Ingredients // Pasta

Minestrone soup

Italian minestrone soup Minestrone Italian soup is a light of a variety of vegetables with the addition of small pasta or rice.It is usually made from local vegetables, soup that is inherent in the season, but I was eager to try it out and cook fresh vegetables, I replaced the frozen vegetable mixes, the producers of which claim that the vegetables are subjected to shock-freeze 4 hours after collection from the garden, be sure toI cook it from local vegetables, but "winter version" I really liked.Because vegetables are languishing in a frying pan with olive oil, soup becomes a rich taste and aroma, half of vegetable soup is cut into pieces, and the other half with whipped blender to puree soup status, so the soup acquires density and color saturation.

  • Italian vegetable mix 250g
  • Caribbean vegetable mixture 250g
  • Water 1000 ml
  • Olive oil 40 ml
  • onion white 1 pc.
  • Pasta curly
  • 50 g garlic 1 clove
  • Salt 1 ch. L.
  • Step 1 To prepare the minestrone I used vegetable
    mixture consisting of: broccoli, red peppers, corn cobs, carrots, cherry tomatoes, green peas, green peas, green and red beans also need onion,garlic, water, olive oil, salt and small pasta.
  • Step 2 In the heated pan with olive oil Put the frozen vegetables and cover.If you are using fresh, they must be pre-cleaned, cut into small cubes and fry separately.
  • Step 3 After 5 minutes, when unfrozen vegetables, diminish the heat to a minimum and keep covered for stewing.
  • Step 4 At this time, the onion cut into half rings, and then another 3 parts.
  • Step 5 cloves of garlic cut into thin slices.
  • Step 6 Add the onion and garlic to the vegetables and continue to simmer, covered over low heat stirring occasionally.
  • Step 7 After 15 minutes, turn off the fire - the vegetables are almost ready, then we will cook for them.Thus a total of frozen vegetables stewed 30 minutes.
  • Step 8 We shift the vegetables from the pan into the pot, fill with water and bring to a boil and season with salt.
  • Step 9 Since the soup boil, diminish the heat to minimum and cook for 10 more minutes.
  • Step 10 We took out a slotted spoon half of the soup vegetables and set aside in a bowl.
  • Step 11 remaining vegetable broth whisk blender to puree the state.
  • Step 12 Return the vegetables back into the broth, bring to a boil and run small pasta or rice, I used shells.
  • Step 13 After 5 minutes of cooking, when the shells are welded to half, turn off the soup and give it brew, small pasta necessarily "reach."Serve the soup can be both hot and cold, sprinkled green.

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