Minestrone
Description
Hearty and aromatic soup. Recipe for soup made from seasonal vegetables. Classic Italian cuisine. Serve with herbs and sour cream.
Instructions
- 1
Step 1
Peel the onion, carrots, and celery, and chop them very finely. Peel the zucchini, trim the ends, and cut into small cubes. Rinse the beans, trim the ends, and chop into pieces 1-1.5 cm in size.
- 2
Step 2
Cut the bacon into thin strips. Heat the butter in a frying pan and fry the bacon until golden. Add the onion and sauté for 4 minutes, stirring constantly, until golden. Then add the carrots and celery, stir and continue frying. After 5 minutes, add the zucchini and beans, mix well and cook for another 4 minutes.
- 3
Step 3
Blanch the tomatoes with boiling water, then peel them, cut into 4 pieces, and use a teaspoon to remove the seeds. Finely chop the tomato flesh. Transfer to a frying pan with bacon and vegetables. Add wine, mix well, bring to a boil, and simmer uncovered over low heat for 20 minutes.
- 4
Step 4
Wash the potatoes, peel and cut into cubes. Pour 2 liters of water into a pot, place on the stove, add salt and bring to a boil. Add the potatoes and short pasta to the boiling water and cook until half-done, about 5-6 minutes.
- 5
Step 5
Transfer the vegetable mixture from the frying pan to the pot with potatoes and pasta. Add salt to taste. Stir and simmer over low heat.
- 6
Step 6
Drain the canned beans in a colander and add to the minestrone. Cook for 10 minutes.
- 7
Step 7
About 2 minutes before the soup is done, pour in a thin stream of olive oil. Stir. Cover with a lid and remove from heat.
- 8
Step 8
Blend in a blender until smooth. Then pour in olive oil, add cheese, and blend the sauce for half a minute. Place the pesto in a sauce boat. If necessary, season with a little salt. Serve with hot soup.