Minestrone soup - 7 step by step Italian soup recipes

You can taste traditional Italian soup without leaving our country, especially in the season of fresh vegetables. Such a dish for lunch perfectly saturates the body, not only satisfying hunger, but also providing it with all vitamins and minerals. Of all seven recipes, you'll find yours with your favorite ingredients.

Classic Italian minestrone at home

Classics are always relevant, especially in the kitchen. This recipe contains the most essential ingredients that are very in tune with each other. In this soup you will find pungency, spice, and sourness, which is very natural here. And the exquisite look of the minestrone will brighten up any festive dinner.

Cooking time: 60 min.

Cooking time: 30-40 min.

Servings - 6.

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  To make the process go like clockwork, we will prepare all the vegetables before cooking. Thoroughly rinse the onion, carrot and celery root, peel and cut into fairly small cubes.
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  Neatly chopped vegetables give the dish a sophisticated look.
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  Then pour olive oil into a deep saucepan and heat it over low heat. We send vegetables to the heated oil to be fried. After about five minutes, add salt, black ground pepper, a chopped sprig of rosemary to them and continue to fry until a pleasant golden crust.
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  In the meantime, we will prepare the remaining ingredients. Absolutely arbitrary chop the potatoes with tomatoes, and chop the cabbage as small as possible. This will make it more juicy and tender. We immediately put all these components in the frying, do not forget to add canned beans and fill the contents with water. Cooking soup over medium heat.
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  As soon as the liquid has boiled, add the bean pods to the pan and cook for another 10 minutes until the potatoes are fully cooked. 7 minutes before turning off the soup, add garlic with chopped basil to it and, if necessary, add salt and ground pepper. We mix all the components well and continue to cook the soup over low heat until fully cooked.
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  Since we need Parmesan for serving, rub a piece on a coarse grater and leave it in the refrigerator until use. We check the readiness of all vegetables and turn off the minestrone. After turning off, cover the pan with a lid and leave the soup to infuse for about 10 minutes. Put grated parmesan into each portion of the soup and serve.

We wish you bon appetite and good mood!

Vegetable minestrone soup with beans

And here they did not cheat bean lovers, because this component is known not only for its taste, but also for its pleasant texture. The dish resembles a puree soup with a pleasant delicate texture. And for more nutritional value, add a little bacon along with parmesan to the vegetable soup. So you will definitely remain well-fed and satisfied.

Cooking time: 60 min.

Cooking time: 35-40 min.

Servings - 4-6.

Ingredients:

• Zucchini - 2 pcs.
• Carrots - 2 pcs.
• Celery - 2 pcs.
• Bulb onions - 2 pcs.
• Garlic - 3 teeth.
• Tomato paste - 50 gr.
• Bacon - 50-100 gr.
• Basil - 1 bunch.
• Red beans - 400 gr.
• Ground black pepper - to taste.
• Salt to taste.
• Olive oil - 2 tablespoons
• Parmesan to taste.

Cooking process:

1. Italian minestrone soup includes a huge variety of ingredients, each of which needs to be given its due time. Peel the carrots and onions, rinse them and cut them into small cubes as accurately as possible. But with zucchini and bacon, you can not bother much and cut them much larger.
2. Cut the celery stalk into thin slices, and chop the peeled garlic cloves, passing them through a press. If desired, you can simply cut and press down with a knife.
3. We will cook the minestrone soup in a deep saucepan with the thickest bottom, where we initially pour the olive oil and spread the sliced ​​bacon. After a couple of minutes, following the bacon, we send the previously chopped vegetables. We fry our ingredients for 15 minutes, stirring as often as possible.
4. While the frying is being prepared, prepare the basil. First, we separate the leaves of the basil itself from the stem, then rinse and chop quite coarsely. After 20 minutes, add basil stalks, tomato paste, beans and one liter of boiling water to the frying pan. Bring the contents to a boil and cook for another 5-10 minutes.
5. We fill our soup with spices 10 minutes before turning off. Pour salt and ground pepper into it. We boil for another 5 minutes and turn off the heat. Then cover the soup with a lid and leave to infuse for 10 minutes.
6. And at the same time, we do not waste time, but grate Parmesan on a coarse grater to add to each portion before serving.

