Minestrone soup - This recipe is the basis for an excellent vegetable soup. You can prepare it with or without pasta, leave the vegetables in pieces, or blend them with a hand blender, however you like. You can also prepare it with the addition of chicken or beef broth, or without these additions. keeping the lean and vegetarian recipe.
Minestrone soup - Recipes and Cookbook online
Minestrone Soup – This recipe is the base for a great vegetable soup. You can prepare it with or without pasta, leave the vegetables in pieces, or blend them with a hand blender, however you like.
- 100 g of olive oil
- 3 cloves of garlic
- 1 head of red onion
- 2 pieces of carrot
- 2 branches Mediterranean celery
- 1 piece of zucchini (medium size)
- 1 piece leek (smaller)
- 1 can of tomato paste
- 0,5 can of red beans
- 2 kale leaves (smaller)
- sea salt
- beaver
- 1,5 liters of broth (chicken or beef (optional))
- 50 g of pasta (optional)
- 5 tablespoons parmesan cheese (optional)
- oregano spice
- basil spice
- Wash all the vegetables well and cut them into medium-sized cubes. Garlic and red onion can be cut into smaller cubes.
- Take a larger pot (about 5 l) and pour olive oil. Warm up. Add the fresh vegetables and let them simmer for about 10 minutes. Add about 1,5 l of water (you can optionally add chicken or beef broth). Bring to a boil and cook for about 15 minutes.
- Chop the tomato paste and add it to the broth. Add canned red beans. Cook for another 10 minutes. Check that harder vegetables are cooked.
- Cut the kale leaves into small strips. Add the kale and reduce the heat. Optionally add pasta. Leave on the fire for another 5 minutes. Add salt and pepper to taste. Remove from heat and let stand for 10 minutes.
- Serve warm. Optionally add Parmesan. Garnish with fresh parsley leaves. To taste, add a little olive oil.
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