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 ❤ ....,
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 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)
learned something new - peeling tomatoes without dipping into boiling water - Eva is the best teacher for showing how traditional Italian cusine is prepared - bellisima
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.
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!
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.
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!
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 😉
@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.
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.
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.
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.
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 .
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).
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.
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!
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!
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 😊🙏💕
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.
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
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.
@@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.
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...!
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.
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!
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
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
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!
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.
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 ❤
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! 🙂
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 .
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.
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 😋
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.
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. 🌺🌸🌴❤️🇺🇸
..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)😋
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
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!
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.
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.
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 😊
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.
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!
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!
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.
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!
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!
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 ❤️
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, 😁
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.
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!!
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.
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.
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 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.
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.
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
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.
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.
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!
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.
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!
"Not the finger, we need to keep it vegetarian" love your sense of humour Eva :D
🤣👌🏼 Sì, 🔪 ~ should rest on knuckle
N🚫T finger 🎵🙏🏼
🤣🤣🤣🤣
LOL! I was just thinking this exactly!
Me too I laughed my head of!
😆😆 agreed!
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 ❤ ....,
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
@@uncopino may I know what is Madras?
@@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)
@@domenicoradogna839 I live in Chennai, Tamilnadu and I wonder why he put lots of Madras (chennai) in minestrone.
@@Appulaal could be a name for curry powder or maybe pre-made sambhar powder?
learned something new - peeling tomatoes without dipping into boiling water - Eva is the best teacher for showing how traditional Italian cusine is prepared - bellisima
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.
Eating Italian Soup made by my Italian wife, while watching this: PRICELESS
Hahaha, life is good!
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!
Yeah this is the reasonable thing. The soup carbonara with cream, peas, onion parsley is the abomination 😂😂
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.
Good job guys. Here in Liguria we add at the end the "pesto alla genovese". Try it
That's the one I know and that's eaten in my country 🙂
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!
Bravo One person two Person bravi😉
Very good Minestrone, in Napoli we used Broccoli Rabe ,Ditalini, Fava beans but no squash. Brava
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 😉
@Bobb Grimley Eww, find a better attitude
@Bobb Grimley A perfectly appropriate description of Eva's recipes.
Is it the secrets of cucina povera? I have that book..
@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.
We have thousands of soups
🤣🤣🤣🤣IM LOVING THE “COOKING WITH HARPER” EPISODE🤣🤣🤣🤣GREAT JOB HARPER 🤣🤣🤣🤣EVA IS AN AWESOME INSTRUCTOR 👏👏👏👏👏
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.
Mine used the very end of prosciutto
Add both sounds good.
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.
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.
Eva is the real deal. She’s so great! I could hear her talk all day
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 .
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).
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.
You can get cheeses made with vegetable rennet. But prpbably not traditional parmesan.
@@elsalisa146 for sure not, if they don’t follow the recipe it’s illegal to call it parmigiano or grana
There's Also vegan cheese
@@massimilianobasalari8879 no milk no cheese
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!
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!
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 😊🙏💕
"No finger. We are making vegetarian." hahahahaha! Eva is a gem in any language!
“ 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.
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.
I love thick, hearty soups, especially on a chilly day. That looked so delicious! Thank you for sharing!
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.
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
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.
@@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.
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...!
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.
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!
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
Thank you guys! I love the episodes of Harper being guided by Eva. Fun, instructional and entertaining to boot!!!!i
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
You *were* performing a magical ritual! @vajolet1
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!
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.
Harper, trying peeling towards you when using a peeler like that, gives you move control. That minestrone looks great!
Excellent minestrone soup and one of my favorites. Thank you for your meticulous instructions.
It's so cute and wholesome to see you two cooking together
I know right, so cute
Harper is so hungry 😂🤣
SO MANY VEGETABLES?!
Do you guys have a TikTok??
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 ❤
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! 🙂
Guys you rock! Made the soup for dinner tonight, it was awesome. Thanks for bringing an authentic look at Italian cooking to the masses.
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 .
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!
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.
It's a usual method when you
have just one tomato.
Eva your accent is the greatest thing I've ever heard in my life... The most Italian person I've ever heard speaking English! 👍🏻👍🏻
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 😋
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.
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. 🌺🌸🌴❤️🇺🇸
Eva is just so wonderfully european, dedicated and direct!
..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)😋
Thats the stuff! Perfect autumn-food!
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
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!
Home made soup for me was life changing. Nothing compares to home made soup, the best.
Just finishing my soup with a few changes, so good.
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.
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.
Amazing italian soup recipe
thanks for sharing
have a nice day
lovely friend
Buono, molto ricco di verdure, complimenti ! E se ne avanza, si frulla ed ecco pronta una sana vellutata. Ciao Eva, ciao Harper !!
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 😊
love these Wednesday videos! Helps with the wait until Sunday's video....grazie mille!
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.
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!
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!
And thank you to your son!
This looks so yummy! I love that you add so many vegetables and also legumes and rice. It’s very hearty!
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.
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.
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!
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!
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 ❤️
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, 😁
You both are adorable and hilarious! What a cooking comedy team. Love you both, the videos and the great recipes.
LOVE listening to Eva...this is a really good recipe 👍, Thankyou so much!
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.
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!!
One of the great soups of the world, up there with laksa and tom yum.
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
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.
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.
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.)
Msg?
@@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.
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.
Minestrone is one of the best soups. It's a clean flavor without adding stock and without having to mash up everything together.
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
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.
Was it called "jota"? It's a minestrone made in the region of Friuli Venezia Giulia and in nearby Slovenia.
I made this today and it is delicious! I’m taking some to my sister today. Thank you for this fantastic recipe. Hugs, Julie 🥰
♥️♥️♥️
It is even better the day after because all the flavors will have enough time to blend together. I love minestrone too ♥️
Oh my gosh!! This is hilarious!!!
I love watching you guys cook!!
Bravo Eva!! Bravo Harper!!
♥️
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.
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!
Looks like an unbelievable minestrone it’s beautiful😮
Been requesting soup from long time! Glad you made it
Me too
Looks incredibly delicious! Much love to you both❤️❤️❤️❤️
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!
Ragazzi siete fantastici! Lo sto cucinando giusto ora questo minestrone! Eva mi fai morire 🤣❤️
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.
Italians use pasta like "ditalini" in the minestrone, that remain a lot firmier.
My favorite soup! Must be home made!
Loved it & minestrone. I never knew the scrape the wax off the rind tip. Thank you.
Looks delicious. Now I know how to make a really good flavorful vegetable soup. I can't wait to try it. Love your videos.
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.
Italian food is the best👍. My go to comfort food.
Looks delicious 💖. With leeks they can be sandy what I do is spilt them and rinse between the leafs.
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!
Ciao from the USA! Grazie mille for your kind words. A meet-up in Italy would be really fun!