【野菜スープの概念が変わる】シェフ直伝のミネストローネ、圧倒的に美味しくなる秘密を教えます

【野菜スープの概念が変わる】シェフ直伝のミネストローネ、圧倒的に美味しくなる秘密を教えます

Sweet aroma coming through ike chicken bouillon or consommé. Smells amazing, right? Yeah, that’s the key. Once it lifts, it’s perfect. Very little liquid left. Alright then. Thanks for tuning in, everyone. Today we’re making soup. Specifically, minestrone. A true Italian classic. What I love is its flexibility. But the basics are onion, carrot, celery, and tomato. I’ll add my own twist today. Soup can be tricky—it’s not always a must-have. Like breakfast with soup and bread. But at dinner, some people skip it. To me, soup should give plenty of nutrients on its own. If it covers most essentials in one meal, it’s actually vital. That’s the kind of recipe I’ll share today. Let’s get started. Okay, let’s prep the ingredients. First, onion. We’ll use onion, carrot, and celery. I pretty much always use these. No need to dice too fine—just rough cut. Since it’s soup, making a decent amount works better and tastes better. Cut into cubes. Maybe a bit smaller than the onion. Carrot can stand out too much otherwise. Still, try to keep onion, carrot, and celery similar in size. Celery’s nice to have. It’s high in fiber too. But if you don’t like it, skip it—I like it though. Ratio-wise: about 1 : 1 : 0.5. Next, garlic. One big clove is fine. If small, use two. Mince the garlic. Chop it really fine. Then sauté in a pot. About 1 to 1.5 tbsp olive oil. Any pot works. A wide one’s easier though. One pinch of salt. Actually, two pinches. Yeah, two. Cover it lightly. Any lid works—I’m just using foil today. This steams out the veggies’ moisture. Quick way is just chop and boil everything. But I prefer drawing out veggie flavor first, then adding liquid. That way each veggie has more taste. Minestrone often uses cannellini beans, but they’re hard to find. So canned soybeans work fine. I like to add them. Good protein, different from veggies. Leftover meat works too ike chicken thighs—just chop it in. Animal protein adds flavor and nutrition, so dice it small. Veggies have released plenty of liquid now. Onion and celery are soft, carrot needs more. Like I said, minestrone is flexible—green veggies are great to add. For color and nutrition. Cut to about 2 cm. Veggies look glossy from their moisture. Sweet aroma shows it’s coming along nicely. Use minimal oil, just enough for flavor. Sauté and mix everything together. Now add the chopped bacon. Let its fat render out. For basil, chop about a small handful. Skip it if you don’t like basil. Coating with oil helps prevent browning. You can add basil to the pot, or save some as a topping when serving. As a garnish, it keeps better if coated with oil. That way it lasts longer. Adding basil directly has pros and cons—flavor blends well, but color fades. So if you want it fresh and green, keep it aside as garnish. Adjust to your taste. The meat aroma is strong now—this base itself should already taste good. Then adding liquid makes it even better—that’s how I see soup-making. From here, no more sautéing steps. Now add tomato paste. I don’t want it overly tomato-y. I prefer just a subtle tomato note, so mix it in well here. Fresh tomatoes work too, but I recommend paste. If you have ripe ones at home, go ahead and use them. Paste has a distinct smell—heat it to mellow it out. Now add the soybeans. Plenty of them. Mix well. Add the chopped green beans. Next is chicken broth. At home, just use bouillon or consommé powder. Dissolve the granules in water. Like this much. Just enough to barely cover. About here. Keep liquid minimal. The goal is to eat the veggies, not just drink broth. Add bay leaf while simmering—it deepens aroma. You can also add a pinch of cumin. Oregano is great too. Roughly a pinch with your fingers. Usually powdered. With oregano or cumin— Don’t add too early, they burn easily. Better after adding liquid. Whole chilies add nice flavor—toss in 7–8. Looks good, right? Smells amazing. Yeah, all about aroma. Exactly. Once it boils, taste test. Ah, gentle. Needs a touch more salt. So add 1–2 pinches now. We first drew out veggie flavor— Then just enough chicken stock, no need to simmer long. Too long and it turns into a stew. Keep it light. Check the carrot. It cooks slowest—make sure it’s tender. Nice. But ideally carrot should fully absorb broth and lose raw taste. Now it’s still a bit distinct. Once that’s gone, it’s perfect. Now it’s in a good spot—add pasta if you like. Carbs help—penne or pre-boiled pasta works. And the chopped basil. Now you’ve got vitamins, fiber, soy protein, bacon protein, and pasta carbs—well balanced. Whether to let pasta soak flavor is up to you. Once heated through, serve—or simmer 5–10 min more. But pasta will absorb broth fast. It thickens up. So adjust to your liking. Chilies and bay leaf add aroma—just don’t eat them. Liquid stays minimal. Optionally add cheese. Or a drizzle of olive oil to finish. Just a touch. And that’s our minestrone! Let’s eat. Starting with SARA’s sweet peppers. So good. Now the soup. Delicious! Really nice. Make it in the morning—you’ve got nutrition covered, and it looks great too. Better served on a flat plate than a soup bowl. Better than a soup bowl. If you want bread, just serve it on the side. Great for dinner too. Honestly, this alone works. For busy people, it’s enough by itself. Fresh basil, oregano, cumin spice—add black pepper if you like, or extra cheese. Perfect. That’s our minestrone. How was it? It’s more of an eating soup than a drinking one. Key is sautéing aromatics well, then finishing with minimal liquid. Use whatever veggies you have in the fridge. Mushrooms, sweet potato, potato, pumpkin—great for meal prep, it thickens like curry the next day. Hope you’ll try it. See you next time! A chef’s creation, the ‘golden ratio’ cheesecake, sold out instantly on crowdfunding! Now available and receiving rave reviews! Check out the details in the link’s description.

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●材料(作りやすい分量)
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人参　　　　1/2本
セロリ　　　1/2本
ニンニク　　1〜2かけ
大豆の水煮　1缶
ベーコン　　約30〜50g
インゲン　　8本
バジル　　　お好みで
トマトペースト　約18g
ローリエ　　1枚
オレガノ　　1つまみ
クミン　　　1つまみ
唐辛子　　　7本
パスタ　　　お好みで
チーズ　　　お好みで

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