How To Cook Minestrone Soup

My name is Beatricia and I live in New York City. I moved here from Italy 10 years ago. Of course being an Italian, I do cook, and I do cook very simple recipes and today’s recipe is Minestrone. So, we are now starting to cook the Minestrone and I will go back to how we prepare the ingredients with some cold water, just cold water. You could use on the stove so we start it with cold water. We could also start with a vegetable stock. I would not do a beef stock and broth or something like that, so water or vegetable stock, if we do not have the vegetable stock, we do the water so we start with the potatoes again because it is the hardest to cook and the longest to cook ingredient and we cut the potatoes in little cubes and we are putting the cubes of the potatoes.

The cubes of the potatoes in cold water and we have another one potato but I thought that with this mixture of ingredient for the amount or the quantity of the other ingredients we have, these potatoes would be fine as we said, it is a balanced combination of ingredients, fresh vegetables or whatever you find in the market. So we have the potatoes are starting to cook then we have the flowerets of cauliflower then we will cut the zucchini into little cubes as well but with these ingredients, the succession of the products that go into the soup, first the potatoes actually, we do the carrots also little cubes. The cauliflower so whatever cooks for the longest time, it goes for the longest time in the soup.

So the potatoes have been cooking for five minutes, so it is good time ahead for the other ingredients to be put in the soup and we have here again use your creativity. We have here string beans which were chopped again to kind of resemble smaller pieces that could cook as in the time that is now left for the whole Minestrone then carrots are chopped, also to little pieces of one inch size. So we have the string beans. We are adding the carrots. First we add the flowerets of the cauliflower and then actually wait these for the zucchini a little bit otherwise, they become too mushy. The Minestrone is done. We turn it off. All these vegetables look great. The soup depends on how soupy you want, more liquid or less liquid, so the pasta, the vegetable, the harmony, the balance and then you add a drizzle of extra virgin olive oil and this is the final Minestrone.


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