Description
Minestrone is one of my favorite soups. Light, bright and delicious! It is important not to overcook vegetables, they should remain elastic! Orzo pasta is such a small pasta, shaped like grains of rice. I met her in Greece, and brought out supplies. A perfect companion for vegetable soup! To make the soup more interesting, I added hot chili pepper.
Ingredients
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Water
1 l
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Carrots
1 piece
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Onion
1 piece
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Salt
1 tsp
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The mixture of peppers
0.5 tsp
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Bay leaf
1 piece
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Garlic
1 tooth
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Chili
0.333 piece
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Potatoes
1 piece
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Zucchini
0.66 piece
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Pepper
0.5 piece
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Broth
700 ml
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Pasta
3 handful
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Vegetable oil
3 Tbsp
Cooking
The first thing you need to cook the broth. Onions, carrots and garlic peel, from Chile remove the seeds and white veins. The amount of chili vary to taste, but keep in mind that water takes a very good edge. Fill the vegetables with water and put on a big fire. When the water boils, add salt, add Bay leaf and pepper mixture. Cook on low heat for 30-40 minutes. Prepare vegetables for minestrone. Peel the potatoes, wash vegetables and cut in small dice.
In a pot warm up the vegetable oil and fry the vegetables until Golden
Fill with broth. When the water boils, add the Orzo pasta. Cook on low heat for 15 minutes. Add salt in the cooking process.
Readiness check the soup on the pasta, it should be cooked but not overcooked. Vegetables, too, must remain firm and undigested. Outside post to the soup, you can submit sour cream.
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