Italian Minestrone is one of the oldest recipes of Italian cuisine, born in Northern Italy in the homes of peasants.
In 1891, Pellegrino Artusi, author of the most famous Italian cookbook, “The Science of Cooking and the Art of Eating Well”, included this recipe in the book, giving minestrone the relevance usually reserved for much more high-standing dishes.
There is no single recipe, because this dish varies according to seasonal ingredients. Usually, in the spring, Italian minestrone has a greater wealth of vegetables and, for this, I think it is much more delicious to enjoy it in this season.
I love Minestrone with pasta but it is also perfect with good rustic bread.
Italian Minestrone: Ingredients
100 g (3½ oz) fresh peas
1 stalk of celery
50 g (2 oz) green beans
10 cherry tomatoes
1 L (35 fl oz) vegetable broth
2 tbsp extra virgin olive oil
pinch of sea salt
300 g (11 oz) short pasta
Italian Minestrone: Method
- Shell the peas, wash them and set aside. Wash the carrots, cut the ends off and slice.
- Wash the celery, remove the filaments and slice. Wash the parsley leaves, pat dry with paper towel and chop.
- Peel the potatoes and cut into cubes. Wash and clean the green beans.
- Heat the broth. In a large pot put the oil and coarsely chopped shallot.
- Cook over a low heat until it takes on a golden color. Add the peas and other vegetables. Cook for 5 minutes over a high heat, stirring constantly.
- Add the vegetable broth and a pinch of salt and cook for 45 minutes over a low heat. Almost at the end of cooking, add the pasta. Serve with a drizzle of olive oil.