Does anyone have an authentic recipe for minestrone soup?

Minestrone soup like vegetable soup is that it is made in countless ways, so mine would be as authentic as anyone else's.

Minestrone Soup

Minestrone Soup

3 tbsp Pellegrino Extra Virgin Olive Oil

120gm bacon, roughly chopped

4 sticks of celery, finely chopped

3 carrots, finely chopped

1 medium onion, finely chopped

2 cloves garlic, crushed

2 x 400gm tins Italian tomatoes

4 cups chicken stock

400gm tin Cannellini beans, drained and rinsed

50gm stelline pasta

40gm chopped parsley

salt and pepper

shaved parmesan cheese

Heat oil in a large saucepan and add bacon, celery, carrots, and onion and saute until softened.

Add garlic and tomatoes, crushing as you stir. Add stock, salt and pepper, bring to the boil and simmer gently for 20 minutes or until vegetables are soft.

Add drained Cannellini beans and pasta. Continue to simmer gently for another 20 minutes. Add more stock and seasonings if required, then toss in the parsley.

Serve hot, sprinkled with parmesan and serve with a crusty bread such as ciabatta.

Traditional Minestrone Soup Recipe

1

Minestrone Soup Traditional

I got this! It takes a while to make, but it's worth it. I can tomato puree or sauce I can (same size) tomato juice 4 cloves garlic 2 tsp. oregano 1/4 cup fresh basil Start these cooking over low heat for at least five or six hours, stirring every 1/2 hour. If you have a crock pot, you won't have to stir it, and can leave it all day (the more time, the better). At this point, 1 cup red beans 1 cup diced cherry tomato 1/2 cup chopped celery (plus a few pieces of celery leaves) 1 carrot, chopped 1 handful chopped fresh green beans 1/2 cup sliced or diced red onion 1/2 cup diced summer squash 1/2 tsp. Herbes de Provence 1/2 tsp. red pepper or cayenne pepper 1 tsp. black bepper 1 bay leaf salt to taste After the veggies are cooked, add 1 cup cooked tube pasta Parmesan cheese on top. Keep cooking on medium heat about an hour, eat a piece of carrot to see if it's soft enough to be ready. This is a pretty thick minestrone, but if you want, you can add more tomato sauce to thin it out, or more tomato juice if you like it Olive Garden style watered-down. This is still my favorite version of it...put a lot of cheese on top of the bowl and then stick it in the oven to make like a French Onion soup crust.

Minestrone Soup: (serves 8-10)

Finely chop 3 cloves of garlic, 3 lg onions, 2 celery stalks,

2 lg carrots, 2 lg potatoes, 3/4 cup green beans, 3oz/100gms zucchini.

Heat 4 tbsp of butter & 1/4 cup olive oil in heavy pot on medium heat.

Add 2oz/55gms finely diced rindless fatty bacon, cook for 2 minutes.

Add garlic & onion, cook for 2 minutes more.

Stir in celery, carrots, & potatoes, cook 2 more minutes. Add

chopped beans & cook 2 minutes, then zuchini, 2 more minutes.

Cover & cook all vegetables for 15 minutes together.

Add 6 cups of vegetable or chicken stock, finely chopped basil,

1/2 cup chopped tomatoes, 2 tbsp tomato paste,

3oz/100gm Parmesan cheese rind, season to taste.

Bring to a boil, then reduce heat & simmer for 1 hour.

Remove & discard cheese rind.

Add 1/4 cup dried spaghetti broken up, cook 20 minutes.

Ladle the soup into warm bowls garnish with Parmesan cheese.

Ingredients: Serves 4-6

1 onion peeled and diced

5 rashers of bacon chopped

2 table spoons of olive oil

2 cloves of garlic peeled and finely chopped

1 carrot peeled and diced

1 celery stick peeled and diced

100g of dried kidney beans (pre soaked in cold water preferably overnight)

1 sprig of basil (about 5-8 leaves)

2 litres of chicken stock (fresh stock is best, but you can always use a stock cube)

200 grams of stelline pasta

200 grams of diced courgettes

200 grams of shredded cabbage

250 grams of potatoes peeled and diced

salt and black pepper about tea spoon of each

(parmesan cheese)

Cooking Instructions:

1. Heat the oil in a large saucepan, add the bacon onion and garlic, (do not burn the garlic) heat gently for just a couple of minutes.

