How to cook minestrone soup step by step recipe. Minestrone vegetable soup - recipe

Minestrone soup is a legend of Italian cuisine. There it is considered a national and already a classic dish. And it may well compete for popularity with pizza, risotto or pasta.

So why did this soup with an unusual name deserve such popularity?

Minestrone (Italian Minestrone, meaning "big soup") is a soup with many ingredients. If in Italian there was an expression "porridge from an ax", then this is exactly what they would say about this soup.

It is quite simple to prepare, does not require exquisite ingredients, and most importantly, it is incredibly tasty and healthy!

A standard set of vegetables usually includes tomatoes, potatoes, carrots, zucchini, but in general the minestrone is a field for experimentation.

Tip: according to the rules of classic recipes, all vegetables should be cut approximately the same - into small pieces. This is necessary in order for the vegetables to better absorb the juices and not lose their shape.

Classic minestrone cannot exist without ingredients such as bacon and cheese, so it cannot be called dietary. But those who follow their figure or want to lose weight will not have to deny themselves the pleasure of trying the minestrone soup, as there are many easier variations of it. Moreover, there are excellent diets where only this soup is consumed! They are effective not only for fast weight loss, but also very good for your health!

How to make minestrone soup - 15 varieties

This recipe is an idea based on the classic minestrone theme. The peculiarity of the traditional minestrone lies in the cooking technology.

What you need:

• zucchini 300g
• onion 100g
• potatoes 150g
• carrots 70g
• tomatoes 200g
• bulgarian pepper 150g
• fine pasta 50g
• 1 clove of garlic
• hard cheese 20g
• olive oil 7 tablespoons
• water 1250 ml
• salt 2 tsp

Preparation:

Cut carrots, onions into small cubes. Pepper strips. Cut the zucchini in half lengthwise, peel and remove the seeds. Blanch the tomatoes. Cut into small slices. Cut the potatoes into cubes. Heat oil in a frying pan (not until glowing). Fry the onions and carrots for 5 minutes. The onion should become transparent. Cut the garlic into thin slices. Add bell pepper and garlic to them. Fry for another 5 minutes. Send the zucchini to the pan. At this stage, you need to add 2 more tablespoons to the vegetables. olive oil. Fry for 15 minutes. Add tomatoes. Cook everything, stirring occasionally, for 5 minutes.

Now we transfer the vegetables to the pan. Fill with water, always cold (the quantity is indicated in the recipe). Bring to a boil over low heat. Salt. Send potatoes to the pot. Cook with potatoes for about 15 minutes. Now the main nuance of this recipe. It is necessary to puree some of the vegetables.

Some vegetables must be removed from the soup with a slotted spoon, but not mashed, but rather set aside. And grind everything that remains in the pan with an immersion blender until smooth. Combine vegetables. Bring the soup to a boil again, add small pasta. Cook for 2 minutes. The soup is ready!

Serve with cheese, pesto or basil. As your heart desires!

This recipe is not entirely classic, one of the variations of minestrone.

We need:

• 2 small carrots
• 1 sweet green pepper
• 9 small tomatoes
• 100 g parmesan or other grated cheese
• 300 gr canned white beans
• 150 gr large pasta
• 2 tbsp balsamic vinegar
• Vegetable broth
• Vegetable oil
• Salt, pepper to taste

Cooking method:

Peel and wash the carrots, grate on a coarse grater. Cut the pepper into cubes. Blanch the tomatoes. This can be done as follows: make cross-shaped cuts on them, then pour boiling water over them, literally for one minute, and move them into very cold water. After that, the skin can be easily removed. Cut the tomatoes into small cubes. Fry peppers and carrots in vegetable oil for about 5 minutes. Then add tomatoes to them. Simmer for another 5-7 minutes. Meanwhile, grate the Parmesan (or any other hard cheese) on a coarse grater.

Bring the vegetable stock to a boil. Add stewed vegetables to it. Followed by white beans and pasta. Cook for 10 minutes. Add vinegar and parmesan. Mix well. You can serve!

Everyone loves Italian cuisine, and world renowned chefs are no exception. A unique opportunity to cook minestrone soup according to the author's recipe. It will turn out to be no worse than a meal in a restaurant!

