Recipe: minestrone (Italian soup)

Minestrone is a type of vegetable soup based on broth, vegetables, legumes, and usually a small pasta or rice. The name comes from the Latin verb minestrare, which means 'serving food', a task that was performed by the one who had prepared the dish, the ministrata.

The origins of minestrone go back a long way. The Romans were already making it with onions, garlic, carrots, asparagus, lentils, mushrooms, and anything else they could find in the fields. The preparation method was already the same then as it is now: all the ingredients were boiled together in water.

Over the centuries, especially after the discovery of America, new ingredients were added, such as tomatoes and potatoes. Although the simple preparation method has remained the same, the ingredients and the shape of minestrone have evolved over time.

For the best flavor, it is best to choose the freshest vegetables. Carrots, onions, potatoes, and celery are essential, but otherwise, you can vary endlessly with other vegetables, entirely according to your own taste.

Think of finely chopped asparagus or mushrooms, for example. Pastries (Small pasta specifically for soups) can be replaced by rice, and instead of chickpeas and cannellini beans, you can also use lentils. Buon appetito!

Ingredients for the minestrone

Starter or main course for 4 people

• 3 tbsp mild olive oil
• 1 large carrot, cut into small cubes
• 1 onion, finely chopped
• 1 stalk of celery, cut into small cubes
• 1 zucchini, in small cubes
• 1 can of diced tomatoes (400 grams)
• a small bunch of parsley, finely chopped
• 1,2 l vegetable stock
• 130 grams chickpeas (drained weight)
• 130 grams cannellini beans (drained weight)
• 60 grams of small pasta, e.g. orzo
• 1 potato (approx. 80 grams), cut into 1 cm cubes
• 1 handful of spinach, finely chopped
• black pepper
• 4 tablespoons grated Parmesan cheese
• 4 brown bread rolls

Preparation of the minestrone

1. Heat olive oil in a soup pot and sauté the carrot, onion, celery, and zucchini until soft.
2. Pour in the diced tomatoes, parsley, and broth, and bring everything to a boil. Add the chickpeas and beans, then let simmer for another 5 minutes.
3. Remove half of the soup from the pan and puree it finely with an immersion blender or blender. Pour it back into the pan and stir well.
4. Meanwhile, cook the orzo and potato cubes in another pan for about 8 to 10 minutes until done.
5. Bring the soup back to a gentle boil. Stir in the spinach until it has wilted. Then add the orzo and the diced potatoes and let it simmer for another minute.
6. Divide among the plates, drizzle with extra virgin olive oil, add a little pepper and grated Parmesan cheese. Serve each plate of minestrone with a sliced ​​baguette.