Minestrone traditional

Minestrone traditional


Beans 150 g
Potatoes 1 kg
Carrot 1 piece
Zucchini 2 pieces
Pumpkin 200 g
Onion 1 clove
Leeks 1 stalk
Celery 1 piece
2 cloves garlic
Spinach 1 bunch
Bacon 150g
Pork Leg 1 piece
Rosemary to taste
Bay leaves 2 pieces
Black pepper peas 2 pieces
Carnation 2 pieces
Parmesan cheese to taste
Salt to taste
Ground black pepper to taste
1 bunch of parsley


1. Beans are soaked in water for six or seven hours (you can do it in the evening), then rinse, pour into a large saucepan, cover with fresh water, bring to a boil and add the cloves and black pepper.
2. In a well-heated frying pan fry the bacon, cut into small cubes. Add chopped onion, leek and celery and fry until soft, then add the crushed garlic and poder- harvesting vegetables on fire a couple of minutes.
3. Add the fried bacon and onions in a pot of beans. Bring to a boil and extinguish the fire to a minimum – so that the liquid was boiling confident, but not too intense. Throw in a pan of bacon and peel the crust of Parmesan cheese.
4. Pumpkin cleaned of skin and cut into cubes. Similarly, cut peeled carrots and potatoes (the number of potatoes in the soup should be equal to the total quantity of other vegetables). Add the vegetables to the pan with the beans.
5. At the very least cut zucchini (while they do not need to be cleaned from the skin – it is quite tender). Add them to the pan to the rest of the vegetables and bring the soup back to a boil.
6. Put the soup in bay leaf, and two or three sprigs of thyme (or a sprig of rosemary – if you want to add the pine fragrance). Cook for about an hour – the willingness of soup can be identified by the softness of vegetables and beans: they should be as seethe.
7. Spinach and parsley chop and toss into the soup a few minutes before end of cooking in order to not lose the green color. Cook for another five to seven minutes. Due involve skin bacon from the pan and parmesan, thyme sprigs and bay leaf. Season with salt.
8. Ready minestrone before serving, you can turn into a puree using a potato press or pour directly on the plates, keeping the vegetables intact. Sprinkle each serving with grated tablespoon of parmesan.

Minestrone traditional. Recipe: http://wonderdump.com/minestrone-traditional/

Posted in Soups
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