The Italian Charm of Minestrone Soup: a Symphony of Ingredients
Dive into the world of Italian Minestrone soup, where a mix of fresh vegetables, beans, and pasta create a wholesome medley. Learn the secrets behind an easy and authentic Italian Minestrone soup recipe, emphasizing the importance of quality ingredients and the perfect blend of herbs and spices.
The Art of Simplicity: Easy Minestrone Soup Recipe
Follow Insideat’s guide to create a classic minestrone soup that captures the essence of Italian home cooking. From choosing the best vegetables to picking the right pasta, authentic Italian Minestrone ensures that each spoonful brings out the timeless flavors that make minestrone a favorite on any dining table.
Ingredients for 4 people
Choose the right ingredients for each season. In summer we suggest:
- 150 g carrots
- 150 g courgettes
- 150 g green beans
- 100 g cherry tomatoes
- 80 g peas
- 100 g chard (leaves)
- 100 g spinach
- 1 stalk of celery
- 1/2 onion (white or yellow)
- basil to taste
- parsley to taste
- 50 g fresh beans (borlotti or cranberry beans)
- 2 diced potatoes (medium)
- salt
- pepper
- extra virgin olive oil
- 1 liter of cold water
In winter we suggest:
- 150 g carrots
- 1 stalk of celery
- 1/2 onion
- 150 g green cabbage
- 100 gr black cabbage
- 100 gr diced pumpkin
- 100 g chard (leaves)
- 100 g precooked beans (borlotti or cannellini beans)
- basil to taste
- parsley to taste
- 2 diced potatoes (medium)
- salt
- pepper
- extra virgin olive oil
- 1 liter of cold water
How to prepare classic minestrone soup
- For the summer and winter versions the preparation is identical. For the winter version, if you decide to use the dried beans, remember to cook them in advance, to have them ready on the day you have to prepare the minestrone. Or use pre-cooked ones.
- Coarsely chop the leafy vegetables with a knife, there is no need to chop them finely.
- Cut into approximately 1 cm cubes all the vegetables that require longer cooking, such as potatoes, carrots, pumpkin and green beans.
- Pour 4 spoons of extra virgin olive oil into a large pan and lightly heat the celery, carrot, onion and potatoes.
- After two minutes, add all the other vegetables (including pre-cooked beans), salt, pepper and any herbs (parsley, basil, etc.). Stir for a few seconds and immediately add all the cold water.
- Leave to cook for about 40 minutes. Then season with salt and pepper if needed.
- Serve hot, adding a spoonful of extra virgin olive oil for each portion.
- Buon appetito!
