How to Make MINESTRONE | Italian Soup Recipe

แชร์
ฝัง
  • เผยแพร่เมื่อ 24 ธ.ค. 2024

ความคิดเห็น • 689

  • @AkwelleGene
    @AkwelleGene 3 ปีที่แล้ว +163

    "Not the finger, we need to keep it vegetarian" love your sense of humour Eva :D

  • @ramyaravinuthala8236
    @ramyaravinuthala8236 3 ปีที่แล้ว +155

    I'm indian , I made this soup a while ago and served to my parents , I was skeptical but they loved it 🥰.... we finished the entire pot 😄 , thanks eva , will definitely make it again tomorrow ...best part of this is just tossing ingredients into a pot , soo simple but soo amazing and so so healthy ...😃
    Wow: thank you for all the love 🥰...., I only mentioned my nationality just to show how food brings us all together ❤ ....,

    • @uncopino
      @uncopino 3 ปีที่แล้ว +13

      i’m italian and i always put madras in my minestrone 😄
      i use romanesco broccoli instead of cauliflower, chickpeas instead of beans and onion instead of leak. i make a base with ginger and garlic paste, i put a lot of madras and a little garam masala. i like fusion stuff

    • @Appulaal
      @Appulaal 3 ปีที่แล้ว +3

      @@uncopino may I know what is Madras?

    • @domenicoradogna839
      @domenicoradogna839 3 ปีที่แล้ว +2

      @@Appulaal I hope that he answer becouse now I am courious too, but as an Italian Madras is the old name of Chennai in Tamil Nadu (i know just becouse i visited it)

    • @Appulaal
      @Appulaal 3 ปีที่แล้ว +1

      @@domenicoradogna839 I live in Chennai, Tamilnadu and I wonder why he put lots of Madras (chennai) in minestrone.

    • @golmoshy
      @golmoshy 3 ปีที่แล้ว +3

      @@Appulaal could be a name for curry powder or maybe pre-made sambhar powder?

  • @khazel5362
    @khazel5362 3 ปีที่แล้ว +11

    learned something new - peeling tomatoes without dipping into boiling water - Eva is the best teacher for showing how traditional Italian cusine is prepared - bellisima

  • @RocRizzo
    @RocRizzo 3 ปีที่แล้ว +65

    Every Italian-American family has their own recipe for minestrone. This one looks very good. I’ll have to try it. Those cheese rinds add tons of flavor to whatever you put them in. I try to save mine, but too often I eat them. You also need a nice piece of Pane di Altamira, ciabatta, or any other Italian bread you like.

  • @SabiaCDO
    @SabiaCDO 3 ปีที่แล้ว +44

    Eating Italian Soup made by my Italian wife, while watching this: PRICELESS

  • @kngiht84
    @kngiht84 3 ปีที่แล้ว +59

    It's quite interesting watching Eva re-developing traditional Italian dishes according to what's available in her new country. She preserved the core and techniques while adapting to a different set of ingredients. In a way, it's very reminiscent to how Italian-American food as we know came about.
    Many thanks again to your wonderful videos!

    • @cosettapessa6417
      @cosettapessa6417 2 ปีที่แล้ว +2

      Yeah this is the reasonable thing. The soup carbonara with cream, peas, onion parsley is the abomination 😂😂

    • @Hullj
      @Hullj 2 ปีที่แล้ว +2

      That's what's happened with immigrant cooking all over the world from time. Immemorial. You moved to a new place. They don't have what you're used to so you find a workaround and do exactly what you said. Keep the basic idea and do what you can with it. The first time I came across this personally was having Persians cook for me in Ohio where getting dried limes at that time was absolutely impossible. So they used fresh limes and altered the cooking techniques and volume to most closely replicate. What a dried line would do. What I know now and did not know then is all they had to do was buy fresh limes and leave them on the counter for a couple of months. Again live and learn. I also think it's interesting that Italians in the US not only changed what they cooked, but how they cooked it. And how they served it. You would never find spaghetti and meatballs on the same plate in Italy until fairly recently where restaurants are now serving" spaghetti, meatball and quote. What goes around comes around.

  • @markox0505
    @markox0505 3 ปีที่แล้ว +18

    Good job guys. Here in Liguria we add at the end the "pesto alla genovese". Try it

    • @Remo_lu
      @Remo_lu 3 ปีที่แล้ว +2

      That's the one I know and that's eaten in my country 🙂

  • @DSmith-gs4tr
    @DSmith-gs4tr 3 ปีที่แล้ว +19

    Eva is a gem. Her humor combined with her genuine love for great food makes this channel extra special. She and Harper have found something special with each other. Bravo!

