are any greens and basil.

italian minestrone soup recipe

Throughout Europe, Italian cuisine is very much in demand and popular. Moreover, some Italian dishes in European rich restaurants have become not only classics, but also their permanent attribute of the menu. The harmonious exquisite taste of Italian dishes, their beautiful names are just a small part of the reasons for the popularity of Italian cuisine. Minestrone Italian is an exquisite and unique vegetable soup made in the best traditions of Italy.

We bring to your attention the recipe for Italian minestrone soup. This is a very tasty minestrone soup with green beans. The taste of this soup with the addition of a few spoons of pesto will sparkle before your eyes with amazing, bright, multi-colored colors, willows, thus you will discover a completely different world for yourself - a world of exquisite taste and gastronomic bliss.

Ingredients:

4-5 pieces of small potatoes.
one piece onion.
One or two garlic cloves
1-2 carrots
half a 200-gram cup of peas
one zucchini.
stalk of celery
half a glass (200 gr.) each of green string beans and French beans
quarter cabbage.
8-10 pieces of cabbage leaves.
herbs - to taste
Parmesan cheese and cheese - to taste.

How to cook minestrone. Finely chop the garlic and onion (you can chop the carrots on a fine grater), fry in olive oil. After frying, add a little water so that it takes no more than 2/3 of the pan. Add all the listed, finely chopped vegetables to the pan and cook until fully cooked. At the end of cooking, you can add tomatoes and beet leaves.

In the meantime, take a separate pan and boil the beans and potatoes in it, which are well kneaded with a fork or wooden spatula after cooking. Combine potatoes, beans with the contents of the first pot and cook it over very low heat. Minestrone vegetable soup is served with parmesan, toasted bread, broth and vermicelli.

Italian Minestrone Soup

Minestrone soup is the most popular dish in Italy and Europe. This is an old dish that has been prepared in different parts of Italy for many centuries. This soup was mainly prepared by rural residents, for whom minestrone soup was an everyday dish. This soup was prepared only with seasonal vegetables.

Minestrone soup slowly moved from rural Italian cuisine to national cuisine. However, in each region of Italy, this soup is prepared differently. We will tell you about cooking minestrone with beans at home, by preparing which you can boast to your family and friends of such a restaurant European, but to some extent, a familiar dish for you. After all, this dish is now being prepared from those products that can be bought here, in our country. Here's minestrone soup, a photo of it.

Ingredients:

Water - 2.5 liters,
bacon and rice - 100 grams each,
tomatoes - 4 pieces,
dried peas - 200 grams,
potatoes, zucchini - 2 pieces each,
onions and carrots - 1 piece,
cabbage - ½ head,
canned beans,
olive oil,
spices marjoram, oregano and basil.

How to make Minestrone the Italian way

We cut the cabbage into strips, and we also cut the zucchini into identical cubes, carrots, potatoes and tomatoes into cubes. Cut the onion into half rings, fry it in advance with bacon in olive oil. We bring the water to a boil, put all the necessary vegetables in it, simmer over low heat for an hour and a half. Pour onion there along with bacon, rice, thoroughly washed and green peas. Cook until all vegetable ingredients are cooked. Sprinkle minestrone soup with grated cheese before serving.

Minestrone soup classic recipe

Minestrone classic - This is another great option for a hearty soup, even for those who are striving to lose weight, since this soup, despite being very nutritious, is also low in calories, because. it is cooked purely in vegetable broth. Of course, Italian classic cuisine is very close to Russian cuisine. Therefore, all those who love to eat vegetables will have dinner or lunch with great pleasure with this very satisfying and very tasty soup! Your attention is a classic minestrone soup recipe with a photo.

Ingredients:

450 grams of tomatoes or tomatoes in their own juice,
200 grams of dry string beans,
400 grams of canned beans,
100 grams short pasta
1 clove of garlic,
zucchini, a large stalk of celery,
potato tuber,
bulb,
2 carrots
dry rosemary - 0.5 teaspoon,
hot and black and red ground pepper,
grated parmesan,
basil,
olive oil,
salt.

