Italian Minestrone Soup Recipe Trieste Style

ITALIAN MINESTRONE SOUP

Steps:

• In a large pot add a generous drizzle of extra virgin olive oil, roughly chopped onion, carrots, celery, garlic clove, and pancetta cubes. Sautee on medium heat for a few minutes stirring a couple of times in the process.
• Add potatoes, butternut squash, tomatoes, bay leaf, rosemary sprigs and a couple of pinches of salt.
• Give a nice stir and add enough water to cover all the veggies.Bring to a boil and simmer on low heat for 40 minutes. Add more liquid if needed.
• Past this time veggies will become super soft and will "melt" one into another creating delicious creamy texture.
• Once veggies are cooked add chopped savoy cabbage or other leafy greens and drained canned beans. Add more water if needed. Give a nice stir and cook for another 15 minutes.
• As a last step, add pasta or rice. Let cook for 5-15 more minutes depending on how long pasta or rice will take to cook.
• If you're not planning to serve minestrone right away, don't add pasta or rice immediately.Instead, bring the soup to a boil when you're ready to serve it and then add pasta or rice.
• Minestrone is ready to serve when pasta (rice) is cooked. I takes about 5-6 minutes for ditalini pasta and about 15 minutes for rice.
• Serve hot or warm generously topped with fresh grated Parmesan cheese.

SIMPLE ITALIAN MINESTRONE SOUP

Steps:

• In a large Dutch oven, heat the extra virgin olive oil over medium heat until shimmering but not smoking. Add onions, carrots and celery. Raise heat to medium-high, if you need to, and cook, tossing regularly, until the veggies soften a bit (about 5 minutes or so). Add the garlic and cook another minute, tossing regularly.
• Add the zucchini or yellow squash and green beans. Season with paprika, rosemary, and a generous pinch of kosher salt and pepper. Toss to combine.
• Now add the crushed tomatoes, broth, fresh thyme, bay leaf and Parmesan rind (if using.) Bring to a boil, then reduce the heat to a gentle simmer and partially cover the pot. Let simmer for about 20 minutes or so.
• Uncover the pot and add the kidney beans. Cook for another 5 to 10 minutes.
• Finally, Stir in the parsley and fresh basil. And, if serving immediately, stir in the cooked pasta and simmer ever so briefly till the pasta is warmed through; do not overcook. (See Cook's Tip #2)
• Remove the cheese rind and bay leaf. Taste and adjust seasoning to your liking. Serve the minestrone hot in dinner bowls with a sprinkle of grated Parmesan (optional.)

ITALIAN MINESTRONE SOUP RECIPE (TRIESTE STYLE)

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and bacon, and cook until the onion is translucent, about 4 minutes.
• Add the Swiss chard, zucchini, spinach, celery, green beans, potatoes, carrots and the 2 sliced tomatoes. Continue cooking for another 15 minutes, stirring every now and then.
• Add the broth. Season with salt and pepper to taste and cook, covered, for an hour and 15 minutes.
• Remove the potatoes from the pot, mash, mix with the minced tomatoes and return back to the pot.
• Add the pasta and cook for about 5-7 minutes, or until the pasta is cooked. The time will depend on the kind of pasta you are using.
• Add the chopped parsley, butter and 4 tablespoons of Grana Padano or Parmigiano Reggiano cheese. Mix well and serve.

CLASSIC MINESTRONE SOUP

Steps:

• Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook onion, carrot, celery, garlic and rosemary until vegetables begin to soften, about 5 minutes.
• Stir in tomato sauce, beans and 2 1/2 cups water. Add broth, zucchini, pasta and pepper; bring to a simmer. Cook, uncovered, 10 minutes or until pasta is tender, stirring occasionally. Stir in parsley. Serve topped with Parmesan cheese and additional parsley, if desired.

ITALIAN MINESTRONE

Steps:

• HEAT oil in large saucepan or Dutch oven over medium heat. Add celery, onion and garlic. Cook and stir until crisp-tender.
• ADD cabbage and carrots. Cook and stir until crisp-tender. Stir in tomatoes with juice, tomato juice and broth. Bring to a boil. Reduce heat to low.
• MIX in the three kinds of beans, parsley, oregano and basil. Simmer 30 minutes or until vegetables are tender and flavors have blended.
• STIR in cooked pasta and Parmesan cheese just before serving. Season with salt and pepper to taste. Serve with grated Parmesan cheese on the side.