Italian vegetable soup “MINESTRONE”
INGREDIENTS for 4 servings
Bulb onions – 100 g.
Carrots – 50 g.
Eggplant – 100 g.
Rosemary – 2 g.
Fresh tomatoes – 160 g.
Potatoes – 200 g.
Cauliflower – 100 g.
Canned white beans – 300 g.
Broccoli – 150 g
Garlic – 7 g.
Basil – 10 g.
Grated Parmesan cheese – 80 g.
Olive oil (vegetable oil) – 50 g.
Salt – 4 g.
Vegetable broth or water – 700 ml.
Preparation
1. Heat olive oil in a saucepan over medium heat. To throw
diced garlic, onions, carrots, broccoli, cauliflower, eggplant and rosemary.
Cook, stirring occasionally, for 5-8 minutes, until the onions begin to golden.
2. Add the diced potatoes and beans and continue to fry. Add the diced tomatoes and fry, stirring occasionally, for another 5 minutes. Add broth or water.
3. As soon as it boils – cook until the potatoes are tender, about
20 minutes. Salt to taste.
4. Serve sprinkled with grated Parmesan and torn basil leaves.
#SimpleRecipes #DeliciousRecipes #QuickRecipes