Photo: RFF
Minestrone recipe
If the scent of a freshly cooked minestrone fills the house, we look forward to a unique soup treat. Lots of vegetables, low calories - that's what makes enjoyment fun!
A minestrone is always a good idea. Classically, the stew is prepared from all kinds of vegetables. The Milanese refine their minestrone all Milanese with small cut potatoes and in Tuscany one is happy about a splash of white wine in the soup. Also delicious: a topping of crispy bacon.
In late summer, in early autumn or in the middle of spring - a plate of Minestrone is soup happiness in Italian !
Minestrone
Ingredients (4 people)
- 1 red onion
- 1 clove of garlic
- 1 small head of pointed cabbage (about 500 g)
- 1 red pepper
- 2 sprigs of rosemary
- 1 tbsp olive oil
- 750 ml vegetable broth
- 1 can (850 m) tomatoes
- salt
- pepper
- sugar
preparation
- Peel and dice the onion and garlic. Brush cabbage, wash, quarter and cut into strips. Clean and wash the peppers, dice them. Wash rosemary, shake dry, strip off needles and chop finely. Heat the oil in a saucepan, sauté the vegetables in it. Deglaze with stock and simmer for about 10 minutes.
- Chop tomatoes and add to the soup with the juice. Boil everything again. Season with salt, pepper and sugar. Serve soup with Parmesan.
