Minestrone Recipe

Photo: Sara Harris

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TRADITIONAL ITALIAN RECIPE: This is a very easy to make minestrone soup.
Minestrone Soup is loaded with good for you veggies, like spinach and zucchini. It’s also protein packed with red kidney beans. You’ll be full for hours from this healthy, nutritious soup!

 

I eat Minestrone once a day.

I'm not kidding. I'm 100% serious! I seriously eat 1 minestrone a day. It is healthy and I want to live till 100
( ^ . ^ )v

 

This minestrone soup is probably going to be the easiest thing you’re ever going to cook. And the best part? You didn’t even need to turn on the stove!

 

I wonder if it’s even legal for me to call this a minestrone soup recipe? It’s ingredients that get tossed into the slow cooker and a few hours later, they come out in the form of a soup. Don’t you just love lunches and dinners like that?

 

 

 

Fun fact:

 

There's actually no standard recipe for Minestrone Soup. It's just a hearty Italian soup chockful of season vegetables. Use this as a guideline. You'll want to include the basics ( onion, carrot, celery, canned tomatoes, stock, garlic, and herbs ), but beyond that this soup is a blank canvas. Adding pasta is an Italian Twist, then add greens, corn, different beans, potatoes, or precooked sausage. Basically, whatever you want. And Enjoy!

 

 

 

Angelo Pellegrini, however, argued that the base of minestrone is bean broth, and that borlotti beans (also called Roman beans) "are the beans to use for genuine minestrone"

 

There are two schools of thought on when the recipe for minestrone became more formalized. One argues that in the 17th and 18th centuries minestrone emerged as a soup using exclusively fresh vegetables and was made for its own sake (meaning it no longer relied on left-overs), while the other school of thought argues that the dish had always been prepared exclusively with fresh vegetables for its own sake since the pre-Roman pulte, but the name minestrone lost its meaning of being made with left-overs.

 

Because of its unique origins and the absence of a fixed recipe, minestrone varies widely across Italy depending on traditional cooking times, ingredients, and season. Minestrone ranges from a thick and dense texture with very boiled-down vegetables, to a more brothy soup with large quantities of diced and lightly cooked vegetables; it may also include meats.

 

 

 

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Skill Level:	Time: 1 ~ 3 Hours
Price:	Serves: 4 People

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Ingredients:

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Conversions

 

 

 

Directions:

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01 - Dice Carrot, Celery, Onion and Garlic.

 

02 - Cut the Tomato, the Pumpkin, Potato, Zucchini, Leek and Cauliflower into cubes and small florets, removing the inner seeds.

 

03 - Heat a little Oil in a very large pot.

 

04 - Add the dices Carrot, Celery, Onion and Garlic.

 

05 - Add the vegetables: Tomatoes, the Pumpkin, Potato, Zucchini, Leek, Cauliflower, Parsley, Beans and Peas.

 

06 - Now add enough cold Water to cover all the Vegetables.

 

07 - When the Water comes to a boil, add Salt and the Parmesan Rinds and let everything simmer gently for 45 minutes ( up to 1.5 hours ).

 

08 - Add the chopped Basil, Salt and Pepper to taste and drizzle a little Oil.

 

09 - Cook the Pasta, drain and mix it with the Minestrone Soup.

 

10 - Top with Parmesan Cheese. Serve.

Notes:

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- Italian Minestrone is normally mixed with Ditalini Pasta or broken Spaghetti.

 

- For Kids is best if you blend the Minestrone and mix it with very small Pasta.

 

 

 

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Written by: Uncut Recipes

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