How to Make MINESTRONE SOUP Like an Italian

By Vincenzo's Plate · 60 min

Ingredients

Instructions

1. Place a large pot over medium heat. Once warm, add 4–5 tablespoons of extra virgin olive oil and let it heat.
2. Add the chopped celery, carrot and onion, stir, then add a sprig of fresh rosemary.
3. Cook the soffritto until it is well cooked through, stirring now and then so it stays moist with oil, since it forms the base of the flavour.
4. Chop the pumpkin, broccoli and zucchini into small chunks of similar size.
5. Once the soffritto has simmered for at least 10 minutes, add the pumpkin, broccoli and zucchini and stir.
6. Add just enough water to cover them, then cook for 20 minutes with the lid on, stirring occasionally.
7. Cut the savoy cabbage, cauliflower and fresh tomatoes into pieces.
8. Add the lentils, mixed beans, tomatoes, savoy cabbage and cauliflower, cover with water, and cook for 15 minutes with the lid on, stirring every 5 minutes.
9. Season generously with salt and pepper and stir well.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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