Even those who do not like Italian cuisine, having tried the real national Italian vegetable soup Minestrone, will surely be satisfied. This rich, thick, tasty and beautiful soup will not leave anyone indifferent.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
What is minestrone? Surely many people have a question after hearing this name of the dish. This is a classic Italian thick and rich soup made from fresh vegetables, the composition of which can be very different. For example, carrots, potatoes, root and petiole celery, onions, leeks, zucchini, zucchini, squash, bell peppers, broccoli, cauliflower, white and Brussels sprouts, tomatoes, asparagus, eggplant can be found in one pan. The zest of the soup lies in the variety of vegetables, and the more of them, the better and tastier. Since the word “minestrone” is translated from Italian as “soup”, it means that the soup should be thick, rich and dense.
Dishes are prepared in a variety of ways. Vegetables can be immediately placed in a saucepan, or some can be pre-fried in olive or other vegetable oil. There should not be a lot of water in the soup so that the vegetables are not cooked, but rather stewed. The process of cooking the soup is long, at least 2-3 hours. The soup does not have to be vegetarian, it is also boiled in meat or chicken broth, and pieces of meat or poultry are also added. In addition, legumes are often added to minestrone. But then it must be borne in mind that fresh peas and beans are cooked quickly and do not require long-term heat treatment. Dry beans and lentils take longer to cook and need to be soaked first.
- Caloric content per 100 g - 52 kcal.
- Servings - 4
- Cooking time - 2 hours
Ingredients:
- Chicken broth - 1.5-2 l
- Eggplant - 1 pc.
- Zucchini - 1 pc.
- Carrots - 1 pc.
- Sweet pepper - 1 pc.
- Onions - 1 pc.
- Tomatoes - 2 pcs.
- Garlic - 2 cloves
- Vegetable oil - for frying
- Salt - 1 tsp or to taste
- Black pepper - a pinch
- Greens to taste
How to prepare the classic Minestrone vegetable soup step by step:
1. Peel carrots and onions, wash and dry. Cut into cubes and place in a skillet with vegetable oil. Saute over low heat until golden brown.
2. Transfer vegetables to a bowl and chop with a blender.
3. Beat the vegetables to a puree consistency.
4. Place the diced courgettes, bell peppers and eggplant in a cooking pot. Cut the vegetables to the same size. Sprinkle the eggplants with salt and leave for half an hour so that bitterness comes out of them. Use young zucchini. If you are using ripe seeds, remove the large inner seeds and peel them. Remove the stalk from the bell peppers and clean out the baffled seeds.
5. Chop the tomatoes and add to the saucepan. Put carrot and onion puree, salt, pepper and any chopped greens there.
6. Pour the broth over the vegetables and place on the stove. Boil over high heat, reduce heat, cover and simmer over low flame for 1.5-2 hours.
7. Season the soup with garlic 5 minutes before tenderness and taste. Correct it if necessary. Remove the boiling soup from the heat, cover and leave to infuse for 30 minutes. Serve the minestrone hot, pour into bowls and sprinkle with chopped basil leaves.
See also the video recipe on how to cook minestrone. Italian soup.
