There are plenty of vegetables in Italy all year round. That’s why Italians love to make minestrone with a large quantity of ingredients. Sometimes they put up to 15 different vegetables into this well-known thick vegetable soup, creating very interesting flavor compositions. Usually minestrone is cooked in cold seasons since it warms up the body well. You can make minestrone from meat broth (usually they take chicken broth) or just with water, especially if you are dieting.
Ingredients for Minestrone
- 4.2 pt/ 8 cups chicken broth
- 2 potatoes
- 4 celery stalks
- 0.5 lb/ 200 g runner beans
- 1 carrot
- 0.5 lb/ 200 g green peas (you can take frozen peas)
- 0.5 lb/ 200 g boiled cannellini (you can take tinned)
- 1 onion
- 2-3 tomatoes
- 1 zucchini
- white pepper, salt to taste
- Dice onion, carrot, celery stalks finely and put them into boiling chicken broth.
- Having boiled it for about 10 minutes, add potatoes, zucchini and tomatoes cut into cubes.
- Then put in running beans broken in halves and with ends cut off.
- Add peas and boiled cannellini, salt and pepper to taste.
- Let the soup boil until all the vegetables are done, that is for about 20-25 minutes.
- Serve minestrone hot and top it with a lot of grated cheese when in the plate.