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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Simple Vegetarian Minestrone Soup | The Mediterranean Dish
Flavorful tomato broth with piney rosemary, lots of fresh herbs, and Parmesan rind. An easy recipe that you can adapt to whatever vegetables you have on hand.
FULL RECIPE: ????
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SPICES:
GREEK EXTRA VIRGIN OLIVE OIL:
INGREDIENTS:
???? 1/4 extra virgin olive oil (see our olive oil options above)
???? 1 small yellow onion, chopped
???? 2 carrots, chopped
???? 2 celery stalks, diced
???? 4 garlic cloves, minced
???? 1 zucchini or yellow squash, diced
???? 1 cup green beans, fresh or frozen, trimmed and cut into 1-inch pieces, if needed
???? Salt and pepper
???? 1 tsp paprika
???? 1/2 tsp rosemary
???? 1 15-oz can crushed tomatoes
???? 6 cups broth (vegetable or chicken broth)
???? 1-inch Parmesan cheese rind (optional)
???? 1 bay leaf
???? 2 to 3 springs fresh thyme
???? 1 15-oz can kidney beans
???? Large handful chopped parsley
???? Handful fresh basil leaves
???? Grated Parmesan cheese, to serve (optional)
???? 2 cups already cooked small pasta such as ditalini or elbow pasta
Recipe of the Day: Giada's Winter Minestrone | Food Network
Giada's minestrone makes use of vegetables that are available in winter.
Get the recipe:
Winter Minestrone
Recipe courtesy of Giada De Laurentiis
Total: 50 min
Prep: 10 min
Cook: 40 min
Yield: 4 to 6 servings
Level: Easy
Ingredients
2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
3 ounces thinly sliced pancetta, coarsely chopped
2 cloves garlic, crushed
1 pound Swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, peeled and cubed
Kosher salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes in juice
2 fresh rosemary sprigs
1 (15-ounce) can cannellini beans, drained and rinsed, divided
2 (14-ounce) cans low-sodium beef broth, divided
1 (1-ounce) Parmesan rind
1/4 cup chopped fresh flat-leaf parsley
Directions
In a large, heavy stockpot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Cook, stirring frequently, until the onion is translucent, about 10 minutes. Add the Swiss chard and potato. Season with salt and pepper and cook for 2 minutes. Stir in the tomatoes and rosemary sprigs. Bring the mixture to a boil. Reduce the heat and simmer until the chard is wilted and the tomatoes are very soft, about 10 minutes.
In a food processor or blender, combine 3/4 of the beans with 1/2 cup of broth. Blend until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan rind to the vegetable mixture. Simmer, stirring occasionally, until the potato pieces are tender, about 15 minutes. Stir in the remaining beans and the parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Discard the rosemary stems (the leaves will have fallen off) and season with salt and pepper, to taste. Ladle the soup into bowls and serve.
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Blue Zones: Let's Travel to Sardinia, Recipe Minestrone Soup
VEGETABLE MINESTRONE - Traditional Italian vegetable soup
Vegetable minestrone soup is the typical healthy dish. A concentrate of vegetables and lightness. We know it: packaged soup is very practical, but home made with lots of vegetables is a whole different story. Bright colors, the right consistency, a drizzle of good oil, a ground pepper and voila: a bowl of health. Try our Italian minestrone: with this vegetable soup well-being is on its way!
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★ INGREDIENTS (8 servings)
Carrots 80 g
Red onions 80 g
Zucchini 150 g
Potato 330 g
Fine salt to taste
Black pepper q.b.
Celery 60 g
Tomatoes 350 g
Cranberry beans 200 g
Pumpkin 250 g
Extra-virgin oilve oil 50 g
Leek 150 g
Cauliflower 300 g
Peas 200 g
Rosemary 1 sprig
Bay leaves 2
Water as needed
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I Mixed 2 Minestrone Recipes To Make THIS! | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you how my Mom and my Grandmother made a Minestrone soup! Truly a great soup to have on a cold day and perfect leading up to Thanksgiving! I think you will all love this recipe especially coming into the colder months. Let me know what you think in the comments below!
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