Minestrone

Minestrone- classic Italian soup made from fresh seasonal vegetables: potatoes, carrots, onions, celery, zucchini, sweet peppers, zucchini, different types cabbage (broccoli, cauliflower), tomatoes, asparagus, pumpkin... What more vegetables- all the better! In addition, legumes (usually beans) are added to minestrone. The word itself " minestrone" can be translated from Italian as " monster ". And indeed, this is a rich, thick, tasty and unusually beautiful soup, thanks to the colorful vegetables.

MINESTRONE RECIPE

NECESSARY:

½ tsp. dried rosemary
3 sprigs fresh thyme
2 cloves garlic
1 fennel
1 stalk of celery (large)
1 PC. onions
400 g white beans (washed, canned or pre-cooked)
100 g cauliflower florets
100 g broccoli
1 bell pepper
100 g pumpkin
2 carrots
200-250 g medium zucchini
100 g tomatoes
Salt, black pepper, dry oregano, garlic oil, pesto sauce, fresh basil to taste

HOW TO COOK:

1. Fry rosemary, thyme and garlic in a saucepan with olive oil.

2. Chop the carrots onion, fennel, celery per medium cube. Add it to the saucepan and simmer. After 1-2 minutes, remove the garlic. Throw in all the other vegetables, cut into the same medium cube: zucchini, bell pepper, pumpkin, asparagus, tomatoes and disassembled into inflorescences: broccoli and cauliflower.

3. Salt and pepper. Add some dried oregano. Simmer everything together for another 1-2 minutes.

4. Fill boiled water- about 2 liters. The main thing is not to overdo it with water; the soup should be thick and rich.

5. Bring to a boil and leave to simmer for a few minutes until the broth is fully saturated with vegetable aroma. Add white beans. Let it boil. While stirring, you need to make sure that the vegetables do not overcook, so adjust the cooking time.

6. Pour about 1/3 of the soup into a separate saucepan and puree with a blender. Mix both parts of the soup. Then the density Minestrone it will turn out right - a real “monster”.

7. Cover the boiling soup with a lid, remove from heat, and let simmer for 30 minutes.

8. Add a little garlic oil for piquancy.

9. Serve hot. Pour into bowls, sprinkle with thinly sliced ​​basil leaves and top with Genoa pesto.

Italian minestrone soup is made from vegetables, adding bacon or ham if desired. Necessary components of this thick soup are also pasta or rice.

There are many varieties of this original rich dish, and we will offer two various options, each of which is good in its own way.

Recipe for Italian classic minestrone soup with pasta

Ingredients:

• paste – 55 g;
• potato tubers – 160 g;
• zucchini squash – 290 g;
• onion – 110 g;
• carrots – 75 g;
• sweet bell pepper different colors– 160 g;
• garlic – 1 clove;
• fresh tomatoes– 220 g;
• (optional) – 110 g;
• purified water – 1.4 l;
• – 120 ml;
• ham – 120 g;
• salt - to taste;
• hard cheese for filing.

Preparation

The most time-consuming part of making minestrone is preparing the vegetables. But the aesthetic appearance of the soup depends on how this stage is performed, and, as is already known, the more appetizing the dish looks, the tastier it is. So let’s be patient and get started. Peel and chop the onions and carrots into small, neat cubes. We remove the stalks and cores with seeds from the bell peppers and cut them into strips. Wash the zucchini, wipe dry, cut in half, remove the core, and cut the remaining pulp into small cubes. If the fruit is ripe enough, it is better to first cut off the top skin. Wash the tomatoes, make a cross-shaped cut on the surface, scald with boiling water and remove the skin. Then cut them into small cubes. We clean the potato tubers, chop them into neat cubes and pour them in for a while. cold water, and cut the garlic into slices.

Into a frying pan with slightly warm olive oil add onions, carrots and chopped ham and simmer over medium heat for five minutes. Then add the peppers and garlic and fry for the same amount of time. Now add a little more oil, add the zucchini and simmer, stirring, for another fifteen minutes. Next, throw in the tomatoes, fry for five minutes, and transfer the contents of the frying pan into the pan. Pour in the purified cold water, heat to a boil, throw in potatoes, salt, italian herbs and cook over moderate heat for fifteen minutes.

Next, use a slotted spoon to remove some vegetables into a bowl, puree the remaining ones in a blender, and add the paste. Boil for three to five minutes, return the vegetables in pieces, reheat and serve. Season the soup when serving fresh basil and grated cheese.

