Minestrone Soup - hello from sunny Italy! Minestrone Soup Recipes with Pasta, Bacon, Mushrooms, Beans, Parmesan

Minestrone Soup - hello from sunny Italy! Minestrone Soup Recipes with Pasta, Bacon, Mushrooms, Beans, Parmesan

Minestrone - Italian soup with a rich composition.

The national dish consists mainly of vegetables that supply the body with vitamins and energizing. Also added to it and other products that increase the satiety.

A portion of good mood is simply provided, after eating such a soup.

But how to cook it?

Minestrone Soup - General Cooking Principles

Minestrone can be cooked in meat, vegetable, fish broth. All these ingredients may also be present in the soup. Sometimes sausages, bacon, cream, and smoked meats are added, making the dish richer and more appetizing.

What kind of vegetables can you make soup:

• potatoes;

• all kinds of cabbage;

• carrot;

• onions of different types;

• zucchini;

• pumpkin;

• green peas, lentils, beans, including chilli;

• pepper;

• celery.

Products are added to the pot raw or pre-fried. Italians for this purpose use only olive oil. Soups are dressed with salt, pepper, Italian herbs, fresh or dried herbs, cream and, of course, parmesan. A wonderful dressing is Pesto sauce, which can be put directly into the pan or directly into the plates when serving at the table.

Recipe 1: Vegan Minestrone Soup

For the preparation of vegetarian options will require seasonal vegetables and only half an hour. From the listed amount of products 6 portions will turn out. If there is not any ingredient, then it can be replaced by another one or simply deleted.


• 300 grams of zucchini (you can use any sort of zucchini);

• onion;

• big carrot;

• 200 grams of tomatoes;

• 200 grams of potatoes;

• garlic clove;

• 2 Bulgarian peppers;

• 1.4 liters of water;

• salt;

• olive oil;

• 50 grams of fine pasta (vermicelli).


1. Cut the onion into small cubes, throw into the pan with olive oil and begin to fry.

2. Also dice carrot, send to onions and fry together for 5 minutes.

3. Free the bell pepper from the viscera, cut it into thin strips and also send it to the pan. Cook a couple of minutes. 4. Cut the zucchini into cubes and pour out to the rest of the vegetables. At this stage, you can add some more oil. Fry zucchini to transparency pieces.

5. Pour water into a saucepan, put potatoes cut into small cubes and cook until soft.

6. Remove the skin from the tomatoes, chop finely and shift the pieces into the pan. Fry.

7. We shift the ingredients from the pan to the pan, boil the vegetables together for 5 minutes.

8. And now the secret of rich soup. Shumovka get some vegetables from the pan, about one portion plate and set aside. The remaining vegetables with broth grind blender. Again, combine all, salt, add chopped garlic and put on the stove.

9. Add pasta to boiling soup, boil for a minute, season with spices, herbs and serve.

Recipe 2: Summer Summer Minestrone Soup with Cauliflower Beans

To make a minestrone summer soup, you will need any meat broth, preferably not very fatty. Suitable chicken, beef. The soup is seasoned with fragrant pesto sauce based on pine nuts.


• onion;

• 4 liters of broth;

• 200 grams of green beans;

• 150 grams of carrots;

• 250 grams of white beans (boiled or canned);

• 4 celery stalks;

• olive oil;

• garlic clove;

• cauliflower head.

For pesto:

• bunch of basil;

• a handful of cedar nuts;

• 0.07 kg of parmesan;

• garlic clove;

• olive oil.


1. Take a saucepan, preferably with a thick bottom and place on the stove. Pour oil.

2. Shred onions with carrots, throw in hot oil. Fry until transparent pieces.

3. Add celery, cut into arbitrary slices, fry with onions and carrots for two minutes.

4. Pour in the broth and let the soup boil.

5. Add the white beans. If canned product is used, then carefully pickle the marinade.

6. Following the beans, as soon as it boils, add the cabbage, which must be broken beforehand. Large pieces can be simply cut with a knife. Cook for 3 minutes.

