I don't think people realize the value of a big pot of homemade soup. Not only is it nutritionally dense in vitamins, but it's also hearty and filling and very easy on the grocery budget. I make this soup and it's quite similar, however adding the basil is something I've never thought of. Every once in a while, I mix it up and add a small can of quality diced tomatoes. I freeze all my soups and yes, they last for a very long time. I will certainly be trying that when my next crop (next summer) is ready to enjoy. Thanks Jean-Pierre, always enjoy your videos and P.S. YOU CAN COOK FOR ME ANYTIME.
I commend you for combing recipes! I always say, " It's your soup...do what pleases you. " That's what I do! I combine minestrone (with both beans and pasta) along with spicy Italian sausage crumbles, tomato paste and diced tomatoes. Brown the sausage first, remove and set aside, then cook the veggies in the rendered fat. If I'm freezing a bunch of it, I cook the pasta separately, and staple the smaller freezer bag of the pasta to the larger bag of soup. Very hearty, a bit spicy, and very yummy!
Hey chef, just noticed your energy is a little down, but I still love your smile. No matter what happened in life, if grandma and mom have passed or anything else, I hope you know we love you and appreciate everything you do. Please keep smiling and keep cooking!! I love every video 😊
This minestrone recipe is almost identical to the traditional minestrone I used to enjoy many moons ago at a little family-run Italian restaurant in Sussex (Hove). Since moving, & decades later, I have never encountered Minestrone like it and therefore make my own. It is so nice to see this recipe by Jean Pierre. Spot on. It nourishes the soul. I made this post Christmas but with the stock of the smoked gammon and it was sublime.
My Father was a hunter as well as me but to a lesser degree having a lot of different meats on hand, we would brine and smoke venison bones like ribs and normal soup bones .. I have had this soup in many ways .. my favourite way is to use smoked cured venison bones really really good can't beat it in the middle of a Canadian winter making fresh bread like biscuits or just ordinary white bread fresh from the oven ..I would have at least 3 to four bowls .. it is a great food memory
Chef Jean-Pierre...your eXcitement iS absolutely Contagious...I lovVe it!😍You know Bro...I haVe been cookinG for 50 years sinCe I was a wee one...so I haVe to make thiS suggestion for all meat lovVers out there to simply bake some Johnsonville Italian Sausages, cut them up and add them to thiS awesome soup to brinG the flaVor right up!✌😃🌹🍲🌹🍂🍁🎃🍁🍂☕☕☕
It's 9.26.24 @ 11:30 PM here on the east coast. I believe I could eat half of the pot of soup! Your portion control needs work! Never large enough! lol. Fantastic! May God Bless You, Sir!
Spent yesterday making a vegetable stock and seafood stock....full freezer! Guess what we are having for dinner! I have never had a minestrone soup without both pasta and beans....like yu said, everyone makes it different. Thank you for all you and your team do.
My friend! We enjoy watching you perform each week. So amazing! Thank you. Do want to comment about stirring the pot, drives me crazy (short road!) when you're missing the section closest to you.... 😜
Oh Chef, what I wouldn't give to be your apprentice! My 93 year old aunt made the best minestrone I had ever tasted, but she sadly passed away a couple years ago and I never acquired her recipe. I will gladly put your recipe to the test.
My mum had to blend the soup when I was a kid because she always put Fagioli del Papa in, as a kid they were absolutely revolting. Now they are my favourite beans to eat. we always put hock in minestrone too.
