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Learn how to make an easy and simple minestrone soup that is 100% Italian. this classic recipe is a traditional version of this soup and uses only vegetables, but you can modify as you want.
I explain the process and the ingredients you’ll need.
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Ciao friends and welcome to Simple Italian Cooking. My name is Liz and today I’m going to show you how to make a classic menace soup in no time. This is an all vegetable-based soup, so you don’t even need any chicken stock to or broth to make it taste great. Totally economical and it will give you at least six servings. So, um, and I would probably say maybe a little bit more. So, let’s stop talking and let’s get to cooking. To start off, you’ll need some uh Italian extra virgin olive oil. You need about two to three cloves of garlic, which I just diced up. Then you’ll want some celery, about two to three stalks of celery, and the leaves is good. Uh and you’ll want some diced carrots. Smaller the better. They will cook faster. And the same thing with the onions. I diced them up. Um one onion and about two medium carrots. And then you’ll want about two to three mediumsized potatoes. I’m using just the white potatoes or yellow potatoes. Um I used about four because they were really tiny. They were small. So you can adjust. Um but I like using that. And then one can of canolini beans which I drained and rinsed. And one can of diced tomatoes with the juices. And those cans are 16 oz cans. And then an 1/8 of a teaspoon of both salt and some cracked black pepper. And two teaspoon of dried parsley. You can also use fresh parsley if you have that. And then just some Romano cheese for the topping at the end. And then you’ll want about six cups of water. Of course, you can always use your own chicken stock or broth if you want. Okay. So, I’m going to heat up my pot so that it’s um on medium heat. I’m using my induction burner, which as you know, I’m always using induction burners. I love them. And I’m going to go ahead and add in my about 2 tablespoon of my olive oil. And I’m just going to let that heat just for a tiny bit. And then I’m going to go ahead and just add in the garlic. And we’re going to let that sauté for I don’t know 2 to 3 minutes or until it starts getting fragrant. You want to make sure that the garlic does not burn. So, keep an eye on that. I like to move my garlic around in the olive oil just to help get that garlic flavor mixed in with the olive oil before I add um the vegetables. At this point, add in the onions and the carrot and the celery all at once and stir to coat the olive oil all over the vegetables. We’re going to let this simmer or cook on lowmedium heat uh for about 10 minutes at least. Um quick tip is I would go maybe a little bit longer simply because um we want to make this a quicker soup. So I would actually recommend about 15 minutes. And I’m using my induction burner to just set the timer. Okay, it’s been about 10 minutes. So everything so far is looking pretty tender. So, we’re going to go ahead and add the potatoes and our tomatoes along with the juices. You can also use fresh tomatoes with their juices. Uh, just make sure that those tomatoes are flavorful. Add in those rinsed canalini beans, which you can also use white kidney beans or um great northern beans is another one that would work really well. You want them to be soft beans, soft and slightly creamy beans. Next, we’re going to go ahead and add in six cups of water. And I am using distilled water. So, that’s the remaining two cups. And add in that parsley, which may seem like a lot when you pour it in, but it really isn’t. And then add in the salt and pepper. And we’re going to go ahead and give that a really good stir cuz we want those seasonings to really be throughout all of the soup. And as this cooks, it’s going to absorb all those delicious flavors and it’s going to be absolutely amazing. Remember, this recipe is available uh on my website, simpleatalancooking.com, where you can print it out. All the links are down below. And if you’re a fan of Italian cooking, then make sure to like and subscribe so you’ll get more and hit that notification bell button. Okay. Now, uh using my induction burner, uh with the latest model, I can just simply hit the boil button and it will get to 1,800 watts and it will heat up quickly and I will be able to get that to a boil quickly. And then we’re going to knock it back down to um a low medium heat. Okay, our soup is now coming to a boil. And again, if you’re in a hurry and you want to speed it up, let it boil for maybe about five minutes. Um, but I’m gonna go ahead and just lower it down uh to a uh to a lowmedium heat. But you might be noticing that I’m using an induction burner. And for those who watch this channel know that I am a huge fan of induction burners. And this particular one was sent to me from Changbert. And um I just used another one that I have of them in another video. They sent me this upgraded one um which is a professional chef and perfect timing because I’m doing a soup in a soup pot and the burner is actually bigger than standard ones which are usually about seven or eight in wide. This burner is nine. So, it fits my pan. I love it. It just has got some really nice features. It’s got really thick glass here which is really nice. Very durable. Um stainless steel. This is all stainless steel um casing here that I really really like. Big fan of stainless steel. Um and two new features they have is so cool. Um I can just hit boil and it automatically puts it up to the right temperature to bring it to a boil. Um so I don’t have to sit here and hit the plus button. And the same thing with keep warm. Automatically sets it at 140° Fahrenheit. Um so I will probably be using the keep warm once the soup is done. And so anyway, I just wanted to explain that in case if you were wondering. Um the link is below if my affiliate link if you want to check this out, this particular model or the other models that they have on Amazon. So um but the soup is coming along really nicely and uh so excited. It smells so good. Okay, so while my soup was cooking, I decided to go ahead and make some salad. Um, it’s just a simple green salad and with tomatoes, onions, and um, I’m just a nice drizzle of extra virgin olive oil. But I also have really been such a fan, I don’t know if you guys have like the olive scene or uh, stores like that that sell like flavored balsamics and olive oils. There’s one called Sicilian lemon uh, and it’s a white balsamic vinegar. This is so delicious. You don’t even need olive oil. oil. Sometimes I don’t even use the olive oil. I just use this lemon um white balsamic vinegar and it is absolutely delicious. So um just a nice little tip there. I don’t know if you can get on Amazon or not, but um yeah, check out like any local stores that might have that type of um condiments available. Okay, so it has been about 45 minutes and I am so excited to serve up our lunch for my husband and I. I love having larger lunches um during the day and having um a lighter dinner. So, let’s go ahead and serve this up. And that looks like a beautiful minestronei soup. All the vegetables are pretty cooked. This vegetable soup can store really well in the freezer. Just put it in some freezer safe containers and store it for a rainy day. Makes a really nice easy easy meal. Okay, so the next ingredient, we’re not done yet. We have got to add in some of this Romano cheese. If you don’t have Romano and you have Parmesan, that’s okay. You can use that, too. Um, but the cheese really takes it to the next level, and it just doesn’t taste the same without it. So, what a great lunch. I’m so excited. But we’re still missing one more thing, and that is some crunchy Italian toasted bread. Oh, I love it. It is so good. So, let’s go ahead and give it a nice taste test. Okay, friends. Let’s actually do the taste test now. I want to make sure I get all those vegetables in here. M. Absolutely delicious. I love this soup recipe. It is so easy. If you like, now my vegetables here, got to be honest, they are not as soft as I usually like them. I’m just going to cook it probably about another 15 minutes. Shouldn’t be take much at all. And it really, what did it take? Less than 2 hours. Um, probably an hour and a half max. Probably could have even cut that back a little bit if I had kept the temperature a little bit higher. So, I hope you enjoyed this recipe. Join the community by subscribing or joining our recipe newsletter. All the links are below. Well, thank you so much for watching. Graci
Dining and Cooking