How to make classic minestrone

Heat a deep frying pan, pour in olive oil, put carrots, celery, onions sliced into circles into it, pepper with black and hot pepper. Salt, season with rosemary, fry until the onion is browned for five minutes.

Mash the tomatoes with a fork, put them separately in a pan and simmer for two minutes. Cut the zucchini and potatoes into cubes, drain the liquid from the beans, rinse the dry beans thoroughly, put all these vegetables in the pan with other vegetables and simmer for two minutes.

Pour more than 1.7 liters of water into the pan, put everything out of the pan, add chopped green beans, bring all the contents to a boil. Cook vegetables until they are soft. At the end add pasta. Classic minestrone soup season with freshly chopped garlic and basil before serving. Mix the finished soup well one more time, hold under the lid for a little (5 minutes). Pour grated Parmesan into soup bowls.

Real vegetable minestrone. Recipe with photo

This is the most delicious and nutritious vegetable minestrone soup, the recipe of which includes the addition of over 10 vegetables.

We offer to cook minestrone, see the photo below how to cook.

Ingredients:

red medium onion - 1 piece
carrots - 2 pieces (also medium)
celery - 1 piece
hot red pepper - 1/8 teaspoon
fresh rosemary - 1 tsp (or half a teaspoon of cooked, dried rosemary)
tomatoes in their own juice - 450 grams
one potato and one medium zucchini
canned beans - 1 jar
green beans - 250 grams
dry short pasta - 100 grams
garlic, grated parmesan cheese
basil for serving
salt

minestrone soup recipe

Chop carrots, onions and celery very finely. Cut zucchini and potatoes into equal cubes. Drain the liquid from the beans in advance, rinse it, let the water drain. The string beans are cut into small pieces.

Put the pan on the fire, the fire is slightly below average. Heat 1 tablespoon of olive oil on it. Pour celery, carrots, onions, add hot peppers, rosemary, 0.25 teaspoon of ground black pepper. Cook, stirring constantly, for about 5-8 minutes, until the onion is completely golden. Add well mashed tomatoes with juice. Cook this way for no more than a minute, until the liquid from the tomatoes is slightly reduced.

Add zucchini, potatoes and beans. Pour in the vegetable broth (1.5 liters), bring the broth to a boil. After adding the beans, cook until softened. Pour the pasta ten minutes before the vegetable minestrone is ready. Add basil, garlic. Sprinkle with Parmesan cheese.

Minestrone soup, preparing a "big" soup

Minestrone soup in Italy is as frequent a guest on the table as our borscht. This delicious first course has a lot of cooking variations. Even classic recipe does not have clear specifics regarding its constituent components. If you have not tried to cook this dish in your kitchen, you should definitely fix it.

Even if lunch time has already passed, your family will be able to appreciate its taste tomorrow, because Minestrone is considered the soup of the second day. We will tell you the recipe for minestrone soup and you will learn how to cook a popular Italian dish yourself at home.

Cooking minestrone at home

The classic minestrone is also called the “big soup”, and all because it includes a lot of ingredients. These are mainly vegetables, and in the classic minestrone, Italians add only seasonal vegetables grown in their own garden or purchased at the local market.

So the recipe for minestrone depends more on what vegetables are available at the time of preparation, but there should certainly be a lot of them.

In addition to them, the traditional minestrone soup recipe includes vegetable (less often meat) broth, pasta, rice or beans, sometimes pesto is added directly to the plate when served. The main "trick" of the soup, which distinguishes it from the rest of the first courses, is that the vegetables for it are fried slowly and alternately.

Traditionally, some cooked vegetables are puréed in a blender and then added to the pot. As you understand, the color and texture of the soup can vary greatly. Italians believe that the most delicious minestrone soup is just the same on the second day, when all the vegetables give up their aromas and tastes and they all mix into a holistic culinary composition.