You read my mind Chef JP! I've been planning to make a minestrone soup for this season of fall. I love yours very much. Mine, I use to call it zucchini soup until my friend from Italy had it, and told me I was stupid cuz I made a minestrone. 😂. I had no idea. But I love the fact that you can put the kitchen sink of veggies in this soup and it's still a minestrone and everyone can make it their own way. Amazing soup for the soul! God Bless you Chef! And God Bless America! 💪😎🇺🇸 How come you stopped saying God Bless America at the end? I can read it, but I miss hearing it from you. 🙏 It's okay. You're still my favorite person in cooking and my best teacher. ❤️
Loved hearing about your mom and Grandma in this recipe!!!! Cannellini beans are so underrated ! They are so yummy in this soup! Thank you for sharing this with us with your amazing fun happy personality . I can’t imagine how fun it would be to cook with you
I love minestrone. Chef JP, could you please make a lot more soup videos over the next 4-5 months during the colder weather? Any soup is good by me but my favorite is cream of cauliflower. (hint hint.) 😇😇😊😊
Looking forward to making this! BTW, shameless plug here...Got the Fig Balsamic vinegar last week and can't put the bottle down. Works on almost everything and the acidity is in the background, but not overpowering! Will be ordering another one soon! Thanks Chef JP!!!
We love shameless plugs Al! Thank you, we are very proud of our oils and vinegars, and nothing feels better than hearing an unsolicited testimonial! Two desserts for you All! 🙏🙏🙏😊
I cook with leftovers in mind. When using rice/pasta in soup I cook it separate in broth for flavor but add it to the bowl when serving and store it separate in the fridge so it doesn't absorb all the liquid and turn the soup to moooosh after a day or two.
My Mother made soup like this before and we always added in the end when serving some butter, and the soup just reached super high levels of flavor, you should try it :D
Hello from Germany, Chef! I made the soup this morning. Exactly the way you made it. It took me some time to chop the vegetables, but it was worth it! Thank you for this wonderful recipe. My youngest son, a true soup expert, gave me the highest praise. He has never had such a delicious soup. Thank you again and I look forward to more recipes. I am so glad to have discovered this channel. Everything I have cooked from you so far has been extra class! By the way, my wife and I took our honeymoon to Ft. Lauderdale in 1980. We must have missed each other somehow 😉 .
I made this tonight, and it was so easy! My husband said it was the best soup he’s ever had! It really was delicious. I love how adopting your cooking methods has changed my life! Love you, Chef! ❤️
Great recipe. Made for my wife and mother in law last night. Skipped the green beans and added a some diced smoked turkey sausage that I sautéed at the end. None of us are vegetarian so the meat helped add some more hearty flavor. Keep up the great work and we will continue to tune in to watch you share your passion.
It's a chilly, dreary, misting rain day here so it was an ideal day to make soup. And so neat when you said you were going to make minestrone!! Thank you, dear Chef, for another great recipe! God bless. 🙏💝
Love it Chef! You're right, families differ in the way they make minestrone. My family uses dried pinto beans, soaked over night and diatalini . In the summer a nice scoop of pesto added to the pot. We even use broken up spaghetti. Oh the memories! Good thing cold weather is upon us. Will be making this soon.
Dear Chef J-P congratulations for another fantastic recipe!! Fresh, healthy, colorful, tasty. I use to grow up most of vegetables in my own garden. We usually prepare brood / stock with a piece of meat that boils for 2-3 hours. A tasty dish eaten during the winter season as a starter heat yourself up or as a main course. I usually get it as main course followed by an apple pie .... a delicious dinner served with a bit of parmigiano reggiano or sbrinz.. Viva il minestrone !! Cin cin Chef J-P 🙂
I made this the other day with Lentils and fava beans , very tiny pasta shells. Oh my goodness it was even better the next day. I don't know why it's hard to find frozen Fava beans here. I had bought some fresh ones and shelled the outer shell and froze them. I love them.
Nothing like making food from your memories of home. I guess alot of people have their favorites growing up. Great video Chef JP. Will look forward to the next one. Cheers!!
I made this soup for dinner last night. Used Onyon, Carrot, Celery, Green Beans, Squash for the veggies, and a reduced chicken stock. Cannelloni beans and egg noodles. Finished with diced chicken breast. It was fantastic! I think the best soup I have ever made. Thank you, Chef for the inspiration.
Hello Chef Jean Pierre, in autumn my family loves to sit and eat good minestrone soup. I will certainly try your recipe and have my family tell me how much they like it. If it's like any other recipes I made for them to try. Your recipes of course) I know it will be a success. Thank you for sharing your expertise and great recipes. Best Regards.
