Apennine cuisine is rich in a variety of light dishes. These include vegetable minestrone soup. We want to offer you the recipes of its preparation in this article.

Vegetables for the "Big Soup"

Minestrone in Italian sounds like a "big soup", or a soup with many ingredients.

Only fresh seasonal vegetables - pumpkin, zucchini, different types of cabbage - white, cauliflower, broccoli, kohlrabi and Brussels sprouts, legumes - beans and peas, potatoes, Jerusalem artichoke, turnips, carrots and other root vegetables, with the exception of radish, beets and radish, and other fruits of the earth, to the taste of the cook. One part of them is cooked immediately, and the other is pre-pasted onto olive oil. Roasted carrots, onions, celery, garlic, fennel.

Broth for italian food

What broth is used for minestrone? The classic recipe suggests a vegetable or meat. More often - vegetable.

Spice herbs - basil, marjoram, dill, celery, oregano, parsley, rosemary, etc. - are put in the broth for flavor and aroma. Also in traditional soup  minestrone recipes, published in cookbooks, do not always mention this detail, it is necessary to add a little red wine or lemon juice. It is not necessary to do this. Just as it is not necessary to cook a special meat broth  from brain bones.

Other Ingredients

By the number of not always added, but nevertheless considered classic ingredients  includes pasta and rice, as well as pesto sauce.

When cooking, the vegetables should be slightly under-salted, since another integral element of the soup, grated Parmesan cheese, is very salty. It is often used in Italy instead of salt in many dishes. “Minestrone without Parmesan is not a minestrone,” experts say.

Unique Differences

Italians, while preparing minestrone, never adhere to recipes recorded in culinary publications. Each cook always focuses only on their own taste. Any homemade minestrone is always unique, but this soup is easily recognizable. It can not be confused with any other first course, despite the fact that even the color of this soup can be different - red, green or orange, depending on the ingredients. Accordingly, its taste is always different. Soft and tender - from zucchini or pumpkin, bluff - from cabbage, sour - with a large number of tomatoes, etc. It is always very thick and not transparent.

The presence of pesto sauce, salted powdered parmesan and a mixture of unrefined olive oil with balsamic vinegar, red wine or freshly squeezed lemon juice and fragrant herbs as spices - these are the characteristic ingredients of this minestrone, which distinguish it from all other soups.

Features of heat treatment products

Products for all minestrone, the recipes of which you will read below, are cooked over low heat with a very low boil until all the products have been cooked, of course, except for bay leaf, peas, pepper, rice, pasta and meat. In regard to everything else, al dente is completely excluded. Some of the vegetables are ground in mashed potatoes, and some remain whole. It turns out a very thick puree minestrone soup. A classic recipe with a photo of how it should look is presented in the review. And the picture shows the presence of whole vegetables. This is a prerequisite. After all, this is not a soup. The recipe for Italian minestrone soup suggests the presence of whole pieces of vegetables in the dish.

Pumpkin soup

We will need pumpkin, carrots, onions, potatoes, bell peppers, celery stalks, garlic, basil, thyme, rosemary, ground pink peppercorns, salt, refined olive oil and natural red wine.

Pumpkin (500 g) and potatoes (300 g) peel, cut into small pieces, 30 grams, put in a saucepan, pour cold water  (500 ml) and put on fire. When boils, salt, reduce the flame, cover and leave to cook.

While pumpkins and potatoes are boiled, peel two carrots (about 400 g) and cut them into small cubes, 1x1 cm in size. Pour refined olive oil (100 g) into a deep stewpan, put carrots in it and put on a small fire. Season about 10 minutes, stirring constantly. Clean and finely chop one small onion bulb. Onions mix with carrots and sauté together. Celery stalk cut like carrots. Crush garlic (about 20 g) with a knife and chop up as small as possible. Put celery and garlic in a saucepan with carrots and onions. Sauté everything together for 10 minutes, then put into a pot with pumpkin and potatoes and then stew together.

After about half an hour, the vegetables will become quite soft. They will need to add chopped herbs (basil, thyme and rosemary) and Bulgarian pepper, peeled from the seeds and cut into small pieces (1 pc.). Let them bake together. Then remove half of the vegetables from the pan and rub through a sieve. Return the vegetable puree to the pan, pepper to taste, pour in red wine (100 ml), bring to a boil and turn off. You can eat with pesto sauce.

