Vegetable soup is a dish that has been fundamental in Italian cuisine for centuries, reflecting the tradition of using fresh, seasonal ingredients. In Italy, this dish is known as "minestra di verdure" and represents the essence of simple and healthy eating, ideal for any time of the year.
In Latin America, this soup may have different names depending on the country, such as "homemade vegetable soup" or simply "vegetable broth." Although the ingredients may vary slightly, the concept of a soup rich in fresh vegetables is common in many regions, adapting to locally available products.
Its origin dates back to Italian peasant traditions, where garden vegetables and leftovers from cured meats were combined in a pot to create a nutritious broth that fed families. Today, Italian-style vegetable soup remains a comforting and versatile dish, appreciated both in homes and in high gastronomy.
How to prepare Italian-style vegetable soup
Heat oil in a large saucepan.
Add parsley and garlic.
Sauté over medium heat.
Before the garlic changes color, add pancetta.
Sauté until lightly golden.
Add cabbage.
Cover and cook for 1 to 2 minutes.
Add the remaining vegetables to the saucepan.
Cover and cook for approximately 5 minutes.
Add broth and water, if using, and the prosciutto rind or ham hock.
Cover and reduce the heat.
Simmer for 40 to 50 minutes.
Remove half of the vegetables with a slotted spoon.
Place in a blender or food processor and process until a smooth mixture is obtained.
Return to the saucepan.
Season with salt and pepper.
Serve hot with sprinkled Parmesan cheese on top.
Variation:
Toast approximately 20 thick slices of Italian bread.
Place 2 slices in each soup bowl and generously sprinkle with Parmesan cheese.
Serve the soup into the bowls.
Serve with additional Parmesan cheese.
