Spicy, Italian Vegetable Soup – Minestrone Alla Francesca

5 from 10 votes
Prep Time 30 mins
Cook Time 4 hrs 20 mins
Total Time 4 hrs 50 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 33 kcal


For the broth:

  • 600 g Chicken, fresh or frozen
  • 800 g Water
  • 1 tbsp Aji-No-Moto, alternatively chicken broth, (see note)
  • 2 medium-sized Tomatoes, red, fully ripe
  • 4 small Onions, red
  • 2 medium-sized Cloves of garlic, fresh
  • 1 small Carrot
  • 1 pole Leek
  • 60 g Celery root
  • 2 Lemon leaves

For the vegetables:

  • 4 small Onions, red
  • 2 medium-sized Cloves of garlic, fresh
  • 1 small Carrot
  • 4 Runner beans, green
  • 2 Hot peppers, red, long, mild
  • 1 smaller Broccoli
  • 30 g Sweet peppers, red, fresh
  • 30 g Sweet peppers, green, fresh
  • 1 small Eggplant, purple
  • 4 tbsp Extra virgin olive oil
  • 2 small Chilies, green, fresh or frozen


  • 2 tbsp Marsala, fortified wine
  • Chicken broth, Kraft bouillon
  • Black pepper, fresh from the mill

To garnish:

  • Flowers and leaves


  • Rinse the chicken well. Bring 1 liter of water to the boil, add the chicken and let it boil for 3 minutes (!). Strain the chicken and rinse well. Discard the cooking water.

The vegetable:

  • Wash, clean and chop all the vegetables for the broth, from tomatoes to celery root. Wash the lemon leaves and use them whole. Bring the water to a boil and dissolve the Aji-No-Moto in it. Add all the ingredients for the broth and let simmer for 4 hours. Strain, discard the material to be sieved. Make up to 400 ml of the broth with water. Season to taste with chicken broth, concentrated stock and black pepper, fresh from the mill.
  • In the meantime, prepare the vegetables, i.e. wash, clean and cut into bite-sized pieces. Wash the chillies and use them whole. 10 minutes before the end of the cooking time for the broth, fry the onions with the olive oil until light brown, then add the vegetables and stir-fry for 3 minutes. Pour everything into the broth and distribute the finished minestrone on the serving plates and serve with toasted white bread.


  • Francesca used a different, high-purity glutamate that, like the one mentioned above, is mainly obtained from tomatoes.


Serving: 100gCalories: 33kcalCarbohydrates: 6.8gProtein: 0.8gFat: 0.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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