Minestrone is a traditional vegetable soup from Italy. As a rule, minestrone is prepared from seasonal vegetables, which can be easily bought at the moment. Sometimes pasta or rice is added to the soup.
The main feature in the preparation of Minestorn is that the vegetables for it are not fried, but stewed over low heat.

Ingredients

• Vegetable broth or water 1.5 l.
• Potatoes 200 gr.
• Carrot 100 gr.
• Tomato paste 50 gr.
• Onion 60 gr.
• Green peas s/m 50 gr.
• Zucchini zucchini 100 gr.
• Basil green 10 gr.
• Celery stalk 60 gr.
• Canned beans 50 gr.
• Olive oil 100 ml.
• Salt and Pepper to taste.

How to make Minestrone Soup

Peel potatoes, carrots, onions, wash and cut into cubes of 5-6 mm.

Wash zucchini and celery. Cut the zucchini into 5 mm cubes. and cut the celery into half rings.

Celery, carrots, potatoes, onions, tomato paste lightly salt and fry in oil over low heat until half cooked.

Pour the broth into the semi-cooked vegetables, bring to a boil, remove the foam and cook for about 5 minutes. Then add sliced ​​zucchini, canned beans and frozen green peas.

Cook everything until done. At the end of cooking, bring the soup to taste with salt and pepper, add chopped basil.

When serving, garnish your minestrone with a green basil leaf, or you can sprinkle the soup with grated parmesan.

Bon Appetit!

life hack

• If you want Minestrone to turn out thicker and even more saturated, then at the end of cooking - break half of the soup in a blender until puree and combine with the second half.