Minestrone Soup Recipe
From Dad's Kitchen to Yours

A traditional Minestrone soup recipe from my Father's kitchen to yours. Serve it with Pesto or without but don't forget the parmigiano and a drizzle of good Olive Oil. That is the traditional way to eat this Italian vegetable soup. Of course a thick piece of crusty Italian bread to go with it is a must!

Italians use all kinds of creative ingredients to add flavor to their food. Using prosciutto bone over and over again, sharing it with neighbors and friends to create a stock or using a pesto to add flavor when meat was not available. This is how great tastes from every country in the world evolve.

Somehow food just tasted better because of the spirit of sharing and community was infused in the food. It's from the history of the people that make simple food delicious.

Since we don't have a prosciutto bone handy let's just get some diced pancetta.

Minestrone Soup Recipe Ingredients:

6 cups some of homemade chicken stock recipe or homemade beef stock recipe
1 cup diced panchetta
2 cups diced carrots
2 cups diced onion
1 cup string beans cut in one inch pieces
2 cups small zucchini green and yellow. Slice lengthwise into quarters then chop into ½ inch pieces
1 cup stalks of celery sliced
2 cups peeled and diced potatoes
4 cloves crushed garlic
15oz can crushed San Marzano tomatoes
16oz can of bushes cannellini beans with juice
16oz can of bushes kidney beans with juice
½ cup chopped parsley
Salt and Pepper to taste
1 pound ditalini pasta
Olive Oil
Freshly grated parmigiano cheese
Olive oil
Make your pesto recipe separately while the minestrone soup recipe is cooking! (optional)

Minestrone Soup Recipe Preparation:

Cook your pasta in boiling salted water. When it's cooked, drain, rinse in cold water to stop the cooking process and set aside.

Let's begin preparing the vegetable for this amazing Italian soup.

Saute the pancetta in the pan until tender but cooked.

Drizzle the bottom of a large pan with Olive Oil, heat and then add the
Onions
Garlic
Potatoes
and Carrots
and saute for no more then 10 minutes or until slightly tender.

Then add the Zucchini, Celery and Green beans and saute for an additional 5 to 7 minutes.

In a large pot add your chicken or beef stock
the san marzano tomatoes
the 2 cans of bushes beans with the juice
and bring to a boil.

The way to tell when the vegetables for are done is to bite into the carrots and the potatoes. If they are still firm but tender the rest of the vegetables are ready too!

It will take the vegetables about 15 minutes to cook.

Start a large pot of water to a boil. Toss in your ditalini and cook your pasta al dente. When it's ready, drain the pasta and rinse in cool water, toss in olive oil and set aside until you're ready to serve the minestrone.

If you are going to make your minestrone soup with a pesto recipe, now is the perfect time to make it. The vegetables have to cook for about 15 minutes.

When the Italian vegetable soup mixture is done and you are ready to serve you'll ladle a portion of pasta into a bowl.
Pour the Italian vegetable soup over the pasta and sprinkle with the chopped parsley.

You can add the Olive Oil, pesto and parmigiano or you can set them all on the table for your guests to do it the way they like.

ANOTHER HINT: A Minestrone soup recipe is served much like a stew so don't be shy with the pasta. Of course I live by that moto!

:o)

Vivere, Amare, Ridere e Mangiare Bene
Live, Love, Laugh and Eat Well!
Kira Volpi

Do you have a pasta recipe to share. Just like this Minestrone Soup Recipe I will post it right here on this site for a whole page dedicated to your Italian pasta recipe.

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