Minestrone

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.

Summary

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)

Instructions

1. 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.
2. 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.
3. 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.