Soup is a main dish that can be not only satisfying, but also appetizing and even unusual. If you want something new, and the usual recipes are fed up, try making a fragrant minestrone.

What is this dish?

Minestrone is a traditional italian soup, which is one of the main and most popular dishes of this country's cuisine. It is prepared from vegetables, and, as a rule, seasonal, and therefore acquires a fresh taste and a characteristic bright aroma. Than more ingredients  the better will be a part, and the name reflects such a variety, because “minestrone” translates as “big soup”, “soup”.

Its origins are humbly and initially consumed by the lower classes. gradually entering the high society because of its inclusion in the menu of restaurants. This is the most simple dishes  in Spanish cuisine, and its popularity has spread from Madrid to the rest of Spain.

Tuna was introduced in Spain in Carthage, and then used in Sephardic, cooked in the Middle Ages. This is a unique dish, common in the cold winter months. The most classic way to serve visitors is to separate their ingredients, already prepared, up to three clearly separated services. These services are traditionally called landfills: the first contains broth obtained from cooking all the ingredients, the second corresponds to the chickpeas with vegetables and potatoes, and the third, called food, is the one that contains Meat in that order.

A variety of vegetables are used for cooking, as well as melons and legumes, for example, beans, tomatoes, peas, pumpkin, asparagus, onions, zucchini and much more. Usually, all components are cooked until tender, but sometimes fried in olive oilwhich is so loved and appreciated by all Italians. Sometimes the soup includes cereals (especially rice) and pasta. The classic recipe for minestrone is a somewhat vague concept, because there are a lot of variations of the dish, and each hostess has her own secrets.

Currently, this is a tip dish in restaurants in Madrid and is summed up in two rollovers. Lalin is a locality and municipality of Spain. It belongs to the province of Pontevedra, in the autonomous community of Galicia. It is the capital of the Desa region. It is more common and strong than marinil stew and similar in its ingredients to other northern and northwestern regions of Spain. All this is accompanied, as in other places, by various vegetables and legumes.

Minestrone with rice and beans

It is cooked in abundance, forcing it to recycle and consume it the next day with a more flavored flavor that many prefer. Catherine Contreras - El Comercio. Timpe in Cusco, Pucero in Arequipa, steamed in Lima. The Métis plate of generous ingredients and good broth regains its place at the table, surpasses the preference of the Peruvians and begins to play in the mouths of good seasoned restaurants, who seek to weaken this great sweat of the cold of the season.

Cooking options

How to cook tasty soup  minestrone? We propose to consider several interesting options.

Option One


Try to cook a delicious light vegetable soup, which will satisfy hunger, but will not cause heaviness in the stomach.

Sancochado is considered one of the most important soups of our gastronomy. It is the result of a meeting between two dishes of pre-Hispanic cuisine and Spanish, represented by pickled stews, which, in turn, will be an evolution of adafayna prepared by Sephardic Jews: chickpea stew and lamb meat, which was prepared from Friday to Saturday.

What is this dish?

The time and variety of materials produced in Peru were converted into an eggplant metizo dish, known for its generosity. The drug, which, as seen on the plate, does not seem very difficult, but it is hidden behind a great culinary requirement, from the selection of fresh ingredients, cooking techniques to the entrance of each ingredient into the oven to get to the table at its point.

The list of ingredients is as follows:

  • two bell peppers;
  • head of red or purple onion;
  • 150 g stem celery;
  • a small bunch of celery;
  • two fleshy tomatoes;
  • carrot;
  • two garlic cloves;
  • 300-400 g of pumpkin;
  • 2 liters of broth or plain water;
  • half a cup of olive oil;
  • salt.

Instruction:

This vegetable minestrone. Recipe with photos

The meat that gives it this distinctive flavor, says Elena Santos, the daughter of a great chef from a corner that you don’t know where they serve this dish every Tuesday for lunch. As a respected cook, Gaston Akurio follows the teacher’s advice, because the formula he launched into the world through his famous book “500 Years of Merger” has the following description: “Good beef with beef, vegetables cooked in a properly low-fat broth and good Peruvian sauces to accompany.

In this smoky and thin liquid, which must be thoroughly clarified, all the substance of each input is concentrated. A food journalist and researcher says that Teresa's mother used to clear up the broth by covering the strainer with cotton or pouring out two egg whites at the end of cooking, so that when they cook, they absorb impurities. He also spoke about the pulse, which is nothing more than the action of combining two decoctions, a practice that he used to achieve exact taste.