Tomato minestrone recipe

After several trials, each housewife will discover her ideal vegetable minestrone, and perhaps the recipe we have proposed with a photo of an appetizing result will just become it.

For cooking you will need:

White beans, canned - half a can.
Bacon - 100g.
Onion - 1 medium.
Hot red pepper - 1 piece.
Potato - 2 small tubers.
Sweet pepper - 1 piece.
Green peas frozen or fresh - half a glass.
A small zucchini.
String beans - 100g.
Fennel - half head.
Tomato juice - half a liter.
Fresh tomatoes - 3 medium in size.
Fresh basil (other herbs can be used)
Parmesan.
Salt, bay leaf.
Olive oil.
A couple of cloves of garlic.

Let's start the cooking process. Italian minestrone soup has the following step by step diagram cooking:

First of all, all vegetables are peeled and cut into small cubes, except for garlic, it will be added with whole cloves.

Bacon cut into small slices.

We take a large saucepan in which our vegetable minestrone will be prepared and pour olive oil into it.

Bacon goes into the pot first. On medium heat, fry it for 3 minutes. It should not brown.

Then add the onion and fennel to the bacon, fry for another 5-6 minutes, stirring occasionally.

Add hot pepper and continue to fry the mixture for about 3 more minutes.

We are engaged in tomatoes, they need to be blanched: we put a small saucepan of water on the stove and wait until it boils. Meanwhile, on the bottom of the tomatoes we make a cross-shaped incision. We throw them into boiling water for just a minute. After that, the skin can be easily removed from the tomato. Kill them with a blender.

We send mashed tomatoes to a saucepan with soup.

Then, after a couple of minutes, add potatoes, sweet peppers, peas, zucchini, green beans and simmer vegetables for 7 minutes.

Then pour in the tomato juice and white beans. Mix everything and simmer for another 7 minutes.

Add water, salt, bay leaf and garlic cloves. Now our minestrone soup should boil for 10-12 minutes.

In the meantime, chop the basil and three parmesan on a fine grater.

We take out bay leaves and garlic, so that they do not interfere with anyone.

first course with tomato juice

RECIPE: MINESTRONE SOUP CLASSIC

Ingredients for the recipe:

Bulgarian pepper - 100 g
Potato - 100 g
Zucchini - 100 g
Onion - 100 g
Carrots - 100 g
Green peas (frozen) - 70 g
Spinach - 10 g
Pasta (small) - 30 g
Garlic -2 cloves
Chicken broth - 500 ml
Sunflower oil - 20 g
Salt - to taste
Pepper - to taste

Minestrone vegetable soup classic recipe

The classic Italian dish is minestrone soup, which is made from fresh vegetables. The word "minestrone" itself is literally translated from Italian as "deep land" - it received such a name because of its density and richness. If it is cooked correctly, then, as they say, "a spoon should stand in a plate"!

Required ingredients for minestrone are carrots and celery. But for the dish, you can take any fresh vegetables, as well as add pieces of ham, which makes the soup even richer and thicker. But still, the main feature of this soup is the number of vegetables: the more there are, the more varied they are, the better! Before serving in a minestrone, pesto sauce or grated parmesan cheese is sometimes added and garnished with chopped herbs.

The quantity indicated is for 2 servings!

Peppers, carrots, potatoes. cut zucchini into cubes. Chop the garlic.
Heat sunflower oil in a saucepan. Add carrots and onions. Fry.
Gradually add garlic and pepper. The main thing is not to overdo it!
After a while, lay out the chopped potatoes and zucchini. Fry 5-7 min.
Pour chicken broth over vegetables. Boil 7-9 min.
Boil pasta in a separate bowl.
When the pasta is ready, add them to the vegetables in the broth. Throw out the peas.
Salt and pepper. Boil 10 min.
Place spinach in a deep bowl. Pour in the soup. You can apply. Bon appetit!

