In this video, I’m making minestrone, a classic Italian soup. This is my first winter in Italy, and I’ve been eating this soup quite often whenever I needed something warm, hearty, and comforting. The best thing about this minestrone recipe is its versatility—you can use any kind of vegetables you like. There’s no strict rule; just add whatever you have on hand or prefer!
You can easily turn this recipe into a vegetarian soup by replacing the chicken broth with vegetable broth, or for a vegan version, simply exclude the Parmesan after replacing it with vegetable broth.
For this video, I used seasonal winter vegetables since I love recipes that highlight fresh, local ingredients. However, feel free to customize it with your favorite vegetables. Let me know in the comments which ones you enjoy most in your homemade minestrone!
Ingredients:
▪️1 medium onion
▪️2 garlic cloves
▪️1 regular carrot (80 g / 2.8 oz)
▪️1 purple carrot (80 g / 2.8 oz)
▪️2 medium-sized celery sticks (120 g / 4.2 oz)
▪️200 g (7 oz) pumpkin (any variety)
▪️1 leek (150 g / 5.3 oz)
▪️A bunch of kale (2 cups of chopped, approx. 150 g / 5.3 oz)
▪️200 g (7 oz) cauliflower, cut into small florets
▪️200 g (7 oz) broccoli, cut into small florets
▪️400 g (14 oz) canned tomatoes
▪️1 sprig of rosemary
▪️1 bay leaf
▪️1200 ml (6 cups / 40.6 oz) chicken broth (or vegetable broth for a vegetarian option)
▪️200 g (7 oz) frozen or precooked borlotti beans (or cannellini beans/chickpeas as alternatives)
▪️75 g (2.6 oz) small pasta (optional)
▪️2 tablespoons olive oil (30 ml / 1 oz)
▪️Salt and pepper to taste
▪️Parmesan to sprinkle on top
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1 Comment
Looks delicious as always! What kind of cheese is that? Parmigiano or grana padano?