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Italian minestrone soup, perfect for winter (and summer too!)

Updated on April 4, 2011
All the raw ingredients and the ready made minestrone soup
All the raw ingredients and the ready made minestrone soup

Ingredients (serves 4)

2 cloves garlic
1,5 big onion
1 stick celery
1 big carrot
1 big potato
50 gm green beans
1 small can white beans
1 small zucchini
30 gm butter
2 tbsp olive oil
30 gm bacon rashers finely cut
3/4 litre vegetable or chicken broth
50 gm tomatoes
1 tbsp tomato paste
fresh basil, chopped fine
50 gm parmesan cheese (rind)
salt & pepper
50 gm pasta (small shells or macaroni)
parmesan (grated, for serving)

Press the garlic and cut the onion, celery, carrots, potato, beans and zucchini.
Heat up the butter and oil in a big pot and then fry the bacon for 2 mins, add the garlic and onions and cook for another 2 mins. Add the celery, carrots and potatoes and cook for a further 2 mins.

Add the green beans and cook for 2 mins. Then add the zucchini and cook another 2 mins. Cover the pot and cook the vegetables for about 15 mins, stirring occasionally. Then add the broth, the tomato, tomato paste, basil, white beans and parmesan rind, cooking until the vegetables are done. Reduce the temperature and allow the soup to simmer for about 1 hour. Discard the parmesan rind. Add the spaghetti and cook for another 10 minutes.

Serve in pre-warmed big soup plates, grating Parmesan cheese on top before serving.

It is a good idea to always keep your old parmesan rind pieces in the fridge, so it can be ready for your next minestrone soup!

I have already told you about my daughter Gisela's interest in cooking and I shared with you her pepper soup with curry. This time I have another soup, but this time it is a typical Italian minestrone and her master work! Very healthy, easy to prepare and delicious above all! This is the family's favorite soup nowadays and we are always checking to to see that we have some old Parmesan rind in the fridge for us to prepare our next Minestrone soup!

That soup was our favorite for Saturday lunches, especially when it was cold, but now that we are in Spring and we still would like to keep on having it, without having to wait until the next winter!

Minestrone soup

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    • sylvia13 profile imageAUTHOR

      Sylvia Gadea de Beer 

      7 years ago from Shoal Bay, NSW, Australia

      Thanks for your comment! Unfortunately there is no Progresso in Austria, but I will be on the look for it once we move to Australia!

    • Billrrrr profile image

      Bill Russo 

      7 years ago from Cape Cod

      Great recipe. Unfortunately for me, I love to eat minestrone but am too lazy too cook it - so I have to settle for the CAN! Progresso is pretty good.

    • sarclair profile image

      sarclair 

      7 years ago

      It sounds yummy. Thank you, I think I will try this out.

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