Classic minestrone soup

You can taste traditional Italian soup without leaving our country, especially during the season of fresh vegetables. This lunch dish perfectly saturates the body, not only satisfying hunger, but also providing it with all the vitamins and minerals. Of all seven recipes, you will find yours with your favorite ingredients.

Classic Italian minestrone at home

Classics are always relevant, especially in the kitchen. This recipe contains the most necessary ingredients that are very consistent with each other. In this soup you will find pungency, spiciness, and sourness, which is very natural here. And the exquisite look of minestrone will brighten up any holiday dinner.

1. 
   How to cook Italian minestrone soup according to the classic recipe at home? To ensure that the process goes smoothly, we will prepare all the vegetables before starting cooking. Wash the onion, carrots and celery root thoroughly, peel and cut into fairly small cubes.
2. 
   Neatly chopped vegetables give the dish a sophisticated look.
3. 
   Then pour olive oil into a deep pan and heat it over low heat. Place vegetables in hot oil to fry. After about five minutes, add salt, ground black pepper, a chopped sprig of rosemary and continue frying until a nice golden brown.
4. 
   Meanwhile, prepare the remaining ingredients. We chop the potatoes and tomatoes absolutely randomly, and chop the cabbage as finely as possible. This way it will be more juicy and boil well. We immediately put all these components into the fryer, do not forget to add canned beans and fill the contents with water. Cook the soup over medium heat.
5. 
   As soon as the liquid boils, add bean pods to the pan and cook for another 10 minutes until the potatoes are fully cooked. 7 minutes before turning off the soup, add garlic with chopped basil and, if necessary, add salt and ground pepper. Mix all the ingredients well and continue to cook the soup over low heat until fully cooked.
6. 
   Since we need Parmesan to serve, grate a piece on a coarse grater and leave it in the refrigerator until use. We check the readiness of all vegetables and turn off the minestrone. After turning off, cover the pan with a lid and leave the soup to steep for about 10 minutes. Add grated Parmesan to each serving of soup and serve.

We wish you bon appetit and good mood!

Vegetable minestrone soup with beans

And bean lovers are not deprived here, because this component is known not only for its taste, but also for its pleasant texture. The dish resembles a puree soup with a pleasant, delicate consistency. And for more nutritional value, add a little bacon along with Parmesan to the vegetable soup. This way you will definitely remain full and satisfied.

Cooking time: 60 min.

Cooking time: 35-40 min.

Servings – 4-6.

Ingredients:

• Zucchini – 2 pcs.
• Carrots – 2 pcs.
• Celery – 2 pcs.
• Onions – 2 pcs.
• Garlic – 3 teeth.
• Tomato paste – 50 gr.
• Bacon – 50-100 gr.
• Basil – 1 bunch.
• Red beans – 400 gr.
• Ground black pepper - to taste.
• Salt - to taste.
• Olive oil – 2 tbsp.
• Parmesan - to taste.

Cooking process:

1. Italian minestrone soup includes a huge variety of ingredients, each of which must be given due time. Peel the carrots and onions, wash them and cut them into small cubes as carefully as possible. But with zucchini and bacon, you don’t have to worry too much and cut them much larger.

2. Cut the celery stalk into thin slices, and chop the peeled garlic cloves, passing them through a press. If desired, you can simply cut and press down with a knife.

3. We will cook minestrone soup in a deep saucepan with the thickest possible bottom, where we initially pour olive oil and put chopped bacon. After a couple of minutes, follow the bacon with the previously chopped vegetables. Fry our ingredients for 15 minutes, stirring as often as possible.

4. While the frying is being prepared, prepare the basil. First, we separate the leaves of the basil itself from the stem, then wash it and chop it quite coarsely.After 20 minutes, add basil stems, tomato paste, beans and one liter of boiling water to the frying pan. Bring the contents to a boil and cook for another 5-10 minutes.

5. 10 minutes before turning off, season our soup with spices. Pour salt and ground pepper into it. Boil for another 5 minutes and turn off the heat. Then cover the soup with a lid and leave to steep for 10 minutes.

