Minestrone with pumpkin

soups 641 Last Update: Jul 30, 2021 Created: Jul 30, 2021 0 0 0
Minestrone with pumpkin
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy
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The whole family is very fond of this miracle - the Italian minestrone soup. Thick, rich, sunny! Abundant in vegetables, aromas and flavors. Simple and sophisticated at the same time. The infinite variety of this soup is very attractive. Seasonal vegetables in any combination. The main thing is not to rush and enjoy both the cooking process and the eating process!

Ingredients

Directions

  1. Minestrone is prepared with sofrito, an Italian sauté. Chop the brisket into small cubes, chop the onion finer and thinner. Dissolve the brisket in olive oil over medium heat in a thick-bottomed saucepan. Put onion and garlic, stirring occasionally, simmer until transparent. Sofrito is prepared slowly, avoiding active frying. Add finely diced carrots and oversized eggplants. Stir again and take your time.
  2. Add bell peppers and zucchini. Do the same slowly. Stir.
  3. Place the peeled tomato cubes in the middle of the saucepan. Sprinkle lightly with sugar. Simmer until soft. Pour in the wine and evaporate it in half, increasing the heat slightly. Add boiling water in the amount of a liter and a half.
  4. Pour the tomatoes punched with a blender in their own juice into a casserole. Simmer for a couple of minutes.
  5. Add boiled white beans to the soup. I like to take the blanche variety. You can take it canned in your own juice. Let it warm up.
  6. Pour some small pasta into the soup. I really like to add either orzo or ptitim. Such small rounded pasta is very in harmony with its shape with vegetable slices. Let the soup simmer for 5 minutes. Turn off the heat. Season with salt and pepper and add herbs.
  7. Stir gently and let the minestrone brew under the lid for about 20 minutes. When serving, sprinkle the soup with grated parmesan and fresh herbs.

Minestrone with pumpkin



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

The whole family is very fond of this miracle - the Italian minestrone soup. Thick, rich, sunny! Abundant in vegetables, aromas and flavors. Simple and sophisticated at the same time. The infinite variety of this soup is very attractive. Seasonal vegetables in any combination. The main thing is not to rush and enjoy both the cooking process and the eating process!

Ingredients

Directions

  1. Minestrone is prepared with sofrito, an Italian sauté. Chop the brisket into small cubes, chop the onion finer and thinner. Dissolve the brisket in olive oil over medium heat in a thick-bottomed saucepan. Put onion and garlic, stirring occasionally, simmer until transparent. Sofrito is prepared slowly, avoiding active frying. Add finely diced carrots and oversized eggplants. Stir again and take your time.
  2. Add bell peppers and zucchini. Do the same slowly. Stir.
  3. Place the peeled tomato cubes in the middle of the saucepan. Sprinkle lightly with sugar. Simmer until soft. Pour in the wine and evaporate it in half, increasing the heat slightly. Add boiling water in the amount of a liter and a half.
  4. Pour the tomatoes punched with a blender in their own juice into a casserole. Simmer for a couple of minutes.
  5. Add boiled white beans to the soup. I like to take the blanche variety. You can take it canned in your own juice. Let it warm up.
  6. Pour some small pasta into the soup. I really like to add either orzo or ptitim. Such small rounded pasta is very in harmony with its shape with vegetable slices. Let the soup simmer for 5 minutes. Turn off the heat. Season with salt and pepper and add herbs.
  7. Stir gently and let the minestrone brew under the lid for about 20 minutes. When serving, sprinkle the soup with grated parmesan and fresh herbs.

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