Italian soup minestrone is prepared from vegetables, if desired, adding bacon or ham. The necessary components of this thick soup are also pasta or rice.
There are many varieties of this original rich food, and we will offer two different options, each of which is good in its own way.
Recipe for Italian classic soup minestrone with pasta
Ingredients:
- paste - 55 g;
- potato tubers - 160 g;
- zucchini courgette - 290 g;
- onion - 110 g;
- carrots - 75 g;
- sweet Bulgarian pepper of different colors - 160 g;
- garlic - 1 tooth;
- fresh tomatoes - 220 g;
- bacon (optional) - 110 g;
- purified water - 1.4 l;
- olive oil - 120 ml;
- ham - 120 g;
- a mixture of Italian herbs - to taste;
- ground black pepper - to taste;
- salt - to taste;
- fresh basil greens for filing;
- hard cheese for serving.
Preparation
The most laborious in preparing minestrone is the preparation of vegetables. But on how this stage is performed, depends on the aesthetic appearance of the soup, and, as already known, what the dish looks more appetizing, so it tastes better. Therefore, we reserve ourselves with patience and proceed. We clean and shred with small neat cubes onion and carrots. Bulgarian peppers are rid of the stems and cores with seeds and cut into strips. Zucchini mine, wipe dry, cut in half, remove the core, and cut the remaining flesh small slabs. If the fruit is caught sufficiently mature, it is better to pre-cut the upper skin. My tomatoes, we make a cross-cut on the surface, scalded with boiling water and peeled. Then cut them into small cubes. Potato tubers are cleaned, crushed also with neat cubes and poured cold water for a while, and cut the garlic into plates.
In a frying pan with a little warm olive oil, we spread onions, carrots and chopped ham and weighed on medium heat for five minutes. Then add peppers and garlic and fry for another same time. Now we pour a little more oil, lay the zucchini and tommy, stirring, for another fifteen minutes. Next, throw the tomatoes, fry for five minutes, and shift the contents of the pan into a saucepan. We pour refined cold water, warm up to a boil, throw potatoes, salt, Italian herbs and cook on moderate heat for fifteen minutes.
Then take a little bit of vegetables in a bowl, we rub the remaining blender, add the paste. Boil three to five minutes, return the vegetables to pieces, warm again and we can serve. Season the soup with fresh basil and grated cheese.
Vegetable soup minestrone - a classic recipe with rice and cabbage
Ingredients:
- rice cereal - 90 g;
- potato tubers - 250 g;
- zucchini courgette - 300 g;
- onion - 110 g;
- carrots - 90 g;
- celery - 90 g;
- cabbage - 300 g;
- green peas - 200 g;
- canned beans - 200 g;
- fresh tomatoes - 500 g;
- bacon (optional) - 110 g;
- purified water - 2,4 l;
- olive oil - 65 ml;
- a mixture of Italian herbs - to taste;
- ground black pepper - to taste;
- salt - to taste;
- fresh basil greens for filing;
- hard cheese for serving.
Preparation
For cooking minestrone we will prepare all the necessary vegetables. Finely shred cabbage, clean and cut into cubes of medium size potato tubers and zucchini, and small carrots and celery. We also grind fresh tomatoes, scalding them with boiling water and removing the peel. We lay
Now add the finely chopped onion, saved on olive oil and fried bacon if desired, lay a well washed rice croquet, green peas, canned beans, let's taste the soup to taste with salt, ground black pepper and a mixture of Italian herbs, stand on moderate heat until the rice is ready, turn off the stove and can serve, seasoning the dish with fresh herbs and grated cheese.