Black Pudding Frittata with sausage, served with toasted sausage and egg Black Pudding and Chorizo Frittata Stromboli with tomato sauce served, rich tomato sauce and melted mozzarella on top, crispy outside and soft inside. Tomato and Pepperoni Stromboli Ginger Japchae served with sweet potato noodles and vegetables Ginger japchae Rustic crackling scones served Rustic mixed-in crackling scones Cinnamon and Oat Bundt cake sliced Cinnamon and Oat Bundt Cake Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Black Pudding Frittata with sausage, served with toasted sausage and egg Black Pudding and Chorizo Frittata Stromboli with tomato sauce served, rich tomato sauce and melted mozzarella on top, crispy outside and soft inside. Tomato and Pepperoni Stromboli Ginger Japchae served with sweet potato noodles and vegetables Ginger japchae Rustic crackling scones served Rustic mixed-in crackling scones Cinnamon and Oat Bundt cake sliced Cinnamon and Oat Bundt Cake Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam
Fresh Italian vegetable soup served, garnished with vegetables and herbs.
Hearty Italian minestrone filled with seasonal vegetables and herbs.

Classic Italian minestrone soup

Author: Flavelo
Recipes Soups

Minestrone, the rich Italian vegetable soup, is one of the noblest legacies of 'cucina povera' (peasant kitchen). There is no set recipe; its essence is seasonality: whatever is freshest at the market goes in. The secret lies in the slow building of base flavours, where the natural sweetness of vegetables meets the acidity of tomatoes and the creaminess of beans.

🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 5 servings
🔥 Calories 280 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Large pot (for the soup)
  • Sharp knife and chopping board (for lots of chopping)
  • Wooden spoon

Allergen Information

⚠️ Celery
⚠️ Milk

Instructions

1 ✓

Prepare the 'soffritto': chop the carrots, celery, and onion into small, uniform cubes.

Tip: This is the holy trinity of Italian cuisine. The uniform size ensures they soften at the same time.
2 ✓

Heat the oil in the pot and sauté the vegetable cubes over medium heat for 8-10 minutes until soft, but not browned.

Tip: Slow sweating brings out the natural sweetness of the vegetables without burning them (avoiding caramelisation).
3 ✓

Add the crushed garlic, diced courgette, and tomatoes. Fry for another 2 minutes until fragrant.

Tip: We add the garlic later because it burns sooner and becomes bitter.
4 ✓

Pour in the stock and tomato passata. Season with salt and pepper, and sprinkle in the oregano.

Tip: If you have a Parmesan rind, throw it in now. Stock gives a richer flavour than water.
5 ✓

Simmer on low heat for approx. 20-25 minutes until all vegetables are soft but still have bite.

Tip: Do not overcook the vegetables completely; keep some texture ('al dente').
6 ✓

Stir in the drained beans and heat through for a few minutes.

Tip: The beans make the texture of the soup creamy.
7 ✓

Serve sprinkled with torn fresh basil and grated Parmesan.

Tip: Never cook fresh herbs, as they lose their aroma from the heat.

Recipe FAQ

Can I add pasta?
Yes, Italians often add small pasta (ditalini) in the last 10 minutes of cooking.
What beans should I use?
Cannellini (white beans) or borlotti beans are the most authentic choice.
Why the Parmesan rind?
If you have leftover Parmesan rind, throw it into the soup while cooking! It gives an incredibly rich 'umami' flavour to the stock (don't forget to remove it before serving).

Ingredients

  • 2 pcs Carrots
  • 2 stalks Celery (stalks)
  • 1 pc Small courgette
  • 2 pcs Ripe tomatoes
  • 1 pc Onion
  • 2 cloves Garlic
  • 3 tbsp Extra virgin olive oil
  • 200 g Cooked white beans (tinned is fine)
  • 400 ml Tomato purée (passata)
  • 1.2 litres Vegetable stock
  • 1 tsp Salt
  • 1 tsp Dried oregano
  • 1 handful Fresh basil
  • 50 g Grated Parmesan