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Minestrone Soup

Updated: Feb 14

  • Italian rich stew with various vegetables always pleases in these winter days with the taste of chicken broth. Follow recipe.

Ingredients: medium, total time: 110 min 4 servings
  • 300 g chicken meat with bones neck, legs, back, chicken bug, etc…

  • 2 onions/cut in half

  • 1 celery stalk/ finely chopped

  • 100 g carrots/ cut into rings

  • 100 g potatoes/into small cubes

  • 100 g corn

  • 50 g green beans/ cut in half

  • 50 g parsley root/ finely chopped

  • 50 g zucchini/into small cubes

  • 1 medium leek/finely chopped

  • 50 g broccoli/little flowers

  • 50 g cauliflower/little flowers

  • 50 g peas

  • 2.5 liters Chicken broth

  • Herbs thyme, basil to taste

  • sea ​​salt to taste

  • fresh parsley leaves/ finely chopped to taste

  • 3 cloves of garlic/ finely chopped

  • tomatoes purée as desired/ optional

  1. Wash and clean all the vegetables and prepare them for work.

  2. Put the selected pieces of chicken meat with more bones in a lightly oiled pot with two heads of onion, chopped celery, carrot, and parsley root stew for a few minutes. Then pour water and cook for about 1 hour on the fire.

  3. After the time has passed, strain the soup and separate the meat from the bones and cut it into small pieces, then return it to the broth.

  4. Fry in a pan the leek with a half a tablespoon of olive oil and add a little water until it softens, then add all the other ingredients except parsley and garlic. Add a broth as needed from the pot and cook for about 15 minutes.

  5. After the specified time, add all the ingredients to the larger pot with the meat and stir well. Season the soup to taste. Put it on low heat and cook everything together for about 20 minutes. When the soup is almost ready, you can add pasta or tomato purée if you wish. Put the garlic and parsley towards the end of cooking.

  6. Serve warm with fried bread cubes. Buon appetito!

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