Classic Italian Minestrone Soup

Bright, tasty, balanced! The gift of Italian cuisine. Classic Minestrone soup is so easy to prepare that any housewife can handle it. If desired, you can add any seasonal vegetables to it, such as cabbage, beans or peas.
cook time: 40 min
Logan Winslow
Classic Italian Minestrone Soup

Nutrition Facts (per serving)

73
Calories
5g
Fat
6g
Carbs
3g
Protein

Ingredients (8 portions)

Basic:

Onion 50 g
Tomatoes 100 g
Olive oil 3 tbsp
Salt to taste
Bouillon 1 l
Potato 200 g
Zucchini 100 g
Carrot 80 g
bell pepper 30 g
Greenery to taste
Parmesan (optional) 50 g
Pasta 0.25 cup
Allspice to taste
Celery stalk 20 g

Recipe instructions

Step 1

Step 1
How to cook classic Minestrone soup? Prepare all the necessary ingredients.

Step 2

Step 2
Peel potatoes, carrots, onions and rinse well in running water. Wash the zucchini, celery stalk, bell pepper and tomatoes in running water. Remove the stem and seeds from the bell pepper.

Step 3

Step 3
Cut all vegetables into small cubes. For convenience, the recipe used a vegetable cutter. If desired, you can remove the peel from the tomato first. To do this, make a cross-shaped cut on the top of the tomato and hold it in boiling water for a while. After this, you can easily remove the skin from the tomato.

Step 4

Step 4
Heat olive oil in a saucepan and add chopped onions, carrots and celery to fry over high heat. Donʼt forget to stir the vegetables so they donʼt burn. Cook until the onions and carrots acquire a slightly golden hue. You will learn how to choose a pan for making soup by reading an article on this topic. The link is at the end of the recipe.

Step 5

Step 5
Next, add the potatoes and bell peppers to the pan and mix everything again. Reduce the heat slightly and simmer the vegetables for about five minutes, stirring occasionally.

Step 6

Step 6
Fill the contents of the pan with broth. Any broth can be used. If you adhere to Lent, then use vegetable broth, or regular boiling water. Turn the heat to maximum and add salt to taste. After boiling, reduce the heat to medium and cook the soup until the potatoes and other vegetables are half cooked (about five to seven minutes).

Step 7

Step 7
Add zucchini and tomatoes to the soup and cook for another two to three minutes.

Step 8

Step 8
Add the pasta to the soup, mix everything and leave the pan on the stove for another 5 minutes. Read about the intricacies of choosing pasta in a separate article at the end of the recipe.

Step 9

Step 9
Add finely chopped herbs to the classic Italian Minestrone, taste for salt, and add more salt if necessary. Cover the pan with a lid, remove from heat and let simmer for 15-20 minutes (during this time the pasta will be cooked and the soup will be saturated with the aromas of all the vegetables.)

Additional rubrics

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