Minestrone Vegetable Soup

2

• Time for preparing

  Contents

  • • 0.0.1 1h 20min
    • 0.0.2 Simple dish
    • 0.0.3 30.27kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  1h 20min

• Recipe difficulty
  

  Simple dish

• Energy value
  

  30.27kcal

• Rating

• Recipe

Light Italian soup cooked with vegetables and pasta. Vegetables for this soup should be fried for a long time in large amount of oil over low heat. Make with any vegetables in depending on the season.

Let’s get started!

Ingredients

0/14 ingredients

• Large onion – 1 pc.
• Carrots big – 1 pc.
• Celderei – 2 stems
• Bell pepper – 1 piece
• Zucchini – 1 piece
• Garlic – 2 cloves
• Ripe and large – 1pc.
• Green pea – a handful
• Macaroni – 60 g.
• A mixture of dried Provanza herbs – 1 tsp.
• Salt to taste
• Young pepper – to taste
• Vegetable oil – 1 tbsp. l
• Vegetable broth – 1.5 liters

1ч 20мин1ч 20мин 30.27

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Steps

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1. Carrots, zucchini, peppers, celery, onions, chopped a cube.
2. Fry in a pan with a thick bottom over low heat in oil bow to transparency. Add carrots, fry for 5 minutes, celery and pepper, another 5 minutes. Cut the potatoes in the same way and put them in the vegetables. Fry for 5 minutes.
3. Cut the zucchini into small cubes and put in a pan. If a you need to add more oil so that the vegetables are fried on a slow fire, not put out.
4. Do not forget to constantly mix. Leave the vegetables to fry over low heat for another 20 minutes.
5. Pour the broth over the vegetables. Salt, pepper. Add garlic and Provencal herbs.
6. Throw a handful of pasta into the soup. When the pasta will be almost ready, add peeled and diced a tomato. Allow the soup to sweat for 10 minutes.
7. Last but not least, lay green peas. In 5 minutes soup is ready.