We described in detail how the pumpkin soup minestrone classic is cooked. A recipe with a photograph will help you to reproduce the famous national cuisine of the inhabitants of the Mediterranean in Russian cuisine. How to cook pesto - at the end of the article.

With pasta

Pumpkin Minestrone, classic recipe  From the photo above, you can do with pasta. In order to avoid raskysaniya and the spread of pasta, it is recommended to use only expensive Italian brands. Italian pasta is made from flour of solid varieties. For minestrone taken small pasta, for example, orekkete (ears), stelline (asterisks), annelli (ringlets) or shells. They cook separately. This is done in accordance with the recipe on the package, that is, the paste is put in a pot of salted boiling water, brought to a boil, stirred and cooked for about 7 minutes, not longer. Hot pasta merged through a colander is not washed, but immediately laid out on plates and poured hot soup in a ratio of 1: 1.

With pasta or rice can be made not only purely vegetable, but also meat soup  minestrone (recipe with a photo below).

In meat broth

The next option is not as easy for digestion as the previous one, but it deserves to be performed in Russian reality.

So, meat minestrone. Italian recipe for cooking broth involves the use of pork ham with bone, meat ribs, clean pulp or another part of the carcass. Pasetta is used for browning vegetables. If you are unable to find them, then boil broth from beef or chicken, and instead of pancetta, use dried bacon with spices.

One kilogram of pork on the bone should be washed under cold water, pour fresh water (3 liters) and put on fire. When the broth boils, salt it to taste, throw 14 black peppercorns, cover the pan, reduce the heat and leave to boil for 2 hours.

While the broth is boiling, cook the vegetables. Italian meat soup is made the same way as any vegetable minestrone. The recipe differs only in the fact that pure water or broth from vegetables is used for vegetables, and the meat one involves cooking the same vegetables, but in broth from meat bones.

Zucchini and Tomatoes

We offer to cook the soup in potato broth. For this variant of minestrone (a classic recipe!), Young zucchini, red fleshy tomatoes, potatoes, leek, bell pepper, carrots, onions, garlic, young beans, spinach, dill, parsley, marjoram, basil, rosemary, salt, pepper are required. peas, bay leaf, refined olive oil and red wine. The proportions are not particularly strict. It is important that the soup turned out thick.

Peel potatoes (400 g) and carrots (200 g), wash, cut into cubes, pour two liters of cold water and put on high heat. When boils, reduce the flame, put in a decoction of a dozen peas of pepper, salt and bay leaf.

Peel the onions and chop them. Pour the refined olive oil into a deep stewpot, put the onion in it and put on a small fire. Sauté for a few minutes, stirring.

Young zucchini squash does not need to be peeled. It should be cut only the upper and lower parts. Tomatoes in Italy do not peel and seed. We will not clean and we. Ready vegetables are wiped through a sieve, and all the hard fibers and bones remain on it. There is a sense in this attitude to products - all useful material  go into the food.

Zucchini, tomatoes, leeks, green beans, bell pepper, garlic and greens washed, arbitrarily, or, as shown in the photos, cut and fold into a saucepan with onions. Sauté over low heat with constant stirring. The evaporated moisture must be compensated by adding boiling potato broth in small portions.

Cooked potatoes and carrots should be removed from the pan. Broth strain. Mash root vegetables in mashed potatoes and bring them back.

Vegetables, languishing in a skillet, by this point should already be boiled soft. They must be wiped through a sieve, and the resulting puree sent to a saucepan with potatoes and carrots. Bring it all to a boil, pour 100 ml of wine into the pan, boil again and turn it off.

With rice

Minestrone soup, the recipe with a photo of which is presented above, is very good with rice. The rice is cooked separately to make it crumbly. For this dish you need to take cereal, which does not require washing.

Refined olive oil is poured into a frying pan, garlic is put, cut into 3-5 strips, and lightly fried until fragrant. Garlic is removed, and dry rice is put into hot oil. Lightly stir fry and pour hot water, vegetable broth or meat broth and salt to taste. The proportion - to one part of rice is two parts of water. Ready rice is laid out on plates and poured soup.

