Italian minestrone soup can be compared to a hodgepodge, which you cook from all the vegetables available in the refrigerator, and every time a new taste is obtained. This minestrone is being prepared with three types of legumes: white beans, chickpeas and green beans and It turns out to be very satisfying, nutritious and healthy. The base of the soup will be aromatic broth full of parmesan and herbs. You can cook it in advance and store in the refrigerator. A bright taste minestrone will be given baked tomatoes and fried pancetta. Serve it on a cool day and enjoy dipping warm bread with crust. Nutritional value of one serving: (4 total) Calories 53one , total fats 12 g., saturated fats g., proteins 23 g., carbohydrates 87 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 2 hours. Difficulty: medium Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Minestrone
- 8 tbsp. broth with parmesan and herbs, recipe see below
- 4 baked tomatoes, chopped, recipe see below
- 2 tbsp. l olive oil + extra to drizzle
- 1 piece of prosciutto di parma 0.3 cm thick., Approximately 100 gr. (optional)
- 1 onion, chopped
- 2-3 celery stalks, finely chopped
- 2 carrots, peeled and finely chopped
- 4 cloves of baked garlic, see baked tomato recipe
- 1 red chilli, chopped or finely chopped (preferably fresno or holland)
- 0.5 kg small potatoes, chopped or 1 tbsp. shallow paste
- 1 can (425 gr.) Canned white beans, liquid drain
- 1 (400 gr.) Canned chickpeas, drain the liquid
- 150 gr. fresh thin green beans, cut the pods into 3 parts
- 1 small bunch of eskariol or chard, chopped
- Lemon zest
- Parmesan grated for serving
- Hot bread with crust for dipping
Parmesan and herbs broth
- 1 large crust cut from a piece of parmesan (or several small crusts)
- A bunch of fresh sprigs of thyme, parsley and rosemary, related by thread
- 1 onion, peeled and cut into 4 parts
- 2 stalks of celery, sliced obliquely
- 2 carrots, sliced obliquely
- Peel 1 lemon
- 2 fresh bay leaves
- 4 tbsp. chicken broth
- 12 tbsp. (3 l.) Water
Baked tomatoes
- 24 tomatoes on a branch or large plum-shaped tomatoes
- A few cloves of garlic, chopped
- Olive oil to sprinkle thoroughly
Recipes with similar ingredients: prosciutto, onion, celery, carrots, garlic, chili peppers, potatoes, white beans, chickpeas, green beans, escariol salad, chard, lemon zest, Parmesan cheese, rye bread, thyme, parsley, rosemary, lemon, bay leaf, broth
Recipe preparation:
- Set aside or cook the broth and baked tomatoes.
- Heat a large pot or cauldron over moderate heat, add olive oil, a couple of circles over the pan. Add prosciutto and fry, stirring, a couple of minutes. Add chopped onion, celery, carrots, garlic and chili, salt and pepper. If you cook with potatoes, add it there too. If cooking with pasta, then in another pan, bring water to a boil, pour paste and cook as recommended on the packaging until state al dente. Cool the pasta and drizzle with olive oil. Cover and set aside. Cover the pan with a lid and cook vegetables for 10 minutes, stirring occasionally.
- Add white beans, chickpeas, prepared broth and baked tomatoes. Bring the soup to a boil and add green beans. Bring again soup to a boil, then turn off the stove and cool the soup. Ready soup keep in the refrigerator.
- To warm up the soup: Put the soup on a moderately strong the fire. Preheat the bread in a warm oven. When the soup boils stir in boiled pasta, escariol and a little lemon zest. Turn off the stove when the pasta warms up. Serve the soup in shallow bowls with bread for dipping, sprinkled with cheese on top, and sprinkled olive oil.
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Parmesan and herbs broth
In a saucepan, mix the parmesan crust, a bunch of greens, onions, celery, carrots, lemon peels, bay leaves, chicken stock and water and bring to a boil. Then turn down the heat. Simmer at least 1 hour, and then lay out the slotted peel, greens and vegetables.
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Baked tomatoes
Preheat the oven to 260 ° C. Lay the tomatoes on one or two baking sheets in one layer. Throw garlic between tomatoes, drizzle with olive oil, salt and pepper. Bake tomatoes until their skins crack and start to char, about 30 minutes. Cool the tomatoes enough so that they can be hold and peel. Put the tomatoes in a bowl.