  • @billlester3088
    @billlester3088 2 ปีที่แล้ว +3

    Very good Minestrone, in Napoli we used Broccoli Rabe ,Ditalini, Fava beans but no squash. Brava

  • @analogbunny
    @analogbunny 3 ปีที่แล้ว +62

    I have a recipe book of traditional European "peasant" recipes, and there's like 5 different Italian soups (always made with beans).
    Soup is the best place for someone who's merely ok at cooking to start. Soups are like the piano; easy to learn but years to master. Anyone can put water and some stuff in a pot and make a soup, but an experienced cook will always make a very good soup. I just assume Eva's soups are always amazing 😉

    • @baronesselsavonfreytag-lor1134
      @baronesselsavonfreytag-lor1134 3 ปีที่แล้ว +15

      @Bobb Grimley Eww, find a better attitude

    • @baronesselsavonfreytag-lor1134
      @baronesselsavonfreytag-lor1134 3 ปีที่แล้ว +6

      @Bobb Grimley A perfectly appropriate description of Eva's recipes.

    • @chrismazz75
      @chrismazz75 3 ปีที่แล้ว +2

      Is it the secrets of cucina povera? I have that book..

    • @gaiasgift
      @gaiasgift 3 ปีที่แล้ว

      @Bobb Grimley if parent poster thinks something is amazing, then it's amazing. Their experience is not yours. If you don't like that then continue scrolling.

    • @davidesantillo889
      @davidesantillo889 2 ปีที่แล้ว

      We have thousands of soups

  • @tamellison2334
    @tamellison2334 3 ปีที่แล้ว +13

    🤣🤣🤣🤣IM LOVING THE “COOKING WITH HARPER” EPISODE🤣🤣🤣🤣GREAT JOB HARPER 🤣🤣🤣🤣EVA IS AN AWESOME INSTRUCTOR 👏👏👏👏👏

  • @isabella7s
    @isabella7s 3 ปีที่แล้ว +40

    The beauty of minestrone is that there are so many variations, especially depending on your family's traditional recipes. For example, in my family we use a piece of rind of parmigiano reggiano to give the minestrone more flavor, however, another part of my family adds instead a piece of "cotenna di maiale" (pork skin) with some pork fat.
    Thanks for sharing this recipe, it brought back good memories from home.

    • @captainufo4587
      @captainufo4587 3 ปีที่แล้ว +6

      Mine used the very end of prosciutto

    • @clmarsik
      @clmarsik 2 ปีที่แล้ว +1

      Add both sounds good.

  • @annamariaayyad2891
    @annamariaayyad2891 3 ปีที่แล้ว +16

    We had this often growing up but with ditali pasta. A delicious meal especially with a toasted piece of Italian bread on plate before spooning on the minestrone. So good, thank you Eva.

  • @TRamp94
    @TRamp94 3 ปีที่แล้ว +4

    My nonna always made minestrone for me, I loved it, it was the best! She added extra chard for me because it was the vegetable I enjoyed the most! I miss her so much.

  • @Elle-bu6ou
    @Elle-bu6ou 2 ปีที่แล้ว +3

    Eva is the real deal. She’s so great! I could hear her talk all day

  • @lissetd1170
    @lissetd1170 2 ปีที่แล้ว +2

    We have a dish called ‘Menestron’ in Peru and we add rice at the end too with plenty of other herbs that makes it green. It’s exciting to know that probably Italians from the south we’re the one who brought this dish .

  • @ikiruyamamoto1050
    @ikiruyamamoto1050 5 หลายเดือนก่อน +2

    Minestrone is obviously a very flexible soup (which is how it gets its name). I guess if you want it a bit lighter you can use water, but vegetable stock brings more flavor. Speaking of flavor, the Calabrian war on garlic apparently continues (since it was omitted). 😜 BTW, thanks for the explanation on how to prepare the parmigiano rinds. I've heard many a chef talk about using them, but never how to (and about leaving them in and actually eating them).

  • @leesalt
    @leesalt 3 ปีที่แล้ว +12

    Parmigiano, like most hard cheese, is made with rennet which is extracted from dead baby cow stomach lining.
    To make the soup vegetarian/vegan, instead of cheese, use a few spoonfuls of nutritional yeast. It's very good and adds a great umami flavor very reminiscent of cheese. It's great on popcorn too.

    • @elsalisa146
      @elsalisa146 3 ปีที่แล้ว +2

      You can get cheeses made with vegetable rennet. But prpbably not traditional parmesan.

    • @cosettapessa6417
      @cosettapessa6417 2 ปีที่แล้ว +1

      @@elsalisa146 for sure not, if they don’t follow the recipe it’s illegal to call it parmigiano or grana

    • @massimilianobasalari8879
      @massimilianobasalari8879 2 ปีที่แล้ว

      There's Also vegan cheese

    • @cosettapessa6417
      @cosettapessa6417 2 ปีที่แล้ว

      @@massimilianobasalari8879 no milk no cheese

  • @Squigie2001
    @Squigie2001 2 ปีที่แล้ว +1

    Tried this, modified it a bit. Broccoli for cauliflower; chick peas for beans... it was awesome. Even my young adults and teenagers went back for seconds!

