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Check out the recipe: https://www.allrecipes.com/Recipe/223044/Chef-Johns-Minestrone-Soup/
Never cook the pasta in the soup mixture. Far too much starch. I par-cook the pasta separately and then finish off in the soup. And I use chorizo sausage diced. Much tastier. Canellini beans are delicious in this as well.
Mouth: watering
Your voice reminded me of someone and I just realized you kind of sound like the chef that does Spain on a Fork.
Can you add chicken and not be frowned at?
♥️Miammm! Thank you😋🥰
On the menu for tomorrow with my no knead bread. Just wanted a refresher/ inspo. Panchetta! Never would have done that. Not sure why it never occurred to me
Making this at work today for just over 100 people…so happy to finally have a cooler rainy day so we can have this again…with homemade garlic Parmesan croutons. Always a favorite!
Such a great recipe.I grow speckled cranberry beans in my garden and love them. Like panzanella this soup is a classic example of use what you have to hand and it reduces waste. Brilliant! Thanks
omg looks so good. I usually make mine with no meat and add turnip and lots of cabbage
Beautiful!! Bella! Love the Swiss chard addition. I’m having minestrone at the Olive Garden right now and yours beats it all to hell
Cayenne wasn't part of the Chef John lore yet?
Tomaduz
Great video, still enjoying your recipes even 11 years later!! The magic of the Internet. 🙂
Rewatched this and remade this soup recipe so many times already. Always good. Thanks Chef John.
I love this soup!!! I think this is the best!!! Thank you very much for this amazing recipe!!!
The best recipe
Minestrone is the king of soups. Even the canned crap is good.
Una receta espectacular. Busque una y me quedo con esta. Muchas gracias y buen provecho de sopa casera
Umm.. in process of making it right now. Thank you!
Great voice ❤️
This was SO good! Thank you for the great video! I had hungry, impatient family asking when it would be done, so I raised the temp to cook it faster. It was even better the next day after the veggies absorbed all the flavors of the broth.
That is utterly gorgeous!
I remember the first time I had a minestrone in the U.S. I couldn't believe the amount of tomatoes in it. It was so sour, too. I've never seen a red minestrone, but you're right in saying it's made with everything we have in the fridge. Typically, minestrone contains legumes (more than one kind), root veggies, greens and grains. My mother would put one tomato, one potato, one onion, one carrot, one stalk of celery; typical stock stuff, and then she would add the grains, legumes and veggies she had.