Secrets of making minestrone soup like in Italy

Want a comforting and warming dish? It’s time to go to the kitchen to make the famous minestrone soup, this Italian soup with 1001 recipes. We share with you ours and tips to achieve this.

Immediate boarding to Italy! If the country offers colorful recipes that generally smell good of summer and sun, there is also a dish that can bring gourmets together when the temperature starts to drop: minestrone soup. Delicious, smooth and perfect for this autumn or winter, this soup is available according to your wishes and vegetables found in the gardens and market. Besides, there is no traditional or official recipe in Italy. Everyone has their own version, passed down by family or an acquaintance, which varies from region to region. Today we reveal ours to you. Let’s go !

Minestrone soup, quesaco?

Minestrone soup is thick soup consists of chopped vegetables, pasta and sometimes even rice. Originally from Italy, the recipe is shared with family or friends all year round. So it is adjusted accordingly seasonal vegetables (in winter, leek, pumpkin and in summer, for example, zucchini and beans). They flavor the soup and give it a unique and valuable taste. To give consistency to this soup it is traditionally added to pasta or rice, as well as borlotti beans also called marble or cocoa beans.

Depending on the region, each one also adds its own personality. In Genoa, we put herbs there while the minestrone soup is being prepared ham pieces in Milan for example. Some Italians also garnish this soup with onions, polenta or even pancetta. There are no rules when it comes to enjoying and sharing good food.

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Our minestrone soup recipe and our tips

To cheer you up this fall, discover our seasonal minestrone soup recipe. On the menu? Leek, cabbage and carrot with other important ingredients.

For 4 servings

200 g borlotti or white beans
1 beautiful leek
1/2 green cabbage
2 carrots
400 g canned tomatoes (preferably crushed)
100 g raw pasta or rice
1 clove of garlic
1 chopped onion
bay leaves
1 small sprig of thyme
Salt and pepper
1 drop of neutral oil

Tip: Before starting the recipe, soak the beans in cold water the night before.

On D-day, sauté garlic and onion in oil in a pot or Dutch oven until translucent.
Meanwhile, prepare the vegetables: peel the carrots and cut them into pieces. Chop cabbage and leek.
Add carrot, leek and then cabbage and cook for a few minutes. Then add the can of tomatoes and beans. Cover with water and add herbs to flavor the soup. Don’t forget the salt and pepper.
Then let it simmer under the lid for 1h30, while regularly monitoring the cooking. Don’t forget to stir occasionally to get a homogeneous cooking.
When the cooking time is up, add the pasta and cook it directly inside the soup, following the time indicated on the package.
It should only be served hot, removing the thyme and bay leaves beforehand.

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Variants of minestrone soup:

Also read:- How to make up for too liquid soup?
Delicate soup: our tips to finally give it back its taste
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