Classic Minestrone Soup
Minestrone Soup ????????????♥️
This Minestrone soup is perfect to make during the cold winter months. It’s got tons of vegetables and other good-for-you ingredients! This recipe will make 6 meal-size servings!
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Ingredients
2 strips Bacon, chopped
1 clove garlic, peeled and finely diced
1 onion, peeled and chopped
2 carrots, trimmed and chopped
2 sticks of celery, trimmed and chopped
1 small zucchini, trimmed and chopped
2 medium sized potatoes, chopped small
1 400ml can cannellini beans, rinsed
½ tsp dried oregano
1 bay leaf
1 can (350ml) of chopped plum tomatoes (I use @pastenecanada)
4 cups vegetable or chicken stock
2 cups white cabbage, sliced
1 cup / 100g Ditali pasta or short pasta
Extra-virgin Olive Oil
Salt & Pepper, to taste
Garnish: Basil, Parmesan Cheese
Instructions
Get a pot of water on to boil for your pasta.
Heat 2 teaspoons of extra-virgin olive oil in a large pot over medium-high heat. Add the chopped bacon and fry it until it’s lightly crisp and golden brown.
Add the chopped garlic, onion, celery, carrots, zucchini, oregano and bay leaf and cook, stirring often, until the vegetables have softened, about 10 minutes.
Add the cannellini beans, chopped potatoes and canned tomatoes to the pot and stir. Pour the stock into the pot and give it another good stir.
Turn up the heat slightly, replace the lid on the pot and bring everything to a boil. Once the soup comes to a boil, lower the heat slightly and simmer for about 20-30 minutes or until the potato is cooked through.
Add the cabbage to the pot and cook for another 10 minutes or until the pasta is cooked to ‘al dente’. Cook your pasta. Drain your pasta.
Add some more stock if you feel the soup needs more and stir. Remove the bay leaf and discard. Taste the soup and add seasoning if desired. Add some of the pasta to a deep bowl and then ladle over the soup. Garnish with basil and/or Parmesan cheese and serve with a fresh baguette.
Enjoy!!
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Minestrone soup - Italian recipe
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Sonia cooks a delicious and hearty minestrone soup, a healthy dish that you can personalize with your favourite vegetables! Find this and many more recipes on the Giallozafferano App in English
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Look at the amazing colours of my vegetables... yes, I know, it will take some time to wash and clean them, but it will be worth it, because I'll make a delicious and hearty minestrone soup, with a few tips of mine. Would you like to know how? We'll cook it together!
To prepare the minestrone soup, first of all make a mirepoix: take a pot, large enough to hold all the vegetables, heat a little oil, then add the carrot, the celery, the onion and the garlic, that have been finely diced, as you can see.
When the mirepoix is lightly browned, add the whole piece of bacon, in case you want to remove it when the soup is ready... in this way, the flavour of vegetables is enhanced by bacon fat. As you can see, I've already prepared the other vegetables: cut the tomatoes into cubes removing the inner seeds, do the same with the pumpkin, the potatoes and the zucchini, chop the leek and cut the cauliflower into small florets; since they are not in season, I'm using precooked beans and frozen peas, but if they are in season you can buy and shell the fresh ones, of course. So, once the bacon is browned, add the vegetables: pumpkin and potatoes, tomatoes, zucchini, leek, cauliflower, beans, and peas. Now add enough cold water... to cover all the vegetables.
When the water comes to a boil, add salt and the Parmesan rinds. Let the vegetables simmer gently until cooked.
The vegetables are cooked, so turn off the heat, add the chopped parsley and basil, salt and pepper to taste and, finally, drizzle a little oil. The minestrone soup is ready to be served!
Mmmh... it's simply delicious! It's needless to say that you can use any vegetable you like, or include the vegetables in season. Another tip is to serve the minestrone soup with toasted bread slices and grated parmesan cheese on the side, so your guests can help themselves as desired. From Sonia and Giallozafferano, bye bye and see you next videorecipe!
Ingredients for 6-8 servings
• 1/3 lb (150 g) of leek
• 1/3 lb (150 g) of cauliflower
• 2 stalks of celery
• 2 carrots
• 1 onion
• 1 clove of garlic
• 2/3 lb (300 g) of tomatoes
• 2 zucchini
• 2 potatoes
• 7 oz (200 g) of frozen peas • 7 oz (200 g) of canned pinto beans, drained weight
• 7 oz (200 g) of pumpkin
• 1 bunch of parsley
• 1 bunch of basil
• 2 Parmesan rinds
• 1,5 oz (40 g) of smoked bacon
• olive oil to taste
• salt and pepper to taste
• water as needed
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!
???? #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own #kitchen whilst having a laugh (and a glass of vino!).
Instant pot Minestrone soup (Olive garden style Italian classic soup)
Warm-up with this vegetarian Instant Pot Minestrone Soup! This Italian classic soup recipe is comforting hearty, filling, easy to make, and tastes incredible. The beauty of this recipe is, It requires one pot, and it gets done in 30 minutes!
It’s vegan, too, if you skip parmesan cheese! Serve with crusty No-knead bread to sop up that hearty savory broth and sprinkle some grated Parmesan cheese for a cozy winter dinner!
Vegetables
Minestrone was traditionally made to use up leftover vegetables, so feel free to use any seasonal vegetables and greens you have on hand. I used celery, carrots, zucchini, onion, and spinach for the soup and it was delicious.
You can use any vegetables of your choice. Swap the spinach for Swiss chard or baby kale If you don’t have or don’t like spinach.
