Minestrone

A delicious one-pot dish originating from Italy. In some places, rice or pasta is added, but this time we offer a lighter version with vegetables. You can enhance the flavor with fried pancetta if desired.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 3 pieces Potatoes, white

  • 3 pieces Tomato, red

  • 100 g Beans, grains

  • 3 pods Garlic, fresh

  • 1 piece Onion, raw

  • 1 piece Green, tuber

  • 2 piece Carrot, fresh

  • 100 g Okra

  • 200 g Leek

  • 2 spoons Tomato, concentrate

  • 1 l Soup base, chicken, cube

  • 1 spoon Salt, table

  • 5 grain Spices, pepper, black

  • 2 spoons Oil, olive

Steps

  1. Place the beans in a bowl, cover with water, and let them soak overnight. The next day, drain them and place them back in the bowl. Cover with cold water. Place on the stove and cook over moderate heat for 45 minutes. Peel the potatoes and cut them into cubes, then cook them in the pot for 15 minutes.

  2. Wash the carrot and peel the celery root. Slice the carrot into rounds and dice the celery root. Blanch the tomatoes in boiling water for three minutes, remove the skins, and dice them. Peel and finely chop the onion and garlic.

  3. Heat oil in a larger pot, add the onion, sprinkle with a little salt, and wait until it softens. Add the carrot and celery root. Stir everything and wait until the vegetables start to turn golden, then add the garlic and sauté for ten seconds. Add the blanched tomatoes, tomato paste, season with salt, and pepper.

  4. Cook over low heat without a lid for ten minutes, stirring frequently. Pour in the broth (vegetable, beef, or chicken), cover, and let it simmer.

  5. Wash and dry the leek and celery. Slice the leek into rounds and cut the celery into thin strips, then add them to the soup. Drain the beans and potatoes and add them to the soup, then cook everything together for another 15 minutes. Taste and adjust the seasoning if needed.

  6. Serve the soup in bowls. Grate Parmesan cheese and sprinkle it over the minestrone. A dollop of sour cream also pairs well and can be served alongside or in the soup.

Nutrition Information (Per 100g)

  • Calories: 67.12 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 13.6 g
    • Sugars: 1.84 g
  • Protein: 2.15 g
  • Fiber: 2.21 g

Advice

You can easily skip the beans to make the minestrone quicker to prepare – or you can use canned beans instead. Serve with homemade bread. To enhance the flavor, you can add a deciliter of white wine or a tablespoon of vinegar. If you’ve made too much, you can store the minestrone in the fridge for the next day without any issues.