Ingredients (for 8 servings):

• 1 head of cabbage
• 1 vegetable marrow
• 1 red onion
• 1 medium potato
• 1 jar canned beans (400 g)
• 2 carrots
• 2 stalks of celery
• 4 large tomatoes
• 2 slices of bacon
• 100 g pasta
• ½ bunch of basil
• 1 bay leaf
• ½ teaspoon dried oregano
• 1 liter vegetable broth
• 1 clove of garlic
• Green onions
• Olive oil

Preparation:

All vegetables must be peeled. Cut the tomatoes, carrots, celery and zucchini into large pieces. Potatoes in medium cubes. Finely diced onions and garlic. Cut the bacon into small cubes. Pour 2 tablespoons into the bottom of a large saucepan. olive oil and heat. When the oil is hot, add the bacon. Fry for about 2 minutes. When the bacon is golden, add garlic, onions, carrots, celery, and zucchini. After that, simmer everything together for 15 minutes, until the vegetables soften. Add potatoes, beans (pre-drain the liquid), tomatoes.

Tip: it is better to soak potatoes in cold water beforehand.

Pour in broth. To mix everything. Mash the tomatoes with a wooden spoon until smooth. Then cook for about half an hour under the lid after boiling. Willingness to test for potatoes. Now you need to tackle the green onions - remove the stems and chop. Add it and pasta to the pan. Boil everything for about 10 minutes. Then check the readiness of the pasta, if ready, turn it off. Now add the basil leaves and stir the soup. Season also with salt and pepper. Serve garnished with parmesan and basil.

Delicious, hearty, homemade minestrone. What could be better ?!

Ingredients:

• Bacon 100 g
• Fennel 1 piece
• Large onion 1 pc
• Celery stalks 4 pcs
• Garlic 3 cloves
• Red bell pepper 1 pc
• Carrots 1 pc
• Zucchini 1 pc
• Potato
• Tomatoes 5 pcs
• Green peas 100 g
• Tomato juice 1 l
• White beans 100 g
• Basil or other herbs
• Grated parmesan
• Olive oil

Preparation:

If you are using fresh beans, you must first soak them, then boil them. Finely chop all vegetables and bacon. Cut the fennel and celery into cubes. Fry bacon, add onion, celery. Fry. Add minced garlic. Leave to simmer. Cut all other vegetables into cubes.

Tip: if you wish, you can puree half of the vegetables.

Blanch the tomatoes. Grind carrots in a blender, then tomatoes. Add any remaining vegetables to the saucepan. Add tomato juice. Simmer for 5 minutes. Salt and pepper. Add beans. Top up with boiling water. Cook for 5 minutes. When serving, sprinkle with parmesan and herbs.

This is a recipe for an easy and healthy green spring Italian soup.

For cooking:

• Bow 1 head
• Garlic 3 cloves
• Celery 4 stalks
• Potatoes 1 pc
• Green asparagus 400 g
• Parmesan 120 g
• Green beans 300 g
• Canned white beans 1 can
• Vegetable broth 1.5 l
• Frozen peas 300 g
• Chopped basil 2 tablespoons
• Chopped parsley 2 tablespoons
• Green basil 2 stalks

Preparation:

Drain the beans from the jar. Remove the rough ends from the asparagus and cut into 1 cm pieces. Cut the potatoes into small cubes. Grate the Parmesan. Heat 4 tablespoons in a skillet. olive oil. Chop fresh green beans similarly to asparagus. Add finely chopped onion, garlic, celery, chopped sideways into 0.5 cm thick pieces and simmer for about 10 minutes until tender. Send potatoes, cut into small cubes, 2/3 of asparagus and green beans and grated parmesan to them and simmer for about 5 minutes. Along with the white beans, add the broth, bring to a boil and cook for about 20 minutes. Put the remaining asparagus and frozen peas in the soup (do not thaw) and cook for about 6-8 minutes. Sprinkle with herbs at the end.

Serving: basil leaves, parmesan. Serve with garlic bread or garlic toast.

Tip: To preserve the rich green color, it is important not to overcook the soup.

Homemade soup recipe from the chef. Designed for one portion, as it is prepared in a restaurant from under the knife. But you can always count the number of ingredients for a larger volume, and cook at least a whole pan. It will turn out to be very tasty!

For 1 serving:

• 200 ml vegetable broth
• 10 g of each type of vegetables, diced: onions, cabbage, zucchini, celery, carrots, pumpkin, potatoes.
• 10 g beans
• 10 g leeks
• 10 g fennel
• 10 g green peas
• 8 g broccoli
• 5 g spinach
• 3 g basil
• olive oil

Preparation:

Add vegetables to the broth in the following sequence: potatoes, fennel, carrots, pumpkin, zucchini, onions, celery, leeks, beans, cabbage, green peas, broccoli.

Tip: If the zucchini or zucchini that you are using is mature enough and the skin is stale, it is better to remove it so that the consistency of the soup is more uniform.

