Vegetarian Soup Recipes – Minestrone Soup
Minestrone means a variety of chunky Italian soups made primarily with vegetables which often include rice or pasta.
The origin of this soup dates back to the Roman era when the local diet was ‘vegetarian by necessity’. During that period, porridge of spelt flour cooked in salt water was prepared and the available vegetables were added.
Only at the turn of 2nd century B.C. when Rome conquered Italy, culinary diversity led to the addition of newer cooking styles and ingredients and meat was included as a stock for soups. But, yet vegetables remained a staple.
So though, minestrone is one of the cornerstones of Italian cuisine. It has no fixed recipe. Rather it is made with seasonal vegetables and ingredients.
Ingredients:
1/4 cup – Butter
2 cup – White beans cooked
2 No – Tomatoes large coarsley chopped
1 No – Onion large chopped finely
1 No – Carrot large diced
1 No – Zucchini large diced
1 No – Leek finely chopped
1 No – Celery thinly sliced
1/4 cup – Green peas
1 No – Potato large diced
1 tsp – Garlic minced
3/4 cup – Pasta/rice cooked
4 cup – Stock
1/4 tsp – Pepper
2 tbsp – Parsley chopped
1 No – Bay leaf
1 tsp – Salt
Garnish
1/4 tbsp – Parsley chopped
1/4 tbsp – Garlic chopped
1/4 tbsp – Basil chopped
1/4 cup – Parmesan cheese
Method:
Boil beans until tender and set aside.
Heat butter in a pan and add peas, zucchini, carrots, potatoes and celery and cook for 2-3 mins. Set aside.
In a stock pot melt more butter stir in the onions and leek. Fry till soft.
Add the vegetables and garlic and cook for 2-3 mins.
Stir in the tomatoes and vegetables parlsey tied with bay leaf, stock, salt and pepper.
Bring the soup to a boil over high heat and then simmer for 20 mins.
Adjsut seasonings.Garnish with herbs and cheese and serve. Authentic Italian flavoured Organic Classic Minestrone Soup