Minestrone Soup
7 servings
30 minutes
Minestrone is the quintessence of Italian cuisine, reflecting its simplicity and richness of flavors. The origins of this soup date back centuries when peasants made it from seasonal vegetables available on the farm. Today, minestrone remains a symbol of home comfort, where each ingredient plays its role: sweet pepper adds freshness, pumpkin and carrot provide light sweetness, and smoked bacon adds spiciness. Stewed tomatoes enrich the flavor, while parmesan and pesto add elegance. Minestrone is good any time of year—light in summer and warming in winter. It is enjoyed as a standalone dish or with crusty bread, savoring the rich texture and aromas that convey the spirit of Italy.
1
Slice the brisket.
- Smoked pork belly: 100 g
2
Wash the vegetables, peel them, and cut into cubes.
- Fresh yellow bell pepper: 1 piece
- Courgette: 100 g
- Celeriac: 100 g
- Carrot: 100 g
- Pumpkin: 100 g
3
Place a thick-bottomed pot on the Hotpoint-Ariston stove, lightly fry the bacon, add two tablespoons of olive oil and dense vegetables – celery, carrots, and pumpkin.
- Smoked pork belly: 100 g
- Celeriac: 100 g
- Carrot: 100 g
- Pumpkin: 100 g
4
After five minutes, add sweet pepper, zucchini, and sliced leek. Once the vegetables are sautéed and slightly softened, add tomatoes and simmer for another five minutes.
- Fresh yellow bell pepper: 1 piece
- Courgette: 100 g
- Leek root end: 100 g
- Tomatoes: 200 g
5
Pour in a liter of water or meat broth, season with salt and pepper, and simmer on low heat for 15-20 minutes.
- Garlic: 10 g
- Tomatoes: 200 g
- Parmesan (Parmigiano Reggiano): 50 g
6
Serve with Parmesan cheese and pesto sauce.
- Parmesan (Parmigiano Reggiano): 50 g