Winter option

Having returned to Russia from sunny Italy, I really want to pamper myself and my loved ones overseas dishes again. What to do and how to cook classic italian minestronewhen there are no zucchini, pumpkin, young beans and fresh greens on the shops? You can do in accordance with Russian traditions and use canned or frozen vegetables. Cook them the same way, that is, fry onion in refined vegetable oil, cook broth with potatoes, carrots, cabbage, tomatoes, canned beans or green peas, grind them with a blender or rub through a sieve. If there is no fresh greens, then put dry dried herbs - marjoram, basil, dill and parsley in broth to vegetables and cook with them. Do not forget to put salt, pepper and bay leaf. At the very end, pour in a mixture of unrefined olive oil and balsamic vinegar  in the proportion of 2: 1.

Pesto

In Italy, minestrone is served with a small gravy boat, which contains the famous pesto sauce. It goes well with many Italian dishes, including minestrone soup. One or two tablespoons of green nut sauce  not only will add refined notes to peasant soup, but also decorate the dish, because classic pesto has a bright green color.

For the sauce you need basil leaves or spinach, pine nuts, garlic and a little salt to make it easier to grind the rest of the ingredients. Prepared herbs, nuts and garlic should be put in a ceramic mortar and grind with salt until a homogeneous pasty consistency. You can try using a blender, but the hand-made sauce always tastes better.

The original dish of Italian cuisine - minestrone soup. A real Italian minestrone is a thick soup with lots of different vegetables, add dry and / or young green beans, green peas, rice or pasta (pasta). Be sure to use the celery stalk, carrots and tomatoes, but in general, this soup is prepared with any seasonal vegetables.

How to cook minestrone? In different regions of Italy, of course, there are traditions and variations in the preparation of vegetable soup minestrone. Some ingredients can be added to it, for example, slices of roasted ham - this way the soup becomes more satisfying and acquires a characteristic flavor. You can add pesto sauce and / or grated parmesan with chopped herbs (basil, parsley, coriander and others) to the soup. We are, of course, interested in how to cook the minestrone soup correctly.

Chicken Minestrone

Ingredients:

  • 1 chicken breast (with skin);
  • 1 zucchini squash;
  • half a cup of cauliflower (or broccoli);
  • 2 onions;
  • 2 tomatoes;
  • 100 g fresh or frozen green peas;
  • 50-80 grams of parmesan;
  • 150 g small pasta;
  • salt;
  • 2 celery stalks;
  • 1-2 tablespoons of natural butter, the same amount of olive oil;
  • dry spices (pepper-peas, bay leaf, cloves);
  • greens (basil, parsley);
  • 2 cloves of garlic.

Cooking:

Put the washed chicken breast in a saucepan and fill it with cold water (approximately 2 liters). Bring to a boil over high heat. We remove the noise and turn down the fire to medium. Salt and boil (within 40 minutes) with onion, Lavrushka, peppercorns and cloves. Remove the breast from the broth, cool and dice. Broth strain. Peeled vegetables, that is, carrots, onions, zucchini and celery, cut into cubes or short straws. We wash the cauliflower with cold water and sort it into small florets. In a deep frying pan, heat the olive oil, add butterlet it melt. Save the onion for 2 minutes. Add carrots and celery and pass, stirring with a spatula, another 3 minutes. Add zucchini - another 3 minutes. Add the contents of the frying pan and pieces of chicken meat to the broth pan and cook for 15 minutes. And at this time we blanch the tomatoes, peel and grind. Add cauliflower, green peas, pasta and tomatoes. Dovar until cooked pasta (7 minutes) and season with dry spices. Let the soup stand under the lid for about 5 minutes and serve, adding grated parmesan, chopped herbs and garlic to each serving.

Minestrone with rice and beans

Here is another recipe for minestrone with rice, green beans and bacon.

Ingredients:

  • 100 grams of rice;
  • half a piece of cabbage;
  • 150 g of bacon;
  • 4 tomatoes;
  • 1 zucchini;
  • 1 carrot;
  • 1 onion;
  • 1 sweet pepper;
  • 200 g of frozen green beans;
  • 3 tablespoons of olive oil;
  • greens, dry spices, garlic.

