Italian vegetable soup is a popular lunch option in Italian families. Its composition always includes a lot of ingredients, which makes the taste of the dish unique. The best recipes of Minestrone are collected in this collection.

Classic Italian Minestrone Soup Recipe

Ingredients: 320 g of zucchini, 120 g of potatoes, bell pepper and onions, 200 g of tomatoes, 80 g of carrots, 60 g of tomato paste, clove of garlic, 30 g of hard cheese, 7 large tablespoons of olive oil, 1.3 l of peeled water, salt.

  1. All declared vegetables are laid out in a frying pan with heated olive oil in turn for frying. At first it is randomly chopped carrots and onions. Then - bell pepper and garlic. Small minced vegetables are considered more suitable for Minestrone. The last pieces of tomato without skin and zucchini are put in the pan.
  2. When all of the listed ingredients are fried, you can transfer them to the pan and pour salt and cold water.
  3. After boiling the liquid, potato bars are sent to it. Cooking lasts 17 to 20 minutes.
  4. Part of the prepared vegetables is removed with a slotted spoon. The rest is mashed with a hand blender. Whole ingredients are returned to the pan.

According to the classic Minestrone recipe, the dish is served with tomato paste and finely grated cheese.

In a slow cooker

Ingredients: 230 g of beef, 3 medium-sized potatoes, a stalk of celery, pieces of carrots and onions, 2 pcs. turnips, 160 g cabbage, small zucchini, half a bunch of fresh herbs, mix of peppers, 5 - 6 fresh mushrooms, salt.

  1. In the middle of the bulb, an incision is made crosswise, after which it is laid out in the bowl of the electric pan.
  2. Turnip is peeled and cut into strips, carrots - quarters, potatoes and zucchini - cubes, mushrooms - slices. The cabbage is finely chopped, and the celery stalk is simply chopped into several parts.
  3. Further, all the vegetables are simply moved to the slow cooker, and the whole piece of meat is laid on top.
  4. Products are filled with water.
  5. Minestrone soup will be cooked in the appropriate mode for 60 - 70 minutes.

Meat is extracted from the finished dish, cut into pieces and returned back. Salt, peppers, chopped greens are added to the soup. The treat is left for another 5 minutes on heating.

Genoese

Ingredients: 2 l of vegetable broth, 90 g of pasta (pasta), 1 pc. onions, carrots, celery (stalk), potatoes, tomatoes and zucchini, 90 g of green peas and green beans, 60 g of Brussels sprouts, chive, 3 tbsp. l olive oil, 60 g Parmesan, salt.

  1. Finely chopped garlic, onions, carrots and a celery stalk are fried in olive oil.
  2. Vegetables are transferred to a pan and poured with salt broth. Slices of potatoes are added to them. The mass is boiled for 15 - 17 minutes from the moment of boiling.
  3. The remaining chopped vegetables, peas, beans and pasta are added. Cooking continues until all components are ready.

If necessary, the soup is salted, sprinkled with grated Parmesan and served at the table.

Minestrone with Chorizo

Ingredients: 40 g of pasta, 60 g of chorizo ​​(sausage), 50 g of sweet pepper, root celery, eggplant, zucchini, champignons, green beans, carrots, leeks and white beans, 6 pcs. cherry, 1 liter of chicken stock, Pesto sauce, salt, a few leaves of dark basil.

  1. White beans are soaked in cold water in the evening.
  2. All declared vegetables are peeled, washed, and medium-sized. Root celery is simply divided into several parts.
  3. In the pan, the prepared ingredients are first fried until light brown, and then poured with a small amount of broth and stewed for 20 - 25 minutes.
  4. Sausage is cut as thin as possible and laid out to vegetables.
  5. The broth brought to a boil moves the contents of the pan and cherry without skin. Separately boiled 3 - 4 minutes green beans are added there. Soup is boiled for about half an hour, salted to taste.

Serve hot with pesto sauce and fresh basil leaves.

Option with kale and white beans

Ingredients: 2 cans of canned white beans, olive oil, medium onion, 2 garlic cloves, salt, 2 tbsp. l tomato paste, 420 g kale, 1 \ 2 tsp. dried thyme, as much red pepper flakes, a pound of chopped tomatoes.

  1. Olive oil is heated in a large thick-walled pan. First, onion and garlic are fried on it. Salt and seasonings are immediately added to the vegetables.
  2. A paste of tomatoes is laid out on an already soft onion, and frying continues for another half a minute.
  3. Next, slaw moves into the pan.
  4. After 4 - 6 minutes of cooking, beans without liquid, chopped tomatoes and 4 glasses of water are added.
  5. The soup is brought to a boil, salted, the fire is reduced under it and the dish is cooked for 12-14 minutes.