It's soup season in the Midwest and this minestrone looks delicious and I love a one pot dish. No more condensed can soups for me since watching your soup recipes which can be easily made and the taste is incomparable! Thank you Chef!👍❤️
60 years ago our landlord (from Sicily) would occasionally make Minestrone by the cauldronful! They would have us come by and serve us up huge bowls of soup. At 10 years old I only ate and went back out to play. NOW I appreciate all that goes into making a decent Minestrone! Thank you, Chef!!
i have to try this recipe. i never use potato and pasta together. usually one or the other since the starch would be too heavy. especially when adding beans and carrots. this is a very rich and comforting soup. perfect for the fall weather. sometimes i like to experiment with herbs and the aroma and flavor i got from grinding fennel seed was amazing.
Just back from the market with ingredients for the minestrone. I am doing pasta as well as beans plus I have added andouille sausage and a couple of jalapenos finely chopped. Should be interesting. And just watched the steak preparation with the reduced wine sauce. That's next! Cheers!
Where was the crusty bread? Was looking forward to seeing you dunk a big piece of crusty bread in it. It looks delicious. I love making soups and I love watching you cook. You are so cheerful and happy.
Made this today using your recipe exactly as described in video. I even made your vegetable stock recipe and used it as you did. I don’t think I can ever bring myself to ordering Minestrone in a restaurant ever again. Nothing is going to come close to the rich flavors and textures as this recipe! Thank you Chef!! 🙏
It’s funny, escarole doesn’t taste like much uncooked, but really seems to be a secret weapon in minestrone, and you can add a huge amount of it..I also like pancetta in the beginning..you can really go nuts and add every veg you can get your hands on..(fennel..zucchini, red peppers, spinach, mushrooms, etc etc etc)And mix up the carbs..like a handful of rice, some potatoes, pastas, different kinds of beans..everything melds into an amazing soup!
Had to comment that looks great. Tonight I make a "white chicken chili". Just enough spice in the back and seasoned perfectly. Thanks for your tips and guidance. Next will be French Onyo in a sour dough bowl topped with provolone and swiss cheeses.
Good morning Chef J-P, no matter the weather, soup is always most inviting, It is so nutritious and good tasting. All the goodness you need is included in the big pot. I once used a packet of frozen mixed vegetables. It was good quality, I just added the extra stuff which was not included in the mix, carried on making the soup. I was most surprised how tasty it turned out. I know it is not the conventional way in making minestrone soup, but I was under pressure and time was short and I had to serve. It really turned out delicious. Your soup with the sprinkled cheese just makes it perfect! Oh I cooked my pasta shells, the small ones for soup, separately, and then added them to the mixture. When pressured for time traditions go out the window. Thank you for showing and sharing your recipe, I am sure it tasted great as it looked scrumptious. Go well, take care, kind regards. Oh I added some passata as a tomato flavour :)
Chef I always listen carefully all your recipes! Onio NOT always first if you fry bacon! 🤣🤣 Right? Thank you for sharing your family souvenirs. 9.58 toujours la perfection avant tout dans vos plats!👋
I made this a couple of times and my mom loves it. Wish I had a bigger freezer for all of chef's recipes. Chef, note that the recipe on your website lists vegetable stock twice.
YES , ONYA IS ALWAYS FIRST, UNLESS THERE IS BACON , LOVE IT CHEF JEAN PIERRE.
👍👍👍😊
Stay healthy, Chef.
I cannot imagine a world without you, my friend.
Needless to say that I absolutely love your work.
Anytime I cook now, I always start with the onyo, and then I say to myself "Remember friends! Onyo is always number first!" Love you Chef!!
👍👍👍😊
Chef Jean Pierre is so genuine and down to earth with his teaching. My new favorite chef on UA-cam hands down!!
He’s awesome! Always entertaining and food is amazing too
I don't think people realize the value of a big pot of homemade soup. Not only is it nutritionally dense in vitamins, but it's also hearty and filling and very easy on the grocery budget. I make this soup and it's quite similar, however adding the basil is something I've never thought of. Every once in a while, I mix it up and add a small can of quality diced tomatoes. I freeze all my soups and yes, they last for a very long time. I will certainly be trying that when my next crop (next summer) is ready to enjoy. Thanks Jean-Pierre, always enjoy your videos and P.S. YOU CAN COOK FOR ME ANYTIME.
