Bean soup (Minestra)

Bean soup (Minestra) is a traditional dish that is part of my family's culinary heritage for three generations. Although I do not know if it has a direct connection to recipes from Italy, this dish offers an authentic and comforting flavor, ideal for chilly days. In this detailed guide, I will show you how to prepare this delicious soup step by step to achieve a perfect result.

Preparation time: 30 minutes
Cooking time: 1 hour and 30 minutes
Total time: 2 hours
Number of servings: 6

Ingredients:

- 300 g dried beans
- 1 large onion
- 2 carrots
- 1 parsley root
- 1 small celery root
- 1 bell pepper
- 2 medium potatoes
- 50 g spaghetti (optional)
- 2 tomatoes (or canned)
- 1 tablespoon of tomato paste
- 2-3 tablespoons of oil
- salt (or vegetable seasoning)
- pepper
- fresh dill
- cheese (for serving)

Preparation instructions:

1. Preparing the beans: Choose the dried beans, removing any impurities. Place the beans in a bowl of cold water and let them soak overnight. This will reduce cooking time and aid digestion.

2. Boiling the beans: The next day, drain the beans and rinse them well. Place the beans in a pressure cooker and add water. Boil for about an hour, until the beans become soft.

3. Preparing the vegetables: Peel the onion and chop it finely. Peel the carrots, parsley root, celery, and bell pepper. Cut them into small cubes or grate them, depending on your preference. I prefer to chop them so they are visible in the soup.

4. Sautéing the vegetables: In a large pot, add the oil and sauté the onion for 2-3 minutes until it becomes translucent. Add the carrots, parsley root, and celery, continuing to sauté the mixture for 3-4 minutes to enhance their aroma.

5. Adding water: Pour a cup of water into the pot and let it boil for 10-15 minutes. This step will help extract the flavors from the vegetables.

6. Completing the soup: Add the boiled beans, diced potatoes, and if necessary, add more water to achieve the desired consistency (our soup is usually thicker). Season with salt and pepper to taste. Let it boil for 15-20 minutes until the potatoes are soft.

7. Finalizing the soup: Add the spaghetti (if using) and diced tomatoes along with the tomato paste. Let it boil for another 10 minutes, stirring occasionally. Finally, add the chopped dill and let it boil one last time.

8. Serving: The bean soup is served hot, with strips of cheese added to the plate for extra creaminess. You can also accompany it with red onion or pickles for a touch of freshness.

Practical tips:
- If you want to add a smoky flavor, you can include smoked ham hock, ribs, or sausage in the soup. Add these ingredients along with the vegetables to allow them to transfer their flavor.
- Bean soup keeps well in the fridge, and the flavor intensifies each day, making it perfect for preparing in advance.
- Vary the vegetables according to the season or personal preferences – zucchini or cauliflower can add a unique touch!

This bean soup is not only a simple recipe but also a symbol of family traditions, bringing together tastes and memories. Enjoy your meal!

 Ingredients: 300 g Dried beans, 1 Onion, 2 Carrots, 1 Parsley root, 1 Parsnip root, 1 Small celery, 1 Bell pepper, 2 Medium potatoes, Spaghetti (about 50 g), 2 Tomatoes (or canned), 1 Tablespoon broth, Oil, Salt (or vegetable), Pepper, Dill, Cheese

 Tags:  bean soup vegetables tomatoes