Minestrone - a classic Italian soup. If you for some reason not liking the first dish, and prefer salads like I do, then this recipe is for you. Prepared from seasonal vegetables not in season you can substitute frozen. Although we, due to the proximity of China, all the vegetables all year round at a price almost summer. Prepared with rice (or pasta) and beans. The salad is bright, rich taste, at the same time very nutritious. This salad will replace full lunch or dinner, especially during Lent.
|Cooking time 100 minutes||Number of servings 4|
To prepare the salad, take the beans. I chose green mash from "Mistral", it does not need soaking, and it goes well with rice.
Pour beans with water in a ratio of 1 to 5, bring to a boil, cook for 10 minutes on high heat, then low down the heat until minimum and cook for an hour until tender. It seemed to me that even hours long, the beans start to soft after boiling. The finished beans are thrown back on a colander.
Vegetables wash, peel, cut into small cubes onion and garlic.
In a saucepan (a frying pan) pour oil, heated, put onion and garlic. Fry (simmer) until transparent for a few minutes.
Carrots and zucchini cut into cubes. Put to the onion.
Add the prepared (from a bag) rice and beans. The amount of rice and beans at your discretion.
Add salt, mix of pepper, stir, turn off the fire. Allow to cool.
Sprinkle with vinegar, add diced tomatoes and herbs. Here, too, optional Basil or parsley.
The salad is served when ready.