Italian Potato Soup Minestra Di Patate
Experience the comforting flavors of authentic Italian home cooking with Minestra di Patate, a hearty Italian potato soup perfect for cozy nights. This wholesome recipe combines creamy russet potatoes, aromatic garlic, and a medley of carrots and celery simmered to perfection in a rich vegetable or chicken broth. Enhanced with the subtle earthiness of fresh thyme and the umami depth of a Parmesan rind, this soup achieves the perfect balance of rustic charm and refined flavor. Simple yet satisfying, it's ideal for a nutritious weeknight dinner. Top it off with a sprinkle of fresh parsley and grated Parmesan for an irresistible finish, and serve with a slice of crusty bread for dipping. Easy to make and brimming with authentic flavors, Minestra di Patate is a soul-warming dish you’ll want to savor again and again.
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Recipe Information
Ingredients
- 3 tablespoons Extra virgin olive oil
- 1 large Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 4 medium Russet potatoes, peeled and cubed
- 6 cups Vegetable broth (or chicken broth)
- 1 Bay leaf
- 2 Fresh thyme sprigs
- 1 Parmesan rind (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Chopped parsley (for garnish)
- 0.25 cup Grated Parmesan cheese (for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced carrots and celery to the pot and sauté for 5 minutes until slightly softened.
Add the cubed potatoes, vegetable broth, bay leaf, thyme sprigs, and Parmesan rind (if using) to the pot.
Stir in the salt and black pepper, then bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 30 minutes, or until the potatoes are tender.
Remove the bay leaf, thyme sprigs, and Parmesan rind from the pot.
Using a potato masher or the back of a wooden spoon, mash some of the potatoes in the pot to create a creamy texture while leaving some chunks for texture.
Taste and adjust seasoning with more salt and pepper, if needed.
Ladle the soup into bowls and garnish with chopped parsley and grated Parmesan cheese.
Serve warm with crusty bread on the side for a complete meal.
Nutrition Facts
Calories |
1608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.4 g | 80% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 9290 mg | 404% | |
| Total Carbohydrate | 226.8 g | 82% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 29.4 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1094 mg | 84% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 6410 mg | 136% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
