Italian minestrone soup is aromatic and filling, so you must try this recipe. Take a look at my favorite version of this unique vegetable soup, served with noodles.
Minestrone Soup Ingredients:
- 400 grams of fresh tomatoes or chopped canned tomatoes
- 400 grams of canned white beans, preferably Cannellini
- 1,300 milliliters of vegetable broth – just over five glasses
- One medium onion, approximately 150 g
- Two medium carrots (200 g)
- About 140 g for two celery stalks
- 100 g portion of fresh savoy cabbage (can be removed)
- a handful (30 g or more) of baby spinach (can be removed)
- 140 g green beans, yellow or green; about one cup, cut into slices
- Four cloves of garlic, about 20 g
- About 30 g of your favorite olive oil with three teaspoons of spices and herbs: half a teaspoon of black pepper, two bay leaves, a teaspoon each of salt, oregano and thyme, and generously sprinkled with chili flakes
- 240g of cooked al dente pasta with 120g of dried spaghetti
- Serve with grated parmesan and parsley.
Minestrone soup
My glass has a capacity of 250 milliliters. To prepare minestrone soup, I suggest using a larger pot (at least 4 liters).
Vegetables were weighed before peeling or otherwise preparing them. I always note the weight of the fruits and vegetables I used. However, you don’t have to follow the exact grammar requirements. The purpose of the scale is to help you estimate the approximate amount needed to prepare a given meal.
The basis for calculating calories were the ingredients I used. As a result, the calorie count in this quantity is only an estimate as the products you use may have different amounts than mine. With the given ingredients you can prepare approximately 2800 ml of soup. I calculated the calorie content of the soup without taking into account additions such as parmesan and fresh herbs. To make sure you are ready for the next steps in the preparation process, I recommend reading the entire recipe before starting to prepare Minestrone.
Recipe for minestrone soup
Fill the pot with three tablespoons of olive oil. Switch the burner power to medium. Place the peeled and sliced carrots, peeled and diced onion, two bay leaves and half a teaspoon of black peppercorns in a pot with heated olive oil. Mix everything and cook covered for 5 to 8 minutes.
Tip: At this stage you can also add peeled and cut into pieces turnip, leek, beetroot, celery root, parsley root and Jerusalem artichoke (choose one or more).
Then add 400 grams of canned tomatoes (whole, sliced or crushed) or 400 grams of fresh tomatoes, cut into pieces (preferably without skin) to the pot. Add a handful of fresh spinach leaves (whole young spinach, but regular spinach without stalks) and a finely chopped piece of Savoy, Chinese or ordinary white cabbage.
Add 140 grams of chopped green or yellow beans (fresh or frozen) to the mixture. Be sure to add four cloves of garlic (sliced or grated) and two celery stalks, cut into small pieces. Add spices: a solid pinch of chili flakes (in my case Gochugaru), a teaspoon of salt, oregano and thyme.
Add at least five cups of vegetable broth (or, if not available, just plain water). Stir everything and then cover with a lid. Once the soup is boiling, reduce the heat so that the minestrone soup is barely simmering. Cook in this way until the vegetables are soft, about 15 minutes.
Tip: You can now add half-sliced pumpkin, beetroot, kale, Brussels sprouts, zucchini or any combination of these.
When the vegetables are soft, add about 400 grams of canned white beans, rinsed from the brine, to the pot (I used less than two cans of 400 grams each to get the right amount of beans). If you just add one can of beans, nothing will happen. Once mixed, taste the soup. Season with additional salt or pepper if necessary. Remove the soup from the stove.
Tip: If all else fails, you can cook the beans yourself or use other canned beans. It takes about 100-120 grams of dry beans to produce about 400 grams of cooked beans.
I prepare my great pasta (fresh, shells, elbows, etc.) separately until al dente, then serve it with minestrone. I prepare about 100-120 grams of dried pasta for a bowl of soup. You will need to fill a small pot with a little more than one liter of water to cook the same amount of dry pasta. Add salt to the water only when it starts to boil. Add a teaspoon of salt to the boiling water. According to the instructions on the package, put the pasta in a pot and cook it until al dente. While the pasta is cooking, stir it.
If the entire dish is to be served at once, place the cooked pasta in a colander in the sink and then put it in a bowl or directly into the pot with the soup. This time I received about 240 grams of cooked pasta.
Advice: You can also serve minestrone with rice or even potatoes. Cook the rice yourself and add potatoes, celery and green beans (cut into small pieces) to the soup.
After cooking, immediately pour the minestrone soup into dishes. It is a good idea to sprinkle each dish with a bit of parmesan and parsley.
Enjoy your meal.
