* 4 tablespoons extra-virgin olive oil, divided
* 1 medium yellow onion, chopped
* 2 medium carrots, peeled and chopped
* 2 medium ribs celery, chopped
* ¼ cup tomato paste
* 2 cups chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternut squash, green beans or peas all work)
* 4 cloves garlic, pressed or minced
* ½ teaspoon dried oregano
* ½ teaspoon dried thyme
* 1 large can (28 ounces) diced tomatoes, with their liquid (or 2 small 15-ounce cans)
* 4 cups (32 ounces) vegetable broth
* 2 cups water
* 1 teaspoon fine sea salt
* 2 bay leaves
* Pinch of red pepper flakes
* Freshly ground black pepper
* 1 cup whole grain orecchiette, elbow or small shell pasta
* 1 can (15 ounces) Great Northern beans or cannellini beans, rinsed and drained, or 1 ½ cups cooked beans
* 2 cups baby spinach, chopped kale or chopped collard greens
* 2 teaspoons lemon juice
* Freshly grated Parmesan cheese, for garnishing (optional)
STEPS
1. Warm 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, tomato paste and a pinch of salt. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes.
2. Add the seasonal vegetables, garlic, oregano and thyme. Cook until fragrant while stirring frequently, about 2 minutes.
3. Pour in the diced tomatoes and their juices, broth and water. Add the salt, bay leaves and red pepper flakes. Season generously with freshly ground black pepper.
1. Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1” gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer.
4. Cook for 15 minutes, then remove the lid and add the pasta, beans and greens. Continue simmering, uncovered, for 20 minutes or until the the pasta is cooked al dente and the greens are tender.
5. Remove the pot from the heat, then remove the bay leaves. Stir in the lemon juice and remaining tablespoon of olive oil. Taste and season with more salt (I usually add about ¼ teaspoon more) and pepper until the flavors really sing. Garnish bowls of soup with grated Parmesan, if you’d like.
Note: i didn’t use everything listed in this. Use whatever floats your boat.
GZeta on
That would be a meal for a king with such fancy cutlery for medieval times.
deutschdachs on
Has your girlfriend never seen soup?
tendy_trux35 on
Minestrone is my absolute favorite soup to make because my recipe changes almost every time I make it.
Sometimes I’ll have zucchini, others will have potatoes. Sometimes it’s more carrot or celery heavy.
I took a cooking class in Italy and the instructor talked about how Minestrone will change at restaurants based on what is in season at the time. It’s a soup I think everybody should try making, especially if you are trying to do a produce “clean out”
Looks awesome – enjoy OP!
kawkface on
Best soup ever brah
balrob on
Is it medieval because you can recognise the ingredients as food?
rightmindwrongworld on
Your title got me curious so I looked it up (wikipedia ofc, fuck ai) and apparently minestrone predates the roman empire, so it’s even older than medieval! The fact that we still eat it is a testimony to its utility and deliciousness, yours looks great, enjoy!!!
Res_Novae17 on
If it tastes good, has a good mouth feel (yeah that’s a thing in the food world) and is healthy, you’ve done well. “Plating” food well is for influencers.
FiftyShadesOfGregg on
Has she been to Medieval Times? They serve minestrone at Medieval Times (which you drink). Hard to be 100% certain since it’s pretty dark in there. God it was delicious.
chibinoi on
It still looks tasty!
friendly-sardonic on
Looks bomb to me. Love soup, especially when it’s about to be -20F outside.
Every-Editor-2025 on
I feel quite hungry
EmperorSexy on
Every time I eat a hearty soup with a crusty heel of bread I feel like a weary traveler hunkering down at a medieval inn. Even better if it’s raining outside and I have a stein of ale.
IntoTheDankness on
Maybe she went to ‘Medieval Times: Dinner and Tournament’ once as a kid.
I could swear the meal they serve included a chicken and minestrone soup.
She might associate the soup with jousting knights or something
knucklenaut on
Put that bread in the toaster gyat dayum
bitofagrump on
I’d see that as a compliment. There’s something so timelessly comforting about a hot bowl of soup or stew with a hunk of bread that makes you want to curl up by the fireside.
Over_Consideration77 on
i can see her point lol. but it looks good!
Rookiebeotch on
You can’t feed that to the peasants, my lord. If they have delicious hearty food, they might have the energy to revolt!
fluffykitty on
They didn’t have corn, potatoes, tomatoes or orange carrots in medieval europe
InternationalToker on
Tbf any time I make stew or some kind of hearty soup my fiancé and I joke about it being peasant food. There’s just something so enticing about brown slop with a hunk of crusty bread that it must be programmed deep into our genes lol
deathjoe4 on
I’m 94.27% sure that’s bread but it looks like an oyster shell that you’ve been using as a spoon.
