Minestrone soup, which is translated from Italian as “large soup “, – one of the oldest dishes in Italy. It was prepared even in times of ancient Rome. Since Minestrone was considered a dish the poor, a strict classic recipe for its preparation never did not have. The main thing is to make the soup thick, with many seasonal ingredients. All the remaining vegetables that the hostess had were used. Meat appeared in the house – that means they made meat broth, not meat was – enjoyed the vegetarian option. And when happened severe drought, and the harvest of vegetables was poor, in the Ministry of Economic Development came up putting rice and pasta. Despite its variability, the Minestrone always considered a healthy and nutritious soup.
Recipe author – Michelle Ervater – cookbook author
Time: 1 hour. 50 minutes Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/3 Art. olive oil
- 1 tbsp. chopped onion
- 1 tbsp. diced carrots
- 1 tbsp. diced celery
- 0.5 tbsp. dried white beans, pre-soaked
- 1 bay leaf
- Sprig of thyme
- 4 tbsp. beef broth
- Parmesan cheese crust (optional)
- 2 tbsp. canned tomatoes in their own juice, with juice
- 2 tbsp. diced potatoes
- 2 tbsp. diced zucchini
- 2 tbsp. shredded savoy cabbage
- 1 tbsp. small pasta shells
- Pesto sauce for serving
Recipes with similar ingredients: Savoy cabbage, white beans, tomatoes, zucchini, pasta, carrots, celery, potatoes, bay leaf, thyme
Recipe preparation:
- Heat olive oil in a pan. Sprinkle the onion and fry until golden brown for 5 to 7 minutes. Then add carrots and celery and cook over low heat for 5 minutes, stirring occasionally. Pour the beans, lay the bay leaf, sprig of thyme and stir everything for 1 minute.
- Pour the broth into the pan, put the parmesan crust (over optional), tomatoes and their juice, salt and pepper to taste. (If a use parmesan, keep in mind that it will also give salt. Not salt). Bring to a boil and simmer over low heat for hours. Then add potatoes, zucchini and cabbage to the soup. Cook more 20 minutes or until vegetables are soft.
- Near the end of cooking, sprinkle pasta, cover the pan lid and cook for 10 minutes. Salt and pepper to taste. Spill Minestrone soup on plates, serve with pesto sauce.