Cooking:

Cabbage nashinkuem. Peeled carrots, potatoes and zucchini cut into cubes. Bacon cut short sticks. Peel the onions, cut into half rings and fry in a pan in olive oil with bacon. Bell pepper  cut into short strips. In a saucepan pour water or beef broth. Bring to a boil, reduce the heat. Put sliced ​​vegetables, onions with bacon, green beans, washed rice in a saucepan. Let it cook for about 10 minutes - now you can add chopped peppers and cabbage. Last but not least - blanched chopped tomatoes. Cook a short time - until cooked rice and potatoes. Season with dry spices. Sprinkle the finished soup with parmesan (or other hard, hard cheese) and chopped greens and garlic.

Italian minestrone soup is made from vegetables, optionally with bacon or ham. Pasta or rice are also essential ingredients of this thick soup.

There are many varieties of this original rich dish, and we will offer two various optionseach of which is good in its own way.

The recipe for Italian classic minestrone soup with pasta

Ingredients:

  • pasta - 55 g;
  • potato tubers - 160 g;
  • zucchini zucchini - 290 g;
  • onion - 110 g;
  • carrots - 75 g;
  • sweet pepper of different colors - 160 g;
  • garlic - 1 tooth;
  • fresh tomatoes - 220 g;
  •   (optional) - 110 g;
  • purified water - 1.4 l;
  •   - 120 ml;
  • ham - 120 g;
  • salt - to taste;
  • hard cheese to serve.

Cooking

The most laborious preparation of minestrone is the preparation of vegetables. But on how this stage is performed, the aesthetic appearance of the soup depends, and, as is already known, the more appetizing the dish looks, the tastier it is. Therefore, we stock up on patience and proceed. Peel and chop small onion cubes with onions and carrots. Bell peppers  we get rid of the stalks and the core with the seeds and cut into strips. Zucchini my, wipe dry, cut in half, extract the core, and cut the remaining flesh into small bars. If the fruit is ripe enough, it is better to pre-cut the upper pelt. My tomatoes, make a cross-shaped incision on the surface, scald with boiling water and remove the skin. Then cut them into small cubes. We clean the potato tubers, chop them into neat cubes and pour over cold water for a while, and chop the garlic into plates.

Put onion, carrot and sliced ​​ham into a frying pan with slightly warmed olive oil and simmer on medium heat for five minutes. Then add peppers and garlic and fry for the same time. Now add some more oil, lay the zucchini and torment it, stirring for another fifteen minutes. Next, throw the tomatoes, fry for five minutes, and shift the contents of the pan to the pan. Pour in the purified cold water, warm to a boil, throw the potatoes, salt, Italian herbs and cook over moderate heat for fifteen minutes.

Next skimmer take out some vegetables in a bowl, the remaining puree blender, add the paste. Boil for three to five minutes, return the vegetables in slices, reheat again and can serve. Season the soup with fresh basil and grated cheese.

Minestrone Vegetable Soup - Classic Recipe with Rice and Cabbage

Ingredients:

  • rice cereal - 90 g;
  • potato tubers - 250 g;
  • zucchini zucchini - 300 g;
  • onion - 110 g;
  • carrots - 90 g;
  • celery - 90 g;
  • cabbage - 300 g;
  • green pea  - 200 g;
  • canned beans - 200 g;
  • fresh tomatoes - 500 g;
  • bacon (optional) - 110 g;
  • purified water - 2.4 l;
  • olive oil - 65 ml;
  • a mixture of Italian herbs - to taste;
  • ground black pepper - to taste;
  • salt - to taste;
  • fresh green basil for serving;
  • hard cheese to serve.

Cooking

For the preparation of minestrone prepare all the necessary vegetables. Finely chop cabbage, peel and dice medium-sized potato tubers and zucchini, and small carrots and celery. Grind also fresh tomatoes, pre-scalded them with boiling water and removing the skin. Laying prepared components in a saucepan, pour them with purified water, heat them to a boil, cover them with a lid. Reduce the intensity of the fire to the minimum and cook the vegetables for one and a half hours.

Now add finely chopped onions sprinkled in olive oil and roasted bacon at will, lay the well-washed rice cereal, green peas, canned beans, flavor the soup to taste with salt, ground black pepper and a mixture of Italian herbs, keep it at a moderate heat until cooked rice, turn off the stove and can serve, seasoning the dish with fresh herbs and grated hard cheese.


