How to Make MINESTRONE | Italian Soup Recipe

#minestrone #recipe #italianfood
PERFECT Minestrone | Italian Soup Recipe
Continuing in my Italian food education, Eva teaches me how to make a simple soup: minestrone!
If you enjoy this video, please give it a thumbs-up and subscribe to the channel!
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[@AkwelleGene]

"Not the finger, we need to keep it vegetarian" love your sense of humour Eva :D

[@fanaticforager6610]

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

[@Coasterdude02149]

🤣🤣🤣🤣

[@orthohawk1026]

LOL! I was just thinking this exactly!

[@ekehengeveld3895]

Me too I laughed my head of!

[@AlmightyAphrodite]

😆😆 agreed!

[@ramyaravinuthala8236]

I'm indian , I made this soup a while ago and served to my parents , I was skeptical but they loved it 🥰.... we finished the entire pot 😄 , thanks eva , will definitely make it again tomorrow ...best part of this is just tossing ingredients into a pot , soo simple but soo amazing and so so healthy ...😃 Wow: thank you for all the love 🥰...., I only mentioned my nationality just to show how food brings us all together ❤ ....,

[@uncopino]

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

[@Appulaal]

@@uncopino may I know what is Madras?

[@domenicoradogna839]

@@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)

[@Appulaal]

@@domenicoradogna839 I live in Chennai, Tamilnadu and I wonder why he put lots of Madras (chennai) in minestrone.

[@golmoshy]

@@Appulaal could be a name for curry powder or maybe pre-made sambhar powder?

[@SabiaCDO]

Eating Italian Soup made by my Italian wife, while watching this: PRICELESS

[@tamedshrew235]

Hahaha, life is good!

[@billlester3088]

Very good Minestrone, in Napoli we used Broccoli Rabe ,Ditalini, Fava beans but no squash. Brava

[@RocRizzo]

Every Italian-American family has their own recipe for minestrone. This one looks very good. I’ll have to try it. Those cheese rinds add tons of flavor to whatever you put them in. I try to save mine, but too often I eat them. You also need a nice piece of Pane di Altamira, ciabatta, or any other Italian bread you like.

[@analogbunny]

I have a recipe book of traditional European "peasant" recipes, and there's like 5 different Italian soups (always made with beans). Soup is the best place for someone who's merely ok at cooking to start. Soups are like the piano; easy to learn but years to master. Anyone can put water and some stuff in a pot and make a soup, but an experienced cook will always make a very good soup. I just assume Eva's soups are always amazing 😉

[@baronesselsavonfreytag-lor1134]

@Bobb Grimley Eww, find a better attitude

[@baronesselsavonfreytag-lor1134]

@Bobb Grimley A perfectly appropriate description of Eva's recipes.

[@chrismazz75]

Is it the secrets of cucina povera? I have that book..

[@gaiasgift]

@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.

[@davidesantillo889]

We have thousands of soups

[@markox0505]

Good job guys. Here in Liguria we add at the end the "pesto alla genovese". Try it

[@Remo_lu]

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

[@kngiht84]

It's quite interesting watching Eva re-developing traditional Italian dishes according to what's available in her new country. She preserved the core and techniques while adapting to a different set of ingredients. In a way, it's very reminiscent to how Italian-American food as we know came about. Many thanks again to your wonderful videos!

[@cosettapessa6417]

Yeah this is the reasonable thing. The soup carbonara with cream, peas, onion parsley is the abomination 😂😂

[@Hullj]

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.

[@DSmith-gs4tr]

Eva is a gem. Her humor combined with her genuine love for great food makes this channel extra special. She and Harper have found something special with each other. Bravo!

[@davidesantillo889]

Bravo One person two Person bravi😉

[@tamellison2334]

🤣🤣🤣🤣IM LOVING THE “COOKING WITH HARPER” EPISODE🤣🤣🤣🤣GREAT JOB HARPER 🤣🤣🤣🤣EVA IS AN AWESOME INSTRUCTOR 👏👏👏👏👏

[@khazel5362]

learned something new - peeling tomatoes without dipping into boiling water - Eva is the best teacher for showing how traditional Italian cusine is prepared - bellisima

[@watchit3746]

Eva tell Harper the difference that we in Italy make about zuppa and minestra (so minestrone, a big minestra), because in english they call them both soups but we distinguish them. The argument that we generally put pasta or rice in the minestra but not in the zuppa (with some exceptions), etc.

[@maddiedoesntkno]

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

[@leslieyancey5084]

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.

