Italian Minestrone Vegetable Soup

fx

Wed, 1 Jun 2016 13:07:53 GMT

Gracias!

Antonio

Mon, 9 May 2016 20:46:50 GMT

Excelente y did�ctico. Lo invita a hacerla en su propia cocina.

fx

Tue, 29 Mar 2016 12:22:00 GMT

Muchas gracias por tu visita!

fx

Wed, 16 Mar 2016 12:44:49 GMT

Gracias a tu por tu visita!

fx

Thu, 10 Mar 2016 12:25:53 GMT

Muchas gracias Mary Luz, el Eiswein es una cosa un p� complicada. Me encanta todo de la cocina Mexicana!

fx

Tue, 8 Mar 2016 13:07:15 GMT

Wow, great idea to build up the hit-me-back taste, smoked meat. I think adding pasta is not a problem, just if you cooked way more soup than you will eat on the day I would reserve the soup to be eaten later before adding the pasta, as pasta in a soup becomes very wet when left overnight.

fx

Fri, 4 Mar 2016 10:08:38 GMT

Muchas gracias por tu visita Beatriz!

yuri

Mon, 8 Feb 2016 01:21:02 GMT

Muchas gracias por la receta, aunque har� algunas modificaciones en la cocci�n ya que no nos gusta las sopas con las verduras sobre cocidas, que son mas bien como pastas, de igual forma todos los ingredientes son geniales para incluirlos, muchas gracias!

Mary Luz

Sun, 26 Aug 2012 01:34:04 GMT

Acabo de hacer �sta sopa. Realmente fue una experiencia gastron�mica memorable!!! Me han encantado los art�culos y las recetas. Me gustar�a saber si tienes alguna receta de "eisbein". Soy de M�xico, si te interesa alguna receta, con gusto te la doy. Saludos.

Patricia

Mon, 25 Jun 2012 13:11:48 GMT

Made this fab recipe Delicious Most relaxing not having to worry about al dente stuff
3 Secret ingredients? Well got Parmesan crust, used oxtail instead of trotter & chunk offstage off a smoked haunch
But what I wrote to ask youis: Is it wrong to put pasta, e.g. Vermicelli in Ministrone?

With thanks great site Well done It"s so cheerful
Look forward to reply

Patricia

antonio

Sun, 22 Jan 2012 19:21:38 GMT

que sopa tan formidable, hace tiempo la probe en Venecia y me parecio estupenda, me he atrevido a hacerla y me a salido cojonuda ( estupenda).
gracias por tus indicaciones.

ARTURO OLIVO

Mon, 17 Oct 2011 17:23:01 GMT

PARA LOS QUE NOS GUSTAN LAS SOPAS, ME PARECE UNA RECETA ESTUPENDA, SOBRE TODO POR LOS INGREDIENTES SECRETOS ESTE MISMO FIN DE SEMANA ME DOY A LA TAREA DE PREPARARLA

Beatriz

Fri, 14 Oct 2011 18:43:10 GMT

Probar� esta receta, se ve deliciosa y los ingredientes ... realmente exquisitos!!! Gracias por compartirla.

Joanne

Fri, 30 Sep 2011 17:21:14 GMT

I have been searching all morning for a recipe that is like the minestrone that my Noni used to make. This is the first time I found one that is thick like hers. It sound so wonderful I have made a shopping list and will be preparing for freinds this weekend. I will be back. Thanks so much.
Joanne

Ander

Wed, 2 Mar 2011 12:56:50 GMT

�Hola!