Ingredients to the recipe "Classic Minestrone Soup":

How to cook classic Italian minestrone soup without pasta

Minestrone - thick italian soup  from fresh seasonal vegetables. There is no one correct recipe  the classic Minestrone, as the set of vegetables in the soup varies from region to region of Italy. Also, the set of vegetables changes during the season itself, since for the preparation of the Minestrone they use only seasonal vegetables, which are available and cheap during this period.

But it should be noted some important features of the cooking soup Minestrone. Vegetables are cut very small, and then slowly fried, which provides a special taste of this dish. Also an important feature of the classic Minestrone is that some vegetables are mashed, and this makes the soup very thick. It is also important that some legumes are part of the classic Minestrone.

The more vegetables will be included in the Minestrone, the better, but in the classic Minestrone they should not be less than 8. Vegetables for Minestrone should be chopped finely so that they are well absorbed olive oil during frying. Fire during frying should be minimal.

How to prepare a dish step by step with a photo at home

  Step 2

Onions (80 g) and garlic (2 cloves) clean. Chop the onion into small cubes, chop the garlic finely, cut the leek (60 g) into thin ringlets. In a thick-walled pot, heat 5 tbsp. l olive oil and fry over low heat onions, leeks and garlic for about 5 minutes, until the onions are transparent.

Italian cuisine is particularly popular throughout Europe, and most Italian dishes have become an indispensable attribute and classic on the menu in restaurants and good cafes. Exquisite harmonious taste of dishes, their beautiful name - these are just a few reasons for the popularity of Italian cuisine. In this article we will discuss the dish called Minestrone, it will be described in detail how to cook this amazing Italian vegetable soup, and, of course, several variations of cooking recipes.

Minestrone is one of the most delicious, popular and easy to prepare dish. It gained its fame in Italy a long time ago, for several centuries in different parts of the country in the countryside it was customary to cook it from seasonal vegetables - it was the most everyday dish, so this soup is in the modern world. The name "minestrone" in translation means a big soup, as if indicating the main feature of this soup: it is prepared from a large number  ingredients, it is generally accepted that real minestrone  consists of at least ten kinds of vegetables. It was this soup that was one of Leonardo da Vinci’s most favorite soups.

From the rural Italian cuisine this soup gradually turned into national, but in every corner of Italy it is cooked differently: in Tuscany it is customary to put cheese and pumpkin in it, in Milan pork skin and fresh peas, in Lombardy cheese parmesan and pumpkin, in Sardinia , in Liguria pesto sauce. But only one thing is the same, it should be very thick and with a lot of different vegetables. The use of ingredients such as tomatoes, stem celery, carrots is considered mandatory.

Recipe 1. - Minestrone with Chicken

Ingredients Required:

  1. Chicken breast with a skin one piece;
  2. Zucchini one zucchini;
  3. Broccoli or cauliflower polokochana;
  4. Onion two pieces;
  5. Tomatoes two pieces;
  6. Green peas fresh or frozen one hundred grams;
  7. Parmesan cheese one hundred grams;
  8. Pasta one hundred fifty grams;
  9. Salt;
  10. Celery two petioles;
  11. Natural butter thirty grams;
  12. Dry spices, cloves, peas, bay leaves;
  13. Fresh parsley and basil in one bunch;
  14. Garlic two cloves.

Cooking process

Place the thoroughly washed chicken breast in a saucepan and pour about two liters of cold water. Bring to a boil over high heat. Remove scale and reduce heat to medium. Salt and boil the meat with peppercorns, bay leaf and cloves for forty minutes. Remove the finished breast from the broth, cool and cut into small cubes. Broth thoroughly drain.

Peel vegetables and chop onions, zucchini, carrots, celery, short straws or small cubes. Cauliflower rinse in cold water  and disassemble into small inflorescences. In a deep saucepan, heat the olive oil, add the butter, melt it. Fry the onions in a skillet for two minutes, add the celery and carrots and fry and saute another three minutes. Add the zucchini and increase the stewing time for another five minutes. The contents of the saucepan, and pieces of chicken sent to the pan with the broth and cook for another fifteen minutes.

