Minestrone Soup: Hit Vegetables. Video recipe
Minestrone is a traditional Italian soup made from a wide variety of vegetables and herbs. They can be enjoyed when visiting residents of a given country or in famous restaurants, which often make this soup the dish of the day. According to nutritionists, minestrone is very light and healthy, because more calories are spent on its digestion than is contained in one plate.
It is noteworthy that there is no single recipe for this dish – every Italian housewife chooses the ingredients at her discretion when creating such a treat. The only rule is that there should be no less than 10 types of vegetables in the soup, including legumes. Only then will he be considered a true minestrone.
This wonderful light soup can be made with vegetable or meat broth. In some regions of Italy, pieces of meat or small slices of toasted ham are also added to it – this option is suitable for lovers of more hearty dishes.
It is not for nothing that Minestroni is also called seasonal soup – they add to it those vegetables that grow in the garden at the time of its preparation
To prepare this dish for 4–5 servings, you can use: – vegetable or meat broth – 2 l; – potatoes – 4 pcs.; – beans or green peas – 150 g; – carrots – 2 pcs.; – onion – 1 pc.; – medium sized tomatoes – 5 pcs.; – celery – 3 stalks; – hot pepper – 1/4 pepper; – zucchini or zucchini – 1/2 fruit; – bell pepper – 1 pc.; – cauliflower – 200 g; – Parmesan – 50 g; – basil – 1/2 bunch; – olive oil – 3 tbsp. spoons; – parsley – 1/2 bunch; – salt, pepper, bay leaf and other spices – to taste.
Wash potatoes, onions, carrots and tomatoes thoroughly, peel and cut into small cubes of equal size. Wash celery, cauliflower, squash and bell peppers under running water and cut into cubes.
To make tomatoes easy to peel, pre-pour boiling water over them.
In a deep saucepan, heat the olive oil and sauté the onions, carrots and bell peppers in it. The fire should be very slow.
Once the vegetables have softened, add the tomatoes to them. Mix everything and fry for another 5 minutes. Then put all the remaining vegetables there, fry them for 10 minutes in your own juice.
If dried legumes are used to prepare minestrone, they must first be soaked in water for several hours. Then they will cook at the same time as other vegetables.
Heat the broth in a saucepan. Once it boils, add all the vegetables from the saucepan to it. Season with salt and pepper to taste. Cook over very low heat until tender. The soup should be thick.
Pour the minestrone into bowls, sprinkle with plenty of finely chopped parsley and basil. Garnish with grated Parmesan and serve.