Hearty Italian Vegetable Soup: Minestrone
Hearty Italian Vegetable Soup: Minestrone
How to Make Authentic Italian Minestrone Soup
Minestrone, meaning ‘big soup’ in Italian, is a traditional and hearty vegetable soup. This recipe features a rich medley of fresh seasonal vegetables, pasta, and flavorful broth, making it a wholesome and satisfying meal. Enjoy the deep umami from the tomatoes and the delightful textures of various vegetables, enhanced by aromatic herbs. This soup can be prepared in about 30 minutes. Key to success is uniform vegetable cuts and balancing the broth to solid ratio. Garnish with parsley powder for a beautiful finish.
Main Ingredients- 1/4 Onion (approx. 50g)
- 40g Carrot
- 1/3 Tomato (approx. 50g)
- 10g Daikon Radish
- 2 String Beans (approx. 30g)
- 5 Peas (approx. 10g)
- 2 strands Spaghetti (approx. 10g)
- 1 sprig Fresh Parsley (for garnish)
- 1/2 slice Bacon (approx. 30g)
- 1 clove Garlic
- 30g Celery
- 40g Cabbage
Seasoning & Broth- 300mL Chicken Stock
- 1 Bay Leaf
- 1 Clove or Peppercorn (for aroma)
- 1 Tbsp Tomato Paste
- Pinch of Black Pepper
- Pinch of Butter
- Pinch of Salt
- 300mL Chicken Stock
- 1 Bay Leaf
- 1 Clove or Peppercorn (for aroma)
- 1 Tbsp Tomato Paste
- Pinch of Black Pepper
- Pinch of Butter
- Pinch of Salt
Cooking Instructions
Step 1
Begin by thoroughly washing all fresh vegetables and herbs. Then, separate and prepare the ingredients for use. Tip) Keep the spaghetti and aromatics like bay leaf and clove separate until needed for the soup. Also, store the bacon separately to prevent cross-contamination. Soak the parsley in cold water for a bit to keep it fresh and vibrant. Tip) When preparing celery, remove any tough outer strings before cutting for a more tender texture.
Step 2
Remove the root end of the garlic clove and mince it very finely. Tip) Minestrone soup involves many ingredients and can be time-consuming. To optimize your time, try to work on vegetable preparation and cooking tasks simultaneously.
Step 3
Peel the onion and dice it into uniform cubes, about 1.2cm in size.
Step 4
Remove the tough core from the cabbage, then chop it into pieces approximately 1.2cm, similar to the size of the diced onion.
Step 5
Cut the daikon radish into roughly 1.2cm squares, then slice them thinly to about 0.2cm thickness.
Step 6
Trim and wash the string beans, then cut them into approximately 1.2cm lengths.
Step 7
Bring a small pot of water to a boil. Add a pinch of salt and blanch the tomato for about 30 seconds to 1 minute.
Step 8
Immediately transfer the blanched tomato to cold water to cool. Then, peel off the skin, remove the seeds, and dice the tomato into approximately 1.2cm cubes. (Reason: Peeling the tomato removes a tough texture, and deseeding helps to reduce its distinct tanginess, resulting in a smoother, more balanced flavor.)
Step 9
Blanch the peas and cut string beans in boiling water for about 30 seconds to 1 minute. Then, rinse them under cold water and let them cool. Tip) These vegetables are added towards the end of the cooking process, so keep them in a separate container to avoid mixing with other ingredients.
Step 10
Cut the bacon into approximately 1.2cm pieces and blanch them in boiling water to remove excess fat and any gamey flavor.
Step 11
Cook the spaghetti in boiling water for about 7 minutes, or until al dente (slightly firm to the bite), slightly less than the package instructions.
Step 12
Cut the carrot into uniform pieces measuring approximately 1.2cm x 1.2cm x 0.2cm.
Step 13
Slice the celery thinly to about 0.2cm thickness or cut into thin strips (‘po’), then dice them into uniform 1.2cm cubes.
Step 14
Finely chop the fresh parsley leaves. Wrap them in a clean cheesecloth or fine mesh and rinse under running water. Gently pat them dry and lay them on paper towels to air dry, or lightly toast them to create fresh parsley powder.
Step 15
Drain the cooked spaghetti and cut it into pieces approximately 1.2cm in length.
Step 16
Melt the butter in a pot over medium-low heat. Add the minced garlic and sauté until fragrant. Then, add the diced bacon and cook until lightly browned.
Step 17
Add the diced onion, cabbage, and daikon radish to the pot with the bacon and garlic. Sauté over medium-low heat until the vegetables become slightly translucent.
Step 18
Add the carrots and celery to the pot. Continue to sauté for another 1-2 minutes until the carrots are slightly tender.
Step 19
Stir in the tomato paste and cook for about 1 minute, stirring constantly to prevent burning. Cook until the raw aroma of the paste dissipates and the vegetables start to clump together. Tip) Keep the heat on medium-low until you add the stock to prevent burning the ingredients.
Step 20
Pour in the chicken stock (300mL), add the bay leaf and clove (or peppercorn), the diced tomato, and the pre-cooked spaghetti. Stir everything together and bring to a simmer.
Step 21
Once the soup begins to boil, skim off any foam that rises to the surface. Reduce the heat to medium and let it simmer gently for about 5 minutes, allowing the flavors to meld.
Step 22
Remove and discard the bay leaf and clove (or peppercorn) from the soup. Add the blanched string beans and peas. Season with salt and black pepper to taste.
Step 23
Ladle the finished Minestrone soup into a bowl, aiming for about 150mL of broth and 50g of solids. Sprinkle generously with the prepared parsley powder as a garnish for a vibrant finish. Your delicious and hearty Minestrone soup is ready to be served!
