Cherry & Dennis Recipes
Italian Minestrone Soup
意式雜菜豆通粉湯
Recipe overview
Italian minestrone gently simmers onion, carrot, celery, cabbage, zucchini, white beans and small macaroni into a soft family soup suitable for older diners.
01
Ingredients
Main ingredients
- 1 piece onion
- 2 piece carrot
- 2 piece stalks celery
- 300 g Cabbage
- 1 piece zucchini
- 500 g tomato
- 400 g canned white beans
- 120 g dry macaroni
- 2 clove garlic
Stock
- 1400 ml water
Seasoning
- 1 piece bay leaf
- 2 tbsp cooking oil
- 1 tsp salt
- 1 tsp Black pepper
Garnish
- 2 tbsp parsley
02
Tools
- knife
- cutting board
- stockpot
- wooden spoon
- colander
- measuring cup
- measuring spoons
- timer
- ladle
- serving bowl
03
Steps
Step 1
Dice base vegetables
Cut onion, carrot and celery into small even dice.
Step 2
Cut cabbage and zucchini
Chop cabbage small and dice zucchini evenly.
Step 3
Chop tomato and garlic
Chop tomatoes, keep juices, and mince garlic.
Step 4
Rinse beans
Rinse the white beans and drain well.
Step 5
Soften vegetables
Heat oil and cook onion, carrot and celery for five minutes.
Step 6
Add garlic and tomato
Add garlic and tomatoes; cook three minutes.
Step 7
Add water and bay
Add 1400 ml water and the bay leaf; bring to a boil.
Step 8
Simmer vegetables
Add cabbage and zucchini; simmer gently for ten minutes.
Step 9
Add macaroni
Add macaroni and simmer for five minutes until still slightly firm.
Step 10
Add white beans
When pasta is nearly tender, add beans and simmer five minutes.
Step 11
Season and remove bay
Remove the bay leaf, then season with salt and pepper.
Step 12
Garnish and serve
Scatter parsley and ladle the soft soup into four bowls.
Common mistakes
- Starting the heat before mise en place is complete can cause uneven doneness.
- Using the wrong heat or ignoring the stated time can spoil the sauce, meat or vegetable texture.
- Using unwashed tools for raw and cooked food increases cross-contamination risk.
Tips
Measure every ingredient by group before starting.
Taste near the end and adjust salt gradually.
