It’s almost winter time and a good way to feel warm and comfortable is by sipping on a big bowl of hot Minestrone soup. There are many delicious soup recipes, and we highly recommend a nice and hearty Italian soup which is loaded with fresh vegetables.
Cooking minestrone soup recipe is fairly easy, so even if you are not a kitchen master, you can still whip up a delicious minestrone soup. You just have to be very patient cutting the vegetables into small pieces.
- Olive oil
- White onion, minced
- Violet onion, minced
- Garlic, chopped
- Celery, diced
- Carrots, diced
- 4 types of green leafy vegetables, like spinach and kale
- Potatoes, cubed
- Zucchini, cubed
- Marinara sauce
- Parmesan cheese
- Beans, boiled
Procedure for Minestrone Soup
When cooking this minestrone soup recipe, follow the steps carefully and you will have a hearty and hot soup to keep you warm on cold winter nights:
- Begin by making a vegetable broth by boiling all the vegetables you like with some water. Simmer it over low heat for about an hour. Add some salt and bay leaves for flavoring. Strain and reserve the broth.
- Heat some olive oil in a heavy pan over medium to high heat. Add the minced onions. The violet onions are sweeter and milder in taste, as compared to the white onions. Caramelize it for awhile.
- Then add the garlic, but do not make a mistake of burning them; otherwise your soup will taste bitter. Do not allow the garlic to brown.
- Next, add the carrots and celery. Once the veggies have absorbed some of the oil, you can now add in the potatoes. Potatoes are starchy so they will add thickness to the soup.
- Add the zucchini.
- Add the four types of green leafy vegetables. These are usually watery and will breakdown a bit in the hot soup.
- Add in the vegetable broth. Season with salt and pepper. Allow to boil.
- Add the marinara sauce, about ½ cup. The marinara sauce will add color and acidity to the soup. You can make your own marinara sauce or you can buy it in the market.
- Afterwards, you can add the rind of parmesan cheese. If the rind is not available, a good chunk of parmesan cheese will do. It will add some saltiness and another layer of taste.
- Boil for 15 minutes.
- Add the beans and cook for 5 minutes more.
- Remove from fire and you are ready to serve the soup.
Serve it by adding some more parmesan cheese on top of the soup. Sprinkle with freshly ground black pepper, and drizzle with extra virgin olive oil. Nom nom nom.