Minestrone Soup

Even though I love to cook, I really enjoy going out to eat at different restaurants. It’s always so exciting to try different combinations of ingredients, savor all kinds of tastes and sit back and relax. Somehow, food always tastes so much more enticing when you haven’t slaved over a hot stove and taken a taste at each step. I also get inspired with new dishes to re-create at home. In fact, I am always making my own version of something that suited my tastebuds.

Soup holds a very special place in my heart. It’s soothing, comforting and can either be a snack or a complete meal. I’m pretty sure I could live on soup, if I wasn’t such an adventurous eater and always itching to try something new. Minestrone soup is an Italian classic, and if you search for the recipe, you’ll be blown by how many variations there are of this simple soup. This is my translation.

This soup is hearty, robust, rustic and would go perfectly with a crusty chunk of bread. It’s also full of nutrients and is very healthy. When I first tried it, I was reminded of Russian Schi, cabbage soup.

Let’s get cooking!

Prep all the vegetables. Melt a Tablespoon of butter or oil in a large pot. Add the onions and cook for about 3 minutes, until they soften. Add the carrots, celery and garlic. Season with salt and pepper. Cover and cook on medium low, stirring every once in a while, for about 5 minutes, until the vegetables have softened. Add the potatoes and cabbage. Add a bit more salt. Cover and continue to cook for another 5 minutes. Add the Parmesan rind.

I like buying Parmesan cheese as whole chunks, not pre-grated. It seems pricey, but it actually isn’t since it lasts so much longer than if you buy the pre-grated kind. The FLAVOR is amazing. When I’ve grated as much goodness out of it as possible, I save the rinds and add them to soups like this one. It adds complexity and a savory flavor to the broth. It will become soft as it cooks. You can eat it or just discard it.

Add the beans and diced tomatoes. Drain the beans but add the tomatoes with the liquid. I don’t typically eat beans, but I think they add so much character to this dish. Somehow, they really belong here. (So far, this is the only recipe that I use beans in.) Pour in the broth, bring the soup to a boil. (You can use more broth if you like your soups thinner). Cover, reduce the heat to low and cook for about 30 minutes, until the cabbage and potatoes are tender. Season with salt and pepper. Garnish with fresh parsley and parmesan cheese. This soup freezes beautifully too. 

 

 

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Minestrone Soup

IMG_4275 (550x367)

By olgak7 Published: August 29, 2012

  • Yield: 10 Servings
  • Prep: 15-20 mins
  • Cook: 30-40 mins
  • Ready In: 45 mins

Even though I love to cook, I really enjoy going out to eat at different restaurants. It's always so exciting to try different …

Ingredients

Instructions

  1. Prep all the vegetables. Melt a Tablespoon of butter or oil in a large pot. Add the onions and cook for about 3 minutes, until they soften.
  2. Add the carrots, celery and garlic. Season with salt and pepper. Cover and cook on medium low, stirring every once in a while, for about 5 minutes, until the vegetables have softened.
  3. Add the potatoes and cabbage. Add a bit more salt. Cover and continue to cook for another 5 minutes.
  4. Add the Parmesan rind. Add the beans and diced tomatoes.
  5. Pour in the broth, bring the soup to a boil. Cover, reduce the heat to low and cook for about 30 minutes, until the cabbage and potatoes are tender. Season with salt and pepper. Garnish with fresh parsley and parmesan cheese.

Comments

  1. IrinaNieshte says

    Sounds great Olga, we usually don’t eat beans, but I have been making soup similar to yours minus few things, my son loves it, or I’ve been adding beans to my borsch :-) for some reason my kids like it better like this. I wanna try your version, I have all the ingredients but the chunk of cheese, I have the shredded one. What would u recommend ? And can I just use fresh tomatoe instead of a can ones?

    • says

      Hi Irina! You don’t have to add the Parmesan rind; I just use it because I have it. Just garnish with shredded Parmesan when you’re serving the soup. You can use fresh tomatoes instead of canned, just take out the seeds and peel them. Enjoy!

  2. says

    this is the best, I love it, I just made it for lunch, I love beans and cabbage soup, this was the perfect combination, Thank you so much for sharing this recipe Olga, God bless you. How’s the adaption going, praying for you, and hope you will hold your babies soon:-))

    • says

      I’m sure you can, Margarita. I’ve never done it, so I wouldn’t be able to tell you the instructions for it. Let me know how it works if you try it.

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