Minestrone di Verdure (Vegetable Minestrone)
This hearty and comforting Italian vegetable soup, Minestrone di Verdure, is a delicious blend of fresh, seasonal vegetables, perfect for both cold weather days and a nourishing family meal. Packed with nutrients and flavors, this minestrone features a variety of vegetables such as zucchini, potatoes, carrots, cauliflower, and beans, all simmered together in a savory broth that will surely warm your soul. Whether served as a main dish or a starter, this vibrant, veggie-filled soup offers both richness and wholesomeness, making it ideal for any occasion.
Serves: 8
Category: Primi Piatti (First Courses)
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients for Minestrone di Verdure
| Ingredient | Quantity |
|---|---|
| Carrots | 80g |
| Red onions | 80g |
| White zucchini | 150g |
| Potatoes | 330g |
| Fine salt | to taste |
| Black pepper | to taste |
| Celery | 60g |
| Ripe tomatoes | 350g |
| Borlotti beans | 200g |
| Pumpkin | 250g |
| Extra virgin olive oil | 50g + extra for serving |
| Leeks | 150g |
| Cauliflower | 300g |
| Peas | 200g |
| Rosemary | 1 sprig |
| Bay leaves | 2 leaves |
| Water | to cover |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~200 kcal |
| Protein | ~7g |
| Carbohydrates | ~38g |
| Fiber | ~8g |
| Fat | ~6g |
| Sodium | ~400mg |
| Vitamin A | ~120% of daily value |
| Vitamin C | ~45% of daily value |
| Calcium | ~10% of daily value |
| Iron | ~10% of daily value |
Instructions for Making Minestrone di Verdure
Step 1: Prepare the Vegetables
Start by washing and drying all your vegetables thoroughly. Begin with the pumpkin: using a large knife, peel away the tough outer skin, and remove the seeds and stringy pulp with a spoon. Cut the pumpkin into slices and then into small cubes, each about 1 cm in size.
Next, prepare the zucchini by trimming off the ends and slicing it into thin rounds. Set it aside.
For the borlotti beans, make sure they are ready to be used. If using dried beans, soak them overnight, then drain and set aside. If using canned beans, simply rinse them well.
Now, take the cauliflower and cut it in half, removing the tough central stem. Break the cauliflower into small florets, ensuring they are evenly sized for even cooking.
Peel the potatoes and slice them into thick slices, then cut each slice into small cubes. This will allow the potatoes to cook quickly and absorb the delicious flavors of the soup.
For the tomatoes, remove the stems and slice them into rounds. Then, cut the rounds into smaller cubes. Set aside.
Step 2: Chop the Aromatics
Prepare the aromatics for the soffritto (base of the soup). Peel and finely chop the onions and the celery. Peel the carrots and cut them into thin matchsticks, then finely chop them into small pieces. Set these vegetables aside together.
Take the leek, trim the roots, and slice it into thin rings.
Step 3: Make the Herb Bundle
To enhance the flavor of your minestrone, take the rosemary sprig and the bay leaves, and tie them together with a piece of kitchen twine to create a fragrant herb bundle. This will allow you to easily remove them later, leaving behind the lovely herbal aroma in the soup.
Step 4: Cooking the Minestrone
In a large, heavy-bottomed pot, heat the extra virgin olive oil over medium heat. Once the oil is hot, add the chopped onions, carrots, celery, and leek. Sauté these aromatics for about 2 minutes, until they begin to soften and release their flavors.
Once softened, add the pumpkin cubes to the pot. Stir well, ensuring the pumpkin is coated with the olive oil and vegetables. Continue to cook for an additional 2 minutes, allowing the pumpkin to slightly soften.
Next, add the potatoes and cauliflower florets to the pot, stirring well to combine all the ingredients. Continue cooking for another 2 minutes.
Step 5: Add the Tomatoes, Beans, and Water
Now, it’s time to add the fresh tomatoes to the pot. Stir them in, allowing them to cook down and release their juices. Follow with the borlotti beans, ensuring they are well mixed in with the other ingredients.
Once everything is mixed together, pour in enough water to cover the vegetables by about 1 inch. Stir everything together, making sure no ingredients are sticking to the bottom of the pot.
Step 6: Simmer and Season
Add the herb bundle with rosemary and bay leaves to the pot. Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook for 20-25 minutes, or until all the vegetables are tender and the flavors have melded together.
After about 20 minutes, check the soup for seasoning. Add salt and freshly ground black pepper to taste. If necessary, add more water to adjust the consistency, depending on whether you prefer a thicker or more broth-like minestrone.
Step 7: Add the Peas
Once the soup is nearly finished, stir in the peas and cook for an additional 5 minutes, just long enough for them to heat through. Remove the pot from the heat.
Step 8: Finish and Serve
Before serving, remove the herb bundle (rosemary and bay leaves) from the soup. For an added touch of flavor, drizzle a bit more extra virgin olive oil over each serving and finish with a sprinkle of freshly cracked black pepper.
Serve your Minestrone di Verdure hot, either on its own or accompanied by fresh crusty bread for dipping. The soup can be enjoyed immediately or stored for later, as the flavors often deepen and improve the next day.
Tips and Variations:
- Additions: You can also add other vegetables like green beans, spinach, or kale, depending on what you have available.
- Beans: If you prefer a creamier texture, you can mash some of the beans after cooking them or use a hand blender to blend a portion of the soup.
- Grains: For a heartier version, add some cooked rice or small pasta like ditalini to the soup in the last 10 minutes of cooking.
- Vegan Option: Ensure that the broth is vegetable-based or use water and omit any animal-based ingredients.
Enjoy this traditional Italian minestrone, a wholesome and flavorful dish that can be customized with your favorite seasonal vegetables. Perfect for feeding a crowd or enjoying as leftovers, this dish embodies the simplicity and beauty of Italian cuisine.
