Soup is an important part of the daily diet. The vegetable is perfect for vegetarians, fasting people, or those looking for a light lunchtime snack. We chose the Italian minestrone and learned from the chef of the Scampi Trattoria restaurant how to prepare a bright spring-like light soup and pesto in your home kitchen.
While developing the positions for the menu of the first courses, we decided to turn to the time-tested Italian classics and prepare the vegetable minestrone soup. It contains a lot of bright root vegetables, vegetables and herbs, a transparent broth and a spoonful of homemade pesto, which perfectly complemented the taste of the dish.
Ingredients for 4 servings of soup:
- Canned beans - 100 g
- Carrots - 150 g
- Celery - 150 g
- Leeks - 130 g
- Green peas - 100 g
- Tomatoes - 100 g
- Garlic - 10 g
- Basil - 10 g
- Savoy cabbage - 150 g
- Broccoli - 150 g
- Cauliflower - 150 g
- Zucchini - 100 g
How to cook:
Saute the leeks, carrots and celery in a saucepan.
Add 1.5 L of water to the roast and bring to a boil. Simmer for another 30 minutes. Cool and strain.
Cut into small cubes 30 grams of leek, 50 grams of celery, 50 grams of carrots, 10 grams of garlic, 10 grams of basil, 100 grams of zucchini. Pour the prepared broth over vegetables and herbs.
Add the rest of the vegetables to the soup: 150 grams of savoy cabbage, cauliflower and broccoli, 100 grams of tomatoes and 100 grams of peas and beans. Bring to a boil and cook for another 10 minutes.
In a bowl of ready-made soup, add a spoonful of pesto (you can make it yourself or choose your favorite in the store), spinach leaves and basil.
Ingredients for pesto:
- Basil - 60 g
- Pine nuts - 15 g
- Parmesan - 20 g
- Pecorino cheese - 20 g
- Garlic - 3 g
- Olive oil - 90 ml
How to cook:
Pour boiling water over the basil, then refrigerate and dry. Place in a blender with nuts, butter, garlic and whisk until smooth.
Add the cheeses and whisk again quickly to prevent the sauce from straying. Ready!
