As of: January 19, 2024, 8:25 a.m
By: Clara Kistner
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Minestrone, like in Italy?
No problem, because with the traditional soup recipe, a little time and lots of vegetables, you have cooked the warming classic true to the original.
Colorful vegetables combined with cooked pasta in a well-seasoned clear broth: minestrone, the popular classic soup from Italy, warms body and soul on dreary rainy days.
Paired with a thick slice of fluffy white bread and a small mountain of freshly grated Parmesan, nothing should go wrong.
On cold days: Strengthen yourself with healthy soups and stews
With warming stews like minestrone you will only do your body good.
In addition to a little Parmesan and a handful of pasta, the Italian classic primarily contains vegetables and water.
This means your body primarily absorbs valuable nutrients, vitamins and fiber through the vegetable-rich soup.
In addition, the cooked vegetables in the soup are easier for the body to digest than when raw.
The traditional minestrone soup tastes particularly delicious with a large piece of Italian white bread.
(Symbolic image) © The Picture Pantry/Imago
In addition to the pasta, the cooked potato cubes in the minestrone also act as a carbohydrate-rich source of energy.
Whether in the form of small floating pieces or pureed until smooth and creamy, the vegetables can be found in many recipes.
This is also the case in Grandma's classic potato stew with sausage and bacon.
Ingredients for the warming stew based on grandma's recipe
For about eight servings of minestrone you will need:
250g potatoes
250g tomatoes
150g carrots
150 g leek
150 g celery stalks
2 onions
1 zucchini
150g dried beans
150 g small soup noodles (e.g. Rotelle)
1 liter of clear vegetable broth
2 liters of water
Some Parmesan (grated)
Optional dried herbs (e.g. oregano)
salt and pepper
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It's that easy to prepare a classic Italian minestrone
The day before, put the dried beans in a bowl of cold water so that they can soak overnight (for about twelve hours).
Drain the soaked beans the following day.
First, bring two liters of unsalted water to the boil in a large stock pot.
Peel and dice both onions and add them to the pot along with the drained beans.
Simmer on medium heat for about 40 minutes.
Meanwhile, peel the carrots and wash the celery and leeks thoroughly.
Cut the vegetables into small pieces of approximately even size.
After the 40 minutes, add the beans and onion to the water and simmer for another ten minutes.
In the meantime, wash the zucchini and peel the potatoes.
Cut both into cubes (approx. 2 x 2 cm).
Peel the tomatoes (or alternatively simply wash them thoroughly), remove the greens and also cut them into small pieces.
Add the vegetables to the pot along with the pasta.
Pour in a liter of clear vegetable broth and season with salt, pepper and dried herbs.
Simmer again for about twelve minutes until the pasta is “al dente”.
Serve with grated Parmesan.
Bon appetit!
A piece of white bread or a hearty grilled cheese sandwich from the pan tastes particularly good with the Italian stew.