Vegetable Minestrone Soup

Name: Vegetable Minestrone Soup
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8
Ingredients: 700 g of Water; 80 g of White Onions; 80 g of Carrots; 100 g of Zucchini; 330 g of Potatoes; 1 pinch of Table Salt; 2 g of Black Pepper; 60 g of Celery; 350 g of Tomatoes; 200 g of Beans; 250 g of Pumpkin; 150 g of Leeks; 400 g of Cauliflowers; 200 g of Peas; 6 g of Rosemary; 2 leaves of Bay; 5 g of Parsley; 1 clove of Garlic; 60 g of Extra Virgin Olive Oil; to taste of Nutmeg

Vegetable Minestrone Soup is a hearty and comforting first course, perfect to enjoy on cold evenings to get your fill of vitamins!

Difficulty Easy
Preparation 30 minutes
Cooking 50 minutes
Servings for Serves 8

The Vegetable Minestrone Soup is a classic of Italian cuisine and one of the cornerstones of the Mediterranean Diet. Hearty and comforting, this Fresh Vegetable Minestrone is perfect to enjoy on cold evenings to get your vitamin boost! It’s similar to other Italian favorites like Zucchini Cream Soup, Homemade Mushroom Soup, and Potato Cream Soup with Crispy Bacon!

This Vegetable Minestrone is also diet-friendly, as it contains only Fresh Vegetables, Extra Virgin Olive Oil, and Water as ingredients! You can also blend this minestrone into a cream soup to make it more appealing to children!

This is the Classic Vegetable Minestrone, the one that stays true to the Original Recipe without any additional ingredients. Now, let’s discover how to make the perfect Vegetable Minestrone!

Ingredients for Serves 8

700 g of Water
80 g of White Onions
80 g of Carrots
100 g of Zucchini white
330 g of Potatoes
1 pinch of Table Salt
2 g of Black Pepper
60 g of Celery
350 g of Tomatoes Ramati
200 g of Beans Borlotti
250 g of Pumpkin
150 g of Leeks
400 g of Cauliflowers already cleaned
200 g of Peas
6 g of Rosemary
2 leaves of Bay
5 g of Parsley
1 clove of Garlic
60 g of Extra Virgin Olive Oil
to taste of Nutmeg

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Method

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To prepare the Italian Vegetable Minestrone, wash and clean all vegetables thoroughly. Take the pumpkin, peel it and remove the central part, then cut it into approximately 1-inch cubes. Cut the zucchini into small cubes, then shell the beans. Take the cauliflower and remove the stem, then cut the remaining part into pieces. Peel the leek and slice it into rounds. Peel the potatoes and cut them into small cubes, then take the tomatoes and cut these into cubes as well. Take the onion and parsley and chop them finely. Cut the carrots and leeks into small pieces too.
In a non-stick pot, cook the oil with carrots, celery, and onion for about 7-8 minutes, then add the garlic. Tie the rosemary and bay leaf together with kitchen twine and add them to the pot. Add the leek and water and cook over medium heat for about ten minutes. Then add the pumpkin and beans and cook for another 10 minutes. Add the potatoes, nutmeg, and cauliflower. Proceed by adding the zucchini, stir, and season with salt and pepper. Cook for about 5 minutes then add the tomatoes and peas, gradually pouring in 650g of water (approximately 2¾ cups).
Cover the pot with a lid and cook for about 30 minutes over medium heat, then remove the garlic and cook for another 15 minutes. Add the parsley and another 50g (about ¼ cup) of water. Remove the bay leaf and rosemary, then cook for a few more minutes. Serve the Vegetable Minestrone with a drizzle of raw olive oil on top.
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Variations and Alternatives

Of course, you can customize your Vegetable Minestrone using any vegetables you prefer. If you enjoy the flavor, you can also serve the Minestrone with a sprinkle of grated Parmigiano-Reggiano cheese on top – a traditional Italian finishing touch.

Tips

If you’re having children over for dinner, I suggest blending some of the Vegetable Minestrone with an immersion blender to eliminate any visible vegetables – a trick that usually works with picky eaters.

Storage

You can store the Vegetable Minestrone in an airtight container in the refrigerator for up to two days. If you’ve only used fresh ingredients, you can also freeze it for later use.