How to Make MINESTRONE | Italian Soup Recipe 

🤣👌🏼 Sì, 🔪 ~ should rest on knuckle N🚫T finger 🎵🙏🏼

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LOL! I was just thinking this exactly!

Me too I laughed my head of!

😆😆 agreed!

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?

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.

That's the one I know and that's eaten in my country 🙂

Hahaha, life is good!

@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

Bravo One person two Person bravi😉

Mine used the very end of prosciutto

Add both sounds good.

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.

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

It's a usual method when you have just one tomato.

😂😂😂

@@PastaGrammar mia nonna metteva una fetta di lardo e un osso vestito...

Wait. We have different kind of soups. If Eva is in the mood, she could make a video on how to do a soup with the “gambetto del prosciutto” and beans. Delicious… anyway we use some very specific meat for soups (like the gambetto). Cheers from Italy

Luv it🔥

You *were* performing a magical ritual! @vajolet1

Just finishing my soup with a few changes, so good.

I know right, so cute

Harper is so hungry 😂🤣

SO MANY VEGETABLES?! Do you guys have a TikTok??

♥️♥️♥️

You mean Goku his wife from DragonBall Z LOL 0😁😆🤣

And thank you to your son!

Me too

The look on his face when Eva told him to "massage the tomato"!

Ciao from the USA! Grazie mille for your kind words. A meet-up in Italy would be really fun!

Ciao Palermo un abbraccio da belgio

Always wanted to learn the right way from Italy to make this, Thank you Eva😇😇😇 Would love to see her make Pasta Faggioli white version. My granma made escarole soup, was too bitter for me. Also, maybe stratacela soup too? 💕🕊👍👍👍👍