Description
Minestrone, along with tiramisu and spaghetti is a hallmark of Italian cuisine. Full-bodied, fragrant, light soup is invigorating and great mood from the very first spoon! And sun-dried tomatoes add hot Italian sun in our wrapped in a warm scarf spring...
Ingredients
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Potatoes
2 piece
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Broth
1.2 l
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Carrots
1 piece
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Zucchini
0.5 piece
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Onion
1 piece
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Broccoli
8 piece
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The Apium graveolens Dulce
1 piece
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Garlic
1 tooth
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Cherry tomatoes
8 piece
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Sundried tomatoes
8 piece
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Olive oil
3 Tbsp
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Thyme
1 handful
Cooking
Vegetables (except broccoli), cut into medium cubes, garlic finely chop.
In a saucepan in hot olive oil fry the garlic and a few sprigs of thyme - not for long, literally a minute!
Add the vegetables (except broccoli) and fry them for about 5 minutes.
Then add vegetable broth (water) and bring to a boil over high heat. Cook for 7 minutes on low heat, add broccoli florets and continue to cook for another 5-7 minutes. Sprinkle with salt and pepper to taste, turn off heat, cover and give the soup to infuse and reveal all its flavours for 10 minutes.
Serve the soup hot, garnished with the dried tomatoes and thyme. Recipe for sun-dried tomatoes in the microwave special thanks to Olga Babich!
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