Cold minestrone

Name: Cold minestrone
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: Cluster tomatoes 3; Zucchini 2 ¾ cups; Carrots 1 cup; Green beans 1 lb; Potatoes 1 lb; Lettuce 0.55 lb; Precooked Borlotti beans 2 cups; Spinach 4 &frac13; cups; Leeks 1; Fine salt to taste; Parsley to chop 1 tuft; Water 4 ¼ cups; Carrots 1; Onions 1; Fine salt to taste; Extra virgin olive oil to taste; Fresh scallion 1.2 oz

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208

Calories per serving

Gluten Free
Lactose Free
Vegetarian
Vegan

Energy Kcal 208
Carbohydrates g 27.9
of which sugars g 10.5
Protein g 9.3
Fats g 6.6
of which saturated fat g 1.03
Fiber g 12.3
Sodium mg 659

Difficulty: Easy
Prep time: 20 min
Cook time: 40 min
Serving: 6
Cost: Low
Note More cooling time

PRESENTATION

When summer hits Italy, minestrone freddo—which is awesome—becomes a staple in many homes, especially in regions like Liguria and Tuscany. This cold minestrone soup is seriously good for those scorching days when you crave something light yet satisfying. Instead of being served hot, this version is chilled and you know what? It has a colorful array of veggies that are both refreshing and crisp.

Each bowl is unique, reflecting whatever fresh produce is available—from carrots and zucchini to green beans. These vegetables are gently stewed in a flavorful veggie broth, with chopped parsley adding an extra freshness. I mean, really, once cooked, the soup is allowed to cool to room temperature or even chilled further in the fridge, making it perfect for a hot afternoon meal.

If you're searching for a summer minestrone recipe that's both delicious and healthy, this is it. Packed with veggies and free from meat or cream, it's a healthy summer soup that doesn’t skimp on taste. Pretty simple. The texture remains tender without becoming mushy, and a drizzle of olive oil gives it that classic Italian flair.

Typically served as a main course, minestrone freddo pairs beautifully with crispy bruschetta, making for a meal that’s simple yet incredibly satisfying. And look, it's a chilled vegetable soup you can prepare ahead of time, with flavors that deepen as it sits. Really really good. The taste is mildly sweet with a hint of herbs, appealing to a variety of palates. So it's no surprise that this dish has become a favorite Italian cold soup for those lazy summer days when turning on the oven feels like too much effort. Whether you're a fan of light summer dishes or just want to try something new, minestrone freddo brings the fresh flavors of the garden straight to your table.

INGREDIENTS

208

Calories per serving

Cluster tomatoes 3

Zucchini 2 ¾ cups (300 g)

Carrots 1 cup (250 g)

Green beans 1 lb (450 g)

Potatoes 1 lb (430 g)

Lettuce 0.55 lb (250 g)

Precooked Borlotti beans 2 cups (480 g)

Spinach 4 ⅓ cups (130 g)

Leeks 1

Fine salt to taste

Parsley 1 tuft - to chop

For the vegetable broth: Water 4 ¼ cups (1 l); Carrots 1; Onions 1; Fine salt to taste

For the sauté: Extra virgin olive oil to taste; Fresh scallion 1.2 oz (35 g)

Preparation

How to prepare Cold minestrone

To prepare the cold minestrone, start with the tomatoes: make a cross-cut on the bottom 1, blanch them for a few minutes, drain, remove the skin 2, eliminate the seeds, and finally dice them. Wash the green beans, remove the two ends, and cut them into chunks 3.

Peel the carrots with the help of a peeler and dice them 4, slice the leek 5, peel the potatoes 6, and dice them.

Wash the zucchinis, remove both ends, and dice them as well 7. Wash the lettuce, leaf it 8, and cut the leaves into strips 9.

Wash the spinach well, and if the leaves are very large, cut them into pieces 10. Finely chop the spring onion 11. Now that all the vegetables are cut, prepare the vegetable broth, which will be used to cook the minestrone. In a pot, pour a quart of water, add an onion split in half and a carrot cut into pieces, bring to a boil, salt, and let it simmer for at least 10 minutes.

In another large pan, brown the chopped spring onion in the hot oil 13 and start adding the vegetables: the leek and potatoes 14, the carrots and zucchinis 15

and the green beans 16. Moisten the vegetables with the broth 17 during cooking, as soon as the vegetables become too dry, and let them cook for 15 minutes. After this time, add the borlotti beans and spinach 18,

the sliced lettuce and the diced tomatoes 19. Moisten again with the broth and cook for another 15 minutes until the vegetables become tender 20. Adjust the salt and finally add the chopped parsley 21. Let it cool and serve the cold minestrone at room temperature.

Storage

This minestrone, precisely because it is to be enjoyed cold, is very well suited to be prepared the day before. You can store it in the refrigerator covered for 2 days or freeze it in a container. You will just need to defrost it at room temperature, in a bain-marie, or in the microwave when you want to consume it.

Advice

For a richer minestrone, you can add rice.
Remember that the cold minestrone should be served not cold from the fridge but at room temperature. If stored, let it sit out of the fridge for about an hour before serving.

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