Minestrone Soup
⏳ Time
30 minutes + 12 hours
🥕 Ingredients
15
🍽️ Servings
6
Description
Minestrone soup is a hearty Italian vegetable soup that is perfect for any season. It typically includes a variety of seasonal vegetables, beans, and pasta, all simmered in a savory broth. This comforting dish can be customized with your favorite ingredients and is often enjoyed as a main course or a starter. Serve it hot with a sprinkle of grated cheese on top for an extra touch of flavor.
Ingredients
- Beans - 3.5 oz
- Pea shoots - 5.3 oz
- Chinese green beans - 8.8 oz
- Courgette - 10.6 oz
- Carrot - 7.1 oz
- Pumpkin - 8.8 oz
- Leek - 1 piece
- Tomatoes - 2 pieces
- Celery stalk - 2 pieces
- Pasta (corkscrew) - 3.5 oz
- Olive Oil - 3 spoons
- Onion - 1 head
- Garlic - 1 clove
- Fresh Mint - to taste
- Parmesan Cheese - 1.8 oz
Step by Step guide
Step 1
Soak the beans overnight in cold water, then drain the water. Place the beans in a pot, cover them with cold water, and bring to a boil. Then reduce the heat and let them simmer for 1 to 1.5 hours, until the beans are tender. Add water as needed.
Step 2
While the beans are cooking, peel all the vegetables, remove the skins and seeds, and trim the wilted ends of the leek and celery. Cut the zucchini, carrot, pumpkin, and tomatoes into cubes. Slice the leek and celery. Chop the green beans into small pieces. Finely chop the onion. Do the same with 2 sprigs of mint, leaving one sprig whole.
Step 3
Pour 2 liters of water into a large pot and bring it to a boil. Add the green beans, peas, zucchini, carrot, pumpkin, leek, tomato, and celery to cook. Once the water reaches a boil, reduce the heat and simmer for another 30 minutes, until all the vegetables are tender but not mushy.
Step 4
Blend the cooked beans in a blender and add them to the pot with the vegetables, along with the pasta.
Step 5
Heat 2 tablespoons of olive oil in a skillet, add finely chopped onion, and cook over low heat. Stirring, cook for 5–6 minutes until the onion begins to turn brown. Transfer all the contents of the skillet to a pot.
Step 6
In a mortar, crush the garlic with a sprig of mint, add the remaining oil, mix well, and pour into the soup.
Step 7
Transfer the soup to a soup tureen, sprinkle with mint, and serve freshly grated parmesan on the side.
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