I've followed your video several times making this minestrone recipe, and it's fantastic. I freeze the leftovers and enjoy them several more times before they're gone. Top quality video also, so count me as a fan.
Suzy, you are my all time favorite RUclips personality. Your recipes are ALL delicious and healthy, and you are soooo much fun. I wish you did live shows so we could see you and talk to you.
I tried this recipe and it was excellent. It was so flavorful and the ingredients were well balanced. It was as good or even better than any minestrone I had in a restaurant. Thank you! 🥘🍊🫒🧅🧄🥕
I actually started a special notebook with your recipes, they are all so delicious. I am going to add this one, it looks simple and delicious. I love the tip about cooking the pasta in advance. You are funny, talented and beautiful.
Susan Farnsworth thank you for the kind comment ❤️🙏 I am so happy you’re enjoying the recipes. Hope you are following on the blog as we’ll TheMediterraneanDish.com 😊
Suzy thanks for showing this recipe, it's funny I was just thinking that you and I make minestrone the same way. I like the way you take a recipe and simplify it and yet there's so much depth( flavors) Keep up the good work.
I love this recipe My Italian family makes it very similar I just don’t remember the Parmesan I’m going to make it tonight if you don’t have the Parmesan cube could you just add Parmesan grated cheese? And I’m also going to add kidney beans & and chickpeas thank you for sharing your Recipe bon appétit. From Nonnie & Nu Nu 💕
Great recipe for a cold Michigan day 😛😉 Ingredients & spices were spot on 👍🏻 Sadly didn’t have any basil , subbed oregano for it. Used vegan Parmesan and a bit less oil and came out delicious. Thanks for another great recipe 🥰
Your pronunciation is very good, Americans tend to kill our language pronouncing Italian words very badly. It's minestrone, like you said! Not minestrÓn or minestronEE. But as a native Italian I can say that pasta inside is not mandatory and Italians do not add a whole can of tomatoes (it's not a red soup). Greetings from Italy. 🇮🇹🇮🇹🇮🇹🇮🇹
My secret ingredient besides Parmesan cheese rinds is two tablespoons tomato paste! The paste adds a delicious umami flavor plus thicken the soup a bit! Lastly, we finish our soup with grated Parmesan cheese and your EVOO!
As a native Italian i realized this: Americans call "minestrone" a very red vegetable soup. In Italy minestrone has a light green color and none adds a whole can of tomatoes (are you doing the Russian borsch?). The base for a minestrone is the white cabbages (verza) or the dark ones (broccoli). By the way what's pamijeeaaaan? You mean Parmigiano, I think. There is a spelled "O" in parmigiano.
Once again, another one of my boring fan girl statements. lol. Another recipe for my keep file, I actually make all the ones I comment on, and you’ve never had a fail yet. And I actually have that rind sitting around, dinner tomorrow, with some bread out of the bread maker. Thanks again, as always.🥰. I hope that many new cookers, (and older burned out ones, like me), can see how you make fresh, easy, REAL food in practically no time at all. (I actually do the pasta in the serving bowl too, when pasta is included). It doesn’t get all mushy, especially for the next day👍
A must to try - thank you :) One question - I have one of your Ex. virgen oile....love it....but my question is, is it ok to cook with it. I´m always a bit confused. Some say not to cook (over 160°) with cold pressed virgin oile!! So I have been using it just on like bread or salat. But I can see you are cooking with it :D Thank you.
Hi there! Great question. Personally, I am a big user of extra virgin olive oil. Quality, low-acidity extra virgin olive oil is a good fat to cook with. It’s smoke point is something like 405 degrees F or higher (depending on quality.) The key is to heat the oil just enough to shimmering but not smoking.
@@TheMediterraneanDish Aha - ok :) I will do that then. Just be careful not to overheat it so it smokes. But frying with it, veggies or meat etc all ok!? So...just not over heat and not deep fry - right? Thank you so much. And btw - I´m also a big fan of good ex. virgin olive oils :D That's why I want to use it correctly :)
You said holy trinity when adding the veggies. However, traditional mirepoix is onions, carrots, and celery, whereas the holy trinity is onions, celery, and green bell pepper.
