Kitchen appliances and utensils
- kitchen knife;
- cutting board;
- peeler;
- Kitchen Scales;
- tablespoon;
- ladle;
- stewpan with a lid;
- hob.
Ingredients
- Potato - 180-200 g
- Pelati Tomatoes - 400 g
- Canned white beans - 400 g
- Green beans - 200-225 g
- Savoy cabbage - 225 g
- Carrots - 2 pcs.
- Red onion - 1 pc.
- Celery - 2 stalks
- Rosemary - 1 sprig
- Basil - 30 g
- Hard cheese (Parmesan) - 60 g
- Vegetable oil (olive) - 50 ml
- Garlic - 1-2 cloves
- Salt, ground black pepper - to taste
Step cooking
Cut vegetables
- Dissolve in small cubes two fleshy stalks of celery.
- Dice the onion into very small cubes.
- Also finely chop two medium carrots.
- Similarly (in small cubes) cut 3-4 potatoes (about 180-200 g).
- Crush with a flat side of a knife 1-2 cloves of garlic and chop into crumbs.
- Savoy cabbage (225 g) is divided into petals and chopped similarly to other vegetables.
- Cut into slices, 2-2.5 cm long, green bean pods.
- Tear off small leaves from a sprig of rosemary and chop them finely (the stem is not placed in the soup).
- Chop leaves with 4-5 branches (about 30 g) of young basil in small strips.
- With 400 g Pelati tomatoes, peel and finely chop.
Cook soup
- Pour 50 ml of vegetable (preferably olive) oil into a high saucepan, and put on a large fire.
- Run vegetables in warming oil: blue onions, carrots, celery and chopped rosemary.
- While stirring, slightly salt the vegetables and add black ground pepper to taste.
- Fry vegetables for about 8 minutes, then add chopped potatoes, chopped Savoy cabbage and chopped Pelati tomatoes.
- Mix everything again and pour 1.75 liters of filtered water into the contents of the pan.
- Once the broth boils, put in a pan 400 g canned white beans and chopped fresh green beans.
- After boiling, reduce the flame of the burner, and cook the soup for 15 minutes.
- After a quarter of an hour, put chopped garlic in a pan and add basil leaves, sliced in thin strips.
- Stir soup, add salt and pepper if necessary. Pour into serving plates and serve hot, garnishing whole portions of basil with each serving and grating Parmesan cheese on a small grater in each plate.
Video recipe
The plot proposed for viewing demonstrates a master class cooking classic Italian first vegetable dishes - Minestrone soup. Here, the order of laying vegetables in the soup is shown in detail, as well as the rules for serving Italian dishes to the table.
Thank you for your interest in the classic recipe for cooking a real Italian Minestrone. Please describe how much you liked this method of cooking vegetable soup. If you have experience in making Italian dishes, share your experience and methods for their preparation. And do not forget to comment on the recipe by leaving your review under the article. Cook with pleasure!
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