�T� s� que sabes...! Las sopas bien hechas como lo hac�an nuestras madres (ya son abuelas) son lo mejor que podemos comer. �Si nuestras abuelas viv�an fuertes hasta muy viejas!
Todo eso de la nutrici�n es un fraude. Si yo te contara... Nos tratan como si fueramos robots. No somos la suma de vitaminas y dem�s tonter�as. Yo lo que como es �comida! O sea, energ�a o vida. �Hay que comer caliente! Esta es la sabidur�a de siempre.
Te lo escribo porque te lo mereces.

olga

Wed, 2 Mar 2011 00:12:26 GMT

Delicioso, lo hare ma�ana, no me preocupa el tiempo

fx

Sun, 12 Dec 2010 22:24:34 GMT

Thanks Cathy, glad you liked it!
The bit I like most is the piece of ungrated Parmesan (rind or crumb) that cooks in the soup. It really works wonders towards the final flavor.

Cathy Cooper

Fri, 3 Dec 2010 23:49:10 GMT

I ADOOOOOOORE this recipe and so do all my friend. I have done it over and over again and it"s true that the secret ingredients make one hell of a difference. I don"t use the diced bacon because of an allergy problem but the trotters make up for it in flavour. Spinach is a very good addition.
Thank you !!!!
Kind regards
Cathy Cooper

Margarita P. Pezzotti

Sun, 15 Aug 2010 22:20:23 GMT

Me gusto mucho encontrar tu receta de sopa minestrone. De inmediato fui al mercado a comprar los ingredientes, aunque no la prepare porque era ya tarde, pero me pase toda la noche so�ando que la preparaba asi es que al levantarme al otro dia, o sea hoy, me dispuse a hacerlo. Me quedo riquisima.
Gracias mil por tu receta.
margarita

karen

Sun, 30 May 2010 18:46:42 GMT

si vas a comprar la olla para cocinar las puedes encontar de gran tama�o en las tiendas para restoran ellos tienen fondos que son de 10, 20 hasta 50 litros son fantasticas..

Om� Wale

Sun, 4 Apr 2010 02:01:07 GMT

.

I learned how to make Minestrone.... reading the ingredients from a can of Campbell"s soup, way before we could dream of Internet to see your fabulous recipe. People love my minestrone; if I make changes, they scream.

Campbell"s never mentioned a dash of Parmesan Cheese, let alone Pecorino. Very important to find out now.

Thanks for the news about the "pig feet"; in my country we are slaves to pig tails, rind, ribs, salted any part of.... We love it. Problem is I would have to put a couple pieces for each diner; I told you we love pig, and each one would want a complete foot, believe me. Up to now I"ve been using salted pig tails, fresh ribs & ham. Ground beef and pieces of beef, too. Never chicken.

I also love the news that Campbell"s is not my guide. That it is best to use what is in season, nice & fresh. Hurray.

For this soup I am not prone to go al dente, but will stay a little away from mushy. Say, well done and some thickness to it.

I will make an effort to go natural and I look forward to try to imitate the shade of soup you show us. Up to now I go a little heavy on Paprika and tomato.... to attain an orangy shade. But will try to acquire the shade that you show. I find that attractive too.

Thanks for the step by step that is so easy to follow.

A kiss and a hug....

Om� Wale

.

ajay

Tue, 10 Nov 2009 07:58:46 GMT

hi! i am ajay panwar i"m student of hotel management i think italian cuision has a distigunish character which is i become popular across the world. specially minestroney soup, risoto dishes ,pasta and pizz these are delicaey of italian which are show there culturte and folk. the italain peopale.

fx

Thu, 29 Oct 2009 20:16:35 GMT

Kayama, indeed it is a constant fact of Italian regional gastronomy that you find the same recipe with very slight variations but with a different name every 30km. You can certainly do a minestrone without any pig fat. Fagioli con le cotiche is delicious but quite different. The parmesan crust is not eaten, just simmered in the soup.

fx

Tue, 27 Oct 2009 20:15:05 GMT

Fasulye, of course you can cook this with no pancetta and no pig trotters. But try to get a piece of parmesan rind, if your local supermarket sells cheese by the slice you can ask the guy and he"ll give you a couple for the soup. Just used a Parmesan rind in a tomato sauce tonight - divine!

