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Minestrone Soup

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My grandma always says: “More vegetables - more taste!” When you cook this Minestrone Soup, you will feel the taste of Italy!

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1 zucchini
1 eggplant
2 carrot(s)
3 sticks celery
2 cloves garlic
2 ounces chickpeas 50 grams
1.5 ounces red kidney beans 40 grams
2 ounces green peas 50 grams
1.5 ounces red lentil 40 grams
1.5 ounces yellow lentil 40 grams
1.5 cups tomato purée
1 yellow pepper
1 onion(s)
1 teaspoon dried thyme
1 teaspoon red paprika
2 tablespoons parsley
1 shallot
4 tablespoons olive oil
2 ounces Parmesan cheese 50 grams
4 liquid pints water 2 liters
to taste salt
to taste pepper


    About the Recipe


    A couple of weeks ago, our friends and us ate out at one of the Italian cafés where we ordered minestrone soup. It was pretty good so we decided to create one at home ourselves. This post is about the Italian minestrone soup.

    When we were back home that day I called my grandma. In a few words, my grandma is a Ukrainian-Italian grandma. She lived in Italy for a big part of her life. Moreover, she lived in different regions of Italy with many Italian families and so she has a lot of friends now from who she learnt a lot about Italian recipes from them.


    When I was a child, my grandma cooked Italian food for me. I was wondering how she made her own pasta, lasagna, sauce Bolognese, meatballs, minestrone soup and many other dishes.

    In the process, I learnt many different techniques of preparing pasta dough, gnocchi’s variations and sauces from her. I will show you a dozen of her Italian recipes in my following posts.


    I can’t say that the minestrone soup that we tried in the restaurant was the best soup of my life. That’s why I am sharing the real grandma’s recipe. When you cook it, you will feel the taste of Italy.

    My grandma always says: “More vegetables – more taste!” And I absolutely agree with her!

    Off to the recipe.

    Helena Recipes
    5/5 (1 Review)



    Boil all beans for 1 hour and then add cold water because the beans require more liquid.


    Gradually add other vegetables: celery, carrots, pepper. zucchini, eggplant, onion, shallot and tomato purée.  Tip: be careful about the beans and the celery – they usually require more time to prepare.


    In the end, add all spices, including salt and pepper as well as the olive oil. Season the soup with the cheese.



    Recipe creator and contributing writer to food-related publications.

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