Minestrone or creamy soup, the recipe does not change, or rather, the final taste will always delight you.
I leave it up to you to choose whether to enjoy the soup in a thicker form or as a creamy soup, whether to add pasta or not.
My little recipe contains two surprise ingredients to add at the end of cooking.
Do you want to know what they are?
Read the ingredients and procedure and let’s prepare it together, believe me you won’t regret it.
If you love soups and stews, take a look below:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 30 Minutes
- Portions: 3 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons, Summer, Fall
Ingredients
Let’s see the ingredients we need to make our recipe
- 2 carrots
- 3 potatoes
- 2 white celery (stalks)
- 3 cubes Swiss chard (frozen)
- 1 clove garlic
- 2 Tropea red onions (or another type of onion, shallot if you prefer)
- 2 zucchini
- 2 plum tomatoes (or another type of tomato)
- 1 teaspoon coarse salt
- to taste extra virgin olive oil
- 1 teaspoon Genovese pesto (for each plate)
- 3 teaspoons cottage cheese (for each plate)
- to taste mixed seeds (if desired)
- to taste grated Parmesan cheese (optional)
- 0.22 lbs pasta (of your choice)
Tools
An immersion blender if we want to prepare the soup as a creamy soup. A pot and utensils to cut the vegetables.
Steps
WASH THE VEGETABLES AND START COOKING
First, take the vegetables you need, wash them and cut them into cubes. Then, cut the carrots, onions, potatoes, garlic, celery, zucchini, and tomatoes.
Add the Swiss chard, I used the frozen ones, you can use whichever you prefer.
After cutting everything into cubes or slices, place the vegetables in a saucepan and cover them with water. Add a heaping teaspoon of coarse salt, a drizzle of EVO oil, and start cooking.
Despite the fact that the final result will be very appetizing, I do not sauté anything and cook all the ingredients together.
Cook the vegetables for about 50 minutes, until they are nice and tender and ready.
PLATE AND ADD THE FINAL INGREDIENTS
Once the soup is cooked, whether minestrone or creamy, we are ready to plate. If you prepare the creamy soup, blend the cooked vegetables with an immersion blender, if you want to eat it as is, do not blend anything.
At this point, once the soup is in the plate, add for each portion a teaspoon of basil pesto, Genovese style, three teaspoons of cottage cheese and a drizzle of EVO oil. Mix everything well.
Garnish the plate further with mixed seeds if you like them and enjoy this tasty, delicious preparation that is also light and low in fat.
I forgot, if you like, you can also add a sprinkle of grated Parmesan.
TIPS FOR ENJOYING MINESTRONE OR CREAMY SOUP
As I wrote earlier, the soup will be good in both versions. It’s not the form or consistency that gives flavor, but the ingredients used.
As I wrote earlier, the soup will be good in both versions. It’s not the form or consistency that gives flavor, but the ingredients used.
I enjoyed it as a creamy soup, I garnished with mixed seeds that I love and they have many beneficial properties, and I accompanied the preparation with slices of fennel bread. A specialty bread from South Tyrol.
The bread can be of the type you love most.
I wish you a good appetite
FAQ (Questions and Answers)
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