Minestrone soup or "big soup" translated from Italian
Minestrone soup is a common item on the menus of many restaurants around the world. As common as it is for Italy and Mediterranean cuisine, it is difficult to find an "original" recipe. "The rule is that there are no rules."
Traveling around central and northern Italy, dozens of times, and talking to many famous and unknown people, both from the culinary profession and people who are not culinary professionals, we came to a simple conclusion - there is no "original" and "standard" recipe for minestrone soup. In general, the recipe varies from very thick soup rich in vegetables, to clear and with traces of vegetables... It can be with added meat, or completely without meat, lean and vegetarian.
We prefer the version of the minestrone soup recipe, in which the flavor is dominated by Mediterranean celery (in our opinion, the only essential ingredient). We have to admit that we used one of Jamie Oliver's recipes as the basis for this recipe, but depending on the condition and types of vegetables we have available, preparing and preparing minestrone soup always has its own surprise and charm of unpredictability.
As flavors are not worth discussing, this time we propose our version of the recipe, with a detailed description of how to make minestrone soup.
You can prepare this recipe with or without pasta, leave the vegetables in pieces or blend them with a hand blender, however you like. You can prepare with the addition of chicken or beef broth, or without, keeping the lean and vegetarian recipe.
If you decide to prepare minestrone soup, which is not a fasting recipe, do not forget to season it with grated parmesan at the end. For most fans of this soup, it is not indispensable! And in Italy, in larger restaurants, it is customary to get a bowl with grated parmesan cheese along with the minestrone soup.
This recipe for minestrone soup has been tried many times.
ingredients:
- olive oil, 100 gr
- garlic, 3 cloves
- red onion, 1 head
- carrots, 2 pieces
- Mediterranean celery, 2 branches
- Zucchini, 1 piece, medium size
- leek, 1 piece, smaller
- tomato paste, 1 can
- red beans, 1/2 can
- kale, 2 smaller leaves
- sea salt
- beaver
- broth, chicken or beef, 1,5 liters (optional)
- pasta, 50 g (optional)
- Parmesan cheese, 5 spoons, optional
- oregano spice
- basil spice
<strong>Preparation: </strong>
- Wash all the vegetables well and cut them into medium-sized cubes. Garlic and red onion can be cut into smaller cubes.
- Take a larger pot (about 5 l) and pour olive oil. Warm up. Add the fresh vegetables and let them simmer for about 10 minutes. Add about 1,5 l of water (you can optionally add chicken or beef broth). Bring to a boil and cook for about 15 minutes.
- Chop the tomato paste and add it to the broth. Add canned red beans. Cook for another 10 minutes. Check that harder vegetables are cooked.
- If necessary, add more water.
- Cut the kale leaves into small strips. Add the kale and reduce the heat. Optionally add pasta. Leave on the fire for another 5 minutes. Add salt and pepper to taste. Remove from heat and let stand for 10 minutes.
- Serve warm. Optionally add Parmesan. Garnish with fresh parsley leaves. To taste, when serving, add a little olive oil.
- Enjoy!
If you eat minestrone soup as a main meal, it is best to toast the bread and spread it with sliced garlic, as is the Italian custom.
Is minestrone soup your favorite too? What is your favorite soup?
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