7. Green pods cut into pieces of 2-3 cm, send to the pan. At this stage, the minestrone soup can be salted. Boil the soup for another 5 minutes at a very low boil. 8. For the preparation of pesto, mix all the ingredients in a blender, adjust the consistency of the sauce with olive oil.

9. Spill the soup in plates, fill with fragrant sauce, chopped greens.

Recipe 3: Minestrone Soup with Bacon and Tomato Juice

Another cooking option is Italian minestrone soup, this time with bacon, which adds to the dish of satiety. On the basis of this recipe, you can make a spicy version by adding chopped chilli pods to the pan.


• 400 grams of canned beans;

• 150 grams of bacon;

• 2 potatoes;

• 3 celery stalks;

• onion;

• oil, salt, spices;

• one young zucchini;

• sweet pepper;

• 300 grams of green peas (fresh, frozen, canned);

• liter of tomato juice;

• 2 tomatoes;

• 2 cloves of garlic;

• 10 basil leaves;

• Parmesan for sprinkling ready soup.


1. We wash vegetables, we clean, we clear from cores and we cut into identical cubes. But do not mix, laid out in different bowls.

2. Pour 50 grams of olive oil into the pan, put bacon diced or straw, fry.

3. Add the celery with onions, fry together.

4. Put the tomatoes, ground without skin, and fry for color.

5. Pour in tomato juice, lay out the remaining vegetables and cook for 5 minutes.

6. Add the beans, add boiling water to the desired thickness of the soup, salt and cook all together for 10-15 minutes. Season with minced garlic and finely chopped basil.

7. Spill in plates, sprinkle with grated parmesan.

Recipe 4: Minestrone Chicken Soup

The recipe for wonderful Italian minestrone chicken soup that can easily fit into our menu. We will use chicken breasts, but you can take any other parts.


• 300 grams of fillet;

• 70 grams of fine pasta;

• 350 grams of green peas;

• 2 tomatoes;

• 1 zucchini;

• onion;

• Parmesan;

• salt, spices;

• olive oil;

• carrot;

• greenery.


1. Boil the fillet in 1.8 liters of water. Then remove, cool and cut into cubes. If there is no time, then you can immediately cut the chicken and boil it in small pieces. Do not forget to remove the foam. 2. Cut all the vegetables into cubes, pre-peel the tomatoes.

3. Fry the onions with carrots, tomatoes and celery in a pan. Then add the zucchini, cook another two minutes and shift to the pan to the chicken. Soup salt.

4. After boiling, pour peas into a saucepan, cook another 2 minutes.

5. Pour the paste, stir. Put the spices, herbs, bring to a boil and immediately turn off. If the paste is large, then boil a few minutes. Give the minestrone soup to stand for 25 minutes.

6. When serving, sprinkle with chopped parmesan.

Recipe 5: Minestrone Soup “Mushroom”

A variant of Italian minestrone soup with mushrooms can already be considered a classic. Mushrooms can take any: greenhouse, field or forest.


• 150 grams of fresh mushrooms;

• 150 grams of green peas;

• 50 grams of pasta;

• 2 carrots;

• onion;

• 2 tomatoes;

• 300 grams of cabbage (any);

• 2 eggplants;

• salt, oil;

• Pesto and Parmesan sauce for serving.


1. In boiling water, throw the diced carrots, cook for 5 minutes.

2. Shred cabbage, send to the carrot. If you use cauliflower or broccoli, then dismantle the inflorescences.

3. Shred mushrooms, onions, dice eggplants.

4. Fry the mushrooms in the pan for 2 minutes, add the onion, then the eggplants. Fry all together, do not regret the oil.

5. As soon as the cabbage is soft, but not yet boiled soft, add green peas. After boiling his pasta. Cook for 3 minutes.

6. Put the contents of the pan, rubbed tomatoes, salt and cook for another 2 minutes.

7. Dress with spices, herbs, pesto. Let it brew before serving.

Recipe 6: Minestrone Soup with Lentils

To make the broth transparent, lentils for minestrone soup is boiled separately.