Chop the basil and add to the soup. Cook over low heat for no more than 15 minutes. Serve with a couple of drops of olive oil.

Minestrone with broccoli - a delicious recipe

There are many options for making minestrone soup - you don't have to make the traditional version when there are so many unusual recipes.

This recipe is one of those.

Ingredients:

• Broccoli - 500 gr
• Tomatoes - 500 gr
• Roasting sausages - 250 gr
• Onion - 1 pc medium
• Shell pasta - 1 glass
• Olive oil
• Parmesan cheese
• Pepper
• Vegetable or chicken broth
• Dry Italian Herb Blend

Preparation:

Fry minced sausage with Italian herbs and onions in olive oil. Bring a liter of broth and a liter of water to a boil. Salt. Boil pasta until half cooked. Divide the broccoli into inflorescences and cut the legs into small cubes. Send to the pan along with the fried minced meat. Blanch the tomatoes, peel the seeds, cut into small pieces. Add to soup. Cook everything over low heat until the broccoli is softened. Grate the cheese. Add when serving. Bon Appetit!

Its peculiarity is that one of the components is lentils, and celery is also added.

Ingredients:

• Sweet pepper 200 g
• Broccoli 200 g
• Celery 200 g
• Lentils 150
• Carrot 200
• Bulb onions 200 g
• Fresh tomatoes or in their own juice - 400 g
• Olive oil 40 g
• Bouillon cubes 4 pcs.
• Hard cheese 50 g
• Water 2 l

Preparation:

The recipe is prepared in a slow cooker, but you can also cook in a saucepan.

All vegetables, except broccoli, cut into small cubes. Set the "frying" mode in the multicooker. Pour in vegetable oil. Send there onions, carrots, celery, peppers, tomatoes (if using fresh ones). Mix. Fry for about 15 minutes (until the end of the "fry" program). Add tomatoes in their own juice (if you are using fresh ones, see above), lentils and broccoli, disassembled into inflorescences. We send bouillon cubes to them. To fill with water. Then cook on the "Soup" program. Cooking will take about 40 minutes. Add salt to taste. Can be served on the table.

At the beginning of the article, we mentioned that there are special diets, the main component of which is this soup.

Here is one example of the dietary version.

For 2-2.5 liters of water:

• Onion 3 pcs
• 3 green onion feathers,
• Half a small head of cabbage (Savoyard is best),
• celery root with herbs
• bell pepper 2 pcs
• celery root 1pc
• 2-3 st. l. tomato puree or tomato

Preparation:

Finely chop the peeled vegetables, put them in a boiling broth (lightly salted and not fatty, you can use cubes). Boil covered for 10 minutes, add tomato puree. The soup should boil for another 5 minutes. All is ready!

Advice Only fresh minestrone gives effect, so you need to cook it daily.

Fasting is a pleasure when you know the recipe for lean minestrone.

We need:

• (for 3 servings)
• 1 vegetable marrow
• 1 tomato
• 1 eggplant
• 1 bell pepper
• 1 potato
• 1 onion
• 1 carrot
• 2 tbsp tomato paste
• Greenery
• Basil dry

Process:

We clean the potatoes and carrots. Cut all vegetables into small cubes. Blanch the tomato. Fry onions, garlic, peppers, carrots, zucchini, eggplant in vegetable oil. Peel the tomato, chop it and send it to the vegetables. Add tomato paste. Simultaneously boil water in a saucepan, put potatoes, cook for 10 minutes. Transfer the contents of the pan to the pan, cook for another 17 minutes. Add finely chopped herbs and dry basil, then remove from heat. Bon Appetit!

You don't have to give up potatoes if you're on a diet. This recipe is proof of this.

Ingredients:

• ¼ head of cabbage
• ½ zucchini
• 100 grams of fresh green peas
• carrot
• 3-4 stalks of green onions
• parsley and dill
• 1 tsp salt
• 3-4 pcs. young potatoes
• 1-2 cloves of garlic
• 3 liters of water
• olive oil

Preparation:

Pour a few tablespoons of vegetable oil into a saucepan, add chopped garlic and onions. Fry over low heat. Now, pour water, add salt, put in the soup not coarsely chopped potatoes and carrots. Cook for up to 20 minutes.

Add chopped zucchini, cabbage, green peas and cook for another 15 minutes.

Tip Peas can be replaced with young beans, asparagus. Herbs and roots can be taken dried. And if the diet is not strict, you can also add vermicelli.

Unusual recipe. Kale will add a unique flavor and benefit to the minestrone soup.

