Let's explore the ingredients to prepare minestrone, a healthy, vitamin-rich type of Italian vegetable soup. Minestrone soup, which you can prepare with seasonal vegetables that you can easily get at home, is as satisfying as it is nutritious.
Ingredients
- 1 large onion
- 2 cloves of garlic
- 4 tablespoons of olive oil
- 1 tablespoon tomato paste
- 1 medium zucchini
- 1 medium carrot
- 1 medium potato
- 3 sprigs of celery stalks
- 5 green beans or pods (according to desire)
- 100 grams of cauliflower
- 1 sprig of leeks
- 4 sprigs of fresh basil
- 5 cups hot chicken broth
- 1/2 cup mexican beans (according to desire)
- 1 cup bead pasta
- 1 teaspoon salt
- 1/2 teaspoon freshly ground ground black pepper
For service:
- 1/4 cup coarsely grated parmesan cheese
The Trick of the Minestrone Soup Recipe!
Take care to add the vegetables, which will be roasted completely, according to their hardness and cooking degree, even if it is a click before.
Cooking Suggestion of Minestrone Soup Recipe
In Italy, you can also add coarse bulgur or rice instead of pasta to the soup recipe, which varies according to regions. According to the desire, instead of tomato paste, you can use juicy tomatoes in season to make soups. Since it is a mixed vegetable soup, you can add vegetables such as spinach, broccoli, colored peppers, corn, chard to the soup.
How to Make Minestrone Soup Recipe ?
1.Although the materials seem too much and complicated, the process to be done is simple. After peeling the onion, chop it into small pieces. After peeling, finely chop the garlic that you have crushed with the back of the knife.
2.Chop the peeled potato into coarse cubes. After removing the tips, cut the zucchini and carrots that you peel or scrape over according to the desire so that they are compatible with the potatoes.
3.Finely chop the celery stalks and leeks that you have washed in plenty of water. Reserve the cauliflower into small flowers. Cut the green beans or pods whose awns you have cleaned into large pieces. Extract the basil leaves.
4.Fry the olive oil in a deep saucepan. Sauté the onion, which you have chopped into small pieces, until it acquires a light color.
5.Add the garlic and stir, then add the tomato paste. Roast for a short time.
6.Taking into account the degrees of cooking, mixing in between, respectively; Put the chopped carrots, cauliflower, soaked Mexican beans, celery stalks, potatoes, zucchini, green beans and leeks in the pot.
7.Add hot chicken broth to cover the vegetables with a thickness of 2-3 fingers and cook the soup mixture for 15-20 minutes.
8.Add salt and freshly ground black pepper and season. Add finely chopped basil leaves and pasta and cook over low heat with the lid closed for 10-15 minutes.
9.Serve the vegetable soup with plenty of ingredients, which swells the pasta and softens the beans, hot with the addition of grated parmesan cheese according to the desire.
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