Authentic Italian minestrone is a thick rustic soup of seasonal vegetables with pasta, parmesan and basil crumbled into it when served. Sometimes pieces of ham are added to the minestrone - prosciutto. Or use rice instead of pasta, and pesto instead of parmesan.

From region to region of Italy, the set of vegetables in the minestrone recipe can change: be richer - with the inclusion of asparagus or dry beans, fennel, celery and a long list of Mediterranean diet vegetables, or light. And a set of herbs, of course. But that's not the point. The essence of minestrone is in the technology of cooking vegetables - their unhurried frying, followed by partial pureing. This makes the soup very thick and flavorful.

Minestrone is one of those recipes where understanding the nuances is important, and the result is such that it is better to cook and try once than tell ten times.

Preparation time: 25 minutes/ Cooking time: 1 hour/ Servings: 6 pcs.

Ingredients

To make Minestrone, you will need:

zucchini zucchini 300g
onion 100g
potatoes 150g
carrot 70g
tomatoes 200g
Bulgarian pepper 150g
small pasta 50g
garlic 1 clove
hard cheese 20g
olive oil 7 tbsp
water 1250 ml
salt 2 tsp

Cooking

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It is customary to make vegetable cuts for minestrone miniature, all pieces are approximately the same size - a little more than a pea, and this is not a whim, but a technology: finely chopped vegetables absorb olive oil well when frying and do not lose their shape when cooked. In addition, due to the size, they cook quickly. Thoroughly fried, with a preserved crust, pieces of vegetables that have not lost their juiciness when stewing are the goal of the first stage of preparing minestrone.

Cut the onion and carrot into small cubes. In order to somehow mark bell pepper in soup (let's make an exception for pepper), cut it not into cubes, but into thin strips. The soup will be much more elegant if you use bell peppers. different colors.

Cut the zucchini in half lengthwise, remove the seeds and cut into small pieces. If your zucchini is mature enough and the skin has already turned stale, it is best to peel it off so that there are no coarse fibers in the soup.
Ripe tomatoes are peeled and cut into small slices, during frying they will release juice and lose their shape, so the size of the slices is not so important.
Potatoes need to be washed, peeled and cut into small even cubes. While we are roasting vegetables, I advise you to soak the potatoes in cold water.

When heating 5 tablespoons of oil in a deep-bottomed pan, make sure that the oil does not get too hot, especially if you are using refined olive oil. Vegetables for minestrone should be sautéed over low heat, simmer, so once the oil is hot, put in the chopped carrots and onions and fry, stirring for about 5 minutes, until the onions become translucent.

Add bell pepper and garlic, cut into thin slices, into the pan and continue to fry, stirring for about 5 minutes. The combination of onions, garlic, peppers and carrots with olive oil fills the kitchen with the unique flavor of the vegetable season.

Add chopped zucchini to the vegetables in the pan, pour in another 2 tbsp. olive oil and continue to fry over low heat for 15 minutes.
We spread the chopped tomatoes in the pan and fry, stirring, for 5 minutes, during which time all the slices of zucchini will already become transparent.

Put the fried vegetables in a bowl. Some cooks prepare minestrone in a heavy-bottomed saucepan, in which they fry vegetables, and then pour water over them and continue to boil the soup.

Pour vegetables 1250 ml necessarily cold water, so that they do not lose their bright colors, and bring to a boil. We will also cook the soup on a slow fire.

When the soup boils, add salt and run the prepared potatoes. Despite the fact that the potatoes are finely chopped, it is better to cook them for 15-20 minutes, for a richer soup.

Remember, I wrote that minestrone is a soup that consists of half blended vegetables? Right now it's time to knead most of them and keep the smaller part unchanged so that the soup remains textured, not pureed. We take out a small part of boiled vegetables with a slotted spoon and set aside for a while.