Vegetable minestrone soup - a classic recipe with rice and cabbage

Ingredients:

• rice groats – 90 g;
• potato tubers – 250 g;
• zucchini squash – 300 g;
• onion – 110 g;
• carrots – 90 g;
• celery – 90 g;
• cabbage – 300 g;
• green peas – 200 g;
• canned beans – 200 g;
• fresh tomatoes – 500 g;
• bacon (optional) – 110 g;
• purified water – 2.4 l;
• olive oil – 65 ml;
• a mixture of Italian herbs - to taste;
• ground black pepper - to taste;
• salt - to taste;
• fresh herbs basil for serving;
• hard cheese for serving.

Preparation

To prepare minestrone, let's prepare everything essential vegetables. Finely chop the cabbage, peel and cut potato tubers and zucchini into medium-sized cubes, and carrots and celery into small cubes. We also grind fresh tomatoes, after scalding them with boiling water and removing the skin. Laying it down prepared ingredients into a saucepan, fill them with purified water, heat to a boil, cover with a lid. Reduce the heat intensity to minimum and cook the vegetables for one and a half hours.

Now add finely chopped onions sautéed in olive oil and, if desired, fried bacon, add thoroughly washed rice cereal, green pea, canned beans, season the soup to taste with salt, ground black pepper and a mixture of Italian herbs, keep it over moderate heat until the rice is ready, turn off the stove and can serve, seasoning the dish with fresh herbs and grated hard cheese.

Each country has its own signature first course. For example, among the Eastern Slavs, borscht is traditional, the Spaniards are proud of their gazpacho soup, Georgians love lobio, but Italians simply adore rich and thick minestrone. Translated from Italian, the name of this dish means “big soup.” And the Italians themselves proudly call him “monster.” And all because its components are quite a lot of the most variety of ingredients. Mainly seasonal vegetables, which can be bought on the market at this time of year. It is very difficult to talk about any specific recipe. Indeed, depending on the season, the composition of the soup changes. There is, of course, a traditional set. These are necessarily beans, which are added at the very end of cooking. And also carrots, onions and celery, or, as the Italians call it, soffrito, which are cut as small as possible. The rest of the vegetable set depends on the season and the preferences of the housewife. Probably, it is precisely this versatility that the Italians value in their “soup”. Minestrone is quite filling and satisfies hunger perfectly. They prepare this first meal in a large bowl, and then everyone is invited to the table. Minestrone is also called the soup of long-livers. And this is also no coincidence. After all, enjoying healthy food, pleasant communication, receiving exclusively positive things, a person lives longer. Do you want main secret cooking minestrone? This, oddly enough, is unhurried. Once upon a time, this soup took about 6 hours to prepare. Now the time has been reduced by almost half, probably thanks to modern technologies. But every Italian chef clearly knows how to cook real italian soup minestrone, you need to slowly simmer all the ingredients over low heat. If you fry or stew vegetables, do it slowly too, so that each product plays its own violin in this wonderful orchestra.

Ingredients (for a 3 liter saucepan)

• 4 chicken wings for broth + water or 2 l. ready chicken broth;
• 2 medium carrots;
• 2 onions;
• 2-3 stalks of celery;
• 300 g green beans;
• 1 large red bell pepper;
• 2 large fleshy tomatoes;
• can of canned beans;
• 0.5 tbsp. durum wheat pasta;
• Italian spices: dried basil, oregano;
• 2-3 sprigs of green basil;
• a little olive oil;
• salt, black ground pepper, a small ring of red hot pepper.

for croutons and serving minestrone:

• half a baguette;
• 50 g parmesan;
• 2-3 cloves of garlic;
• a little olive oil;
• spices.

How to cook Italian Minestrone soup, classic recipe with photos

1. Chicken legs rinse in cool water, dry with a paper towel. Do not pour into a cast iron pot a large number of olive oil, put the legs in there and fry them until light golden brown crust.

2. Next, pour purified water into the pot and cook the broth under the lid over low heat for 40 minutes. Italian minestrone soup is essentially vegetable. Therefore, we will not use chicken meat later. If you wish, you can not cook the chicken at all, but prepare the soup exclusively on vegetable broth.

3. While the broth is cooking, let's prepare the croutons, with which we will serve the minestrone. Cut the baguette into small pieces, brush them lightly with olive oil, sprinkle with salt and pepper.

