Minestrone

Italy is sun, sea, incredible architecture and, of course, national cuisine. Pasta, lasagna, rice risotto, ravioli similar to our dumplings, bruschetta bread, tiramisu dessert and much more - this is the calling card of the Mediterranean country. One of the national dishes is vegetable minestrone soup, to which pasta or rice is added. Like many things in Italy, minestrone is usually prepared slowly, without boiling vegetables in water, but gently and carefully simmering in vegetable or meat broth.

1. Calories
   67,51 kcal
2. Protein
   2,54 gram
3. Fat
   3,79 gram
4. Carbohydrates
   5,32 gram
5. ~ Time
   1 Min
6. Pepper
7. Complexity

Products per 6 serving:

1. Zucchini

   ---

   
   100 g
2. Carrot

   ---

   
   80 g
3. Onions

   ---

   
   50 g
4. Bulgarian pepper

   ---

   
   40 g
5. Tomato

   ---

   
   100 g
6. The stalk of celery

   ---

   
   30 g
7. Garlic

   ---

   
   2 cloves = 10 g
8. Spinach

   ---

   
   100 g
9. Parsley

   ---

   
   80 g
10. Pasta

    ---

    
    50 g
11. Olive oil

    ---

    
    3 tbsp. l. = 51 g
12. Bouillon

    ---

    
    1.2 l = 1200 g
13. Salt

    ---

    
    0.5 tsp. = 3.5 g
14. Parmesan

    ---

    
    50 g
15. Chiabatta

    ---

    
    80 g
16. Maslins without a bone

    ---

    
    10 pcs. = 30 g

Steps:

1. 
   For minestrone soup you will need pre-cooked broth. If the broth was salted during preparation, be careful not to over-salt the soup. Prepare a saucepan or saucepan with a thick bottom, in which it will be convenient to both fry vegetables and cook minestrone. Sharpen your kitchen knife to make it easier to cut vegetables neatly and beautifully.
2. 
   Prepare vegetables for soup. Wash the vegetables under running water, soak the greens in cold water for 10-15 minutes. Peel the skins of onions, garlic, carrots, tomatoes and zucchini. Remove the stem and seeds from the bell pepper. Set the pre-cooked broth to warm up.
3. 
   Chop vegetables and herbs. Cut the onion, zucchini, bell pepper, carrots and tomato into small cubes using a kitchen knife or vegetable slicer. Pass the garlic through a press. Cut the celery into small pieces. Finely chop the spinach and parsley.
4. 
   Fry the vegetables. In a deep saucepan or saucepan with a thick bottom, in which the soup will later be cooked, heat the olive oil. Add the onion to the oil and, stirring, fry over medium heat for 5 minutes. Add the carrots to the onions and continue to fry, stirring constantly. Next add garlic, celery and bell pepper. Continue to fry the vegetables over medium heat, remembering to stir.
5. 
   Stew the vegetables. Add the chopped zucchini and tomato to the pan with the rest of the vegetables, cover the pan with a lid and leave the vegetables to simmer over low heat for 5-7 minutes.
6. 
   Add broth. After the vegetables have steamed, open the lid and carefully pour the hot broth over the vegetables. Turn up the heat and add salt to the broth. Wait until it boils and reduce heat to medium. Cook the soup over medium heat for 5-7 minutes.
7. 
   Add pasta and finely chopped greens - parsley and spinach - to the soup. Mix everything, simmer the soup over low heat for another 5 minutes. Add salt if necessary. Then turn off the heat and let the soup brew for 15 minutes. During this time, the pasta in the soup will be ready.
8. 
   Pour the finished soup into deep plates, sprinkle with a layer of finely grated Parmesan cheese on top. Serve minestrone with olives and slices of ciabatta - Italian wheat bread.