The Perfect Minestrone: A Step-by-Step Guide to Italy’s Most Beloved Vegetable Stew

Despite Italian cuisine boasting mostly of all kinds of pizza and pasta, it also has some comfort food that can be served as hearty dinner in any house. At this point, some will likely remember about the famous minestrone, an Italian soup that is usually made with season vegetables and a lot of different spices.

This soup is very easy to make in your own kitchen, so make sure you save this recipe to guarantee yourself a mini-trip to Italy tonight.

Here’s what you need: 150 g of canned red kidney beans, 120 g of carrots, 3 potatoes, 100 g of cauliflower, 100 g of bell peppers, 100 g of tomatoes, 70 g of broccoli, 1 stalk of celery, 1 onion, 50 ml of olive oil, 1 clove of garlic, parsley and other herbs, salt, allspice, bay leaf to taste, 120 g of zucchini.

Prepare the ingredients listed above, wash and dry the vegetables and herbs thoroughly.

Dice the vegetables into small cubes; peel the tomatoes first, and separate the cauliflower and broccoli into florets.

Heat the olive oil in a heavy-bottomed pot, then fry the onion, celery, garlic, and carrots over low heat until golden brown. Add the bell peppers and potatoes, and simmer, stirring occasionally, for about 5 minutes.

Add the remaining vegetables to the pot, along with the bay leaf, other spices, and salt; pour in hot water and bring to a boil. Reduce the heat and simmer until the vegetables are tender.

Sprinkle the soup with finely chopped herbs, turn off the heat, and let the dish rest for 20-30 minutes. Before serving, you can sprinkle it with grated Parmesan cheese.