Cozy and Hearty Classic Italian Minestrone Soup

Hi everyone, it’s Anna here! In this episode, I’m walking you through my favourite way to make Minestrone – a flexible, veggie-packed Italian soup that warms the heart. Easy, satisfying, and packed with flavour, this Minestrone is perfect for a family dinner or a wholesome meal anytime.

Episode Highlights:
01:15 – Sauté Vegetables
04:30 – Add Water & Simmer
05:42 – Add Potato
06:02 – Add Pasta

Full Recipe:
3 1/2 L water
4 cloves garlic
1/2 onion
2 tomatoes
2 zucchinis
2 cups cauliflower
3 carrots
2 potatoes
4 cups Swiss chard
2 tsp salt
2/3 cups small pasta
3–4 tbsp olive oil
2 tbsp Italian parsley
2 tbsp basil

Enjoy a warm bowl of Minestrone, perfect for any day of the week! Don’t forget to like, subscribe, and hit the bell for more delicious recipes with me!

Fresh pano over top. You could use any green vegetables from your garden. Uh whatever vegetables you like. Smells so good. [Music] M. That’s really good. Perfect. Hi, my name is Anna. I’ve been baking for the past 20 years. I’ve developed the passion for baking from my Italian parents. So, join me for some delicious, quick, authentic recipes, I have hundreds to choose from and to share with you. So, whether you’re just starting out or have an interest in baking, follow me and we’ll get inspired. Hi, Ben Venui. Today, we’re making ministr. It’s an Italian soup that’s full of fresh vegetables. So for this recipe you will need carrots, cauliflower, Swiss chard, zucchini, tomatoes, parsley, basil, garlic, onions, salt, olive oil, and we’re going to add a little bit of pasta. I’ll have the full recipe at the end. So we’re going to start by sautéing our onions and garlic before we put in the vegetables. Okay, so we’re going to add some olive oil. Heat that up in on medium heat. [Music] We’ll add our onion, [Music] our garlic. You want just the flavors to blend together. So then we’re going to pour in our tomatoes, our carrots. So I like sautéing all the vegetables together before we add our liquid. I’m going to add a bit of salt. And of course, you could add more salt to taste. [Music] I would like to remove the hard part of the stem. [Music] You can break up the fuettes. Okay. So, we’re going to throw in our cauliflower. [Music] We’re going to add our basil. And now we’re going to add our parsley. [Music] Okay. So, now we’re going to cut our Swiss chard. I’m just going to cut it in threes. We don’t want large leaves, but you want them large enough and they’ll, you know, cook down so they won’t be so large once they reduce. [Music] [Music] They don’t have to be too thin or too thick. You don’t want them to dissolve in your soup. And you don’t have to make them this large. You know, minestronei is really good in any size of vegetable you want to cut them. So, this minestroni has more vegetables than your uh broth, but uh just as delicious. [Music] Now, we’re going to add our zucchini. Once you add your liquid, you just simmer and let it cook. Okay, now we’re going to add our water. [Music] There we go. And you can add some more. And you want more liquid, more water because it’s going to reduce. So, you still want some broth in there. Now is a really good time just to taste and see if you need more salt. And definitely you need more salt. Okay. So, we’re going to increase the heat and we’re going to bring it to a boil and then we’re going to simmer and just let the cooking slow cooking. This way you get all the flavors out. And the longer you cook your minis, the better all the flavors come out. So, it’s very important to have it once it boils, simmer it down. And uh we’ll just wait till it’s ready. So, our soup is uh has come to a boil. So, we’re going to simmer, reduce the heat. We’ll wait about 15 minutes, and then we’ll add our potatoes in there. [Music] Okay. So, now we’re going to add our potatoes in there and give that a stir. And we’ll let it continue cooking here. [Music] Okay. So, our soup is almost ready. Our miner. We’re going to add some uh small little tube pasta. And we’re going to cook it with the soup. So, it’ll give it a bit of starch in your broth. There we go. Just give that a stir. [Music] Our minestroni is ready. Look at that. Beautiful. Smells so good. So, let’s get that in our serving tray. Such a hearty dish. [Music] And you just want enough pasta. You don’t want it to be um well, we have pasta pajoli, which means more pasta than um beans or vegetables. But this I only wanted a bit of pasta. There we go. Okay, our minestronei is ready. Um, what I like to do if you if you like, you could uh grate some fresh pano over top just before you serve it. [Music] There you have it. Minestronei only about an hour and a half. You could use any green vegetables from your garden. Uh, whatever vegetables you like, but um, so let’s give this a try. Smells so good. [Music] That’s really good. Perfect. So, if you enjoyed this recipe, like and subscribe. Your support is encouraging. [Music]