Homemade Vegetable Minestrone Soup Recipe

homemade vegetable minestrone soup recipe
  • Yield: 8 soup bowls
  • Servings: 8
  • Prep Time: 10m
  • Cook Time: 3:00 h
  • Ready In: 3:10 h

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Nutritional Info

This information is per serving.

  • Calories

  • Protein

    7.5 g
  • Carbohydrate

    30.3 g
  • Fat

    2.5 g
  • Cholesterol

    0 mg
  • Calcium

    62 mg
  • Fibre

    5.3 g
  • Sodium

    335 mg

Homemade vegetable minestrone soup recipe. I am the greatest enthusiast for soups. I am sure that I could live through an entire winter on soups. Big, hearty soups such as French onion, bortsch, pea, and minestrone. All of these and dozens of other body-warming, energy-giving soups are easily made. When summer comes chilled soups take over and then more toward creamed soups such as the incomparable Vichyssoise soup on which I play many themes and variations.

Service of Soup

Soup plates-every bride who makes out a gift list should ask for two types of soup plates. First of all, she needs bouillon cups (or soup cups) with handles for dinner party soups which are not served in large portions. She also needs big old-fashioned soup plates for family soups which can be a meal in themselves. The serving of soup becomes so much more of an occasion, either for a formal dinner or a family meal, when the tureen is brought to the table and the soup served there. A large casserole is a good substitute for a soup tureen.


Croutons are the most frequent accompaniment to soup. These are 1/4-inch cubes of bread, best fried in butter or oil although croutons fried in drippings are delicious with pea soup. Drain well and sprinkle lightly with salt before serving. Serve in a small bowl with a spoon. Guests help themselves and sprinkle croutons over the soup. Profiteroles stuffed with a light pate are served with consomme. Make profiteroles with Choux Paste and drop a little blob no larger than a pea onto a greased baking sheet, then put into a 375º F (190º C) oven for 10 minutes. Cool before filling with pate. Serve floating on the soup.

Piroshki are served with bortsch. These are tiny puff paste turnovers filled with chopped hard-cooked egg, cooked rice, finely shredded lettuce and salt and black pepper, or chopped bacon and onion. Serve warm as an accompaniment to hot soup.

Minestrone, a hearty peasant soup, is not always as hearty as you may think. Back in sunny Italy meat is expensive, not an everyday item. I.  have seen recipes where the only meat in the stock was 1/4 pound salt pork. The soup gets its body from vegetable and pasta.

Vegetable soups are all the better for some minestrone influence. The addition of beans, salt pork, tomato paste, and even spaghetti add new flavors and interest. So does that final, generous sprinkle with Parmesan cheese.

So, now it is the time to prepare homemade vegetable minestrone soup recipe. Enjoy it!

Homemade Vegetable Minestrone Soup Recipe


  • 1/4 cup red kidney beans
  • 2 pounds (960 g) beef shnak cross cuts, on the bone
  • 20 cups (5L) water
  • 1 large yellow onion, peeled and sliced
  • 12 peppercorns
  • salt and freshly ground black pepper
  • 2 large tomatoes, skinned and cut into quarters
  • 1 tablespoon olive oil
  • 1 stalk celery, sliced
  • 1 carrot, peeled and chopped
  • 1 clove garlic, peeled and crushed
  • 1/4 pound (120 g) salt pork, diced
  • 2 tablespoons tomato paste
  • 1/4 pound (120 g) cauliflower
  • 2 oz (60 g) penne pasta
  • Parmesan cheese, for serving


Step 1

Soak the beans in cold water overnight. Drain well and rinse under running cold water. Set aside.

Step 2

Put the beef in a large saucepan with the water. Cover and simmer over low heat for 2 hours, with the onion, peppercorns, drained beans, and 2 teaspoons salt. Skim occasionally to clear the soup. The meat should come off the bone easily when the cooking is complete.

Step 3

Remove saucepan from the heat. Chill. Remove the surface fat and the onion. Discard the bones and return meat to the stock.

Step 4

In a large nonstick skillet, heat olive oil over medium heat. Add tomatoes and saute together with celery, carrot, and garlic, for 10 minutes. Transfer cooked vegetables to the stock and add the diced salt pork, tomato paste, and cauliflower (broken into florets and any coarse pieces of stalk discarded). Season to taste with salt and black pepper. Simmer for 40 minutes.

Step 5

Add the penne pasta 15 minutes before the cooking is completed. Turn off the heat. Ladle soup into bowls. Sprinkle each serving with grated Parmesan cheese.

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