I've made multiple times and every time maybe a little different. If it's a "greener" soup in Italy, big deal. Italian grammas here make with tomatoes, I think it's just something available here, so it's used. There is also parmisan and parmigiano reggiano, My understanding any parmesan not made in a certain part of Italy can't be called parmigiano reggiano. It also must be aged a year and have animal based rennet. Hence the term parmesan, also has vegetarian rennet. Is a milder flavor with less umami. I think similar but *not* the same at all. Parmesan doesn't have much a rind though--I think never comes as a wheel. Not considering the "cheese" in a can. This is cheese you buy in a hunk. Parmesan can be vegetarian but parmigiano reggiano can never be. They got rules.
@@TheMediterraneanDish I know what you meant. I apologize about that. I meant preferably for myself. The minestrone soup looks delicious. I am vegetarian so I am currently interested in easy meals to make (vegetarian style).
MineSTROneeeeee
I’m cooking this today. So excited.
I've followed your video several times making this minestrone recipe, and it's fantastic. I freeze the leftovers and enjoy them several more times before they're gone. Top quality video also, so count me as a fan.
Ah, thank you- I was wondering if I could make and freeze with the pasta.
I made this and it was delicious!! No pasta just veg and beans and was still very hearty! Made it homemade veggie broth 😋
This looks so good! Can't wait to try it!
Finally healthy recipes for soups! ♥️
Thanks for the recipe 🙂👍
LOVE HOW EASY YOU SOUND TO MAKE THIS MINESTRONE SOUP !!TY
New subscriber here Filipina working in Dubai your recipes helped me a lot especially during this Ramadan season thank you ❤❤❤
Superb presentation! Thank you!
An excellent vegetable dish to use for meal prepping! Thanks
I made this recipe...the best Minestrone soup I ever had. Thank you for sharing your recipes.
Looks scrumptious! Making it tomorrow!!
Suzy, you are my all time favorite RUclips personality. Your recipes are ALL delicious and healthy, and you are soooo much fun. I wish you did live shows so we could see you and talk to you.
med1pilot1956 thank you so much! Hopefully we’ll be able to do some live shows in the near future. Really appreciate it 🙏
Excellent demonstration! ("We fish it out later...no big deal.") And it is my Sunday afternoon recipe for today.
So glad I kept my parmesan rinds...
I tried this recipe and it was excellent. It was so flavorful and the ingredients were well balanced. It was as good or even better than any minestrone I had in a restaurant. Thank you! 🥘🍊🫒🧅🧄🥕
The color is so rich.
i love this!! thank you for sharing.
The best minestrone I have ever tried! You are fabulous.
Molto Bellissimo 😋😋😋
❤️
Looks great 👍
My favorite Italian soup❤️
I did it last night!!!!!! It was so good!!!! Thanks for the recipe👏👏👏👏
So glad you liked it!
I tried a few of your recipes and I love them!!!
Simple and delicious, thank you.
OMG I really like everything you make. Cheers!
Hi just made it ,very delicious,didn't expect boiled veggies could taste so good your little secrets .make the difference,tha nk you ❤
Amazing recipe, loved it. Even tho couldn't use parmesan cheese it tasted just fine. Thanks for sharing
ty looks yummy and simple...
Enjoy!
nice recipe
I made it. It’s so delicious thank you
My pleasure 😊
Fantastic... I bet it smells so good😋
It really does!
@@TheMediterraneanDish I've been looking for Gnocchi recipe on your channel. I've tasted it at Olive Garden... ate 3 bowls🤭
Love your recepi ❤️❤️❤️
The taste, the smell sooooo good
So glad you enjoyed it!
Good soup
I actually started a special notebook with your recipes, they are all so delicious. I am going to add this one, it looks simple and delicious. I love the tip about cooking the pasta in advance. You are funny, talented and beautiful.
