Authentic Italian Minestrone Soup Recipe
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
6
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Calories
147 kcal
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Course
Main Course, Soup
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Cuisine
Italian
Authentic Italian Minestrone Soup Recipe
Description
The recipe starts by finely mincing onion and sautéing it with carrot and celery. Chopped vegetables including potatoes, cauliflower florets, beans, peas, zucchini, tomatoes, spinach, kale, and fresh herbs are added sequentially to build layers of flavors and textures. Boiling water covers all the ingredients in a large pot, allowing everything to simmer slowly. The cooking is controlled to keep vegetables intact and colorful, forming a stew-like consistency where the vegetables remain distinguishable but tender.
The flavor relies on the fresh vegetables and herbs with olive oil as the only fat component, making the broth light but flavorful. The mixture of starchy potatoes and soft leafy greens provides a pleasing variety in the mouthfeel, while cannellini beans add protein and creaminess.
The soup can be served as a main course or starter, optionally topped with Parmesan cheese to add richness and depth. It embodies the traditional minestrone’s emphasis on seasonal vegetables and simple preparation.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 onion large
- 1 celery stalk
- 2 carrot
- 3 potato
- 250 g cauliflower white variety
- 50 grams cannellini beans white beans, canned
- 250 g pea
- 2 zucchini
- 3 tomato diced
- 50 grams spinach fresh
- 50 grams kale
- parsley as desired, fresh
- basil as desired, fresh
- salt to taste
- black pepper to taste
- 6-7 cups water
- Parmesan Cheese optional
Instructions
- Peel and finely mince the onion.
- Now wash all the other veggies thoroughly and cut them into 1 cm squares. The cauliflower and/or broccoli should be cut into small florets and the leafy greens should be roughly chopped into bite sized pieces or smaller.
- Put a pot of 6-7 cups of water on to boil.
- In another larger pot, add 3 tablespoons of oil and saute the onion, carrot, and celery for 3 minutes. Next add the cauliflower and potatoes and let it cook for 5 minutes over low heat, stirring occasionally.
- Now add the Cannellini beans, peas, zucchini, tomatoes, spinach and kale and or any other leafy or soft vegetables you have chosen.
- Finally add the 6 to 7 cups of boiling water, or until the vegetables are completely covered.
- Bring the minestrone to a boil, then cover with a lid, lower the heat and simmer slowly for 40 to 50 minutes.
- Don’t overcook the vegetables. You want them to remain intact and maintain as much of their color as possible.
- At the end of the cooking time, add salt and pepper to taste as well as chopped fresh basil or fresh parsley.
- Serve in individual bowls with freshly grated Parmigiano Reggiano on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Serving | 150g | |
| Calories | 147kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 59mg | 2% |
| Potassium | 605mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 5464IU | 109% |
| Vitamin C | 61mg | 68% |
| Calcium | 84mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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