Vegetable minestrone
If you think of a healthy first course, you immediately think of vegetable minestrone. The great vegetarian classic, a recipe that can change its look depending on the season: cold in summer and hot in winter, changes its "dress" wearing the scents and colors of the vegetables that the garden offers. Today we offer a very rich, excellent to enjoy hot and steaming! Also in this case you can opt for the choice of fresh or frozen vegetables, dried or precooked legumes, depending on the time available or the availability of the garden! Make way for vegetables in the kitchen: today we prepare a delicious minestrone!
“This hearty and nutritious minestrone soup is brilliant at embracing what you’ve got in your fridge. We make it every month and all the kids love it – it’s one of the dishes where they always go in for seconds. It’s super-easy to tweak according to the vegetables you have in the house – embrace the seasons but also use the best of your freezer and store cupboard, let it flex for you. And if you want to keep it veggie, leave out the bacon and just go straight to the veg. ”
INGREDIENTS
Carrots 80 gRed onions 80 gWhite zucchini 150 gPotatoes 330 gSalt to tasteBlack pepper to tasteCelery 60 gTomatoes 350 gBeans 200 gClean pumpkin 250 gExtra virgin olive oil 50 gLeeks 150 gCauliflower 300 gPeas 200 gRosemary 1 sprigBay leaves 2 leavesWater to taste
TO SEASONExtra virgin olive oil to taste
PREPARATION
To prepare the vegetable minestrone start by washing and drying the vegetables. Then take the pumpkin and remove the outer peel with a knife with a large blade. Remove the seeds and internal filaments, helping you with a spoon. Then cut it into slices of equal thickness and then into cubes of about 1 cm on each side. Wash and trim the zucchini, cut them into slices and reduce them into cubes. Then take the cauliflower, cut it in half, remove the central core and make the florets. Then peel the leek of the greenest outer part, then cut it into thin slices. Take the potatoes and peel them, cut them into slices not too thin. Then from the latter you make cubes. Proceed with the tomatoes: remove the stem and cut them into slices. Then also reduce the diced tomatoes. Finally prepare the ingredients for the sauté: finely chop the onion. Trim and peel the carrots, then make strips, then chop them with a knife. Finely chop the celery. To finish tie the sprigs of rosemary with bay leaves with a string to create an aromatic bunch. Now all the ingredients to prepare the vegetable minestrone are ready. In a large pot with lid pour the oil, carrots, celery, onion and leek and brown gently for about ten minutes, stirring often. Once the vegetables of the sauté are tenderized, add the fragrant bunch. Add the pumpkin, potatoes and cauliflowers and beans. Cover the vegetables with water, close with lid and cook for 25 -30 minutes from the boil. After this time add the zucchini. Add the peas, tomatoes, adjust the consistency by adding water and season with salt and pepper. Continue cooking for 5-10 minutes depending on the consistency you want. The minestrone is ready, serve with a little oil and ground pepper to taste.
PRESERVATIONYou can keep the vegetable minestrone for about 2-3 days in the refrigerator. Close it in an airtight container. It can only be frozen if only fresh, unthawed ingredients have been used.
ADVICEVegetable minestrone is an extremely versatile recipe. We have proposed it with these vegetables but you can enrich it or replace the seasonal vegetables that you like most. For example, you could use green beans, spinach, Swiss chard, broccoli and cabbage, and... the list would be endless! The touch that will make your minestrone irresistible? Add some Parmigiano Reggiano crusts when almost cooked! Do you want to convince your little ones to eat this healthy dish? You could "hide" the vegetables by passing it with the vegetable mill and accompany the dish with crispy croutons. If you do not have fresh or frozen beans, you can use the dry ones, taking into account, however, that they have a long soaking and cooking time.
If you think of a healthy first course, you immediately think of vegetable minestrone. The great vegetarian classic, a recipe that can change its look depending on the season: cold in summer and hot in winter, changes its "dress" wearing the scents and colors of the vegetables that the garden offers. Today we offer a very rich, excellent to enjoy hot and steaming! Also in this case you can opt for the choice of fresh or frozen vegetables, dried or precooked legumes, depending on the time available or the availability of the garden! Make way for vegetables in the kitchen: today we prepare a delicious minestrone!
“This hearty and nutritious minestrone soup is brilliant at embracing what you’ve got in your fridge. We make it every month and all the kids love it – it’s one of the dishes where they always go in for seconds. It’s super-easy to tweak according to the vegetables you have in the house – embrace the seasons but also use the best of your freezer and store cupboard, let it flex for you. And if you want to keep it veggie, leave out the bacon and just go straight to the veg. ”
INGREDIENTS
Carrots 80 g
Red onions 80 g
White zucchini 150 g
Potatoes 330 g
Salt to taste
Black pepper to taste
Celery 60 g
Tomatoes 350 g
Beans 200 g
Clean pumpkin 250 g
Extra virgin olive oil 50 g
Leeks 150 g
Cauliflower 300 g
Peas 200 g
Rosemary 1 sprig
Bay leaves 2 leaves
Water to taste
TO SEASON
Extra virgin olive oil to taste
PREPARATION
To prepare the vegetable minestrone start by washing and drying the vegetables. Then take the pumpkin and remove the outer peel with a knife with a large blade. Remove the seeds and internal filaments, helping you with a spoon. Then cut it into slices of equal thickness and then into cubes of about 1 cm on each side. Wash and trim the zucchini, cut them into slices and reduce them into cubes. Then take the cauliflower, cut it in half, remove the central core and make the florets. Then peel the leek of the greenest outer part, then cut it into thin slices. Take the potatoes and peel them, cut them into slices not too thin. Then from the latter you make cubes. Proceed with the tomatoes: remove the stem and cut them into slices. Then also reduce the diced tomatoes. Finally prepare the ingredients for the sauté: finely chop the onion. Trim and peel the carrots, then make strips, then chop them with a knife. Finely chop the celery. To finish tie the sprigs of rosemary with bay leaves with a string to create an aromatic bunch. Now all the ingredients to prepare the vegetable minestrone are ready. In a large pot with lid pour the oil, carrots, celery, onion and leek and brown gently for about ten minutes, stirring often. Once the vegetables of the sauté are tenderized, add the fragrant bunch. Add the pumpkin, potatoes and cauliflowers and beans. Cover the vegetables with water, close with lid and cook for 25 -30 minutes from the boil. After this time add the zucchini. Add the peas, tomatoes, adjust the consistency by adding water and season with salt and pepper. Continue cooking for 5-10 minutes depending on the consistency you want. The minestrone is ready, serve with a little oil and ground pepper to taste.
PRESERVATION
You can keep the vegetable minestrone for about 2-3 days in the refrigerator. Close it in an airtight container. It can only be frozen if only fresh, unthawed ingredients have been used.
ADVICE
Vegetable minestrone is an extremely versatile recipe. We have proposed it with these vegetables but you can enrich it or replace the seasonal vegetables that you like most. For example, you could use green beans, spinach, Swiss chard, broccoli and cabbage, and... the list would be endless! The touch that will make your minestrone irresistible? Add some Parmigiano Reggiano crusts when almost cooked! Do you want to convince your little ones to eat this healthy dish? You could "hide" the vegetables by passing it with the vegetable mill and accompany the dish with crispy croutons. If you do not have fresh or frozen beans, you can use the dry ones, taking into account, however, that they have a long soaking and cooking time.
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