Ready Minestrone with beans served for dinner with grated Parmesan.

Fancy Minestrone Soup with Pasta

Ingredients: 2 pcs. zucchini, squash (2 pcs.), 230 g of porcini mushrooms, olive oil, 2 carrots, onions, 3 celery stalks, 8 cups of chicken broth, 2 cans of white beans (canned food), a cup of any pasta, a cup of green beans, a can tomatoes in their own juice, salt, 1/3 small. spoons of turmeric, Parmesan.

Read also:minestrone soup

  1. Zucchini, squash and onion are cut into cubes. Mushrooms - in 4 parts. Carrots and celery - randomly. Mushrooms, zucchini and squash are sprinkled with salt, watered with olive oil, distributed on a baking sheet and baked for 8 - 9 minutes.
  2. Shredded onions, celery and carrots are fried in warmed-up olive oil in a pan for 3-4 minutes. The broth is poured into the ingredients, brought to a boil.
  3. After 10 minutes, two types of beans are laid (canned pre-washed). Pasta is added.
  4. After another 6 minutes, canned tomatoes spill out with liquid, salt and turmeric.
  5. Products are filled with broth, baked components are transferred to them. If necessary, the amount of fluid can be increased. After another 7 - 8 minutes, the soup will be completely ready.

A treat is served with thin slices of Parmesan and homemade bread.

Frozen Vegetable Soup

Ingredients: 340 g of Mexican frozen vegetable mix (with carrots, corn, peas, green beans and bell pepper), onion, 90 g of small pasta, spices, table salt.

  1. In a stewpan on any preheated fat (it is best to use high-quality olive oil), the vegetable mixture is fried. It does not need to be thawed beforehand.
  2. Onions are cut into small cubes. Fresh garlic can also be used to taste.
  3. When the vegetable mixture in the saucepan softens, pieces of onion and garlic are laid out to it. Ingredients are stewed together until softened. From time to time, the mass is mixed with a wide spoon.
  4. After 15 minutes, you can pour the right amount of water to the vegetables. The mass is salted and cooked over a minimum heat for 12-14 minutes.
  5. Half of the prepared vegetables are extracted from the stewpan. The remaining mixture is mashed. Whole vegetables are returned to the soup and pasta is added.

After another 5 minutes, the Italian vegetable soup is removed from the stove and left to brew. It is served for dinner with fresh herbs.

Green soup a la Minestrone

Ingredients: onion, carrot, half zucchini, 3 tbsp. l chopped green beans, 180 g spinach, a can of white canned beans, 650 ml chicken stock, olive oil, dry garlic, salt.

  1. The oil is heated in a frying pan, grated carrots and small onion cubes are fried on it. Green beans are added. Slowly roast the ingredients for 3 to 4 minutes.
  2. Cubes of zucchini are poured into the pan. Cooking with frequent stirring continues until it is softened.
  3. The contents of the container are laid out in boiling salted broth. Spinach and washed canned beans go there.
  4. The soup should boil for a couple of minutes.

Ready-made treats with finely grated cheese are served.

With smoked meats

Ingredients: 2 l of vegetable broth, 130 g of white, red and green beans, 2 tomatoes, 4 garlic cloves, onion, 320 g of smoked brisket, 80 g of small pasta, a bunch of fresh basil, salt, freshly ground black pepper, dried aromatic herbs.

  1. Beans are soaked for several hours in cold water, and then boiled until soft.
  2. Tomatoes are scalded with boiling water, the skin is removed from them. Vegetables are cut into small pieces.
  3. String beans get rid of the tails and cut into small pieces.
  4. The bulb is washed and cut into cubes. Breast - medium slices.
  5. The meat is fried in a pan with onions until golden brown.
  6. Three types of beans, as well as tomatoes, are sent to the pan. The broth is poured on top so that it completely covers the ingredients.
  7. Stew together for 20 to 25 minutes.
  8. The contents of the pan are poured into the pan. Pasta, aromatic herbs, black pepper, chopped basil, salt and crushed garlic move there. If necessary, add a little more broth or water.

Soup is cooked until pasta is cooked and served at the table.

Secrets and tricks of cooking

Spices are essential ingredients of the soup in question. You can use any, to your taste.

Best suited for this dish is basil, rosemary, oregano and thyme.

For richness, you can add both small pasta and rice to the dish. Fried ham and / or meat, as well as grated cheese, will make it even thicker and more appetizing.

Vegetables for Minestrone should very slowly languish in a frying pan until soft, so that their taste is maximally revealed. To do this, they are fried in olive oil at the slowest fire.

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