Red minestrone
Minestrones are roughly divided into two groups – green and red minestrones. This is one of my favorite soups. I try to make it at least once every summer when the vegetables are cheap, fresh, and tasty.
It is easier to list the vegetables that should not be added to this soup, basically anything that grows in the bed is suitable for making this soup.
High-quality parmesan and olive oil as a side dish and there is nothing better for a summer lunch.
It should be taken into account that the pure minestrone contains tomatoes and tomato paste, so this soup is slightly more acidic and it takes a little longer to boil the vegetables and potatoes until soft. This soup is worth making in larger quantities and storing – it gets better and better as it stands.
Preparation time: About 2 hours
Level: Easy
Quantity: About 7L of soup
Ingredients:
100 g of tomato paste
Three 400ml tins of crushed tomatoes
About 25-30 cherry tomatoes, whole, thrown into the soup
One medium zucchini, chopped
3 sprigs of stalk celery, chopped
A large handful of small fresh potatoes, halved or chopped
A large handful of cauliflower, chopped
A large handful of chopped broccoli
2 cans of butter beans
200 g of frozen green peas
200 g of cannellini beans, split
4 medium carrots, cut in half and sliced
4 tbsp vegetable stock powder
A large handful of fresh parsley chopped
1 large onion finely chopped
5 large cloves of garlic, sliced
Half a smaller fresh cabbage
50 g of pasta of your choice
3 tbsp olive oil for frying
1 tablespoon of dried oregano
1 tbsp pizza seasoning, it’s perfect for Italian food
Black pepper and sea salt to taste
3 bay leaves
Grated parmesan for sprinkling on soup
Olive oil for drizzling over the soup
Fresh basil, dill, parsley, or other herbs of your choice to add to the soup
Preparation:
- Chop the onion, slice the garlic, and fry in olive oil for a few minutes.
- Add tomato paste and fry for a few more minutes,
- Add canned tomatoes, rinse the cans with water, and pour the water into the soup
- Chop and chop all the vegetables listed in the recipe and add to the soup in the order of preparation.
Celery stalks, carrots, and potatoes first, then everything else. - Add water to the soup so that it covers the vegetables. The soup should be very thick in the end and you can always add more water. Add vegetable broth, season with black pepper and sea salt.
- Add the bay leaves and let the soup come to a boil, lower the heat and let it simmer for a while. When the carrot and potato are soft, the soup is ready.
- Serve with greens, when serving, give a plate with grated parmesan, black pepper grinder, and olive oil on the table so that everyone can add these components if needed.
Ready!!