[@watchit3746]

@@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.

[@isabella7s]

The beauty of minestrone is that there are so many variations, especially depending on your family's traditional recipes. For example, in my family we use a piece of rind of parmigiano reggiano to give the minestrone more flavor, however, another part of my family adds instead a piece of "cotenna di maiale" (pork skin) with some pork fat. Thanks for sharing this recipe, it brought back good memories from home.

[@captainufo4587]

Mine used the very end of prosciutto

[@clmarsik]

Add both sounds good.

[@ArnoNagele]

Eva is just so wonderfully european, dedicated and direct!

[@ikiruyamamoto1050]

Minestrone is obviously a very flexible soup (which is how it gets its name). I guess if you want it a bit lighter you can use water, but vegetable stock brings more flavor. Speaking of flavor, the Calabrian war on garlic apparently continues (since it was omitted). 😜 BTW, thanks for the explanation on how to prepare the parmigiano rinds. I've heard many a chef talk about using them, but never how to (and about leaving them in and actually eating them).

[@ajorngjdonaydbr]

Harper, trying peeling towards you when using a peeler like that, gives you move control. That minestrone looks great!

[@lissetd1170]

We have a dish called ‘Menestron’ in Peru and we add rice at the end too with plenty of other herbs that makes it green. It’s exciting to know that probably Italians from the south we’re the one who brought this dish .

[@annamariaayyad2891]

We had this often growing up but with ditali pasta. A delicious meal especially with a toasted piece of Italian bread on plate before spooning on the minestrone. So good, thank you Eva.

[@TerryMarentette]

Love you guys. I had a tow truck break my back so I have time to search out recipes. I found Pasta Grammar and have made many of their recipes. I tried the Minestrone almost the same ingredients in this recipe. I switched out Kale (yuck) for Ava’s dad’s favorite veggie, broccolini. I had no tomatoes today but used Mutti Tube paste. My wife says this is the best soup she has ever had. I agree. I would love to visit these two as they seem to have a perfect personality match to us. I bet thousands think the same as me though. Very natural and I know how much work is involved to bring these recipes to KZbin. Keep it up! Next up is Gnocchi! Ciao

[@eleveneleven11114]

"No finger. We are making vegetarian." hahahahaha! Eva is a gem in any language!

[@leesalt]

Parmigiano, like most hard cheese, is made with rennet which is extracted from dead baby cow stomach lining. To make the soup vegetarian/vegan, instead of cheese, use a few spoonfuls of nutritional yeast. It's very good and adds a great umami flavor very reminiscent of cheese. It's great on popcorn too.

[@elsalisa146]

You can get cheeses made with vegetable rennet. But prpbably not traditional parmesan.

[@cosettapessa6417]

@@elsalisa146 for sure not, if they don’t follow the recipe it’s illegal to call it parmigiano or grana

[@massimilianobasalari8879]

There's Also vegan cheese

[@cosettapessa6417]

@@massimilianobasalari8879 no milk no cheese

[@TRamp94]

My nonna always made minestrone for me, I loved it, it was the best! She added extra chard for me because it was the vegetable I enjoyed the most! I miss her so much.

[@Squigie2001]

Tried this, modified it a bit. Broccoli for cauliflower; chick peas for beans... it was awesome. Even my young adults and teenagers went back for seconds!

[@itsmejt9283]

I’m soooooo happy you guys upload this recipe today!!! Since it started to get a bit cold (?) here in Thailand, I’ve been craving soup. Minestrone is so hard to find here in my city and once I found it, they usually mess it up or just make everything so spicy hot which I don't enjoy. Now I’ll make it myself with what ever veggies we have here. Thank you so much Eva and Harper for an amazing video 😊🙏💕

[@srs...justiceguardian]

This is an amazing recipe! I live alone, but need a huge pot for this recipe! The two times I’ve made it, there was not a drop left!! The recipes are the real deal, and I never worry that I won’t like anything I try from this channel! The advice is always on point! Thank you for the authenticity. It’s such a joy to learn about and taste true Italian cuisine!

[@A_Herrera]

We make a something similar in Peru but it is green cause we add basil to the onions mix. Definitely add less veggies and add beef, and noodles instead of rice. A lot of Peruvian food have Italian influence, and they are so good!

[@mainelife6473]

I'll have to try this recipe this weekend. Last weekend, I made your apple cake...amazing! First try, and it looks almost exactly like yours. I even brought a slice with me for lunch later!