Good post my friend.
Today is one of those days where I really wanted soup! I am sick and husband doesn’t cook 😭
my friend, you know the answer: . . . . . you're the BEST ! ! !
I use shredded cabbage instead of lettuce, never have i thought about lettuce in soup! Can't wait to try it!
I commend you for combing recipes! I always say, " It's your soup...do what pleases you. " That's what I do! I combine minestrone (with both beans and pasta) along with spicy Italian sausage crumbles, tomato paste and diced tomatoes. Brown the sausage first, remove and set aside, then cook the veggies in the rendered fat. If I'm freezing a bunch of it, I cook the pasta separately, and staple the smaller freezer bag of the pasta to the larger bag of soup. Very hearty, a bit spicy, and very yummy!
Just how I make it. Pasta and beans of course. Nice hunk of crisp Italian bread.
Hey chef, just noticed your energy is a little down, but I still love your smile. No matter what happened in life, if grandma and mom have passed or anything else, I hope you know we love you and appreciate everything you do. Please keep smiling and keep cooking!! I love every video 😊
We kept it kosher; easy. Bless your mom and grandmom.
This minestrone recipe is almost identical to the traditional minestrone I used to enjoy many moons ago at a little family-run Italian restaurant in Sussex (Hove). Since moving, & decades later, I have never encountered Minestrone like it and therefore make my own. It is so nice to see this recipe by Jean Pierre. Spot on. It nourishes the soul. I made this post Christmas but with the stock of the smoked gammon and it was sublime.
My Father was a hunter as well as me but to a lesser degree having a lot of different meats on hand, we would brine and smoke venison bones like ribs and normal soup bones .. I have had this soup in many ways .. my favourite way is to use smoked cured venison bones really really good can't beat it in the middle of a Canadian winter making fresh bread like biscuits or just ordinary white bread fresh from the oven ..I would have at least 3 to four bowls .. it is a great food memory
Awesome video Chef. Have you got a video on Italian wedding soup?
Chef Jean-Pierre...your eXcitement iS absolutely Contagious...I lovVe it!😍You know Bro...I haVe been cookinG for 50 years sinCe I was a wee one...so I haVe to make thiS suggestion for all meat lovVers out there to simply bake some Johnsonville Italian Sausages, cut them up and add them to thiS awesome soup to brinG the flaVor right up!✌😃🌹🍲🌹🍂🍁🎃🍁🍂☕☕☕
It's 9.26.24 @ 11:30 PM here on the east coast. I believe I could eat half of the pot of soup! Your portion control needs work! Never large enough! lol. Fantastic! May God Bless You, Sir!
Spent yesterday making a vegetable stock and seafood stock....full freezer! Guess what we are having for dinner! I have never had a minestrone soup without both pasta and beans....like yu said, everyone makes it different. Thank you for all you and your team do.
My friend! We enjoy watching you perform each week. So amazing! Thank you. Do want to comment about stirring the pot, drives me crazy (short road!) when you're missing the section closest to you.... 😜
There's only one thing better than a bowl of minestrone soup....2 of them.....awesome video Chef Thanks so much!
I always use swiss chard for my minestrone - love the taste!. Thank you for reminding me to cook it again!
I'm from Alberta Canada, it's cold up here in the winter, this will warm me up, thanks Chef!
Two of my favourite things right here - Chef JP and Minestrone
Perfect food for cold autumn days!
My mom would use a big bottle of V8 juice for the stock sometimes, so good. Thanks for another wonderful recipe Chef Jean.
My favorite soup I do make it all a time
I always thought minestrone soup had 🍖. I have learned something today. Great great recipe. Thanks dear dear friend
Oh Chef, what I wouldn't give to be your apprentice! My 93 year old aunt made the best minestrone I had ever tasted, but she sadly passed away a couple years ago and I never acquired her recipe. I will gladly put your recipe to the test.
