Today a recipe all "taste and well-being" to satiate our stomach, purify us from waste and fill up on health: vegetable soup. There are countless versions of this peasant recipe: minestrone can in fact be prepared with all kinds of vegetables (although it is obviously advisable to choose seasonal vegetables), it can be enriched with bacon, oil and cheese, served with pasta or rice or enjoyed al natural, just the way I like it! Let's get to work and prepare this fantastic recipe!
Video of the Recipe
Problems with playing the video? Reload the video from youtube.
Identity Card of the Recipe
- 39 KCal Calories per serving
-
Ingrediants
For the minestrone
- q.s. of water
- Homemade food: 50 g of vegetable cube
- 1 sprig of parsley
- A few basil leaves
- A few sage leaves
- 10 g of dried mushrooms
- 100g of fresh beans or 50g of dry beans
- 100 g of peas
- 50 g of celery
- 150 g of coppery tomatoes
- 250 of potatoes
- 200 of zucchini
- 200 g of carrots
To serve
- 2-3 tablespoons of extra virgin olive oil
Materials Needed
- Vegetable peeler
- Knife
- Mandolin (optional)
- Casserole with lid
Preparation
- Dedicate yourself to the preparation of the vegetables: wash all the vegetables with the peel in cold water and dry them.
- Peel the carrots and potatoes, then cut them into very small cubes.
- Remove the ends from the courgettes, cut them first into 1 cm thick slices, then into cubes.
- Shell peas and beans. If using dried legumes, allow them to soak overnight before cooking them.
- Scrape the celery to remove hard, woody strands, then cut into small pieces.
- Cut the tomato into small pieces.
- In a large saucepan, combine the diced vegetables (carrots, potatoes, zucchini, tomato), the legumes (peas and beans), the dried mushrooms cut into small pieces and the celery. Add a tablespoon of homemade vegetable cube custard and cover flush with water.
Did you know that
To enhance the flavor of the minestrone, we recommend adding a spoonful of homemade vegetable cube (HERE the recipe). In any case, those who do not wish to use this type of seasoning can replace it with simple coarse salt.- Close the saucepan with the lid and bring to a boil. Calculate about 60-90 minutes of cooking, taking care to maintain a very sweet flame.
- Ten minutes before the end of cooking, add a bunch of aromatic herbs to taste (eg basil, parsley, sage).
Why combine aromatic herbs when cooked?
Aromatic herbs are rich in thermolabile active ingredients (sensitive to heat): therefore to avoid degrading all the aromatic active ingredients present, it is advisable to combine the herbs only at the end of cooking.
To give a particular aromatic note to the soup, it is advisable to add a piece of fresh ginger.- At the end of cooking, place the soup on the plate and serve as desired with a spoonful of raw extra virgin olive oil and a few slices of toasted bread.
Alice's comment - PersonalCooker
In my opinion, minestrone is a recipe that knows no seasons: in winter I really like to taste it hot, while in summer I eat it cold, as if it were a sort of gazpacho in pieces. A health dish to fill up on well-being.Nutritional values and Health Comment on the recipe
The Very Light Vegetable Minestrone is a first course with a moderate energy intake; the calories come mainly from carbohydrates, followed by few lipids and proteins.
Carbohydrates tend to be complex (starch), unsaturated fatty acids and peptides with a low biological value; cholesterol seems absent while the fibers are satisfactory.
The Very Light Vegetable Minestrone is a food that shows no contraindications in the treatment of lactose and gluten intolerance. It is suitable for vegetarian and vegan diets. It has no contraindications for the treatment of metabolic diseases.
The average portion of Lightweight Vegetable Minestrone is about 400g (155-195kcal).