6. And at the same time, we don’t waste time, but grate Parmesan on a coarse grater to add to each portion before serving.

We wish you bon appetit!

How to cook delicious minestrone soup with chicken?

And you also didn’t know that minestrone comes with chicken, then it’s time to get acquainted and create such a dinner for yourself and your loved ones. Fried juicy vegetables are sent to chicken broth and imbue it with their aroma. To make the soup even more varied, let's prepare garlic bruschetta based on baguette. A light, satisfying and at the same time healthy lunch is provided to you.

Cooking time: 80 min.

Cooking time: 50 min.

Servings – 6-8.

Ingredients:

• Chicken fillet – 100-200 gr.
• Onions – 2 pcs.
• Zucchini – 100-200 gr.
• Celery stalk – 3 pcs.
• Vermicelli – 1 tbsp.
• Vegetable mixture – 400 gr.
• Tomatoes – 2-3 pcs.
• Garlic – 2 teeth.
• Parmesan cheese – 100 gr.
• Bay leaf – 1-2 pcs.
• Olive oil – 3 tbsp.
• Italian herbs – 1 tsp.
• Parsley – 100 gr.
• Cloves – 2 pcs.
• Salt - to taste.
• Ground black pepper - to taste.
• Black peppercorns - to taste.
• Baguette – 100-150 gr.
• Water – 2 l.

Cooking process:

1. Wash the chicken fillet, divide it into several parts if necessary and place it in a saucepan with water, onions, bay leaves, cloves and black peppercorns. Cook the broth based on these ingredients for 35-40 minutes.

2.Strain the finished broth and cut the chicken fillet into small cubes.

3. Remove the peel from the second onion and cut it into small cubes. Also chop the celery stalks as finely as possible.

4. Cut the zucchini lengthwise into two parts, remove the core and seeds, and also cut off the peel if necessary. Then cut the peeled pulp into fairly large cubes.

5. It's time for heat treatment. Heat a frying pan with olive oil and fry the chopped onion until translucent.

6. Then add celery to it and continue our frying.

7. Simmer the vegetables for a couple of minutes until they are saturated with olive oil and begin to emit an aroma.

8. Add chopped zucchini to the frying pan with vegetables and leave on low heat for a few minutes.

9. After mixing the contents of the pan, continue to simmer the vegetables for five minutes without increasing the heat.

10. Bring the previously prepared broth to a boil and lower the vegetables into it. Add the chicken here and cook for 5 minutes.

11. First of all, defrost the purchased vegetable mixture, rinse it under running water and leave to dry a little.

12. In the meantime, measure out the required amount of noodles and cut the tomatoes into cubes, having first removed the skins from them.

13. Place the prepared vegetable mixture and chopped tomatoes into the pan with the main ingredients. Add salt to your taste and cook from the moment of boiling for about five minutes.

14. At the end of cooking, add vermicelli, Italian herbs, ground black pepper and cook the minestrone for several minutes until the vermicelli is half cooked. Turn off the pan, cover the soup with a lid and leave for 10 minutes.

15.To prepare bruschetta, take not very fresh ballet and cut into thin pieces, which we sprinkle with olive oil and fry in a clean, dry frying pan without adding additional oil.

16. Peel the garlic cloves and rub them on the fried baguette so that it is maximally saturated with this aroma.

17. Also, right before serving, grate Parmesan on a coarse grater and chop fresh parsley. We add all these components to each portion separately.

18. This completes the preparation of minestrone. We are sure that you will definitely like it.

We wish you a pleasant aftertaste!

Minestrone soup with Italian herbs

Is it possible to imagine Italian cuisine without everyone’s favorite Italian herbs, which traditionally include dried basil, garlic, onion, oregano and such an indispensable component as savory. Your home will instantly be filled with an incredible aroma, and the vegetables, in turn, will absorb this spicy taste that cannot be forgotten.

Cooking time: 130 min.

Cooking time: 80-100 min.

Servings – 8-10.

