Recipe: Minestrone

Minestrone recipe, and long live the rich and generous Italian cuisine. I love this pasta cooked in all these vegetables. I prepared it with a nice oxtail, my soup was tasty and no need for industrial broth. Well, I admit that I am alone for this soup, because my daughter wants me to grind the soup at all costs, with a minestrone should not be overdone. I therefore take advantage of his absence to make the queen of soups, the minestrone. I’ll eat it all weekend and freeze the rest.

Recipe ingredients

  • Minestrone recipe for 8 people:
  • 1 Oxtail (optional)
  • 2 stalks of celery
  • 1 leek
  • 250 gr of green beans
  • 1 tablespoon of olive oil
  • 2 large tomatoes
  • 1 fennel
  • 250 gr of Casereccia pasta
  • 1 onion
  • 70 gr of tomato paste
  • 1 teaspoon of coarse salt
  • 8 heads of basil + ten small leaves for decoration


  1. Heat a casserole dish with olive oil.
  2. Grill the oxtail on all sides (optional, but it avoids adding broth)
  3. Rinse the vegetables with plenty of water.
  4. Thinly slice the celery stalks, leek and onion, place in the casserole dish.
  5. Remove the core from the tomatoes and add to the preparation.
  6. Slice the turnip and fennel into rings, then cubes, then add.
  7. Season generously with salt and pepper.
  8. Pour the water so that the vegetables bathe in the soup.
  9. Add the tomato concentrate.
  10. Wash then add the basil heads.
  11. Simmer for 60 minutes.
  12. Add the Casereccia pasta and cook for another 30 minutes.

Preparation time: 30 minutes

Cooking time: 1 hour (s)
Number of people: 8

4 star rating: 1 review

What wine to drink with: Minestrone

My favorite wine for this recipe: Red Chianti Grape Sangiovese, canaiolo
Temperature between 14 ° and 15 °

Ingredients Tomatoes Seize the herbs Zoom Soup

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