How to Make Minestrone Soup
Minestrone soup is the most traditional Italian soup made in households all over Italy. Moreover, most families have their own version, but my absolute favourite is the right mix of fresh vegetables and herbs. Come together in the pot and infuse to create the most mouth-watering broth. Which is the most important part of the Italian vegetable soup. Lastly, add some cracked pepper and a generous serving of pecorino cheese and you’ll warm hearts through every season!
Vincenzo’s Top Tips To Make Minestrone Soup
Literally whatever you want it to be
Firstly, Italian vegetable soup can be made up of your choice of vegetables – and often turns out best when made with whatever you have left in the fridge!
Be creative with it!
If you have stock you can also mix this in at this point to add even more flavour to the italian vegetable soup, instead of just plain water.
- large pot
- Sharp knife
- wooden spoon
- 1 Whole onion
- 1-2 Carrots
- 1 Celery stalks
- 1 whole Broccoli
- 1 Zucchini
- ¼ Pumpkin
- ½ Savoy cabbage optional, you can also add rapini, chicory
- ½ Cauliflower
- 4 Ripe tomatoes
- 200 grams Lentils 7.01oz
- 200 grams Mixed beans 7.01oz
- Fresh rosemary
- Fresh parsley
- Pecorino cheese
- Extra virgin olive oil EVOO
- Salt & pepper
- Minestrone soup is a classic, so start with the classic ingredients: carrots, celery and onion.
- Chop the celery stalk, carrot and onion into cubes or small pieces. Hold on to the beautiful celery leaves and chop them up too!
- Place a large pot onto the stove at a medium heat. Once it starts to warm, drizzle between 4-5 tablespoons of extra virgin olive oil into it and leave to heat up.
- When the oil is nice and warm, add the chopped celery, carrot and onion. Stir around, then add a sprig of fresh rosemary.
- This process is called the “soffrito” and it is very important you let this cook through well, as it forms the base of the flavours for your minestrone soup.
- Gently stir the soffrito every now and then to make sure they are moistened with oil and cooking well.
- While the soffrito is cooking, chop up the pumpkin, broccoli and zucchini into small chunks and try and keep the size similar for all the vegetables so they cook evenly and more or less at the same time!
- Once the minestrone soup soffrito has been simmering for at least 10 minutes, add the pumpkin, broccoli and zucchini and stir them through.
- Add just enough water to cover them. Then leave this to cook for 20 minutes with the lid on, again stirring every so often.
- Next, cut up the rest of your vegetables. In this case, savoy cabbage, cauliflower and fresh tomatoes. An alternate option here is to use peeled tomatoes or a jar of Italian passata.
- It’s now time to add lentils, mixed beans, tomatoes, savoy cabbage and cauliflower before once again covering the vegetables with water and leaving this to cook for 15 minutes, with the lid on top – and don’t forget to stir every 5 minutes!
- Add a generous amount of salt and pepper to the minestrone soup and stir through well so all the ingredients are really well flavoured.
- Turn off the stove after 15 minutes (or once your vegetables have softened), then sprinkle a generous amount of pecorino or parmesan cheese on top, chopped parsley and a generous serve of cracked pepper.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
How to serve Italian Vegetable Soup
Using a ladle, scoop out a generous amount of italian vegetable soup into a bowl and sprinkle a small amount of fresh parsley and pepper on top. Furthermore, it is best served with freshly grilled or toasted slices of bread on the side (which taste yummy dunked into the soup!
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