Traditional vegetable soup made with diced carrots, zucchini and potatoes, enriched with basil, lentils and beans. Flavorful and hearty, it’s delicious served hot or cold, depending on the season. Add grated Parmesan or small pasta for an extra touch.
Open the jar and place it (without the lid) in the microwave for a few seconds, or pour the velouté into a small saucepan, add a tablespoon of water, and heat gently on the stove for a few minutes. Serve with grated Parmigiano cheese. It can be enhanced with small-format pasta, cooked separately until very “al dente”, and then finished by simmering together with the minestrone in the saucepan for 2 minutes.
Soups such as minestrone, broths, and veloutés have very ancient origins and are deeply rooted in traditional peasant cooking. Minestrone, in particular, dates back to Ancient Rome and was originally made with vegetables, legumes, and grains cooked together depending on seasonal availability. Over time, these recipes evolved into different preparations: broths tend to be lighter and more liquid, soups are generally heartier, and veloutés are smooth and creamy blends of vegetables, often refined for a more delicate texture. What they all share is the idea of simple, nourishing food closely tied to local ingredients and culinary tradition.
