The season call for some soup recipe. As this post is about Minestrone soup… The word minestrone came from the italian word minestra meaning soup.
As per some food experts, the dish originated among the Latin tribes of the Roman Kingdom. In those days, people used to eat vegetarian food because necessity. Therefore they used to make the soup with whatever vegetables available.
But it was around 2nd century BC when rome was conquered by Italy, the food habits of the both the countries slowly got diversified. Having meat was already a culture in Italy which was later taken up by the Romans as well. This is how with time, people started using chicken stock in the soup as well.
But even today, there is no hard and fast recipe of what to use and what not to use for making the soup, coz minestrone is all about what you in your fridge.
INGREDIENTS-
– Stock (chicken or vegetable) as per your serving quality
– 2tbsp chopped garlic
– Puree of two tomatoes
– Green zucchini
– Carrots
– Cabbage
– Spring onions
– Onions
– Green peas
– Corn
– Boiled pasta (shell pasta or elbow pasta)
– 2tbsp black pepper powder
– Salt to taste
– Oil (white oil or olive oil)
– 1tbsp tomato sauce
– 1tsp dry oregano (optional)
Prepared by- Indrani Bhattacharya
Edited by- Indrani Bhattacharya
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Music credit-
Desert City by Kevin MacLeod
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More Italian, Pasta, Soup recipes of Amigos Cookroom
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Spanish Garlic Soup-
Chicken Cheeseburst Pizza-
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