Between a family gathering and the other, it’s common in this season feel the need to purify our body, so what could be better than a healthy and delicious bowl of vegetable soup !? To satisfy the palate by taking care of your health, I propose this traditional Italian vegetable soup recipe, the Minestrone. This is my Minestrone family recipe.I hope it will warm your hearts and stomachs during the cold winter days as it does in my family!
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- ½ lb butternut squash
- 2 medium sized carrots
- 2 ribs of celery
- 1 zucchini squash
- 6 leaves lacinato kale
- ½ cauliflower
- ½ lb green beans
- ½ lb steamed cannellini beans
- 1 medium-sized golden potato
- 1 little leek (only the white part)
- 3 shallots
- 1 fresh Italian parsley sprig
- 7 cups vegetable stock (click here to read my family recipe!)
- 4 tbsp extra virgin olive oil
- 1 dash grated nutmeg
- 1 dash black pepper
- to taste table salt
ITALIAN VEGETABLE SOUP: “MINESTRONE”
Wash, peel and coarsely chop all the vegetables, except the leeks which must be cut into very thin rounds. Heat the oil in a large pot. Then, pour into the pot shallots and leeks, and stir-fry. Meanwhile heat the broth into another pot until simmering (click here to read my family recipe stock!). When the shallots and leeks are soft and translucent, add the carrots and celery. Continue to cook over medium heat for a few minutes, then add the other vegetables, one type at a time, except the cooked beans. Stir-fry 5 minutes more.
VEGETARIAN BROTH
Now, pour the Cannellini beans and the hot vegetable stock over the vegetables. Cover the pot with a lid and cook over low heat for 45 minutes. The minestrone have to gently simmer. When the vegetables are cooked without being mashed, the minestrone is ready!
FINISHING
Before serving the soup, add 1 dash of grated nutmeg, black pepper and finely chopped Italian parsley. Serve the soup hot or at room temperature.
CONSERVATION
It ‘s possible store the minestrone in the fridge up to 5 days, or freeze for a maximum of 6 months.
TAKE A LOOK AT THIS
Italian rice and bean soup
PRINTABLE VERSION
- ½ lb butternut squash
- 2 medium sized carrots
- 2 ribs of celery
- 1 zucchini squash
- 6 leaves lacinato kale
- ½ cauliflower
- ½ lb green beans
- ½ lb steamed cannellini beans
- 1 medium-sized golden potato
- 1 little leek (only the white part)
- 3 shallots
- 1 Italian parsley sprig
- 7 cups vegetable stock (click here to read my family recipe!)
- 4 tbsp extra virgin olive oil
- 1 dash grated nutmeg
- 1 dash black pepper
- to taste table salt
- ITALIAN VEGETABLE SOUP: “MINESTRONE”
Wash, peel and coarsely chop all the vegetables, except the leeks which must be cut into very thin rounds. Heat the oil in a large pot. Then, pour into the pot shallots and leeks, and stir-fry. Meanwhile heat the broth into another pot until simmering (click here to read my family recipe stock!). When the shallots and leeks are soft and translucent, add the carrots and celery. Continue to cook over medium heat for a few minutes, then add the other vegetables, one type at a time, except the cooked beans. Stir-fry 5 minutes more. - VEGETARIAN BROTH
Now, pour the Cannellini beans and the hot vegetable stock over the vegetables. Cover the pot with a lid and cook over low heat for 45 minutes. The minestrone have to gently simmer. When the vegetables are cooked without being mashed, the minestrone is ready! - FINISHING
Before serving the soup, add 1 dash of grated nutmeg, black pepper and finely chopped Italian parsley. Serve the soup hot or at room temperature. - CONSERVATION
It ‘s possible store the minestrone in the fridge up to 5 days, or freeze for a maximum of 6 months. 
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