Vegetarianism can be awesome if you know how to cook delicious things. I have learned a lot from playing around with different veggies and ingredients and now I know how to enhance the flavor of my dish. Soup Minestrone is one of them.
I have cooked several batches throughout last year and found the best formula possible.
Minestrone is the kind of Italian soup that doesn’t really have a set recipe. It was usually cooked with seasonal ingredients with pasta or rice. I myself like neither pasta nor rice in my soup and believes that they have to be a separate dish. That’s why my method includes more hearty potatoes and even more veggies!
If you are not a vegetarian feel free to add pancetta or chicken stock.
If you like cheese like I do, I highly suggest making your own cheese broth!
- 4 tablespoon of olive oil
- 3 leeks
- 1 large onion
- 3 cloves of garlic
- 150 grams of cannellini beans
- 500 grams of crushed San Marzano tomatoes
- 6-7 potatoes
- 5 celery stalks
- 3 L of cheese or vegetable stock
- 1 Bay Leaf
- Parmesan cheese for garnish
- Parsley for garnish
- 5-6 rinds from parmesan cheese
If you are making cheese broth, put parmesan rind into the cheese cloth, bring 3 liters of water to a boil and simmer for 20-30 minutes. For richer broth add more rinds. Do not use soft cheese rind.
In a large pot combine olive and chopped onion. Cook the onion over medium heat until soft.
Add garlic and cook for 30 seconds and then add cut leeks.
Cook leeks for 5 minutes and add cat celery.
Cook for another 3-5 minutes and add crushed San Marzano. Cook for 5 minutes longer.
Cut potatoes, add to the pot, put the broth and bay leaf in and bring to a boil.
Reduce heat to medium and simmer until potatoes are soft for 15-20 minutes.
Let the soup sit at room temperature for 10
Minutes before serving.
Serve with freshly grated parmesan and chopped parsley.