Authentic Italian Minestrone Recipe (Classic Vegetable Soup)

Ingredients

• 2 medium potatoes
• 1 medium onion
• 2 medium carrots
• 1 medium zucchini
• 1 celery stalk
• 2 ripe tomatoes
• 100 g diced pumpkin (- 4 oz)
• 100 g broccoli florets (- 4 oz)
• 200 g borlotti beans (cranberry beans) or cannellini (white kidney beans) (- 7 oz)
• 3 tablespoons extra virgin olive oil
• salt (to taste)
• ground black pepper (to taste)

Instructions

1. 1

   sauté: In a high-sided pot, sauté onion, carrots and celery (which you have previously diced) with two tablespoons of oil. Cook slowly for about 10 minutes, stirring occasionally.

2. 2

   Add all the other vegetables, starting with those that have the longest cooking times. In our case, therefore, first of all the beans. Remember that if you are using dried beans, they should be soaked in plenty of water at least 12 hours beforehand.

3. 3

   add: Then add the chopped pumpkin and the potatoes in chunks.

4. 4

   add: Stir and add about 1.5 liters (about 6 cups) of water. Lightly salt, cover with a lid and cook for about 20 minutes from boiling over moderate heat.

5. 5

   add: After this time, add the other vegetables as well. First the zucchini and broccoli cut into pieces. Then the chopped tomatoes or tomato passata.

6. 6

   cook: Stir and, if necessary, adjust the consistency by adding more hot water. Adjust salt and continue cooking for about 15 minutes, covered and over moderate heat, depending on the desired consistency.

7. 7

   serve: The authentic Italian minestrone soup is ready and should be served, hot or warm, with a drizzle of oil and a grinding of black pepper. Enjoy!