minestrone

Authentic Italian Minestrone Soup

Posted on October 26, 2011

This recipe is for a classic Italian Minestrone soup that you will find all over Italy. It’s perfect on a cool night when you want a simple nice warm Rustic Italian Dinner.

Note: You can serve this 2 ways. On top of toasted bread which is what I prefer or over the Ancini di Pepe which is how my children like to have it.

Both ways we top it off with Parmigiano Cheese and a little olive oil.

When my kids were really tiny like toddlers they would call this the “Superman Soup”. I used to tell them this soup would make them strong like Superman.

A Classic Minestrone Soup

Servings 8

What you will need:

Olive Oil
Salt & Pepper to Taste
Parmigiano Grated Cheese
1 cup of dried cannelloni beans (or you can use a northern white bean)
2 Zucchini
3 Yucan Potatoes
1 Small White Onion Diced
3 Carrots Diced
1 Head of Iceberg Lettuce shredded
1 Bag of Spinach
6 to 8 cups of Chicken Stock
Optional: 1 Box of Ancini Pasta (tiny round pasta) or Toasted Italian Bread to serve it over

Preparation

If you choose to use the Pasta:
1 Box of Ancini di Pepe
Make this while the soup is on simmer via the box instructions

Steps to prepare:

1. Wash and peel and dice the zucchini, carrots, onion and potatoes

zucchini

2. Tear and shred the lettuce by hand

3. In a large dutch oven or big pot saute the onions with salt (about 3 teaspoons) in about 1/2 cup of Olive Oil

onions

4. After the onions are translucent add the cannelloni beans and add 2 cups of chicken stock. Boil for about 10 minutes giving it a stir here and there.

5. Next add the zucchini & carrots and mix together with the onions and beans

minestroneinprocess

6. Add the potatoes and mix together and add 3 more teaspoons of salt

 

7. Add 2 more cups of chicken stock

8. Then add the lettuce and mix together

9. Add the spinach and mix together

10. Pour 2 to 3 more cups of chicken stock over all the vegetables

11. Bring to a boil and then add the lid on the pot and switch to a simmer for about an hour

simmer

12. Continue to watch and stir over the next hour or so

13. During that time salt and pepper to taste

14. After an hour you can reserve some to blend into a smooth creamy soup using a hand blender for the kids and serve it over the Ancini di Pepe topped with parmigiano cheese

15. For the adults we like to take a baguette and slice it up to toast it in the oven. Then we serve the soup on top of the bread.

What Others Are Saying

  1. Jack Murphy August 13, 2013 at 4:28 am

    Hi Carrie

    Used your Minestrone recipe today and so happy I did, I would never have added lettuce or spinach to soup had I not, the soup was delicious, made my own stock to add to it, my lunch guests were very impressed, look froward to using more of your recipes for inspiration.

    kind regards

    Jack

    • Carrie Pacini August 13, 2013 at 10:41 am

      Hi Jack, this is one of my favorite soups. We make it at least once every 2 weeks. Also if you like this one you will love the French Farmer Soup. It’s perfect with a glass of Pinot Nior, let me know if you get a chance to try it.

  2. Maria October 3, 2014 at 3:33 pm

    This was so yummy. I cooked this at the farm for the volunteers and guests and it was so good. I prepared it in the morning and by the evening it was so delicious that I feel I must thank you as it was simple and tasty.
    Thank you :)

    • Carrie Pacini October 8, 2014 at 4:22 pm

      Your Welcome!

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