Minestrone Soup My Neapolitan Nonna Recipe #cookingwithtucci

Il Minestrone della Nonna | The Classic Italian Vegetable Soup 🇮🇹

A bowl of Minestrone della Nonna is pure comfort — the kind of soup that warms your heart and fills your kitchen with the smell of home. Packed with colourful vegetables, simmered slowly with olive oil and Parmigiano crust, this traditional Italian soup is simple, wholesome, and full of love.

Ingredients (for 4–6 pax):
• 2 carrots
• 1 zucchini
• 200g green beans
• 2 potatoes
• 150g beans (any type you like)
• 100g green peas
• ¼ cauliflower
• A handful of cherry tomatoes
• 1 onion
• About 2 litres of water
• Olive oil
• Salt
• Parmigiano Reggiano crust (optional but highly recommended)

Instructions:
Finely chop the onion and add it to a large pan with olive oil. Sauté for 3–4 minutes until almost transparent.
Dice all the vegetables to a similar size and add them to the pan. Sizzle for about 6 minutes without adding any water.
Season with salt, then pour in just enough water to cover the vegetables. Bring to a boil over high heat.
Continue adding water gradually as it reduces, allowing the soup to become thick and full of flavour — this takes about 1 hour.
Halfway through cooking, add the crust of Parmigiano (whole or in pieces) for extra depth.
Once done, let it rest for 5 minutes before serving.

Serve warm with a drizzle of olive oil and crusty bread — just like Nonna used to make.

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Do you want to know how to make minestron just like Nona did for me? We need carrots, zucchini, cauliflower, green beans, potato, peas, and beans. You can use any color. So, black, white, doesn’t matter. And also, if you have, put lentils. They are delicious inside. I don’t have it today. And we also need cherry tomatoes. You can use the thin one because they have more sauce or the fresh one, whatever you prefer. On top of that, we need the onion. And what we going to do, grab a tall large pan and go inside with extra virgin olive oil. And before going ahead, if I can please ask you to help me out to grow this channel as I’ve been posting every single day for many months now. It will take you one second to just follow and share my recipe. Thanks a lot. Let’s go back in the video. And our diced onion. Bring it to the stove and start sizzling everything at high heat. For the veggie, try to keep them all the same size so they will cook evenly. Once you’ve given a good season to the onion, and what I mean about that, for three or four minutes, when they become almost transparent, grab your veggie and put them all together inside as well as your cherry tomatoes. Then bring it back to the stove. Don’t put any water yet. Start sizzling everything, okay? For a good five, six minutes. Adjust with salt. And now I’ll show you the way my nonadada does. Instead of putting water until the top already or put enough to cover the veggie only. Now bring it back to the stove and start boiling everything. Stir it slowly. You keep adding water until become a soup which is a bit dense, not too liquidish. It will take a good hour, let’s say, depends on how much you make it. when it’s about halfway through and grab, if you have at home, the hard parts of the crust of the parmy, put it inside. You can put it in small pieces or as it is. Cover and let it cook. And once it’s ready, let it settle in the pan for 5 to 7. Put it in a plate. Make sure to share the parmesan cheese crust is the best part. And enjoy a delicious minestron. Nice, thick, and full of flavor. Just like Nana did for me.