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Basic Minestrone

Based on 3 ratings

Lisa Schölzel

Senior Food Editor at Kitchen Stories

instagram.com/whatscookinglisa/

“Minestrone is a soup or stew from Italy. Traditionally, the dish is eaten as a light meal, especially during the warm months. There is no such thing as the ONE recipe: The vegetables that end up in the pot and starches (such as bread, rice, potatoes, or pasta) depend on the region and season. This version is my personal favorite version of minestrone. You can adjust this recipe all year round to whatever vegetables are in season.. Just make sure you pay attention to the cooking time: potatoes and root vegetables need longer to cook than, for example, zucchinis, beans, or chard. If you add pasta, cook them separately in a saucepan and add them to the plate just before serving. This way, the starch won’t cloud the soup.”

Difficulty

Easy 👌
75
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
onion
250 g potatoes
carrot
½ celery root
1 clove garlic
½ fennel
¼ head savoy cabbage
¼ head cauliflower
¼ broccoli
bay leaves
1 tbsp fennel seed
½ leek
100 g green beans
½ kohlrabi
zucchini
3 stalks Swiss chard
100 g peas
75 g cherry tomatoes
1 tbsp sugar
salt
pepper
olive oil
Parmesan cheese (for serving)
ciabatta bread (for serving)
mixed herbs (for garnish)
pesto (for serving)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • pot (large, with lid)
  • cooking spoon

Nutrition per serving

Cal
22
Protein
6 g
Fat
1 g
Carb
28 g
  • Step 1/4

    Peel the onions, potatoes, carrots, and celeriac and cut into small pieces, approx. 1 cm in size. Slice the garlic. Cut the fennel, savoy cabbage, cauliflower, and broccoli into slightly larger, bite-sized pieces. Heat olive oil in a large stockpot on medium heat, then add the vegetables and sauté.
    • onion
    • 250 g potatoes
    • carrot
    • ½ celery root
    • 1 clove garlic
    • ½ fennel
    • ¼ head savoy cabbage
    • ¼ head cauliflower
    • ¼ broccoli
    • olive oil
    • cutting board
    • knife
    • pot (large, with lid)
    • cooking spoon

    Peel the onions, potatoes, carrots, and celeriac and cut into small pieces, approx. 1 cm in size. Slice the garlic. Cut the fennel, savoy cabbage, cauliflower, and broccoli into slightly larger, bite-sized pieces. Heat olive oil in a large stockpot on medium heat, then add the vegetables and sauté.

  • Step 2/4

    Fill up the pot with water roughly until vegetables are covered, add bay leaf and fennel seeds and simmer for approx. 15-20 min. with the lid closed. In the meantime, peel the remaining vegetables if necessary and cut them into bite-sized pieces.
    • bay leaves
    • 1 tbsp fennel seed
    • ½ leek
    • 100 g green beans
    • ½ kohlrabi
    • zucchini
    • 3 stalks Swiss chard
    • 100 g peas
    • 75 g cherry tomatoes

    Fill up the pot with water roughly until vegetables are covered, add bay leaf and fennel seeds and simmer for approx. 15-20 min. with the lid closed. In the meantime, peel the remaining vegetables if necessary and cut them into bite-sized pieces.

  • Step 3/4

    Add the remaining ingredients depending on their needed cooking time, then let each simmer for approx. 5-10 min. and, if necessary, refill the pot with water before adding the next ingredient. Add leek, green beans, chard stems, kohlrabi and zucchini. Season with salt, pepper and sugar and simmer for approx.  5-10 min. Then, add in chard greens, peas and cherry tomatoes at last. Let simmer for approx. another 3 min.
    • 1 tbsp sugar
    • salt
    • pepper

    Add the remaining ingredients depending on their needed cooking time, then let each simmer for approx. 5-10 min. and, if necessary, refill the pot with water before adding the next ingredient. Add leek, green beans, chard stems, kohlrabi and zucchini. Season with salt, pepper and sugar and simmer for approx. 5-10 min. Then, add in chard greens, peas and cherry tomatoes at last. Let simmer for approx. another 3 min.

  • Step 4/4

    Cut the ciabatta into slices. Serve the soup and garnish with soft herbs like parsley or basil leaves, Parmesan cheese, and a few spoons of homemade pesto. Enjoy!
    • Parmesan cheese (for serving)
    • ciabatta bread (for serving)
    • mixed herbs (for garnish)
    • pesto (for serving)

    Cut the ciabatta into slices. Serve the soup and garnish with soft herbs like parsley or basil leaves, Parmesan cheese, and a few spoons of homemade pesto. Enjoy!

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