2. Add the beans, basil, stock and then bring to the boil, cover and simmer for around one and a half hours.

3. Add the carrot and celery and simmer for a further thirty.

4. Add the rest of the ingredients, and simmer until the vegetables are tender, around twenty minutes.

5. Leave to stand for a few minutes, stir and serve; you can add a little grated parmesan cheese to taste.

Hope this has helped.

Dice 1 cup onion

dice 1/2 cp carrots

dice 1/2 cup celery

1.5 tbl tomato paste

2 quart chicken stock.

1 cup canalinni beans or italain cranberry beans

your favorite pasta

On med-low heat slowly cook carrots in olive oil, in 5 minutes add celery, in 5 min add onion, you could even add oone or two gloves of fresh chopped garlic at this point, add tomatoes paste. when vegis are cooked add beans. you should soke them over night before you do this. add chicken stock, bay leaves fresh thyme, parsley, and som pepper corns. let is simmer till beans are cooked. add salt if it needs it, and put in cooked pasta per serving, I would garnish with some pesto oil and shaved reggiano

OLD FASHIONED MINESTRONE SOUP

1/4 lb. bacon, diced

2 onions, sliced

1/4 tsp. garlic powder

1/2 c. each sliced carrots & celery

1 tbsp. dried parsley

1 c. chopped cabbage

1 c. cooked beans

1/4 c. macaroni

1 (15 oz.) can tomatoes

1/2 c. canned peas

6 c. water

6 beef bouillon cubes

1/2 tsp. dried basil

1/4 tsp. thyme

Salt & pepper to taste

1/4 c. broken pieces spaghetti

Brown bacon and onions; add garlic, celery, carrots, parsley and cabbage. Cook 10 minutes, stirring occasionally. Then add beans (any kind), tomatoes, peas, broth (made with water and beef bouillon cubes). Add seasoning and bring to a boil and simmer 30 minutes. Add macaroni and spaghetti and cook 10 minutes more until all is heated.

OR

OLD FASHIONED MINESTRONE

1/2 c. olive or salad oil

1 lg. onion, diced

2 lg. carrots, diced

2 stalks celery, diced

2 med. potatoes, peeled and diced

1/2 lb. green beans, cut into 1 inch pieces

4 c. water

1/2 (10 oz.) pkg. or bag spinach, coarsely shredded

6 med. peeled tomatoes

2 med. zucchini, diced

4 beef flavored bouillon cubes or envs.

1 tsp. salt

1 (16 to 20 oz.) can white kidney (Canelli) beans, drained

1 (16 to 20 oz.) red kidney beans, drained

Grated Parmesan cheese

About 2 hours before serving, in 8 quart Dutch oven or sauce pot over medium heat in hot oil, cook onions, carrots, celery, potatoes, and green beans until vegetables are lightly browned (about 20 minutes), stirring occasionally. Add water, spinach, tomatoes, zucchini, bouillon, and salt. Over high heat, heat to boiling, stirring to break up tomatoes. Reduce heat to low; stir. Stir in white and red kidney beans. Cook 15 minutes longer or until soup is slightly thickened. Pass grated cheese to sprinkle over each serving. Makes about 16 cups.

OR

OLD FASHIONED MINESTRONE

1/2 c. salad oil

1 lg. onion, diced

2 lg. carrots, diced

2 stalks celery, diced

2 med. potatoes, diced

2 med. zucchini, diced

1 tsp. salt

1 can kidney beans

1/2 lb. green beans, cut in 1 inch strips

1/2 head of sm. cabbage, shredded

1/12 of 10 oz. bag of spinach, shredded

6 med. tomatoes, chopped OR 1 can tomatoes

4 beef bouillon cubes

1 can kidney beans

Grated Parmesan cheese

In large pot, cook onion, carrots, celery, potatoes and green beans in salad oil for 15 minutes. Add water, cabbage, spinach, tomatoes, zucchini, bouillon and salt. Heat to boiling. Cover, reduce heat and simmer for 40 minutes until vegetables are tender. Stir in white (hominy) and red kidney beans and cook 15 minutes longer or until soup is slightly thickened. Sprinkle each serving with Parmesan cheese.

JM

Fruits have seeds; "vegetable" is a non-scientific word for produced edibles