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What vegetables are in Minestrone soup?



If you think of a healthy dish, a recipe immediately comes to mind: the vegetable soup minestrone. The great classic of Italian tables, is a recipe that changes depending on the season of the year depending on the vegetables available. There is no right or wrong recipe, but here I describe the one that contains the most used ingredients.



INGREDIENTS

(for 4 servings)

2 cups of pasta cooked al dente (ditalini, broken spaghetti, gramigna)

1/2 cup green beans

1 bunch of spinach

1/2 cup beans (borlotti or whatever you have available)

1/2 cup chickpeas

1/4 head of cabbage (any variety)

4 tablespoons extra virgin olive oil

1 zucchini

3 tomatoes

2 potatoes

1 head broccoli

1 diced carrot

1 leek

1 diced zucchini

1 diced onion

1 whole garlic clove

1/4 bunch parsley

1/4 bunch basil

6 cup broth (chicken or beef)

salt and pepper to taste

grated parmesan cheese to season before serving



PREPARATION

The preparation is very simple and if you have a pressure cooker even quick (cut the cooking time to 1/3). Wash and cut all the vegetables into cubes. Brown the onion and add all the other ingredients except for the pasta in a pot. Let it boil for 1 hour (until the vegetables have softened). Add the pasta and serve sprinkle with Parmesan.



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