Italian Minestrone Soup

published by Ariana Charon on Mar 27, 2012

A tasty Italian thick vegetable soup with or without meat.

There are all sorts of ways to make minestrone soup but as long as you keep a few things in mind, you will be safe. So remember, this is a traditional italian thick soup full of all sorts of vegetable, it’s almost like a liquid vegetable stew, so feel free to add whatever veggies you have left in the pantry.

It’s originally a vegetarian meal, but if you wish so, you can add beef or chicken cut in small cubes.

What you need is:

  • 1 finely chopped white onion

  • 1 diced red pepper

  • 3 cloves garlic, sliced

  • 1 table spoon of dried oregano

  • 1 table spoon of dried basil

  • 1 table spoon dried parsley

  • 5 cups of water

  • 1 diced potato

  • 1 sliced carrot

  • 100 grams green beans

  • 2 deseeded zichini cut in small cubes

  • 3 tablespoons canned red beans

  • 3 table spoons canned sweet corn

  • 2 cans of diced pealed tomatoes

  • 1 cup of pasta

  • sunflower oil for cooking the veggies

  • salt and pepper to your taste

In a big cooking pot heat up 4 table spoons of sunflower oil and cook the chopped onion until it softens. Add the red pepper and the garlic and stir. Add the oregano, basil, salt and pepper, cover and cook for 3 minutes. Add 5 cups of water and when it starts to boil add the rest of the vegetables.

Cook over medium heat for 10 minutes keeping the lid on. Add the tomatoes, pasta and parsey and cook untill pasta is soft ( for about 10 minutes more).

If you want to add meat to this dish, add it at the same time with the onions an make sure it’s cut in the same size at the vegetables.

Serve it as is, hot, or with a sppon of sourcream on top.


One Response so far | Have Your Say!

  1. # 1 by Kharla Jolly
    March 27th, 2012 at 6:11 pm #

    Soup can be very healthy, when made with lots of vegetables. Thanks, for this nice share.

Leave a comment

comments powered by Disqus