Minestrone
This is one of the most classic vegetable soups in Italian cuisine. There is no specific recipe for its preparation. There are a few features that are always used, such as the use of Italian spices such as basil, thyme, and other herbs. This soup can be made with meat and ham or just using vegetables. Vegetables used in this soup are very variable. Basically, all of the vegetables can be added to this soup at once. Carrots, tomatoes, watercress, celery stalks, beans, onions, garlic, butter beans, parsley, peas, and so on are used to make this soup. Pasta or rice, and often both, are also added to the soup.
Minestrone soups are also divided by color, it can be green or red, or something in between. More tomato puree is added to red minestrone, less to the red-green variant.
Historically, references to the preparation of minestrone-like soup have also been found since ancient Rome.
The official soup of the 2022 Andresjärve Family Day.
Preparation time: 1.5 hours. In addition, time to prepare the broth if you use it
Level: Easy
Quantity: about 5L of soup
Ingredients:
1 medium onion
2 stalks of celery
1 medium zucchini
200 g of green peas (you can also use frozen peas)
200 g garden peas (you can also use frozen peas)
15-20 cherry tomatoes
200 g of broccoli
200 g of cauliflower
400 g canned butter beans
400 g of cannellini beans
2-3 medium potatoes
250 g of carrots
200 g of fresh cabbage
5-6 medium cloves of garlic
50 g of pasta as desired
A handful of parsley with stems
A handful of chopped basil
A handful of fresh basil for serving
A handful of grated Parmesan cheese
dried basil and thyme, black pepper, and salt to taste
If you don’t want to cook a strong vegetable broth, you can use different seasonings for vegetable broth. Stock powders or stock cubes can also be used, but without a doubt, this soup comes with a couple of fresh, homemade stock.
4-5 tablespoons of cooking oil
Preparation:
- Cut the potatoes, carrots, cabbage, zucchini, onion and stalk celery, cauliflower, and broccoli into suitable pieces and add them to the cooking pot with the oil.
- Add peas and broad beans. Cut the parsley with the stems into suitable pieces and add to the soup. Heat and stir constantly and let the mixture brown very lightly for better flavor
- Add water and vegetable broth seasoning or add vegetable broth. Add the tomatoes.
- Lightly crush the garlic and add to the soup. Let the soup boil and cook until the vegetable is semi-soft, add beans and pasta. Season the soup with dried basil and, if desired, thyme, black pepper, and salt
- Cook the soup until the pasta is soft and the flavors are combined.
- When serving, add fresh basil and a little grated parmesan, and a little olive oil.
The soup is flavored overnight and gets better over time.
Ready!!