Ingredients:

• 1 red onion
• A couple of garlic cloves
• 1 small carrot
• 2 medium bell peppers
• 100-150 g frozen green peas
• 150 g white beans
• Small cauliflower
• 2 medium potatoes
• 1 eggplant
• 1 zucchini
• 1 chili pepper
• 1 small tomato
• 50 g small pasta
• 100 g kale

Preparation:

Chop the onion finely, fry in olive oil in a saucepan. Chop the garlic finely, add to the onion. Cut the carrots into small cubes. Add to the pan. Core the peppers and cut into small cubes. Also send to vegetables. Pour everything over with water (about 3 liters). Fill in peas, beans, cabbage (disassemble into inflorescences). Cut potatoes, zucchini, eggplant into cubes, send to soup. Cut the tomato into medium slices, the chili into rings. Put in soup. Salt. Mix. Cook for no more than 5 minutes after boiling. Add the paste. Add kale at the very end. Boil for 1 minute.

This recipe is suitable for those who do not like minestrone due to the lack of meat.

Ingredients:

• Zucchini 1 pc
• Carrots 2 pcs
• Onions 1-2 pieces
• Garlic 2-3 cloves
• Potatoes 2 pieces
• Small pasta 50 g
• For the meatballs:
• Smoked chicken breast 300-400 g
• Cheese 100-150 g
• White bread 2 slices
• Yolk 1-2 pcs

Preparation:

Cut all vegetables into small cubes. Chop the garlic. For meatballs: Soak bread in water, squeeze out. Finely chop the chicken breast. Grate cheese coarsely. Connect everything. Stir thoroughly. Form the meatballs with wet hands. Pour oil into a saucepan, heat it. Put onion and garlic. Fry until transparent. Add potatoes and carrots. Fry, stirring occasionally for 7 minutes. Add the courgette. Cook for another 5 minutes. Pour water into a saucepan, boil. Season with salt, pepper, add dried herbs (optional). Cook for 5 minutes. Add meatballs. Cook for about 3 more minutes. Add pasta. The soup should be boiled for no more than 2 minutes. Turn off, let it brew.

A dish for true lovers of Italy. You have not tried such a minestrone yet!

Ingredients:

• 150 g pumpkin
• 1 small carrot
• 150 g celery root
• 1 stalk of celery
• 1 stalk of leek
• Olive oil
• 1 clove of garlic
• 2 tomatoes
• 1 pack of mini mozzarella

Preparation:

Cut the pumpkin into medium-sized cubes; carrots, celery, its stalk and leeks are fine. Pour into a saucepan, add a couple of tablespoons of oil. Stir in butter. Fry. Finely chop the garlic, chop the tomatoes. Transfer to a saucepan. Put out a little, add 1.5 liters of broth. Salt and pepper.

Cut the mozzarella in half. Turn off soup. Arrange the mozzarella on the plates, add a spoonful of pesto sauce if desired.

Well, and finally, one more recipe for lovely ladies! But of course it will suit men too!

Minestrone with the addition of corn will help diversify your diet.

Ingredients:

• Red sweet onion
• Pink tomatoes 100 g
• Young zucchini 100 g
• Green peas 50 g
• Sweet corn 50 g
• Soy sauce 3 tbsp
• Garlic 3 teeth
• Red bell pepper 2 pcs
• Grape seed oil 4 tsp
• Water 1 l

Preparation:

Grease the bottom of an enamel pot with grape oil. Peel the zucchini, chop into cubes. Cut the onion into thin half rings. Finely chop the garlic. Peel the seeds from the pepper, divide it into thin plates. Put the vegetables in preheated oil (which is in a saucepan). Fry, stirring occasionally, until the onion and courgette are browned. Rinse corn and peas. Send to the pan for vegetables. Mix well. Blanch the tomatoes, peel them off. Cut into 6 pieces. Mix with vegetable oil (preferably olive oil) until puree. Add to the pan. Cover with water and mix with soy sauce. Cook for another 10 minutes. Serve with herbs. Bon Appetit!!!

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

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

Required products:

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

Cooking process:

1. To begin with, cut the garlic and onion into small pieces, fry in a saucepan preheated on the stove until they become slightly transparent.
2. Then put the carrots there in cubes and keep for about five minutes.
3. Chop all the remaining vegetables as small as possible, add to the rest of the ingredients and bring to softness over low heat for 15 minutes.
4. We fill this vegetable mass with a cold broth, season with the selected spices, put the potatoes in cubes and cook until they become soft.
5. Pour the beans into the soup, after draining the liquid from it.
6. After two minutes, we take out a quarter of the vegetables from the soup, and turn those that remain into mashed potatoes using a blender. Put the vegetables back in the soup and the dish is ready to serve.

