Minestrone Soup - 6 recipes for Italian vegetable soup

Minestrone soup is the most popular first course in Italy. Want to learn more about their nutritional principles? Then be sure to use one of the suggested recipes!

Classic Italian Minestrone Soup Recipe

The classic Minestrone recipe is not at all complicated, it includes legumes, broth and vegetables.

Required Products:

• onion, carrot and bell pepper;
• three potatoes;
• one and a half liters of vegetable broth;
• approximately 200 grams of canned beans;
• two tomatoes and zucchini;
• clove of garlic;
• seasonings and herbs to your taste.

Cooking process:

1. First, chop the garlic and onion into small pieces, fry in a saucepan heated on the stove, until they become slightly transparent.
2. Then we spread the carrot into cubes and hold for about five minutes.
3. Cut all the remaining vegetables as finely as possible, add to the rest of the ingredients and bring to softness over low heat for 15 minutes.
4. This vegetable mass is necessarily filled with cold broth, seasoned with selected spices, put the cubes in cubes and cook until it becomes soft.
5. Pour the beans to the soup, after draining the liquid from it.
6. After two minutes, we take out a quarter of the vegetables from the soup, and those that remain are turned into mashed potatoes using a blender. Put the vegetables in the soup again and the dish is ready to serve.

In a slow cooker

Italian vegetable soup can also be made in a slow cooker, simplifying the process a bit.

Required Products:

• onions and carrots;
• liter of broth;
• two tomatoes;
• zucchini and sweet pepper;
• seasonings to your taste;
• three potatoes;
• two cloves of garlic;
• about 200 grams of canned beans.

Cooking process:

1. Cut all the vegetables as small as possible, except for beans, of course.
2. Set the slow cooker in the “Baking” mode and start frying the onions, gradually adding other vegetables to it and making them soft. Potatoes do not need to be used yet.
3. Pour the resulting mass with broth and season with various spices. Put the potatoes and turn the multicooker in the “Soup” mode for 30 minutes.
4. When the program comes to an end, lay out the beans, draining excess fluid from it. The dish is ready to serve.

Preparing Genestrone Vegetable Soup Genoese

Another version of a hearty Italian soup.

Required Products:

• two zucchini;
• 100 grams of peas and as many beans;
• two tomatoes and as many carrots;
• 50 grams of olive oil;
• 100 grams of pasta;
• three potatoes;
• a bunch of basil;
• clove of garlic;
• spices as desired.

Cooking process:

1. We put a pan with water to heat, lower the chopped potatoes, carrots and zucchini there. Cover with a lid, turn off the heat, leave to cook, and after a couple of minutes, we fill up beans and peas.
2. In a separate container you need to prepare the sauce. To do this, combine peeled tomatoes with garlic and basil, beat in a blender until smooth and add olive oil.
3. This mixture is sent to the pot with the soup, add seasonings, fall asleep pasta and remove after five minutes, when they are already soft.

Option with kale and white beans

You can diversify the usual soup at the expense of other components.

Required Products:

• 300 grams of tomato;
• two tablespoons of tomato paste;
• about 300 grams of white beans;
• bulb;
• 400 grams of kale;
• seasonings, garlic, herbs - optional.

Cooking process:

1. Start cooking immediately in a pan. Put chopped onion and garlic there, fry for a couple of minutes, season with spices.
2. Then add the tomato paste, cabbage leaves, cut into small pieces, and keep on fire for about four minutes.
3. Free beans from excess fluid, soften in a bowl, put in vegetables. Also add chopped tomatoes and pour everything with the right amount of water, so that the pan is full.
4. Add garlic, pepper and herbs to your liking and cook until the cabbage is soft, for about 15 minutes.

Fancy Minestrone Soup with Pasta

Since this is a dish of Italian cuisine, it is not surprising that soup can be prepared with pasta.

Required Products:

• one zucchini;
• carrot and bulb;
• 150 grams of pasta;
• 200 grams of beans;
• two potatoes;
• greens and seasonings to your taste;
• 50 grams of Parmesan.

Cooking process:

1. Take a pot with a good bottom so that you can fry vegetables in it.
2. Grind everything indicated in the ingredients, except for beans and potatoes, and bring to softness in a heated container.
3. Pour in water so that the pan is almost full. Pour seasonings.
4. Put chopped potatoes and beans in a soup without liquid, keep on medium heat until the products are soft.

Serve the dish by sprinkling it with Parmesan.

Frozen Vegetable Soup

Of course, fresh vegetables are much healthier, but in winter you can take advantage of “freezing”.

Required Products:

• two cloves of garlic;
• seasoning to taste;
• 50 grams of pasta;
• two potatoes;
• ready-made vegetable frozen mixture.

Cooking process:

1. Fill the pan with water and when it boils, put the pre-chopped potatoes, and then chopped garlic.
2. After about 15 minutes, when the potatoes become almost soft, add the frozen mixture and cook it 10 minutes after boiling.
3. We fill the pasta, add seasonings to taste and bring to readiness. You can shoot when the paste is soft.

Before serving, let the dish brew for 20 minutes.

Secrets and tricks of cooking

In order for the soup to really turn out the way the Italians cook it, some nuances should be observed.

1. Prepare a dish of seasonal vegetables, so it is not necessary that the composition is always the same.
2. Do not use arugula and Brussels sprouts - these vegetables interrupt the taste.
3. For piquancy, you can add a little dry wine to the soup.
4. You can cook on any broth, but Italians prefer a mixture of ham on bones and bacon.
5. To make the soup rich, add legumes, pasta or arborio rice, which is usually bought for risotto.