Italian Minestrone Soup, a delicious comfort food soup recipe. Full of fresh vegetables and pasta. A family favourite.
Imagine this, a cold winter night, a big bowl of Italian Minestrone Soup, and a slice of crusty Italian bread . Nothing better than that.
I first ate a big bowl of Minestrone during my first visit to meet my new Italian family. A cold rainy November day and we sat down to a steaming bowl of fresh veggies and sprinkling of Parmesan Cheese.
This is probably one of the most well known Italian dishes. Full of all good healthy ingredients. I think of this as more than a soup, better than a stew and so comforting.
It is absolutely amazing what Italians can do with some fresh vegetables. This bowl of deliciousness is made with mostly fresh vegetables some frozen peas and beans.
If you prefer you could always do the bean soak 8-10 hours. In a big bowl add 1/2 cup dried Borlotti beans, 5 cups of water, and let soak. So easy if you do it overnight, just remember to drain and rinse before using.
My mother-in-law would always use fresh zucchini, broccoli, carrots, celery, potatoes and of course some frozen peas and beans, and of fresh and dried spices. She would always keep the heal of the chunk of Parmesan cheese that she would purchase from the super market.
That piece would be added to the pot to add a delicious taste but also because her youngest son loved it and yes it was always just for him and him alone!
Italian Minestrone Soup
Everything would simmer together slowly for about an hour and then just before serving a cup or so of a small pasta (usually broken up pieces of spaghetti) would be added with some added water (boiling water) if necessary.
Served in big soup bowls with a generous sprinkling of freshly grated Parmesan Cheese and lunch was served. Buon Appetito!
Italian Minestrone Soup
- 1 cup peas (fresh or frozen) 150 grams
- 1 cup borlotti beans (frozen or fresh see also dried beans), 150 grams
- 2 medium potato cubed
- 1-2 carrots diced
- 1 stalk of celery sliced or diced
- 1 zucchini diced
- 1 cup tomato puree 225 grams
- 4 cups of water 945 grams
- 1 teaspoon basil 3/4 gram
- 1 teaspoon oregano 3/4 gram
- 2 tablespoons olive oil 27 grams
- 1 clove of garlic chopped
- 1 teaspoon salt 4 grams
- dash of hot pepper flakes if desired
Add all of the above ingredients in a medium to large pot and bring to a boil, stirring to mix, lower heat and simmer (very low boil) for 20-25 minutes, stirring occasionally. The last 5 minutes, boil 1-2 cups of water in a small pot, to the large pot add the boiled water (1/2 or all depending on how thick you like it) and 1 cup of small uncooked pasta, (I used ditaloni but you could also use spaghetti broken into small pieces, if you use the spaghetti use only 3/4 of a cup). Remember at this point check for salt. Cook on low boil, uncovered, stirring often till pasta is al dente. Top with freshly grated parmesan cheese if desired. Buon appetito.