Minestrone (Italian vegetable soup) Recipe
Minestone derived from the word "minestra", which means Italian soup, is a vegetable soup from traditional Italian home cooking. A healthy, satisfying, nutritious and abundant vitamin soup, also known as a large soup due to various and abundant vegetables it contains. The distinctive feature is that the vegetables are not lost, the coming to the tooth and the water is transparent. Enjoy your meal!
Ingredients:
For: 6 People
Prep: 15 Min
Cook: 30 Min
| Red Onion | 1 Qty |
| Carrot | 2 Qty |
| Celery Stalk | 2 Qty |
| Zucchini | 1 Qty |
| Cauliflower | 100 Grams |
| Broccoli | 100 Grams |
| Leek | 1 Qty |
| Tomato Puree (Planed) | 2 Cup |
| Haricot Beans (Boiled Mexico) | 1 Cup |
| Pasta (Small Grained (Beads)) | 1/2 Cup |
| Garlic | 4 Clove |
| Bay Leaf | 2 Qty |
| Dried Basil | 1 Tsp (large) |
| Olive Oil | 2 Tbsp |
| Salt | 1 Half Tbsp |
| Black Pepper | 1 Tsp |
| Parsley | 2 Sprig |
Steps:
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Peel the onion and chop into small cubes. Peel the garlic and finely chop.
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Peel the carrots and pumpkin and chop the large backgammon membrane. Wash the celery stalk and take the hard parts and chop cubes. Finely chop the leek. Divide cauliflower and broccoli into tiny flowers.
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Heat the olive oil in a deep saucepan. First sauté the onions and garlic until they become transparent.
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Take the carrots in the pot and turn them with onions and garlic for 1-2 minutes. Then add the celery stalk and turn a few rounds. Add other vegetables and grated tomato.
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Add enough cold water to pass 3-4 fingers on the vegetables. The colors of these vegetables remain alive and the water of the soup is not blurred. Add the bay leaves and cook for 15-20 minutes.
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Add boiled beans, salt, pepper, dry basil and pasta and continue to cook. When the pastas are softened, remove from the fire. Remove the laurel leaves. Add the chopped parsley leaves. For the presentation, separate a few pinch of chopped parsley.
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Sprinkle with parsley on the soup you bought in the service bowl and serve hot. Enjoy your meal!
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Note: It is important that you cook the soup in controlled. Vegetables should be of the resurrection that may come to the tooth and should not be scattered. If you are going to add potatoes to your soup, you should cut the potatoes and boil and add them later to prevent them from blur. The soup should be clear and vegetable consump.
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Menu Recommendation: Minestrone Soup, Rizotto with Mushrooms, Carpaccio, Panna Cotta
40 Min
