Minestrone di Verdure is a classic Italian vegetable soup celebrated for its versatility, seasonal ingredients, and rustic character. Made with a rich mix of vegetables, legumes, and often pasta or rice, this soup reflects the essence of Italian home cooking. Light yet nourishing, Minestrone di Verdure can be adapted throughout the year, making it a timeless staple of Mediterranean cuisine.
Minestrone di Verdure
Print RecipeIngredients
- 1 Piece zucchini, young
- 1 Piece onion
- 2 Piece garlic cloves
- 1 Piece carrots
- 4 Table spoon (tbsp) green peas
- 1 Piece celery stalks
- 2 Piece tomato fresh or canned
- 1 Piece potato
- 3 Tea spoon (tsp) parmigiano reggiano, grated
- 20 Dekagram (dkg) pasta, small shaped
- 2 Piece sage leaves
- 1 Tea spoon (tsp) oregano
- 2 Peck black pepper, grounded
- 2 Tea spoon (tsp) salt
Instructions
This is very simple and delicious minestrone soup, withvegetables that are easy to find. The great thing about minestrone is that you can use whatever you have on hand. Adapt it to the season and your own tastes, adding any vegetable you wish. In a large pot, simmer the onion, garlic, celery, peas and carrots in olive oil at medium heat for 5 minutes, stirring to cook evenly. Season with salt and pepper, then add the rest of finely chopped vegetables (potato and zucchini). Add enough water to cover all vegetables in the pot, plus 1 inch. Raise the heat to medium- high to bring the mixture to a boil. Once boiling, reduce the heat to a simmer on low heat for 20 minutes. Add the tomato and let the soup cook for another 10 minutes for desired consistency. Add pasta and cook for al dente texture. Serve in deep plates with a teaspoon of pesto and strew with Parmigiano-Reggiano.
