Minestrone – Italian Vegetable Soup

Image

The word minestrone derives from the Latin verb  ministrare, which means ‘to administer’.
Maybe because, as any Italian mother can witness, it is the most efficient way to administer lots of healthy vegetables to picky children, with few complaints!

Image

In many households, minestrone is made at least weekly and (thanks to the fact that it tastes even better when reheated), served several times as a primo piatto (first course) with both dairy and meat meals. I usually serve it plain on the first day; on the second day, I reheat it with some leftover cooked rice, pasta or even spelt. If it’s cold outside, or I’m simply too busy for multiple courses, I just throw in some beans to transform this light soup into an earthy meal. At the end of the week I add a boiled potato and turn the leftovers into a creamy passato (blended soup) with my hand blender.

Image

Just keep in mind, if you plan on stretching your soup over the course of a week, that you should skip tomatoes or it will spoil too quickly. In Italy we have countless regional and seasonal variations for this soup, depending on the local produce! Just to give you a few examples, the Genoese minestrone is flavored with pesto; my Tuscan grandmother liked to add rosemary, and the Lombard one preferred Arborio rice in it.

Image

The only key rules are that all the ingredients should be very fresh and the oil high quality; the soup should be cooked very slowly, on low heat; and finally, the vegetables should be chopped very small, Israeli salad-style…. other than that, have some fun!

Image

Ingredients (serves 8-10 as an appetizer, 6-8 as a main course)

  • vegetable stock, 1 1/2 quarts
  • 2 whole cloves garlic (optional)
  • 1 onion
  • 2 carrots
  • 6 leaves of kale or Swiss Chards, chopped
  • 1 large slice of butternut squash or pumpkin
  • 1/2 a small cabbage (1/4 if large)
  • 2 celery stalks
  • 2 small (or 1 large) zucchini
  • 1 cup peas
  • OR asparagus tips, or green beans
  • 1 small or medium potato (optional)
  • 1 medium tomato, seeded (optional)
  • salt and pepper to taste
  • extra-virgin olive oil (I use a low-acidic, mild Ligurian or Tuscan)
  • fresh rosemary or parsley, if liked
  • (tip: if you rarely make it to the green market…. it does work even with frozen vegetables!)

Peel the carrots and potatoes with a vegetable peeler and wash and clean all the vegetables, discarding any outer leaves and inedible parts. On a chopping board, cut all the vegetables into regular dice max 1/2″ (except for the peas, obviously). In a large pot with a heavy base, heat 2 tablespoons of extra-virgin olive oil. Add the minced onion and the whole garlic cloves and cook until the onion is translucent. Discard the garlic (if using – I usually don’t),  add the vegetables and little salt, and cook for another 5 to 10 minutes on medium/low heat, making sure they don’t burn or change color. Cover the vegetables with the vegetable stock and cook, in a partially covered pot and on low heat, for about an hour or until the vegetables are  soft and the liquid has absorbed all their flavor. If using asparagus tips, add them later, about 15 minutes from the end. If you are pressed for time, you can also cook minestrone in a pressure cooker (it should take less than 15 minutes). When ready, pour into individual bowls, drizzle with some more extra-virgin olive oil and sprinkle with a touch of freshly ground black pepper. It also tastes great with some freshly grated parmigiano on top, if you are in the mood for cheese!.

Share this post :

Comments

  1. This is one of my favorite soups. I make it often in the winter but never think of it in the summer — and yet, of course it’ good for summer with all those fresh vegetables! Nice.

  2. I love the idea of stretching this for the week, serving it in different ways and the pesto addition, can’t wait to try this out.

  3. I feel like there’s a lot of Italian in my life this week – I have seen lots of photos from different buddies traveling Europe and this is a way to quash my desire to travel – just an insy little bit!

  4. I love ministrone soup! My kids suddenly started to like beans whole. I am going to have to try this.

  5. Oh wow!! Looks fantastic and sounds great! I cannot wait to try this recipe!!

  6. Alessandra, this soup looks beyond wonderful! I can totally see myself eating this with a bit of crusty, chewy bread and a bit of butter (my absolute way to eat a vegetable soup) The soup looks so bright and healthy this will definently feature on my menu!

  7. I love this – minestrone is in fact one of my favorites – with the fresh grated parm in the picture — literally I am going to go make this now! late lunch :-) BTW – do your kids speak italian?!

  8. My husband keeps asking for soup during the week, and I was looking for a great minestrone recipe and I can finally say that I have found one we BOTH love! Yummy!!!

Speak Your Mind

*