  • @A_Herrera
    @A_Herrera 2 ปีที่แล้ว +1

    We make a something similar in Peru but it is green cause we add basil to the onions mix. Definitely add less veggies and add beef, and noodles instead of rice. A lot of Peruvian food have Italian influence, and they are so good!

  • @itsmejt9283
    @itsmejt9283 3 ปีที่แล้ว +13

    I’m soooooo happy you guys upload this recipe today!!! Since it started to get a bit cold (?) here in Thailand, I’ve been craving soup. Minestrone is so hard to find here in my city and once I found it, they usually mess it up or just make everything so spicy hot which I don't enjoy. Now I’ll make it myself with what ever veggies we have here. Thank you so much Eva and Harper for an amazing video 😊🙏💕

  • @eleveneleven11114
    @eleveneleven11114 3 ปีที่แล้ว +6

    "No finger. We are making vegetarian." hahahahaha! Eva is a gem in any language!

  • @HissingKitty2008
    @HissingKitty2008 2 ปีที่แล้ว

    “ Not a finger, we want to keep it vegetarian.” Love it!
    So glad that you put in that rind, it’s pulls the entire soup together.

  • @carolmerlini9971
    @carolmerlini9971 3 ปีที่แล้ว +2

    We love our Minestrone in Italy. The perfect dish for Cena this time of year. Thanks Eva. Your recipe is great. Borlotti are the best.

  • @OsakaJoe01
    @OsakaJoe01 3 ปีที่แล้ว +8

    I love thick, hearty soups, especially on a chilly day. That looked so delicious! Thank you for sharing!

  • @watchit3746
    @watchit3746 3 ปีที่แล้ว +16

    Eva tell Harper the difference that we in Italy make about zuppa and minestra (so minestrone, a big minestra), because in english they call them both soups but we distinguish them. The argument that we generally put pasta or rice in the minestra but not in the zuppa (with some exceptions), etc.

    • @maddiedoesntkno
      @maddiedoesntkno 3 ปีที่แล้ว

      I eat the zuppa year round (I cook it in the outside in summer-soups are my favourite foods) but in the cold, I prefer the more filling and more texture and warmth and goodness that fills you up extra well that adding rice or small pastas adds

    • @leslieyancey5084
      @leslieyancey5084 3 ปีที่แล้ว +1

      So minestra is typically more hearty and can be eaten as a main dish, whereas zuppa would be eaten as a light course? That’s kind of how it is in Spanish. Sopa and caldo are both types of soup, but caldo can be eaten as a meal itself.

    • @watchit3746
      @watchit3746 3 ปีที่แล้ว +2

      @@leslieyancey5084 well, yes, minestra is made using only veggies and minestrone is a big minestra because it uses a lot of different veggies, not searching for a specific taste but a bouquet of flavors. Instead zuppa can have also meat or fish in it, but is not a strict rule, there are exceptions...
      it is common to put rice or pasta in the minestrone, but not so common in other kinds of minestre and if we take a minestra and blend it with a mixer we make a Passato (or Passato di Verdure, which to make it all more confusing in english is also called soup)...in the passato you generally don't put anything in it like pasta or rice, but you can put grated cheese or somethimes cereals...
      But if you make a very light minestra, almost like a broth, you call it minestrina, and is generally reserved for kids, elderly or sick people...in minestrine you can put pastina, which is a specific kind of pasta with a lot of different shapes all accomunated by the small size, almost like a grain of rice.
      The outsiders which breaks all the rules are the legumes, because even if you don't use any type of meat together with beans or chickpeas, you still call it zuppa di fagioli or zuppa di ceci, not minestra...but is true that usually we add some pork ribs or pancetta to legumes soups, so tecnically in most of the cases the rule is followed, but also when you don't use meat you still call it zuppa...and is not finished yet, because in zuppa di fagioli or ceci you can put pasta and if it has a lot of liquid you still call it zuppa di fagioli, but if adding the pasta the liquid get absorbed and is not watery you call it pasta e fagioli...but if you add mussels to your zuppa di fagioli it transforms into cozze e fagioli which is not commonly considered a zuppa.
      Ah, I almost forgot...if your zuppa or minestra is really watery, you call it brodo, but you never make a brodo using legumes. In the brodo you can put pasta, usually stuffed pasta. Famous are tortellini or cappelletti in brodo or even passatelli, a strange kind of pasta made from grated bread instead of flour and eggs.

