Description
Literally translated from Italian "minestrone" is a "large" soup, soup with many ingredients. I do not pokrivlyu soul, if I note that many Italians preparing this soup, and many variations of the recipe for minestrone. This is a light soup with seasonal vegetables, usually in the vegetable broth, but it is not forbidden to use chicken or beef, with rice or pasta.
Ingredients
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Pasta
75 g
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Green peas
50 g
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Parmesan
25 g
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Chicken fillet
300 g
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Cauliflower
300 g
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Tomato
1 piece
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The Apium graveolens Dulce
1 piece
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Zucchini
1 piece
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Onion
1 piece
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Carrots
1 piece
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Butter
25 g
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Olive oil
1 Tbsp
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Salt
-
Spices
0.5 Tbsp
Cooking
Products for cooking soup.
Chicken fillet pour 1.5 liters of cold water, bring to boil, remove the foam, reduce the heat to medium, season with salt and cook for 15 minutes.
Remove the fillets from the broth, cut into cubes. Strain the broth and "return" it for chicken.
Until cooked chicken, diced zucchini, carrots, onions, celery. Cauliflower disassemble on inflorescences.
Scald the tomatoes with boiling water, peel and finely chop.
Preheat a frying pan olive oil, add the butter and fry the onion until Golden brown.
Then to the onions add the carrots and celery and continue to sauté approximately 5 minutes on medium heat.
The latest in this vegetable company add zucchini and stir, cook for another 5 minutes. I didn't specify the time of roasting. It should be slow and gradual, this technique of cooking vegetables allows you to cook rich, flavorful minestrone.
In the hot broth, add the sauteed vegetables, bring to a boil and cook without lid for 15 minutes.
Add the tomatoes and cook for another 5 minutes, season with salt and spices.
Last add the cauliflower (her time), peas and pasta, cook after boiling another 10 minutes.
Pour into bowls, served separately grated on average grated Parmesan and, of course, a couple of slices of rye Italian bread. The aroma is awesome! Anyone not had everything ready and waiting for the last shot.
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