Minestrone Vegetable Soup

Minestrone Vegetable Soup

Minestrone Vegetable Soup

Learn how to make the authentic Italian minestrone recipe, a nice and warm vegetarian soup served with a spoon of pesto

April 1, 2012

Type of dish

Cuisine

Dietary Consideration

serves for

4

total time

1 HR 10 MIN

ingredients

Eggplant
1
zucchini
2
Onion
1
carrot
2 each
leek
1
Tomato
2 each, peeled
basil
1 bunch
spinach
4 bunches
Garlic
1 clove
pesto
20 ml
Parmesan
20 ml, grated
Extra-virgin olive oil
To taste
Green bean
100 g
kidney bean
100 g, cooked
peas
50 g
salt
To taste

Preparation

  • Wash, peel and dice all the vegetables and place them into a large pot with a drizzle of oil and a pinch of salt.
  • To make the dish more digestible, begin sautéing the vegetables in a cool pot.
  • Once slightly softened, add enough water to cover the veg and leave to simmer.
  • It’s important to cut all the vegetables to the same size to ensure uniform cooking.
  • After 40 minutes, turn off the heat.
  • The vegetables should maintain their original consistency and should not be mushy.
  • Leave the dish to cool, once cooled serve into soup bowls.
  • Add a spoonful of pesto, some Parmesan and a drizzle of olive oil.

According to the Genoese tradition, this dish is excellent when served at room temperature or even cold, sprinkled with Parmigiano cheese.

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