  • @giorgiopeirce3393
    @giorgiopeirce3393 3 ปีที่แล้ว +1

    Italian here, and Genoese as a plus.
    It is true that every spot in Italy has its own Minestrone recipe and every family its own variations.
    Genoa is quite renowned for its own "Minestrone alla Genovese"; the first peculiarity is the amount of vegetables you can use, let's say it can double the already consistent number of what you have been using: Kale but also Savoy Cabbage, Cabbage, Spinach and Beet as leaf greens, but also Celery, Parsley and Carrots, some Garlic cloves and you don't probably start if you don't have some String Beans.
    This huge amount of green stuff is to be cut in a coarse way, not so small cubes so that a long, long cooking can melt all ingredients in a thick soup, in which you can discern all and each component giving and getting the taste from each other.
    Genoese MInestrone is ready only when the scoop stays standing straight in the middle of the pot, though being a semi-liquid compound.
    The final touch, as it was mentioned by some other Genoese, is a cup of Genoese Pesto when the fire is out, to enrich the flavour without letting it cook.
    By the way, I gave a fast watch at this video a couple days ago, it started fancying some Minestrone and here we are, I'm having a wonderful Minestrone I prepared myself, I wish I could have you taste it...!

  • @beccaflecca
    @beccaflecca 3 ปีที่แล้ว +2

    Wow. This soup is delicious! Thank you for the recipe. I love how many vegetables are in it. I love how it's so tasty but yet light and the broth turns out flavorful and All I had to use was water.

  • @amnot23
    @amnot23 11 หลายเดือนก่อน

    This is an amazing recipe! I live alone, but need a huge pot for this recipe! The two times I’ve made it, there was not a drop left!! The recipes are the real deal, and I never worry that I won’t like anything I try from this channel! The advice is always on point! Thank you for the authenticity. It’s such a joy to learn about and taste true Italian cuisine!

  • @TerryMarentette
    @TerryMarentette 11 หลายเดือนก่อน

    Love you guys. I had a tow truck break my back so I have time to search out recipes. I found Pasta Grammar and have made many of their recipes. I tried the Minestrone almost the same ingredients in this recipe. I switched out Kale (yuck) for Ava’s dad’s favorite veggie, broccolini. I had no tomatoes today but used Mutti Tube paste. My wife says this is the best soup she has ever had. I agree. I would love to visit these two as they seem to have a perfect personality match to us. I bet thousands think the same as me though. Very natural and I know how much work is involved to bring these recipes to TH-cam. Keep it up! Next up is Gnocchi! Ciao

  • @roseconklin5392
    @roseconklin5392 3 ปีที่แล้ว +5

    Thank you guys! I love the episodes of Harper being guided by Eva. Fun, instructional and entertaining to boot!!!!i

  • @vajolet1
    @vajolet1 3 ปีที่แล้ว +2

    Harper looks like me when, as a child, I learned how to make minestrone from my grandmother , I was struck and enchanted as if we were performing a magical ritual, and I tried to be precise and super-efficient because I was honored to be the assistant chef . Thank you so much guys for the scent of memories that emanates from this beautiful video

    • @urbanpoodle
      @urbanpoodle 7 หลายเดือนก่อน +1

      You *were* performing a magical ritual! @vajolet1

  • @mainelife6473
    @mainelife6473 3 ปีที่แล้ว +28

    I'll have to try this recipe this weekend. Last weekend, I made your apple cake...amazing! First try, and it looks almost exactly like yours. I even brought a slice with me for lunch later!

  • @cueballrobbie2237
    @cueballrobbie2237 3 ปีที่แล้ว +3

    I absolutely love minestrone soup. It is as Ava said real comfort food. I never knew how it was made. I have been eagerly waiting for this video. Thank you so much.

  • @ajorngjdonaydbr
    @ajorngjdonaydbr 3 ปีที่แล้ว +25

    Harper, trying peeling towards you when using a peeler like that, gives you move control. That minestrone looks great!

  • @julieparker2984
    @julieparker2984 3 ปีที่แล้ว +2

    Excellent minestrone soup and one of my favorites. Thank you for your meticulous instructions.

  • @pedramcq
    @pedramcq 3 ปีที่แล้ว +6

    It's so cute and wholesome to see you two cooking together

    • @ms.charlie841
      @ms.charlie841 3 ปีที่แล้ว

      I know right, so cute

    • @ms.charlie841
      @ms.charlie841 3 ปีที่แล้ว +1

      Harper is so hungry 😂🤣

    • @ms.charlie841
      @ms.charlie841 3 ปีที่แล้ว

      SO MANY VEGETABLES?!
      Do you guys have a TikTok??