We have never made this soup but that will change now.
Nobody doesn't like minestrone soup. Thanks my friend.
My mum had to blend the soup when I was a kid because she always put Fagioli del Papa in, as a kid they were absolutely revolting. Now they are my favourite beans to eat. we always put hock in minestrone too.
You read my mind Chef JP!
I've been planning to make a minestrone soup for this season of fall.
I love yours very much.
Mine, I use to call it zucchini soup until my friend from Italy had it, and told me I was stupid cuz I made a minestrone. 😂. I had no idea. But I love the fact that you can put the kitchen sink of veggies in this soup and it's still a minestrone and everyone can make it their own way.
Amazing soup for the soul!
God Bless you Chef!
And God Bless America!
💪😎🇺🇸
How come you stopped saying God Bless America at the end? I can read it, but I miss hearing it from you. 🙏
It's okay. You're still my favorite person in cooking and my best teacher. ❤️
What a nice person Jean Pierre is! Always gets me in good mood ❤
And except for the salt this seems to be very healthy and still savoury satisfying.
My favorite soup! Perfect for Thanksgiving!
Thank you chef for sharing your matriarchs' recipe!
Loved hearing about your mom and Grandma in this recipe!!!! Cannellini beans are so underrated ! They are so yummy in this soup! Thank you for sharing this with us with your amazing fun happy personality . I can’t imagine how fun it would be to cook with you
It’s that time of the year for hot soups, stews of brisket and shin beef. Bravo chef, amazing as ever.
There's nothing like a really well made minestrone! Looking forward to trying this out!
Does anyone else think of Jonathan Winters when Chef says "rub all over My body"?
@@robertakerman3570 Sad to say, I thought of the butter scene in "Last Tango in Paris" . . .
@@robertakerman3570 yup
I love minestrone. Chef JP, could you please make a lot more soup videos over the next 4-5 months during the colder weather? Any soup is good by me but my favorite is cream of cauliflower. (hint hint.) 😇😇😊😊
Looking forward to making this! BTW, shameless plug here...Got the Fig Balsamic vinegar last week and can't put the bottle down. Works on almost everything and the acidity is in the background, but not overpowering! Will be ordering another one soon! Thanks Chef JP!!!
We love shameless plugs Al! Thank you, we are very proud of our oils and vinegars, and nothing feels better than hearing an unsolicited testimonial! Two desserts for you All! 🙏🙏🙏😊
My mum makes this with smoked ham hocks… yummy meal 🥘 that does satisfy the appetite! You’re so wise… thank you Chef 👨🍳 JP!!! 🎃🕯👀
I cook with leftovers in mind. When using rice/pasta in soup I cook it separate in broth for flavor but add it to the bowl when serving and store it separate in the fridge so it doesn't absorb all the liquid and turn the soup to moooosh after a day or two.
My Mother made soup like this before and we always added in the end when serving some butter, and the soup just reached super high levels of flavor, you should try it :D
Hello from Germany, Chef! I made the soup this morning. Exactly the way you made it. It took me some time to chop the vegetables, but it was worth it! Thank you for this wonderful recipe. My youngest son, a true soup expert, gave me the highest praise. He has never had such a delicious soup. Thank you again and I look forward to more recipes. I am so glad to have discovered this channel. Everything I have cooked from you so far has been extra class! By the way, my wife and I took our honeymoon to Ft. Lauderdale in 1980. We must have missed each other somehow 😉 .
I made this tonight, and it was so easy! My husband said it was the best soup he’s ever had!
It really was delicious.
I love how adopting your
cooking methods has changed my life!
Love you, Chef! ❤️
Great recipe. Made for my wife and mother in law last night. Skipped the green beans and added a some diced smoked turkey sausage that I sautéed at the end. None of us are vegetarian so the meat helped add some more hearty flavor. Keep up the great work and we will continue to tune in to watch you share your passion.
I think I have a bruise from thumbs upping Chef JP’s videos so quickly!
