Vegetable and legume soup, Italian minestrone recipe

Today’s recipe does not have a fixed recipe (sorry for the redundancy). It is a dish that adapts to the vegetables available in every season, having many different ways of preparing it.

Although the name and fame are of Italian origin, in Spain it would be nothing more than a delicious vegetable soup to which pasta or rice is added and finished with cheese that can be used four loose vegetables in the fridge to buy, for shot made , the “mixed vegetable soup” that we can find in many Italian markets.

Cauliflower, beans, romanesco, carrot, green bean, courgette, potato … Even the bacon or meat that is usually present in the Neapolitan area, where it is known as married soup (casada soup), which is made with beef ribs, chicken meat and some spicy sausages called gnoglie.

Again, the possibilities are endless. A perfect recipe to say goodbye to the Christmas holidays and, like many other soups in the world, ideal for warming up on these cold winter days Philomenian.

It seems that its origin is to be placed in the Poveretto and it was a very popular recipe of poor peasants’ cuisine. Each region, or rather each family, has a way Sui generis to prepare it. Basically, like in Spain, it is a seasonal vegetable soup with some vegetables, and rice or pasta; which in the past always had pork (zamponi or pancetta) to make it more consistent as it was eaten as a single dish.

On this occasion, to make it more suitable for good post-Christmas purposes and available to all the public (including vegetarians), we only used vegetables and added a touch of Parmesan to give it that characteristic Italian flavor.

The pasta to use is indifferent, but yes, better pasta like macaroni so that it continues to be a soup and not a ramen. Similarly, this recipe calls for white beans, but you can do without them or use rice, beans, chickpeas, lentils, or any other legume available.

How to make vegetable soup


  • Onion, 1 unit

  • Shallot, 1 unit

  • Clove of garlic, 1 unit

  • Extra virgin olive oil, 4 tbsp

  • Carrot, 1 unit

  • Pumpkin, 100 g

  • Turnip, 1/2 unit

  • Green beans, 150 g

  • frozen spinach, 100 g

  • Small and dried Sardinian or other type pasta dumplings, 100 g

  • Bay leaf, 1 pc

  • White beans, cooked, 150 g

  • Dried oregano, 1 tbsp

  • Dried thyme, 1 / tsp

  • Salt, without

  • Ground black pepper, q / s

  • Vegetable broth, 2 l

  • Ground Parmesan cheese, 100 g

Step 1

If you use dried legumes, they should be soaked the night before. Otherwise, it is best to buy a quality canned legume that contains only water and salt.

Cut the onion, garlic and shallot brunoise (small squares).

Step 2

In a saucepan, add the olive oil and saute the onion, garlic and shallot very slowly until they become translucent. Add a pinch of salt to drop it and cook.

Step 3

Meanwhile; cut into squares and peel the carrot, beans, pumpkin and turnip. Add the pumpkin and carrot to the onion, garlic and poached shallot and mix a couple of times so that all the flavors blend well.

Step 4

Add the hot vegetable stock and add a bay leaf. Wait for it to boil and then add the green beans and spinach (fresh or frozen). Defrost the spinach for a couple of minutes.

step 5

After this time, add the pasta and beans; and cook for as long as the pasta maker says. Season with salt and pepper and add the dried aromatic herbs.

Step 6

Turn off the heat and add the Parmesan. Integrate everything well with back and forth movements to prevent the vegetables from breaking. At the time of cooking you can add a little more Parmesan and a drizzle of extra virgin olive oil.