  • @duckysmom9700
    @duckysmom9700 ปีที่แล้ว

    So very happy I found your channel. I thought I have had Italian food….boy was I WRONG. Just made Ava’s simple sauce and my husband lost his mind!!!!! I am already a fan and binge watching everything. Thanks to you both for sharing ❤

  • @t-dawg894
    @t-dawg894 3 ปีที่แล้ว +1

    You're absolutely right, Harper. I'm making it right now (a la the ingredients that are in my fridge), and after putting in the sofrito and then the first batch of veggies, I went to cut the second batch. After that I went to the stove, lifted the lid, and WOW! How did that wonderful Aroma come about? Just lovely. Gracie, Eva! 🙂

  • @4001002606
    @4001002606 3 ปีที่แล้ว +1

    Guys you rock! Made the soup for dinner tonight, it was awesome. Thanks for bringing an authentic look at Italian cooking to the masses.

  • @robertlemoine3500
    @robertlemoine3500 2 ปีที่แล้ว

    Things I learned today , Harper is a lumberjack and he’s ok , Eva is a gift to the world , Eva is the most Italian person I’ve had the pleasure of seeing . Thankyou peace fellow babies . Please don’t change a thing . Whoot Whoot .

  • @loriegosnell9355
    @loriegosnell9355 ปีที่แล้ว

    I’m going to make this with some barley and no cauliflower and spinach or Swiss chard instead of kale… this recipe is so healthy! Bravo!

  • @lisacraze1
    @lisacraze1 3 ปีที่แล้ว +4

    Nice job, Harper! And I've never ever seen anybody peel a tomato by massaging it first. Can't wait to try it! Usually I dip them in boiling water - then peel.

    • @emanuelapartis9978
      @emanuelapartis9978 3 ปีที่แล้ว +1

      It's a usual method when you
      have just one tomato.

  • @ivan-qp4mi
    @ivan-qp4mi 3 ปีที่แล้ว

    Eva your accent is the greatest thing I've ever heard in my life... The most Italian person I've ever heard speaking English! 👍🏻👍🏻

  • @Lela68-theItaliangorl
    @Lela68-theItaliangorl 3 ปีที่แล้ว +1

    When I was little my grandma used to make minestrone often. Since I didn’t like the vegetables in pieces, she’d purée the vegetables into a smooth soup (passato di verdure). It was delicious 😋

  • @KristaLinford
    @KristaLinford หลายเดือนก่อน

    So delicious and easy to make! Thank you, Eve and Harper. I didn't have zucchini, asparagus, or a cheese rind. Still, it is so good! Thank you for walking me through making it.

  • @ohanailo7743
    @ohanailo7743 3 ปีที่แล้ว +2

    We love your cooking show, watching, Eva teach, Harper how to cook the, Minestrone was like watching a lion tamer train her big cat to do all the tricks. You two are fun to watch and warm our hearts, in America. The dynamic on your show is becoming a national treasure to the everyday family’s of our country. We are looking forward to eating the, Minestrone of Southern Italy. Aloha. 🌺🌸🌴❤️🇺🇸

  • @ArnoNagele
    @ArnoNagele 7 หลายเดือนก่อน

    Eva is just so wonderfully european, dedicated and direct!

  • @riccardodotto84
    @riccardodotto84 3 ปีที่แล้ว

    ..la cucina italiana,la migliore al mondo perche' in ogni regione c'e' ne' per tutti i gusti,mille ricette e mille varianti..compresi anche i cuochi e le cuoche di tutto lo stivale!GRANDE EVA!(anche HARPER sta imparando)😋

  • @xXHerrZockXx
    @xXHerrZockXx 3 ปีที่แล้ว +5

    Thats the stuff! Perfect autumn-food!

  • @sharonk-o9u
    @sharonk-o9u 3 ปีที่แล้ว +8

    Just made this and thankfully I had most of the ingredients at home! I sent you a picture on Instagram- thank you so much for this amazing and healthy recipe! I’d love to see more like these

  • @MrsBungle78
    @MrsBungle78 3 ปีที่แล้ว

    Ooh, ooh, ooh! Minestrone is my favourite soup! I love soup! It baffles me when I come across people who don’t like soup! It’s a bowl of hot, nutritious, deliciousness!

  • @nadiazahroon6573
    @nadiazahroon6573 3 ปีที่แล้ว +2

    Home made soup for me was life changing. Nothing compares to home made soup, the best.

    • @nadiazahroon6573
      @nadiazahroon6573 3 ปีที่แล้ว

      Just finishing my soup with a few changes, so good.

  • @natalialopes719
    @natalialopes719 2 หลายเดือนก่อน

    It’s getting chilly in MA. I love making soups. I use whatever I have to make delicious soups. I never use premade broths. Always is delicious! I would love more soup recipes.

  • @KawaTony1964
    @KawaTony1964 3 ปีที่แล้ว

    I made this and it came out great! I did add chicken "Better than Bouillon". Being a teenage boy cook at heart, I used my generic Instapot (please don't come and get me, Eva). That allowed me to make it faster. I softened the dry beans first - takes about 30 minutes in the instapot. Then, I added everything else to the instapot except the tomatoes and frozen peas (they went into the super hot soup at the end), and clicked the "Soup" button. Oh - I used dried rosemary, thyme and basil. It was so good, I'm making it again right now, only with broccoli instead of cauliflower.