It's a chilly, dreary, misting rain day here so it was an ideal day to make soup. And so neat when you said you were going to make minestrone!! Thank you, dear Chef, for another great recipe! God bless. 🙏💝
Love it Chef! You're right, families differ in the way they make minestrone. My family uses dried pinto beans, soaked over night and diatalini . In the summer a nice scoop of pesto added to the pot. We even use broken up spaghetti. Oh the memories! Good thing cold weather is upon us. Will be making this soon.
I hope the Chef never runs out of recipes!
Dear Chef J-P congratulations for another fantastic recipe!! Fresh, healthy, colorful, tasty. I use to grow up most of vegetables in my own garden. We usually prepare brood / stock with a piece of meat that boils for 2-3 hours. A tasty dish eaten during the winter season as a starter heat yourself up or as a main course. I usually get it as main course followed by an apple pie .... a delicious dinner served with a bit of parmigiano reggiano or sbrinz.. Viva il minestrone !! Cin cin Chef J-P 🙂
I made this the other day with Lentils and fava beans , very tiny pasta shells. Oh my goodness it was even better the next day. I don't know why it's hard to find frozen Fava beans here. I had bought some fresh ones and shelled the outer shell and froze them. I love them.
Soups are here
For the Season ❤️
You are the Best
Chef
God Bless America 🇺🇲🇺🇸
Thanks Chef Jean-Pierre!
Nothing like making food from your memories of home. I guess alot of people have their favorites growing up. Great video Chef JP. Will look forward to the next one. Cheers!!
This is my favorite recipe so far. Authentic Italian, straight form mamma's hands.
Best way to start my week ❤
🙏🙏🙏😊
I made this soup for dinner last night. Used Onyon, Carrot, Celery, Green Beans, Squash for the veggies, and a reduced chicken stock. Cannelloni beans and egg noodles. Finished with diced chicken breast. It was fantastic! I think the best soup I have ever made. Thank you, Chef for the inspiration.
I was going to make chicken soup this week, but this is now what I will do. Great recipe, again, JP.
Who needs a soup maker machine . As always very inspiring ,mouthwatering and educational. Thank you chef .
WOW! Soup with everything in it!!
Hello Chef Jean Pierre, in autumn my family loves to sit and eat good minestrone soup. I will certainly try your recipe and have my family tell me how much they like it. If it's like any other recipes I made for them to try. Your recipes of course) I know it will be a success. Thank you for sharing your expertise and great recipes. Best Regards.
Souper!!! I must try it.
God bless Chef's mother and grandmother.
It's soup season in the Midwest and this minestrone looks delicious and I love a one pot dish. No more condensed can soups for me since watching your soup recipes which can be easily made and the taste is incomparable! Thank you Chef!👍❤️
my o my, how easy is that to make...thanks for the recipe
Just watching the ingredients had my mouth watering.
60 years ago our landlord (from Sicily) would occasionally make Minestrone by the cauldronful! They would have us come by and serve us up huge bowls of soup. At 10 years old I only ate and went back out to play. NOW I appreciate all that goes into making a decent Minestrone! Thank you, Chef!!
Good Morning Chef! I love me a good minestrone. Such a comforting soup.
I'm making this soup and I call it ribollita. I love it! 😍
kudos to your mom and grandmother
It seems very very healthy and easy to prepare
Years ago my wife and I had a restaurant: Soups, Salads & More. I absolutely love soups! Can't wait to try this out. Thanks Chef!!
i have to try this recipe. i never use potato and pasta together. usually one or the other since the starch would be too heavy. especially when adding beans and carrots. this is a very rich and comforting soup. perfect for the fall weather. sometimes i like to experiment with herbs and the aroma and flavor i got from grinding fennel seed was amazing.
Mmmmm soup! I love it
Just back from the market with ingredients for the minestrone. I am doing pasta as well as beans plus I have added andouille sausage and a couple of jalapenos finely chopped. Should be interesting. And just watched the steak preparation with the reduced wine sauce. That's next! Cheers!
Thank you chef. Heading to the store to get these ingredients this morning
You are going to love it! 👍🙂
Perfect timing Chef, winters almost here, will definitely make this and freeze the rest , for the next 17 Winters!