In a multicooker

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

Required products:

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

Cooking process:

1. Chop all vegetables as small as possible, except for beans, of course.
2. Set the multicooker to the Bake mode and start frying the onions, gradually adding other vegetables to it and bringing them to softness. You don't need to use the potatoes yet.
3. Pour the resulting mass with broth and season with various spices. Place the potatoes and turn the slow cooker into the Soup mode for 30 minutes.
4. When the program comes to an end, lay out the beans, draining the excess liquid from them. The dish is ready to serve.

Cooking Genoese Minestrone Vegetable Soup

Another option for hearty Italian soup.

Required products:

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

Cooking process:

1. We put a pot of water to heat up, put chopped potatoes, carrots and zucchini there. Cover with a lid, reduce heat, leave to cook, and after a couple of minutes, add beans and peas.
2. Prepare the sauce in a separate container. To do this, combine peeled tomatoes with garlic and basil, beat in a blender until smooth and add olive oil.
3. We send this mixture to a saucepan with soup, add seasonings, add pasta and remove after five minutes, when they are already soft.

Kale and White Bean Option

You can slightly 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 collard greens;
• seasonings, garlic, herbs - optional.

Cooking process:

1. Start cooking right away in a saucepan. Put chopped onion and garlic there, fry for a couple of minutes, season with spices.
2. Then add tomato paste, cabbage leaves, cut into small pieces and keep on fire for about four minutes.
3. Free the beans from excess liquid, soften in a bowl, put with vegetables. Also add the chopped tomatoes and pour over 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 tender, about 15 minutes.

Unusual Minestrone soup with pasta

Since this is an Italian dish, it is not at all surprising that the soup can be made with pasta as well.

Required products:

• one zucchini;
• carrot and onion;
• 150 grams of pasta;
• 200 grams of beans;
• two potatoes;
• herbs and spices to your taste;
• 50 grams of Parmesan.

Cooking process:

1. Use a saucepan with a good bottom so that you can fry the vegetables in it.
2. Chop whatever is listed except for the beans and potatoes and bring until tender in a heated bowl.
3. Fill with water until the pan is almost full. Add seasonings.
4. Place the chopped potatoes and beans in the soup, and cook over medium heat until tender.

Serve sprinkled with Parmesan.

Frozen vegetable soup

Of course, fresh vegetables are much healthier, but in winter you can also use "freezing".

Required products:

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

Cooking process:

1. Fill the pot with water and when it boils, put the pre-chopped potatoes there, and then the chopped garlic.
2. After about 15 minutes, when the potatoes are almost soft, add the frozen mixture and cook for 10 minutes after boiling.
3. Fill in the pasta, add seasonings to taste and bring to readiness. You can shoot when the paste becomes soft.

Let the dish brew for 20 minutes before serving.

Secrets and tricks of cooking

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

1. Cook with seasonal vegetables, so it doesn't need to be the same every time.
2. Don't use arugula and Brussels sprouts - these vegetables overpower the taste.
3. For piquancy, you can add a little dry wine to the soup.
4. You can cook in any broth, but Italians prefer the mixture of ham on bone and bacon.
5. For a rich soup, add legumes, pasta, or arborio rice commonly bought for risotto.

- a traditional light Italian vegetable soup. This dish comes from rural peasant culinary traditions. Italians cook it exclusively from seasonal vegetables, sometimes with the addition of rice or pasta.

Here's how to make minestrone soup. Usually minestrone is cooked on, less often - on meat, chicken. Sometimes it is a special broth made from pork ham on the bone and / or pancetta (Italian bacon) with the addition of various spices and unsulphited grape wine.

Sometimes for cooking minestrone vegetables or (part of vegetables) are fried in olive oil, but only quite lightly, over low heat. The composition may include onions, fennel, carrots, various types of cabbage, celery, zucchini, pumpkin, bell peppers, eggplant, turnips, legumes, asparagus, etc.

In the modern version, sometimes chopped vegetables are cooked until cooked, then half of the finished vegetables are chopped with a blender until they are mashed and returned to the soup.

Minestrone Vegetable Soup Recipe

• chicken broth, or pork, or water - about 2-2.5 liters;
• small young potatoes - 4-6 pcs. oblong shape;
• leek (or common onion) - 1 pc .;
• green beans - about 100 g;
• carrots - 1 pc.;
• young green peas - about 100 g;
• bell peppers - 2 pcs.;
• broccoli or cauliflower - about 100 g;
• rice - 2-3 tbsp. spoons;
• different greens (parsley, basil, cilantro, etc.);
• olive oil;
• hot red peppers and garlic;
• dry spices (peppercorns, cloves, lavrushka), ground black pepper.

