Hello there friends, today I'm going to share with you my Mom and Grandmom's Minestrone Soup Recipe! It truly is a great soup to have on a chilly day and perfect leading up to Thanksgiving. You are going to love this recipe, especially coming into the colder months!
3cupsWhite Potatoes, peeled and cut into ¼ inch cubes
2tablespoonsof Thyme freshly chopped (use ½ if dried herbs)
2tablespoonsGarlic minced
1poundGreen Beans, ends removed, cut into 1 inch pieces
2cupsTomatoes chopped, ONLY if you stock does not contain any tomatoes
10 to 12cupsVegetable Stock
¼cupParsley chopped
½poundCavatelli Pasta, or any small pasta like Orecchiette or Orzo
1 28ouncecan Cooked Cannellini Beans (the Chef prefers the Goya brand)
¼cuppacked Basil Leaves
1head of Escarole Lettuce or Green Leaves cut into large chiffonade
Salt and Freshly Ground Black Pepper to taste
1cupReggiano Parmesan grated
¼cupPesto for decoration
Salt and Pepper to taste
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Recipe Instructions
Makes 12/14 Servings
In a large soup kettle, heat the olive oil. When the oil is hot, add the onion. When translucent, add the carrots, celery, potatoes and garlic. Add the stock and salt and pepper to taste. Cook for about 30 minutes at medium heat.
Add green beans and chopped parsley cook for 15 more minutes.
Add the pasta, basil and cook for another 15 minutes.
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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Chef Jean-Pierre, THANK U, THANK U for sharing all of your techniques in cooking, Everything U cook is SO AMAZING and by far the best tasting. Keep going + U will put a lot of happiness in many hearts!
Bon appetit!
C
on November 22, 2024 at 6:27 pm
When does one add the thyme?
Bill
on May 20, 2023 at 1:30 pm
I really like watching you, learning technique and all that. I just wish that there while you have 2x and 3x for recipe ingredients, you had a .5x. I like many, cook for 2 and your recipes are for much larger amounts. I realize I could do the math, but I thought I would throw this out there anyway.
Jean Hose
on December 4, 2022 at 6:08 pm
Dear Chef Jean-Pierre: I have been composing my comments in my head, but darn it, they sound just like all the other complimentary messages you have gotten. So, I’m just going to shorten it a bit and get right down to the nitty-gritty. I love you. There it is. I just love you! Even though I am fighting a pudge problem and am having some success by following the Keto diet, I still watch every second of every video you have. You cook with real foods, and butter is no problem for me. I have learned so much, and wish I had watched you when I was a young mother with young children. Maybe the rotten kids wouldn’t have called me Betty Crockash*t. LOVE YOU
Jean Hose
on December 4, 2022 at 6:14 pm
Chocolate Cheesecake
Chef Jean-Pierre
on December 5, 2022 at 12:04 pm
Thank you Jean for the kind words! It is comments like yours that make my day!
5-inch high-carbon German Stainless Steel blade will effortlessly slice through your steak, bread, vegetables, and fruits. The handle is ergonomically designed Pakka Wood. Makes a perfect gift presented in a beautifully crafted wooden box.
Chef Jean-Pierre, THANK U, THANK U for sharing all of your techniques in cooking, Everything U cook is SO AMAZING and by far the best tasting. Keep going + U will put a lot of happiness in many hearts!
Bon appetit!
When does one add the thyme?
I really like watching you, learning technique and all that. I just wish that there while you have 2x and 3x for recipe ingredients, you had a .5x. I like many, cook for 2 and your recipes are for much larger amounts. I realize I could do the math, but I thought I would throw this out there anyway.
Dear Chef Jean-Pierre: I have been composing my comments in my head, but darn it, they sound just like all the other complimentary messages you have gotten. So, I’m just going to shorten it a bit and get right down to the nitty-gritty. I love you. There it is. I just love you! Even though I am fighting a pudge problem and am having some success by following the Keto diet, I still watch every second of every video you have. You cook with real foods, and butter is no problem for me. I have learned so much, and wish I had watched you when I was a young mother with young children. Maybe the rotten kids wouldn’t have called me Betty Crockash*t. LOVE YOU
Chocolate Cheesecake
Thank you Jean for the kind words! It is comments like yours that make my day!