November 11, 2013

Classic Italian Minestrone

Classic Italian Minestrone
What are the first three words that come to mind when you think about minestrone?
Mines are gramma, heart-warming and yummy.
There are hundreds more I can think of, but those three are definitely the first ones. And gramma definitely comes first.
Because you see, my gramma used to make the best minestrone on the planet. Chock full of veggies, goodness and love.
On cold winter Saturdays when, as a kid, I used to go to her place for lunch after school, she would often serve a piping hot bowl of classic italian Minestrone with a couple of slices of toasted bread slices on the side. It would warm my heart and soul.
On special occasions, she would even serve a grilled cheese with it. Which is - to date - one of my fave meals ever.

Classic Italian Minestrone


Now you might think that as a kid I was kind of a weirdo — one who craved vegetable soup instead of burgers and fries.
OK, I’ll concede you that when it came to food choices I’ve never been mainstream. At school I was the one eating salads, I was the one eating fruit, I was the one eating soup...
But gramma’s minestrone was in its own league. So good, anyone who tasted it, immediately fell under her spell.
Wholesome, heart-warming and full of goodness. Basically, the best. Ha!


The thing about making minestrone is that you have to buy the veggies, you have to peel them and cut them. But once you’re done with these activities, you’re halfway there.
All you’re left to do, is to throw everything in one pot and fugget about it.
However, if you want to achieve gramma’s level of goodness you have to put a lot of love into it.
That’s the only way to succeed.

Classic Italian Minestrone


Classic Italian Minestrone                                                                                      Print this recipe!

Ingredients 
Serves 6

8 cups / 2 lt water
1 large onion, finely chopped
2 garlic cloves, mashed
5 celery ribs, diced
5 medium carrots, peeled and sliced into coins
1 cup green beans (I used frozen ones)
1 cup green peas (I used frozen ones)
3 medium tomatoes, diced
2 medium potatoes, peeled and diced
2 zucchini, diced
2 tablespoons tomato paste
2 teaspoons fresh chopped basil
2 teaspoons fresh chopped parsley
Fine grain sea salt
Ground black pepper to taste

Directions

In the largest pan you have heat two tablespoons of olive oil over medium-high heat. Add onions, carrots, celery and garlic and saute for 8 to 10 minutes until everything is nice and fragrant.
Add potatoes and saute for 3 minutes, until they start sticking to the bottom of the pan.
Add green beans, green peas, tomatoes, zucchini, tomato paste and give a quick stir.
Add water, basil and parsley, 1 large teaspoon of salt, a generous amount of black pepper and bring to a boil. Lower to a simmer, cover and cook until vegetables are tender and soup is flavorful, about 40 to 45 minutes.
Taste and adjust with seasoning.
Serve warm or hot, with a drizzle of olive oil, some ground black pepper and sprinkled with grated Parmesan cheese.

Nutrition facts

One serving yields 175 calories, 5.4 grams of fat, 18 grams of carbs and 10.3 grams of protein.

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15 comments:

  1. I love minestrone, such a comforting soup!

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  2. Reading your post and ecipe makes me realize I have never had REAL minestrone soup before! Yours looks lovely! So when I am in NYC next, you are gonna have to give me a bowl of this! :)

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    1. Deal Sashi, when you come visit I'll make some for you! :)

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  3. Whoa. Wait. Who stole the original soup? Am I totally losing?

    Or did someone eat it all?

    Bah, no worries, this one looks even better! :D

    Now I think you need to start working on a wedding soup! ;o)

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    1. I wasn't in luv with the other ones so I changed them. But I'm not in love with these one either.
      I guess there's just no way to make Minestrone look cool. It's one of those cases where the food tastes 100 times better than it actually looks!

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  4. LOL! Do you always carry spare pictures in your back pocket?

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    1. No lol, but this one time I tried different styling, not that I was 100% happy with any...

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  5. 2 Tablespoons of tomato paste is listed twice in the recipe.

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    1. Thank you for spotting that out auntbot! :)

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  6. This looks and sounds delicious! How many cups per serving?

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    1. I guess about 2 cups, one serving is a big bowl of minestrone, quite filling!

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  7. You've done it again!!! I think I'll add some soaked buckwheat groats to make it a gluten-free italian wedding soup version. Your recipes keep me going!

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    1. Buckwheat groats? Sounds like a plan Allie.
      I'm so happy you like my recipe!

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  8. This might be a stupid questions but what does "8 cups / 2 lt water" mean? I'm assuming the recipe is asking for 8 cups of water, but I'm getting confused with the "/2 it water".

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    1. 2 lt = 2 liters = 8 cups. Since only in the US we use cups for measuring, I always include the measurement in grams, ounces, liters for the non-US readers :)

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