Minestrone Vegetable Soup
Save
Learn how to make the authentic Italian minestrone recipe, a nice and warm vegetarian soup served with a spoon of pesto
01 April, 2012
Type of dish
Cuisine
Dietary Consideration
serves for
4
total time
1
HR
10
MIN
ingredients
Eggplants
1
Zucchini
2
Onion
1
Carrots
2 each
Leeks
1
Tomatoes
2 each, peeled
Basil
1 bunch
Spinach
4 bunches
Garlic
1 clove
Basil Pesto
20 ml
Parmesan cheese
20 ml, grated
Extra virgin olive oil
To taste
Green Beans
100 g
Kidney Beans
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.
Related
Search Recipes
