Minestrone (Italy)



One of the foundations of traditional Italian cuisine, minestrone (vegetable soup) is a thick soup made with seasonal vegetables. Historically, the meal, dating back to 30 AD, was made with leftovers from other meals. Today, although there is no specific recipe for this dish and each region has its own version, the most common ingredients are broth, onions, tomatoes, celery, carrots and legumes.

Vegetables are chopped and cooked for a long time, but they should not turn into mush. Finally, pasta or rice can be added to complete this inexpensive yet satisfying meal. Depending on the cooking method, these delicious soups fall into two main categories, minestrone a crudo (with raw vegetables) and minestrone col soffritto (with sautéed vegetables).

Crudo uses raw vegetables and is usually added with garlic-flavored olive oil towards the end of cooking, soffritto is made with pancetta (bacon) and pork, along with vegetables that are first sautéed in butter, oil or lard.

The perfect comfort food to warm up a cold day, minestrone soup is even better when made ahead of time and served reheated, as it takes a while for flavors to meld and deepen.

ENJOY YOUR MEAL

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