• 80 grams of lentils;

• onion;

• half zucchini;

• sweet pepper;

• carrot;

• a tomato;

• 2 potatoes;

• garlic clove;

• 150 grams of peas;

• greens, oil;

• Italian herbs.


1. Boil lentils for 15 minutes, drain the water.

2. In a saucepan with a thick bottom, fry the chopped onion, then add the carrots, sweet peppers, simmer together. At the end add grated tomato. 3. Pour 1.5 liters of boiling water into the pot.

4. Lay the boiled lentils, diced potatoes. Cook for 10 minutes.

5. Salt and add the sliced ​​zucchini, after boiling add green peas. Cook until fully cooked vegetables.

6. At the end bring the soup to taste, add Italian herbs, chopped garlic, fresh herbs. Served with parmesan cheese, Chechil, pesto or just with sour cream.

Recipe 7: Minestrone Soup in Pot

Food cooked in the oven is special. And if it is also in pots, it is unusually tasty. Lightweight version of minestrone soup, pleasing with its simplicity. The number of products per eye.


• chicken fillet;

• cauliflower;

• tomato paste;

• onion;

• zucchini;

• green pea;

• carrot;

• broth;

• olive oil;

• Parmesan;

• spices.


1. Fry the onions and carrots in the pan, at the end add the finely chopped zucchini. Stew for two minutes.

2. Chicken fillet cut into cubes.

3. At the bottom of the pots put the roasted vegetables, then chicken. On top of the cauliflower, then fall asleep green peas, so that it fills the voids.

4. Mix the tomato paste with broth, salt, put any spices.

5. Fill the pots with broth to the shoulders and send them to the oven for 35 minutes.

6. We take out, we pour Parmesan, again we cover with a lid and give half an hour before serving.

Recipe 8: Minestrone Creamy Soup with Pumpkin and Chickpea

This is a dish of mood! Bright, light, with individual taste. It is great for the daily diet, regardless of the season.


• 300 grams of ripe pumpkin;

• carrot;

• 100 grams of dry chickpea;

• 2 tomatoes;

• 150 grams of celery;

• clove of garlic;

• salt pepper;

• 50 grams of parmesan;

• 100 grams of cream.


1. Soak chickpea for the night, then boil it in a separate saucepan until soft.

2. Clean the pumpkin, carrot and celery, cut into cubes. Fry in hot oil in a pan or immediately in a saucepan. At the end add chopped tomatoes, simmer for 7 minutes.

3. Put in the pan fried vegetables, boiled chickpeas. Add boiling water to cover the contents for 3-4 cm. Turn on the heat and cook the soup for 15 minutes after boiling. 4. Add salt, spices, grated parmesan and cream. Cook two more minutes, turn off. Served with fresh herbs.

Minestrone Soup - Tricks and Useful Tips

• Parmesan is a great ingredient for minestrone soup. Only 10 grams of cheese added to the plate will make the taste of the dish brighter and more saturated. Therefore, put parmesan without sparing, regardless of the recipe and the incoming ingredients.

• Legumes are frequent ingredients in Italian soups. You can use peas and beans in any form. But if canned goods come, then it is necessary to drain the marinade well, rinse the beans in cold water. Otherwise, the soup will become cloudy, acquire an unpleasant taste.

• Garlic - an ingredient that can change the taste of the soup. If you want to cook a spicy dish, then put the garlic in the already prepared soup and do not boil. You can cook on the basis of the sauce-dressing. If you just need to give the dish a light flavor, then you can fry the garlic in a pan or put it in a saucepan and boil.

• Want to cook a minestrone, but absolutely no time? Boil in a saucepan a liter of water (or broth), add a can of canned peas (or frozen), half a can of corn, chopped tomato and a couple of sausages (or canned meat, sausage, boiled meat). Salt, pepper, bring to a boil and season with plenty of greens. Only 5 minutes and a full dish is ready!

Comments (0)
Popular articles