Description
Generous autumn want to cook vegetable dishes daily. Bright and juicy vegetables is now so good that any food, including and lean, they make excellent. As this variant of minestrone. Pumpkin, however, I have pale but with green beans and red tomatoes are quite traffic-light!
Ingredients
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Pumpkin
250 g
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Green bell pepper
2 piece
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Red sweet pepper
1 piece
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Onion
1 piece
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Garlic
4 tooth
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The Apium graveolens Dulce
1 piece
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Tomato
3 piece
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Green beans
200 g
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Lentils
1 cup
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Pasta
1 handful
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Basil
1 sprig
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Oregano
1 pinch
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Olive oil
2 Tbsp
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Dry white wine
150 ml
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Sugar
2 pinch
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Salt
Cooking
Wash vegetables and clean. Here's a bright palette will be added to this delicious soup.
Rinse the lentils and put to boil in a liter of water.
Onion, garlic, celery and green pepper to slice it into cubes.
Heat over medium heat the olive oil in Tolstoganova pan and start cooking sofrito –slow soft Italian onion. Vegetables to stir and prevent reddening. After starting the process, the heating is even lower. Cook for 20 minutes.
Red pepper and squash into cubes larger beans mangled finely. Add the vegetables to the onion and continue to simmer, stirring occasionally, about another half hour. The heating is still small.
Pour in the vegetables, the wine, increase the heat and evaporate the wine by half.
Obessmolit tomato and dice it finely. Add to vegetables and add sugar. Simmer to soften the tomatoes.
Cook small pasta. I have Orzo.
Pour the pasta in the soup.
Add the lentils along with the broth. Add salt, dry oregano, mix well. You may need to add a bit of boiling water - the soup should be thick, but not stew. Cook until the pasta, remembering that they should be al dente – this is Italian soup. To turn off the heat, add the chopped celery greens and Basil and allow to infuse for 5-7 minutes.
Serve hot, sprinkled with the desire and capabilities of Parmesan cheese.
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