4. Now let’s prepare soffrito, which is the basis for many Italian dishes. Peel the carrots, onions and celery. Rinse and chop very finely.

5. Fry chopped vegetables or soffrito in olive oil. We remember that minestrone cannot be rushed, so we do everything slowly but thoroughly. Roasted vegetables make the soup brighter, heartier and richer.

7. The first new ingredient will be added. green beans. Rinse it in cool water and remove excess liquid paper towel and cut into pieces approximately 2 cm long. Place the prepared beans in the pan and continue to simmer the dish over low heat.

8. Next, peel the bell pepper, rinse it and cut it into small cubes. In order for minestrone to be bright not only in taste, it is better to choose red pepper. Add pepper to soup. We also add spices. Salt to taste.

9. Now tomatoes. Wash the tomatoes, remove the skin from them. This is very easy to do if you literally put them in boiling water for a minute. Next, cut the tomatoes into cubes. Add tomatoes to soup.

10. Now add the pasta. Cook them until al dente (half cooked). After turning off the soup, the pasta will cook on its own and will not turn into porridge.

11. Mix all ingredients in a saucepan. It can be seen that the minestrone turns out to be quite thick. In general, Italians believe that the thicker the food, the better. It should even hold a spoon.

12. Clean washed green basil finely chop and also send in minestrone.

13. Now add the canned beans to the pan. Let the soup boil a little and turn it off. Cover with a lid and let it brew.

14. Minestrone soup, a classic recipe with a photo of which was kindly provided for your consideration, is ready! Pour the infused soup into beautiful plates, decorate with thin petals of Parmesan cheese and serve with croutons. Italians prepare a lot of minestrone so that it is sure to remain for the second day. It’s not for nothing that it’s also called second-day soup. It is after a day that Italian minestrone soup acquires a special chic and richness. Giving their flavor to the broth, the vegetables become incredibly tasty. Bon appetit!

Minestrone is vintage Italian recipe. If you translate its name, it will sound like “big soup.” Apparently, this is due to its composition, which includes a large number of ingredients.

During its existence, this dish has often undergone changes in the recipe, and today there are many options for its preparation. But at the same time, the soup must be thick and contain a large amount of vegetables.

From our article you will learn how to cook properly real soup minestrone, you will find several step by step recipes his preparations!

Brief history and composition

This dish appeared in Italy around the 15th century. and at that time it was considered food for the poor. And, indeed, at that time the composition of the soup did not differ in particular variety and taste.

They only entered legumes(beans, lentils, peas), onions fried in lard and various greens.

Europe became acquainted with potatoes and tomatoes only in the 16th century. They were immediately included in the recipe for the dish, which gave it great piquancy.

In the 17th century, when during one of the summer periods there was a severe drought, and most of the vegetables died, we tried adding them to those left over from last year pasta. This option has taken root well and is used today.

The recipe was later supplemented zucchini, carrots, fennel, garlic, parmesan, tomato paste, pesto sauce and other ingredients.

IN various areas Countries have developed their own peculiarities in preparing this dish. Some add chicken, others bacon, rice and other foods.

Features and traditions of use

Minestrone is a dish that is prepared only from fresh local vegetables. This means that the recipe for the classic Italian vegetable minestrone soup uses those seasonal plant crops that are in this moment grow on garden plots and are sold in markets.

Although Italians are very particular about recipes and, as a rule, do not accept any substitutions, they consider changing the composition of this dish quite acceptable.

Many soups are usually served hot, immediately after preparation.

On the pages of our website you will also learn. We'll tell you all the secrets of preparing a traditional Italian dish!

Do you know how to properly cook real risotto? Cooking recommendations popular dish Look for Italy.

How to cook

Since the composition of the dish depends not only on the time of year, but also on culinary traditions locality of Italy in which it was prepared, there are currently a large number of its recipes, and some have significant differences among themselves.

Traditional

Ingredients:

• Carrots (large) – 2 pcs;
• Zucchini (small) – 1 piece;
• Tomatoes (small) – 5 pcs;
• Celery petioles – 3 pcs;
• Leek – 1 piece;
• Peas (frozen) – 400 g;
• Garlic (large) – 3 cloves;
• Parmesan – 200 g;
• Olive oil – 100 ml;
• Tomato paste – 100 ml;
• Thyme (dry) – 10 g;
• Basil (fresh) – 1 bunch;
• Broth (vegetable) – 3 l.