Enjoy your meal!

How to cook delicious chicken minestrone soup?

And you, too, did not know that minestrone happens to chicken, then it's time to get to know and create such a dinner for yourself and your loved ones. Fried juicy vegetables are sent to chicken broth and infuse it with their aroma. To make the soup even more varied, let's prepare baguette-based garlic bruschetta. A light, hearty and at the same time healthy lunch is provided for you.

Cooking time: 80 min.

Cooking time: 50 min.

Servings - 6-8.

Ingredients:

• Chicken fillet - 100-200 gr.
• Bulb onions - 2 pcs.
• Zucchini - 100-200 gr.
• Celery stalk - 3 pcs.
• Vermicelli - 1 tbsp.
• Vegetable mix - 400 gr.
• Tomatoes - 2-3 pcs.
• Garlic - 2 teeth
• Parmesan cheese - 100 gr.
• Bay leaves - 1-2 pcs.
• Olive oil - 3 tablespoons
• Italian herbs - 1 tsp
• Parsley - 100 gr.
• Cloves - 2 pcs.
• Salt to taste.
• Ground black pepper - to taste.
• Black peppercorns to taste.
• Baguette - 100-150 gr.
• Water - 2 liters.

Cooking process:

1. We wash the chicken fillet, if necessary, divide it into several parts and send it to a saucepan with water, onions, bay leaves, cloves and black peppercorns. Cook the broth based on these ingredients for 35-40 minutes.
2. Strain the finished broth, and cut the chicken fillet into small cubes.
3. Remove the peel from the second onion and cut it into small cubes. Also, chop the celery stalks as small as possible.
4. Cut the zucchini lengthwise into two parts, remove the core and seeds, and also, if necessary, cut off the peel. Then cut the peeled pulp into rather large cubes.
5. It's time for heat treatment. Heat a frying pan with olive oil and fry the chopped onion until translucent.
6. Then add celery to it and continue our frying.
7. Simmer vegetables for a couple of minutes, until they are soaked in olive oil and begin to emit an aroma.
8. Pour chopped zucchini into a pan with vegetables and leave on low heat for a few minutes.
9. After stirring the contents of the pan, we continue to simmer the vegetables for five minutes, without increasing the heat.
10. Bring the previously cooked broth to a boil and dip the vegetables into it. Add chicken here and cook for 5 minutes.
11. First of all, we defrost the purchased vegetable mixture, rinse it under running water and leave it to dry a little.
12. In the meantime, we will measure the required amount of vermicelli, and cut the tomatoes into cubes, after removing the skin from them.
13. We send the prepared mixture of vegetables and chopped tomatoes to the pan to the main ingredients. Add salt to your taste and cook from the moment of boiling for about five minutes.
14. At the end of cooking, add the vermicelli, Italian herbs, black pepper and cook the minestrone for several minutes, until the vermicelli is half cooked. After turning off the pan, cover the soup with a lid and leave for 10 minutes.
15. To prepare a brusket, we take a not very fresh ballet and cut into thin slices, which we sprinkle with olive oil and fry in a clean dry frying pan without adding an additional portion of oil.
16. We peel the cloves of garlic and rub the fried baguette with them so that it is saturated with this aroma as much as possible.
17. Also, right before serving, grate Parmesan on a coarse grater and chop fresh parsley. We add all these components to each portion separately.
18. This completes the preparation of the minestrone. We are sure that you will definitely like it.

We wish you a pleasant aftertaste!

Minestrone soup with Italian herbs

Is it possible to imagine Italian cuisine without all the beloved Italian herbs, which traditionally include dried basil, garlic, onions, oregano and such an irreplaceable ingredient as savory. Your home will be filled with an incredible aroma this very minute, and vegetables, in turn, will absorb this spicy taste that cannot be forgotten.

Cooking time: 130 min.

