Secrets of making minestrone soup like in Italy

Immediate landing in Italy! If the country offers colorful recipes that usually smell of summer and sun, there is also a dish that knows how to unite foodies when the temperature starts to drop: minestrone soup. Delicious, consistent and perfect for this fall or winter, this soup is available according to your wishes and vegetables present in gardens and market stalls. Moreover, there is no traditional or official recipe in Italy. Everyone has their own version, handed down by family or acquaintances, which varies by region. Today we open ours to you. Let’s go!

Minestrone soup, quesoco?

There is minestrone soup thick soup consists of sliced ​​vegetables, pasta and sometimes even rice. Originally from Italy, this recipe is shared with family or friends throughout the year. So it is adapted according to seasonal vegetables (eg leeks, squash in winter and zucchini and beans in summer). They flavor the soup and give it a unique and precious flavor. To give this soup a consistency, it is traditionally topped with pasta or rice, as well as borlotti beans also called marble or coconut beans.

Depending on the region, each also adds its own personal touch. In Genoa we put herbs in it at the same time minestrone soup is prepared slices of ham in Milan for example. Some Italians also garnish this soup with onions, polenta, or even pancetta. After all, there are no rules when it comes to enjoying and sharing good food.

Our minestrone soup recipe and our tips

To delight you this autumn, discover a seasonal recipe for minestrone soup. On the menu? Leeks, cabbage and carrots accompanied by other necessary ingredients.

For 4 servings

Ingredients:
200 g of borlotti or white beans
1 beautiful leek
1/2 green cabbage
2 carrots
400 g of canned tomatoes (preferably chopped)
100 g of raw pasta or rice
1 clove of garlic
1 chopped onion
bay leaf
1 small sprig of thyme
Salt and pepper
1 drop of neutral oil

Preparation:
Tip: Before starting the recipe, soak the beans in cold water the night before.

On D-day, in a pot or dutch oven, saute garlic and onion in oil until translucent.
Meanwhile, prepare the vegetables: peel the carrots and cut them into pieces. Chop the cabbage and leeks.
Add carrots, leeks, then cabbage and cook for a few minutes. Then add the can of tomatoes and beans. Cover with water and add herbs to give the soup flavor. Do not forget to salt and pepper.
Then leave on low heat under the lid for 1 hour 30 minutes, regularly monitoring the preparation. Also, don’t forget to stir from time to time to get a smooth mixture.
After the cooking time is over, add the pasta and cook it directly in the soup for the time indicated on the package.
All you have to do is serve hot, removing the thyme sprigs and bay leaf beforehand.

Variants of minestrone soup:

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– Soft soup: our tips on how to finally bring it back to taste
– How to make delicious onion soup?