Fasulye

Tue, 27 Oct 2009 15:10:45 GMT

Is there also a vegetarian variant of this Minestrone recipe available, because I wouldn"t want to use trotters and bacon? Fasulye

Goregoregirl

Fri, 23 Oct 2009 23:15:36 GMT

Hi! I"m italian but it seems you know much better our traditional dishes than me :-)
I think that minestrone soup"s recipe can really change according to the different regions. I live in Rome and here minestrone soup is made of vegetables only. I"ve never tried to use bacon or piggy trotter. Also, as far as I know my mom use to put the pig skin in another striclty "roman" recipe called "fagioli con le cotiche". I totally agree with the grated parmesan (sooo tasty on each pasta or soup recipe!)but what about the crust? I barely know it can be eat! :D I have to try it!

fx

Sat, 17 Oct 2009 19:40:06 GMT

Michelle, the pile of pig feet must be quite a sight!

Michelle

Fri, 25 Sep 2009 03:50:54 GMT

This is delicious even without the pig foot. More than one vendor at my local market has a pile of pig"s feet (for sale!) but I couldn"t quite bring myself to buy one. This is bringing me very fond memories of my one trip to Italy - thank you!

fx

Mon, 10 Aug 2009 22:26:14 GMT

Great to hear this soup brought your husband a ray of sun on the family dinner table!

anna

Sat, 8 Aug 2009 19:40:42 GMT

update: My husband classes this as a top 5 recipes out of all the things i have made for him. I guess I just dont have the pallate for this soup. Oddly enough the other things he enjoys I also do not particularly like- such as beef bourginion. So just goes to show you, everyone is different, but according to my husband this is just amazing. This soup DID get substantially better the next day and after being mushed a little bit, but i just simply find the flavors too savory for my liking.

Anna

Sat, 18 Jul 2009 09:06:03 GMT

I have 1 hour left of cooking time, but so far I am a bit grossed out by this soup. The greasy factor is overwhelming. I dont know what i did wrong aside from using slightly different vegetables. I do not really believe that matters though b/c it is meant to just be seasonal vegetables. My pig trotters were cut up, maybe that is why i have such a greasy soup/ I dont know, some people may like that but i personally do not, i really hope with further cooking it goes away- i already pulled out all the pork skin/ pig trotter pieces and cheese. I am quite upset that it is not tasty and I hope i can fix it.

fx

Sun, 15 Feb 2009 14:51:10 GMT

Giovanni, the red wine sounds like a great idea, perhaps the guests could decide whether to add it or not, in their own plates, like they do in France?

giovanni

Fri, 6 Feb 2009 12:12:12 GMT

This one is an absolutely fabulous recipe and wouldn"t dare suggesting any change. But I remember that in the very traditional farming communities of northern Italy some red wine was added to the concoction, probably to add some sharpness or possibly to get everyone happily drunk on minestrone. I adored your version. Giovanni

fx

Sun, 30 Nov 2008 13:19:24 GMT

Thanks and glad you liked it. A great soup!

cmm

Sun, 30 Nov 2008 11:50:29 GMT

Very easy to follow and great photography. Thank You!!!

fx

Mon, 6 Oct 2008 14:54:41 GMT

Walter you are very right not to trust the Parmesan rind, in fact I know use mostly actual Parmesan and not especially the rind, who knows what they use on the outer crust!

Walter Aprile

Mon, 6 Oct 2008 11:57:10 GMT

One thing you might want to add is that it is better if you scrape the Parmigiano rind a bit, before adding it to the soup. The rind on Parmigiano cheese is regularly brushed with vegetable oils of dubious quality during the aging process, and these oils do go rancid, as the aging takes quite a long time. Plus, the rind is really the outer skin of the cheese - Parmigiano is not packaged in anything as it is transported in trucks with people with boots climbing on the cheese wheel, you get the picture.

