Vegetable minestrone

soups 626 Last Update: Jul 30, 2021 Created: Jul 30, 2021 0 0 0
Vegetable minestrone
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 h. 30 min
  • Calories: -
  • Difficulty: Easy
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Such a light Italian soup can be cooked in meat broth, but if you make a minestrone from vegetables, without adding meat, then we get an equally tasty and satisfying vegetarian option.

Ingredients

Directions

  1. First, wash, peel and chop all the vegetables. Cut zucchini and carrots into small cubes, celery into slices. Chop the leek and onions. Now pour vegetable oil into a saucepan, heat it and melt a piece of butter in it. If you are going to cook a vegetarian version, then simply replace the butter with 2 tablespoons of vegetable oil. Put chopped onions and carrots in a saucepan and fry them until soft for about 4 minutes. Then put the leeks, zucchini and celery in a saucepan, mix everything and simmer for another 4-5 minutes.
  2. Pour in 100 ml of wine and continue to simmer for 4-5 minutes. While our vegetables are cooking, we cut the potatoes into cubes and boil them separately until they are half cooked (about 5 minutes).
  3. After the wine, add frozen vegetables, mix everything and bring to a boil. Next, lay out the potatoes and pour in a liter of hot vegetable broth (you can use the water in which the potatoes were cooked). We put the beans in a colander and also add to the soup, salt and pepper it.
  4. When the vegetables boil like this for 10-15 minutes, you can add pasta to the pan and continue to cook the soup until the pasta is almost completely cooked (they should be with a clove). Sprinkle the finished minestrone with grated Parmesan if desired and serve. Bon appetit, everyone!

Vegetable minestrone



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

Such a light Italian soup can be cooked in meat broth, but if you make a minestrone from vegetables, without adding meat, then we get an equally tasty and satisfying vegetarian option.

Ingredients

Directions

  1. First, wash, peel and chop all the vegetables. Cut zucchini and carrots into small cubes, celery into slices. Chop the leek and onions. Now pour vegetable oil into a saucepan, heat it and melt a piece of butter in it. If you are going to cook a vegetarian version, then simply replace the butter with 2 tablespoons of vegetable oil. Put chopped onions and carrots in a saucepan and fry them until soft for about 4 minutes. Then put the leeks, zucchini and celery in a saucepan, mix everything and simmer for another 4-5 minutes.
  2. Pour in 100 ml of wine and continue to simmer for 4-5 minutes. While our vegetables are cooking, we cut the potatoes into cubes and boil them separately until they are half cooked (about 5 minutes).
  3. After the wine, add frozen vegetables, mix everything and bring to a boil. Next, lay out the potatoes and pour in a liter of hot vegetable broth (you can use the water in which the potatoes were cooked). We put the beans in a colander and also add to the soup, salt and pepper it.
  4. When the vegetables boil like this for 10-15 minutes, you can add pasta to the pan and continue to cook the soup until the pasta is almost completely cooked (they should be with a clove). Sprinkle the finished minestrone with grated Parmesan if desired and serve. Bon appetit, everyone!

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