Hearty and Wholesome Minestrone Soup
Crafting a Flavorful Italian Classic: Delicious and Nutritious Minestrone Soup
Minestrone soup is a comforting Italian classic, brimming with a variety of fresh vegetables like celery, tomatoes, and onions, simmered with grains such as rice, noodles, or pasta to create a wonderfully thick and satisfying soup. Packed with wholesome vegetables, it’s an excellent choice for a healthy, light meal or as part of a balanced diet. Enjoy the perfect blend of nutrition, taste, and health! Consider serving it with an omelet and fresh fruit for a leisurely weekend brunch, or pair it with a slice of crusty bread for a quick and filling breakfast on busy mornings. ♡
Vegetables & Extras- 1/4 onion
- 30g celery
- 40g carrot
- 40g cabbage
- 5g butter
- 2 String beans
- 2 Peas
- 1/8 tomato (or a small regular tomato)
- 2 strands spaghetti
- 1 clove garlic
Aromatics & Herbs- 1 sprig fresh parsley
- 1 bay leaf
- 1 whole clove
Seasoning & Broth- 15g tomato paste (approx. 1 Tbsp)
- 2g salt (approx. 1/3 tsp)
- Pinch of pepper
- 200ml chicken stock or vegetable broth
- 1 sprig fresh parsley
- 1 bay leaf
- 1 whole clove
Seasoning & Broth- 15g tomato paste (approx. 1 Tbsp)
- 2g salt (approx. 1/3 tsp)
- Pinch of pepper
- 200ml chicken stock or vegetable broth
Cooking Instructions
Step 1
Begin by filling a pot with plenty of water and bringing it to a boil over high heat. This is for cooking the spaghetti.
Step 2
Make a cross cut into the center of the onion half and insert the bay leaf into the cut. Then, secure the bay leaf by sticking the whole clove into the onion. This aromatic bundle will add depth to your soup later.
Step 3
Finely chop the leaves from the fresh parsley sprig. Place the chopped parsley into a small piece of cheesecloth or muslin, rinse it lightly under cold water, and then squeeze out any excess moisture.
Step 4
Peel and finely mince the garlic clove. Minced garlic will infuse a wonderful aroma into the soup.
Step 5
Peel the tomato, remove the seeds, and chop it into approximately 1.2cm pieces. (If using cherry tomatoes, you can halve them.)
Step 6
Once the water is at a rolling boil, add a pinch of salt and the spaghetti strands. Cook for about 8 minutes until al dente. Drain the pasta, rinse under cold water, and cut into 1.2cm lengths.
Step 7
Wash the carrot, cabbage, and onion, then dice them into uniform pieces of about 1.2cm x 1.2cm with a thickness of 0.2cm. (You can also add diced potatoes or sweet potatoes.)
Step 8
Remove the tough strings from the celery stalks and dice them to match the size of the other vegetables: 1.2cm x 1.2cm, with a 0.2cm thickness.
Step 9
Trim the ends off the string beans and cut them into approximately 1.2cm lengths. (If using frozen peas, you can skip this step.)
Step 10
Place a deep pot over medium-low heat and melt the 5g of butter. Once melted, add the minced garlic and sliced onion. Sauté gently for about 2-3 minutes until the onions become translucent and fragrant.
Step 11
Add the diced carrot, cabbage, and celery to the pot. Continue to sauté for about 3-4 minutes until the vegetables begin to soften slightly. This step helps to bring out their natural sweetness.
Step 12
Stir in the 15g of tomato paste (about 1 Tbsp). Cook for about 1 minute, stirring with the vegetables, to cook off the raw, acidic flavor of the paste and enhance its richness.
Step 13
Pour in the 200ml of chicken stock (or vegetable broth). Add the chopped tomatoes and the onion bundle with the bay leaf and clove. Bring the soup to a boil over high heat.
Step 14
Once boiling, reduce the heat to medium. Add the string beans, peas, and the cooked, cut spaghetti. Season with 2g of salt (about 1/3 tsp) and a pinch of pepper. Let it simmer for another 5 minutes to allow all the ingredients to cook through and meld their flavors.
Step 15
Finally, carefully remove and discard the onion bundle containing the bay leaf and clove. Your delicious and healthy minestrone soup is ready to be served!