Blend the remaining vegetables in the broth with an immersion blender until smooth. Just don't try to turn them into semolina! Let the pieces not crushed to the end remain, nothing terrible will happen. The main thing in this action is the effect: interpenetration, mixing of tastes.

Bring the soup to a boil and start the small pasta. For soups, Italians use miniature pasta - horns, stars, shells. I broke the rule a little and sent not very small heart-shaped pasta to the soup. But it's beautiful! Cook the pasta for 2-3 minutes, and that's it. Having insisted, they will certainly reach full readiness.

How is minestrone served? Cheese, basil, pesto - all this is served on a plate. Or put on the table, where everyone is free or not free to supplement the minestrone with flavors himself.

Regardless of whether you love Italian cuisine or treat it very calmly, once in your life you should definitely try cooking a real Italian vegetable soup - Minestrone.

Minestrone is very popular in Italy

Firstly, this is a beautiful dish, with a beautiful name and a stunningly beautiful taste. Secondly, there are ONLY 210 kcal in a bowl of this soup, despite the fact that its benefits for the body and figure are practically invaluable! And in general, your loved one must finally admit that healthy eating- it's not "Beeeeeee ...".

Minestrone is a very popular dish in Italy. Those who have been to Europe must have noticed that Europeans have a completely different attitude to soups than we Russians. If Europeans want something thin and hot, they order regular meat broth. And all the so-called European soups are sort of like not soups, but rather mashed vegetables. Minestrone is no exception. This is such a rich, mashed and slightly liquid stew from a large number vegetables.

By the way, there are really a lot of vegetables in the classic version of the soup - at least ten different types. Add to this meat, bacon or poultry broth, cheese dressing, pesto sauce and be sure not to forget the pasta. Get not soup - soup!!! But this is how the name of the soup is translated from Italian. What can I say, original...

If you set yourself the goal of getting the taste of the same as in Italy, then relax. The fact is that in each region the “boot” of Minestrone is cooked in its own way. Just like ours - borscht or okroshka. Therefore, feel free to experiment with the composition. The main thing is to follow the general rules:

1. Vegetables need to be fried, and then stewed over a SLOW fire, slowly. Be patient and free up time. For everything about everything you will need 1.5-2 hours.
2. Vegetables should be taken seasonal. Don't chase "chemical" bell pepper in the middle of winter, but replace it with something more useful.
3. Some legumes should be present in the soup - peas, chickpeas, beans. Of course, fresh, green ones are better.
4. Some of the vegetables in the soup should be mashed, some should be hard.
5. We add pasta or pasta only durum varieties, otherwise all the usefulness is down the drain.
6. Do not skimp on greens - basil, parsley - the more the better.
7. Minestrone should be thick. The more variety of vegetables you use, the better. Let not 10, but 7 or 8 species should be present.

The recipe for Italian Minestrone soup, which you will read below, does not claim to be the only true one. However, it will serve as a guide for you in your own research. So let's start.

To prepare six servings of soup, we need:

1 small zucchini;
1 large or 2 small onions;
2 medium potatoes;
1 carrot;
2-3 tomatoes;
2 sweet bell peppers, as many colors as possible;
50-60 gr. durum wheat pasta or small pasta;
1 clove of garlic;
250gr. green beans
20g. any hard cheese;
100 ml. olive oil;
1.2 liters of water;
greens (basil, parsley, oregano, etc.) and spices (salt, black, red pepper, chili pepper, pesto sauce) to taste;

Cooking delicious Italian vegetable soup

The preparation of Italian Minestrone soup begins with the preparation of vegetables: they must be thoroughly washed in running water and clean from the skin, stalks, seeds. If the zucchini is young, you can not remove the skin from it, otherwise it is better to peel it all the same so that there are no solid particles in the finished soup. Zucchini, potatoes, carrots, onions cut into small cubes of the same size. Soak beans (if dry) in water. Sweet bell pepper cut into thin and small strips.

