Italian Cuisine

Minestrone

Cuisine: Italian Servings: Serves 10 Created by Stefano Manfredi

Looking for a truly hearty meal? You might also like our minestrone soup recipe. Or, take a look at our collection of culturally diverse soup recipes.

Ingredients

¼ cup extra virgin olive oil
2 onions, diced
8 cloves of garlic, each cut into 3-4 pieces
1 sliced celery heart (including the tender light-green leaves)
2 large or 4-5 smaller carrots, peeled and chopped into bite-sized pieces
2 cups Savoy cabbage, chopped into bite-sized pieces
2 bay leaves
1 cup fresh flageolet beans, or equivalent other fresh or cooked beans
350g of peeled and diced waxy potatoes
200g peeled Italian tomatoes, mashed
150g spinach, roughly chopped
1 cup parsley, roughly chopped
100g of carnaroli rice
Salt and pepper
60g parmesan rind, cut into 1cm cubes
Freshly grated parmesan

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Preparation

Heat the olive oil in a heavy bottom soup pot. Add the diced onions, garlic, celery heart, carrots, cabbage and bay leaves. Lightly fry the vegetables for 2-3 minutes making sure they don’t colour.

Add the beans, potatoes and tomatoes and stir. Cover the ingredients with water. Once the soup comes back to the boil add the rice and turn down to a simmer. Add a couple of good pinches of salt and stir. Keep simmering for 20-25 minutes until the rice has cooked.

Add the spinach, parsley and parmesan rinds and simmer for another 5 minutes. Turn off the heat, correct seasoning with salt and freshly ground pepper and serve with plenty of grated Parmesan and crusty bread. It’s much better the day after.

Italian Restaurants

Displaying 10 of 2156 Italian Restaurants.

Restaurant		Suburb
1.	The Beresford Hotel	Surry Hills
2.	Cellar 47	Shepparton
3.	Valentino's	Northbridge
4.	Smithfield Tavern	Smithfield
5.	Benny's Bar & Cafe	Fremantle
6.	Universal Bar	Northbridge
7.	Arch Rival	Palmerston
8.	Railway Hotel	Fitzroy North
9.	Vibe Cafe Restaurant	St Kilda
10.	Morning Star Estate	Mt Eliza

04 Jun 2011 12:46 AEST

Velvet

Central Vic

Printing recipe

Maecus, if you go to the top of the page, and click 'print' (next to the 'email to a friend'), the recipe will appear in a separate window excluding comments, etc. YOu should then be able to save as an .xps, .pdf, etc.

03 Jun 2011 12:50 AEST

ili

maecus, just highlight the wanted text, click on File, down to Print, and click Selection, then click Print, and you only will have the actual receipe (or whatever you select) printing. This is what I did, perfect result.

31 Jul 2010 04:28 AEST

gianni

Dalton

not a minestrone

My Italian family has been making minestrone for ages. Our recipe is the best. This is a small variation and it shouldn't be called minestrone. We use many more vegetables and switch gas off and let the pot rest to finish the cooking to avoid burning vitamins with the hot stove.

10 Jun 2010 12:03 AEST

Kaz

Surfers Paradise

Bellisimo

Fantastic, everyone asked for seconds, comments where - its just perfect....

03 Jun 2010 01:08 AEST

Lara

Hawthorn

Carnarolin Rice

@ Thea Matto - you can get carnaroli from good delis - most people will have no clue what it is. It's a short grain rice with fantastic texture. I bought mine from the Camberwell Market deli.

03 Jun 2010 01:06 AEST

Lara

Hawthorn

No Minestrone quite like it!

I was suspicious of all the leafy things and rice in minestrone - I used to cook them thick and brothy with pasta and now I know what I've been missing. The most delicate balance of flavours - go spend on carnaroli rice, it's worth it!

31 May 2010 08:20 AEST

maecus

Could the presentation of the recipe be simplified for the print version, like excluding the comments and the ads?

31 May 2010 01:45 AEST

Thea Matto

Modbury

Yum

We cooked the soup for the family and they loved it. We used stock instead of water and as we did not know what carnaroli rice was we used risoni. When the grandchildren ask for a second plate , you know it is a winner. P.S if anyone out there know what carnaroli rice is please let me know as I could not find it.

30 May 2010 06:37 AEST

Karina

Coldstream

Delicious

What a great, hearty soup, even my 5 year old liked it. Don't forget to drizzle with good olive oil before eating. Yum.

28 May 2010 01:50 AEST

Graeme

Bayswater North

Che cosa posso dire ...

Fantastico!

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