  1. First, you can immediately prepare all the vegetables. Onion after peeling, finely chop or cut into thin semi-rings. Peel, chop or chop the garlic in another way. Peel Bulgarian pepper from seeds and stalks, cut into strips. Tomatoes should be cut into cubes, and celery - rings. It is advisable to grate the carrots or turn them into a thin straw using a knife. Peel pumpkin seeds and chop them to make medium-sized cubes.
  2. Heat a portion of the butter in a pan. On it, fry the carrots and onions first so that they soften slightly. Then add pepper and pumpkin. After five minutes, add tomatoes and celery, and a minute later add garlic to the rest of the ingredients. Pour in the rest of the oil and simmer the vegetables for just five minutes under the lid.
  3. Bring broth to a boil, move everything into it vegetable stew. When the soup boils, reduce the heat and simmer for ten minutes.
  4. Chop celery greens, add to the soup with salt, after three minutes, remove the pan from the heat.

Option Two


Chicken Breast Minestrone

It is adapted in accordance with the entrance and culinary customs of each city. In Cusco, it is called tampa and has characteristics that distinguish it from the coast soup. Rosario Olivas says that timpu is a typical carnival dish and is usually served at lunchtime: first decoction, and then a dish of beef and lamb, chalon and pieces of dry bacon, as well as cabbage, cassava, viraca or arracaca, morale, potatoes, carrots, sweet potatoes, peach, cooked chickpeas and rice.

The meat is served in the center of the dish and the vegetables around it, forming a very high tower, more or less similar to a large pucherou or Arequipego sankochado, which, unlike Cusco, usually also includes pork and chicken. In Lima Blanca, Chavez cooks it on Fridays at El Roskoto and accompanies him with a variety of blackberries.

Delicious and nourishing minestrone will turn out with beans. For its preparation is required:

  • 150 grams of beans (use white, it is more tender);
  • three large tomatoes;
  • 100 g of peas (frozen or ready canned);
  • three garlic cloves;
  • three or four celery stalks;
  • white onion;
  • carrot;
  • 1.5 liters of broth;
  • a third cup of olive oil;
  • hl ground rosemary;
  • a bunch of basil;
  • salt.

Process description:

This time, however, the soup comes: the season of sauces, another bread and cheese, another blackberry and salads, precedes clay pots, overflowing with celery, sometimes carrots, yellow potatoes, cassava, cabbage, corn, pumpkin poppies and goose. After this stop, the meat that lies in its broths: chest, neck, tongue, chicken, beef tail, roast, lamb, malay, chorizo ​​and bacon.

For cooking you will need

TO traditional meat  chicken, the tip of the chest, chorizo ​​and chicken, Solurzano added tongue, pork handle and smoked bacon, which gives a special flavor to a good broth. Of particular note are 11 types of sauces that give a sharp and colorful hue to their generous couples.

  1. If you decide to use raw solid beans, then soak it for the night in cool water, and then cook until soft (be prepared that it will take a lot of time).
  2. Now get some vegetables. Onions can be cut into thin half-rings or chop. Rub carrots on a large grater (you can cut it into strips). Garlic after pre-cleaning in any convenient way chop. Celery, washed, cut into rings.
  3. Prepare tomato sauce. To do this, dip the tomatoes for two or three minutes in hot water or pour over boiling water, then remove the skin. Then in a blender with garlic and washed with basil turn them into puree.
  4. Pour oil into a thick-bottomed pot when it begins to boil, put onions and carrots, reduce heat and simmer for a couple of minutes. Then add the thawed peas (if you use canned, then it is added at the very end). After three minutes, enter the celery. Cover the pan with a lid, simmer the ingredients on low heat for seven to ten minutes.
  5. Pour in the broth, immediately put in it the cooked boiled or canned beans. After three to five minutes, enter tomato in the minestrone spicy sauce  and add rosemary.
  6. Under the lid, boil the soup, reduce the heat, salt in five minutes, and after another three minutes, turn off the heat, but do not remove the lid, so that the minestrone is present and does not lose flavor.

Option Three


This is a dish that is divided between two and four people; this is the fun part of eating shabu shabu, Mitsuhara explains. This is very traditional soup  from the pork belly, which is a sankoch in a pot, which after turning it on never goes out, and you should always increase more water and more pork. He boils without stopping, which makes his concentration of flavors incredible, ”explains the chef, who every Sunday serves this soup accompanied by oriental pasta and sliced ​​Chinese onions.

Peruvian flavors. Chef Lourdes Cuba has a sankochado and sucking on the olluk as the stars of his soups festival. Palm trees. He returned to Sheraton for a generous sankochado, an endless buffet. Japanese concentrate on ramen soup with pork lard. Francisco de Paula Camino 330, Miraflores. Minestrone Soup Recipe: Empty the contents of the sachet into a bowl. Gradually add 30 ml of cold water by mixing with the rods, then 170 ml hot water. Dissolve, season and consume in a short time.

This recipe involves cooking spicy minestrone.

List of ingredients:

  • small broccoli;
  • 150 g celery root;
  • bunch of basil (can be replaced with parsley);
  • rind of one small lemon;
  • two tsp. lemon juice;
  • 300 g of cauliflower;
  • 70-100 g pine nuts;
  • 100 g small pasta;
  • bulb;
  • carrot;
  • 2 liters of water;
  • olive oil;
  • salt.

