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MINESTRONE SOUP

Some of the earliest origins of minestrone soup pre-date the expansion of the Latin tribes of Rome into what became the Roman Republic and later Roman Empire, when the local diet was "vegetarian by necessity" The tradition of not losing rural roots continues today, and minestrone is now known in Italy as belonging to the style of cooking called "cucina povera" (literally "poor kitchen") meaning dishes that have rustic, rural roots, as opposed to "cucina nobile" or the cooking style of the aristocracy and nobles

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Minestrone Soup

2 tbs sunflower oil

2 onions, finely chopped

2 celery sticks chopped

4 cloves garlic, sliced

3 cups tomatoes juice

3 cups chicken or vegetable stock

1 cup dry peas

1 can red kidney beans

1/2 cup flat parsley, finely chopped

2 zucchini, diced

1/2 cup small pasta

Garnish: Parmesan cheese

 

 

 

 

 

 

 

 

 

 

 

 

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  • Pour oil in a pan, and sauté the onion and celery until soft, toss in garlic and stir for a minute, and then stir the tomato juice, the chicken stock and the peas. 

  •   Let it boil for 15mn.

  • Add the beans and parsley, lower heat, and cook for about 30 minutes.

  • Turn down the heat and add the zucchini and pasta and cook until pasta is tender, about 15 minutes.

  • Serve soup and pass around a bowl with parmesan for people to sprinkle on top.

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