How to Make MINSTRONE SOUP the Right Way

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Minestrone soup is the most traditional Italian soup made in households all over Italy. Most families have their own version, but my absolute favorite is when the right mix of fresh vegetables and herbs come together in the pot and infuse to create the most mouth-watering broth – the most important part of the minestrone soup. Add some cracked pepper and a generous serve of pecorino cheese and you’ll warm hearts through every season! #minestrone #minestronesoup #vegetablesoup 📺SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE 😉 📖Share it with your FOODIE friends on FACEBOOK 🌍Get the recipe on my website 🍝Check out my website and register for FREE!!! 🌍Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available) 📖LIKE Vincenzo’s Plate ON FACEBOOK 📷FOLLOW ME ON INSTAGRAM @vincenzosplate ✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me. 🔄Kg to cups converter: MINSTRONE SOUP | How to Make Vegetable Minestrone Soup INGREDIENTS: 1 whole onions 1-2 carrots 1 Celery stalks 1 whole broccoli 1 zucchini ¼ pumpkin ½ Savoy cabbage (optional, you can also add rapini, chicory) ½ cauliflower 4 tomatoes ripe 200g – 7.01 oz lentils 200g – 7.01 oz Mixed beans Fresh rosemary Fresh parsley Pecorino cheese Extra virgin olive oil Salt & pepper Water UTENSILS: Large pot Chopping board Sharp knife Tablespoon Wooden spoon Ladle METHOD: 1. Minestrone soup is a classic, so start with the classic ingredients: carrots, celery and onion. 2. Chop the celery stalk, carrot and onion into cubes or small pieces. Hold on to the beautiful celery leaves and chop them up too! 3. Place a large pot onto the stove at a medium heat. Once it starts to warm, drizzle between 4-5 tablespoons of extra virgin olive oil into it and leave to heat up. 4. When the oil is nice and warm, add the chopped celery, carrot and onion. Stir around, then add a sprig of fresh rosemary. 5. This process is called the “soffrito” and it is very important you let this cook through well, as it forms the base of the flavors for your minestrone soup. 6. Gently stir the soffrito every now and then to make sure they are moistened with oil and cooking well. VINCENZO’S PLATE TIP: Minetron soup can be made up of your choice of vegetables – and often turns out best when made with whatever you have left in the fridge! 7. While the soffrito is cooking, chop up the pumpkin, broccoli and zucchini into small chunks and try and keep the size similar to all the vegetables so they cook evenly and more or less at the same time! 8. Once the minestrone soup soffrito has been simmering for at least 10 minutes, add the pumpkin, broccoli and zucchini and stir them through. 9. Add just enough water to cover them. Then leave this to cook for 20 minutes with the lid on, again stirring every so often. VINCENZO’S PLATE TIP: If you have stock you can also mix this in at this point to add even more flavor to the minestrone soup, instead of just plain water. 10. Next, cut up the rest of your vegetables. In this case, savoy cabbage, cauliflower and fresh tomatoes. An alternate option here is to use peeled tomatoes or a jar of Italian passata. 11. It’s now time to add lentils, mixed beans, tomatoes, savoy cabbage and cauliflower before once again covering the vegetables with water and leaving this to cook for 15 minutes, with the lid on top – and don’t forget to stir every 5 minutes! 12. Add a generous amount of salt and pepper to the minestrone soup and stir through well so all the ingredients are really well flavored. 13. Turn off the stove after 15 minutes (or once your vegetables have softened), then sprinkle a generous amount of pecorino or parmesan cheese on top, chopped parsley and a generous serve of cracked pepper. HOW TO SERVE Using a ladle, scoop out a generous amount of minestrone soup into a bowl and sprinkle a small amount of fresh parsley and pepper on top. It is best served with some freshly grilled or toasted slices of bread on the side (which taste yummy dunked into the soup! E ora si mangia, Vincenzo’s Plate…Enjoy! 🎬 #VincenzosPlate is a YouTube with a focus on cooking, determined to Teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own #kitchen whilst having a laugh (and a glass of vino!).

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43 COMMENTS

  1. It's good to know I can add in whatever veggies I want. I think the mirepoix and tomatoes are essential though. I like to use kidney beans, black beans, and great northern beans. I would do kale in there too maybe in place of the broccoli or cabbage. I think it is nice to add noodles but it is healthier to avoid the carbs. I'd this with a steak though lol.

  2. Eh Vincenzo, you have criticized ramsay's carbonara and told that carbonara can be only with guanciale pecorino and pepper. Do you remember, pizza mergerita is not margerita if you add a meet, salami or else. But now carbonara is anything with eggs inside. Don't denay yourself and spoil your reputation! I like your recipies, but I am sorry, by your own words this is not a carbonara! Gordon Ramsay should react on your carbonara videos, as you did on his carbonara video, and some italian grannys should react too!

  3. My husband is coming in from a 10 day cargo trip and he's hungry, wanted veggies, he said! So, I made the ciabatta this morning and have just prepared this for lunch. We're going to have this with panini con mortadella, pomodoro e mozzarella.. I think he should be happy! 😉

  4. I am wondering why you did not put any garlic, basil, or any other italian seasonings. I always include those in my soup. Also many minestrone soups include cheese rinds for added flavor. Your soup looked fabulous. I just found your channel today. I am looking forward to more videos from you. 💟

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