Ingredients:

• Potatoes – 2 pcs.
• Onions – 1 pc.
• Carrots – 1 pc.
• Zucchini – 1 pc.
• Pasta – 1-1.5 tbsp.
• Tomatoes – 2-4 pcs.
• Italian herbs - to taste.
• Garlic – 2-3 teeth.
• Basil - to taste.
• Parsley - to taste.
• Salt - to taste.
• Olive oil - to taste.

Cooking process:

1. Initially, we chop all the vegetables from which we will prepare the soup, after washing and peeling them. You can cut them arbitrarily, but it is better to treat this matter with greater care, because appearance is a calling card.

2.Then, in a saucepan with a thick bottom and equally thick walls, heat the olive oil and, reducing the heat, fry the onions and carrots until golden brown.

3. While our vegetables are stewing, prepare the tomato dressing. Cut the pre-washed tomatoes into small slices and place them in the blender bowl. Beat everything until completely homogeneous. If desired, add a little salt or sugar to the tomato base, focusing on the taste characteristics of your tomatoes.

4. By this time, the carrots and onions have become much softer and it’s time to add the zucchini to them. Also at this stage we add Italian herbs so that the components are immediately imbued with an incredibly spicy taste and aroma.

5. Pour two liters of cold water into the stewed vegetables and lower the potatoes into it. Bring the soup to a boil, add tomato paste, salt, whole garlic cloves and any herbs of your choice. Simmer the soup for 15 minutes, reducing the heat to low.

6. 5-10 minutes before turning off, add pasta so that it does not overcook. Mix everything well and cook under a closed lid. Serve the finished soup hot, garnishing with grated cheese if desired.

We wish you bon appetit!

How to make tomato minestrone with tomatoes?

The easiest soup for the body and a pleasant taste that everyone will like. After all, it contains only vegetables, including a considerable amount of tomatoes. And together with sweet and sour balsamic vinegar, all the puzzles will come together and will delight you and your taste buds.

Cooking time: 40-50 min.

Cooking time: 10 min.

Servings – 6.

Ingredients:

• Carrots – 2 pcs.
• Sweet green pepper – 1 pc.
• Tomatoes – 8-10 pcs.
• Parmesan – 100 gr.
• Pasta – 150 gr.
• Balsamic vinegar – 2 tbsp.
• Canned white beans – 350 gr.
• Salt - to taste.
• Ground black pepper - to taste.
• Olive oil - to taste.

Cooking process:

1. Let's start by checking the presence of all the ingredients necessary for cooking, because each of them makes its contribution. Then peel the carrots and grate them on a coarse grater.

2. First of all, wash the sweet bell pepper, then cut it lengthwise into two parts. After removing the core and seeds, cut the pepper pulp into as small cubes as possible.

3. Make a cross-shaped cut on the prepared tomatoes and place them in a deep container. Then pour boiling water over the tomatoes and, after allowing a little time to cool, remove the skins from them. Then cut the tomatoes into cubes.

4. Add carrots and sweet peppers to a frying pan with vegetable oil and fry the vegetables for about 5 minutes. Then add tomatoes to them and simmer the contents for about 10 minutes until they release their juice.

5. Meanwhile, grate Parmesan, which will subsequently not only decorate our soup, but also give it a slightly creamy taste.

6. 5-10 minutes before turning off the soup, add beans and pasta to it and mix well. Continue cooking over low heat, determining the readiness of the soup by the condition of the pasta.

7. After the soup has been turned off, season it with grated Parmesan and balsamic vinegar. Mix everything well and leave to stand for five minutes. That's all.

We wish you bon appetit!

Step-by-step recipe for Italian minsterone soup with cheese

As you guessed, the main highlight of this soup is the addition of cheese. And not just plain cheese, but Parmesan.Adding even a small amount of such cheese will qualitatively affect the overall picture, making the taste of minestrone even more complex and extraordinary, in which not only spiciness will appear, but also a distant hint of nuts.

Cooking time: 120-150 min.

Cooking time: 30 min.