We take a pan with a thick bottom, a cauldron, a saucepan or a deep frying pan and heat 3 tbsp. tablespoons of olive oil. The oil must not boil! We send carrots and onions to the heated oil. Fry them over low heat for about five minutes, until the onion becomes translucent.

Next, we send bell pepper and finely chopped garlic to the onions and carrots, let them fry for another five minutes. Then pour 4 more tablespoons of olive oil into the pan and add the zucchini. Stir the soup mixture thoroughly from time to time and simmer the vegetables for fifteen minutes over the same low heat.

Peeled tomatoes and beans are sent last to the pan. They need to be allowed to fry for nothing: five minutes.

After all the vegetables are fried, pour cold water into the container and put on fire. We wait until the water boils, and then throw in the potatoes. Now we wait 20 minutes until the potatoes are thoroughly boiled, and the soup acquires a rich taste. We turn off the fire.

We take out some of the cooked vegetables from the container with a slotted spoon and put them on a plate to cool. Those vegetables that remained in the pan must be carefully chopped with a blender.

We return the postponed vegetables to their place, and put our bowl of soup back on the fire and boil. We throw the pasta into boiling water, boil it until half cooked, add spices, boil for another 1-2 minutes and turn off the heat.

Congratulations - your Italian Minestrone soup is ready! Do not forget to decorate it with cheese and herbs before serving.

Sometimes it seems that for Italians, minestrone, like borscht for us, is something global, super popular and very soulful. The name itself contains respect for this first course: minestra - soup, ending -one - magnifying. Thus, a large soup is obtained. This means that the dish is quite complex, and consists of a large number of ingredients.

Despite the apparent complexity and the number of different ingredients, this is a light, mostly vegetable soup, to which small soup paste is added, less often rice. Depending on the season, region and mood, the vegetable composition varies widely. Sometimes the soup is prepared with chicken or meat broth, but vegetable soup is much more common.

As a rule, legumes are present in the minestrone - chickpeas or lentils, beans, peas. In addition, the usual soup vegetables - onions and carrots, celery, potatoes, different types cabbage. Often add peeled tomatoes. Similar soups have been known since the times of Ancient Rome, but tomatoes and potatoes got into the soup after the discovery of the New World. Well, most Italian soups, all kinds of greens and sauces based on it, cannot do without this.

Due to the fact that there is no constant and generally accepted recipe for soup, the dish may vary depending on the region. Sometimes the vegetables are taken out of the broth and chopped - the soup is thick like mashed potatoes. More liquid options involve the use of vegetables in the form of pieces of different sizes. In addition, vegetables can be slow sautéed for soup, or used raw.

There are many regional variants of minestrone, which differ in composition and cooking method. For the most part, the differences appear in certain ingredients typical of a particular region - pesto, tomato paste, spaghetti, etc.

The basis of the soup is the broth, this is important. A decoction of vegetables or meat broth should be rich and aromatic. Even if the vegetables are not fried before boiling, this is not difficult to achieve if you use a lot of fresh vegetables. Moreover, it is not necessary to use them all in the soup. It is noteworthy that in modern supermarkets, frozen sets of prepared vegetables for soup are sold in abundance.

Minestrone - Italian vegetable soup

Ingredients (2 servings)

Small pasta (anelli, stelline, filini) 2-3 tbsp
Carrot 1 pc
Onion 1 pc
Cherry tomatoes" 5-6 pcs
Green beans 50 g
Green peas 50 g
Broccoli 1 piece
petiole celery 1-2 pcs
Zucchini or zucchini 1 PC
Garlic 1-2 cloves
Pesto 2 tbsp
Green basil for serving
Salt, black pepper, dry mix of Italian herbs spices

