An easy to make, minestrone soup loaded with good for you veggies.
The vegetable minestrone is a mixed vegetable soup, a great classic of Italian cuisine, excellent during the cold season, but also in spring or early autumn, when there are many soft vegetables and at their peak of their flavor. It can be prepared with different types of vegetables, depending on the season and what you can find fresh and available.
The vegetable minestrone is a light first course, healthy and suitable for all diets. It can be enriched with legumes, pasta or croutons, to have a complete dish.
Minestrone is a real fantasy exercise. Once you have the basic recipe, you can play with the ingredients in order to create a personalised and unique dish.
RECIPE’S TIPS AND NOTES
- Don’t use frozen vegetables, as well as mixes. Even if they seem practical, frozen ingredients can ruin the flavor of the dish.
- Never add canned legumes: if you want to use legumes for your grandmother’s soup, you must use the dried ones, leave them to soak for at least 12 hours and then add them. Canned legumes risk compromising the flavor of the dish.
- It is always good to choose seasonal vegetables in order to get the most out of your soup.
- 1 garlic clove
- 1 onion
- 1 celery stick
- 2 carrots
- 2 potatoes, peeled
- 100 g peas
- 100 g spinach
- 50 g broccoli
- 50 g cauliflower
- salt and pepper to taste
- To prepare the minestrone soup wash all the vegetables well and cut them into same size pieces. In the meanwhile, in a large saucepan on a low heat, place the onion, garlic, celery and carrots with a drizzle of oil and cook for about 5-8 minutes.
- Add the broccoli, cauliflowers, spinach and potatoes. Add water to the saucepan, the water must cover all the vegetables. Season with salt and pepper and leave to cook for about 40-45 minutes.