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Video: Minestrone Is A Lean Recipe. Step-by-step Recipe For Minestrone Soup With Photo
2024 Author: Ava Durham | [email protected]. Last modified: 2023-12-17 00:23
Another dish of the Italian poor is minestrone, a thick vegetable soup. This soup is made from seasonal vegetables. You can put any vegetables that have grown in the garden or were stored in the pantry in it, and be sure to add pasta, potatoes or rice for satiety. It is important to cook the soup long enough for the vegetables to release as much of their aromas and flavors as possible, then it will turn out to be rich.
I cooked the soup in water, but you can add vegetable broth, and when the fast is over, cook the minestrone in beef or chicken broth. Be sure to stew the onions, tomatoes and carrots well, it is this mixture that plays the main role in the vegetable bouquet.
It's also important to grind about half of the thick ingredients until puree and then mix everything together again. The variety of textures is another hallmark of the minestrone.
- Cooking time: 1 hour
- Servings: 6
Ingredients for Lean Minestrone
- 3-4 medium potato tubers;
- 2 carrots;
- 2 heads of onions or shallots;
- 4 tomatoes;
- 350 g celery stalks;
- 300 g of Chinese cabbage;
- 100 g white rice;
- chili peppers;
- bay leaf, black pepper, olive oil, paprika flakes.
Method for preparing lean minestrone
Finely chop the shallots or onions, cut the carrots into cubes or thin strips. Heat the olive oil in a saucepan, add the chopped vegetables, fry over medium heat, stirring constantly so that the onions do not burn.
Grate tomatoes on a coarse grater, add tomato puree to vegetables, simmer over low heat for 15 minutes.
It is convenient to grate tomatoes on a coarse grater, when the whole vegetable is chopped, the skin will remain in the hands, which does not need to be added to the soup.
When the tomatoes, carrots and onions are ready, add finely chopped celery stalks and Chinese cabbage. Instead of Chinese cabbage, you can add Savoyard, but not white cabbage, it will ruin the flavor of the soup.
Peel the potato tubers, cut into cubes, rinse the white rice well with cold water. Add rice and potatoes to the pot.
Add seasoning. Put a few bay leaves, sweet paprika flakes, finely chopped chili peppers.
Pour 2 liters of boiling water into a saucepan, bring the soup to a boil, add sea salt, a large pinch of sugar to balance the acidity of the tomatoes, cook for 25-30 minutes over low heat.
When the rice is boiled and the vegetables are soft, you can remove the pan from the heat.
We take out about half of the thick soup ingredients and grind them separately with a submersible blender.
We mix the remaining soup with the chopped food - we get minestrone, a soup with a very varied texture, which includes a delicate, creamy puree soup, and pieces of vegetables, and boiled rice.
Pour the finished soup into plates, pepper with freshly ground pepper, add a little fresh chili and herbs. Serve hot.
I advise you to season the lean minestrone soup with soy sour cream or sprinkle with extra virgin olive oil and sprinkle with fried lean bread croutons.
Bon Appetit!
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