Just a little scraping: maybe one millimeter, just enough to get the outer layer off. For metrically-challenged readers, one millimeter would be more or less 1/25 of an inch. No, better, 5/128th of an inch, to stay with the tradition of using unspeakably inconvenient fractional measures.

fx

Tue, 19 Aug 2008 10:33:58 GMT

Simon, glad my recipes worked for you! In my house my mom always served the cooking liquid of the vegetables as a first course so that we wouldn"t lose the precious vitamins, so I guess she concurs with you! Pity in our day and age we tend to cook things less and less.

Simno

Mon, 18 Aug 2008 23:25:04 GMT

Hi Fx, what soupah looking soup!

regarding your line: "Vitamins are certainly lost in the long cooking process though." I have read recently that cooking does NOT destroy the nutritional content of vegetables! (despite what we had all been told by probably our mothers) It is when vegetables are boiled and the nutrients leech into the cooking water and the cooking water is discard that the loss occurs. As the cooking water is retained in soups there is no loss of vitamins. Isn"t that good news!

Did I mention I cooked the Beef Bourguignon? All eaten on the night, none left. All gone. Fantastic!

fx

Sat, 21 Jun 2008 15:10:17 GMT

Johnny, restaurant minestrone is crap and you were very right to send it back. You are doing them a service. I think the only really reliable minestrone is made in a family or by yourself. It"s no big deal once you found the vegetables, and there is much leeway in the choice, just take what looks nice in the season. The peeling and carving takes some time, but it"s great fun too!

fx

Sat, 21 Jun 2008 15:02:49 GMT

Johnny, this is a most delicious soup, I cooked it twice, using seasonal vegetables, in the last 10 days! Just had it an hour ago - you need to try it.

Johnny

Mon, 16 Jun 2008 10:48:47 GMT

Hey Lady,

After reading this thing a couple of days ago, I felt enormous craving for minestrone soup.
It was already late, and I didn"t have time to do the shopping and cooking so I went to a local restaurant and ordered the Minestrone soup. I never expected that it was so great as in your recipe, but I expected something that was closer that the stuff the served me.
The soup I got was made with stock from a pack and also tomato powder.
I was so disappointed and sent it back with a sour face telling them that it wasn"t minestrone, but some kind of tomato soup.
Was i right?

Johnny

Sat, 14 Jun 2008 10:48:24 GMT

Hmmmmmmmmmmmmmmmm.... that sounds and looks sooooooooo goood!!!! I bet it tastes even better! Hungry now!

fx

Wed, 23 Apr 2008 14:41:57 GMT

James, thanks for visiting!

James Black

Tue, 22 Apr 2008 23:05:34 GMT

I really enjoyed reading your informative piece. The photos were great too.

Regards
James Black

fx

Tue, 22 Apr 2008 13:29:36 GMT

Mari Warby, thanks for visiting and I hope you try this soon! If you liked this soup, have a look at my Magical Italian Pesto Soup, you are bound to love it!

MariWarby

Tue, 22 Apr 2008 08:44:43 GMT

Thanks! Definitely the best minestrone recipe I have ever made, and the pictures are so beautiful you just want to cook! This is a joy to make and eat.

constantins

Sun, 23 Mar 2008 14:07:45 GMT

Nothing wrong with "le petit kitchen"I am french and I like this quite suitable american rendition.

fx

Tue, 26 Feb 2008 00:38:24 GMT

Johnny, thanks a lot for visiting, I am glad that professionals like FXcuisine.com too! I visited your blog, great stuff! If you allow me, in French, kitchen is feminine, so it ought to be "La petite cuisine" for "The little kitchen". Here it is more "The small guy"s kitchen". Of course only a French speaker might notice it so never mind and keep the good work!

Johnny Zone

Mon, 25 Feb 2008 03:46:16 GMT

Hey I did a minestrone soup just a few minutes ago and posted it on my blog, I love seeing the different technique on this one and great quality pictures.