Vegetable soup with beans in explanation "Minestrone"
65 120 минут 3 порции
Soup with seasonal vegetables - that there is in the house today. Spicy bean broth. In Italy, these soups are served always with grated Parmesan. Most often this step I'm missing, but keep in mind the soup at Genoa: pesto. The appearance of the soup leaves much to be desired, but the flavor of pine nuts and the taste!..
Ingredients for Vegetable soup with beans in explanation "Minestrone"
- Beans - 50 g
- Onion - 1 piece
- Parsley - 1 Puig.
- Carrots - 1 piece
- Potatoes - 1 piece
- The Apium graveolens Dulce - 1/2 PCs
- Zucchini - 1/2 PCs
- Garlic - 1 tooth.
- Pine nuts - 1 tbsp
- Basil - to taste
- Salt - to taste
- Black pepper - to taste
- Water - 600 ml
- Tomato - 1 Cup.
Step by step instruction of cooking Vegetable soup with beans in explanation "Minestrone"
In the evening soak the beans in 150-200 g of cold water.
In the morning add the chopped onions and parsley - root or stems, add water (you can, of course, to soak right in, 600 g, but usually the container with the soaked beans I put into the fridge). Cook until beans are 1-1. 5 hours.
(Sometimes add a piece of dried chili.)
Prepare the vegetables: peel and cut into fairly large pieces carrots, potatoes (larger carrot), celery.
Add vegetables to cooked beans and cook 10-15 minutes.
Last add the zucchini (better - zucchini: and tastier, and more colorful) and tomato (better fleshy varieties).
Cook for another 5 minutes.
Here you could add more veggies: beans, blades of green peas, bell peppers. Even the Kocheshkov Brussels sprouts and the blossoms colored. Late fall - Jerusalem artichokes, pumpkin. Winter is fine, and frozen vegetables. Amount of vegetables is quite arbitrary: what is available, what do you prefer, some thick soup like.
While vegetables cook, prepare the filling for the soup: in a mortar pound the pine nuts, a clove of garlic (after it can flatten the knife on the Board) and the Basil leaf and parsley. The coarse salt makes this process easy. It is not pesto. For the pesto it was necessary to add olive oil and grated Parmesan. You can also use ready-made pesto sauce.
Basil growing on my windowsill, always on hand the freshest, most aromatic leaves. And to whom little Basil in the dressing - easy to add!
Add the pounded spices to the soup, stir and let stand 10 minutes. Walnut dressing spoils the appearance of vegetable soup, but the taste and flavor of it - you must try it!
I like to add in cooked soups, frozen green peas. This time it was not. But sprouted lentils (Beluga) it replaced:
The soup is good to file Focaccia