[@nargiskakitchen]

Amazing italian soup recipe thanks for sharing have a nice day lovely friend

[@gregmuon]

Awesome. My nonno, a former chef, taught me how to make minestrone when I was a teen. He had a somewhat more complex method but the basics were the same. And thank you for making it the authentic vegetarian way. This was drilled into my head: using meat stock is cheating and wrong and inauthentic. Don't do it. Italians can be stubborn. Have you noticed? 🤣

[@PastaGrammar]

😂😂😂

[@albertocavallini4237]

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

[@MrGilRoland]

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

[@oceanside88]

Luv it🔥

[@lawrencetaylor2789]

Oh my gosh!! This is hilarious!!! I love watching you guys cook!! Bravo Eva!! Bravo Harper!! ♥️

[@ifyouloveChristyouwillobeyhim]

I love the way she calls him "Aper," you can hear the love in her voice, never change it.

[@roseconklin5392]

Thank you guys! I love the episodes of Harper being guided by Eva. Fun, instructional and entertaining to boot!!!!i

[@duckysmom9700]

So very happy I found your channel. I thought I have had Italian food….boy was I WRONG. Just made Ava’s simple sauce and my husband lost his mind!!!!! I am already a fan and binge watching everything. Thanks to you both for sharing ❤

[@lucianoberte7660]

Buono, molto ricco di verdure, complimenti ! E se ne avanza, si frulla ed ecco pronta una sana vellutata. Ciao Eva, ciao Harper !!

[@OsakaJoe01]

I love thick, hearty soups, especially on a chilly day. That looked so delicious! Thank you for sharing!

[@beccaflecca]

Wow. This soup is delicious! Thank you for the recipe. I love how many vegetables are in it. I love how it's so tasty but yet light and the broth turns out flavorful and All I had to use was water.

[@maxontani7986]

In the memory of almost every Italian there is a mother saying “mangia che ti fa bene” while serving a dish of minestrone.

[@Elle-bu6ou]

Eva is the real deal. She’s so great! I could hear her talk all day

[@carolmerlini9971]

We love our Minestrone in Italy. The perfect dish for Cena this time of year. Thanks Eva. Your recipe is great. Borlotti are the best.

[@giorgiopeirce3393]

Italian here, and Genoese as a plus. It is true that every spot in Italy has its own Minestrone recipe and every family its own variations. Genoa is quite renowned for its own "Minestrone alla Genovese"; the first peculiarity is the amount of vegetables you can use, let's say it can double the already consistent number of what you have been using: Kale but also Savoy Cabbage, Cabbage, Spinach and Beet as leaf greens, but also Celery, Parsley and Carrots, some Garlic cloves and you don't probably start if you don't have some String Beans. This huge amount of green stuff is to be cut in a coarse way, not so small cubes so that a long, long cooking can melt all ingredients in a thick soup, in which you can discern all and each component giving and getting the taste from each other. Genoese MInestrone is ready only when the scoop stays standing straight in the middle of the pot, though being a semi-liquid compound. The final touch, as it was mentioned by some other Genoese, is a cup of Genoese Pesto when the fire is out, to enrich the flavour without letting it cook. By the way, I gave a fast watch at this video a couple days ago, it started fancying some Minestrone and here we are, I'm having a wonderful Minestrone I prepared myself, I wish I could have you taste it...!

[@ohanailo7743]

We love your cooking show, watching, Eva teach, Harper how to cook the, Minestrone was like watching a lion tamer train her big cat to do all the tricks. You two are fun to watch and warm our hearts, in America. The dynamic on your show is becoming a national treasure to the everyday family’s of our country. We are looking forward to eating the, Minestrone of Southern Italy. Aloha. 🌺🌸🌴❤️🇺🇸

[@pedramcq]

It's so cute and wholesome to see you two cooking together

[@ms.charlie841]

I know right, so cute

[@ms.charlie841]

Harper is so hungry 😂🤣

[@ms.charlie841]

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

[@emptyemptiness8372]

One of the great soups of the world, up there with laksa and tom yum.

[@cueballrobbie2237]

I absolutely love minestrone soup. It is as Ava said real comfort food. I never knew how it was made. I have been eagerly waiting for this video. Thank you so much.

[@alicebecht859]

Italian food is the best👍. My go to comfort food.

[@virginiaallen3406]

LOVE listening to Eva...this is a really good recipe 👍, Thankyou so much!

[@nadiazahroon6573]

Home made soup for me was life changing. Nothing compares to home made soup, the best.

[@nadiazahroon6573]

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

[@loriegosnell9355]

I’m going to make this with some barley and no cauliflower and spinach or Swiss chard instead of kale… this recipe is so healthy! Bravo!

