Minestrone soup recipe

Thick vegetable soup minestrone is a classic of Italian cuisine. Traditionally, pasta and sometimes rice are added to the dish. At first glance, it seems that the ministrone is an ordinary soup with pasta, but this is far from the case. The main difference between the dish is its thickness and richness, this is the main condition, and everything else, including vegetables, can be used at will.

Despite the lack of a clear recipe, the constituents of the soup are vegetables and their presence is a prerequisite, as in many dishes. Only in the minestrone there should be a little more vegetables, in such an amount that their presence is felt.

Vegetable minestrone soup classic recipe

Heat the oil in a thick-walled saucepan and saute the onion, chopped into small cubes, until the juice flows.

Add the carrots, cut into small cubes, and simmer over low heat for 3-4 minutes, until the vegetables are soft.

Next, add the zucchini and tomatoes, cut like the carrots, into a saucepan. Cover the lid and simmer the vegetables over low heat for 8-10 minutes.

Then, pour in warm cooked broth or plain boiled water, add medium-sized potatoes, bring the broth to a boil and continue to cook the soup while simmering until the potatoes are tender, about 30 minutes.

Finally, add salt to the soup and dip the pasta into the vegetable soup. Boil minestrone soup with pasta for another 7-8 minutes, until the semi-finished products are ready.

Season the finished dish with spicy Italian herbs, stir, pour into portioned dishes and sprinkle with grated cheese on top.

As a result, we should get a thick and rich soup with a pleasant vegetable aftertaste, which is a feature of the classic minestrone recipe.