Cooking:

Individual bag 17, 9 g protein 1 soup = 83, 2 Kcal Easy and quick to prepare. List of ingredients: milk proteins, pea proteins, salt, flavor, tomato powder, tomato, carrot, thickener: xanthan gum, onion, celery, flavor enhancer: monosodium glutamate, garlic, methionine, parsley, laurel, thymus.

Cooking delicious Italian vegetable soup

Allergens: Milk, wheat, celery. Hyperprotein Minestrone Soup is rich in protein, low in calories, sugar and fat. The Minestrone Hyperprotein Soup is ideal for a light lunch or dinner. This Mr. Hyperprotein Soup can be improved with pasta with hyperprotein paste for an all-Italian recipe.

  1. Rub carrots, chop onions, fry everything together in oil.
  2. Broccoli and cauliflower  cut or disassemble hands into small florets. Celery cut into strips or rings, and chop the greens of basil.
  3. Boil water in a saucepan and boil broccoli, cauliflower and celery into it. When all this becomes soft, in the broth, run the roasted carrots and onions, continue to cook the soup.
  4. After about five minutes, add the zest and lemon juice, chopped basil to the soup. Also enter the pasta.
  5. Fry the pine nuts in a skillet without oil.
  6. Salt the soup, cover with a lid, and after a couple of minutes turn off the fire.
  7. Pour the minestrone into plates, decorate each portion with a handful of nuts.

Tips to make your homemade minestrone tastier and more aromatic:

Minestrone Hyperprotein Soup is high in protein and low in calories, sugars and fats. This hyperprotheistic soup is ideal for a light meal at noon or at dinner. You can complete this hyperprotein Minestrone soup by adding it to get an authentic Italian dish.

The recipe for the dietary option Minestrone soup

Feel free to change the fun with our protein packs for sale to your device. Feel free to customize the soup by adding pepper, spices or herbs. Low-fat, low-fat recipe for low-energy fats and carbohydrates for quick and long-term weight loss. Our range of soups, hyperprotein creams was made by selecting the best products on the diet market. All products used were selected as per their nutritional value, and to taste.

  • The main feature of this Italian dish is its seasonality, so feel free to add any seasonal vegetables and other ingredients, such as eggplants, cabbage, zucchini and so on.
  • Haste in cooking minestrone - not only not best friendbut also the real enemy. Any Italian cook knows that slowness is the key to a tasty soup, and therefore all ingredients should be cooked and stewed over a small fire. If roasting in olive oil is supposed, then it should be slow so that the product absorbs the aroma of the oil, becomes soft and tender.
  • The thicker the minestrone is, the better (the spoon can stand in it!). And in order to give it a delicate texture, some of the ingredients can be removed from the soup, crushed, and then returned to the dish.

Take a delicious minestrone soup and delight your family with it.

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Italy and Minestrone Soup: Minestrone means Italian Vegetable Soup is a variety. vegetable soup  Italian cuisine, often with pasta or rice, served with grated Parmesan cheese. Minestrone is usually prepared: cabbage, potatoes, carrots, celery, peas, tomatoes, beans, onions, garlic, basil, olive oil, as well as various types of pasta.

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:

Minestrone Soup Recipe

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  • 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

We deliver all over Europe. We also ship to Canada in the USA and Mexico: € 22. No recipe was offered for this product. You need to log in to your customer account or create a new account to offer a recipe. A few days ago we talked about the first cold when we got there, and today we need to get ready for the cold with three recipes of broths or basic soups that will serve for preparing many dishes from a spoon and stew until the heat returns to spring.

You will see how easy it is to prepare them, and if you are happy to prepare them at home, you will always have homemade broths, which you can also freeze, ready for when you want to use them. To make a lot of stew and stew, vegetable broth, chicken or fish are always one of the usual ingredients that tell us recipes. There is so much difference between using a broth of those bought in a tetrabrika in supermarkets or doing it at home, that it is worth spending a few minutes.

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 more tasty it is. Therefore, we reserve patience and proceed. We clean and shred 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 bricks. If the fruit is ripe enough, it is better to pre-cut the upper skin. My tomatoes, make a cross-shaped incision on the surface, scald with boiling water and remove the skin. Then cut them into small cubes. Potato tubers clean, grind and neat cubes and pour over time cold water, and cut 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 cleaned cold water, warm to boiling, throw potatoes, salt, Italian herbs and cook over moderate heat for fifteen minutes.

Next skimmer take out some vegetables in a bowl, the rest of the puriuem blender, add the paste. Boil for three to five minutes, return the vegetables in slices, warm up 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. We grind also fresh tomatoes, pre-scalded them with boiling water and removing the skin. We are laying prepared components in a saucepan, pour them with purified water, heat to boiling, cover 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.