Susan Farnsworth thank you for the kind comment ❤️🙏 I am so happy you’re enjoying the recipes. Hope you are following on the blog as we’ll TheMediterraneanDish.com 😊
Where can I buy your apron??? Love it. And thanks for the tip of cooking pasta seperate so they dont (drink) the soup. Game changer for me.
I just made this recipe and it is so delicious!❤❤
Glad you liked it!!
Really love your minestrone....I'm going to cook it like yours. Grazie. Ciao
Have fun!
you only have 29k subs? you deserve much more i love your happy energy!! 💛
Suzy thanks for showing this recipe, it's funny I was just thinking that you and I make minestrone the same way. I like the way you take a recipe and simplify it and yet there's so much depth( flavors) Keep up the good work.
Thank you
The best
Yummy!!
WOW. I like you. I am a fan.... Im cooking this today.
Great ❤
You are so amazing, love your voice, energy and body language. food looks so tasty. I am going to try this one in particular. love minestrone.
Aw thanks Ivan! You are so kind!
Sultry Beautiful lady just like the Delicious soup! Thanks for your recipe and smile
Tried this today. The flavor is awesome!!!!! Thank you for sharing your recipe! 😋🙂
My pleasure! So glad you enjoyed it!
looks amazing, I will try it soon thanks!
Please do!
Yummy
Suzy you mean business with the apron 😁👍 Bella minestrone soup 🍲
Your dishes are AMAZING!
Thanks!
I think I am in love 😍
Suzy, What brand cast iron pot is that and would you suggest it?
That looked like a really nice dish. Something I've never tried but would enjoy that I think. Nice 👍
I subscribed solely because of the way you pronounce minestrone. 🖤
Lol!
But if I don't have the parmesan rhind is it ok aswell?
What size pot are you using here?? Thank you so much!
Its my first visit on Your channel, and i think i love YOU 😆
I’m new and just subscribed 😊👍
Welcome!!
I love this recipe My Italian family makes it very similar I just don’t remember the Parmesan I’m going to make it tonight if you don’t have the Parmesan cube could you just add Parmesan grated cheese? And I’m also going to add kidney beans & and chickpeas thank you for sharing your Recipe
bon appétit.
From Nonnie & Nu Nu 💕
One of my favorite soups 😋 Your recipes have really helped me with transitioning my diet. Thanks for sharing 💞💓💗
Thank you so much 🙏 I’m so happy to hear it
Yummy yesss
Great recipe for a cold Michigan day 😛😉
Ingredients & spices were spot on 👍🏻
Sadly didn’t have any basil , subbed oregano for it. Used vegan Parmesan and a bit less oil and came out delicious. Thanks for another great recipe 🥰
Ah I don’t miss those cold winter days in Grand Rapids, MI! Glad it turned out!
Can't wait to make this one look delicious 🥰😋
Enjoy!
you could repeat the "minestrone" into my ears even while sleeping
Did you use canned green beans or fresh ? TIA
😘 You are truly amazing!! 💕
Thanks you.
You’re so kind ❤️❤️
Your pronunciation is very good, Americans tend to kill our language pronouncing Italian words very badly. It's minestrone, like you said! Not minestrÓn or minestronEE.
But as a native Italian I can say that pasta inside is not mandatory and Italians do not add a whole can of tomatoes (it's not a red soup).
Greetings from Italy. 🇮🇹🇮🇹🇮🇹🇮🇹
So entertaining an informative presentation or what looks like a delicious meal 🍴😋 Thank you!!!
the glove on your left is called a blocker, it deflects hockey pucks and is worn mostly by ice hockey goaltenders.
I loved the way to talk to the camera
Thank you!
Were all the vegetables (and beans) pre-steamed or half cooked before you tossed them into the soup?
My secret ingredient besides Parmesan cheese rinds is two tablespoons tomato paste! The paste adds a delicious umami flavor plus thicken the soup a bit! Lastly, we finish our soup with grated Parmesan cheese and your EVOO!
Hi you are just amazing ❤
I what to be lurn Mediterranean cuisine am chef Sylvester
Hello.chef.
Excellent.
