• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Translators without Borders Cookbook

Recipes from around the world

  • Recipes
    • Bread
    • Breakfast
    • Cakes and bakes
    • Desserts
    • Dips
    • Festive dishes
    • Main courses
    • Salads
    • Soups
    • Side dishes
  • About
    • Acknowledgements
    • Conversions
  • Get Involved
  • TWB WEBSITE

Il minestrone della nonna (Grandma’s minestrone)

March 17, 2017 by Sophie Llewellyn Smith Leave a Comment

This is my ‘famous’ recipe for the prefect minestrone, the best meal for any rainy day!
If you enjoy this recipe, please consider a donation to TWB.

Donate now button

Il minestrone de la nonna
Il minestrone della nonna (Grandma’s minestrone)
Print Recipe
  • CourseSoups
  • CuisineItalian
Servings
2
Servings
2
Il minestrone de la nonna
Il minestrone della nonna (Grandma’s minestrone)
Print Recipe
  • CourseSoups
  • CuisineItalian
Servings
2
Servings
2
Ingredients
  • 1 onion medium
  • 1 carrot medium
  • 1 stick celery with leaves, or a couple of sticks if you use the celery heart
  • 1 zucchini
  • 2 potatoes small
  • 1 leek
  • vegetable stock
  • fresh rosemary
  • tomato paste
  • salt and pepper
  • olive oil
  • 1/2 glass white wine
Servings:
Instructions
  1. Start off by chopping all the vegetables into small cubes. Add the chopped onion, celery and carrots to a pot and cook with two spoons of olive oil on low heat for 5 minutes.
  2. When the leaves of the celery look soft, add zucchini and leek, stir, and let it cook for another 5-8 minutes.
  3. Add the potatoes and keep stirring, adding salt to your taste and the half glass of wine. Stir well and let cook until the wine has evaporated and the vegetables look soft.
  4. Cover the vegetables with plenty of boiling water and add a vegetable stock. Let cook for 15 minutes, then add a table spoon of tomato paste and two sprigs of rosemary (tie them up with string or the leaves will go loose and be annoying when you eat). Let cook for another 15 minutes, or until the vegetables look ready to your taste – I like my minestrone not very watery and with over cooked vegetables. Buon appetito!
Share this Recipe

Related

Filed Under: Uncategorized Tagged With: gluten-free, nut-free, vegan, vegetarian

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Contributor

Caterina Marcellini
Communications and Fundraising Intern.

Download PDF

Untitled

​​About the Cookbook:

The Translators without Borders Cookbook celebrates multiculturalism and diversity through the universally common love of food. The Cookbook was created and is entirely managed by volunteers. If you use and enjoy the recipes, please consider a donation to TWB.

Donate now button

Visit the TWB website

Sign up to the TWB newsletter

Tags

apples biscuits bread cake chicken chocolate Christmas courgette dairy-free dessert festive fish gluten-free lemon nut-free nuts orange oranges pie pudding vegan vegetarian yoghurt

Cuisines

American Azeri French Irish Italian Mexican Syrian

Ingredients

all-purpose flour baking powder beurre black pepper breadcrumbs brown sugar butter celery chicken stock cinnamon cornflour eggs egg yolk farine flour garlic granulated sugar ground beef ground ginger honey large eggs lemon juice lime mascarpone nutmeg oeufs oil olive oil onion parmesan Parmesan cheese pepper plain flour pointed red pepper raisins rice salt sea salt sucre sugar vanilla extract vegetable oil warm water water zucchini

Footer

Terms of use

This Cookbook is composed of recipes provided pro bono by supporters of Translators without Borders (TWB). The recipes must not be sold or otherwise used for profit.

Please read the full TERMS OF USE.

Acknowledgements

This project was made possible by
Claire Cox and Becky Mynett: original cookbook concept
Chris Thompson - dtp
Pavel Gudoshnikov and Sophie Llewellyn Smith: web development
Sue Fortescue - general coordination and wonderfulness

Contact info

[email protected]

Copyright © 2023 · Translators Without Borders