Servings – 4-6.

Ingredients:

• Carrots – 1-2 pcs.
• Onions – 1 pc.
• Celery – 2 pcs.
• Zucchini – 1 pc.
• Potatoes – 3 pcs.
• Tomatoes – 3 pcs.
• Canned beans – 200 gr.
• Broccoli – 200 gr.
• Leek – 50-100 gr.
• Pasta – 1-2 tbsp.
• Italian herbs - to taste.
• Tomato paste - to taste.
• Parmesan cheese – 50 gr.
• Sunflower oil – 10 ml.
• Water – 1.5 l.

Cooking process:

1. As you can see, we prepared all the vegetables in advance so that the process of preparing the soup itself would be more measured and only enjoyable. Peel the carrots, onions, and potatoes and cut them into either small strips or small cubes.

2. Wash large tomatoes well, blot with paper and randomly cut into smaller slices of absolutely any shape.

3. When all the ingredients are chopped, heat the frying pan with sunflower oil over medium heat. First of all, fry the onion until light golden brown.

4. After the onions, add a little tomato paste and stir everything well. We simmer the contents for a very short time so that the paste does not burn and does not become excessively bitter. Then fill the onion, fried in tomato paste, with water and transfer it to a saucepan.

5. In the meantime, place the rest of the chopped vegetables in a clean frying pan, leaving the chopped tomatoes, potatoes and green onions aside. At this stage, add salt and Italian herbs, focusing purely on your taste.After the vegetables have browned, we also place them in the pan along with the potatoes.

6. Finally, fry the leeks and tomatoes. This will allow the ingredients to release more juice and flavor. According to the old scheme, fill the onions and tomatoes with water and transfer them to a pan with vegetables, add pasta and canned beans. Bring the soup to a boil and cook for 5 minutes.

7. At this time, grate Parmesan, which we serve separately in each serving.

We wish you a good mood and bon appetit!

Delicious recipe for minestrone with broccoli

If you suddenly want to add a little color and piquancy to your minestrone, then broccoli will help bring this idea to life as quickly as possible. After all, the very texture of this component guarantees the soup a delicate and pleasant consistency, especially when combined with olive oil.

Cooking time: 60-80 min.

Cooking time: 30-40 min.

Servings – 6.

Ingredients:

• Cherry tomatoes – 200-250 gr.
• Green peas – 120 gr.
• Celery – 2 pcs.
• Zucchini squash – 1 pc.
• Broccoli – 100 gr.
• White cabbage -100 gr.
• Pumpkin – 100 gr.
• Pasta – 50 gr.
• Vegetable broth – 1.5-2 l.
• Garlic – 2-4 teeth.
• Onions – 1 pc.
• Leek – 1 pc.
• Carrots – 1 pc.
• Potatoes – 2-3 pcs.
• Canned white beans – 200 gr.
• Salt - to taste.
• Parsley - to taste.
• Basil to taste.
• Ground black pepper - to taste.
• Olive oil - to taste.
• Oregano - to taste.

Cooking process:

1. If you have the vegetable broth ready, then proceed immediately to preparing the vegetables. If you use frozen vegetables, then first defrost and wash them. Peel fresh vegetables and cut them in a way convenient for you.Then heat a frying pan with olive oil and put peas, carrots, cauliflower and broccoli in it.

2. This may be very unusual, but we add the onion after the vegetables have been slightly stewed. Following the onions, add the remaining chopped vegetables and whole cherry tomatoes.

3. Immediately chop all the prepared greens and add them to the main mass. Finally, season the vegetables with salt and a standard set of spices.

4. Pour the heated broth over the roasted vegetables and send to medium heat. When the contents of the pan boil, reduce the heat slightly and add olive oil. Cook for 15 minutes.

5. After this time, add pasta to the soup, after dividing it into smaller parts and canned beans. And continue cooking for 5 minutes on the lowest heat. Then, removing the pan from the heat, steep the minestrone for another 10 minutes. Then simply pour it into plates and serve.

We wish you bon appetit!