[@frankpappalardo630]

Looks like an unbelievable minestrone it’s beautiful😮

[@xXHerrZockXx]

Thats the stuff! Perfect autumn-food!

[@lisacraze1]

Nice job, Harper! And I've never ever seen anybody peel a tomato by massaging it first. Can't wait to try it! Usually I dip them in boiling water - then peel.

[@emanuelapartis9978]

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

[@ShawnGoff]

I made a minestrone after I saw this. And I happened to see it in summer. I realized - as I was sweating over the stove - that this is not a particularly appropriate dish for Summer. I thoroughly enjoyed it anyway. And I absolutely had some parmegiano rind in it 😊

[@mercurywoodrose]

i KNEW it had to be better than what ive had before. this is obviously the king of vegetable soups, better than ribolita, my previous fave. wow.

[@branquela9]

I love minestrone. Very yam soup.

[@Natsuyooo]

Ragazzi siete fantastici! Lo sto cucinando giusto ora questo minestrone! Eva mi fai morire 🤣❤️

[@krisyallowega5487]

MINESTRA My favourite dish. I can eat soup every day

[@analeila]

You guys cook some awesome dishes, and I certainly love them all, but this is the one, this very one, is the one I wish I could smell a video. I can only imagine the perfume on your kitchen. As Eva said, Is the perfume (and flavor) of childhood! OMG my mouth is watering!!!

[@dmaextraordinaire8205]

“ Not a finger, we want to keep it vegetarian.” Love it! So glad that you put in that rind, it’s pulls the entire soup together.

[@vajolet1]

Harper looks like me when, as a child, I learned how to make minestrone from my grandmother , I was struck and enchanted as if we were performing a magical ritual, and I tried to be precise and super-efficient because I was honored to be the assistant chef . Thank you so much guys for the scent of memories that emanates from this beautiful video

[@urbanpoodle]

You *were* performing a magical ritual! @vajolet1

[@julieparker2984]

Excellent minestrone soup and one of my favorites. Thank you for your meticulous instructions.

[@riccardodotto84]

..la cucina italiana,la migliore al mondo perche' in ogni regione c'e' ne' per tutti i gusti,mille ricette e mille varianti..compresi anche i cuochi e le cuoche di tutto lo stivale!GRANDE EVA!(anche HARPER sta imparando)😋

[@alessandroserra4063]

I'm an Italian guy from CALABRIA and actually living in Umbria just like Eva did (ciao Evaaa!). Guys I love your videos so much... I'd like to meet you some day. why don't you do a meeting with your subscribers when you come here in Italy? That would be amazing! Anyway This channel deserves hella more subscribers than it has. I love the way you look at each other, I love the editing and the musics...and of course I love all the cooking going on here! Eva should write her own book of recipes imho. Ciao Eva and Ciao Harper! Cheers from Italy!

[@PastaGrammar]

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

[@sylviagibson4639]

My favorite soup! Must be home made!

[@crystalmorningstar19]

It's funny; I used to hardly ever add salt to anything. Then I came to live in the world's hottest inhabited desert without air conditioning. I salt everything! We end up sweating put more than we can ingest otherwise which leads to a coma they can't revive us from. After a few too close calls, I realized that I had spent most of my life dehydrated and hydration feel really good! Now I love me salt and know why Eva uses so much of it! Bravo!

[@lindajoe9862]

Mmmm.... so good... thanks for yours recipe.

[@4001002606]

Guys you rock! Made the soup for dinner tonight, it was awesome. Thanks for bringing an authentic look at Italian cooking to the masses.

[@sharonk3848]

Just made this and thankfully I had most of the ingredients at home! I sent you a picture on Instagram- thank you so much for this amazing and healthy recipe! I’d love to see more like these

[@Meatbalzz]

I just left Scottsdale this morning! Still in the 80’s there!

[@MaurizioAlbaneseFilmMaker]

In assoluto la migliore ricetta

[@Lela68-theItaliangorl]

When I was little my grandma used to make minestrone often. Since I didn’t like the vegetables in pieces, she’d purée the vegetables into a smooth soup (passato di verdure). It was delicious 😋

[@ivan-qp4mi]

Eva your accent is the greatest thing I've ever heard in my life... The most Italian person I've ever heard speaking English! 👍🏻👍🏻

[@t-dawg894]

You're absolutely right, Harper. I'm making it right now (a la the ingredients that are in my fridge), and after putting in the sofrito and then the first batch of veggies, I went to cut the second batch. After that I went to the stove, lifted the lid, and WOW! How did that wonderful Aroma come about? Just lovely. Gracie, Eva! 🙂

[@lindatheubet1997]

You both are adorable and hilarious! What a cooking comedy team. Love you both, the videos and the great recipes.

