Italian Soups Italian Vegetables Recipes

Grandma’s Neapolitan Minestrone Soup

A classic of Neapolitan cooking.

The recipe for minestrone alla napoletana calls for mixed vegetables and legumes to be combined with rice.

A rich dish, light, but very nutritious. Ideal for those who are following a diet.

Below are the ingredients and the procedure for making it.






  • 1 onion
  • 2 garlic cloves
  • 100 gr of peas
  • 200 gr. of celery
  • 1 kg of pumpkin
  • 150 gr of fresh beans
  • 2 small turnips
  • 6 ripe tomatoes
  • a big handful of parsley
  • basil
  • oil
  • pepper
  • grated Parmigiano Reggiano cheese
  • grated Pecorino Romano cheese
  • 150 gr of rice
  • salt
  • 2 l of water



Dice the pumpkin.

Put the pumpkin, beans, peas, turnips and celery cut into cubes in a colander and place under running water.

Finely chop the parsley, basil, garlic and onion: sauté them over moderate heat with 1/2 cup of oil, then add all the washed and drained vegetables, leaving them to gain flavor for about 20 minutes.

Add the peeled and crushed tomatoes, 2 liters of water, salt and pepper and cook for an hour and a half.

Then add the rice and finish cooking. Serve with plenty of grated Parmesan cheese and a handful of pecorino.

P.s. For those on a diet, parmesan and pecorino are not recommended.


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