How to cook:

• Cut carrots into small cubes, zucchini thin slices, leek rings, celery stalks in small pieces;
• Heat oil, preferably olive oil, in a deep frying pan, add the prepared vegetables and simmer them for about half an hour. At the end add chopped garlic to them;
• Peel and chop the tomatoes;
• Place the stewed vegetables in a large saucepan, add broth, tomatoes, canned beans, tomato paste and cook for 40 minutes, add thyme, salt and pepper;
• Add a little to the plates with the finished soup grated cheese and chopped basil.

With beans

Components:

• Potatoes – 200 g;
• Zucchini (small) – 1 piece;
• Carrots (medium) – 2 pcs;
• Onion – 1 piece;
• Tomatoes (medium) – 4 pcs;
• Beans (asparagus) – 200 g;
• Garlic (large) – 3 cloves;
• White beans (canned) – 300 g;
• Olive oil – 100 ml;
• Green onions – 100 g;
• Greens – 1 bunch;
• Broth (vegetable) – 3 l.

How to cook:

• Potatoes, carrots, zucchini and green beans should be cut into small cubes and placed in boiling broth;
• Grind half the white beans in a blender along with the brine, combine with the rest, add to the pan and cook for about 40 minutes;
• Finely chop the onion, chop the tomatoes and garlic;
• Heat oil in a frying pan, fry the onion, add tomatoes and garlic to it and simmer for 15 minutes;
• Combine the boiled vegetables with the sauce, add salt and pepper and cook for another 20 minutes;
• Before serving, season the soup with chopped green onions and greens.

With Chiken

Ingredients:

• Chicken (fillet) – 500 g;
• Zucchini (small) – 1 piece;
• Carrot (medium) – 1 piece;
• Petiole celery – 1 piece;
• Cauliflower – 300 g;
• Tomatoes (medium) – 4 pcs;
• Onion (medium) – 3 pcs;
• Cheese – 100 g;
• Water – 5 l;
• Basil – 1 bunch;
• Italian herbs – 10 g.

How to cook:

• Pour water into a saucepan and boil chicken fillet and take it out;
• In the pan where the broth was cooked, put zucchini, carrots, celery, onions and tomatoes, chopped into small cubes and cook for about half an hour;
• Add to boiled vegetables cut cauliflower, green peas, Italian herbs into florets and cook for another 15 minutes;
• Cut the chicken fillet into small pieces and place in a saucepan;
• Divide the prepared soup into portions and sprinkle each with grated Parmesan and chopped basil.

With added bacon

Ingredients:

• Bacon – 300 g;
• Potatoes – 200 g;
• Zucchini – 300 g;
• Sweet pepper and chili - 1 pod each;
• Celery (stem) – 3 pcs;
• Tomatoes (medium) – 4 pcs;
• Green peas (frozen) – 400 g;
• Tomato paste – 100 ml;
• Garlic (large) - cloves;
• Olive oil – 100 ml;
• Parmesan – 100 g;
• Greens – 1 bunch;
• Water – 3 l.

How to cook:

• Pour olive oil into a pan and simmer bacon, cut into small strips, for 5 minutes;
• Peel all vegetables and cut into small cubes;
• Add the onion, celery and pepper mixture to the bacon and simmer for about 15 minutes;
• Place the remaining vegetables and tomato paste into the pan, pour out the water and cook for 40 minutes. At the end of cooking, add chopped garlic;
• Season the prepared dish with grated Parmesan and chopped herbs.

With pasta

Components:

• Potatoes – 300 g;
• Zucchini (small) – 1 piece;
• Squash (small) – 1 piece;
• Carrots (medium) – 2 pcs;
• Celery (stem) – 2 pcs;
• Porcini mushrooms or champignons (fresh) – 300 g;
• Onion – 1 piece;
• Green beans – 300 g;
• Tomatoes in tomato – 500 g;
• Pasta – 300 g;
• Olive oil – 100 ml;
• Provençal herbs – 10 g;
• Basil – 1 bunch;
• Broth (chicken) – 5 l.

