Vegetarian minestrone – a detailed recipe for cooking.
Recipe author – Valerie Bertinelli – American actress
Time: 45 мин. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr canned white beans, drain the liquid and rinse
- 400 gr. diced tomatoes
- 1.5 tbsp. chopped zucchini
- 1 tbsp. l red wine vinegar
- 3 tbsp. chopped leafy greens (chard, kale)
- 2 tbsp. boiled rhizoni (pasta in the form of rice)
- 2 tbsp. l olive oil
- 1 tbsp. chopped onions
- 1/2 tbsp. chopped carrots
- 1/4 Art. chopped celery
- 3 cloves of garlic, chopped
- 2 tsp salt
- 1 tsp chopped rosemary
- 1/2 tsp black pepper
- 1/4 tsp chopped red pepper
- 3 tbsp. vegetable broth
- 1/2 tbsp. grated fresh parmesan cheese
Recipes with similar ingredients: white beans, tomatoes, carrots, celery, wine vinegar, chard, kale cabbage, orzo paste, cheese parmesan, red pepper flakes, rosemary
Recipe preparation:
- Heat the oil in a large cauldron over moderate heat. Add onions, carrots, celery, garlic, salt, rosemary, black pepper and chopped red pepper. Sauté, stirring occasionally, so that the vegetables become tender, from 8 to 10 minutes.
- Add the broth, 2 tbsp. water, beans, tomatoes, zucchini and vinegar. Bring to a boil; reduce heat to medium and simmer until until zucchini becomes tender, about 10 minutes. Mix with greens and cook until greens are soft, about 2 minutes. Mix with rhizoni. Season the soup with salt. Sprinkle on top minestrone with crushed parmesan.
