Italian minestrone soup Minestrone is a light Italian soup made from a variety of vegetables with the addition of shallow pasta or rice. It is usually cooked from local vegetables, that is, soup is seasonal, but I was eager to try to cook it and I replaced fresh vegetables with frozen vegetable mixes, the producers of which say that the vegetables are subjected to a shock frost 4 hours after harvesting from the bed, I will cook it from local vegetables, but I really liked the "winter variant". Due to the fact that the vegetables are languishing in a frying pan with olive oil, the soup becomes saturated with flavor and aroma, half of the vegetables from the soup are cut into pieces, and the second half is beaten with the broth together with the broth until the puree state, thus, the soup acquires a thick and rich color.
Ingredients:- Italian vegetable mixture 250 g
- Caribbean vegetable mixture 250g
- Water 1000 ml
- Olive oil 40 ml
- Onion white 1 pc.
- Pasta figured 50 g
- Garlic 1 clove
- Salt 1 tsp.
- Step 1 For cooking minestrone, I used vegetable blends consisting of: broccoli, red sweet pepper, corn cobs, carrots, cherry tomatoes, peas, green peas, green beans and red beans, and onions, garlic, water, olive oil, salt and small pasta.
- Step 2 On the heated frying pan with olive oil, place the frozen vegetables and cover. If you use fresh, they need to be cleaned beforehand, cut into small cubes and fried separately from each other.
- Step 3 After 5 minutes, when the vegetables are defrosted, we reduce the fire to a minimum and cover it with a lid, continue extinguishing.
- Step 4 At this time, the onion is cut into half rings, and then another 3 pieces.
- Step 5 Cut the cloves of garlic into thin plates.
- Step 6 Add the onions and garlic to the vegetables and continue to simmer under the lid on a low heat stirring occasionally.
- Step 7 After 15 minutes turn off the fire - the vegetables are almost ready, then we will cook them. Thus, in total, frozen vegetables were stewed for 30 minutes.
- Step 8 Transfer the vegetables from the frying pan into a saucepan, pour water and bring to a boil and salt.
- Step 9 Since the soup has boiled, reduce the heat to the minimum and cook for another 10 minutes.
- Step 10 We take half of the vegetables from the soup and put it in a bowl.
- Step 11 Whisk the remaining vegetables with the broth until the puree state.
- Step 12 Return the vegetables back to the broth, bring to a boil and run a small pasta or rice, I used seashells.
- Step 13 After 5 minutes of cooking, when the seashells are cooked to half-cooked, turn off the soup and let it brew, small pasta will necessarily "reach". Serve the soup can be both hot and cold, sprinkled with herbs.