Translated from Italian, "Minestrone" - "big soup" or "soup". A plate of thick, rich soup and eyes delights with a riot of colors, and the stomach with its nutritional value. But do not worry about the figure: the whole secret is that digesting the soup takes more calories than it contains!
Pick your recipe
You will need
- 2 zucchini or zucchini; - 3 medium tomatoes; - 1 large red bell pepper; - fennel, rhizome; - 3 stalks of celery; - 1 carrot; - onion; - green peas / green beans / asparagus; - 4-5 cloves of garlic; - olive oil; - a can (400 g) of canned tomatoes; - 1 liter of water; - salt; - pepper; - Italian herbs, basil, oregano (can be both fresh and dried).
Instruction manual
1
Warm the pan and add the olive oil. As soon as we smell the oil, we throw finely chopped garlic, carrots, onions, celery, fennel into it. Reduce the heat to medium and slowly simmer the vegetables until golden brown.
2
We clean the tomatoes from the skins, pour boiling water for 5 minutes. Finely chop and chop into a saucepan. Stew for 3 minutes over medium heat. Then add diced pepper and simmer for another 3 minutes.
3
We send canned tomatoes to the pan. You can add some water. Increase the heat and wait until the contents of the pan boil.
4
Zucchini or zucchini cut into small cubes and add to the soup. Add water and put the beans. We are waiting for boiling again.
5
Salt, pepper, add herbs to taste and reduce heat to medium. Cook for another 15 minutes. As a result, we get a light, but satisfying and very tasty summer soup. Serve perfectly, sprinkled with parmesan. Bon Appetit!
note
I advise you to cut all the vegetables in advance: so cooking the soup will take place without a hitch!