How to Make MINESTRONE SOUP the Right Way
Minestrone soup is the most traditional Italian soup made in households all over Italy. Most families have their own version, but my absolute favourite is when the right mix of fresh vegetables and herbs come together in the pot and infuse to create the most mouth-watering broth – the most important part of the minestrone soup. Add some cracked pepper and a generous serve of pecorino cheese and you’ll warm hearts through every season!
#minestrone #minestronesoup #vegetablesoup
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MINESTRONE SOUP | How to Make Vegetable Minestrone Soup
INGREDIENTS:
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
200g - 7.01 oz lentils
200g - 7.01 oz Mixed beans
Fresh rosemary
Fresh parsley
Pecorino cheese
Extra virgin olive oil
Salt & pepper
Water
UTENSILS:
Large pot
Chopping board
Sharp knife
Tablespoon
Wooden spoon
Ladle
METHOD:
1. Minestrone soup is a classic, so start with the classic ingredients: carrots, celery and onion.
2. Chop the celery stalk, carrot and onion into cubes or small pieces. Hold on to the beautiful celery leaves and chop them up too!
3. 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.
4. When the oil is nice and warm, add the chopped celery, carrot and onion. Stir around, then add a sprig of fresh rosemary.
5. 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.
6. Gently stir the soffrito every now and then to make sure they are moistened with oil and cooking well.
VINCENZO’S PLATE TIP: Minetrone 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!
7. 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!
8. Once the minestrone soup soffrito has been simmering for at least 10 minutes, add the pumpkin, broccoli and zucchini and stir them through.
9. Add just enough water to cover them. Then leave this to cook for 20 minutes with the lid on, again stirring every so often.
VINCENZO’S PLATE TIP: If you have stock you can also mix this in at this point to add even more flavour to the minestrone soup, instead of just plain water.
10. 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.
11. 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!
12. Add a generous amount of salt and pepper to the minestrone soup and stir through well so all the ingredients are really well flavoured.
13. 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.
HOW TO SERVE
Using a ladle, scoop out a generous amount of minestrone soup into a bowl and sprinkle a small amount of fresh parsley and pepper on top. It is best served with some freshly grilled or toasted slices of bread on the side (which taste yummy dunked into the soup!
E ora si mangia, Vincenzo’s Plate…Enjoy!
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Sausage Minestrone Soup With Basil Pesto | Food Channel L Recipes
This soup is very popular in Italy. I like to cook it during all the seasons. Vegetables can be different all the time. Try this wonderful minestrone soup with sausage and fresh basil pesto.
Food channel L - a new recipe every odd day of the month! Recipes for delicious and homemade food!
Ingredients for 8 persons:
1 green pepper
1 red pepper
1 carrot
1 celery stick
3 sausages
3 cloves of garlic
1 onion
1 tin of red kidney beans
400 g tin of chopped tomatoes
150 g small shaped pasta
60 ml olive oil
1 sprig of rosemary
Salt
For the basil pesto:
1 bunch of basil
20 g parmesan cheese
1 clove of garlic
70 ml extra virgin olive oil
salt
Music:
MINESTRONE di verdure con ditali e PESTO / Vegetable MINESTRONE with pasta and PESTO
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INGREDIENTI per 4 persone:
1 cipolla
1 carota media
1 gambo di sedano
40 g di olio di oliva
60 g di prosciutto cotto
1200 g di acqua
1 dado vegetale
200 g di bieta (o cicoria fresca o surgelata)
100 g di zucca
sale q.b.
200 g di pasta tipo ditali
200 g di fagioli in scatola
Per condire:
4 cucchiaini di pesto
olio evo
parmigiano
BUON APPETITO!!! ;))
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Ingredients for 4 people:
1 onion
1 medium carrot
1 celery stalk
40 g of olive oil
60 g of cooked ham
1200 g of water
1 vegetable nut
200 g of chard (or fresh or frozen chicory)
100 g of pumpkin
Salt to taste.
200 g of pasta
200 g of canned beans
To season:
4 teaspoons of pesto
extra virgin olive oil
parmesan
ENJOY YOUR MEAL!!! ;))
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ИНГРЕДИЕНТЫ для 4 человек:
1 луковица
1 средняя морковь
1 стебель сельдерея
40 г оливкового масла
60 г вареной ветчины
1200 г воды
1 кубик овощного бульйона
200 г шпината (или свежего или замороженного цикория)
100 г тыквы
соль по вкусу
200 г макарон
200 г консервированной фасоли
4 чайные ложки песто
оливковое масло
пармезан
ПРИЯТНОГО АППЕТИТА!!! ;))
❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
Minestrone alla genovese - Ricetta degli anni '50
MINESTRONE ALLA GENOVESE
Si fanno bollire nell'acqua e in 40 grammi di olio, fino a cottura completa, 40 grammi di funghi secchi, una patata, un gambo di sedano, mezzo cavolo, qualche zucchino, due pomidori, 150 grammi di fagioli freschi e quanta più verdura si può trovare, tagliata a pezzetti. Se non ci sono fagioli freschi si prenderà un etto di quelli secchi ma in questo caso, per risparmiare combustibile, si faranno cuocere a parte e si uniranno al resto della verdura quando sarà cotta. Nella stessa acqua di cottura della verdura si farà cuocere il riso (200 grammi per quattro persone) salandolo convenientemente. Cotto il riso, lo si ritira dal fuoco e si aggiunge una manciata di basilico e prezzemolo ben tritato, qualche spicchio d'aglio schiacciato e il formaggio grattugiato.
(Marie Claire, Milano - 11 aprile 1953)
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