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Homemade Minestrone Soup

Homemade Minestrone Soup

Homemade Minestrone Soup

As a child, I was not a fan of soups. In Romania, people eat soup for lunch and even for dinner, as the first part of a three-course meal. My mother would always cook a large pot of homemade chicken soup or meatballs soup for the entire family, and everyone but me seemed to enjoy it. Only when I started cooking my own meals did my interest in soups grow, or perhaps my tastes changed as I was growing up. My mother is sure going to be surprised reading about this Homemade Minestrone Soup recipe!

Minestrone soup has a particularly enticing flavor, which will make all the time you spent dicing the veggies be worth it. Count on about two hours for boiling the soup. The quantity will vary a bit. This is one of the more complicated recipes I have posted, but I can promise you that your effort will be rewarded by the amazing flavors of this Italian soup.  I promise you’ll love every spoonful of this delightfully colored and flavor Italian soup!

Ingredients list for Homemade Minestrone Soup:

  • 2 Tbsp olive oil
  • 100 gr arborio rice
  • 2 carrots, peeled and cubed
  • 3 potatoes, peeled and cubed
  • 2 tomatoes, cubed
  • 2 zucchini, cubed
  • 150 gr green beans, chopped
  • 200 gr celeriac, peeled and cubed
  • ½ cauliflower, cut into florets
  • 2 onions, chopped
  • 250 gr peas
  • 4 cloves garlic, finely chopped
  • 4 Tbs chopped parsley
  • 2 Tbs chopped basil
  • 1 Tbs chopped sage
  • 4 Tbs grated Parmesan cheese
  • salt and pepper to taste

Preparation method for Homemade Minestrone Soup:

Add all the diced veggies, except for the cauliflower and the peas, in a big pan. Pour enough water in the pan to cover the vegetables (about 2-2,5 l), add salt, pepper and olive oil. Place the pan on the stove, bring it to a boil, then lower the fire and let it simmer slowly for one and a half hours, stirring occasionally.

Now is the time to add the peas, zucchini, cauliflower and rice. Simmer for about 20 minutes, then add the condiments: sage, basil and parsley. Stir and switch off the fire. The vegetables should be done, but not too well done.

Before serving, sprinkle the Homemade Minestrone Soup with plenty of Parmesan cheese. What’s very nice about this soup is that it can be served both hot and cold, depending on your preference. We love eating it warm, with crusty sourdough bread, like the Italians do.

Bon appetite!

About

Food Blogger. Foodie. Runner. love trying new dishes, cooking, taking pictures and discovering ways to improve my world

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