  • @nargiskakitchen
    @nargiskakitchen 3 ปีที่แล้ว

    Amazing italian soup recipe
    thanks for sharing
    have a nice day
    lovely friend

  • @lucianoberte7660
    @lucianoberte7660 3 ปีที่แล้ว +3

    Buono, molto ricco di verdure, complimenti ! E se ne avanza, si frulla ed ecco pronta una sana vellutata. Ciao Eva, ciao Harper !!

  • @ShawnGoff
    @ShawnGoff 9 หลายเดือนก่อน

    I made a minestrone after I saw this. And I happened to see it in summer. I realized - as I was sweating over the stove - that this is not a particularly appropriate dish for Summer. I thoroughly enjoyed it anyway. And I absolutely had some parmegiano rind in it 😊

  • @epytryga
    @epytryga 3 ปีที่แล้ว +2

    love these Wednesday videos! Helps with the wait until Sunday's video....grazie mille!

  • @manuelper
    @manuelper 3 ปีที่แล้ว +1

    Interesting recipe. I've made many soups in my life but I"ve never made it where you layer in the ingredients and add liquid as you go. I'm going to have try this one for sure.

  • @mysticseraph2213
    @mysticseraph2213 ปีที่แล้ว

    This looks like such a great way to cook minestrone. I'm so used to it being made with crushed tomatoes so it's more like a tomato-based soup. But this version looks like it highlights all the wonderful vegetable flavours without drowning them in tomato. Thanks for such a great recipe!

  • @martapetrozzi9166
    @martapetrozzi9166 3 ปีที่แล้ว

    My 17 years old son introduced me to your channel and it was love at first sight! I love you both guys and really enjoy watching your videos! Thank you!

    • @PastaGrammar
      @PastaGrammar  3 ปีที่แล้ว +1

      And thank you to your son!

  • @leslieyancey5084
    @leslieyancey5084 3 ปีที่แล้ว +1

    This looks so yummy! I love that you add so many vegetables and also legumes and rice. It’s very hearty!

  • @mercurywoodrose
    @mercurywoodrose 3 ปีที่แล้ว

    i KNEW it had to be better than what ive had before. this is obviously the king of vegetable soups, better than ribolita, my previous fave. wow.

  • @KawaTony1964
    @KawaTony1964 3 ปีที่แล้ว +1

    I made another batch of Eva Style Minestrone. This batch came out the best. I substituted a large eggplant for the cauliflower, and I would recommend that strongly. The eggplant is so much better than cauliflower or the broccoli I used in my 2nd batch. I also use Chicken bouillon cubes in my soup, and I cook it in an Instapot. I thought I made a mistake this time because I forgot to put the diced potatoes in the Instapot before pushing the button. So, when the soup was "done", I just put the diced potatoes into the bubbling boilng soup. They came out PERFECT that way. The potatoes, which were diced smaller than a dice, were not crunchy but not mushy either. They were right on the border between crunchy and soft - PERFECT. So I hope Eva feels good that an ordinary American guy who normally doesn't cook anything more complicated that heating the contents of a can is making her soup. I also hope that Eva will try my "American Teenage Boy Pizza" recipe which, to remind you, is Pillsbury Pop-Out Pizza dough, Ketchup, American Cheese, and Slim Jims. My feelings will be hurt if Eva does not try my recipe.

  • @gaiasgift
    @gaiasgift 3 ปีที่แล้ว

    Love this! Minestrone was something I ate with my parents and grandparents when we lived with them. It didn't matter what went in it, it was always whatever we had in the garden and in the fridge. My Nonna used risoni/orzo pasta instead of rice but it was always delicious, filling and nutritious - and enough to feed the whole family. I recall also adding pork (bones and skin) when it was sausage making time of year. That took minestrone to a different very yummy place :)
    This is something I will teach my children. Thanks for the great memories!

  • @crystalmorningstar19
    @crystalmorningstar19 ปีที่แล้ว

    It's funny; I used to hardly ever add salt to anything. Then I came to live in the world's hottest inhabited desert without air conditioning. I salt everything! We end up sweating put more than we can ingest otherwise which leads to a coma they can't revive us from. After a few too close calls, I realized that I had spent most of my life dehydrated and hydration feel really good! Now I love me salt and know why Eva uses so much of it! Bravo!

  • @traceysawyer1139
    @traceysawyer1139 2 ปีที่แล้ว

    Loved seeing you use the cheese rind. My friend’s mum Maria told me this secret and I have always used them since. She came from Reggio Calabria and would never ever let me leave the house without feeding me ❤️

  • @jeannedellapenna-conner4236
    @jeannedellapenna-conner4236 3 ปีที่แล้ว +2

    Thank you for the soup recipe! Bravo Harper for a job well done! Soup is a winter staple in my house so I would love more recipes please…and thank you, 😁

  • @lindatheubet1997
    @lindatheubet1997 2 ปีที่แล้ว +2

    You both are adorable and hilarious! What a cooking comedy team. Love you both, the videos and the great recipes.

