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Cauliflowers Broccoli Minestra. Winter Comfort Food

Cauliflowers Broccoli Minestra Recipe

When winter knocks on the door, comfort food like hot soups is what I need.

Maybe a cauliflower and broccoli minestra where broccoli are a cream that embraces pasta and crispy cubes of cauliflower.

I’m sitting at the table in the kitchen with a hot “caffè lungo” in a mug.
Outdoor is a cold day and I’m organized my morning work between PC and cutting board. To be a free-lance journalist and food blogger can be funny sometimes.

I’m ready to write -and share- a new recipe that is exactly what is simmering right now on the stove. Recently I try this traditional broccoli minestra recipe and I immediately loved it. Since the first time, I’ve cooked it several times already.

And each time I made it, I love its authentic taste. Even if I introduced a little trick to change its consistency (you’ll find it reading the blogpost).

Furthermore, in Italy, January is the right season for fresh and delicious broccoli and crunchy and white cauliflowers. And these vegetables can’t miss on my seasonal table.

Cauliflowers Broccoli Minestra, Winter Comfort Food Recipe

Cauliflowers Broccoli Minestra, Winter Comfort Food

As winter sets in, I need comfort food like this broccoli minestra.

When outside the window, Bologna’s roofs are shiny with frost, it’s time for a mumbling pot where vegetables simmering and the smell of a cake baking in the oven.

These are the days when I think I’m lucky and my home is the best place to be.

To make a delicious broccoli minestra, before I cook broccoli and one potato in a vegetable stock, then I reduce them to cream. Only at this point, I cook pasta and cauliflowers into broccoli. Pasta have to be al dente and the cauliflower crunchy.

At least, I season it with abundant, grated parmigiano reggiano.

On my seasonal table this recipe works well. And I hope it will be the same for you.

Happy seasonal cooking, Monica

Cauliflowers Broccoli Minestra, Winter Comfort Food Recipe

Food Tips

I use an abundant quantity of broth because in the same cook first broccoli then also pasta and cauliflower.

If you prepare the soup for 4 people, use a litre of broth or water.

Instead of broth, you can use also water. bUT remember to salt the boiling water as if you were cooking pasta.

Cauliflowers Broccoli Minestra Recipe

Serves 2

broccoli, 1 small, about 200 g
cauliflower, 1 small, about 150 g
Potato, about 150g or 2 tablespoons cornstarch
shallot, 1
short pasta, 90 g
vegetable stock, 700ml approx.
butter, olive oil and salt, to taste.

fresh, grated parmigiano reggiano, to season


Clean and chop broccoli and potato.

In a saucepan, gently sauté finely chopped shallot with a little oil and a knob of butter. Then add broccoli and potato, stir and cook over low heat for 2 minutes.

Add the vegetable stock and continue to cook over medium heat until the vegetables are soft (about 12-15 minutes).

Turn off the heat and reduce broccoli to a cream with a blender. Taste and adjust salt.

In the meantime cut the cauliflower into little cubes/pieces and set aside.

Bring broccoli cream to the boil, add in cauliflower and pasta and cook until pasta is al dente and cauliflower slightly crunchy.

Turn off the heat, let it rest two minutes before serving the soup with grated parmigiano reggiano aside.

Cauliflowers Broccoli Minestra, Winter Comfort Food Recipe

If you too love the soups’ world, take a look at the other recipes that you can find on the blog in the section dedicated to them, remembering that Soups recipes, in Italy are all the “spoonful” first courses and they are: Minestre, Zuppe and Creme di verdura or Vellutate.

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