Italian Minestrone Soup Gennaro Contaldo
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Date: 2020-05-11
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Comments and reviews: 10
Rob
Just watching how it's made, it would seem that it would taste like shit. Seriously. It just seems like a bunch of boiled vegetables without care for how flavour is developed. Smart chefs know when to add things - and though it may be easy to throw everything into a pot at once and boil it to death, this hardly would be restaurant worthy. I assume people who are not italian nor know how to cook would find this. well, maybe worthwhile?
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Just watching how it's made, it would seem that it would taste like shit. Seriously. It just seems like a bunch of boiled vegetables without care for how flavour is developed. Smart chefs know when to add things - and though it may be easy to throw everything into a pot at once and boil it to death, this hardly would be restaurant worthy. I assume people who are not italian nor know how to cook would find this. well, maybe worthwhile?
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Sandra
He added the herbs way too early. They will get dark and overcooked by the end of the cooking time. :( I remember hating minestrone as a child. My mother used the cabbage from our garden (organic. In the minestrone I found many little green aphids. I fished them out with my spoon and saved them 'on the shore' (the brim of the dish. My mother scolded me every time for this and said I shouldn't be so squeamish. ;)
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He added the herbs way too early. They will get dark and overcooked by the end of the cooking time. :( I remember hating minestrone as a child. My mother used the cabbage from our garden (organic. In the minestrone I found many little green aphids. I fished them out with my spoon and saved them 'on the shore' (the brim of the dish. My mother scolded me every time for this and said I shouldn't be so squeamish. ;)
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Lord
Oh man this looks out of this world delicious. I'm seriously thinking of trying this out next week when I can get to a good vegetable market. Only problem is getting Pumpkin probably, and maybe those squashes (I think that was squash he used, it had a different name I've never heard of before. Still, love you Gennaro! You are so awesome! Keep up the incredible work you do good sir.
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Oh man this looks out of this world delicious. I'm seriously thinking of trying this out next week when I can get to a good vegetable market. Only problem is getting Pumpkin probably, and maybe those squashes (I think that was squash he used, it had a different name I've never heard of before. Still, love you Gennaro! You are so awesome! Keep up the incredible work you do good sir.
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Towanna
I use the parsley stems and for some reason I've been putting them in at the last 10 minutes or so. Then my 11 yr old girl was going to put them in at the end like the parsley leaves and I said no it's got to cook. So happy to see you use the stems of parsley not just the leaves. You are the first person I've seen use the steams! NO WASTE!
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I use the parsley stems and for some reason I've been putting them in at the last 10 minutes or so. Then my 11 yr old girl was going to put them in at the end like the parsley leaves and I said no it's got to cook. So happy to see you use the stems of parsley not just the leaves. You are the first person I've seen use the steams! NO WASTE!
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Dylan
I have a question. how do the beans get cooked in that length of time? I made one of Gennaro's other soups, I think it was called Winter Bean Soup, and it was soooooo good but the beans were too firm. I used dried borlotti beans. Am I doing something wrong?
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I have a question. how do the beans get cooked in that length of time? I made one of Gennaro's other soups, I think it was called Winter Bean Soup, and it was soooooo good but the beans were too firm. I used dried borlotti beans. Am I doing something wrong?
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Janna
My family cooks this almost every New Year to remind us to start the year with a warm hug of a hearty & healthy soup. Growing up in Asia where most of us believe it is lucky to have 12 fruits, this soup also goes along with the variety theme of the fruits.
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My family cooks this almost every New Year to remind us to start the year with a warm hug of a hearty & healthy soup. Growing up in Asia where most of us believe it is lucky to have 12 fruits, this soup also goes along with the variety theme of the fruits.
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Mr
Ah, brings back memories, a decade or more ago, when I went to secondary school, they served this at the canteen a few times a year, only they had minced meat in it. It was delicious! If I were to make it with meat, at which point would I put the meat in?
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Ah, brings back memories, a decade or more ago, when I went to secondary school, they served this at the canteen a few times a year, only they had minced meat in it. It was delicious! If I were to make it with meat, at which point would I put the meat in?
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Ornella
Instead of making seperate soup then adding to the vegetables, l add water instead of homemade soup and then add 2, 3, 4, boullion cubes ( depends on your taste and becareful of the salt. Soup comes out a bit more light tasting but just as good.
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Instead of making seperate soup then adding to the vegetables, l add water instead of homemade soup and then add 2, 3, 4, boullion cubes ( depends on your taste and becareful of the salt. Soup comes out a bit more light tasting but just as good.
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clam85
I omit the pasta, the potatoes and the beans when I use this minestrone as an all-day-all-hours snack (You could also blend it until it's nice and creamy. I put them in when I need a meal. Love this recipe, especially with a bit of chili!
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I omit the pasta, the potatoes and the beans when I use this minestrone as an all-day-all-hours snack (You could also blend it until it's nice and creamy. I put them in when I need a meal. Love this recipe, especially with a bit of chili!
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Walter
fantastic cook, great food. Always a inspiration. Anytime that I happen to be in a kitchen with friends or family I often share these lovely recipes that are tasty, nutritious and charged with enthusiasm! Thank you Gennaro Contaldo
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fantastic cook, great food. Always a inspiration. Anytime that I happen to be in a kitchen with friends or family I often share these lovely recipes that are tasty, nutritious and charged with enthusiasm! Thank you Gennaro Contaldo
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