  • @virginiaallen3406
    @virginiaallen3406 2 ปีที่แล้ว

    LOVE listening to Eva...this is a really good recipe 👍, Thankyou so much!

  • @leodoro8877
    @leodoro8877 3 ปีที่แล้ว

    Enjoyed the video, I always add crushed red pepper, Pecorino Romano and a healthy drizzle of quality olive oil. Always nice to see the Italian passion for food in your videos.

  • @irishpixierose
    @irishpixierose 3 ปีที่แล้ว

    My parents enjoyed soup and minestrone soup was a favorite when we ate out. I don't remember Mom making minestrone and she was a wonderful cook. I never cared for it. Eva your recipe looks delicious. Normally I see minestrone soup as a tomato beef based soup. I think that is why it never appealed to me. Even though I enjoy tomatoes and beef. Harper's minestrone actually sounds good and I think I'll make it for the family. Thanks!!

  • @emptyemptiness8372
    @emptyemptiness8372 3 ปีที่แล้ว

    One of the great soups of the world, up there with laksa and tom yum.

  • @cyndig8703
    @cyndig8703 3 ปีที่แล้ว

    I love soup too especially the Minestrone You two are so fun. I love watching your videos. I’m part Italian and I enjoy the show. God bless you

  • @myidahocabin7503
    @myidahocabin7503 10 หลายเดือนก่อน

    Hi Harper & Eva. I just made Minestrone two days ago and then I saw your video. Mine is almost the same as yours (some different vegetables because that's what I had) but I also use hot linguica in mine. I also use ditalini pasta instead of rice. I know the linguica takes it out of the "vegetarian" category but it really adds flavor to the soup IMHO. Love your recipes Eva.

  • @dizzy4u
    @dizzy4u 3 ปีที่แล้ว +1

    Oo yummy I made soup today. Totally different as mine is a Trini style made with split pea and lots of ground provisions.
    This looks absolutely divine gonna try this next time.

  • @rn2787
    @rn2787 3 ปีที่แล้ว +4

    For vegans replacing the parmasan with a bit of MSG. It won't be exactly the same obviously, but it will be good. Parmasan has MSG which is harder to replicate without using other things like mushrooms that may drastically change the flavor. (MSG is safe according to the majority of studies and is found naturally in many foods.)

    • @dannyesse3043
      @dannyesse3043 3 ปีที่แล้ว

      Msg?

    • @rn2787
      @rn2787 3 ปีที่แล้ว

      @@dannyesse3043 yes, MSG.
      Monosodium glutamate (MSG), also known as sodium glutamate, is the sodium salt of glutamic acid.
      Monosodium Glutamate is present in many foods naturally like tomatoes, mushrooms, several cheeses including parmasan, etc... some people claim it's bad for you. However, according to the vast majority of research these symptoms are not due to MSG.

  • @tom_something
    @tom_something 2 ปีที่แล้ว

    5:32 - I used to hold potatoes like that when peeling, with my index finger stabilizing the tater at the far end. One time the peeler slipped past the potato and dug itself into my second favorite pointer finger. After that, for a while, I would just grip the base of the potato tightly and leave the far end floating, but it takes a lot of grip. I don't have that grip. So now I do the thing where I peel _toward_ my thumb, but my thumb is far beyond the tip of the potato. Similar to how one might peel with a paring knife.
    If that last part doesn't make sense, then don't copy me. Don't just start cutting toward yourself. It's a whole thing.

  • @stevemonkey6666
    @stevemonkey6666 3 ปีที่แล้ว +3

    Minestrone is one of the best soups. It's a clean flavor without adding stock and without having to mash up everything together.

  • @ingridferg9779
    @ingridferg9779 3 ปีที่แล้ว

    You two are entertaining! Love your interactions,
    I love that your recipe is vegetarian. Like my Italian Uncle did.
    I got inspired and made today, but using what I have. The basis, onion, carrot and celery.
    Then spinach, tomato, cabbage, onion,, mushrooms, some fresh marjoram from the garden. A handful of arborio rice.
    Mmm, heaven in a bowl

  • @jjpp2216
    @jjpp2216 3 ปีที่แล้ว

    What a fun format-Harper (somewhat clumsily) cooks, Eva directs.
    My mother (northern Italy) made a very, very different minestrone. It had some sort of minced meat (like sausage?). It was dark, thick, and visually unappealing. But the flavour-ESPECIALLY the next day, was unequalled.

