{"id":27896,"date":"2024-11-17T22:09:32","date_gmt":"2024-11-17T22:09:32","guid":{"rendered":"https:\/\/travelshelper.com\/staging\/?p=27896"},"modified":"2026-03-01T01:00:28","modified_gmt":"2026-03-01T01:00:28","slug":"%d8%b4%d9%88%d8%b1%d8%a8%d8%a9-%d9%85%d9%8a%d9%86%d8%b3%d8%aa%d8%b1%d9%88%d9%86%d9%8a","status":"publish","type":"post","link":"https:\/\/travelshelper.com\/ar\/world-of-food\/italian-national-food\/minestrone-soup\/","title":{"rendered":"\u0634\u0648\u0631\u0628\u0629 \u0645\u064a\u0646\u0633\u062a\u0631\u0648\u0646\u064a"},"content":{"rendered":"\n

Minestrone soup represents a quintessential Italian dish characterized by its simplicity, rich flavors, and substantial satisfaction. With roots in ancient Roman customs, this soup, rich in vegetables, has been a basic ingredient in Italian cooking traditions for ages. Considered a national dish of Italy today, it is renowned for its simplicity and healthy ingredients.<\/p>\n\n\n\n

Originally a basic peasant meal, minestrone translates in Italian as “big soup.” Usually using seasonal or leftover vegetables, the preparation consisted in combining beans with sometimes pasta or rice. Emphasizing the transformation of basic, easily available ingredients into flavorful dishes, this approach of cooking reflects the Italian concept of “cucina povera,” or “poor kitchen.<\/p>\n\n\n\n

Every part of Italy offers a unique variation of minestrone, molded by the regional produce and customs. While in Milan rice usually replaces pasta, pesto is often used in Liguria into the soup. Though there are regional differences, the basic concept is still a strong, vegetable-based soup that is comforting and nouraging.<\/p>\n\n\n\n

Minestrone soup provides great tastes together with important nutritional value. Because of its varied vegetable count, this dish is a major source of fiber, minerals, and vitamins. The beans provide complex carbohydrates and protein, which helps to create a nutritionally balanced meal. Its low fat content combined with great nutritional value makes it a preferred choice for people trying to maintain a good diet.<\/p>\n\n\n

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Minestrone Soup<\/h2>Recipe by Travel S Helper<\/span>Course: Soups, Main<\/mark><\/span>Cuisine: Italian<\/mark><\/span>Difficulty: Medium<\/mark><\/span><\/div>
<\/span>Servings<\/span>

6<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

20<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

45<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

250<\/p>kcal<\/span><\/div><\/div><\/div>

Minestrone soup is a cherished Italian dish that encapsulates the essence of Italian cuisine. Minestrone soup is both delectable and highly nutritious, offering vitamins, minerals, and fiber. The beans supply protein and complex carbohydrates, rendering it a nutritionally balanced meal. Its reduced fat content and elevated nutritional value render it a favored option for individuals seeking to uphold a healthy diet. To prepare minestrone soup, heat olive oil over medium heat, then incorporate onion, celery, carrots, garlic, zucchini, green beans, tomatoes, cannellini beans, broth, bay leaf, oregano, basil, salt, freshly ground black pepper, pasta, spinach, or kale, and grated Parmesan cheese. Adapt the recipe according to seasonal vegetables or individual preferences, and refrigerate leftover minestrone for a maximum of 5 days or freeze for up to 3 months.<\/p>

Ingredients<\/h3>
  • <\/span>

    2 tablespoons olive oil<\/span><\/p><\/li>

  • <\/span>

    1 large onion, diced<\/span><\/p><\/li>

  • <\/span>

    2 celery stalks, chopped<\/span><\/p><\/li>

  • <\/span>

    2 carrots, peeled and diced<\/span><\/p><\/li>

  • <\/span>

    2 cloves garlic, minced<\/span><\/p><\/li>

  • <\/span>

    1 zucchini, diced<\/span><\/p><\/li>

  • <\/span>

    1 cup green beans, trimmed and cut into 1-inch pieces<\/span><\/p><\/li>

  • <\/span>

    1 can (14.5 oz) diced tomatoes<\/span><\/p><\/li>

  • <\/span>

    1 can (15 oz) cannellini beans, drained and rinsed<\/span><\/p><\/li>

  • <\/span>

    6 cups vegetable or chicken broth<\/span><\/p><\/li>

  • <\/span>

    1 bay leaf<\/span><\/p><\/li>

  • <\/span>

    1 teaspoon dried oregano<\/span><\/p><\/li>

  • <\/span>

    1 teaspoon dried basil<\/span><\/p><\/li>

  • <\/span>

    Salt and freshly ground black pepper to taste<\/span><\/p><\/li>

  • <\/span>

    1 cup small pasta (like ditalini or small shells)<\/span><\/p><\/li>

  • <\/span>

    2 cups chopped fresh spinach or kale<\/span><\/p><\/li>

  • <\/span>

    Grated Parmesan cheese for serving (optional)<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • In a large pot, heat the olive oil over medium heat. Add the onion, celery, and carrots. Cook for about 5 minutes until the vegetables begin to soften.<\/li>
    • Add the garlic and cook for another minute until fragrant.<\/span><\/li>
    • Stir in the zucchini and green beans. Cook for 2-3 minutes.<\/li>
    • Add the diced tomatoes, cannellini beans, broth, bay leaf, oregano, and basil. Bring to a boil, then reduce heat and simmer for about 20 minutes.<\/li>
    • Add the pasta and cook until al dente, usually about 8-10 minutes.<\/li>
    • Stir in the spinach or kale and cook until wilted, about 2 minutes.<\/li>
    • Season with salt and pepper to taste.<\/li>
    • Remove the bay leaf before serving.<\/li>
    • Serve hot, topped with grated Parmesan cheese if desired.<\/li><\/ul><\/div>
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      Notes<\/h3>\n\t\t\t\t\t
      • Feel free to customize this recipe based on seasonal vegetables or personal preferences.<\/li>
      • For a heartier version, you can add diced potatoes or winter squash.<\/li>
      • To make it vegetarian, use vegetable broth instead of chicken broth.<\/li>
      • The soup will thicken as it stands. If reheating, you may need to add more broth or water.<\/li>
      • Leftover minestrone can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.<\/li><\/ul>\n\t\t\t\t<\/div>