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Minestrone soup

Minestrone soup

By November 25, 2015

Minestrone is rich Italian soup with vegetables, beans and pasta which tastes great. Minestrone soup is tasty, satisfying and very healthy. So, here is a recipe for huge pot of minestrone soup - the kids will love it and you'll have enough for the next few days!

You should plan your preparation well in advance because the preparation and ingredients list is challenging - but rewarding! If the vegetable is missing from the list, or someone in the family does not like it, you can cut it out or switch it with something else, this soup comes out perfectly tasty in every way!

  • Prep Time : 15 minutes
  • Cook Time : 55 minutes



  • Chop the onion (if using shallot onions - slice in half)
  • Cut the cilantro stalk into small cubes
  • Cut the carrots into small cubes
  • Remove the celery leaves from the stalk and place on the side for later on - Chop the stalks
  • Cut the leek into half rings
  • Chop the cabbage
  • Cut the potato into cubes
  • Cut the zucchini into 1/4 circles
  • Chop the chard
  • Blanch the tomatoes (if using fresh tomatoes) with boiling water - peel them and chop them up. If using canned tomatoes - only chop.
  • In a large pan - heat up the oil
  • Fry the onion until it becomes clear and then add the garlic and all the "stalk" vegetables
  • After a few minutes add the rest of the vegetables in the order of which they show on the list and stir fry - is using frozen veggies, wait right till the end
  • Add the dry beans
  • Add water until all is nicely covered
  • Add salt and pepper (as needed) and the rest of the spices
  • Bring to a boil
  • Turn the heat down to a medium low heat (so it stays a light bubble) and cook until the carrots - the hardest vegetable in the mix - becomes soft (approx 35-40 mins)
  • Remove any foam that gathers at the top
  • Fix up any tastes
  • Add the pasta and the celery leaves that we kept earlier and cook for another few minutes - until the pasta is ready

There you go....bon apetit!

Recommended to serve with a bit of Parmesan.



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About Debbi Ezer

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