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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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
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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I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
Minestrone Soup | Classic Italian Soup | Giada De Laurentiis
One of the coziest soups out there- minestrone! Perfect for a chilly day. Grab the recipe here!
#youtub #youtubeshorts #giada #giadadelaurentiis #soup #tomatosoup #tomatosouprecipe #howto #howtomakesoup #easysoup #grilledcheese #howtomaketomatosoup #sundriedtomatoes #sundriedtomatosoup #italianfood #italiansoup #giadacooks #cookingwithgiada #giadzy #cozy #italianrecipes #italy #minestrone #minestronesoup #howtomakeminestrone #bestsoup #souprecipe
Italian Grandma Makes Minestrone Soup
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook.
Recipes in cookbook are based on videos released prior to March 2021.
SOUP:
8 oz Dry Cannellini Beans
3 cloves Garlic
2 Bay Leaves
Olive Oil
1 Onion, chopped
3 cloves Garlic, minced
2 cups Celery, chopped
2 cups Carrots, chopped
¼ cup Fresh Parsley, chopped
2 Potatoes, cubed
1 qt Peeled Tomatoes
½ tsp Oregano
1-2 qts Water as needed
2 large heads Escarole, rough chop
8 oz String Beans, blanched
1 cup Ditalini Pasta, or your favorite soup pasta
Grated Pecorino Romano Cheese
Salt & Pepper to taste
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook.
Recipes in cookbook are based on videos released prior to March 2021.
Click on the following Amazon link for the cookbook:
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina spends her time cooking, gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera?
Her retired son-in-law films, her daughter helps her prep, and she usually has one or two grandkids in the kitchen.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
Thank you for watching, we hope you subscribe, and we will see you in our next video!
Easy Grandma’s Minestrone Soup #Cancerfighting #Healthysurvivorship #cancerawareness
Grandma’s Minestrone Soup recipe is my Italian grandma’s recipe. My Mum gave it to me years ago when I left home so I would eat, and it became my go-to during chemo. As kids we used to call it Jungle Soup because of all the veggies in it, and we loved it. Grandma always used fresh borlotti beans from her garden, but canned are fine. I like to use less water for a really thick soup, more like a stew but you can add stock or water to taste. In Italy, this type of soup is often eaten at room temperature in the summertime. You can top it with fresh basil then leave it to cool down before it is eaten. If you are using soup that’s been stored in the refrigerator, bring it to room temperature before serving it.
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Italian Minestrone Soup/Most Flavorful Vegetable And Pasta Soup
#fyp #food #minestronesoup #soup #vegetarian #foodie #pastasoup #vegetariansoup #yummy #recipe #soupoftheday #souplover
Ingredients:
Olive oil
2 onions
4 garlic cloves (pressed)
2 small carrots (diced)
3 stick of celery (diced)
12 pieces of green beans (diced)
6-8 Mini bell peppers (diced)
1 zucchini (diced)
1 yellow squash (diced)
1 can of northern beans (rinsed)
1 can of crushed tomatoes
2 tsp tomato paste
Chicken broth (unsalted)
1 sweet potato (diced)
About 1 cup Elbow pasta
1 tbsp Worcestershire Sause
1 tsp Italian herb paste (or Italian dry herb)
1/2 tap Black pepper
1/2 tsp Red pepper flakes
1 full tsp Salt
1 -2 cups roughly chopped Spinach
1-2 tbsp parsley (finely chopped)
Parmesan Cheese for topping
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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