Minestrone soup classic

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

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

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.

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.

4. STEP 4

   

   В кастрюле разогрейте оливковое масло и отправить туда нарезанные лук, морковь и сельдерей обжариваться на сильном огне. Не забывайте перемешивать овощи, чтоб они не пригорели. Готовьте до момента, пока лук и морковь не приобретут слегка золотистый оттенок.Как выбрать кастрюлю для приготовления супа вы узнаете прочитав статью на эту тему. The link is at the end of the recipe.

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.

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).

7. STEP 7

   

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

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.

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.)

Comments on the recipe

Testomania

02.08.2023

4.5

I have a dual attitude towards classic minestrone soup - on the one hand, such a varied vegetable composition could not but be attractive, on the other hand, vegetables with a characteristic bright taste (bell pepper, celery, tomatoes) have completely lost their expressiveness against the background of more bland vegetables ( mostly zucchini, and in my case also cauliflower). The soup turned out to be somehow neutral in taste, and this is not at all a matter of the absence or presence of spices, I mean the general range of flavors that is usually present in the first courses of national cuisine (especially after they have steeped), as in Ukrainian borscht , Moldavian zama, Georgian kharcho. Perhaps this is due to the lack of Parmesan (most likely it is this that gives the soup its brightness and personality). At the same time, this soup is quite filling. I like Italian cuisine, I wanted to try what this minestrone should really taste like))) Thank you for the recipe, I will make this soup without zucchini.

Arishka

02.08.2023

4.7

Thank you for another delicious recipe! It turned out very tasty, here it is

Nata

02.08.2023

5

the look is very dietary, my mouth is literally watering

Helga

02.08.2023

4.7

Another successful discovery among the first courses. I confirm, it’s very tasty and not too difficult to prepare))) thank you! :)