Easy "Minestrone" of Hector Jimenez-Bravo

Description

Hector Jimenez-Bravo famous Colombian chef of the international class, Professor of the National Culinary Academy of Colombia. There was a chef in major hotels in the USA, Canada, Russia, and Asia. Since 2009 lives in Ukraine. Opened a restaurant of the InterContinental Hotels Group in Kiev, and the office of the consulting company "Bravo restaurant group" in Ukraine. Among other things, the judge of the culinary project Masterchef Ukraine. Well and often appears in different programs mostly on the channel STB. In the program "All will be good" on STB I saw this recipe. Hector is the culinary style of "Nuevo Latino" in Eastern Europe. He combines Latin American culinary traditions, French refinement and delicacy of Asian cuisine. Therefore, assuming that the Hector version of minestrone soup, a few adapted for Ukraine. And I think that's just what it interesting to me and other cooks. Honestly, I have never eaten and never cooked minestrone, but this soup I liked, although I suspect that there is a deviation from the classics. So that connoisseurs of the Italian cuisine do not judge strictly, and come and help yourself!

Ingredients

Bread
Parmesan
Broth

2 l
Olive oil
Greens
Garlic

6 tooth
Basil

1 tsp
Oregano

1 tsp
Pasta

30 g
Tomatoes in own juice

1 can
Green beans

100 g
Carrots

1 piece
Onion

1 piece
Beans

100 g

Cooking

For this soup can be used as canned and boiled his own beans. I had a mixture of several types of beans and chickpeas. In the evening I filled up with water. In the morning washed.

Briefly describe how to cook beans, for those who don't know. Pour the washed, swollen beans with cold water, bring to a boil, cook without salt for 10 minutes. Then drain the water, rinse the beans again and fill with cold water. Also do not add salt. Bring to a boil and cook on a medium heat 40 to 60 minutes depending on the varieties of beans. Mine had the 40, but it was quite small. About 10 minutes before the end of cooking - salt. If you salt at the beginning, the beans will go hard.

I also pre-cooked chicken broth.

Carrots cut into cubes.

Bow too. Hector took another celery, but I have thereof, were not. The main ingredients of minestrone: beans, tomato, pasta (or rice). Well, of course, olive oil and Italian seasonings. And here's a bunch of vegetables can be varied depending on the season. So, it is already possible with vegetable "fillers" to fantasize. Well as stuffed pizza.

Fry the vegetables in olive oil in a saucepan with a thick bottom on melanom fire. If you want quite well, the soup diet, then you can do without butter, but just warm a pan and saute in small amount of water.

Garlic cut into plates.

And add to vegetables.

Add a teaspoon of dried oregano and Basil.

Tomatoes cut into medium cubes. In summer you can use fresh tomatoes. In the winter if there is canned tomatoes, you can take tomato paste. About 1-2 tablespoons, diluted with water.

Added to sugarce.

Pour broth. Hector said that the minestrone soup is thick. Even more gravy. But those who want a more liquid soup, you can add more broth. I probably would have liked a thick soup, but my favorite certainly would have called it porridge sent down the toilet. So I chose to cook the soup is the same consistency as the soup. Even Hector said that if You want vegetarian soup, well, or vegetable (in the post I will definitely cook), instead of broth you can get water. If you use water, the soup will need salt. And the soup I had salted when cooking.

Bring soup to a boil, add green beans. I was frozen.

Then add the pasta. Usually this soup put the horns. But I had this small soup stars. Again, in the words of Hector, minestrone soup originated in the days when Italy was very poor and this soup put what was in the house. So that a crime in another type of pasta can't see :) More instead of pasta, you can take a pic.

Lay the pasta. I put quite a bit - 30 grams. Cook until light "nedostupnosti" pasta. Then they come, and if you think you'll turn into "boot". I usually use in soups, rice vermicelli or noodles, it is in contrast to wheat so not mushy. But then the rice noodles it will be too steep offset from the Italian cuisine.

As soon as the pasta reaches the desired condition, place the beans, cook for another minute, place fresh herbs on and off.

While the soup finally comes to condition, prepare croutons. Of course, I prefer rye bread tomorrow and myself out of it a piece of toast for lunch will do. But for chefs - cooked classics - got white bread. I have a home French bread from the bread machine. For beauty is to take a baguette. But my home is also good. Bread brush with olive oil using a silicone brush.

And bake it in the oven at 200 degrees for 5-7 minutes for Browning. Ready croutons rubbed with garlic.

On the bottom of the dish pour the Parmesan. Hector said that if there is no Parmesan, can I use another cheese. I had the same box of grated Parmesan.

Pour the soup, put the toast, again, sprinkle with Parmesan and enjoy. Boyles that this "Italian soup" my favorite criticize, but nothing said fine, you can cook. I also really liked! I hope you will appreciate! Bon appetit!

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