At this time, blanch tomatoes with boiling water, peel and chop. Send them to the pan, add the pasta, cauliflower and green peas there, and cook until the pasta is ready, season with all dry spices. Let the soup stand under a closed lid for five minutes and serve to the table, after adding grated parmesan and chopped greens and garlic to each portion.

Recipe 2. - Minestrone with beans and rice


This gorgeous vegetable soup  Adding ingredients such as young green beans, rice, and bacon, not only do not spoil the taste, but also give a special refinement and tenderness.

Ingredients Required:

  • Rice one hundred grams;
  • Cabbage polkochana;
  • Bacon two hundred grams;
  • Tomato four pieces;
  • Zucchini one;
  • Carrots are one big;
  • Onion one;
  • Pepper sweet one;
  • Frozen string beans two hundred grams;
  • Dry spices, herbs, garlic.

Cooking soup

Finely chop cabbage. Peeled zucchini, carrots and potatoes cut into small cubes. Bacon cut into thin short straws. Peel the onion and cut it into half rings, fry in a pan with bacon in olive oil. Sweet pepper chop finely.

Pour meat broth or water into a saucepan, bring to a boil and reduce heat. Send sliced ​​vegetables, green beans, bacon with onions, and washed rice to the pan. Boil for ten minutes, then add the cabbage and pepper. In the very final crushed and blanched tomatoes. Boil not very long, until the potatoes and rice are fully cooked. Season with plenty of dry spices.

Serve the finished soup hot, richly sprinkled with grated parmesan cheese, or any other hard cheese, chopped garlic and greens.

Recipe 3. - Classic Minestrone

Necessary ingredients for making this soup:

  • Water or broth three liters;
  • Dried peas two hundred grams;
  • Bacon one hundred grams;
  • Rice one hundred grams;
  • Four tomatoes;
  • Potatoes are two large tubers;
  • Zucchini two pieces;
  • One large cucumber;
  • Carrot one;
  • Onion one;
  • White cabbage polkochana;
  • Canned beans, three hundred grams;
  • Olive oil fifty ml;
  • Parmesan cheese, grated two hundred grams;
  • Spices to taste oregano, marjoram, basil.

Cooking process

Cut cabbage into strips, zucchini, carrots, cucumber, potatoes, diced tomatoes, onion in half rings and fry it together with bacon in butter. Bring the water to a boil, put all the vegetables in it, cook over low heat for one and a half hours. Add all the spices. After adding bacon with onions, green peas, washed thoroughly rice, and cook until all ingredients are ready. Before serving the finished soup, sprinkle it with abundant grated cheese on the table.

If you are not a fan of bacon, you can not add it.

Recipe 4. - Spicy Minestrone


Ingredients Required:

  1. Tomatoes in their own juice five hundred grams;
  2. Canned beans four hundred grams;
  3. Green beans two hundred grams;
  4. Pasta short hundred grams;
  5. Carrots two pieces;
  6. Zucchini one;
  7. Garlic one clove;
  8. Potatoes one tuber;
  9. Celery stem is one large;
  10. Onion one;
  11. Rosemary dry five grams;
  12. Hot red and black pepper freshly ground three grams;
  13. Basil; olive oil thirty ml;
  14. Salt five grams;
  15. Parmesan cheese, grated on a fine grater one hundred grams.

Cooking soup

We warm up a deep stewpan, pour olive oil into it, spread the chopped vegetables, carrots, celery, onion, salt and pepper to taste, season with rosemary and fry for eight minutes until golden onion.

Mash the tomatoes with a fork, put them in a saucepan and stew for three minutes. Dice potatoes and zucchini, pour all the liquid from the beans, wash it thoroughly and send it with the vegetables to a saucepan and stew for another five minutes.

Pour two liters of water into a saucepan, spread everything in a saucepan, add chopped green beans, bring to a boil and cook until soft vegetables. We add the pasta to the soup ten minutes before it is ready, season the soup, before serving fresh chopped garlic and basil to the table, mix it thoroughly and keep it closed for another five minutes. Pour the grated Parmesan cheese into portions with the finished soup.

