How to prepare minestrone

Minestrone soup - a real Italian superstar with rustic roots, fascinating history and overgrown with legends recipe, which every Italian hostess has remade in his own way. Thick, hearty, bright, this soup should be cooked exclusively in a large pan, and there is - strictly the next day, so that the dish has time to reveal the true taste and aroma of each ingredient.



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There is no standard recipe for minestrone, but there are a few general rules: only seasonal vegetables, leisurely cooking, and more spicy herbs. Minestrone is a multifaceted soup, and it, like in a mirror, reflects the mood of the hostess. Editorial "Site" Offers you a simple and affordable recipe for temperamental Italian soup of seasonal vegetables. What you need for your first meeting!

Italian Soup Ingredients

• 300g zucchini
• 100g onions
• 150g potatoes
• 200g tomatoes
• 70g carrots
• 150g Bulgarian pepper
• 1 clove of garlic
• 2 tbsp tomato paste
• 50g small pasta
• 7 tbsp olive oil
• 1.25 liters of water
• 2 tsp salt
• 50g parmesan

Preparation

1. The secret of a successful minestrone in slow roasting and miniature slicing of vegetables. And this is not a whim, but a technology: finely sliced vegetables absorb the aroma of olive oil well when frying and do not fall apart when cooking. Carrots and onions are cut in small cubes, and Bulgarian peppers in stripes. By the way, if you take Bulgarian pepper of different colors, the soup will turn out even more elegant.
   
   
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2. Tsukini cut along, peel off the seeds and cut in small cubes. Tomatoes clean from the skin and cut in small slices (size is not important, because during roasting they will let the juice and lose their shape). Cut the garlic into thin plates.
   
   
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3. Wash the potatoes, peel them off and cut them into small, even cubes. While other vegetables will languish in the pan, we recommend soaking potatoes in cold water.
   
   
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4. In a deep-bottom pan, warm up 5 tbsp of oil, but do not heat it too much. As soon as the oil is heated, turn down the fire and put carrots and onions on the pan. Roast for about 5 minutes until the onion is transparent.
   
   
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5. Add Bulgarian pepper, garlic and roast for another 5 minutes.
   
   
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6. Send to the pan to the rest of the vegetables zucchini, pour the remaining 2 tbsp. l of oil and volumes for another 15 minutes. Then add the tomatoes, tomato paste and roast them with the rest of the vegetables for 5 minutes, stirring constantly.
   
   
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7. Put roasted vegetables in a pan, pour cold water (otherwise the vegetables will lose their bright colors) and bring the soup to a boil. When it boils, add the potatoes and salt. Despite the fact that the potatoes are sliced quite miniaturized, you need to boil it for 20 minutes for more saturation of the soup.
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8. Remove the pot from the fire, use noise to get a small part of the vegetables and set aside for a while. Wash the remaining vegetables to a homogeneous state with a submersible blender.
   
   
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9. Put aside vegetables back in the pan, bring the soup to a boil and add small pasta (stars, shells, horns). Cook for 3 minutes.
   
   
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10. fragrant minestrone ready. Italians call it the soup of the second day, because only a few hours after cooking reveals its true taste and aroma. But you can serve it on the table and immediately after cooking, sprinkling grated Parmesan, decorating basil leaves and tucking pesto sauce. Oh, and don't forget a slice of fresh chiabatta!
    
    
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The advantages of minestrone are obvious: the soup is damn nutritious, low-calorie, insanely beautiful and fragrant, and you can cook it from almost everything that is at hand. As a rule, minestrone is cooked on vegetable broth, adding ordinary water. But some domestic housewives still prefer to make soup on meat or chicken broth, and Italians often put pork ham on bones or pancetta in soup. In a word, who's great!

Make sure to make this delicious Italian soup for your home, and don’t forget to share the recipe with your friends. Experiment with pleasure!