Minestrone di verdure

Minestrone di verdure
  • 1 Piece zucchini, young
  • 1 Piece onion
  • 2 Piece garlic cloves
  • 1 Piece carrots
  • 4 Table spoon (tbsp) green peas
  • 1 Piece celery stalks
  • 2 Piece tomato fresh or canned
  • 1 Piece potato
  • 3 Tea spoon (tsp) parmigiano reggiano, grated
  • 20 Dekagram (dkg) pasta, small shaped
  • 2 Piece sage leaves
  • 1 Tea spoon (tsp) oregano
  • 2 Peck black pepper, grounded
  • 2 Tea spoon (tsp) salt

season: Spring,Summer

occasion: 4Kids, 4Family

origin: Traditional (National&Religious)



This is very simple and delicious minestrone soup, withvegetables that are easy to find. The great thing about minestrone is that you can use whatever you have on hand. Adapt it to the season and your own tastes, adding any vegetable you wish. In a large pot, simmer the onion, garlic, celery, peas and carrots in olive oil at medium heat for 5 minutes, stirring to cook evenly. Season with salt and pepper, then add the rest of finely chopped vegetables (potato and zucchini). Add enough water to cover all vegetables in the pot, plus 1 inch. Raise the heat to medium-high to bring the mixture to a boil. Once boiling, reduce the heat to a simmer on low heat for 20 minutes. Add the tomato and let the soup cook for another 10 minutes for desired consistency. Add pasta and cook for al dente texture. Serve in deep plates with a teaspoon of pesto and strew with Parmigiano-Reggiano.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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