First courses

Classic Italian minestrone soup

Classic Italian minestrone soup – a special dish for Italians, which competes with pizza and pasta for the right to be called the culinary symbol of Italy. This is a classic vegetable soup, in which the cooks seem to collect all the vegetables available to them. Except potatoes. It turns out surprisingly filling, but at the same time dietary and incredibly tasty. At home.

Classic Italian minestrone soup – ingredients

  • white beans – 40 g.
  • chicken broth – 1,5 l.
  • butter – 35 g.
  • onion – 1 pcs.
  • carrots – 2 pcs.
  • celery – 2 stalks.
  • leek – 2 stalks (only the white part will be needed).
  • tomato paste – 1 tbsp.
  • bacon (abdomen) – 2 thin strips.
  • garlic – 2 cloves.
  • parsley – 1 bunch.
  • bay leaf – 2 pcs.
  • cabbage – 200-250 g.
  • green peas – 50 g.
  • cheese – 100 g.
  • salt, ground black pepper – to taste.

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Classic Italian Minestrone soup – recipe

Soak the beans overnight in cold water. The next day, drain the water, wash the beans under running water.

Put beans in a pot with broth, bring to a boil and cook over medium heat for about 45 minutes. The time may vary depending on the variety of beans, so test periodically for softness. From time to time we remove the foam.

At the same time, prepare the vegetables. Carrots are cut into small cubes, onions into half rings, celery stalks and leeks (only the white part) into thin strips.

In another saucepan with a thick bottom, melt the butter over low heat. Add carrots, celery, onions. Simmer over low heat for up to 10 minutes.

Add tomato paste and cook for another 1–2 minutes, stirring constantly. After that, we throw in crushed or squeezed garlic, greens (in addition to parsley, you can add thyme) and a bay leaf. And also – bacon, cut into cubes.

Pour the beans together with the broth into a pot with vegetables, mix thoroughly, season with salt and pepper. Cook for 20 minutes.

After that, we add the cabbage, previously torn into rough pieces of a chaotic shape. Cook until the cabbage becomes soft.

Add peas and cook for another 5 minutes. We take out a bunch of greens and a bay leaf. Add spices as needed.

Classic Italian minestrone soup should be quite thick. However, if the vegetables and beans “won” too much space, add a little broth or boiled water.

Pour the soup into plates and serve hot. Grated cheese is served separately. In the classic version – Parmesan, but you can choose another variety according to your own taste. Bon appetit!

Note. There is an alternative (but no less popular) version of the Minestrone recipe, in which pasta is used instead of beans – cones or shells. It is better to cook them separately until al dente and add them to the finished soup a few minutes before turning off the heat.

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