How to cook:

• Place a mixture of zucchini, squash and mushrooms, cut into small cubes, into a large cup, add half the olive oil, salt, mix well, place on a baking sheet and place in the oven, heated to 180 degrees for 20 minutes;
• Pour the rest of the oil into the pan and fry the chopped carrots, onions and celery stalks in it;
• Combine baked and fried vegetables, pour broth over them and boil;
• Add chopped potatoes to the pan green beans, peeled tomatoes, pasta, Provencal herbs and cook for another 20 minutes;
• IN ready soup add parmesan pieces and chopped basil.

Minestrone is the most popular soup originating in Italy. It is so associated with first courses that outside the republic, when they say “Italian soup,” they undoubtedly mean minestrone. It is based on broth, vegetables and legumes. Italians prepare it with seasonal products, but it is still allowed to use frozen peas or beans.

Healthy ingredients are a very significant plus of the dish. Minestrone is not just a soup. This is a symbol of Italian nutritional principles. Do you want to know how it came to be and how to make classic minestrone in your kitchen? Then you are welcome to the article.

Minestrone has very ancient origins. We were still preparing vegetable soup based on onions, garlic, carrots, asparagus, lentils and mushrooms. Additional Ingredients were added over the centuries due to new advances. For example, potatoes and tomatoes became part of the dish when they “arrived” in Italy after the discovery of America in the 16th century.

Initially, minestrone was a humble soup, which was prepared mainly from leftover main courses or from the cheapest vegetables. It was an everyday food, and not an option for a wedding or holiday table.

The modern lack of a strict recipe for soup is explained by the fact that the ingredients for it were never prepared in advance. In other words, if a person bought chicken in order to then fry it and eat it, then they did something different with minestrone. The components that were available in the house were used.

Between the 17th and 18th centuries italian chefs glorified the first dish outside the republic. But even today, soup is perceived as a tribute to peasant tradition.

Its name literally translates to “that which is served” (as food). The first application of the term "Minestrone" to vegetable soup dates back to the 18th and 19th centuries.

The recipe for the dish depends on the region of preparation. Classic minestrone (Minestrone classico) is rather a relative concept, since there is no consensus among culinary specialists on its composition. But the main components are strictly regulated: broth, beans, onions, celery, carrots and tomatoes. Although conservatives advocate the absence of “non-European” vegetables (tomatoes, potatoes) in the dish.

Some prefer to cook minestrone in water, others choose meat broths. Some people complement it with pasta, others prefer rice. Its consistency ranges from thick and dense (close to stew) to very liquid. Eg, classic version contains more broth than Minestrone alla genovese. The latter also contains Pesto sauce.

In fact, recently the word minestrone has become synonymous with the phrase “mix it all.” But, of course, modern cooks do not use leftover food from previous meals, but prepare in advance fresh vegetables planning to make soup. Today it is eaten not as a main course, but as a light first course that opens a hearty lunch.

Classic recipe

Each region of Italy has its own classic minestrone recipe. But there are no significant differences. Only a few ingredients change. We invite you to prepare the most popular winter version of the dish in the republic. Taking into account the peculiarities of our climate, it is better for domestic housewives to create their delicacy in the second half of summer.

So, we will need:

• Water – 700 ml;
• Cauliflower – 400 g;
• Tomatoes – 350 g;
• Potatoes – 330 g;
• Pumpkin – 250 g;
• Fresh beans – 200 g;
• Green peas, fresh or frozen – 200 g;
• Leek – 150 g;
• smoked – 110 g;
• Zucchini – 100 g;
• Onion – 80 g;
• Carrots – 80 g;
• Celery – 60 g;
• Olive oil – 60 g;
• Rosemary – 6 g;
• Parsley – 5 g;
• Ground black pepper – 2 g;
• Garlic – 1 clove;
• Bay leaf – 2 pcs.;
• Salt and nutmeg taste.

Before starting the process, you need to wash and dry all the vegetables. Rosemary and laurel sprig - tie tightly with kitchen string so that during cooking the herb leaves do not end up in the soup

How to cook

First, peel the pumpkin and remove the seeds and fibrous pulp using a spoon. Cut pumpkin and zucchini into cubes. If fresh beans in pods, then extract the beans from them.

Divide the cauliflower into inflorescences. Cut the white part of the leek into thin rings and the pancetta into cubes.

We also turn peeled potatoes and tomatoes with the skin and stalk removed into cubes. Chop carrots without skin, celery and onion as finely as possible, parsley – coarsely.

Now all the ingredients are prepared, and you can proceed to the main stage. In a saucepan with non-stick coating and fry carrots, onions and celery in olive oil on high sides for 7-8 minutes. It is necessary to avoid burning vegetables to the bottom of the container.

