Italian Grandma’s Minestrone Soup
Medium
Difficulty
Moderate
Costs
40 minutes
Cooking Time
6
Servings
Description
This classic Italian minestrone soup is a hearty and wholesome dish filled with layers of vegetables, aromatics, and traditional ingredients like parmesan cheese, wine, veggies, and meatballs. It’s a versatile and comforting meal perfect for any season.
Instructions
- Prepare the vegetables by peeling and roughly dicing the onions, carrots, and celery. Dice the red pepper and tomato.
- Slice and mince the fresh parsley and set aside.
- Beat the eggs in a small bowl and set aside.
- Add the ground meat to a bowl, break it up, and roll into even-sized balls. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the meatballs and pan-fry until golden brown. Remove from the pan.
- Add celery, onion, carrot, and red bell peppers to the pan. Cook for a few minutes, then add thyme and bay leaves.
- Add the meatballs back to the pot and stir gently.
- Add white wine (if using) and half the parsley, then add tomato paste. Cook for about 10 minutes.
- Add fresh peas and pour in the beaten eggs.
- Add water and pasta. Cook pasta until al dente. Season with salt and pepper.
- Add tomato one minute before pasta finishes cooking.
- Turn down the heat, add spinach and remaining parsley. Stir in butter and grated Parmesan cheese.
Ingredients
- 150 grams short pasta
- 2 glasses white wine (optional)
- 1 big glass water (3 to 4 big glasses if not using wine)
- 1 onion
- 2 carrots
- 2 celery stalks with leaves
- 1 red bell pepper
- 1 tomato
- 0.5 cup fresh peas
- A handful of parsley
- A handful of spinach
- 2 eggs
- 250 grams minced pork meat (or chicken or beef)
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 sprig thyme
- 1-2 tablespoons butter
- 4 tablespoons grated Parmigiano cheese
- A good drizzle of olive oil
- Black pepper and salt to taste
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