photo: Homemade Minestrone

Homemade Minestrone

Now there are a lot of fresh vegetables and greens. It is time to take advantage of this and prepare something that we will only remember about in winter. Minestrone (is a "big soup", a soup with many ingredients) is a dish of Italian cuisine, a light soup made from seasonal vegetables, sometimes with the addition of pasta or rice. Minestrone is one of the most popular dishes in Italy. There are several tricks. The most important thing is to use seasonal, fresh vegetables. Fry them on a very low heat in olive oil – thanks to this the soup will turn out to be very fragrant and saturated.


  • Olive oil
    80 ml
  • Bacon
    100 g
  • Onion
    1 pcs
  • Fennel
    1 pcs
  • Celery
    2 pcs
  • Potato
    2 pcs
  • Sweet pepper
    1 pcs
  • Squash
    2 pcs
  • Tomato
    2 pcs
  • Mini-corn
    6 pcs
  • Peas
    50 g
  • White beans
    400 g
  • Tomato juice
    1 l
  • Broth
    - to taste


  • 1. So, the most important thing is to cut all the vegetables into cubes no more than 5 mm. You should get two mixtures: in the first one – onions, celery, fennel, hot pepper; in the second one – all other vegetables. Separately cut the bacon (brisket, pancetta, anything).
  • 2. In a large saucepan (not less than 4 liters) pour olive oil and fry bacon on slow fire. There is no need for a crusty crust, as soon as it begins to "melt", boldly add the first mixture.
  • 3. The roasting of the first batch will take about 10 minutes. Then add the finely chopped tomatoes (or you can use cans in your own juice). Stew for another 5 minutes and throw the remaining vegetables of the second mixture.
  • 4. After stewing for another 5 minutes, add the tomato juice, peas and white beans (from the can).
  • 5. And now the details. First, you need to cook the soup from 5 minutes and until the most stubborn vegetables are ready (it all depends on how large and what vegetables you cut). Secondly, consistency – if you think that the soup is dense – dilute with boiling water or broth. It should turn out neither thick, nor transparent.
  • 6. In general, the whole complexity of cooking is more likely in slicing, once again – it is important to make cubes no more than 5 mm. And like all vegetable soups – on the second day it will be even tastier. However, the probability that it will stay for so long is very small!