Oh my!!! Thank you Chef...I can't wait to make this for my family. I am DEFINATELY spreading the word about my favorite Chef!!
I've always wanted to make minestrone soup. Looks delicious and will do good for a nice warm up this winter.
Best home made minestrone recipe I have ever seen.🙏
My husband made your Minestrone Soup. We loved it. Thank you for all the recipes. There hasn't been one that we've tried that we didn't like.
Probably one of the better soups to make.
I have a freezer full of soups I made this summer.
Excellent -More soup recipes, please!
Pasta Fazool ?
I love his energy. I'm going to put this soup together today. It's a cloudy fall day. Perfect 👌🤍😅
Amazing !!
Chef, you make every recipe come together so effortlessly.
Thanks for Blessing us with your culinary wisdom.
Thank you Chef. This looks amazing! I’m sure you made your mom and grandma very proud and continue to do so!😊
🙏❤️
Hearty minestrone! Chef J P always adds that little extra to his plate. The pesto! Genius.
Where was the crusty bread? Was looking forward to seeing you dunk a big piece of crusty bread in it. It looks delicious. I love making soups and I love watching you cook. You are so cheerful and happy.
Made this today using your recipe exactly as described in video.
I even made your vegetable stock recipe and used it as you did.
I don’t think I can ever bring myself to ordering Minestrone in a restaurant ever again. Nothing is going to come close to the rich flavors and textures as this recipe!
Thank you Chef!! 🙏
You rock Chef. Thank you. What doesn't rock is the impersonator that keeps replying to my posts with "I have something for you" BS.
Just keep reporting. Hopefully he'll go away soon.
@@Nancy-ir4de Agreed. UA-cam seems to be slow about it since it's been months.
Hi Terry, thankyou for letting us know. Please do not reply to them, as it's a Scam. You may report them. 😁
It’s funny, escarole doesn’t taste like much uncooked, but really seems to be a secret weapon in minestrone, and you can add a huge amount of it..I also like pancetta in the beginning..you can really go nuts and add every veg you can get your hands on..(fennel..zucchini, red peppers, spinach, mushrooms, etc etc etc)And mix up the carbs..like a handful of rice, some potatoes, pastas, different kinds of beans..everything melds into an amazing soup!
Had to comment that looks great. Tonight I make a "white chicken chili". Just enough spice in the back and seasoned perfectly. Thanks for your tips and guidance. Next will be French Onyo in a sour dough bowl topped with provolone and swiss cheeses.
Good morning Chef J-P, no matter the weather, soup is always most inviting, It is so nutritious and good tasting. All the goodness you need is included in the big pot. I once used a packet of frozen mixed vegetables. It was good quality, I just added the extra stuff which was not included in the mix, carried on making the soup. I was most surprised how tasty it turned out. I know it is not the conventional way in making minestrone soup, but I was under pressure and time was short and I had to serve. It really turned out delicious. Your soup with the sprinkled cheese just makes it perfect! Oh I cooked my pasta shells, the small ones for soup, separately, and then added them to the mixture. When pressured for time traditions go out the window. Thank you for showing and sharing your recipe, I am sure it tasted great as it looked scrumptious. Go well, take care, kind regards. Oh I added some passata as a tomato flavour :)
Fantastique! 😃👍
Chef I always listen carefully all your recipes! Onio NOT always first if you fry bacon! 🤣🤣 Right? Thank you for sharing your family souvenirs. 9.58 toujours la perfection avant tout dans vos plats!👋
Glad to see my favorite chef has this recipe! Just discovered my toddler loves minestrone soup so I can’t wait to follow this recipe.
Another Chef Jean-Pierre treasure. Thanks Jean-Pierre, please pass the onyos!
I made this a couple of times and my mom loves it. Wish I had a bigger freezer for all of chef's recipes.
Chef, note that the recipe on your website lists vegetable stock twice.
Never A disappointment, Thanks For Sharing , Great Soup
Minestrone Soup has been my favorite soup, Chef Jean-Pierre!
Thank you, for teaching us how to cook it homemade!