Traditional Recipes
Minestrone with zucchini and eggplant
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Minestrone with zucchini and eggplant

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Minestrone soup is one of those classic Italian dishes that is consistently popular. This soup is sure to please everyone who tries it. It owes its name to the Italian word "minestra" - which means simply soup. This is one of those dishes for which there is no single recipe. The method of preparation varies depending on the availability of ingredients and the region of Italy. In northern regions, minestrone is usually made with broth, while in the south it is more commonly made with tomatoes.

How minestrone soup was created?

This soup comes from ancient times when people had access mainly to vegetables on a daily basis. Its origins date back to the Roman Empire, where it was considered a simple and humble dish made from any available ingredients. Originally, it was a common people's dish that was prepared to feed their family. For many years, the recipe for it has been modified, but its main meaning has remained the same.

How to make minestrone soup?

Each time it can be prepared a little differently - with a slightly different set and proportions of ingredients. Most often there is a fixed set of vegetables such as tomatoes, potatoes, green beans, zucchini or carrots. Its ingredients are usually ground or baked, and some are fried in olive oil. The vegetables contained in the soup give it a unique taste and texture, making it very tasty and extremely filling. Using fresh and seasonal ingredients, we are able to create a truly extraordinary dish. It's very tasty and nutritious, so it's worth trying.

Recipe informations:

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Preparation

15 minutes
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Total

45 minutes
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Yield

Servings 5
4 (1)

Ingredients

  • about 2.5 liters of water
  • 1 zucchini
  • 1 medium eggplant
  • 4 tomatoes
  • 2 handfuls of spinach
  • 3 cloves of garlic
  • 200 g of dry pasta
  • 2 carrots
  • 2 small potatoes
  • 150 g of green beans
  • 2 stalks of celery
  • 1 onion
  • Herbes de Provence
  • salt and pepper
  • oil for frying

Steps

1. Step

Cut the peel of the tomatoes around and pour boiling water over them. When the peel begins to peel off, remove it.

2. Step

Dice the tomatoes, peeled carrots, potatoes and onions, as well as celery, zucchini and eggplant.

3. Step

At the bottom of the pot, heat 2 tablespoons of olive oil and add the vegetables, fry them for a few minutes.

4. Step

Pour in the water and add the crushed garlic and beans. Cook for 15 minutes, covered.

5. Step

After this time, add the pasta and spinach leaves and cook for another 10-12 minutes.

6. Step

Finally, add the Provencal herbs, season with salt and pepper to taste.