    • @annadelcol2428
      @annadelcol2428 3 ปีที่แล้ว

      Was it called "jota"? It's a minestrone made in the region of Friuli Venezia Giulia and in nearby Slovenia.

  • @greenmacaroni8872
    @greenmacaroni8872 3 ปีที่แล้ว +2

    I made this today and it is delicious! I’m taking some to my sister today. Thank you for this fantastic recipe. Hugs, Julie 🥰

  • @295530
    @295530 3 ปีที่แล้ว

    It is even better the day after because all the flavors will have enough time to blend together. I love minestrone too ♥️

  • @lawrencetaylor2789
    @lawrencetaylor2789 ปีที่แล้ว

    Oh my gosh!! This is hilarious!!!
    I love watching you guys cook!!
    Bravo Eva!! Bravo Harper!!
    ♥️

  • @flower-uw1hm
    @flower-uw1hm 2 ปีที่แล้ว

    My nonna taught me 2 of her beans and pasta recipes in the mid 1990s. I cook legumes and pasta at least once a week, cos I am a lazy one pot cook and I do not have much time, but I need a nutritious and tasty meal.

  • @rukiaans91
    @rukiaans91 3 ปีที่แล้ว +1

    This video came at an amazing time. I have a bunch of these veggies that I was trying to figure out something to do with!

  • @frankpappalardo630
    @frankpappalardo630 2 ปีที่แล้ว

    Looks like an unbelievable minestrone it’s beautiful😮

  • @a.k.6878
    @a.k.6878 3 ปีที่แล้ว +4

    Been requesting soup from long time! Glad you made it

  • @alwaysinprayer900
    @alwaysinprayer900 3 ปีที่แล้ว +2

    Looks incredibly delicious! Much love to you both❤️❤️❤️❤️

  • @Jupiter0ne
    @Jupiter0ne 3 ปีที่แล้ว

    Excellent job and beautiful recipe. Reminds me of my grandmother's minestrone which always had many more vegetables than my mother's.
    Harper, two suggestions: 1) If you need to remove seeds from a tomato, cut the tomato horizontally through its equator, rather than pole to pole. 2) If you are going to scrape ingredients off your cutting board with your knife, PLEASE flip the knife so you use the back, rather than the blade. Using the blade will dull your knife. (And the sound is like nails on a chalkboard!)
    And thanks for these mid-week videos!

  • @Natsuyooo
    @Natsuyooo 2 ปีที่แล้ว

    Ragazzi siete fantastici! Lo sto cucinando giusto ora questo minestrone! Eva mi fai morire 🤣❤️

  • @jomercer21113
    @jomercer21113 ปีที่แล้ว

    I've been making minestrone for almost 50 with the Anna thomas Vegetarian epicure cookbook. The ricpe is very similar to yours, but has a lot of garlic (of course), and it calls for broeken spaghetti instead of rice; now i know that rice is the proper choice to prevent soggy pasta in leftovers.

    • @neutronalchemist3241
      @neutronalchemist3241 ปีที่แล้ว

      Italians use pasta like "ditalini" in the minestrone, that remain a lot firmier.

  • @sylviagibson4639
    @sylviagibson4639 ปีที่แล้ว

    My favorite soup! Must be home made!

  • @FTumas
    @FTumas 3 ปีที่แล้ว

    Loved it & minestrone. I never knew the scrape the wax off the rind tip. Thank you.

  • @jenniferwinsor7740
    @jenniferwinsor7740 3 ปีที่แล้ว +2

    Looks delicious. Now I know how to make a really good flavorful vegetable soup. I can't wait to try it. Love your videos.

  • @villainreacts936
    @villainreacts936 3 ปีที่แล้ว

    been eating minestrone for the last 3 weeks with a variable second dish, one of the pleasures of winter ; especially with different kinds of beans.

  • @alicebecht859
    @alicebecht859 3 ปีที่แล้ว

    Italian food is the best👍. My go to comfort food.

  • @petechandanatural
    @petechandanatural 2 ปีที่แล้ว

    Looks delicious 💖. With leeks they can be sandy what I do is spilt them and rinse between the leafs.

  • @alessandroserra4063
    @alessandroserra4063 3 ปีที่แล้ว

    I'm an Italian guy from CALABRIA and actually living in Umbria just like Eva did (ciao Evaaa!).
    Guys I love your videos so much... I'd like to meet you some day. why don't you do a meeting with your subscribers when you come here in Italy? That would be amazing!
    Anyway This channel deserves hella more subscribers than it has.
    I love the way you look at each other, I love the editing and the musics...and of course I love all the cooking going on here!
    Eva should write her own book of recipes imho.
    Ciao Eva and Ciao Harper! Cheers from Italy!

    • @PastaGrammar
      @PastaGrammar  3 ปีที่แล้ว

      Ciao from the USA! Grazie mille for your kind words. A meet-up in Italy would be really fun!