Preparation

We wash the potatoes, cut each tuber into 4 pieces lengthwise (or in some other way) and put in a saucepan. Also add green beans and washed rice. Pour in broth or water and cook for 10-12 minutes with the addition of lavrushka, peppercorns, cloves and bay leaves.

Simultaneously, in a frying pan in olive oil, lightly fry the leeks, cut into slices (or a quarter of regular rings) with carrots, cut into strips. Add green peas and simmer for 8 minutes. We transfer the contents of the pan into a saucepan along with chopped bell peppers and broccoli disassembled into small pieces. Cook everything together for 8 minutes. You can add a little tomato paste or finely chopped tomatoes (2-3 pcs.) 3 minutes before readiness.

Using a ladle or slotted spoon, remove some of the vegetables (about 1/3) from the pan and put them on a plate. Cool slightly, puree with a blender and return to the pot with soup.

Sprinkle with chopped garlic and herbs before serving. Season with red hot pepper and ground black individually.

Today I invite you to get acquainted with one of the traditional dishes of Italy - the Minestrone soup, which means “big soup”. It is big not because there is a lot of it, but because many different vegetables are used in it.

One of the secrets of the delicious Minestrone is that Italians only use seasonal vegetables in their cooking. There are no special and clear rules for preparing this soup, but I will share a few more secrets with you. Let's get started!

Kitchen utensils and appliances: kitchen stove or hob, 3-4 liter saucepan, spoon, ladle, grater, kitchen board, knife.

Ingredients

Step by step cooking

1. Put prepared 1 liter of broth in a saucepan to warm up on fire. Next, we prepare each ingredient in turn and send it to boil in a low-boiling broth.
2. Wash and peel 1 carrot and 1 potato. We start with these ingredients, as they take the longest to cook.
   
   
3. Cut the peeled vegetables into cubes and send them to boil in a boiling broth.
   
   
4. We wash 3 stalks of celery with a total weight of 200 g and remove a thin skin from them. This can be easily done with a regular knife.
   
   
5. And also cut into squares.
   
   
6. We wash the leeks well under running water. Cut off the green and white parts on both sides, and use the remaining middle in cooking.
   
   
7. Once again, we carefully check if there is any earth left in the feathers of the onion.
   
   
8. Cut the prepared part into squares.
   
   
9. We also send 100-150 g of fresh or frozen green peas to the pan.
   
   
10. My zucchini in running water. We only need half. Cut into squares and send them to the broth to cook with the rest of the vegetables.
    
    
11. Add 0.5 cans of canned beans. If you have the opportunity, you can boil the beans for this soup in advance and then use them.
    
    
12. We wash and cut into squares 1 tomato.
    
    
13. Add 1 sprig of thyme and bay leaf. Leave the spices in the boiling soup for literally 5-7 minutes, and then remove.
    
    
14. At this stage, we can taste our soup and add salt to our taste and 1 tsp. Sahara. It is sugar that will help enhance the richness of the taste and give softness to this dish.
    
    
15. When all the vegetables are boiled in the broth for 5 minutes, add 1 tbsp. l. home-bought or home-made pesto. With the addition of the sauce, not the classic one, but the Genoese Minestrone is cooked. But I really like the taste of the dish with Pesto sauce, and you decide whether to add it or not, based on your taste preferences.
    
    
16. Rub 30 g of Parmesan on a fine grater. We put it in a separate bowl or saucer and serve with the soup.
    
    
17. Ready-made Minestrone soup can be served!
    
    
    

How to decorate a dish and what to serve with

Traditionally in Italy, this dish is served hot, with grated Parmesan. It is grated on a fine grater and placed in a separate bowl, and you, if you wish, can take the required amount of cheese and add it to your soup. The cheese melts from a hot dish and the taste becomes even more spicy and rich.

Video recipe for cooking Minestrone soup

The video shows a step-by-step recipe and the secrets of making Minestrone, and also reveals the way to serve it exactly like in Italy.

Basic common truths

• You can add boiled meat cut into squares to the soup to make it more satisfying. Also, some recipes allow you to add pasta or rice to this soup. You can also do this, when all the vegetables are almost ready, add what you like best. But keep in mind that in Minestrone, noodles swell and fall apart very quickly, so it is better to cook such a soup once.
• You cannot cook such a dish with the addition of bouillon cubes, they will kill all the aroma and taste of the cooked soup.
• It is not allowed to cook this dish from frozen vegetables. The only exception can be green peas and beans.
• All ingredients in the soup should be cut into cubes of the same size, and they should not be large or small. Since in the first case, the vegetables will not be saturated with the aroma of the soup, and in the other, they will turn into mashed potatoes.
• You don't have to limit yourself exclusively to the suggested ingredients list and use as many seasonal or your favorite vegetables as possible.