[@greenmacaroni8872]

I made this today and it is delicious! I’m taking some to my sister today. Thank you for this fantastic recipe. Hugs, Julie 🥰

[@PastaGrammar]

♥️♥️♥️

[@johnfrancis0063]

I am getting so hooked on this channel

[@epytryga]

love these Wednesday videos! Helps with the wait until Sunday's video....grazie mille!

[@flower-uw1hm]

My nonna taught me 2 of her beans and pasta recipes in the mid 1990s. I cook legumes and pasta at least once a week, cos I am a lazy one pot cook and I do not have much time, but I need a nutritious and tasty meal.

[@myidahocabin7503]

Hi Harper & Eva. I just made Minestrone two days ago and then I saw your video. Mine is almost the same as yours (some different vegetables because that's what I had) but I also use hot linguica in mine. I also use ditalini pasta instead of rice. I know the linguica takes it out of the "vegetarian" category but it really adds flavor to the soup IMHO. Love your recipes Eva.

[@oceanside88]

I cheat. I use left over spag sauce & add broth veg rotini whathaveyou. Just luv ya 😍 Thanks for the positivity we need badly. Gold. 💖

[@altodmusic]

Buonissimo! Very good! 😊👍😉

[@jeanneamato8278]

I heard you sing the ‘Lumberjack ‘ song. Loved that! Winter is soup time. I will be making this but with chi chi.

[@valeriozoncheddu1033]

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

[@moogie1954]

That reminds me... I have some of my homemade minestrone in the freezer! Time for soup!

[@tomkotch3726]

Ciao Eva and Harper!!! Welcome back!!!

[@PastaGrammar]

Ciao Thomas! Grazie mille! ❤️

[@pipedocrusso4371]

awesome recipe Eva

[@charlenejordan6224]

Omg the lumberjack song🤣🤣🤣. You two are so funny together.

[@MrsBungle78]

Ooh, ooh, ooh! Minestrone is my favourite soup! I love soup! It baffles me when I come across people who don’t like soup! It’s a bowl of hot, nutritious, deliciousness!

[@ekehengeveld3895]

I really like this format of video!

[@stevemonkey6666]

Minestrone is one of the best soups. It's a clean flavor without adding stock and without having to mash up everything together.

[@marie-suzankalogeropoulos9249]

Another PRICELESS one was the look on Harper's face, when Eva began giving the tomato a... MASSAGE ??! What the heck ?! 😂

[@kayak63red34]

Excellent! Like Harper, I've never had it. I know..... I will make some next!

[@robertlemoine3500]

Things I learned today , Harper is a lumberjack and he’s ok , Eva is a gift to the world , Eva is the most Italian person I’ve had the pleasure of seeing . Thankyou peace fellow babies . Please don’t change a thing . Whoot Whoot .

[@leslieyancey5084]

This looks so yummy! I love that you add so many vegetables and also legumes and rice. It’s very hearty!

[@manuelper]

Interesting recipe. I've made many soups in my life but I"ve never made it where you layer in the ingredients and add liquid as you go. I'm going to have try this one for sure.

[@suzz1776]

Best line ever "not the finger, we want to keep this vegetarian" .... lol. That made my day. 😀

[@MiThreeSunz]

Minestrone - the “kitchen sink” of vegetable soups! Delizioso! 😋🇮🇹🇨🇦

[@jonhenning]

I never learned this dish in this manner. Very interesting take.

[@KawaTony1964]

I made this and it came out great! I did add chicken "Better than Bouillon". Being a teenage boy cook at heart, I used my generic Instapot (please don't come and get me, Eva). That allowed me to make it faster. I softened the dry beans first - takes about 30 minutes in the instapot. Then, I added everything else to the instapot except the tomatoes and frozen peas (they went into the super hot soup at the end), and clicked the "Soup" button. Oh - I used dried rosemary, thyme and basil. It was so good, I'm making it again right now, only with broccoli instead of cauliflower.

[@nathcascen473]

8:41 lmao harper face is priceless! give a message to tomato XD

[@leckenrod1]

you guys crack me up!!! but i really appreciate the videos!!!!!

[@alwaysinprayer900]

Looks incredibly delicious! Much love to you both❤️❤️❤️❤️