From.Chef.Manuel.
Bombay
As a native Italian i realized this: Americans call "minestrone" a very red vegetable soup. In Italy minestrone has a light green color and none adds a whole can of tomatoes (are you doing the Russian borsch?). The base for a minestrone is the white cabbages (verza) or the dark ones (broccoli). By the way what's pamijeeaaaan? You mean Parmigiano, I think. There is a spelled "O" in parmigiano.
Once again, another one of my boring fan girl statements. lol. Another recipe for my keep file, I actually make all the ones I comment on, and you’ve never had a fail yet. And I actually have that rind sitting around, dinner tomorrow, with some bread out of the bread maker. Thanks again, as always.🥰. I hope that many new cookers, (and older burned out ones, like me), can see how you make fresh, easy, REAL food in practically no time at all. (I actually do the pasta in the serving bowl too, when pasta is included). It doesn’t get all mushy, especially for the next day👍
Love the way you say minestrone
Temperature? Time?
Why are you sooooo excited 🤣
Because I love life 😂
@@TheMediterraneanDish Love it and you cook real food too bonus, not zucini pasta, cauliflower rice.😘
A must to try - thank you :)
One question - I have one of your Ex. virgen oile....love it....but my question is, is it ok to cook with it. I´m always a bit confused. Some say not to cook (over 160°) with cold pressed virgin oile!! So I have been using it just on like bread or salat. But I can see you are cooking with it :D
Thank you.
Hi there! Great question. Personally, I am a big user of extra virgin olive oil. Quality, low-acidity extra virgin olive oil is a good fat to cook with. It’s smoke point is something like 405 degrees F or higher (depending on quality.) The key is to heat the oil just enough to shimmering but not smoking.
@@TheMediterraneanDish Aha - ok :) I will do that then. Just be careful not to overheat it so it smokes. But frying with it, veggies or meat etc all ok!?
So...just not over heat and not deep fry - right?
Thank you so much.
And btw - I´m also a big fan of good ex. virgin olive oils :D That's why I want to use it correctly :)
Look amazing, like you! 🤣
DELICIOUS
👌
Great
Just the zucchini should be towards the end!!
The soup is almost as gorgeous as you!
You said holy trinity when adding the veggies. However, traditional mirepoix is onions, carrots, and celery, whereas the holy trinity is onions, celery, and green bell pepper.
The Soffrito in Italy is always, onions carrots and celery.😊
Very important to cook the pasta separately. I put it in the soup once, disastrous. Soup disappeared.lol
❤❤👍
I like how dramatic you are. Your food must to be delicious
Did she just put a hot cast iron pot on a countertop without something under it!?😂😢
I've made multiple times and every time maybe a little different. If it's a "greener" soup in Italy, big deal. Italian grammas here make with tomatoes, I think it's just something available here, so it's used. There is also parmisan and parmigiano reggiano, My understanding any parmesan not made in a certain part of Italy can't be called parmigiano reggiano. It also must be aged a year and have animal based rennet. Hence the term parmesan, also has vegetarian rennet. Is a milder flavor with less umami. I think similar but *not* the same at all. Parmesan doesn't have much a rind though--I think never comes as a wheel. Not considering the "cheese" in a can. This is cheese you buy in a hunk. Parmesan can be vegetarian but parmigiano reggiano can never be. They got rules.
I’d change the kidney beans for cannellini beans. I can’t stand kidney beans.
Too much olive oil over the soup!
so much BASIL... but otherwise a beautiful recipe and video
For a vegetarian dish , chicken broth is not applicable .
Laura Vitale ? umm oops sorry, wrong video.
No parmesan necessary
Some people prefer it, like myself. I do mention in the description and the recipe page that the Parmesan rind is optional
@@TheMediterraneanDish I know what you meant. I apologize about that. I meant preferably for myself. The minestrone soup looks delicious. I am vegetarian so I am currently interested in easy meals to make (vegetarian style).
Paprika with minestrone ????......where are the Italian herbs ......looks good but its not Italian
Can't stand the music 😮