Whether you love Italian cuisine or take it very calmly, you need to try Minestrone at least once in your life. This is a real Italian vegetable soup, which can contain a wide variety of products.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Minestrone is the most popular Italian dish. It has been known in the country for a long time. For centuries, villagers in all corners of the country cooked this chowder from seasonal vegetables, and it was the most everyday meal, and it remains so today.
Today in Italy minestrone is also very popular. And we don't have to visit Italy to taste it. Such an unpretentious soup can be prepared in your kitchen. Minestrone is a rich and slightly liquid stew made from a large number of vegetables, which can be very different that you have in your refrigerator. Sometimes at least ten different types of vegetables can be found in one recipe.
This soup can be both lean and cooked in meat broth and meatballs. However, there are no restrictions here. You can use bacon, cheese dressing, pesto sauce, and pasta. What can I say, Minestrone is original …
- Caloric content per 100 g - 58 kcal.
- Servings - 4
- Cooking time - 40 minutes
Ingredients:
- Meatballs - 15-20 balls
- Zucchini - 1 pc.
- Eggplant - 1 pc.
- Carrots - 1 pc.
- Sweet bell pepper - 2 pcs.
- Tomatoes - 4 pcs.
- Onions - 1 pc.
- Bay leaf - 4 pcs.
- Allspice peas - 4 pcs.
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
- Any greens - a bunch
- Any spices to taste
Cooking Italian minestrone soup with meatballs
1. Wash the zucchini and cut into cubes about 1, 5 cm in size. If the fruits are ripe, then peel them first and remove the seeds. This is not done with young individuals.
2. Wash and cut the eggplant in the same way as the courgette. If the vegetable is old, then it will give off solanine, bitterness. To eliminate it, sprinkle the pieces with salt and leave to lie down for half an hour. When droplets appear on them, this is that bitterness. Then rinse the fruit under running water to rinse it off.
3. Wash the bell peppers, remove the seeds with tails and cut into cubes.
4. Peel the carrots and cut them into cubes too, but a little smaller. carrots take longer to cook than eggplants and zucchini.
5. Peel and cut onions into cubes or quarters into rings.
6. Cut the washed tomatoes into cubes as well.
7. Pour drinking water into a cooking pot and add bell peppers and eggplants.
8. Next, send zucchini, carrots and onions.
9. Bring food to a boil and lower the meatballs. Also add bay leaves and peppercorns. This recipe uses frozen meatballs. But making them is very easy. To do this, wash the meat and twist it several times in a meat grinder or interrupt with a blender until it is tender and homogeneous. Add salt, pepper, knead and form small balls.
10. Cook the soup until almost cooked. Then put finely chopped herbs, spices and herbs in a saucepan. Season with salt and ground pepper.
11. Next, place the chopped tomatoes.
12. Boil the soup for just 7 minutes. the tomatoes will soften very quickly and remove the pan from the stove.
13. Pour hot soup into bowls freshly prepared with croutons, croutons or toast.
See also the video recipe on how to cook minestrone with vegetables and beef meatballs.
