Vegetable soup Minestrone

Vegetable soup Minestrone

vegetable-soup-minestrone

Ingredients:

● ½ h. L. dried rosemary
● 
3 sprigs fresh thyme
● 
2 cloves garlic

● 1 fennel
● 
1 celery stalk (large)
● 
1 PC. onions
● 
400 grams of white beans (rinsed canned or pre-cooked)
● 
100 g cauliflower inflorescences
● 
100 grams of broccoli
● 
1 bell pepper
● 
100 g pumpkin
● 
2 carrots
● 
200-250 g medium zucchini
● 
100 g tomatoes
● 
Salt, black pepper, oregano, dry, garlic oil, pesto sauce, fresh basil to taste

Directions:

1. Fry in a skillet with olive oil, rosemary, thyme and garlic.

2. Slice the carrots, onions, fennel, celery on medium dice. Add to the skillet well, boil for some time. After 1-2 minutes, remove garlic. Throw all the other vegetables, cut the same average Dice: zucchini, bell peppers, pumpkin, asparagus, tomatoes and parse it into florets broccoli and cauliflower.

3. Season with salt and pepper. Add a little dried oregano. Extinguish all together for another 1-2 minutes.

4. Pour boiling water — about 2 liters. The main thing is not to overdo it with water, soup should be thick and rich.

5. Bring to the boil and leave to boil for a few minutes to fully sated vegetable broth flavor. Add white beans. Give boil. Stirring, it is necessary to ensure that the vegetables are not digested, so adjust the cooking time.

6. Part of soup somewhere 1/3 cast in a separate skillet and break through the blender. Mix two parts of soup. Then the density at Minestrone get the right — a real «supische.»

7. Boiling soup cover, remove from heat and let stand 30 minutes.

8. Add a little garlic oil spice.

9. Serve hot. Pour into bowls, sprinkle with thinly sliced ​​basil leaves and pour Genoese pesto.

Bon Appetit!

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