Cooking time: 80-100 min.

Servings - 8-10.

Ingredients:

• Potatoes - 2 pcs.
• Bulb onions - 1 pc.
• Carrots - 1 pc.
• Zucchini - 1 pc.
• Pasta - 1-1.5 tbsp
• Tomatoes - 2-4 pcs.
• Italian herbs to taste.
• Garlic - 2-3 teeth.
• Basil to taste.
• Parsley to taste.
• Salt to taste.
• Olive oil to taste.

Cooking process:

1. Initially, we grind all the vegetables from which we will prepare the soup, after rinsing them and peeling them. You can cut them arbitrarily, but it is better to treat this matter with greater accuracy, because the appearance is a business card.
2. Then in a saucepan with a thick bottom and no less thick walls, heat the olive oil and, reducing the heat, fry the onions and carrots until golden brown.
3. While our vegetables are stewing, we will prepare a tomato dressing. Cut the pre-washed tomatoes into small slices and lower them into the blender bowl. Beat everything until completely homogeneous. If desired, add a little salt or sugar to the tomato base, focusing on the taste characteristics of your tomatoes.
4. By this time, the carrots and onions have become much softer and it's time to send zucchini to them. Also at this stage we add Italian herbs so that the components are immediately saturated with an incredibly spicy taste and aroma.
5. Pour two liters of cold water into the stewed vegetables and lower the potatoes there. Bring the soup to a boil, add tomato paste, salt, whole garlic cloves and any greens of your choice. Simmer the soup for about 15 minutes, reducing the heat to a minimum.
6. 5-10 minutes before turning off, add the pasta so that they are not overcooked. Mix everything well and cook under a closed lid. Serve hot soup, garnish with grated cheese if desired.

Enjoy your meal!

How to cook tomato minestrone with tomatoes?

The soup is as light as possible for the body and has a pleasant taste, which will please everyone. Indeed, it contains only vegetables, including a considerable amount of tomatoes. And together with sweet and sour balsamic vinegar, all the puzzles will come together and delight you and your taste buds.

Cooking time: 40-50 min.

Cooking time: 10 min.

Servings - 6.

Ingredients:

• Carrots - 2 pcs.
• Sweet green pepper - 1 pc.
• Tomatoes - 8-10 pcs.
• Parmesan - 100 gr.
• Pasta - 150 gr.
• Balsamic vinegar - 2 tablespoons
• Canned white beans - 350 gr.
• Salt to taste.
• Ground black pepper - to taste.
• Olive oil to taste.

Cooking process:

1. Let's start by checking the availability of all the ingredients necessary for cooking, because each of them makes its own contribution. Then peel the carrot and rub it on a coarse grater.
2. First of all, wash the sweet bell pepper, then cut it lengthwise into two parts. After removing the core with seeds, cut the flesh of the pepper into as small cubes as possible.
3. We make a cruciform incision on the prepared tomatoes and put them in a deep container. After that, pour boiling water over the tomatoes and, after giving a little time to cool, remove the peel from them. Then cut the tomatoes into cubes.
4. In a frying pan with vegetable oil, send carrots with bell peppers and fry the vegetables for about 5 minutes. Then add tomatoes to them and simmer the contents for about 10 minutes until they let their juice out.
5. Meanwhile, we rub Parmesan, which later will not only decorate our soup, but also give it a slightly creamy taste.
6. 5-10 minutes before turning off the soup, add the beans with pasta to it and mix well. We continue cooking over low heat, determining the readiness of the soup according to the state of the pasta.
7. After the soup is turned off, fill it with grated parmesan and balsamic vinegar. Mix everything well and leave to stand for about five minutes. That's all.

Enjoy your meal!

Step-by-step recipe for Italian ministrone soup with cheese

As you may have guessed, the main highlight of this soup is the addition of cheese. And not simple, but parmesan. Adding even a small amount of such cheese will qualitatively affect the overall picture, making the taste of minestrone even more complex and extraordinary, in which not only pungency will appear, but also a distant shade of nuts.

Cooking time: 120-150 min.

