Vegetable soup, a tasty dish that warms the heart

Vegetable minestrone can be enjoyed hot in winter and warm in summer: it is always a big party on the table.

Vegetable minestrone is a traditional peasant dish that can be enjoyed at different temperatures according to the season in which it is consumed. Our version is very light , does not include the typical fried, there is no bacon or guanciale, and the vegetables are put in cold water. The oil is used only at the end, raw flush on the plate.

For vegetables, you can use whatever you have in the refrigerator, in addition to those we offer, black cabbage is excellent. If you prepare it in the right season, you can substitute fresh tomatoes for peeled tomatoes, and by cooking them in advance, dried and boiled beans for those in a jar. Given its lightness, you can also flavor the final dish with a spoonful of grated Parmesan cheese.

Our vegetable minestrone is pasta-free – it is also excellent with only vegetables ! – but if you wish you can also add 150 g of fingers. Ready to get started? Here is the recipe!

How to make vegetable soup

1. The first thing you need to do is wash the vegetables under running water, then clean them, removing the peel when necessary.
2. For now, set the peas aside and cut all the other vegetables into cubes of roughly the same size.
3. Take a saucepan with high enough edges, put it on the stove and add a drizzle of oil and a clove of garlic and, when it is golden brown, also add celery, carrot and onion cut into chunks.
4. Sauté the minestrone, remove the garlic after a few minutes and add all the vegetables and beans, except the peas, courgettes and tomatoes.
5. Let it cook for a few minutes and add a pinch of salt.
6. Now pour a lot of water until the vegetables are completely covered and bring to a boil, then lower the heat, put the lid on and cook for about 30-35 minutes.
7. After the time has passed, add peas, courgettes and chopped tomatoes, season with salt and pepper and finish cooking for another 10-15 minutes.
8. Pour into plates and flavor each of them with a tablespoon of raw EVO oil.

Your homemade minestrone with fresh vegetables is ready, which you can also serve with croutons baked in the oven for 7-8 minutes at 180 ° C. For a different type of soup, try pasta and chickpeas instead!

How to make a good minestrone? All the tips from Primo Chef

Our freshly prepared vegetable soup is truly an example of a healthy, light, vegetarian and complete hot first course.

– As you have been able to ascertain the difficult part, you essentially laugh in trying to cut the mixed vegetables for the soup fairly regularly and without too many differences: this foresight has only one reason, namely that of maintaining uniform cooking of all the ingredients of the soup to do not risk finding yourself with a raw potato in your mouth, or a carrot that is a little too crunchy.

– Even the order of the ingredients is essential to prepare a fresh and perfect soup, without consistency problems and with the traditional recipe that our grandmothers have always handed down to us.

– Like everyone else, you too will surely know the original recipe for minestrone and you will not be surprised to discover that… it often changes from region to region, indeed from family to family. There are those who always use cauliflower, those who cannot do without pumpkin even in summer, or those who also add other types of legumes to make it more complete. We, for our part, are convinced that every recipe is the correct one, indeed we encourage you to experiment and choose new variations every time (perhaps preferring seasonal vegetables that change from month to month).

– In addition, if you want you can also add some pasta, such as the delicious ditalini, and cook everything for another 8-9 minutes . Add it only at the end, so it doesn’t get too rubbery. This shrewdness will also serve to make the soup thicker thanks to the starch of the pasta but, if you want to get the same result using another way (or if the soup seems a bit too liquid) you can try adding a little more potatoes or, in the old fashioned way, putting a pinch of flour in the pot and mixing well so that it dissolves completely.

storage

You can keep it for up to 2-3 days in the refrigerator, inside a container with an airtight lid. Otherwise you can also freeze it in the freezer, put it in a frozen bag already portioned and so it will last you even months: then simply dip it in the slipper, add boiling water and you’re done.