Add crushed garlic and pancetta without turning off the heat. The latter serves to flavor the soup. We also put a bouquet in the pan herbs. Leek rings with a small amount Mix water (about 50 ml) with the resulting mass and simmer over low heat for about 10 minutes.

The next components that go into classic minestrone are pumpkin and beans. Cook the dish over moderate heat for another 10 minutes, stirring occasionally.

Next come the potatoes, cauliflower, zucchini, nutmeg, salt and pepper. Received vegetable mixture cook for about 5-6 minutes. Pour green peas and tomatoes into the pan, add the remaining water and cover with a lid. Cook the minestrone over moderate heat for about 30 minutes, remove the garlic and do not remove from the heat for another 15 minutes.

A few seconds before removing the container from the stove, add parsley. We remove the bouquet of herbs and mix thoroughly so that the vegetables are saturated with each other’s aromas.

If you prefer more liquid soups, then add some boiled water to it. Your minestrone classic recipe ready! In Italy, the soup is sprinkled with olive oil or grated before serving.

Minestrone can be stored in the refrigerator in a container with a tight-fitting lid for no more than 3 days. Although, like many Italian soups, it gains maximum rich taste by the second day. If desired, you can extend its shelf life by freezing.

How to change a recipe

Minestrone is very universal dish. It is quite possible to replace the proposed vegetables with those that you prefer. Or, on the contrary, add something else. For example, broccoli, cabbage, spinach, mushrooms. And this list can be continued endlessly. But it must be emphasized that Italian chefs never put arugula in soup and Brussels sprouts , as they interrupt the taste of other vegetables. Chicory and artichokes are also illegal. Their presence will only impart unnecessary bitterness.

Those who prefer soups with pasta or rice should add the necessary component during the cooking process. In this case, until the minestrone is ready, there should be as much time as it takes to prepare the selected ingredient.

Minestrone with chicken differs from the classic only in the presence of cubes chicken breast added during the cooking process. The Genoese version of the soup is enriched with Pesto sauce at the end of the process.

Possible errors during cooking

Modern shops are filled huge variety products all year round. Illiterate selection and subsequent processing of components are the main causes of errors in preparing vegetable soup.

To prevent your dish from becoming an unsightly, tasteless slurry, remember that:

1. Do not use frozen vegetables. Yes, it is very convenient and greatly reduces cooking time. But they change the taste of the soup for the worse. The only exception can be green peas. The use of legumes in the form of canned food is also strictly prohibited.
2. It is not allowed to add bouillon cubes to minestrone. The aroma of the first course with a bouquet of vegetables does not require additional chemicals. The only acceptable flavor enhancers are herbs (rosemary, sage, bay, thyme, parsley, basil, celery leaves), as well as salt and ground black pepper. The color of the broth is adjusted by products. For example, a decoction of unpeeled onions has a golden hue, tomatoes give a rich red color
3. There is no need to limit the variety of components. In Italy it is usually used maximum amount seasonal vegetables. In autumn, in addition to standard ingredients, pumpkin, cabbage, and broccoli are used. Some cooks even add mushrooms.
4. The size of the chopped vegetables also matters. Heavily crushed fruits turn minestrone into a puree-like mass. Vice versa, large pieces are not completely imbued with the overall aroma of the soup. If beans are added, then when cutting the remaining vegetables, they are guided by their size. If not, cut everything into cubes with a side of 1.5 cm.
5. The taste of the dish is always enriched additional components . These include: pasta from durum varieties, egg noodles, rice, pearl barley, toasted bread or croutons rubbed with garlic.

Calorie content and benefits

Minestrone is considered one of the most healthy soups. It is included in diet menus for weight loss, since its caloric content classic dish extremely small and amounts to about 39 kcal per 100 g.

Nutritional value is distributed as follows:

• Proteins – 1.7 g;
• Fats – 1.3 g;
• Carbohydrates – 5.4 g.

Low salt soup is great for keeping levels under control blood pressure. Rich in potassium, it helps diversify the diet of people suffering from hypertension.

Short glycemic index Minestrone has a positive effect on metabolism and makes the soup useful for feeding patients with diabetes.

Now you know everything about the most popular, healthy and simply delicious Italian soup. Live with humor, travel spontaneously and remember: “There is nothing better in the world than cooking minestrone in the summer!”

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