Minestrone
by Editorial Staff
For Italian minestrone soup, and vegetables are suitable. For this minestrone, the recipe for which is described below, a set of products has been very well selected. Minestrone turns out to be rich and bright.
Ingredients
- Olive oil – 2 tbsp
- Garlic (chopped) – 2 cloves
- Red onion (shredded) – 2 pcs.
- Ham (cut into thin slices) – 75 g
- Red bell pepper (diced) – 1 pc.
- Yellow bell pepper (diced) – 1 pc.
- Canned tomatoes (chopped) – 400 g
- Vegetable broth – 4 cups
- Celery stalk (cut into thin strips) – 1 pc.
- Canned white beans – 400 g
- White cabbage (shredded) – 100 g
- Frozen green peas (thawed) – 75 g
- Parsley leaves (chopped) – 1 tbsp
- Vermicelli – 75 g
- Salt and black pepper to taste
- Parmesan (chopped)
Directions
- In a large, heavy saucepan, heat the oil over medium heat. Pour the onion, garlic, and ham into the heated oil. Fry over medium heat, stirring constantly, for about 3 minutes. Add bell peppers, chopped tomatoes, and cook, stirring occasionally, for about 3 minutes.
- Add broth, celery, beans, cabbage, green peas, and parsley to a saucepan with vegetables. Season with salt and pepper. Bring to a boil, reduce heat, and simmer for about 30 minutes.
- Add noodles to the pan, cook the minestrone for about 4-5 minutes until the noodles are cooked. Serve the minestrone soup warm, sprinkled with parmesan.
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