ReceptnaptárMinestrone (Italian vegetable soup)
Minestrone is an Italian vegetable soup that more or less cooks whatever is in the pantry and the garden: lots of seasonal vegetables, beans and a little pasta. The Parmesan rind and the fried base give it depth.
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Ingredients
Method
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- Fry the onion, carrots and celery in the oil over medium heat for 5-6 minutes until soft.
- Add the potatoes, courgette and cabbage and fry for another 5 minutes. Stir in the tomato purée.
- Pour in the stock, add the Parmesan rind, season with salt and pepper. Bring to the boil, then cover and simmer over low heat for 30 minutes.
- Add the beans and the pasta and cook for the time given on the pasta pack.
- Remove the Parmesan rind. Season the soup to taste and serve topped with basil or pesto, olive oil and grated Parmesan.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Fry the vegetables before adding the liquid — this gives a deeper flavour.
- The Parmesan rind flavours the soup as it cooks — keep the rinds of your cheese for this purpose.
- Add the pasta only at the end, otherwise it overcooks and thickens the soup.
- It thickens by the next day; it keeps for 4 days in the fridge and can be frozen (better without the pasta).
Frequently asked questions
What vegetables should it be made of?
Whatever is in season: peas and asparagus in spring, courgettes and tomatoes in summer, pumpkin in autumn, cabbage in winter.
Can it be made vegan?
Yes, if you leave out the Parmesan rind and cheese and use vegetable stock.
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