21 Comments
Recipe:
Ingredients
* 4 tablespoons extra-virgin olive oil, divided
* 1 medium yellow onion, chopped
* 2 medium carrots, peeled and chopped
* 2 medium ribs celery, chopped
* ¼ cup tomato paste
* 2 cups chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternut squash, green beans or peas all work)
* 4 cloves garlic, pressed or minced
* ½ teaspoon dried oregano
* ½ teaspoon dried thyme
* 1 large can (28 ounces) diced tomatoes, with their liquid (or 2 small 15-ounce cans)
* 4 cups (32 ounces) vegetable broth
* 2 cups water
* 1 teaspoon fine sea salt
* 2 bay leaves
* Pinch of red pepper flakes
* Freshly ground black pepper
* 1 cup whole grain orecchiette, elbow or small shell pasta
* 1 can (15 ounces) Great Northern beans or cannellini beans, rinsed and drained, or 1 ½ cups cooked beans
* 2 cups baby spinach, chopped kale or chopped collard greens
* 2 teaspoons lemon juice
* Freshly grated Parmesan cheese, for garnishing (optional)
STEPS
1. Warm 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, tomato paste and a pinch of salt. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes.
2. Add the seasonal vegetables, garlic, oregano and thyme. Cook until fragrant while stirring frequently, about 2 minutes.
3. Pour in the diced tomatoes and their juices, broth and water. Add the salt, bay leaves and red pepper flakes. Season generously with freshly ground black pepper.
1. Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1” gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer.
4. Cook for 15 minutes, then remove the lid and add the pasta, beans and greens. Continue simmering, uncovered, for 20 minutes or until the the pasta is cooked al dente and the greens are tender.
5. Remove the pot from the heat, then remove the bay leaves. Stir in the lemon juice and remaining tablespoon of olive oil. Taste and season with more salt (I usually add about ¼ teaspoon more) and pepper until the flavors really sing. Garnish bowls of soup with grated Parmesan, if you’d like.
Note: i didn’t use everything listed in this. Use whatever floats your boat.
That would be a meal for a king with such fancy cutlery for medieval times.
Has your girlfriend never seen soup?
Minestrone is my absolute favorite soup to make because my recipe changes almost every time I make it.
Sometimes I’ll have zucchini, others will have potatoes. Sometimes it’s more carrot or celery heavy.
I took a cooking class in Italy and the instructor talked about how Minestrone will change at restaurants based on what is in season at the time. It’s a soup I think everybody should try making, especially if you are trying to do a produce “clean out”
Looks awesome – enjoy OP!
Best soup ever brah
Is it medieval because you can recognise the ingredients as food?
Your title got me curious so I looked it up (wikipedia ofc, fuck ai) and apparently minestrone predates the roman empire, so it’s even older than medieval! The fact that we still eat it is a testimony to its utility and deliciousness, yours looks great, enjoy!!!
If it tastes good, has a good mouth feel (yeah that’s a thing in the food world) and is healthy, you’ve done well. “Plating” food well is for influencers.
Has she been to Medieval Times? They serve minestrone at Medieval Times (which you drink). Hard to be 100% certain since it’s pretty dark in there. God it was delicious.
It still looks tasty!
Looks bomb to me. Love soup, especially when it’s about to be -20F outside.
I feel quite hungry
Every time I eat a hearty soup with a crusty heel of bread I feel like a weary traveler hunkering down at a medieval inn. Even better if it’s raining outside and I have a stein of ale.
Maybe she went to ‘Medieval Times: Dinner and Tournament’ once as a kid.
I could swear the meal they serve included a chicken and minestrone soup.
She might associate the soup with jousting knights or something
Put that bread in the toaster gyat dayum
I’d see that as a compliment. There’s something so timelessly comforting about a hot bowl of soup or stew with a hunk of bread that makes you want to curl up by the fireside.
i can see her point lol. but it looks good!
You can’t feed that to the peasants, my lord. If they have delicious hearty food, they might have the energy to revolt!
They didn’t have corn, potatoes, tomatoes or orange carrots in medieval europe
Tbf any time I make stew or some kind of hearty soup my fiancé and I joke about it being peasant food. There’s just something so enticing about brown slop with a hunk of crusty bread that it must be programmed deep into our genes lol
I’m 94.27% sure that’s bread but it looks like an oyster shell that you’ve been using as a spoon.