Minestrone

soups 626 Last Update: Jul 30, 2021 Created: Jul 30, 2021 0 0 0
Minestrone
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy
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Minestrone

Ingredients

Directions

  1. Peel the onions, carrots and celery and chop very finely. Peel the zucchini, cut off the ends, cut into small cubes.
  2. Rinse the beans, cut off the ends and chop into 1-1.5 cm pieces. Cut the bacon into thin strips. Heat the butter in a frying pan, fry the chopped bacon until golden brown.
  3. Add onion and fry for 4 minutes, stirring continuously, until golden brown. Then add carrots and celery, stir and continue to fry. After 5 minutes, add zucchini and beans, stir and cook for another 4 minutes.
  4. Scald the tomatoes with boiling water, peel them off, cut into 4 pieces and remove the seeds with a teaspoon. Finely chop the tomato pulp.
  5. Pour into a skillet with bacon and vegetables. Add wine. Mix well, boil and simmer without a lid over low heat for 20 minutes. Wash, peel and cut the potatoes into cubes. Pour 2 liters of water into a saucepan. Put on the stove, add salt and boil. Pour potatoes and short pasta into boiling water, cook until tender, about 5-6 minutes.
  6. Transfer the vegetable mixture from the skillet to the potato and pasta pot. Season to taste. Stir and leave on low heat.
  7. Throw the canned beans on a sieve and pour in the minestrone. Cook for 10 minutes. 3a a couple of minutes until the end of cooking the soup, pour a thin stream of olive oil. Interfere. Close the lid and remove from heat. blender and bring to a homogeneous mass.
  8. Then pour in the olive oil, add the cheese and beat the sauce for half a minute. Place the pesto in the gravy boat. Add a little salt if necessary. Serve with hot soup.

Minestrone



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy

Minestrone

Ingredients

Directions

  1. Peel the onions, carrots and celery and chop very finely. Peel the zucchini, cut off the ends, cut into small cubes.
  2. Rinse the beans, cut off the ends and chop into 1-1.5 cm pieces. Cut the bacon into thin strips. Heat the butter in a frying pan, fry the chopped bacon until golden brown.
  3. Add onion and fry for 4 minutes, stirring continuously, until golden brown. Then add carrots and celery, stir and continue to fry. After 5 minutes, add zucchini and beans, stir and cook for another 4 minutes.
  4. Scald the tomatoes with boiling water, peel them off, cut into 4 pieces and remove the seeds with a teaspoon. Finely chop the tomato pulp.
  5. Pour into a skillet with bacon and vegetables. Add wine. Mix well, boil and simmer without a lid over low heat for 20 minutes. Wash, peel and cut the potatoes into cubes. Pour 2 liters of water into a saucepan. Put on the stove, add salt and boil. Pour potatoes and short pasta into boiling water, cook until tender, about 5-6 minutes.
  6. Transfer the vegetable mixture from the skillet to the potato and pasta pot. Season to taste. Stir and leave on low heat.
  7. Throw the canned beans on a sieve and pour in the minestrone. Cook for 10 minutes. 3a a couple of minutes until the end of cooking the soup, pour a thin stream of olive oil. Interfere. Close the lid and remove from heat. blender and bring to a homogeneous mass.
  8. Then pour in the olive oil, add the cheese and beat the sauce for half a minute. Place the pesto in the gravy boat. Add a little salt if necessary. Serve with hot soup.

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