Recipe 5. - Dietary Minestrone Soup


Ingredients Required:

  1. Water or broth two liters;
  2. Asparag beans one hundred grams;
  3. Asparagus one hundred grams;
  4. Broccoli two hundred grams;
  5. Pumpkin two hundred grams;
  6. Potatoes two tubers;
  7. Celery stalk alone;
  8. Leek two hundred grams ;;
  9. Carrots two hundred grams;
  10. Onion one;
  11. Dry beans two hundred grams;
  12. Olive oil fifty grams;
  13. Oregano, basil, thyme, marjoram, pepper, dill, salt only ten grams.

Cooking Minestrone Dietary Soup

Soak the beans for the whole night in one glass of water, then boil in the same water, and pour in another liter of water, add half of the onions and carrots.

All vegetables cut into small cubes. We take a thick-bottomed saucepan and pour oil into it, heat it, first add celery, leek, carrot remains, simmer for ten minutes, then add potatoes and pumpkin, simmer potatoes until half cooked. Next, add asparagus and asparagus beans, cut into small pieces, broccoli, disassembled into small florets.

Remove onions and carrots from the beans, finely cut and add to the saucepan. Beans with broth pour into a saucepan, salt, pepper, season with herbs, if the soup is too thick, add a little more water, bring to a boil and cook for another five minutes. Then one half of the finished soup is poured with a blender and poured into the pan again, again bring to a boil and boil for five minutes.

Serve the finished soup hot.

Recipe 6. - Minestrone with mushrooms


Ingredients Required:

  • Tomatoes average size five pieces;
  • Celery stalk three pieces;
  • Champignon mushrooms three hundred grams;
  • Carrot one;
  • One bulb;
  • Two large potatoes;
  • Pepper red spicy one pod;
  • Zucchini is one small;
  • Pepper red, yellow one by one;
  • Bacon four strips;
  • Chicken breasts two pieces;
  • Garlic four cloves;
  • Basil bunch;
  • Salt, pepper fragrant peas five pieces.

Cooking

Cut all the vegetables into soup into small cubes, mushrooms into thin strips. It is very convenient to use two cups for chopped vegetables, they are loaded alternately into the pan.

For broth is better to use large chicken breasts, since the war will be much more from them. Place the breasts in a large saucepan and cover with cold water, bring to a boil, regularly collecting the formed foam, and cook until the broth is clear and the meat is ready. Add pepper peppercorns to the broth for flavor, just do not forget to pull it out before serving.

To start, cook and cut everything necessary ingredients. In the first bowl will go: celery, hot peppers, carrots, mushrooms, potatoes, basil. All cut into small cubes, chop basil.

In the second bowl to put: red pepper and yellow, zucchini, all cut into small cubes. Onions and bacon cut into small pieces. With a tomato, remove the skin and bring them to a state of mashed potatoes using a blender.


In a saucepan in olive oil, fry the bacon with onions until the onions are soft and transparent and the bacon does not turn white. Then pour the first bowl, mix everything thoroughly, and add three cloves of garlic and simmer on low heat for another ten minutes. Add the mashed potatoes and simmer for another eight minutes, pour in the second cup and increase the stew time by ten minutes. Pour hot broth into a saucepan, bring to a boil, pepper, salt, add chopped basil and finely chopped chicken breasts. That's all, the soup is ready. Serve hot.

  1. Cooking vegetable soup is recommended not only in vegetable broth, but also in meat. Italians cooked meat broth on pancetta - is a ham on the bone or Italian ham, or chicken meatby adding grape wine to the soup.
  2. In the process of making soup, you can use a wide variety of vegetables, but the presence of legumes is imperative. And the most delicious minestrone comes from seasonal vegetables. Italians themselves mainly use onions, carrots, fennel, celery, potatoes, tomatoes, garlic, zucchini, pumpkin for this soup. This Italian minestrone is always very thick.
  3. In the classic vegetable Italian soup always add pasta necessarily from durum wheat or rice.
  4. The traditional way of cooking is considered: stewing vegetables almost to readiness, mashing one half of the soup and mixing with the second half. It is necessary to simmer the vegetables over low heat with the addition of olive oil and this is what allows you to get unusual and tender taste  this soup.
  5. The best seasoning for minestrone is basil, oregano and other greens.
  6. If you want to get a more satisfying soup, add ham slices.