Minestrone classic

soups 710 Last Update: Jul 30, 2021 Created: Jul 30, 2021 0 0 0
Minestrone classic
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 h. 30 min
  • Calories: -
  • Difficulty: Easy
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Minestrone is one of the traditional Italian dishes. There are a lot of recipes for its preparation, each region of Italy has its own recipe. This thick vegetable soup is reminiscent of a vegetable stew. Delicious and satisfying!

Ingredients

Directions

  1. Here are our ingredients. The set of vegetables may vary, but legumes are a must for the soup. Chop the onion, parsley and basil. Cut all vegetables into small cubes. We disassemble the cauliflower into small inflorescences.
  2. We will cook the soup in a thick-walled saucepan, in which we will fry the vegetables. We heat the olive oil, fry the garlic in it for a few minutes. Then we throw out the garlic.
  3. We put vegetables in a saucepan, fry them over low heat for about 10 minutes.
  4. Pour enough cold water or vegetable broth so that the liquid slightly covers the vegetables. Cook for about 20 minutes over low heat.
  5. When the soup boils, add the salt. Now let's add the washed spinach. You can cut it, or you can add it whole, if the leaves are not very large. Following the spinach, add the peas and beans to the pan. And we continue to cook on very low heat for another 30-35 minutes.
  6. During this time, some vegetables will boil and the soup will become thick and rich. Serve minestrone with croutons and sprinkle with grated parmesan.

Minestrone classic



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 h. 30 min
  • Calories: -
  • Difficulty: Easy

Minestrone is one of the traditional Italian dishes. There are a lot of recipes for its preparation, each region of Italy has its own recipe. This thick vegetable soup is reminiscent of a vegetable stew. Delicious and satisfying!

Ingredients

Directions

  1. Here are our ingredients. The set of vegetables may vary, but legumes are a must for the soup. Chop the onion, parsley and basil. Cut all vegetables into small cubes. We disassemble the cauliflower into small inflorescences.
  2. We will cook the soup in a thick-walled saucepan, in which we will fry the vegetables. We heat the olive oil, fry the garlic in it for a few minutes. Then we throw out the garlic.
  3. We put vegetables in a saucepan, fry them over low heat for about 10 minutes.
  4. Pour enough cold water or vegetable broth so that the liquid slightly covers the vegetables. Cook for about 20 minutes over low heat.
  5. When the soup boils, add the salt. Now let's add the washed spinach. You can cut it, or you can add it whole, if the leaves are not very large. Following the spinach, add the peas and beans to the pan. And we continue to cook on very low heat for another 30-35 minutes.
  6. During this time, some vegetables will boil and the soup will become thick and rich. Serve minestrone with croutons and sprinkle with grated parmesan.

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