Today I bring you a simple recipe, but very appetizing as a spoon dish for these cold days that are coming, the minestrone soup.
This soup of Italian origin is characterized by being composed of a variety of vegetables, almost always in season, and is presented in many versions since depending on the region where it is cooked, it is prepared in one way or another. As common ingredients, highlight the carrot, onion and green beans, all finely chopped and accompanied by a short dry pasta or sometimes rice.
We will start by soaking the white beans for eight hours. After this time we cover them in a saucepan with cold water and let it cook for an hour. This could also be done in the pressure cooker, thus greatly reducing preparation time.
We cut the rest of the vegetables into small cubes. When the white beans are cooked, drain them, reserving the liquid. In the casserole, heat the olive oil and sauté the chopped onion for about three minutes. Add the potatoes, carrots, zucchini and celery. We stir and cook for another three minutes.
Add the garlic, the stock cube, the white beans, the green beans, the tomato and the water reserved for cooking the beans. Cook for an hour over medium heat.
Once the time has passed we add the pasta, we leave another ten minutes over medium heat. Season with salt and pepper. At the moment of serving add the basil leaves and the grated Parmesan cheese.
VEGETABLE TIAN, the best way to eat vegetables in an original way
With what to accompany the minestrone soup
Halfway between our classic vegetable soups and a pasta dish, this minestrone soup it is perfect to warm up with a good spoon dish. Serve it hot and freshly made, so that the pasta is just right.
Directly to the palate | Sicilian caponata. Italian recipe
Directly to the palate | Homemade vegetable soup: easy recipe to enjoy garden products