The easiest and most delicious version of minestrone comes from Liguria - minestrone alla genovese. As a rule, this dish is prepared on a rich vegetable broth, with the addition of legumes - peas, green beans and dry borlotti beans, a lot of vegetables and herbs. The peculiarity of the dish is the addition of pesto sauce made from Genoese green basil, parmesan, pine nuts, garlic and the best olive oil. This gives the soup a special unique taste.
Vegetables and pasta for soup
We prepared the soup from the vegetables that were available, focusing on seasonality and availability. For the broth, we took a carrot and a large onion, a large stalk of celery, two cloves of garlic - not peeled. And also 50 g of frozen young peas and chopped green bean pods are generally all-season vegetables. For the soup, we used raw vegetables, but they can be fried a little in 1 tbsp. olive oil. Peel carrots and onions, cut into large cubes. Coarsely chop the celery stalk as well. Put all the vegetables in a saucepan and pour 5-6 glasses of cold water.
Peel and cut vegetables, cook broth
Put 1 tsp into a clean piece of cloth or sachet. dry aromatic herbs that are used in Mediterranean or Italian cuisine. As a rule, these are oregano, basil, savory, dill and parsley. You can also put garlic cloves in there. Tie up the fabric and put the bag into the water. Put the pot on the fire and bring to a boil. Cook vegetable broth at a low boil for 30-40 minutes. After that, add fine pasta in the minestrone, which is used for first courses. In extreme cases, you can finely break up regular spaghetti.
Add fine pasta to soup
The packaging of the pasta indicates the boiling time for which the manufacturer guarantees the degree of readiness al dente. Boil the pasta for half of this time. Then add chopped broccoli florets and diced zucchini or zucchini to the soup. Cabbage and zucchini are cooked quickly, literally 3-4 minutes. But they shouldn't be digested. In boiled inflorescences and zucchini, a subtle hardness should be felt. Just before the end of cooking season the soup with salt and pepper to taste with black pepper. Discard the bag of spices and garlic.

Minestrone is a traditional Italian soup made from seasonal vegetables. Therefore, taste and appearance will depend on where and when the dish is prepared. But there are also common points that make this soup so fragrant and satisfying.

The advantage of minestrone is that it can be made from almost anything. Initially, it was made from what the hostess had in the kitchen. The main ingredients of the soup, in addition to vegetables, are beans. But even they can be replaced if desired.

For Minestrone you will definitely need:

1 onion;
1-3 carrots;
a few cloves of garlic.

In addition, Italians almost always put 2-3 stalks of celery in their soup.

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Then choose vegetables depending on the time of year and availability. AT cold period you can add cabbage, a few beets, frozen broccoli to the soup, cauliflower and string beans. In summer and early autumn, zucchini, zucchini, Bell pepper, tomatoes, green peas and pumpkin.

Don't use brussels sprouts and arugula as they can overpower other vegetables.

Of the greens, spinach, parsley, rosemary, basil and thyme are most often used.

Potatoes, legumes (such as beans, chickpeas and lentils), pasta, and even barley will make the soup rich.

What kind of broth do you need

As a rule, ordinary water is added to the minestrone. Absorbing the taste and aroma of roasted vegetables, it becomes a rich vegetable broth.

However, some still prefer to make soup on already prepared or other meat broth.

Italians love pork leg broth on the bone and pancetta. It can be replaced with fried bacon.

The secret to making a fragrant minestrone is in very slow frying of vegetables. Dice the carrots and celery and mince the garlic. Put them in a saucepan with a few tablespoons of olive oil and fry over low heat for about 10 minutes until the vegetables soften.

Then add the remaining vegetables, also diced, and fry for 15 minutes. You can put 2-3 tablespoons of tomato paste.

Pour vegetables with 1.5-2 liters of water or broth, season with salt, ground black pepper and other seasonings of your choice. Bring soup to a boil over medium heat.

To make the soup even thicker, some people prefer to puree half of the cooked vegetables in a blender.

Reduce heat, add chopped herbs, and pasta, cubes, or rice. Boil until the last ingredients are ready.