If you want your spinach to be less cooked, fold it in right after the soup is done cooking.
Pasta
For this recipe, we use dry pasta shells that get cooked directly in the Instant Pot to make this an easy one-pot meal. Small/tiny pasta is preferred, our favorite one is small shell pasta. You may use mini farfalle, mini macaroni, orzo, etc.
You can also boil the pasta separately and stir in later or use leftover cooked pasta.
Also, if you plan on freezing this soup, I would leave out the pasta and cook it separately on the stove whenever you’re planning to serve it. That way, the pasta doesn’t end up getting soggy.
For an even healthier option, use whole wheat macaroni pasta.
To keep this low-carb, omit the pasta, you honestly won’t miss it with everything else in this soup.
Beans
I have used canned red kidney beans here. You can use any beans you have on hand – kidney beans, cannellini, northern beans, or the combination of all the beans. Chickpeas will also work.
If using dried beans instead of canned, cook and drain ahead of time and store in an airtight container in the fridge.
Seasoning
For seasoning, I used Italian seasoning, red pepper flakes, black pepper powder, and salt.
Since we love spicy, red pepper flakes are an absolute must for us. You can reduce the number of chili flakes or leave it out if you’re making these cheese cookies for kids or for someone who isn’t a fan of spices.
Be very careful while adding salt. Because tomato sauce and beans have salt added in them.
If you don’t have Italian seasoning on hand, you could use a mix of individual Italian herbs as per your preferences.
Cheese
What makes this soup extra special, is using the rind from a wedge of parmesan. I always stash them in my freezer just for soups, if you don’t have one toss some grated cheese into the soup while it’s cooking.
It adds a rich, savory flavor to the soup. You can skip you want to make vegan or don’t have at hand.
Btw, if you are looking for vegetarian parmesan cheese, then Sprouts and Wholefoods does carry them.
Diced tomato and tomato sauce
I always use this combination for that tomato-y flavors. You can use tomato paste for the intense flavors. If you don’t prefer to use canned products, use fresh diced tomatoes.
Vegetable stock
I have used low sodium vegetable stock. If you don’t have in the pantry, you may use water or the combination of better than bouillon and water. Feel free to use any other stock of your choice.
Oil
I have used extra virgin olive oil. You may use any oil of your choice.
Notes -
To make keto, low carb minestrone soup, or a whole paleo version of it, simply leave out the pasta, beans, and carrots. And instead, add cauliflower and green beans.
Add sugar if you feel the soup is sour.
Can you make this in advance?
Soups are one of the best to make ahead meals out there! Yes, this Instant Pot Minestrone soup can be made ahead up to 5 days in advance.
How to reheat?
To warm this soup again, add some water, and bring to a gentle simmer over medium-high heat stirring occasionally. Do not simmer for too long as this will overcook the pasta and zucchini and dull the flavor of the basil.
Can this recipe be frozen?
Yes, this Minestrone can be frozen for up to four months. Don’t add pasta if you intend freezing this soup or else the pasta will be mushy on reheating.
Once the soup is cool, divide it into containers with a convenient number of servings.
Cover it tightly and freeze.
Freeze for up to four months.
To thaw, transfer the container to the refrigerator and thaw at least 24 hours.
Reheat in the microwave or a pan.
Also, keep it in mind that this soup will thicken in the freezer or refrigerator as the residual heat of the broth continues to cook the vegetables and they release their starches, so stir in another splash of broth when you reheat leftovers.
Detailed Recipe
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Minestrone - The Most Comforting Classic Italian Soup
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Today we're making a hearty and delicious minestrone. The flavor of this soup is amazing. Well, at least imo lol. The taste tester, of course, had his own strong opinion. I hope you enjoy this minestrone recipe!
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MINESTRONE:
INGREDIENTS WITH GRAM AMOUNTS (Gram amounts are estimates)
½ cup (112 grams) extra virgin olive oil
¼ pound (112 grams) pancetta - diced
1 large onion - diced
2 medium carrots - diced
2 celery ribs - diced
5 cloves garlic - minced
1 15-ounce can (425 grams) cannellini beans drained
1 15-ounce can (425 grams) lima beans
1 bunch Tuscan kale - stems discarded and roughly chopped
8 sprigs fresh thyme or 2 teaspoons dried thyme
1 14-ounce can plum tomatoes - hand crushed
1 Parmigiano Reggiano rind - optional
8 cups low sodium vegetable stock - plus more if needed to thin
3 medium Yukon Gold potatoes - cubed, about 2 cups worth
½ cup flat-leaf Italian parsley - minced
salt and pepper to taste
FOR SERVING:
your best extra virgin olive oil
grated Parmigiano Reggiano
crusty bread
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Easy Minestrone Soup Recipe in 30 Minutes - Why Not
Easy Minestrone Soup Recipe in 30 Minutes is a great way to start your diet. It's an awesome comfort food as well. Believe me, this soup is so easy to make and outrageously delicious. The great thing is, it can be made in about 30 minutes. I add a combination of veggies such as celery, carrots, and asparagus. Of course you can add your choice of veggies. To tell you the truth, I simply add what's left over in the fridge from the Holidays.
Give our light vegetarian minestrone soup a try and let us know what you think.
For the full recipe, visit:
Video Chapters:
0:00 Introduction
0:15 Adding the veggies
0:58 Pouring the beef stock in
1:19 Adding the remaining ingredients
2:05 The seasoning
2:46 Boiling the soup
3:00 The outcome
3:50 The taste test
4:12 Conclusion
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#comfortfood#minestronesoup#Italianweddingsoup
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