Minestrone Soup
6 servings
30 minutes
Minestrone is a fragrant and hearty Italian soup, a symbol of peasant cuisine. It originated in Italy as a dish for the poor, combining simple seasonal vegetables into a harmonious blend of flavors. Rich in the aromas of fresh herbs, beans, and tender vegetables, minestrone offers warming comfort and unique depth of taste. It can be served as a light lunch or main dish, especially with crusty bread and grated Parmesan. The main feature of this soup is its versatility: ingredients change with the seasons, making it always relevant and delightfully tasty. With the addition of pasta and olive oil, it gains richness, while fresh mint adds an exquisite touch. Minestrone is not just a soup; it's a tradition that conveys the warmth of an Italian home.
1
Soak the beans overnight in cold water, then drain the water. Place the beans in a pot, cover with cold water, and bring to a boil. Then reduce the heat and let it cook for 1-1.5 hours until the beans are soft. Add water as needed.
- Beans: 100 g
- Dried peas: 150 g
2
While the beans are boiling: peel all the vegetables, remove the skin and seeds, trim the wilted ends of the onion and celery. Cut the zucchini, carrot, pumpkin, and tomatoes into cubes. Slice the leek and celery. Cut the green beans into small pieces. Chop the onion finely. Do the same with 2 sprigs of mint, leaving one untouched.
- Green beans: 250 g
- Courgette: 300 g
- Carrot: 200 g
- Pumpkin: 250 g
- Leek: 1 piece
- Tomatoes: 2 pieces
- Celery stalk: 2 pieces
- Fresh mint: to taste
3
Pour 2 liters of water into a large pot and bring it to a boil. Add green beans, peas, zucchini, carrots, pumpkin, leeks, tomatoes, and celery to cook. Once it boils, reduce the heat and cook for another 30 minutes until all the vegetables are soft but not mushy.
- Green beans: 250 g
- Dried peas: 150 g
- Courgette: 300 g
- Carrot: 200 g
- Pumpkin: 250 g
- Leek: 1 piece
- Tomatoes: 2 pieces
- Celery stalk: 2 pieces
4
Blend the cooked beans in a blender and add them to the pot with the vegetables, along with the pasta.
- Beans: 100 g
- Pasta: 100 g
5
Heat 2 tablespoons of olive oil in a pan, add finely chopped onion, and cook on low heat, stirring for 5-6 minutes until the onion starts to brown. Transfer all the contents of the pan to a pot.
- Olive oil: 3 tablespoons
- Onion: 1 head
6
In a mortar, crush the garlic with a sprig of mint, add the remaining oil, mix, and pour into the soup.
- Garlic: 1 clove
- Fresh mint: to taste
- Olive oil: 3 tablespoons
7
Pour the soup into a soup tureen, sprinkle with mint, and serve freshly grated Parmesan in a separate dish on the table.
- Fresh mint: to taste
- Parmesan (Parmigiano Reggiano): 50 g