Cooking time: 30 min.

Servings - 4-6.

Ingredients:

• Carrots - 1-2 pcs.
• Bulb onions - 1 pc.
• Celery - 2 pcs.
• Zucchini - 1 pc.
• Potatoes - 3 pcs.
• Tomatoes - 3 pcs.
• Beans - 200 gr.
• Broccoli - 200 gr.
• Leeks - 50-100 gr.
• Pasta - 1-2 tbsp.
• Italian herbs to taste.
• Tomato paste to taste.
• Parmesan cheese - 50 gr.
• Sunflower oil - 10 ml.

Cooking process:

1. As you can see, we have prepared all the vegetables in advance so that the process of making the soup itself is more measured and gives only pleasure. For carrots, onions, potatoes, peel and cut them either into small strips or into small cubes.
2. We wash large tomatoes well, blot with paper and arbitrarily cut into smaller slices of absolutely any shape.
3. When all the ingredients are chopped, heat a pan with sunflower oil over medium heat. First of all, fry the onion on it until a light golden crust.
4. After the onion, lay out a little tomato paste and stir everything well. We simmer the contents for a very short time so that the pasta does not burn and does not give excessive bitterness. Then pour the onion, fried in tomato paste, with water and transfer to a saucepan.
5. In the meantime, put the rest of the chopped vegetables in a clean pan, leaving the chopped tomatoes, potatoes and green onions aside. At this stage, add salt and Italian herbs, focusing purely on your taste. After the vegetables are browned, we also send them to the pan along with the potatoes.
6. And finally, fry the leeks with tomatoes. So the ingredients will release more juice and flavor. According to the old scheme, pour the onion and tomatoes with water and put it in a saucepan with vegetables, add the pasta. Bring the soup to a boil and cook for 5 minutes.
7. At this time, we rub the parmesan, which we serve as a serving separately in each portion.

We wish you a good mood and bon appetit!

Delicious broccoli minestrone recipe

If you suddenly want to add a little color and piquancy to the minestrone, then it is broccoli that will help to bring this idea to life as quickly as possible. After all, the very texture of this component guarantees the soup a delicate and pleasant consistency, especially when combined with olive oil.

Cooking time: 60-80 min.

Cooking time: 30-40 min.

Servings - 6.

Ingredients:

• Cherry tomatoes - 200-250 gr.
• Green peas - 120 gr.
• Celery - 2 pcs.
• Zucchini squash - 1 pc.
• Broccoli - 100 gr.
• White cabbage -100 gr.
• Pumpkin - 100 gr.
• Pasta - 50 gr.
• Vegetable broth - 1.5-2 liters.
• Garlic - 2-4 teeth.
• Bulb onions - 1 pc.
• Leek - 1 pc.
• Carrots - 1 pc.
• Potatoes - 2-3 pcs.
• Canned white beans - 200 gr.
• Salt to taste.
• Parsley to taste.
• Basil to taste.
• Ground black pepper - to taste.
• Olive oil to taste.
• Oregano to taste.

Cooking process:

1. If your vegetable broth is ready, then we immediately proceed to the preparation of vegetables. If you are using frozen vegetables, then defrost and rinse them first. Peel and cut fresh vegetables in a way convenient for you. Then heat a skillet with olive oil and put the peas, carrots, cauliflower and broccoli in it.
2. Maybe this is very unusual, but add the onion after the vegetables are slightly stewed. After the onion, add the remaining chopped vegetables and whole cherry tomatoes.
3. Immediately chop all the prepared greens and add them to the bulk. Finally, season the vegetables with salt and a standard set of spices.
4. Fill vegetable frying with warmed broth and send over medium heat. When the contents of the pot boil, reduce the heat slightly and add the olive oil. Cook for 15 minutes.
5. After this time, pour pasta into the soup, having previously divided them into smaller parts. And we continue cooking for 5 minutes on the lowest heat. Then, after removing the pan from the heat, we insist the minestrone for another 10 minutes. Then we simply pour it into plates and serve.

Enjoy your meal!