If at some point you decide to cook traditional European food, I recommend that you try a French dish -. It is not necessary to change the "insides" of the soup, you can try to change its base and cook — soup with chicken broth—. Also very useful for both small and older family members will be cooked “beef soup”. A very healthy dish with a delicate taste is obtained if you cook it.

All people love and appreciate their national dishes, and we cook them every day. But over time, interest wakes up, and we ask ourselves: what are our neighbors preparing so interesting? First, we ask this question at home, asking neighbors, and then we “go out” to the world arena. And now there are more and more housewives who want to master more and more new culinary techniques, to learn how to cook unfamiliar dishes. Although all this is happening, probably, so that we can delight our loved ones and loved ones with delicious and unusual dishes every day.

Delight your loved ones with delicious and healthy soups. And share your cooking secrets with me in the comments. Bon Appetit!

Have you heard the phrase in childhood: "Don't eat soup, there won't be any sweets"? And, indeed, only with age comes an understanding of how important first courses are in the diet of every person. Imagine that in some regions of Italy, for example, in (Veneto), more soups are eaten than. There are a number of varied, distinctive recipes. Although the Italian interpretation of liquid food is somewhat different from what we are used to, it is definitely worth trying. Our article will guide you to the right stop on a rather long list of soups. For the convenience of searching, we have arranged them in alphabetical order.

Acquacotta is a traditional soup of the Maremma territory. It was originally considered peasant food. His recipe was invented for using stale bread.

The first versions of the dish consisted of water, stale bread, onions, tomatoes, and olive oil. Modern versions contain many more components. So, the most common recipe in (Toscana), in addition to historical ingredients, involves the use of celery, carrots, basil, grated cheese and eggs. Aquacotta con funghi is supplemented with porcini mushrooms, wild mint and garlic. Acquacotta con peperoni is distinguished by the presence of red pepper.

Banyun

Bagnun is a soup born in the province of Genova as food for fishermen. Its name literally translates as "bathroom". The recipe for the dish has remained practically unchanged since the 19th century. Main ingredients: fresh anchovies, fried onions, peeled tomatoes, olive oil and biscuits (or toasted bread).

Buridda is a seafood soup typical of Ligurian cuisine. Locals call buridda not only the first course, but also a stew with fish.

The basis of the soup is the meat of various types of fish (cod, conger eel, shark). It is cut into small pieces and boiled in a little liquid with olive oil, pine nuts, mushrooms, capers and parsley. Recently, cooks have been using meat from cuttlefish, octopus, mullet, monkfish. The recipe is also complemented with onions, tomatoes, white wine, green peas and potatoes. Buridda with dried fish is called buridda di stoccafisso.

Gallura

Gallura soup (Zuppa gallurese) is a traditional northern part (Sardegna) soup. Its second name is suppa cu. To prepare gallura, stale bread is soaked in meat broth and laid out in layers in a mold. At the same time, alternate it and complete the styling with pecorino cheese. Flavor the dish with parsley, mint, nutmeg or cinnamon. Oddly enough, the soup is baked in the oven for about an hour until a crispy cheese crust appears.

Invented as food for the poor, today gallura is a frequent guest at wedding and holiday tables.

Traditionally, the soup is cooked in earthenware containers mainly in the spring when the crop is harvested, since most of the ingredients are of vegetable origin.

Ginestrata is a slightly spicy egg soup native to northern Tuscany. For the domestic consumer, the recipe for this first course will cause great surprise. Its main ingredients are egg yolks, chicken broth, marsala wine or white wine, butter, nutmeg and sugar. Sometimes ginestrata is supplemented with cinnamon. The subtlety of its preparation lies in the fact that the heating process is completed as soon as the mass becomes thick. Some cooks sprinkle sugar and nutmeg on the dish just before serving.

Zuppa imperiale or Imperial soup (Zuppa imperiale) - the first dish typical for the region (Emilia-Romagna). Its main ingredient is pasta cubes made of semolina, parmesan, eggs and butter. They are pre-baked in the oven and then dipped in a boiling broth for a few minutes. Some chefs add mortadella and bread crumbs to their soup. Serve Zuppa imperiale hot, sprinkled with nutmeg.

