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Minestrone. Minestrone (/ ˌ m ɪ n ə s ˈ t r oʊ n i /, Italian: [mineˈstroːne]) or minestrone di verdure is a thick soup of Italian origin based on vegetables. [a] It typically includes onions, carrots, celery, potatoes, cabbage, tomatoes, often legumes, such as beans, chickpeas or fava beans, and sometimes pasta or rice. [1]
This version of the Italian classic soup minestrone is packed with leeks, potatoes, beans, zucchini, spinach and orzo, making it perfect for a hearty lunch or supper on a cold winter's night.
1. In a pot, cover the beans with 2 inches of water and bring to a boil. Simmer over low heat until tender, about 2 hours; add water to keep the beans covered.
1. Heat a soup pot with 1/4 cup olive oil. Add the onion, celery, carrots and cook for 15 minutes or until tender. 2. Then add garlic, rosemary, bay leaf and salt and cook for 5 minutes.
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Copycat Olive Garden Minestrone Soup. The great Italian classic, minestrone, is a soup that is SO comforting on a chilly winter’s night. The popularity of Olive Garden’s legendary minestrone ...
Acquacotta Buridda of cuttlefish and peas, a typical Ligurian dish Minestrone Pappa al pomodoro. This is a list of notable Italian soups. Soups are sometimes served as the primo (first course) in Italian cuisine. In some regions of Italy, such as Veneto, soup is eaten more than pasta. [1]
The term wedding soup comes from a mistranslation of the Italian language phrase minestra maritata ('married soup'). Minestra maritata more directly translates to 'wedded broths'. The marriage of its meats and vegetables inside of its broth is the only matrimony relevant in this context.