Now the fall has definitely arrived here in Sweden then it is really nice to have different kinds of soups. I have always been very fond of minestrone soup, it is just like all Persian soups a good and satisfying meal. You can make minestrone soup completely vegetarian or as I have chosen here to have meat in it. Have said and written it before, recipes are not carved in stone as we say here in Sweden, you can experiment freely. The only thing I think of when I cook is that it has to suit the taste bud of my family.
Replace chicken stock with a vegetarian option if you prefer. Do not be afraid of so many different ingredients. This recipe is enough for 10 servings. I freeze what we do not eat in smaller portions which are handy to have in the freezer. There is something special about soups! It does not get as good with small amounts 😊 Like Iranians, it’s a must to pour some squeezed lemon over the soup, that’s when it’s going to be really good!
Mise a place applies. Real chefs prepare everything in advance. It is usually said that when the chefs start cooking they do not use the knife. That means everything is washed, chopped, etc.
2 large carrots (136 grams), diced
2 stalks celery (160 grams), diced
1 large onion (130 grams), diced
1 large potato (200 grams), diced
4 large garlic cloves, chopped well
130 grams haricot’s verts, cut into smaller pieces
130 grams of fennel, diced
160 grams of zucchini, diced
130 grams of kale or plain cabbage, shredded
130 grams of pasta (I used campanelle)
500 grams of minced meat
2 teaspoon salt
1/4 of a teaspoon black pepper
1 teaspoon turmeric
1/4 of a teaspoon of cumin mint
1 teaspoon of ground limo omani (Persian dried lime)
1 teaspoon of peppers
1/4 of a teaspoon cinnamon
3 tablespoons tomato paste
1 liter of chicken or vegetable stock
2 pieces of fond of the chef or bouillons (Chicken or vegetarian option)
1 Bay leaf
1 jar of crushed tomatoes (400-450 grams)
190 grams of cooked chickpeas
190 grams of cooked kidney beans
300 grams of cooked small white beans
- Wash, peel all vegetables. Dice carrots, celery broths, and onions.
- Dice the potato and let it rest in cold water, set aside.
- Shred kale or plain white cabbage.
- Dice zucchini and set aside.
- Cut the haricot’s verts into smaller pieces.
- Press the garlic and set aside.
- Open the bean cans and rinse the beans properly, set aside.
- Start by frying the minced meat. Use half the spice mixture and set aside.
- Heat a large saucepan with some real butter and some tablespoons of oil. Fry onions for 5-7 minutes before adding diced celery and carrots, called mirepoix or the Holy Trinity in cooking.
- Season with the rest of the spice mixture. Continue frying it all for about 5 minutes before adding half of the stock. Bring it to a boil.
- Add diced fennel and bay leaf. Put on the lid and allow to boil for a few minutes.
- Add the diced potatoes, zucchini, tomato purée, crushed tomatoes, the rest of the stock and the fried minced meat. Stir and add the shredded cabbage. Put on the lid and let it simmer on low heat for about 10 minutes.
- Add the bouillons or “fond de chef”, stir, put on the lid and simmer for another 5 – 7 minutes.
- Add the haricot’s verts, beans and, pasta.
- Let it simmer until the pasta is ready, I used campanelle which takes about 10-12 minutes. It’s great to use regular spaghetti that you cut into smaller pieces or other pasta you prefer.
- Add more water if necessary.
The soup is ready. Serve with hot sandwiches or a nice, tasty bread with different kinds of cheeses!
Minestrone soup comes from Italy and literally means the mixed soup. In the Italian cuisine, the minestrone soup is known as “cucina povera” – “poor cuisine”. Meaning that the dish has a rural and rustic root. There is not one universal recipe for minestrone because you usually cook the vegetables you have at home. It may be vegetarian or contain meat. You can have rice or pasta. In addition to that, it is made differently depending on the region.