Cacciucco is a soup made from fish, shellfish and crustaceans, traditional for the city of Livorno. It is complemented with tomatoes and croutons. The traditional recipe provides for as many as 13 types of marine life: sepia, octopus, shark, conger eel, moray eel, sea cock, sea bass, sultana, goby, bavos, rock perch, lobster and horse mackerel. Currently, chefs are limited to 6 or 7 options. Sometimes red wine is added to cacucco (contrary to the culinary tradition, fish is combined only with white drinks).

Livorno takes great pride in their first course and the Cachucco festival is held every April.

Makku (Maccu) - Sicilian soup, the main ingredients of which are crushed beans, seeds with sprigs of dill, olive oil, salt and pepper. Sometimes it additionally includes tomatoes, onions and pasta. Some soups contain mashed beans instead of whole beans. Today makku is rarely found in kitchens (Sicilia), but it is still served in restaurants.

Minestra di noci is a nutty soup typical of the cuisine (Piemonte). It is usually prepared on the basis of meat broth. Not only whole or chopped walnuts are put into the soup, but also walnut puree. Additional ingredients include butter, pumpkin, lemon juice, salt, pepper and spices.

Minestra di nochi is a very high-calorie and satisfying dish, therefore it is cooked more often in the winter months.

Minestra di ceci is a soup made with chickpeas as the main ingredient. The base of the dish is olive oil, garlic, onions, carrots and celery. Additionally, it can be added: cod, artichokes, tomatoes, chestnuts, potatoes, pasta, cabbage. In Italy it is called "winter soup" because its warm and delicate flavor is ideal for chilly evenings.

(Minestrone) - thick vegetable soup with the addition of pasta or rice. There is no standard set of ingredients for minestrone as it is prepared in Italy with seasonal vegetables. It can be vegetarian and also include meat or broth. Although some chefs claim that authentic Minestrone is only made with the bean infusion.

The soup recipe varies by region. But some ingredients are almost invariably present in it. These include beans, onions, celery, carrots, tomatoes, and broth.

Panada

Panada is a bread soup from northeastern Italy and Sardinia. It is bread boiled into porridge in water or broth. It is complemented with eggs and grated cheese. In the republic, panada is common in poor rural areas. It is often prepared for the elderly and sick.

Pappa al pomodoro is the first dish that was born as food for the Tuscan poor. The name literally translates as "tomato gruel". Its main ingredients are stale bread, tomatoes, cloves, garlic, basil, olive oil, salt and pepper. The soup can be served hot or chilled.

Passatelli is one of the classic soups of the Emilia-Romagna region. For its preparation, a mixture of bread, parmesan, eggs and spices is passed through a press, getting a kind of "spaghetti". Then they are boiled in chicken or fish broth. In some parts of Italy, lemon and nutmeg are added to it.

Pasta e fagioli is a soup whose name literally translates as “pasta and beans,” which speaks for itself. Like many favorite Italian dishes, it appeared in a peasant environment. Today it can be found in the most expensive restaurants.

The recipe for e fajoli pasta varies from region to region, but the main ingredients are the same: pasta and beans. To taste, it is complemented with olive oil, garlic, onions, celery, carrots, stewed tomatoes or tomato paste. The non-vegetarian version contains meat (usually pancetta).

Ribollita is a hearty Tuscan stew made from bread and vegetables. Like many vegetable soups, ribollita becomes more delicious after each reheating. It was first invented by peasants, heating together the remains of minestrone and vegetable soup. Hence the name of the dish, which literally translates as "re-boiling". It is based on bread crumbs, beans, cabbage, and inexpensive vegetables such as carrots, celery, potatoes and onions.

In Italy, ribollita is considered a winter soup. Traditionally, it is cooked in a wood-fired oven in an earthenware pot.

Stracciatella is a broth-based soup popular in the region (Lazio). In Italy, he is better known as Stracciatella alla romana. To prepare it, beaten eggs are mixed with grated parmesan, salt, pepper, nutmeg, lemon zest and sometimes semolina. The resulting mass is gradually added to the boiling broth. After stirring in the soup, small plates of cheese and egg mixture are formed. Hence the name of the soup, which literally translates as "scraps".

Before serving, the stracatella is garnished with toasted bread and grated Parmesan cheese. Some chefs flavor the dish with marjoram.

Sciusceddu is a traditional Easter soup in Italy. It is based on meatballs and eggs. Background ingredients include broth, or cheeses, parsley, salt and pepper. Shusheddu is quite dense and high in calories, so it is often eaten on its own as a quick lunch option.

Undoubtedly, this is not a complete list of options for Italian soups. Because even small towns have their own secrets of cooking first courses. And even if they are far from those soups that we are used to seeing at lunch, their taste is another attraction of Italy.